cover photo by: INGRID RUSSELL PHOTOGRAPHY
additional photography by: INGRID RUSSELL PHOTOGRAPHY; EMILY COWAN AND ROOTED SOCIAL MEDIA
One of life’s greatest joys is always having something to celebrate!
At Peninsula Prime Seafood & Steakhouse in Cornelius, NC, that celebratory moment might simply be unwinding after a long work day, sharing an incredible meal with family or reconnecting with neighbors. Thanks to their unique blend of heartfelt hospitality and unforgettable cuisine, this is the gathering place you’ve been searching for, right in the heart of your neighborhood!
“Our location offers a unique opportunity to cultivate meaningful relationships with our guests and the surrounding community,” shares Jim Gordon, who, along with his wife, Robin, took full ownership and management of the restaurant in 2025. “We love to see our neighbors here three or four times a week – as a regular destination that’s part of their routine, but we recognize that loyalty is earned. We would like to be thought of as a ‘country club’ for everyone!”
Although the two had owned the restaurant since 2021, they were not involved in its daily operations.
“In January of 2025, Robin and I put a plan together to take full ownership and operational control. We started on aesthetics and all those details that matter, we invested in technology to enhance our systems and devoted ourselves to hiring the right people to support our vision,” Jim explains. “Most importantly, we need to do a better job of defining who we are to the community.”
The restaurant’s goals for 2026 include establishing an even wider connection within the community and customizing customer relationships via technology and analytics. Robin and Jim recently celebrated a staff appreciation day with the families of their dedicated employees and a few restaurant regulars – something they plan to make a frequent event.
When it comes to what’s on the table, the Peninsula Prime menu mirrors the team’s continual strive for excellence, led by accomplished head chef David Castillo.
“This year, we are prioritizing health and wellness as a key initiative in response to evolving guest preferences and changing eating habits,” said Jim. “As our guests increasingly seek smaller portions, nutrient density and outstanding taste, it’s essential that we adapt our culinary and cocktail innovation accordingly. While we will continue to offer indulgent choices, we are committed to innovating our entire menu to ensure it is on trend, nutrient-dense, rich in protein and high in fiber. This approach not only caters to the health-conscious consumer but also enhances the overall dining experience by providing a satisfying and wholesome experience.”
Peninsula Prime collaborates with local and regional farmers, making every dish from scratch and even fermenting their own vegetables. The restaurant’s most recent innovation prompted the removal of all seed oils from the restaurant.
“Jim has been in the specialty food industry for the last 20 years, and he’s incorporating that knowledge into our restaurant,” Robin explains. “For example, seed oils, such as canola and soybean oil, are often highly processed and contain unhealthy trans fats. They may lead to health issues due to their high omega-6 fatty acid content. Choosing only healthier fats like beef tallow and olive oil for our cooking not only enhances the quality of every dish, but also contributes to the overall well being of our community.”
Jim also notes that even though many people are eating smaller meals these days, they still want the very best quality, innovation and fun. “If we truly listen to our customers’ comments, execute based on their feedback and put out an outstanding product, we will be successful,” he adds.
As a dedicated steak and seafood restaurant, it’s no surprise that Peninsula Prime’s most popular dishes are the prime ribeye, Chilean seabass and their meatballs, which are made fresh every day. The spacious yet cozy bar area welcomes you with soft lighting that spotlights their extensive selections, and Bar Manager Josh Norman guarantees a relaxed, easygoing experience. Popular cocktail choices continue to be the Prime old fashioned and the Lake Norman blonde martini, along with an outstanding selection of bourbons.
Not just committed to offering amazing cuisine and a supremely welcoming ambiance, Robin and Jim are closely focused on the personal needs of their customers and the community.
Jim continued, “Food is more than sustenance; it’s a source of comfort, connection and culture. To that end, we embrace our role as an autism-friendly dining destination, creating a welcoming environment for all families. We thoughtfully accommodate sensory sensitivities and unique preferences, ensuring that every guest can enjoy stress-free moments around family and friends. Families can receive a sensory kit and menu with pictures for easy ordering, and guests are welcome to contact the restaurant in advance to make a request or simply ask their server what is available,” Robin explains. Peninsula Prime also hosted their inaugural Autistic Youth International Benefit Dinner in January to support a great cause and offer parents and children an easier, relaxed night out together.
Robin and Jim are excited to see the gathering of family and friends at Peninsula Prime becoming a regular part of their week. As they strengthen their commitment to the Lake Norman community, they are dedicated to offering a dining experience that transcends food.
Visit peninsulaprimelkn.com to make reservations online, or call them at 704.655.2727. Stay tuned to their social media – on Facebook and Instagram @peninsula_prime – for romantic Valentine’s Day features, regular weekly specials and live music updates. Peninsula Prime Seafood & Steakhouse is located at 19918 N. Cove Road in Cornelius, NC. Hours are Monday through Thursday 4:00 p.m. to 9:00 p.m., Friday and Saturday 4:00 p.m. to 11:00 p.m.
