677 Prime in Albany



  • Mon - Fri | 11:30 - 2:00pm

Bar Menu

  • Mon-Fri | 2:00 - 10:00pm


  • Mon-Sat | 5:30 - 10:00pm
  • Sundays | Closed

    Restaurant Info

    • Cuisine: Upscale Steakhouse
    • Reservations: Walk-ins Welcome / Reservations Highly Recommended
    • Dress Code: "Smart" Casual
    • Parking: On-Street Metered / Public Garage / Valet
    • Live Music: Wed-Sat 6:30pm to 10:00pm

    About Us

    Angelo's 677 Prime is an upscale steakhouse located on Broadway and Clinton Avenue in Albany. We currently serve Lunch Monday thru Friday and Dinner Monday thru Saturday. There is also a Bar Menu available Monday thru Friday. Live Music happens Wednesday thru Saturday from 6:30pm to 10:00pm. Our menu has a variety of foods including sushi, salads, fresh seafood, and of course our USDA Prime steaks. We have a wine list of over 400 varieties and a full bar. Walk-ins are welcome but reservations are highly recommended. Dress code is considered "Smart Casual". There is valet parking available during Dinner hours along with on-street metered parking and public parking garage.

    Contact Us with Questions or Event Inquiries

    Contact Form


    From North:

    I-87 South to Route 7, Merge onto I-787 South, Take Exit 4B US-9, Clinton Street. Take first left onto Broadway Restaurant is in the first building on the left, on the first floor.

    From South:

    I-95 South to I-87 North, Merge onto I-787 North. Take Exit 4 - Follow Clinton Street signs.

    From East:

    I-90 West to I-787 South. Take Exit 4B US-9, Clinton Street. Take first left onto Broadway Restaurant is in the first building on the left, on the first floor.

    From West:

    I-90 East to I-787 South. Take Exit 4B US-9, Clinton Street. Take first left onto Broadway Restaurant is in the first building on the left, on the first floor.

    Our Team

    Jaime Ortiz

    General Manager

    Read Jaime's Bio

    Ken Kehn

    Executive Chef

    Read Ken's Bio

    Jaime Ortiz

    General Manager

    Jaime Ortiz has a culinary flair that is the result of many influences. He has been classically trained in French cuisine and has a special knack for Asian and Mediterranean fare. Born and raised in Manhattan, he was submerged in a variety of foods and cultures from early on in his life. At a young age, he began working in some of New York City’s Latin restaurants which planted the seeds of inspiration that would one day become his passion. He has been awarded numerous scholarships, Junior Chef of the Year by the American Culinary Federation, and a myriad of silver and gold competition medals. His work experience is equally as impressive. Chef Ortiz was guided by top local area chefs including Daniel Smith a protégé of Chef Eugene Barnard (a successor of Escoffier’s teachings); he has worked side by side with the best and has done stints at top restaurants in New York City and Chicago including Aquavit and Daniel to name a few. The focus of his cuisine is to put a spin on comforting daily favorites while using the freshest seasonal ingredients; all the while pushing the boundaries of flavor combinations and culinary rules. Critics have called his approach to food “passionately playful”.   His ability to see both the big picture and the fine details make him a strong and revered leader. He has been with Mazzone Hospitality for 14 years, and has led the culinary team in the conception and execution of all restaurant and event projects.  Chef Ortiz has achieved countless culinary awards and recognition, both individually and as an inspiring team member.  Chef Ortiz is an American Culinary Federation Certified Executive Chef, and is an adjunct instructor at Schenectady County Community College, his alma mater.  Chef Ortiz’s dedication to delicious, beautiful food, his appreciation for cultural diversity, his constant quest for knowledge, and his dedicated experience make him a valuable and admired leader and innovator.

    Ken Kehn

    Executive Chef

    After realizing that engineering was not for him, Chef Kehn remembered what always made him happy - his passion for food. Growing up with a large family and always having grand dinners he remembered the love and fuss people made over food. Chef Kehn graduated from Paul Smith College in 2005 with a bachelor's degree in Culinary Arts and Service Management and an Associate degree in Culinary Arts. He worked in various restaurants including the Pelican Bay Resort in Naples Florida and The Whiteface Club in Lake Placid. Chef Kehn joined Angelo's 677 Prime during it's opening in 2005 and was name Executive Sous Chef in 2006. He has also worked with the company as Sous Chef at Saratoga National Golf Club and the Patron's Club at the Hall of Springs. He has been awarded an array of culinary titles, gold and silver medals throughout his career. Chef Kehn enjoys taking a classic dish and putting a modern spin on it, saying "I love to see someone brighten up or really enjoy themselves while eating something that I have made. It gives me intense satisfaction."