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Just as satisfying as the smaller one, but large enough to maybe take a nap on. This is the only cut from the “secret menu” that you can get seared and you should. House of Prime Rib has been open since the 1940s, and it’s as notorious as the name is ridiculous. You’ll see everyone from families celebrating birthdays to tourists looking to eat like a British monarch for a night. It’s no secret that if you’re somehow still hungry, you can order seconds, and chefs will carve you off an additional small slice of meat.
Watch How One of S.F.’s Most Legendary Restaurants Cooks Its Signature Slabs of Prime Rib
15 Solid Steakhouses in San Francisco - Eater SF
15 Solid Steakhouses in San Francisco.
Posted: Thu, 28 Mar 2024 07:00:00 GMT [source]
A San Francisco institution, House of Prime Rib specializes in classic prime rib that is aged for 21 days and carved tableside to your liking. Each order is accompanied by a colorful salad, mashed potatoes and gravy or a baked potato with sour cream and chives, traditional Yorkshire Pudding, creamed spinach, and fresh horseradish sauce. Of course, there are delicious desserts and a variety of cocktails and wines on the menu to round out your meal. The Cocktail Lounge is a great spot for an aperitif, and the restaurant has a cozy, old-school atmosphere. It's a wonderful location for a special weekend dinner or to take family and friends that are visiting the city.
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For even more ways to explore your favorite foods, check out other experiences happening on Cozymeal. Explore some of the best spots in San Francisco for pre- and post-show dining and drinks. With 39 Michelin stars awarded to 28 restaurants, San Francisco is no stranger to award-winning food. Triple-layer chocolate, chocolate mousse, and cheesecake in a pool of raspberry sauce.
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Named after the iconic Central Valley ranching company, Miller & Lux pays homage to California's agricultural heritage while serving top-quality steaks right by Chase Center. A globally curated wine list and an outstanding cocktail program round out the evening. It's sophistication even garnered it a spot on Michelin's roundup of the Best Hamburgers in California. With its old-school yet luxe ambiance, fabulous hospitality, and top-notch culinary offerings, the price point at this steakhouse is at the higher end. This Embarcadero steakhouse seamlessly blends classic charm with modern sophistication, delivering a refined dining experience complemented by breathtaking views of the Bay Bridge. Chef Parke Ulrich crafts dishes that exude simplicity yet are full of flavor.
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In addition to excellent American and Japanese A5 Wagyu steaks, menu highlights include a lobster cocktail, a sushi selection, and truffle butter sautéed wild mushrooms. An extensive, award-winning wine list and a selection of classic and signature cocktails are there for your perusal, and you will want to save room for the famous warm butter cake. As this is a place for a special night out or an important business gathering, prices at this upscale locale are on the higher end.
Prices range from moderate to high, offering choices for different budgets. Nob Hill's Osso Steakhouse offers a fine-dining experience of dry-aged steaks and modern ambiance. As you enter the elegant space, you'll be enveloped in a welcoming atmosphere, complemented by attentive staff committed to impeccable service. The steakhouse serves carefully chosen premium cuts from top ranches and farms, guaranteeing outstanding quality and taste. In addition to skillfully prepared steaks, the restaurant offers appetizers, sides, and dessert, as well as an award-winning wine list and craft cocktails.
First, the raw meat goes into a dry-aging room—where infrared lights stop bacteria from growing—for a week (there are easily 300 ribs in the room at a time). From there, the meat is placed in a bath of rock salt, which Betz says keeps all the meat’s delicious juices inside. “You don’t want to see any meat,” he tells Arrington as she pours heaps of salt upon the ribs.
The wine list has plenty to offer, and the seasoned bar team prepares classic handmade cocktails. With this many menu options, there is something for every preference and budget. It’s always a reliable meal at Pasadena’s Alexander’s Steakhouse, where certified Angus prime rib is sold in 12 ounce and 20 ounce portions until it’s gone.
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Because there are only two ends of the steak, this isn’t always easy to get but if you have the opportunity it’s well worth it. After earning its popularity over the years, satisfied regulars have discovered off-menu items and official menu hacks to make their experience even more extraordinary. This nearly century-old restaurant in Atwater Village is the progenitor to the Lawry's Prime Rib empire, with more humble Scottish-style appointments inside and a more approachable price point. Every dish comes with Yorkshire pudding plus a choice of sides, though the mashed potatoes and creamed spinach always work best. The granddaddy of prime rib in Los Angeles, this massive dining hall serves what might be the city's best prime rib. Sure it comes at a price, but those gleaming silver pushcarts have chefs slicing meat and preparing dishes right before your eyes.
Their meticulously prepared meat is aged for 21 days, making it especially tender, juicy and flavorful. Diners enjoy well-marbled prime rib, carved tableside to their exact specifications, along with sides like fluffy mashed potatoes and creamed spinach. The dessert cart offers a decadent array of sinful sweets, and assorted wines promise the perfect pairing. The only choice diners face is whether to get their prime rib thick cut and in a single slice or “English cut,” which means it’s carved into two pieces. Either way, you get 14 ounces of prime-grade steak served medium rare (no exceptions) alongside mashed potatoes “with a lot of butter,” corn “cut from the cob,” and creamed spinach.
Named after the Ol’ 96er from the iconic John Candy film The Great Outdoors, this massive Flannery beef prime rib is smoked tableside and then carved for a table of at least four, and up to six people. It comes with two sides and costs a hefty $249, but that price is pretty similar to other prime rib portions in terms of dollar to weight ratio. This modern American restaurant at the classic Mayfair has been completely revamped for a decadent, sleek look just west of Downtown LA. The prime rib here comes off a rotisserie and comes with braised greens and horseradish potato puree for a mere $35 a serving. Discover this list of eight Prime Rib secret menu items to take your House of Prime Rib dining escapade to the next level. The highlight of the menu might be the excellent prime rib, cooked nicely and then doused with jus.
There’s something wonderfully old school about George Petrelli, which serves excellent, bone-in prime rib roast with sides for under $40 a serving. Though the beef is choice grade, it’s dry-aged and then cut on premises for maximum flavor. Don’t forget to schedule The Arthur J’s Saturday prime rib special into personal calendars. Chef David LeFevre cooks a rib roast in a parsley and rosemary salt crust and serves it with with au jus and the restaurant’s creamy horseradish. It can be difficult to imagine that the menu at House of Prime Rib can get even better, but it does have a secret menu that takes the official menu up a notch.
Vegetarians can enjoy the savory flavors of this long-time establishment with a grilled vegetable plate from the House of Prime Rib secret menu. This off-menu option is massive, so vegetarian patrons can still leave with a full belly. The plate comes loaded with portobello mushrooms, eggplant, red peppers and zucchini, topped with fresh mozzarella, a pinch of basil chiffonade, and a drizzle of aged balsamic. The idea wasn’t entirely a pandemic-induced pivot; Dang says he had the idea to open a prime rib restaurant before the pandemic and had already secured a space on Geary before COVID-19 derailed that plan. But when Dang realized the market for hot pot wasn’t likely to bounce back quickly, he decided to use the former Simmer location for his prime rib concept. But beyond thinking that San Franciscans could use another restaurant serving great prime rib, Dang says Prime Steakhouse is a draw because it’s “not so stuffy” as other steakhouses.
That being said, the House of Prime Rib classics are classics for a reason, and you’re better off sticking with the main menu, especially if it’s your first time. If you’ve never been to the House of Prime Rib, stop what you’re doing and go. Since 1949, this San Francisco classic with its oversized booths and roaring fireplace has delighted diners with its tableside prime rib carving service. Yorkshire pudding and creamed spinach complete the meal, along with a martini from the bar. And, if your first cut of beef didn’t satisfy, the wait staff will offer you a second serving at no extra charge.
The thinner pieces are easier to take down and somehow make the prime rib taste meatier. Probably the perfect coffee flavored dessert, Tiramisu has been a popular addition to many restaurants menus for many years. Comprised of ladyfingers buried under delicious mascarpone and whipped cream, Tiramisu’s are rich and delicious and a favorite of coffee lovers. The House of Prime Rib, on the other hand, offers one distinctive menu item, delicious and enticing Prime Rib that will leave you satisfied yet craving another visit. Focused on providing only the best grain-fed beef from the Midwest with a selection of wonderful sides. Our juicy and delicious Prime Rib is made from the highest quality corn-fed beef available.
