HOUSE OF PRIME RIB
No matter how much the restaurant scene has changed in the last decade, people still love a thick slab of meat, and since 1949 this restaurant has delivered on that craving. The restaurant has an everyman appeal — even die-hard gourmands seem to love it. It grows more popular each year thanks to owner Joe Betz, who puts his heart and soul into the place. Betz continually refurbishes the warren of dining rooms, which look like an English men’s club, and the products are prime. The meat, corn-fed and aged 21 days, is roasted in rock salt, and the entire loin is transferred to specially designed domed, stainless steel carts. Chefs roam the room and slice the roast to order. Every dinner comes with creamed spinach, mashed or baked potatoes, and Yorkshire pudding. Also included in the price is a salad tossed tableside; the waiter spins the bowl, set in crushed ice, and theatrically pours on the dressing. The price for the dinner and show is a bargain, augmented by a good wine list and properly prepared classic cocktails.
Cuisine American | Specialties Martini, served ice-cold from the shaker; prime rib; English trifle with Grand Marnier creme anglaise for dessert | Seats 178 (plus 40 at the bar); private room for 70 | Prices $40.45-$46.85 for complete meal (plus 2.5% S.F. surcharge) | Noise rating | Parking Valet $12
Vitals 1906 Van Ness Ave., San Francisco. (415) 885-4605. www.houseofprimerib.net Dinner nightly. Full bar. Reservations and credit cards accepted.