In our quest to eat at all 3000 San Francisco restaurants and having been to over 500, my wife and I recently had the pleasure to experience one of the "great city by the bay's" finest establishments --
"The House Of Prime Rib".
Many friends highly recommended this restaurant. We were not disappointed! Since 1949, they have been serving happy patrons their famous Prime Rib dinners. As you enter you are immediately soothed by the smell of the succulent prime rib serving carts making the rounds to a full house of happy foodies. The fireplaces throughout the restaurant warm your soul as you prepare for a unique eating experience. The atmosphere is bubbling and loud which reminded of Old San Francisco.
The bar serves a wide selection of drinks and the wine menu is extensive and reasonably priced. If you decide to bring your own, the corking fee is $25.00. The wine cellar is quite extensive filled with many bottles of old French wine as well as well known California wine. We were fortunate to have a tour of the cellar by the manager, where he shared stories about the wine.
In case you are not a Prime Rib fan, you can also order their fresh fish. Our server was knowledgeable and full of energy to make sure the experience will be forever locked into your foodie memory bank.
We began with a steaming loaf of sour dough bread and fresh butter that went well with our decanted wine. We both ordered the city cut prime rib that is the smallest size of the prime rib selections. For the hearty eater there are larger sizes you can order. Our size was a generous proportion that would satisfy most appetites. The meal began with their table side salad preparation that was drenched in their famous sherry dressing. It was like it was just picked out of your garden and was delicious. The dinner also includes either mashed or a baked potato, corn or spinach and Yorkshire pudding. Linda ordered the baked potato that was also served Hollywood table side style and dressed with your choice of items.
The prime rib is cut at table side and was savory and tender. They are 3 types of horseradish that include mild, medium and hot, to compliment the prime rib. For dessert, we shared a generous proportion of vanilla ice cream drenched with warm hot fudge. The ice cream was like eating sugary velvet and the hot fudge was decadent and delicious. We highly recommend this San Francisco treasure and look forward to our return. Additionally, this restaurant gives an incredible amount of value for the dinner price. For more information go to