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Coordination is on exhibit at all times. King Cut is the best way to go. The horseradish sauces are the perfect compliment. The table made salads bring a touch of the old world classic steak house feel. Creamed spinach is great as well.
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Alerts pop up the closer you are to the date. You can dine at the bar, but the experience is far from optimal. In town for the weekend and went here with our hosts.
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The packed, buzzing dining room. Chefs in toques wheeling around shiny steel zeppelins, carving meat tableside. Fresh Cream of Horseradish Sauce in three different strengths! The spiciest hit the spot for us.
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They have this restaurant’s operation down to a science. If you are looking for prime rib, House of Prime Rib is a must visit. House of Prime Rib opened in 1949 and concentrates on one dish, Prime rib. We have been coming here for many decades, whenever we have a desire for beef. They use corn-fed Prime beef Midwestern beef that is aged for 21 days and cooked in coarse rock salt.
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Elegant and classy atmosphere. Prime rib was cooked perfectly and was very delicious. Highly recommend this experience to everyone.
Lots of noise, carts and waiters all over. 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. After discovering this, I would always ask for a slice of the end cut, which is a salty, crispy, well-done piece from the end of the rib. Every single time, dining at the House of Prime Rib, the iconic meat mecca on Van Ness Avenue, is such a joy.
A bit sweet but enough for one to share with the entire table. Decor, Vibe – House of Prime Rib is a classic steakhouse feel with dark wood, glass paneling, large bar and lounge, and several dining areas. We came midweek and the place was still packed. A cross-section of locals and tourists of all ages and races. Clearly a lot of people love this place. Not a quite romantic dining establishment.
The price difference is about $10 from largest to smallest, making it worthwile to supersize and eat leftovers the next day. Kids get their cheap meal too. Iconic SF establishment where the perks keeps coming. Salad made table side, cocktails coming with the full shaker, plenty of delicious food, and seconds of you can finish your meal (for free)! And incredible amount of food, servers, and coordination to make this place run smoothly.
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We will be back and sooner than later. The House serves 21-day aged marbled prime rib in the English tradition, selected from the top 2% of all marketed beef. Our chef confirms the cut we want then slices it right in front of us.
We arrived at 5pm as did a ton of other folks, and had our food within 15 minutes. Betz, now a sprightly 84, has enlisted his son, Steven, to help with day-to-day management and heavy lifting. “I couldn’t do it without him,” says Joe. The decor at the House of Prime Rib is traditional, in the English Style.
The service from start to finish is excellent, efficient, and friendly, never stuffy. It feels like a club you need to belong to — but in reality, everyone is invited to enjoy. The Cocktail Lounge is a great place to start your meal at the House of Prime Rib, but it is also an excellent rendezvous when meeting friends. House of Prime Rib is a San Francisco Landmark. Our juicy and delicious Prime Rib is made from the highest quality corn-fed beef available.
The iconic House of Prime Rib serves potentially the highest quality corn-fed beef in the Bay Area. 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. House of Prime rib is a "have to" stop when in San Francisco. The establishment is extremely well ran.
Just select desired cut size from the thin English cut to the beefy Henry VIII cut. This restaurant is popular, we had to book many weeks in advance. The handle upwards of 600 diners a night. It took multiple alerts on different days via Opentable to score a reservation.
With our meat, we get mashed or baked potatoes, creamed spinach or corn, and Yorkshire pudding. The potato is huge, piled with butter, sour cream, crunchy bacon, cheese, and chives. The spinach is light but flavorful, with bits of bacon and fresh cream.
We get a corner booth in the back, lined with red leather seats and framed with magnums of wine. Our cocktails arrive and are shaken table-side, then poured in chilled martini glasses. Each drink is about two-and-a-half pours, so our shakers stay on the table, allowing us to have more as needed. Then comes a warm, fresh loaf of sourdough bread with salted butter. There’s a huge amount of food after this, but a bite (or five) is definitely a must. It is all about the beef, in different sizes from the small City cut to the extra large Henry VIII.
Our waiter pushes over a cart with a huge silver bowl that sits atop a bed of ice. Inside are iceberg lettuce, matchsticks of purple beets, bits of hard boiled egg, and a creamy 1,000 Islands dressing. Plus House of Prime Rib seasoned salt, which our waiter plucks from our table before sprinkling generously on top.
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