Since its 1949 opening, the House of Prime Rib on Van Ness Avenue hasn't changed much. Rounded booths, cozy fireplaces and elegant light fixtures throughout the four dining rooms remind patrons of fine dining in the 1950s. The old-fashioned theme even extends to the food, with prime rib served in the traditional English fashion: Well-marbled prime beef is dry-aged for 21 days, then covered in a blanket of rock salt before cooking. The prime rib is cut to order at one of the carving carts throughout the restaurant. Four types of carvings include the tender, mid-sized House of Prime Rib Cut, the smaller City Cut, the thinly sliced English Cut, and the thick, oversized King Henry VIII Cut. Salads are tossed tableside. Sides include creamed spinach, baked potatoes and Yorkshire pudding.
Reservations suggested. Full bar. Serving dinner nightly.
San Francisco Chronicle: Top 100 Bay Area Restaurant, 2011
"Still, the meat is consistently superb — well aged and slowly roasted in a thick salt crust. Portions are generous, and diners can have another slice if they're so inclined."
— Michael Bauer, San Francisco Chronicle, Jan. 17, 2007
Since its 1949 opening, the House of Prime Rib on Van Ness Avenue hasn't changed much. Rounded booths, cozy fireplaces and elegant light fixtures throughout the four dining rooms remind patrons of fine dining in the 1950s. The old-fashioned theme even extends to the food, with prime rib served in the traditional English fashion: Well-marbled prime beef is dry-aged for 21 days, then covered in a blanket of rock salt before cooking. The prime rib is cut to order at one of the carving carts throughout the restaurant. Four types of carvings include the tender, mid-sized House of Prime Rib Cut, the smaller City Cut, the thinly sliced English Cut, and the thick, oversized King Henry VIII Cut. Salads are tossed tableside. Sides include creamed spinach, baked potatoes and Yorkshire pudding.
Reservations suggested. Full bar. Serving dinner nightly.
San Francisco Chronicle: Top 100 Bay Area Restaurant, 2011
"Still, the meat is consistently superb — well aged and slowly roasted in a thick salt crust. Portions are generous, and diners can have another slice if they're so inclined."
— Michael Bauer, San Francisco Chronicle, Jan. 17, 2007