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You’ll see everyone from families celebrating birthdays to tourists looking to eat like a British monarch for a night. It’s controlled chaos, but in the best possible way. HOPR is the sort of over-the-top calorie splurge you tend to have once a year, and I—like Keanu—especially love this restaurant during the holiday season.
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Triple-layer chocolate, chocolate mousse, and cheesecake in a pool of raspberry sauce. It’s a classic dessert and the perfect way to finish the meal if you find yourself done with your mains and somehow still have room for more. House of Prime Rib is a San Francisco Landmark.
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Their dinner menu is remarkably sparse, offering only different slices of prime rib as opposed to a broad selection of offers. The one exception is the fish offering, which contains a portion of fish from the catch of the day, also distinguished by being the only thing on the menu that’s always changing. Down in San Francisco, there’s a unique establishment for the area, a restaurant that’s focused on just one thing. Delivering delicious, savory, juicy slabs of prime rib to its customers.
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The Academy struggles every time the creamed spinach comes up for an award - it is technically a supporting actor, but it’s a star in its own right. A somehow more massive slab of prime rib. 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. You may leave knowing that you’ll never come back, or you might make a tradition out of this place, but no matter what, you’ll never forget the first time you went to House of Prime Rib. House of Prime Rib has been open since the 1940s, and it’s as notorious as the name is ridiculous.
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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. Chefs in toques wheeling around shiny steel zeppelins, carving meat tableside. That may be reason enough—beyond the lovingly cared-for prime rib—to stop by the restaurant next time you find yourself in the Bay Area.
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In town for the weekend and went here with our hosts. Prime rib was cooked perfectly and was very delicious. Highly recommend this experience to everyone. Sign up for our email to enjoy your city without spending a thing (as well as some options when you’re feeling flush). We’d happily trade places with this to swim in the gravy it’s doused in.
Best prime rib! The sides are delicious as well. Loved it can't wait to go back.
There’s very little cooking in the moment after someone orders, so “everything is prep work,” Betz says. True beef aficionados are well aware of San Francisco’s House of Prime Rib, which has been around since 1949. But not everyone may be familiar with the interesting way the iconic restaurant cooks its succulent hunks of meat. Old school prime rib dinners served in mid-century comfort.
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“You don’t want to see any meat,” he tells Arrington as she pours heaps of salt upon the ribs. More prime rib, but cut into thinner, more manageable slabs. The thinner pieces are easier to take down and somehow make the prime rib taste meatier. Once the prime rib is ready to go, the fat is trimmed and the meat is sent out to the cart, where three ribs stand upright as they roam around the restaurant. “It’s a really amazing idea for the concept, because you take one thing, right? And you focus all the energy and the intention and you do it well and then you build around it,” Arrington says.
Our juicy and delicious Prime Rib is made from the highest quality corn-fed beef available. The tubs of salted meat are then sent into the oven (Betz would only say the temperature was “medium” not wanting to give away all the restaurant’s secrets), where they sit for about two and a half hours. After a drink at the bar, Arrington, Rivera, and Betz pull the meat out, let it sit for a couple of hours, and break open the salt with a wooden paddle.
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The pine green wreaths everywhere. I don’t celebrate Christmas, but the dining room during December at HOPR sure makes me wish I did. Menu prices and items shown on Menu-Price.net may vary by location.
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.
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