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Nothing has changed at the mildly English House of Prime Rib since the '40s, and that's just the way we like it. All you have to choose is whether you want your meat sliced thick or thin, and rare or well-done. At this Russian Hill restaurant, it's carved and served to you from an impressive rolling silver cart, with creamed spinach, a baked or mashed potato, and puffy Yorkshire pudding, after a big green salad full of julienned beets and chopped egg in a sweetish dressing. (There's a daily fresh fish, for the meat-averse.) It's a square meal in the square surroundings: tasty and reassuring.