How San Francisco's Most Iconic Prime Rib Restaurant Serves Hundreds of People per Night Plateworthy

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Rating: 4.5; Vote: 2

On this episode of Plateworthy, host Nyesha Arrington visits San Francisco s House of Prime Rib to see how the chefs there make the restaurant's iconic namesake dish, from curing the meat to carving it at the table for service. rodger: It's flat-out crappy food. That's why. Overhyped, overcharged. It's an institution that's been part of the city, so it can get away with it. Go eat the fatty low-grade prime rib and cover it with horseradish sauce. Laugh have a good time. Drink ( I would if I still did. Hopefully, someone else is paying ( we picked up the f king ridiculous tab) the alcohol part of it was staggering. If you're looking for over the top prime rib, no way. It's the house of Industrial Prime rib. It's not like our local restaurant. They simply run out of it because they can only make so much of it. It's beyond delicious and fork tender.
Go, come to your own conclusions about the place. Be sure to ask for extra horseradish sauce.
Date: 2023-06-14

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Comments and reviews: 4

Juliet
I have been many times from the time I was little kid with my grandparents and sister. My Grandparents took us to so many places: restaurants, museums, the San Francisco ballet's Nutcracker before Christmas, to the Islands, and vacations.
I miss them so much. They were so kind and thoughtful to my sister and me, and to our mom.
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Bunny
I usually really dislike videos with hosts because theyre just observators and letting chefs do all the work usually works best but this lady did an amazing job being so proactive!
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AK87
There should be three things in your life. #1 a person with incredible personality. ( the owner) a food educater ( the host) and an excellent piece of meat. (Prime rib)
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Hermanos
That presenter is so annoying, taking the energy and interesting things that only the people she visits knows away. It s about them girl. Not about you.
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