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best prime rib - LA/SFV

I am looking for delicious prime rib for a special occasion dinner. Prime rib is our once a year treat! Have been to Lawry's, Tam o'Shanter, Monty's, Smoke House , Morton's and are looking for a new spot. Any suggestions? Thanks

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  1. IMHO, one of the best prime rib in LA is mark peel's at CAMPANILE. it's been on the menu for years, if that's any testament.


    More in the vein of the restaurants you mentioned above, you might try TAYLOR'S near downtown or in la canada. not the "best", but nostalgic.

    1 Reply
    1. re: revets2

      Campanile's "grilled prime rib" is indeed good, but be aware that it's really a ribeye steak, and not a carved rib roast, which is what i think you're looking for.

    2. Take a drive over to the Hills of Beverly and satisfy your Prime Rib lust at the Grill.


      1. Try Morton's ... available only Fridays and Saturdays.

        1 Reply
        1. re: ipsedixit

          That would have been my first choice too but the OP had already been there.

        2. It's hard to beat the old timey feel of the Beverly Hills Lawry's with those big carts, the killer salad with the o so delicious Lawrys dressing. The Diamond Jim cut.......

          1. The Palm's Prime Rib is usually outstanding, thick and flavorful. I prefer the West Hollywood location.

            1 Reply
            1. re: New Trial

              Not so impressed with The Palm's, WeHo and/or downtown locations, food which I give a "meh, not worth the $$$." The service, on the other hand, was excellent, but cannot make up for a kitchen that just doesn't care that much.

            2. Lawry's ... nothing else comes close.

              1. It may be full of folks in shorts and tank tops, and tour buses full of tourists at times, but IMHO Lawry's can't be beat for prime grade Prime Rib. The trick I've learned over the last few years is to tip the carver IN ADVANCE of him serving you. We've found that the portions of the sides then become larger and the Lawry's Cut suddenly becomes a Diamond Jim Brady cut. It also helps, if you go there with any frequency, to ask for the same carver each time, no matter where you are seated. Almost always you can get the carver of your choice. It really pays off over time.

                5 Replies
                1. re: TomSwift

                  so you just hand the carver some cash when he rolls by? interesting.

                    1. re: silleehillee

                      The first time it was $20, but once we figured out that that carver (Jose) would be working on the nights we went (Wilshire Theatre nights) it went to $10.

                    2. re: wilafur

                      Nope. The first time I did this I asked who our carver would be, and for the waitress to point him out, then I went over to him and explained that I understood that he'd be our carver and I introduced myself with a discrete handshake with the dough.

                    3. Mastro's also has a great prime rib.