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condor
Jan 6, 2011 08:17 PM
Just been to HOPR.
Welcoming environment; seated on time ... atmosphere very acceptable.
Service very good ..
Prime Rib .. tasty, perfectly cooked, succulentAll in all a great meal & perfect for us Prime Rib lovers.
Thank you to fellow Chows for your input.
My last meal in SFO will be lunch at Tadich Grill .. tomorrow.
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Tadich Grill
240 California St, San Francisco, CA 94111 -
bbulkow
Jan 5, 2011 12:12 AM
If you want prime rib, HOPR. If you want steak, and oysters, and maybe a little prime rib, choose Harris. I've nay-sayed HOPR a few times in CH simply because I don't think it's a "I only have 3 meals in SF" kind of restaurant - not because there's anything wrong with it. You'll see both locals and tourists there because it's simply a fun place with decent food. Get the fresh grated horseradish - that stuff is RADICAL.
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re: bbulkow
condor
Jan 5, 2011 04:56 AM
.. I accept that there will always be ' those in favour & those against'.
I guess the 'science & mathematics' in my make up was looking for the definitive answer .. so being Prime Rib fans .. we are going to to go to HOPR. I will report back after my visit.
Thank you all for input & yes, being from the UK, we love San Francisco & especially the food !
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re: condor
bbulkow
Jan 5, 2011 08:03 AM
To Mr Lauriston's point, Prime Rib is fairly generically american. You can get it closer to home in Boston - some recent visitors said there's a place similar to HOPR in Boston. Shorter flight.
I saw you posted about liking Thai Basil on Folsom, a place I'm moderately fond of but doesn't get much attention because it's not as "fusion" as a place like Slanted Door, nor as authentic as a place like Lers Ros. If you liked that, I bet you'd like one of the burmese places, like Burmese Kitchen, or a real szechuan place, like Spices.
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re: condor
Robert Lauriston
Jan 5, 2011 09:39 AM
HOPR is a local favorite, but that's largely because it's more typically old-school American than most places around here. I don't think it makes much sense to go there on a short visit to San Francisco since you can get that sort of food so many other places in the US.
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re: Chef Ikeena
Robert Lauriston
Jan 13, 2011 10:25 AM
I was asking condor if they couldn't get prime rib at home (England). On a short trip to SF, it seemed like a waste of a meal to me, like an American getting a hamburger in Europe.
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Civil Bear
Jan 4, 2011 09:34 PM
I doubt you will find much difference in the quality of the meat; however Harris is much more expensive and does not include salad & sides like HOPR.
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My husband and I went to HOPR for the first time about a year ago. Loved it. Was it the best meal I ever had? Nope. But it was his b'day and he wanted a big piece of really good meat (which he very rarely eats) at a reasonable price in what he thinks is an appealing atmosphere with good service (he really dislikes gruff waitstaff.) Check, check and check. If you go, ask for only half the usual amount of dressing on what turned out to be a tasty salad and get the Yorkshire pudding and creamed spinach.
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re: annabana
Robert Lauriston
Jan 4, 2011 05:19 PM
The only choice of sides at HOPR is mashed or baked potato. Everybody gets the salad, Yorkshire pudding, and creamed spinach.
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Robert Lauriston
Jan 4, 2011 04:57 PM
Has anyone ever tried the prime rib at Harris'? Last time this question came up, nobody said anything about it. I'm not sure many people know it's on their menu.
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re: Robert Lauriston
Last year, I ate at Harris' and ordered the Prime Rib. I thought that it was very ordinary and I was disappointed with it. I much prefer HOPR for Prime Rib as it had more flavor and was more tender.
My dining companions had Rib Steaks at Harris' and they enjoyed them. They chose more wisely than I.
As mentioned by Condor below, the Prime Rib from The Palm resaurant in Miami (and NY and DC- where I have also dined) is also very good. In my opintion, better than HOPR.
HOPR is the better value considering the sides.
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re: Robert Lauriston
Eugene Park
Jan 5, 2011 10:32 AM
Last time I had the prime rib at Harris' was over 10 years ago. I asked for the end cut, and it was the most flavorful end cut I've ever had in my life (and my family and friends say I cook a pretty damn good prime rib myself).
But I still would go to HoPR over Harris' any night for prime rib and prime rib alone.......
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re: Eugene Park
Robert Lauriston
Jan 5, 2011 10:44 AM
I like HOPR, but the beef is not as good as the longer dry-aged Niman prime rib I buy from Cafe Rouge when I roast one myself. I don't know if any restaurant serves roast beef of that quality—it might be prohibitively expensive, plus some people don't care for the flavor of long-aged beef.
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re: Robert Lauriston
Eugene Park
Jan 5, 2011 10:54 AM
How long is Cafe Rouge's prime rib dry-aged? HoPR's website says they age theirs for 21 days (no mention of whether it's dry or wet aged, or some combo). Pics show sides of ribs hanging on hooks, but that could be the final stage after mostly wet aging has occurred.
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re: Eugene Park
Robert Lauriston
Jan 5, 2011 10:56 AM
I don't know how long, I just see, smell, and taste the difference.
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re: Robert Lauriston
Eugene Park
Jan 5, 2011 11:08 AM
I'd expect Cafe Rouge to have better beef. They're more "artisan" in my mind whereas HoPR, because of the sheer amount of beef they're processing for consumption, is more of a "mass producer".
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re: Robert Lauriston
Bryan's Fine Foods in Corte Madera dry ages their beef. Best beef I've ever had from a supermarket. At Christmas, the Prime - Prime Rib was only a couple of bucks more expensive than Costco's Prime. If you want an aged Roast, New Yorks or Rib Eyes, I swear by Bryan's. Same family as at Laurel Heights, but a differnt store.
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re: Robert Lauriston
Melanie Wong
Jan 13, 2011 10:04 AM
That's why I'm hoping we'll see some reports on the prime rib at Shimo's in Healdsburg or Alexander's in SF, made with premium beef.
Walking by Harris on Monday, I noticed a posting to transfer the liquor license to a new owner, Harris LLC, dated in December.
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re: Robert Lauriston
I've actually had the prime rib at Harris...the entire trip there was great. I really enjoyed myself and thought that the food was good. I didn't fall out of my seat, but it was a steakhouse that had good steak. The prime rib was rare and juicy as it should be...the au jus was warm, the horse radish crem seemed fresh and the tenderloin was tender with one of the most succulent pieces of foie gras I've had in a longtime.
It's all about your individual taste. I thought Harris was SF Chic, elegant and quiet for a steakhouse....but that worked well for me and my guest. Pricy...but then again it was prime rib and tenderloin in SF...no regrets.
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