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Sep 12, 2013 07:24 PM

92-y-o ex-pat uncle, back from Europe!

Harris' is too $$$$ for welcome dinner for 10 (don't rec. House/PrimeRib -yuck!) Need: not loud + cushy seating for geezers; 4 local foodies, + 2 cousins from the hinterlands...Maybe Dixie? Whaddaya think?

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  1. alfred's?
    north beach restaurant?

    1 Reply
    1. Looked at Y__P, some real horror stories @ Dixie....

      1. Not in the City, but not far, Buckeye Roadhouse, just off 101 in Mill Valley, fits your culinary, cultural, and comfort parameters.
        Reservations are essential as it is a bustling place.

        1. i've heard a number of people do not like house of prime rib. not for the atmosphere / price / etc, but for the meat.

          can someone who knows much more about prime rib than myself explain why?


          6 Replies
          1. re: Dustin_E

            It's as good prime rib as I've had in a restaurant. I can make better at home but I can't imagine what a restaurant would have to charge.

            It's not grass-finished and it's roasted in rock salt, some people probably object to those.

            1. re: Robert Lauriston

              I live across the street (to my detriment) and love everything about the place from the food and drinks (a single martini is like ordering three!) to the atmosphere. How can anyone who enjoys prime rib not enjoy the meat? Their salad is a guilty pleasure too and one of my favorites in the city. Even the sides are a winner in my books. Can't understand how anyone wouldn't like HoPR, unless they were vegetarian maybe.

              1. re: OliverB

                i agree with all of this. i personally love the place, live a few blocks away, and go several times a year. but have heard several people who supposedly know prime rib dislike it, and i've never understood why.

              2. re: Robert Lauriston

                what makes your home-cooked version better? (and cost prohibitive for a restaurant?)

                i've been meaning to try making it at home.

                1. re: Dustin_E

                  I buy Niman, which is probably better to start with, dry-age it longer than HOPR, and have the butcher tie the fat cap back on after they take out the chine bone, so it's self-basting.

                  A restaurant could sell it, but they'd have to charge a lot more than HOPR.

              1. re: pauliface

                Woo. I haven't been there since they remodeled a couple (few?) years ago. Is it still tasty? (I am daydreaming about their manicotti, lasagna, and cannelloni now... thx!)

                1. re: Shibi

                  Well I've only discovered it since the remodel so I can't compare to before -- but I'm liking it!

                  Full bar, good food, old-style vibe, I love it.

                  And they are definitely good for accomodating large groups.