House of Prime Rib, San Francisco

Regular diner recommends asking for the prime rib seared for a crust; juicy, tender, dry-aged.

Recommends several sides, including a secret-menu potato and creamed corn, and says a seared King Henry is a game-changer.

Describes their own order: seared King Henry cut with sides and a Manhattan.

Visits about once a year, usually orders the top cut, and still finds it worth the money after the price rise.

Names the prime rib house as their top pick, with no further detail.

Poster shares a famous quote calling the place the American Dream.

Says they are a frequent solo diner who used to work nearby; suggests arriving early, sitting at the bar, and trying a classic cocktail.

Likes the bone-in King Henry cut.

Suggests solo diners sit at the bar and arrive around 8pm; believes the experience justifies the visit.

Offers this place as the other top option for the group.

Recommends sitting at the bar for no wait, but says to arrive early.

Notes a touristier crowd and weaker service since the pandemic, though the food stayed delicious.

Prices are reasonable; largest cut includes the sides.

Says it is worth going; the prime rib is good and consistent but not the top steak, with the experience and fixed menu drawing people.

Says the second slice is tiny and not worth chasing; enjoy the meal instead.

Says the end cap is not worth ordering; seared is fun to try once, though steak isn't their draw.

Longtime regular says the crowded room and bar feel less enjoyable now, making it seem overhyped.

Warned others off after a bad experience.

Agrees seconds are only offered on the top cut and says the second slice is very thin.

Yearly visitor calls the cumulative price climb steep, though the latest raise alone seems modest.

Says the prime rib there isn't really steak.

Warns that the extra slice was stopped on all cuts, so don't count on it.