Comments on: House of Prime Rib: Restaurant Info

By: Christine Steendahl

Christine Steendahl — Sat, 01 Mar 2008 03:44:18 +0000

Sounds like a great place to try, especially since its kid-friendly.

By: Sandy Harmon

Sandy Harmon — Sat, 26 Jan 2008 16:24:12 +0000

I left the bay area in the mid 70′s, rarely to return and enjoy the food that makes THE City. Last year I took my wife, her mother and our best friend for a week's stay at a B and B on California and after several days of eating at local diners and, of course, Fishermans Wharf, it was time to show them a real prime rib dinner.
We were seated immediately by an impecably dressed hostes, served water and fresh sourdough bread within seconds of being seated and then I watched their eyes as the ladies looked over the menu and glanced at the food on nearby tables. Their decision was instant an unanimous: Prime Rib! Lots of it!
After an excellent salad and before dinner cocktails, we were served up our dinners from the roaving cart. The tantalizing aroma of perfectly roasted beef was topped only by the taste of the melt-in-your-mouth bit of heaven.
After our leisurely meal, we played tourist and I asked rather shame facedly if they could take our picture. No sooner had the words left my mouth than a waiter appeared with camera and a little cardboard frame to put the picture in.
It's been nearly a year and our dinner at the House of Prime Rib is still the favorite tale of the ladies when discussing our vacation.
Even after an absence of 33 years, nothing changed here, it's still perfect in every way. We'll be back!

By: Steven D. Levin

Steven D. Levin — Thu, 02 Aug 2007 02:37:58 +0000

For many years (since my son moved from Pennsylvania to the Bay area), we have made an annual pilgrimage to the House of Prime Rib. Each time we visited was a gustatory delight enjoyed by all, and I have been spreading the good word about Mr. Betz's restaurant ever since.
This year however, my attitude has change dramatically.
You see, even though all of our past experiences (usually six to ten of us) have been excellent, this year when my son is getting married and we wished to take the entire male contingent of the bridal party to dinner, we were rebuffed, insulted, and left embarrassed while trying to explain to the guys how the restaurant didn't want our business.
First, we were told how the restaurant would not take a reservation for sixteen. Then we were told that we would be contacted by phone (which never happened), this was followed by a conversation with a miserable witch of a woman who disdainfully insinuated that we were not welcome.
Our party consists of professional men including doctors, educators, high level municipal managers, and outstanding gentlemen including a judge. We are not a bunch of "frat boys" on the town for a big bash.
You may rest assured we will never, I repeat, never dine there again.
My final admonishment to Mr. Betz comes from my professional standing as a Pennsylvania State Certified Culinary Arts Instructor (retired), and my current standing as an independent Food Production and Management Services Consultant. "Mr. Betz Sir, it bodes well for you to consider how we were treated. Bad publicity is something that can kill any business. Even one as successful as yours.