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June 22, 2022
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I once ate at the Prime Rib thinking that any restaurant that would be named after the king cut of beef had to have the best steaks. Total disappointment.
Posted by: Joel | June 22, 2022 at 08:34 AM
Oh, Joel... If you are talking about the 60's, I feel sad for you and your palate.
But I can tell you that those rib roasts had been slow cooked overnight while covered in rock salt by Frankie Leonetti the perfectionist chef at Prime Rib West. For me, the resulting crust alone was worth the price of admission.
And the experience of having your particular cut carved table-side and served with elegance from a stainless rolling station was more than just theater; Eddie fostered quality and caring in his staff and truly believed that "selling the sizzle" was secondary to serving the best cut of Prime Rib at his restaurants.
Posted by: daniel taylor | June 23, 2022 at 06:24 AM