Where is the Best Steak in San Francisco, California?
Ive been to this Mortons twice and enjoyed my meal there both times.The place itself is very nice and classy though nothing eye-popping. Just standard nice decor.The service is usually very good but we happened to run into a waitress who wasnt exactly excited to be there. She went through all the motions but little moreit seemed like she just wanted to get out of there. Still she did all that she needed to do so you cant complain too much.The salad I had was okay though not worth the money I paid for it. The sides were similar decent but not worth the exorbitant price. The steaks we had I had the Chicago bone-in ribeye was SUPERB. Im not sure what it is they doobviously its prime-grade beef and they know how to cook it just rightbut it seems like its more than that. Perhaps their season salt is just that much better Anyways its awesomebut even it might not be all that great of a value its base price was something like 45Dessert was solid we had the chocolate souffle which was good thou
We had went to area to go to House of Prime Rib, which was a total waste of time, loud, dirty bathrooms, rude service, wait ridiculous. Went down to Harri’s greeted pleasantly seated promptly, served professioally. Clean bathrooms, piano music, good enviroment.Pros + Professional / Piano Music / CleanCons – Not well known
I would call Houston’s one of my regular spots.Whether I want a drink, have company from out of town or dont’ feel like cooking, it pops up in my mind. I remember the first time I tried Houston’s in SF. I was wandering around the Embarcadero area trying to deliberate were to eat. All of a sudden(yeah..all of a sudden), I smell smoke. Not like SF is on fire, but like someone is stroking a well maintained outdoor grill of the hickory kind. I turned in the direction of the tainted air & see smoke, beckoning me, like a hand to follow.(okay, I may have been hullicinating from hunger)but I did follow the scent. I come across people standing around an outdoor fireplace happily sipping their beverages & sampling some appetizers. I reach the door in a dreamy state, but manage to read the “NO CORKAGE FEE” words on th door. Unheard of for SF!! The smells coming out the door make me want to hop behind the cooking counter and bury my face in something!! My first meal was prime rib, mashed potat
Lovely atmosphere but lacks the charm of Old North Beach restaurants. More like something you’d find in Las Vegas, glitzy. Linguine vongole was beautifully presentled but was luke warm and didn’t have the flavor that one comes to expect in an Italian restaurant. Clams were served steamed on the half shell but had no sauce. Was really hoping for garlicy herb and olive oil served piping hot. Our scampi was very different from any scampi I have ever had. I looked up 10 recipes for scampi on-line and they had certain commonalities; however the scampi we were served warm with salty green olives, peppers in a creamy sauce. It tasted okay but nothing like scampi. I believe in creativity but don’t completely reinvent a classic italian favorite. I ordered the fruit and cheese plate hoping for some interesting artisanal cheese. We were served very attractive but cold ricotta, mozzarella, gorgonzola and parmesan. The fan of sliced peaches, apple and pear served with cheese was highly crea
