House of Prime Rib

House of Prime Rib Cut

Photo courtesy of House of Prime Rib

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San Francisco,  California
At this low-lit steakhouse, local chef Hiro Sone asks “for a slice close to the neck, which has a larger deckle,” he says (a "deckle" is a band of fat). “Add a baked potato and a Napa Valley cab, and you don’t need anything else.”
Last Reviewed April 2013


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