Friday, July 01, 2016
This post was originally published on May 7, 2012.
The Prime Rib
The Prime Rib has always seemed to us like a place to celebrate big milestones, like 50th birthdays and 25th anniversaries. It's elegant, it's fancy, and it's expensive*. But it's certainly not out of the question for a weeknight dinner, just because.
We went early on a Wednesday evening, when the restaurant was still pretty much empty. A good idea, it turns out, because by 7pm the place was hopping and it was loud. While it was still quiet, we had a good opportunity to take in the surroundings a bit. The Prime Rib is dark and elegant. Dark as in black. The walls are black. But combined with subtle gold details, subdued lighting, the famous leopard-print carpeting, and interesting works of art, the decor comes off as old school glamorous. Old fashioned, perhaps, but not at all stodgy. It's the kind of place where men should wear suits and women should be a bit dressed up. That was the rule once upon a time, but the restaurant has sadly relaxed its dress code to "business casual," which some people translate as "slob," unfortunately. There were still a lot of suits in the place, most on businessmen getting their drink on at the bar.
Anyway...on to the good stuff. First of all was our waiter. A 17-year veteran of the Prime Rib, Chuck was extremely attentive, friendly, and a big part of the success of our meal. Right off the bat, he felt like a member of the family, like someone who wanted to make sure we had a good time on our night out on the town. And we did.
I barely made a dent in my meat because, honestly, those giant oysters might have been enough for me. When Chuck came back with our doggie bag of beef and potato skins, he told us he had added cups of horseradish and sour cream, plus a loaf of bread in case we wanted to make sandwiches with the leftovers. Other restaurants should be so thoughtful.
It's touches like that that make the Prime Rib worth the price of admission. Service is impeccable.
We left a little room for dessert and tried the house-made key lime pie, which was nice and tangy, and the hot fudge sundae. I had visions of Marconi's bowl of fudge, or even my favorite childhood sundae from Read's, but this was neither. While it was fine, the ice cream seemed a bit icy.
Overall, we had a fabulous time at the Prime Rib. The food was really good and everything seemed fresh - as in not glopped with heavy cream and butter in typical steakhouse style. Chuck was like a favorite uncle we're eager to visit again, and General Manager David Derewicz was amazingly generous.
*Our meal was very generously paid for by The Prime Rib, however, my opinion was not. Everything I say in this post I honestly believe to be true.
The Prime Rib
1101 N Calvert St
Baltimore, MD 21202
Posted on Minxeats.com.