There’s an unexpected new Prime Rib pop-up restaurant at sunset


You must give credit to Premier Steakhouse owner and chef Edward Dang for the ambition of his new pop-up restaurant in the Sunset neighborhood. Dang operated the Simmer shabu-shabu restaurant in the space at 1055 Taraval Street until it closed when the pandemic hit. Now it serves up thick cuts of medium-rare prime rib two nights a week, hoping to feed at least some of the diners who can’t seem to snag a coveted reservation at the House of Prime Rib, one of San Francisco’s classics and most beloved. catering establishments. “You can’t get a reservation there even now,” Dang points out. What if you think, “But, really? Prime rib? Far from the west side? then you are not alone. But Dang is not fazed. “I think it’s pretty easy to think of it that way, but [prime rib] also such a thing here,” Dang said. “There’s a market for that.”

The idea wasn’t entirely a pandemic-induced pivot; Dang says he had the idea to open a prime rib restaurant before the pandemic and had already secured space on Geary before COVID-19 derailed that plan. But when Dang realized the hot pot market was unlikely to rebound anytime soon, he decided to use Simmer’s old site for his prime rib concept. But beyond thinking San Franciscans could use another restaurant serving great prime rib, Dang says Prime Steakhouse is a draw because it’s “not as stuffy” as other steakhouses. It’s smaller; there are TVs on the walls; Plus, it’s located in a more residential part of town, closer to where workers who no longer have to commute to the office are looking for nicer dining options.

For now, it only serves dinner two nights a week, Friday and Saturday nights. And there is almost only one seat from 6:30pm to 7:30pm, which means Dang can serve around 80-90 people per night. He says the reasoning behind the limited days and hours is twofold. First, it currently faces the same issues as many restaurants: supply chain delays make it difficult to source beef, and staffing has been a challenge. Second, he says the single place means he can cook the prime rib to a “perfect medium” and serve it all over the dining room at the same time, which means your meat isn’t wandering around on carts or is not seated under heat lamps for any significant amount of time.

This also means that the menu is also extremely simple. The only choice diners face is whether they want to get their thick, single-slice prime rib or “English cut,” meaning it’s cut in two pieces. Either way, you get 14 ounces of prime steak served medium rare (no exceptions) with “lots of butter” mashed potatoes, “cut off the cob” corn, and spinach. with cream. Meals also include sourdough bread with chicken liver pate and house salad. Dang says he’s working on getting a liquor license so diners can sip a Manhattan with their beef, but for now there’s either beer or wine. It also hopes to add more vegetable options so customers can choose three sides from options such as roasted cauliflower with chimichurri, roasted Brussels, mac and cheese and a baked potato.

If business continues to grow – the pop-up has been running for about four weeks and sells out every night – then Dang says he would like to expand to five nights a week. But for now, he’s just hoping to keep up with demand while wearing many hats. He does all the cooking and marketing — “I’m also a sculptor,” he says.

Prime Steakhouse is open Friday and Saturday by reservation only. Reservations can be made at open table.


Comments are closed.