REVIEW: The Prime Rib Philadelphia

Philadelphia, PA (October 26, 2014)The Radisson Blu, located in the very heart of downtown Philadelphia, is home to the memorable and ultimately refined steakhouse, The Prime Rib.

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Stepping back into a time when there was a real relationship with our spoils; from our shoe-shiner, the neighborhood butcher, and even our auto dealer, there too was a place where we brought our families and loved ones to celebrate the joys of life. That tradition continues in these walls.

Designed by brothers Buzz and Nick BeLer to evoke the elegant supper clubs of 1940′s Manhattan, The Prime Rib Restaurant opened in Baltimore in 1965.

Even today, The Prime Rib is the 1# Steakhouse in DC, Baltimore and Philadelphia, according to Zagat.

Thick prime cuts and fresh seafood is on the menu. There are slight differences from location, but sides, appetizers, and the Potato Skins (encouraged), are standard offerings.

The Roast Prime Rib Signature Split Cut can’t be duplicated. The Dry Aged USDA Prime NY Strip is velvety and seasoned simply. Their Award-Winning Baltimore Recipe Jumbo Lump Crab Cakes are familiar, but sturdy and meaty.

Sides provide an herbivorous break between award-winning steaks. Mushrooms are good, brussel sprouts are not as crunchy green as preferred.

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End with a Pecan Pie, if you can. Wines aren’t off-putting by price, but curated for those who want value and quality. Ask your dapper server for parings or suggestions. Don’t be afraid to refer to price.

If The Prime Rib was available to our Founding Fathers, perhaps they wouldn’t have needed to find anything else?

The Prime Rib is located in Washington, DC, Baltimore, and Philadelphia.

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