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Prime Rib

ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | June 26, 2013
Don't anybody panic. No one's pulling up any leopard carpeting or taking down the Louis Icart prints. The Prime Rib is closing from July 1-14 for some renovations, but most of them are in the kitchen. The changes "out front" will be mostly cosmetic, according to the restaurant's co-manager Brad Black, using the industry phrase for a restaurant's public areas. The biggest change out front for the Mount Vernon-area restaurant will be to the ladies' room, which is getting a "long-overdue" makeover from Rita St. Clair Associates, and to the smaller dining room off to the side of the main dining room.
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NEWS
By Jacques Kelly | April 6, 1992
It's Saturday night and the Prime Rib restaurant is crowded, as usual.At the bar, it's standing room only as customers wait to be seated. The talk here centers on horse racing. The hum of conversation at the bar and throughout the restaurant seems never to stop.Some patrons wonder if they'll ever be seated.The combo -- drums, piano, bass -- between the dining room and bar entertains customers with classic jazz.Manager Ken Hadel keeps order amid the bustle.There's no recession in sight here, even though the tab for drinks and dinner runs over $100 a couple.
NEWS
By SLOANE BROWN | July 19, 2006
If you've driven around Padonia and York roads lately, you may have noticed a new face on the corner. Rib 'N Reef has taken the spot vacated last November by Gibby's. John Bartsocas, who bought the space with his nephews George Tragas and Pete Vavaroutsosos, says while you won't find steamed crabs on the menu, there's plenty of other seafood to choose from. And then some. The menu is extensive. Let's start with the appetizers. They include crab imperial ($11.95); ahi tuna wrapped in nori and panko, flash-fried and served with a warm sake dipping sauce ($9.95)
NEWS
By JACQUES KELLY | May 13, 2006
It's time to fess up. In a column last fall I mentioned starting a meal at the Prime Rib restaurant with an appetizer called Greenberg potato skins, a dish many fans feel is one of Baltimore's best ways to begin a meal. At that time, I credited the dish to the late Teddy Greenberg, a Baltimore wholesale children's clothing manufacturer and a regular at the restaurant who requested that it be put on the menu. The Prime Rib chef complied and made his own changes to the concept of spud skins served with sour cream.
NEWS
By JACQUES KELLY | October 15, 2005
Has there ever been a slow Saturday night in the last 40 years at the Prime Rib, where even the signature leopard-skin carpeting remains the same since opening night, Oct. 19, 1965? The cool 1960s came to roost here -- and never left. A bartender mixes a Manhattan. A combo -- drums, piano, bass -- between the dining room and bar launches into "Fly Me to the Moon." The conversation level never droops. Families, friends, business types sit on black patent-leather chairs around a table under a 1920s French art deco poster.
NEWS
By Elizabeth Large and Elizabeth Large,elizabeth.large@baltsun.com | August 2, 2009
The Prime Rib is a restaurant living in the past. It's a restaurant Donald Draper of Mad Men, the cable TV show set in Manhattan in the '60s, would enjoy - a place where wheeler-dealers took their beautiful wives, ate prime steaks and drank chilled martinis. The service, by tuxedoed waiters, is top-notch. That goes almost without saying. Since it opened in 1965, the Prime Rib has been Baltimore's answer to the New York supper club. Reviewers - including me - have swooned over the leopard-print carpeting, the black walls, the sensuous, gilt-framed paintings, the baby grand.
NEWS
By Kathryn Higham and Kathryn Higham,Special to the Sun | April 4, 1999
Long before Lenny's Chop House, Shula's Steak House and Morton's of Chicago, there was the Prime Rib, the granddaddy of upscale steakhouses.One of Baltimore's most beloved restaurants, the Prime Rib still delivers the goods after more than three decades in business. It's been dazzling this town with tender, aged steaks and pampering service since 1965. This year, Zagat voters ranked it best steakhouse and overall best for food.The steaks are fabulous, but a meal at the Prime Rib might include some misses, too. At these prices, misses are hard to overlook, however minor.
FEATURES
By Laura Lippman and Arthur Hirsch | December 11, 1996
To: Harry Evans, Random HouseFrom: Laura Lippman and Arthur HirschRe: A senator's diet plan (Not Ted Kennedy)We all agree that the key to a best-selling diet book is an author who talks the talk and walks the walk, without a lot of jiggling. And who is a better spokesman than a man who has spent much of his life in a sedentary job, eating lavishly at expensive restaurants, while remaining a greyhound-slim 190 pounds?Yes, we are talking about the diet popularized here in Maryland by Sen. John A. Pica Jr. (D-Tio Pepe's)
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | October 22, 2000
Let me introduce you to the restaurant that was the ne plus ultra of dining out when I first arrived in Baltimore almost 30 years ago. Things are and always have been tres sophisticated at the Prime Rib. The walls are black, the mirrors framed in gold, and the floors covered in swank wall-to-wall leopard-print carpeting. Someone is actually at the piano playing that suave piano music. And note the paintings: just slightly titillating but oh so tasteful, like that naked Leda cozying up to a swan.
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