Steakhouses in Daly City


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Hungry Hunter embellishes plates with congenial cuts of meat and more while enticing diners with its lounge-like atmosphere. The lunch menu encourages patrons to ignite a lazy appetite with the mini slider appetizer, a single shot of bite-sized burger or barbecue pulled pork ($3) or troubleshoot a bland blind date with an appetizer sampler that balances spicy prawns, potato skins, and calamari ($11). The hearty, slow-roasted signature prime rib is massaged with Hungry Hunter's house seasoning blend ($16.50 for an 8 oz.), and the vegetable pasta—with asparagus, english peas, roasted onions, and a chunky tomato sauce—is draped in a dusting of pecorino cheese ($11.50).

180 S Airport Blvd
South San Francisco,
CA
US

Harris’ The San Francisco Steakhouse: A User’s Guide

Live Jazz | Dry-Aged Steaks| In-House Butcher | Fine Dining | Dinner Only | 29-Page Wine List

Sample Menu

  • Cocktail: Eagle Rare Manhattan, made from 10-year-aged bourbon, available exclusively to Harris’, served with Vya sweet vermouth and a dash of Peychaud’s bitters
  • Appetizer: sweetbreads sautéed with wild mushrooms and cream
  • Entree: Steak Diane, a grilled paillard of filet mignon finished with a cognac demi-glace and shallots
  • Dessert: Baked Alaska

The Steak: Most of Harris’ steaks are culled from Kansas and Nebraska Angus herds, though traditional Japanese Kobe beef can also be found on the menu.

Where to Sit: The main dining room features high ceilings, horseshoe booths upholstered in tufted leather, mahogany paneling, and brass fixtures.

Inside Tips

  • Limited street parking is available on Van Ness and Pacific Avenues, but valet is available for smooth entrances and exits.
  • Harris’ does not require a jacket and tie in its main dining room, but be sure not to commit any fashion faux pas, such as shorts, sandals, or sports casual dress.

Vocab Lesson
Angus: cattle breed originating in Scotland, favored for its finely marbled meat that creates a more tender, juicy, and flavorful steak.
Paillard: a piece of beef or veal that is pounded thin and then grilled.
Sweetbreads: mellow-tasting, smooth-textured morsels taken from a lamb or calf’s thymus gland or pancreas.

2100 Van Ness Ave
San Francisco,
CA
US

“Every steak will have a handle.” That’s the guarantee that Epic Roasthouse chef and co-owner Jan Birnbaum offers with his bone-in steak policy; he subscribes to the belief that the best parts of any cut of beef are those closest to the bone. His patrons shouldn’t have any problem trusting his opinion, considering Julia Child once invited him to participate on her PBS series Master Chefs. Jan’s more than 30-year career has taken him to renowned restaurants around the country (including New York’s Quilted Giraffe and San Francisco’s award-winning Campton Place Hotel), where he has often experimented with dishes from his native New Orleans. Jan continues his momentum with Epic Roasthouse, a restaurant that’s recently been selected for nine of Gayot’s 2013 top-10 lists for San Francisco, including Top Steakhouses. The much-loved beef takes up the bulk of Epic’s dinner menu, with such cuts as petit filets and rib-eyes emerging from the kitchen one of seven ways (from Pittsburgh-style to well done). Each cut smokes in a custom-built wood-fired grill or a wood oven, absorbing the aroma of the almond and walnut that burn within them. The seasonal menu also features a nightly selection of house-cured meats, which might include duck prosciutto or braised oxtail terrine. The location lends just as much to Epic’s allure as the food. The building’s prime spot on the Embarcadero gives diners perfectly framed views of the Bay Bridge through large picture windows. The interior was designed by Pat Kuleto, a designer selected for a Time magazine list celebrating the last millennium’s Top 100 Innovators (guests might recognize his work from Jardinière or the Fog City Diner). The upstairs has a private dining space with a dedicated chef and kitchen, and there, guests can enjoy those same Bay-Bridge views from a private terrace.

369 The Embarcadero
San Francisco,
CA
US

With a sumptuous view of beautiful Washington Park in the North Beach district of San Francisco, Original Joe’s has grown from a 14-stool counter when it opened in 1937 to an archetypal example of great Italian-inspired dining. The atmosphere is lush, but not overly opulent. The service is down-to-earth and the vibe is easy-going. The extensive brunch menu features classics like Belgian waffles, eggs Benedict and huevos rancheros as well as a cornucopia of options that straddle breakfast and lunch. The lunch and dinner menus offer diners house specialties, sandwich and salad options, steaks and chops, chicken and veal entrees, seafood, and pasta. Desserts are beautiful to look at and delicious. Original Joe’s exhaustive wine list has many of California’s best wines. Catering is available as are semi-private and private dining options. Online reservations are available through OpenTable. The restaurant is open seven days a week.

601 Union St
San Francisco,
CA
US

Tad’s Steak Restaurant is a local San Francisco favorite. For over 45 years, chefs have been serving up delicious breakfast, lunch and dinner to hungry patrons. The menu at Tad’s Steak Restaurant is all-American, featuring staples such as Tad’s Famous Steak and Eggs, Grilled Ham and Cheese, Hamburger Steak and Country Fried Steak with Sausage Gravy. Lighter fare for those watching calories is available as well. Guests that visit the restaurant’s website with find a throwback in the Memories section, featuring black and white photographs featuring fun times with diners over the years. Tad’s offers the restaurant spaces for private functions as well; guests can invite up to 100 diners to enjoy a private event. Tad’s Steak Restaurant is just a short walk from numerous town attractions; stop by today!

120 Powell St
San Francisco,
CA
US

The House of Prime Rib in San Francisco, CA serves top-notch corn-fed beef and has a well-known reputation for marbled prime rib cooked just right and carved at your table. The English-style décor lends an air of sophistication to the already upscale restaurant. The wine list is extensive and includes many amazing reds and whites from around the world. The prime rib is served in several size portions from the extra generous cut called the King Henry the VIII and the smaller, City Cut. They also have child-sized portions. They also serve Yorkshire pudding and there’s a dessert list as well. Valet parking is available and reservations are recommended. They have banquet rooms that will seat from 20 to 70 people for special occasions.

1906 Van Ness Ave
San Francisco,
CA
US