CA - 26: Kincaid's - Burlingame - RUI, Burlingame

At Kincaid's, the chefs slow roast their prime rib for an entire day. They begin by applying a housemade garlic and herb rub before roasting the meat and crisping it with a rock-salt crust, making it tender enough to practically melt off your fork; this is just one of the dishes that keep diners coming back. Kincaid’s is also known for their seafood dishes. The chefs pair North Atlantic lobster tail with juicy filet mignon, and delight taste buds with lemon- and thyme-seasoning and jumbo prawns. Baby back ribs and wild mushroom ravioli round out the dinner menu, which guests can complement with a bottle of wine or craft cocktail. Think cosmos rimmed with lavender sugar and margaritas crafted from Kincaid's own housemade mix.