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Tips

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sue v.
Verified
Report | 2 years ago
my husbands steak was not great
Shawn F.
Verified
Report | 2 years ago
I was not hungry for Prime Rib this visit and was looking for a burger of some sort. I found nothing on the menu like that. Will make me think twice about going to hereford house next time.
Barbara K.
Verified
Report | 2 years ago
had a great dinner and enjoyed ourselves
Jim R.
Verified
Report | 2 years ago
The wheat rolls were neither very tasty nor plentiful. Would recommend providing a basket of tastier whie rolls -- a normal expectation of a restaurant at this level of pricing.
Kay M.
Verified
Report | 2 years ago
Loved the server and the food was very good as usual.
Sue B.
Verified
Report | 2 years ago
My prime rib was the absolute best! Done EXACTLY the way I asked for it. The sides we had, salad, baked potato and cheddar ranch potatoes (we shared potatoes) were amazing also. We had a fabulous meal and the service was wonderful...
Annette l.
Verified
Report | 2 years ago
Delicious!
Tiffany T.
Verified
Report | 2 years ago
Great atmosphere with great food,drinks, and service.
JoAnna K.
Verified
Report | 2 years ago
One of our favorite places. Love the food. Love the atmosphere. The servers are friendly and provide excellent service. A great place to eat.
Janice G.
Verified
Report | 2 years ago
Nice atmosphere.
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From Our Editors

Add some sepia tone and photo grain, and a snapshot of Hereford House could make it pass for an old Western saloon. But the photo would actually be of a modern steak house that churns out aged steaks, seafood, and ribs—the same fare that put Kansas City meat markets on the map at the turn of the century. In the dinner menu, most everything walks across the grill before being served. The steak oscar entree eschews the barriers that separate land from sea by teaming up a 6-ounce filet mignon with jumbo lump crab pilfered from crustacean birthday parties and pan-seared to perfection. Juicy tenderloin medallions come smothered in red-wine demi glace, and oven-roasted cuts of salmon arrive in pools of garlic herb butter.

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