For me going to the Prime Rib is a special occasion.  It's the type of restaurant that I don't think most people go to whenever they get hungry. 

But without question, it is perfect for that special occasion and when you want to go out to eat and know everything will go extremely well.  So let's take a peek inside.

The Baltimore Prime Rib opened in 1965.  I say Baltimore because there are also Prime Ribs in Washington and Philadelphia, all owned by the same person, Buzz Beler.  I have only met him one time, but that was enough to tell me how dedicated he is to all three.  It's Baltimore location is 1101 North Calvert.

The Prime Rib is open seven days, dinner only.  You can valet your car in front, or turn into the garage in the rear, which is complimentary (tips appreciated).  The attire is business casual, but be advised, most men wear jackets.  Reservations are always a good idea, especially weekends, there's seating for 130 and they do have nightly entertainment.

Of course the signature menu item is the roast prime rib.  You can select from the 24-ounce on the bone or the 12-ounce off bone.  Either one will be terrific.  All side dishes are ala carte.  Here's a personal tip, get the potato skins for an appetizer, the best I've had anywhere.

Some other menu items would include the crab cakes, Chilean sea bass, rack of lamb, salmon, rockfish, grouper and a house favorite the blue point oysters.  I should point out the chef, James Minarik, has been there 38 years.  I hope you know how so very unusual it is for a restaurant to have the same chef for so long.  Five years is usually a good run for a head chef.  Even most of their servers have been there many years.  Aaron, for example, recently celebrated 39 years of service.       

The Prime Rib is without question one of Baltimore's premier restaurants.  For more information call 410-539-1804 or go to theprimerib.com.