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Issue Date: January 2012


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Prime Rib Steakhouse tries its tableside cooking concept downtown.
Jason Brill

Tableside service isn't new, but Attila Salka thinks Clevelanders will love his Prime Rib Steakhouse because of the way he does it.

His new downtown restaurant combines prime rib, a staple of the traditional British Sunday dinner, with a mid-20th century cocktail lounge atmosphere. Playing with the English theme, the place even has a signature cocktail called "Kate Middleton."

Salka, who has worked in restaurants in New York and LA, traveled Europe after getting his hospitality management degree in his native country of Hungary. Now, he's letting his travels inform his goals for Prime Rib Steakhouse.

"I miss the experience," Salka says. "That was the reason to do everything tableside, to make it a show and elevate the dining."

It starts with a spinning salad. The waiter spins the bowl and drizzles the house vinaigrette into it. Next, the USDA prime rib, aged for more than 21 days and seasoned with a secret blend of spices, is brought out on a cart and carved tableside to the diner's liking.

Entrees come with mashed potatoes and Yorkshire pudding. Diners can also order additional sides, including a popular asparagus with hollandaise and a loaded baked potato that's cut and prepared at the table. In the end, the goal isn't to create an exotic experience but a familiar one.

"Traveling and working in different restaurants," Salka explains, "I came to the conclusion that service is important to make someone feel [at] home."
 
740 W. Superior Ave., 216-348 0300, primeribsteakhouse.com
Comments:
Thursday, January 12, 2012 3:33:12 PM by Anonymous
Looks Cool. It would be even cooler if you mentioned where this place was!
Saturday, June 09, 2012 8:11:46 PM by Anonymous
Nothing was carved table side. It was plated.
Over two hours and begged for a bill.

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