Rick's Prime Rib House

Most West-Siders have been to Rick's at least once, for their reputation of being one of the bigger steakhouses. I don't think that Rick's lives up to that reputation anymore. The steakhouse is located downstairs, with a full bar, and lots of dark woodwork. Tables have thick white cloths, cloth napkins, and a full flatware setting. The restaurant provides a lemon sorbet palate cleanse after your appetizers/salads and house bread basket. You need to have a reservation, but the time we went on a weekend was lacking of service. When there is a banquet/retirement party, or some kind of corporate event, Rick's is understaffed. It took over and hour for our food to come out, after the salads, and some of the entrees were different temperatures than others. The steak person in my family loves Rick's, but has noted that the quality of the prime rib varies from time to time (and he eats the whole 44 oz). The Shrimp Scampi looked good, but it was a little skimpy scampi on the actual shrimp. The filet mignon was good, but a little overcooked. My other half enjoyed the porterhouse immensely. One thing that I didn't love was that there isn't a drink/wine menu. The waitress didn't know what beers were on tap, and they didn't seem to have a big selection. Most people order Stellas, If I am sitting down at a fancy place, I don't want to have to get up and go to the bar to ask what they have. They get their desserts from Cheesy Eddies (at least the NY Cheesecake and Carrot Cakes). We left out of the ramp exit because it was closest to our table, and we had the luxury of walking through a receiving line of people smoking. Rick's needs to do some fine tuning.

In October 2019, Rick's has closed its doors. It's a shame, as we had many enjoyable years there.

I ordered takeout and chose the 44oz prime rib. While I felt it could have used a bit more salt, it was perfectly roasted! I've tried prime rib from other places, but none were cooked this well. The fat melted in my mouth like room-temperature butter, exactly as it should. I requested it rare, and it was cooked exactly to that level. It took me about 50 minutes to finish it, and every minute was pure prime rib bliss. This was a boneless cut, which I appreciated, as I prefer not to pay for bones. The meal came with two sides and bread with butter; I opted for a baked potato and a salad. The salad was decent, but the potato was disappointing—it was quite small and seemed overcooked, which is why I deducted a star. Next time, I may go for fries instead. Overall, that prime rib was the best I've had in Rochester!

I dined at Rick's for the first time tonight, and my experience was just average. There are definitely better prime rib options in the area. The salad seemed pre-packaged, the butter for the rolls was hard, and overall, the food lacked seasoning and flavor. On the bright side, the customer service was fantastic—our wait staff was very attentive, and the wine pours were quite generous. We even received a round of complimentary drinks because our meal took longer than expected, and we enjoyed our interactions with everyone from the hostess to the bartenders and our waitress. However, while great service is appreciated, we primarily eat out for the food. It's telling that when we asked for recommendations for the best item on the menu, we were suggested the chicken marsala—at a place known for its prime rib!

My boyfriend took me here tonight for Valentine's Day. I ordered the surf turf king crab legs, Lobster tail, large scallops and a 10oz Prime Rib... Plus two sides! So much food and cooked to perfection! I can not believe they offer all this on one plate! I will def be back again