“Where’s the best steak in San Diego with a view?” My friend Vicki from Las Vegas asked me. “I’m in the mood for meat.”
880 Harbor Island Drive, Harbor Island
My husband and I tossed out some ideas of some of San Diego’s fanciest establishments for carnivores, but we kept coming back to the Cohn Restaurant Group Island Prime. I had been there for drinks and eaten at Coastera, but had never hit up Island Prime due to a writer’s budget, but Vicki was paying. I made online reservations for 5:30 that night.
Or did I?
“You made reservations for tomorrow night, not tonight,” the hostess told me. “There isn’t a table all night.”
My heart fell. Vicki had been going through a terrible divorce and was rejuvenating in San Diego with us. She would be back in Vegas on Sunday. I think I blabbed that information and way too much more to the hostess, but there were no tables. It was my fault.
My face must have shown more disappointment than the thought of not enjoying a juicy piece of meat, because the manager who had been standing next to the hostess ran after me.
“Let’s see what I can do,” he said smiling.
Ten minutes later our party of three was sitting at a window seat on the patio of the Cohn’s adjoining restaurant—C Level—which does not take reservations, and does not serve the high-end beef that comes from as far away as Australia.
We perused the Island Prime menu they gave us, while others around us ate hamburgers and salads. A basket of fresh popovers with Jalapeño butter arrived and we dove into them, trying not to alert the other diners of our special treat.
Vicki ordered the Cedar River Farms Prime Rib (12 oz for $30) from Tolleson AZ and Ralph and I chose the Snake River Farms "Eye of the Ribeye" (12 oz for $56) with blue cheese sauce to share.
The main courses don’t come with sides, but our server suggested we only order two because the portions are large. We decided on the “Locally Grown Fresh Green Beans” ($12) cooked in brown butter with toasted pecans and the “Yukon Gold Potato Gratin” with four cheese blend and fresh herbs ($12).
Our meat was cooked medium rare with juice and sauce commingling; my only complaint was that I gave my husband that larger piece of rib eye. The beans should have been served as a dessert they were so sweet, and the potatoes, gooey and sharp and mild at the same time. Vicki ate every bite of her prime rib and happily paid the bill.