The San Franciscan

This steakhouse opened in 1963 and still fills red leather booths in a room a local writer once called dark enough to feel dangerous, its curved bar ringed by regulars who look permanently middle-aged. Prime rib comes in cuts from 8 to 19 ounces alongside a filet mignon charbroiled to medium-rare, with sourdough bread baked fresh daily and an odd holdover on the menu: lentil and hot dog soup. Karaoke runs Tuesday and Saturday nights, with a live band taking over on Fridays.