Every once in a while, maybe once or twice a year I get a major red meat craving. And for me, the best way to quench said craving is to get a nice piece of prime rib. If we’re having steak, unless it’s something along the lines of Fleming’s or Ruth’s Chris, I’d rather make it at home. But prime rib is another story. I just want one meal, so making a whole prime rib roast just doesn’t make sense. So last night we headed over to a real "old school" San Diego establishment; Bully’s.
Now Bully’s has been at this location, just South of the 8 Freeway for over 30 years, and the bar is a favorite with "locals" for Happy Hour. From the dark red leather booths to the wood paneling, to the dim lighting(please excuse the lousy photos); Bully’s screams "Old School". Even though the decor may scream staid and stuffy, the atmosphere is definitely casual. Though we thought there would be no problem getting a table without reservations at 5 pm on a Tuesday evening, we were lucky. The bar area was packed, and we snagged one of the last open tables.
Though the menu at Bully’s includes everything from King Crab and Lobster to Chicken and Ribs, there’s only one reason I come to Bully’s. It’s the prime rib.
Wanting to pay undivided attention to my red meat, we didn’t order any appetizers, or sides, and just got down to business.
The Missus ordered the Bully Burger with Bacon and Avocado($9.50). And of course I ordered a prime rib. But first came our salads.
A nice old fashioned green salad with ranch dressing on the side since we had to watch our calories….yeah, right! The salad was fine, fresh and crisp, and the croutons were very crunchy. There must have been something right about the salads, we both finished ours.
The Missus’s Burger:
The Missus enjoyed the thick cut bacon and avocado. The burger was formed into an oblong shape to fit the bun. The burger was under seasoned and lacked a beefy punch, but was so very moist and tender, and cooked to a perfect medium-well. The fries were mediocre and a bit soggy.
I had ordered a 22oz Prime Rib($28.95), the 32oz cut had tempted me, but I showed amazing restraint. My cut arrived on a platter, along with a light au jus and horseradish sauce.
Cooked to a perfect medium rare, this piece of bone-in prime rib was fork tender(I tested it), and
nicely flavored. I didn’t need any of the condiments provided, and scarfed this baby down in about 10 minutes flat. I slowed down after the Missus threatened to call National Geographic. Need I say it? Very delici-yoso!!! The Garlic Mashed potatoes were slightly chunky, and very garlicky, and also under seasoned. I get the feeling that sides are pretty much an after thought at Bully’s.
The damage? Not bad $44 total. And a bone for the Boyz!
Bully’s provides decent quality, reasonably priced Steaks and Seafood, though some dishes(especially the "sides") may seem a bit dated and tired. And fills that niche, above the usual Neighborhood Steakhouse(i.e. Black Angus), and below the quality and the sometimes eye-popping prices at Morton’s and Ruth’s Chris. It’s not a bad niche to fill! Also if you’ve got a craving for a prime rib at 1130pm, Bully’s might be the place for you!
Bully’s East
2401 Camino Del Rio S
San Diego, CA 92108
Mon-Fri 11am-1215am
Sat-Sun 10am-1215am
I remember Bully’s East. My folks used to take me there a few times back in high school. I did remember the sides being a bit flat back then too, but the meat was quite nice. I’ve never gone to the Bully’s West in La Jolla though.
My folks don’t go to Bully’s anymore for some reason. If they go for steak it tends to be Fat City, another decent steak joint.
Hi James – Haven’t heard from you in a while – good to have you back! Fat City Steakhouse is on my list, I heard they had a Korean style steak that’s supposed to be pretty good.
Mmmm. Steak. I love Ruth Chris’ but haven’t been there in YEARS… since 1998?!!! No dessert? π
Your post made me crave for prime rib! I have never been to Bully’s, now I have to try it, there’s one in Del Mar also.
Wow your pic has made me crave a nice juicy steak big time!! That looks medium rare to perfecti-yoso!!! I love ranch dressing and that salad looked nice and fresh. Glad you got your hit when you needed it. Your body must have been craving iron π Nothing better than a perfectly cooked steak. Pity about the sides but probably everyone who goes there has the same idea as you – there for the beef, just the beef and nothing but the beef. No Bull.
Bully’s is definitely old-school 70’s…many memories of going there on Friday nights with family. For those low-carb types, there is a salad on the menu, forgot the name, that is a reasonably priced steak salad which is very good. Your post has got my juices flowing. It’s a good thing that we are going out for some beef tomorrow.
I used to eat a fair amount of prime rib in restaurants – after all, I can make a steak at home that’s better than damn near any steak I’ve ever had in a restaurant. I grew up eating really good prime rib that were properly roasted, but that is almost unavailable these days. Nowadays, almost all prime rib is not prime and then is pre-cooked to rare and then heated up and finished to the diner’s specs. This rib roast product is (imho) not half as good in taste and texture to the real thing. So my question is, did they ask you how you wanted it (rare, well done, etc) or did they tell you how it was cooked at the time?
Yup, been busy workin on my classes, keepin’ the kids awake!
Korean-style steak? I think I saw that on the menu there. Fat City’s meat is quite nice and tasty. Only meal I didn’t care for there was the drunk steak, it was just a weee bit too much sodium for my tastes.
I love the interior of the place tho, the 30’s style and the proximity to the bay give it a good atmosphere. Plus sometimes Mr. Fat himself comes by the place to see how things are going.
I have been thinking of trying both Bully’s and Fat City. We always end up at Flemings (across the street), they have a Prime Rib special (Sudays only), great deal!
Hi Kristy – Ruth’s Chris is good!
Hi Noromdiam – It’s pretty good old school prime rib.
Hi Rachel – No Bull….LOL! It was a perfect medium rare for me.
Hi Jack – Yep, old school! The prices are pretty reasonable.
Hi ed – Well, I just about never get steak – unless it’s a top line steak house. I can get prime steak at Iowa Meat farms and cook it better then any restaurant, except top of the line steak houses, that use a 3 step process, sear on the stove, bring to doneness in the oven(for thick cuts), and finish in a 40,000BTU infra-red salamander. That said, it just be the two of us, if I made a prime rib roast, we’d never finish it before gout set in. I don’t think you’ll get “prime” for about $1/oz, so didn’t assume it was prime. I had been thinking about the “reheating” process – but there are three distinct characteristics that give it away:
1) A slight rainbow colored sheen, and a slight brown hue where it don’t belong.
2) The juices from the rib will also have a brownish hue. This rib had blood…….
3) The reheating process, makes the meat tougher, this was fork tender.
They did tell me that “well done” would mean cooking the prime rib – but who in their right mind would order that piece of tasteless rubber? They did ask me if I wanted Rare, Medium Rare, or Medium. Do they reheat? Maybe, but I couldn’t tell.
Hi James – I’ll make sure to drop by Fat City. Hope to hear from you more often!
Hi Rob – I only really like the prime rib at Bully’s, Fleming’s are ahead on quality. But believe it or not, I can finish off 2 of their prime rib dinners!
Meat good!
That’s an interesting point about the reheating. It takes a few hours to cook a prime rib. They must just oook it and hold it at temperature for a while. I’ve done this before, but for less than an hour.
Still the hunk of meat you had looked pretty tasty. Too bad I’m still on my diet….
kirk, my stomach just growled when i saw that beautiful shot of the prime rib. haha. i’m serious.
Kirk,
It always makes me so hungry when I read your posts! We have yet to make it to Bully’s, although we live relatively close. I’ll have to remember it for the next time I’m craving some prime rib.
Hi Elmo – Man you crack me up!!!
Hi Howie – Is that the low carb chicken feet diet? LOL!
Hey EDBM – It was a pretty good piece of prime rib!
Hi Joan – I think Bully’s is worth a try; the prices are reasonable.
That sounds like real rib roast – which is a good thing. The fact that they said that they would have to cook it more to make it well is a good sign.
The last real prime rib I had was on vacation a couple of years ago and I saw it as a special. When I enquired the waitperson apologized that all they had left was one piece that was well done. Not my favorite (I prefer anything from rare to medium), but it was actually good.
Bully’s is probably large enough and sells enough rib to have roasts going. There is one expensive place in Monterey that has one prime rib roast each night – first come first served and when they’re out they’re out – that I may try on my next visit up there. Anyway, loving the blog (obviously). Thanks again for all the work!
Hi Ed – Bully’s is just reasonable good un-prime, prime rib. Seems like most people were eating prime rib the night we went, and the place was packed to the gills.
Oh I want prime rib. The last time I had was at Christmas and I want some NOW!
Hi Mills – Just Xmas – I really hadn’t has decent prime rib in a few years!!!
Yeah, at Christmas Dad made prime rib, with a horseradish rub, and oh my goodness it was so worth it, and it just melted in your mouth….Sometimes the only way to get good prime rib is to make it yourself. π
hmmm… the steak prices are high compared to the type of dishes you showed online… I would have expected a little more Ruth Chris type of dish….
Just a thought!
What are you tasting?,
Edna
http://whatareyoutasting.blogspot.com
Hi Mills – If you have enough hungry people to finish a rib roast….
Hi Edna – I don’t think I undetstand what you’re saying – A petit Filet Ala Carte at Ruths Chris was about $23, without any other side dishes, which is the same price of the entire 22oz prime rib meal, including salad and starch – what in the world would make you think this is “prime” quality???? It was darn good though. But be realistic…
Sorry, I guess I have been getting spoiled here on the East coast. And you are right, you can’t get out of Ruth Chris for under $40 per person.
The cuts look great from Bullys, just put off by the salad, burger option and your comment about the sides. However, I like your approach of only ordering the meat and skipping the apps. Good Move!
Edna
Hi Edna – I guess I was on a mission here. I feel that I get my money’s worth here.
Hi Kirk,
I don’t often eat prime rib for reasons I won’t go into here, but it sounds great and it’s such a good bargain.
I won’t eat steaks, or prime rib, at Ruth Chris’. Too expensive.
Hi Reid – Every once in a while, I enjoy a decent prime rib. Ruths Chris, Flemings, Morton’s, et al have excellent beef, and high prices…..
Kirk,
True enough…Although you could get a small three bone roast, and invite your closes hungriest relatives or friends. ;P
Hi Mills – Friends? You think I have friends? :o)
I’ve tried Bully’s a few times and I think their prime rib is terrible. It’s too fatty and never comes out the right tempurature for me. The sides are completely bland. I’m not going to waste my money there anymore.
Hi Jack – Your right about the sides…they are pretty bland and dated. But I think the Prime Rib is worth the price….let’s see, what’s in the price range of $28.95??? Well Black Angus is like about $22-24 for a 16oz cut, at least that’s what the website says, haven’t been to one in years…who knows how much Claim Jumper costs – like $30, and talk about fatty, tough, and served at wrong temp. I do enjoy the prime rib at Flemings, Ruth’s Chris, etc….but I think Bully’ is priced right for what it is.
Bully’s EAST does have the best prime rib in San Diego County at a reasonable price. Bully’s Del Mar is TERRIBLE. I understand Bully’s Del Mar has a different owner as does Bully’s La Jolla. I don’t know anything about the one in La Jolla except that it has the same owner as Bully’s Del Mar. bully’s Del Mar prime rib was not even eatable. Even after sending it bacd for another one the second one was just as bad. HOWEVER BULLY’S EAST IS FANTASTIC AND HAS HAD THE SAME OWNER SINCE I WAS IN HIGH SCHOOL YEARS AND YEARS AGO. IT IS A MUST IF YOU WANT PRIME RIB.
Hi Kirk,
I know this is an old posting, but I couldn’t think of a more appropriate place to post this. The great thing about Bully’s East is that they are open late. But at one time the place formerly named “The Butcher Shop” on Broadway in Chula Vista use to have an open kitchen until 1 AM THU-SAT. Since the economic slow down, they have cut their hours down, changed owners, remodeled, and changed names, but the last time I went the food was still pretty good. I know you go down to Chula Vista for Tacos, and you aren’t a big steak person; but one day, I’d love to hear what you think of the place.
Hey RCLC – Is “The Butcher Shop” in CV, the same as the Kearney Mesa location….. they look like they’ve been there forever. I love steaks, but truth be told, I prefer spending my money on buying good steaks and making them myself. I even used to order from Lobel’s before it cost a mortgage payment to get a good porterhouse. I’ll try to check them out if I’m ever in hte mood!
Hi Kirk,
I believe they started under the same family, as they started under the same name, but they had to change their name from Butcher Shop to “Butcher Shop Steak House” due to some legal matters with the Kearney Mesa location, but those of us here in Chula Vista still know it by its old name.
I understand what you are saying about getting good steak and cooking it @ home; same good steak, for a much lower price. I do the same myself, but when I can afford to go out now a days and want some good steak, the place hits the spot. Plus I don’t have to drive north past the 54 π