Tee-Off server Lisa Bellefeuille with a Par Cut Prime Rib.
Paul Wellman

Where: 3627 State Street, 687-1616, teeoffsb.com.

What: A favorite for hearty meat entrees and hefty cocktails.

How Much: Entrées $17.95-$39.95, club menu $9.95-$18.95.

The Dish: A fluorescent-lit martini glass adorns the Tee-Off’s neon signage, which makes it a tough spot to miss on upper State Street. This old-school neighborhood steakhouse and bar makes people feel as if they’ve stepped into a time warp with its retro ambience and traditional steak/prime rib-focused menu. USDA Prime meats make up a large chunk of the dining options, ranging from filet mignon to crusted sirloin. The USDA Prime Filet Oscar plates tender filet medallions topped with king crab, asparagus, and a rich béarnaise sauce. Prime rib is the house specialty—slow-roasted and served au jus with a creamed spicy horseradish in single- and double-bone cuts. Seafood options include scallops, scampi, and king crab legs, while the club menu has the Tee-Off Burger and fish ’n’ chips. The Big Bertha is a house favorite, a filling bone-in rib eye, as are the strong cocktails that this establishment has become known and loved for over the years.


Please note this login is to submit events or press releases. Use this page here to login for your Independent subscription

Not a member? Sign up here.