Marina, San Francisco · restaurant
Dark wood booths, regulars who already know what they're ordering, and a door that's never taken a reservation signal the kind of Cow Hollow institution that's been here since 1980. The prime rib — boneless Angus with creamed spinach and caramelized shallot au jus — is the reason most people are here; the Lobster Ravioli in brandy tarragon cream and the Chicken Marsala quietly hold their own.