Tucked inside Downtown Summerlin, Frankie’s Uptown isn’t shouting about its prime rib—it’s letting regulars do the talking. Word of mouth has turned this neighborhood bar into a stealth supper house for meat lovers who appreciate slow-roasted patience and confident seasoning.
With a 4.6-star reputation and a crew that treats you like they’ve known you for years, the secret feels too good to keep. Here’s why the prime rib crowd keeps coming back for seconds—and bringing friends.
The Cut That Started Whispers
Rich marbling meets a patient roast, yielding a slice that barely needs a steak knife. You get that peppery, herb-laced crust, then the rosy center releases juices into a glossy au jus. Creamy horseradish adds just enough heat to wake every bite. Regulars swear by the balance: bold, not brash.
Portions lean generous, and at the $20–30 range, it feels like a small Vegas victory. Ask your server for the preferred temp; they’ll guide you right. Arrive hungry, leave content, and plan your next visit before the check hits.
How They Keep It Tender
No shortcuts—just time, temperature, and a steady hand. The roast gets seasoned with restraint, letting beef speak louder than the spice rack. Slow heat builds that signature bark while keeping the interior velvet-soft. Carving happens only when your plate is called, preserving temperature and texture.
The au jus is clarified and clean, boosting savor without salt bomb theatrics. Staff will nudge you toward medium-rare for peak juiciness. If you like end cuts, say so early; those char-kissed edges vanish fast on busy nights.
Pairings From the Neighborhood Bar
Smart pairings elevate a plate that already stands on its own. Whiskey lovers lean toward a rye with bite to cut the richness, while a Guinness adds roasted softness that mirrors the crust. Prefer something brighter? The lavender mimosa brings floral lift without stepping on the beef.
Servers know the list and will steer you to a glass that complements, not competes. Ask for a small pour before committing. The goal is harmony: sip, slice, repeat.
Service With Pittsburgh Heart
Hospitality drives the experience as much as the roast. Staff keep an eye on pacing so your plate arrives warm and the au jus stays glossy. Regulars mention names—Jamie pops up a lot—because the team remembers preferences.
Celebrations don’t need balloons; a well-timed check-in feels like VIP treatment. If a Steelers game is on, expect camaraderie without sacrificing attentiveness. Ask about seating where you can hear your table talk; they’ll accommodate when possible. Good manners, quick fixes, and no fuss.
What to Order With It
Balance heavy with bright and crisp. Those no-breading jalapeño poppers deliver smoky heat without grease, a clever foil to rich beef. Fries stay crunchy dipped in jus, but a simple side salad with vinaigrette resets your palate between bites.
If you want extra heft, add a shareable like wings for the table and keep your own plate focused. Avoid sweet sauces; they crowd the beef. Two diners? Split sides and leave more room for prime rib.
Timing Your Visit
The kitchen opens most days at 11:30 AM and runs late, but prime rib popularity peaks around dinner. Call ahead if there’s a big game; volume rises and seating shifts to screens. Prefer conversation and a steady pace? Early evening slots are your friend.
Mondays are closed, so plan Tuesday through Sunday. Patio seats offer a calmer vibe when weather cooperates. Mention your roast preference when seated; it helps the pass prioritize your cut.
Price, Portions, and Value
In a neighborhood where tabs climb quickly, this plate lands in the $20–30 pocket and feels fair. The portion is legit—often enough for a late-night snack if you pace yourself. Quality is where the value lives: careful roasting, clean jus, and attentive service.
If you split sides, you can keep costs in check without trimming enjoyment. Ask about any specials; some nights sneak in add-ons. The check reads smart, not skimpy.
Pro Tips From Regulars
Request medium-rare unless you’re chasing an end cut’s bark. Keep horseradish on the side and build heat gradually to avoid masking the beef. If a game is scheduled, book ahead and ask for a quieter zone; halftime commercials get loud.
Try a rye or Guinness pairing before committing to a full pour. Share sides, save room for the last jus-soaked bite, and box the rest. Consistency is the draw—treat it like your neighborhood supper ritual.