Sixty-four ounces of bone-in prime rib. That’s four pounds of beef on one plate, and the menu says you can’t split it.
I can’t imagine the table that orders this with a straight face. The kitchen behind it has been serving steakhouse classics since 1948.
It started as a small countryside roadhouse and grew into a Missouri dining fixture.
The giant cut isn’t the only thing that makes this spot fun. German dishes like Vienna Schnitzel share the menu with prime steaks.
Potato pancakes with applesauce sit right beside twice-baked potatoes.
I like how this place mixes old-school polish with a slightly wild sense of portion size. White tablecloths, warm lighting, and dark wood set a calm mood.
Then a four-pound roast shows up. Are you brave enough to order it?
Smaller Cuts Still Deliver Serious Prime Rib Energy
Not everyone wants to wrestle four pounds of beef. Luckily, Kreis’ gives you a ladder of options instead of one giant leap.
The King Cut is a 32-ounce bone-in prime rib. That’s still two pounds of beef, so calling it the smaller choice feels a little silly.
Then there’s the Queen Cut. It’s a 12-ounce boneless portion, and it makes a lot of sense for a normal human appetite.
You still get the same signature roast without needing a game plan.
All three cuts follow the same plan on the plate. Au jus and creamy horseradish come along, plus your choice of potato or vegetable.
The only real difference is how much courage you bring.
I believe this lineup is the smartest part of the prime rib story. First-timers can test the waters with the Queen Cut.
Big eaters can step up to the King Cut and save the Extra Cut for a legendary night.
Think of it as choosing your difficulty level. Easy, hard, or absolutely heroic.
Whichever you pick, you’re still ordering the dish this restaurant built its name around.
The Roadhouse Roots Go Back To 1948
Back in 1948, the Kreis family opened a small roadhouse in what was then countryside. Few could have guessed it would become a long-running St. Louis landmark.
The German roots never really left. You can still spot them on today’s menu, which keeps the family’s original flavor alive.
Change came in stages. Jack Kane leased and expanded the business in the 1960s and introduced the famous prime rib.
Then the Tompras family bought the restaurant in 1983.
Just a year later, a fire forced a rebuild. The family expanded the space but kept the original interior feel and focus on signature dishes.
That choice says a lot about how much they valued tradition.
Today, Renee Tompras Bogdanos and her son Nick Bogdanos run the place. They represent the second and third generation of Tompras-Bogdanos ownership in this Missouri institution.
Family-run restaurants that last this long are rare. Staying power like that usually comes from doing the same important things well, night after night.
It’s worth knowing the history before you sit down, because it makes that first bite feel a bit more meaningful.
Four Pounds Of Beef And A Rule Against Sharing
Kreis’ Steakhouse & Bar calls it the Prime Rib Of Beef Extra Cut. It weighs 64 ounces, keeps its bone, and lands as the boldest order in the building.
Here’s the funny part. The menu clearly says splitting this cut is not permitted.
So the Extra Cut is a solo mission. Nobody at the table gets to swoop in and help when things get tough.
That rule turns dinner into a quiet personal challenge, and I respect the confidence behind it.
The plate doesn’t arrive naked, either. Every prime rib comes with au jus and creamy horseradish.
You also pick a potato or a vegetable, which feels almost generous given the beef already in front of you.
Prime rib is the restaurant’s signature, and it has been for decades. The big cut first appeared after Jack Kane leased and improved the business in the 1960s.
That means this monster roast has a real backstory, not just a gimmick.
My advice is simple. Order it only if you truly want it, because leftovers might become tomorrow’s lunch and dinner.
Plan accordingly and wear something with a little stretch.
Schnitzel Sneaks Onto A Steakhouse Menu
Steak gets the spotlight here, but a German accent runs through the menu. Vienna Schnitzel and Schnitzel A La Holstein both hold a spot beside the prime cuts.
That’s a nod to the Kreis family’s German beginnings. It also gives you a delicious excuse to skip red meat for one night.
The schnitzel options aren’t the only reminders of the past. German Potato Pancakes with applesauce show up among the sides.
They pair nicely with a steak or a schnitzel, depending on your mood.
I like how these dishes keep the restaurant from feeling like every other steakhouse. Plenty of places serve a strip steak.
Far fewer can tie a menu item back to a 1948 roadhouse with German roots.
Here’s a practical tip. If someone in your group isn’t a big beef fan, point them toward the schnitzel section.
They’ll still get a meal with history and personality.
And yes, you can absolutely order potato pancakes with your prime rib. Nobody needs to know you mixed two traditions on one plate.
Honestly, that combo sounds like a pretty great idea.
Seafood Fans Won’t Feel Left Out
Lobster tail, shrimp, scallops, and Atlantic salmon all share one plate on the Seafood Platter. It’s a tempting option for anyone who wants variety in a single order.
Fresh seafood gets real attention on this menu. That makes the restaurant a smart pick for groups where not everyone craves beef.
Ahi Tuna offers a lighter direction. Alaskan Crab Legs bring a more hands-on, crack-and-dig kind of dinner.
Both give seafood lovers serious choices instead of one lonely fish dish.
Mixing land and sea is another fun path. A lobster tail next to a filet makes a classic steakhouse pairing.
It feels fancy without needing much explanation.
I believe this section quietly solves a common problem. Families and friend groups rarely agree on dinner.
Having strong seafood next to big steaks keeps everyone happy and saves a long debate in the car.
One helpful idea is to ask your server what seafood looks best that evening. The staff knows the menu well and can steer you smartly.
After that, all you need is a little extra napkin space for those crab legs.
Potatoes Get Their Own Fan Club Here
Lyonnaise Potatoes arrive sauteed with sliced onions. It’s a simple combo that just makes sense next to a thick slab of beef.
Then comes the Special Double Baked Potato. Hearty is the right word, and it might compete with your entree for attention.
You already met the German Potato Pancakes with applesauce. They add a sweet and savory twist that most steakhouses don’t offer.
That gives you three very different potato routes to choose from.
Vegetables matter here too. Fresh asparagus, green beans almondine, and broccoli give you lighter ways to balance a heavy meal.
Ordering one of these next to the Extra Cut seems wise, if only for appearances.
Sides at this restaurant work as backup singers, not soloists. They support the main dish without stealing the show.
Many are sized for sharing, which makes ordering a few for the table a smart move.
So here’s a plan. Get one potato, or a green vegetable, and pass them around.
Everyone tastes more, and nobody suffers potato regret when they spot someone else’s plate looking better.
Dress Up A Little For This Old-School Dining Room
White tablecloths, warm lighting, and dark wood accents set the mood inside. The space feels calm and classic rather than loud or flashy.
That style makes the restaurant a natural fit for big moments. Anniversaries, birthdays, and business dinners all feel right at home here.
There’s a business casual dress code to keep things polished. The restaurant asks guests to skip athletic wear, sweatpants, and hats inside.
So leave the gym clothes in the car, even if four pounds of beef sounds like a workout.
Meals here are meant to move at a relaxed pace. Conversation gets room to breathe between courses.
Rushing through dinner would almost miss the point.
The staff aims for professional, attentive service without pushing too hard. Servers know the menu and can suggest steaks, seafood, or German dishes based on what you like.
I like how the whole setup feels like a step back to classic dining. It’s comfortable, a little fancy, and still welcoming.
Throw on a nice shirt, take your time, and let the evening unfold at its own easy speed.
Sunday Prime Rib And Private Parties Make Planning Easy
Sundays bring a special three-course dinner built around the 12-ounce Queen Cut Prime Rib. It’s a tasty way to try the signature dish without going all in on size.
You’ll find Kreis’ Steakhouse & Bar at 535 South Lindbergh Boulevard in St. Louis, Missouri. It serves dinner every evening of the week.
Monday through Thursday, doors open from 5 to 9:30 PM. Friday and Saturday run from 5 to 10 PM.
Sunday starts a bit earlier, from 4 to 9 PM.
Reservations are a good idea, especially on weekends. Popular spots fill up, and nobody wants a prime rib craving left hanging.
Planning something bigger? The restaurant offers private event space for up to 75 guests.
Rehearsal dinners, holiday parties, business meetings, and anniversary celebrations all fit the bill.
Customized menus are available for those gatherings. That means your group can enjoy the same classic setting with food chosen just for the occasion.
So mark your calendar and pick your cut. This Missouri favorite has been feeding big appetites since 1948, and it shows no sign of shrinking its portions.
