For surf and turf in the Central Valley, you simply cannot beat Richard’s Prime Rib & Seafood. Opened on July 1st, 1969 by Richard Stockle, it remains on Belmont Avenue to this day and is now run by his grandson Ben. “I think we are the oldest restaurant in the same location and one of the top three or four oldest restaurants in town,” Ben says proudly of the Fresno establishment. This summer, Richard’s celebrated 54 years in business, and this Fresno-famous steakhouse continues to remain as relevant, and delicious, as ever.

With over five decades of service, and now in the third generation’s hands, Richard’s is the epitome of a family-run restaurant. “I’m third generation, but technically the second generation in the restaurant business, as my dad worked and lived here for a little while,” clarifies Ben. He now serves as the restaurant’s Vice President and Chief Operating Officer, while his wife Valdosta “Val” is the General Manager and bakes all of Richard’s homemade desserts. Every day, Ben still carrys on his grandfather’s tradition of treating customers like family.

Richard’s, as it’s known today, isn’t the Richard’s it set out to be. The original plans called for a beer bar and pool tables; it was going to offer some gaming on the side. When preparatory expenses became too much, its namesake “decided to scratch the original plans and turn the establishment into a restaurant.” Richard’s became a local hotspot for steaks and seafood, but back then, the restaurant only occupied what’s now the bar side, which seats 40 people. Five years later, he bought the other side of the building (formerly a bank), upping capacity to 115.

Thirty-six years after opening, Richard decided to sell the restaurant, only to regain it a few years later due to the new owners defaulting on payments. The place required extensive repair. The Stockle family fully remodeled Richard’s, making it better than when it was bought in the 1960s. In the remodeled restaurant, the bar was moved from the west side to the east side. The soft lighting and tasteful nude artwork in the building—which has no windows—gives a sultry, speakeasy vibe to Richard’s.

From the décor to the menu, Richard’s is fashioned to emulate an old-school, 70s-era San Francisco steakhouse. “There aren’t too many of us around anymore,” Ben admits of this style of dining. Every meal, since the beginning, comes with an individual shrimp cocktail appetizer. Each slice of succulent prime rib is dunked in jus before plating in a simple manner. Huge steaks and equally large lobster tails come with a signature baked potato and clarified butter. Richard’s is known for fabulous baked oysters, and their cheesecake is arguably the best in town. Moreover, its bar menu never disappoints.

Ben started bussing tables for his grandfather as a teenager. Now, his son Valentino, who just graduated high school, does the same, while his two younger kids, Richard and Audrey, fold napkins when they’re down at the restaurant. “My wife is my right hand,” Ben says of Val. Besides making all of Richard’s divine desserts inhouse, “She does everything from scheduling to coming up with the new feature drinks.” Richard’s employees are also like family—one of the waitresses has been at the restaurant for 33 years, while its Executive Chef Gonzalo Padilla started out as a dishwasher there at 16 or 17 years old and worked his way up.

Since Ben came to the helm of Richard’s 13 years ago, little has changed. “My grandfather had a hell of a well-oiled machine here,” reminisces Ben. “If it’s not broken, it doesn’t need to be fixed, and nothing here needs to be fixed.” Ben intends “to keep grandpa’s legacy alive” by following his example and always maintaining a personal touch. “I personally go by every table, like what my grandfather did, to make sure every customer is happy.” As for Richard’s future, “Hopefully it’s still here and one of my three kids will be running this place one day.” For great food, a wonderful atmosphere, and a welcoming staff, come to Richard’s Prime Rib & Seafood.

www.richardsprimerib.com | 1609 East Belmont Avenue, Fresno, CA 93701 | 559.266.4077