But even HOPR veterans leave money on the table — figuratively speaking — by not knowing the unwritten menu. So consider this your cheat sheet.

The Cut: Order the King Henry, seared. It's the only cut that gets you the option of a second slice, a bone to gnaw on, and that glorious sear. As one local put it: "King Henry Seared. Beet Horseradish. Tabasco Horseradish. Fully loaded mashed potatoes. Ask for the cornbread early. Sautéed spinach. You're welcome."

That's not a dinner order — that's a thesis statement.

The Secret Sides: Creamed corn isn't on the menu, but it exists. Ask for the "half and half" to get both creamed corn and creamed spinach — it's only $2 more and you get full portions of each. If you go the mashed potato route, ask for the baked potato fixings on the side: chives, sour cream, bacon bits. Loaded mashed potatoes aren't listed anywhere, but they'll do it, and it changes everything.

The Drinks: One SF resident swears the real magic isn't even the meat — "it happens when they bring out the martini shaker." The lemon drop also has a devoted following.

The Reservation Hack: Book any available time, even 9:30 PM. Then check OpenTable daily for earlier cancellations. HOPR charges $50 per person for no-shows, which means people actually cancel — opening up prime-time slots for the persistent.

Pro tip: Grab their house seasoning salt. People literally keep jars at home for steaks and salads. And snag a box of matches on your way out, because you just had the most unapologetically old-school dinner in San Francisco and you should have a souvenir.

In an era of overcomplicated everything, HOPR is a reminder that simplicity — executed flawlessly — is the ultimate luxury. No government subsidy required.