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Alexander's Steakhouse Opening Monday, 9/13 in San Francisco

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The latest word is Alexander's Steakhouse will open on Monday, 9/13, subject to the usual caveats. Staff started practice plating and mock service yesterday, as shown in this youtube video.

"This video was shot on our first day where the cooks are trying to get the food down. Still, missing items, too big, too small, too dry, not fresh enough, timing is off, not seasoned, etc... As Chefs, it is our job to correct and give feedback to bring the food to our standards. It is the toughest part."
http://www.youtube.com/watch?v=mDIze4...

Eric Entrikin, MS, will be running the drinks and wine program, assisted by Johnny Slamon who was most recently sommelier at the Fifth Floor. Look for Certified Angus Beef Prime on the menu. Less than 1.5% of all beef makes this grade,

http://www.chow.com/restaurants/91773...

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  1. I've been tracking the twitterfeed to follow the construction and staff preparation toward opening.
    http://twitter.com/alexanderssf

    What really got my attention was the tray of cannele in the pre-opening photo album.
    http://www.facebook.com/album.php?aid...

    Typing in the wee hours of the morning, I omitted the million-dollar question from my post.

    Q: Any plans to serve ramen?

    A: "Not yet".

    Earlier today Inside Scoop published the opening menu. Looking at page 4 which lists the steaks/roasts and Wagyu from Australia and the US (but none from Japan), I emailed Chef Stout with a couple questions about the beef program and wanted to share his answers.

    Q: Will there be grassfed options?

    A: " . . . there is a place in Alexander's for grass fed . . . however inconsistent product leaves my guests with inconsistent pleasures. Occasionally I will offer grass fed as a feature or verbal for those people wanting to make up their own mind."

    Q: Will you serve A5 Wagyu, the highest grade from Japan?

    A: "Kagoshima A5 rib cap, I will have. I actually have 1 piece A5 NY strip loin I saved just for the opening. We will sell in the $250 range as truly this may be the last chance to taste Japanese Beef in the U.S. for years? Maybe months... Nobody knows."

    Sounds like that might be the most expensive dish in San Francisco.

    Alexander’s Steakhouse: Due Monday in the old Bacar
    Wednesday, September 8, 2010 at 9:58 AM
    http://insidescoopsf.sfgate.com/paolo...

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    Alexander’s Steakhouse
    448 Brannan St, San Francisco, CA

    3 Replies
    1. re: Melanie Wong

      Decided to dine on some good beef for the Autumn Moon Festival... so here goes..
      --
      Decor, Vibe – They retain Bacar’s three level layout. Large multi-floor wine wall on one side. A modern clean looking bar area to the other side. Comfy Leather chairs, booth seating on the first floor, gray carpeting, exposed brick, counter seating by the kitchen, black suited waiters, private areas upstairs, classic jazz, and spacious seating on the second floor.

      Alexander’s is expensive, with the cheapest steak costing $37. The menu is quite a bit different and in some ways limited compared to the Cupertino location. Several classics from Cupertino are missing. No truffle fries, mac and cheese, or popcorn crab! An expensive $155 five course tasting menu available. Japanese and American influences are clearly visible. Limited selections for vegetarians.

      We opt for the expensive Waygu selections as we are satisfied with our expensive A5 grade beef exploration at 5A5 Steakhouse earlier in the year.

      Picks:
      Amuse Bouche of scallop cerviche with crispy lotus root was an excellent thinly sliced, bite-size starter with lots of vinegary, citrus flavor.

      Hamachi Shots ($4 each) grade 5 hamachi, red chili, frizzled ginger, avocado, truffled ponzu is also a signature dish. Designed for one quick gulp. Very fresh fish, refreshing, balanced out with the included avocado. Cheaper when you buy 6. New ordered one just to refresh our memory.

      Mochiko Karaage ($12) was like a tempura vegetables on top of tempura’d tender chicken. A very light batter and some excellent dipping sauce. There was an immense amount of chicken under the fried lotus root, carrots, green peppers.

      Intermezzo of strawberry sorbet with apricot compote, and kaiwari had strong sweet flavor, enough of a jolt, to prepare us for beef.

      Grilled Filet mignon ($44) 10 ounce, USDA prime, dried green olives, black olive hollandaise was a good size cut of super tender meat cooked just right. The high-quality nature of this beast make the sauce unnecessary.

      Dry aged bone-in ribeye steak ($46) 14 ounce, smoky blue cheese fondue, blue cheese powder, was cooked to a perfect medium rare. Huge, juicy, and excellent. You could taste the high quality dry aged meat. This steak was a bit on the salty side when combined with the blue cheese sauce, so if you are not a salt fan, tell him to go easy.

      Slow roasted Prime rib ($42) 20 ounce cut, natural jus poured tableside, creamed horseradish trio (stellar garlic!, wasabi, traditional) was also excellent. A huge cut of tender meat roasted to a perfect medium rare. The au jus was just stellar, we had to ask for more. Their excellent homemade horseradish accented the beef perfectly. The premium was only five dollars over the smaller 14 ounce cut. Go big and bring it home for tomorrow’s sandwich. This top notch beast was roasted in their special oak and Korean binchotan fired oven.

      Crushed marble Potatoes ($9) lemon, olive oil & oregano were excellent. Crispy, nice sized chunks and not as fatty as a huge baked potatoe.

      Creamed spinach ($8) eggplant chips, Crisp pancetta, garlic was everything a classic creamed spinach is expected to be. Creamy, slightly decadent, and slightly modernized.

      Petit fours consisted of a very nice peanut ganache, over frozen chai mochi, and good madeleine on top of the fruit jelly. They unselfishly brought one platter for each person.

      Complimentary cotton candy rounded out the evening on a fun note.

      OK:
      Bread came with butter and fleur de sel but proved to be pretty average. This place deserves some artisan quality freshly baked bread.

      Mojito ($8) was on the weaker side with hidden alcoholic content.

      Stout Caesar salad ($11) 62.5° egg, little gem lettuce, Romaine, traditional flavors looked Great with the perfectly cooked jiggly egg on top that proved to be just a typical Caesar. They forgot to give more care to the dressing and lettuce below, making this more comfort food than fine dining.

      Pans:
      None

      Alexander’s Steakhouse had excellent service. We have not had service this competent and friendly in a long time. This reminded us of service that Guy Savoy in Paris. No water worries, thoughtful anticipation of our desires, and napkin folding when you are away.

      The prices at Alexander’s are expensive, making this a special occasion place. Do not come here trying to skimp, save up instead. We have no problem recommending it as the entire experience was excellent. You may end up with a meat coma. It is one of the best steakhouses in the San Francisco along side places like Harris’ and House of Prime Rib. What is interesting is that they also have modern dishes and non meat dishes. We came early on, so food quality should improve further.

      Extensive 32 page wine list with high markup, Glasses from $6, $35 corkage. They even have the $75 Platinum Daisy cocktail to help celebrate that IPO.
      2.5% healthy SF surcharge.
      --
      More pictures and text..
      http://www.foodnut.com/622/alexanders...

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      House of Prime Rib
      1906 Van Ness Ave., San Francisco, CA 94109

      Amuse Bouche
      San Francisco, CA, San Francisco, CA

      Alexander’s Steakhouse
      448 Brannan St, San Francisco, CA

       
       
      1. re: Foodnut8

        nice report. I've been waiting to hear if the quality continued to the new location.

        1. re: Foodnut8

          Thank you for a very detailed report! Here's the post by "nocharge",
          http://chowhound.chow.com/topics/7340...
          Pretty impressive that two very experienced 'hounds seem to point to the price level as the only real complaint this early in the game.

          I think I can afford the burger. :)

      2. The original comment has been removed