SF steakhouses 2011
- Robert Lauriston Oct 11, 2011 09:08 AM
Lots of new places, lots of old ones that closed, should probably start from scratch.
dry-aged: Alfred's, Boboquivari's, Epic Roasthouse, Harris'
menus specify dry-aged for certain steaks: 5A5 Steak Lounge, Alexander's Steakhouse, Bourbon Steak, Lark Creek Steak
to be determined: Izzy's (menus just say "aged")
wet-aged (all branches of out-of-town chains): Bob's, Morton's, Ruth's Chris
2100 Van Ness Avenue, San Francisco, CA 94109
369 The Embarcadero, San Francisco, CA 94105
Lark Creek Steak
845 Market St, San Francisco, CA 94103
1450 Lombard St., San Francisco, CA 94123
5A5 Steak Lounge
244 Jackson Street, San Francisco, CA 94111
448 Brannan St, San Francisco, CA
I think the advantage of a steakhouse is that they can sell enough beef to dry-age their own. At most of the places with dry-aged meat, steak is just a fraction of the menu.
Bob's, Morton's, and Ruth's Chris seem like total anachronisms to me. I presume most of their business comes from tourists who don't know any better.
My (limited) wisdom on this remains unchanged. I don't generally go to steakhouses, but if I do go, Harris' is the spot for me.
Adding a link. Jonathan Kauffman reviewed it quite positively this week in SF Weekly. The beef is not dry-aged. The prices are relatively low.
Is there really any such thing as wet aging? I don't think sitting in a walking in a cryovac bag does anything to improve beef.
Leatherneck Steakhouse & Lounge
609 Sutter St, San Francisco, CA 94102
I like Alfreds.
Mortons is a chain but they have the advantage of having the bar open early if you happen to get in early.
At the Harris you can not get in the door till 5 or 5:30, but they have an excellent steak.