Alexander’s Steakhouse Tasting Menu
It’s been years since we’ve known Alexandre’s Steakhouseso it was great to be able to taste their latest and greatest in their San Francisco location along Brannon Street now that they are back in full swing after the pandemic shutdowns.
THELocated in the SOMA neighborhood a few blocks from Oracle Park, the restaurant is a nice mix of American steakhouse vibe and style with hints of Japanese influences on the menu. They are apparently renowned for offering one of the largest varieties of domestic and imported Wagyu steak from the United States, one of our longtime favorites. Fortunately, this was part of their tasting menu which we chose to try during our restaurant review in mid-October.
There is an open kitchen which we love, so you can see the chefs in action. They also have a trendy dimly lit bar which is perfect for millennials who might not want a big steak meal but just want to come over for appetizers and cocktails. The ambience is quite chic for drinks, dinner or both.
Their wine, cocktail, beer and spirits list is quite extensive, so no matter what you’re in the mood for, Alexander’s has you covered. Note that there is also a sommelier on site and while we didn’t ask for wine advice on this particular occasion, it’s good to know you have access to one.
While you can order off the menu, doing one of their tasting menus is a great way to experience a wider range of their offerings. We enjoyed the six course tasting, but they also have a chef’s Hitachi menu that we would love to experience someday, especially given our love for all things Japanese.
We then moved on to the first official class which is their Hon Hamachi Trio. Not only is it exquisitely presented, but every flavor appears, from a blend of radish, cilantro, avocado, yuzu soy and servano pepper in the Hon Himachi hamachi tartare shot. (my favorite), which combined cucumber, ginger, lime and red peppers. Don’t forget a touch of white sturgeon caviar to start.
The presentation greeted us – how can you say no to such a divine trio? The Meyer lemon gave it a kick as well, as did the grated radish.
Next on the menu was their Apple Velouté, which is made from Mutsu apples, chestnuts and celeriac. Combine this divine mix with roasted sweet potatoes and Brussels sprouts and you have a winner.
Looking back, we should have associated the third course – the Loup De Mer – with the Chenin Blanc de la Vallée de Santa Ynez (2019) because it would have gone perfectly with the dish. It’s a mix of Mediterranean seabass, grilled matsutake and eggplant puree.
Then we moved on to the fourth course, which Alexander is so famous for: Wagyu beef. As a smaller version of what you can order separately from the menu, their Wagyu Tataki is a succulent starter for the huge Ribeye to follow. The tataki is adorned with ginger oroshi, sudachi and tenkasu and they recommend Nebbiolo, Francesco Rinaldi, Barbaresco (2015) as a food and wine pairing.
If you’re a Wagyu lover, you’ll be happy to know that they have both Australian and Japanese Wagyu on the menu. In the tataki served above, it was their Ibaraki Hitachi Japan A5. They also have other offerings from Japan that include the Honshu region, as well as those that have been privately grown, olive-fed beef from Shodoshima Island and the famous Emperor’s beef just to name. only a few. It’s the six ounce Australian Westholme grass red beef they offer and all of the Wagyu is hand cut to order.
Finally, the Premium Prime Ribeye, which we have associated with a Cab. Besides, wine lovers will be delighted to know that they offer a wide range of new and old world wine selections. For example, whether it’s a Cab from Meyer Family Cellars (Oakville), a Sangiovese Villa le Prater Brunello di Montalcino, a Zinfandel Rafanelli from Dry Creek Valley or an epic Opus One (also in Oakville), you won’t be disappointed. The most recent global offerings include Cabs from Livermore Valley, Kistler Chardonnay (one of our favorites) and Jordan which we drink regularly. There is also old Bordeaux on the left bank and Châteauneuf-du-Pape also (offers 2000, 2003 and 2005). After all, steak lovers should know that there are plenty of bold big reds to pair with their order.
The Ribeye included chanterelles, yellow wine and was topped with a hollandaise sauce.
For dessert, you can’t go wrong with their poached pears in almond milk and candied almonds. They call this beautiful creation: Panna Cotta with almond milk. The orange zest gave it a memorable pop and was perfect with our cappuccinos. That said, if you like sweet dessert pairings, go for their Sauternes (Château Guirad from 2005). Yum!
They added a plate of chocolate candies to end the evening which was a nice surprise. The plate included flavors like the pumpkin flavored nougat with hazelnuts (perfect for the fall season), Green apple and cinnamon fruit paste and coffee meringue.
Meet the cooks
So who are the artists behind the vision and in the kitchen? Chef partner Claude Le Tohic is a ONE65 conceptual visionary who brings extensive Michelin Star experience to the San Francisco dining scene. Among other accolades, he was awarded the James Beard Foundation (Best Chefs in America 2010).
Executive chef Eric Superior has worked with all cuisines and techniques and has worked at various Michelin rated restaurants including Joel Robuchon Restaurant at MGM Grand Las Vegas and Aureole in New York. Also executive chef at Alexanders, Richard Archuleta in addition to professional training, he also had influential mentors like his grandmother, the owner of the bakery who hired him in high school and Le Tohic from One65. Richard is a certified level one sommelier and has worked his way up through several Michelin rated Restaurants.
Alexander Steak House also Restaurants in Cupertino and Pasadena also. Two thumbs up! We loved the tasting experience, the ambiance and the service, which was exceptional. We will happily come back and maybe revisit their Hitachi menu which starts with a Wagyu Shot by the way – oh so delicious!
448 Brannan Street
San Francisco California 94107
Note: we were hosted by the restaurant but all opinions expressed are entirely ours.