Alexander’s Steakhouse – SOMA, San Francisco

Alexander’s Steakhouse

448 Brannan Street
alexanderssteakhouse.com

A few years ago, one random Saturday afternoon during a stroll through SOMA we walked past Alexander’s Steakhouse.  A quick scan of the posted menu, loaded with various cuts of steak, was all I needed to add the place to the ever-growing restaurant list – all we needed was the excuse to go.  Thank you, birthday.

Alexander’s Steakhouse has a menu that gives any beef lover the meat sweats, just looking at it.  Not only do they have some of the standard American cuts (filet, ribeye, t-bone), they also have a selection of 10 different wagyu options…the real wagyu, not your “Kobe beef sliders.”  The abundance of wagyu is representative of an overall Japanese influence that appears throughout the menu.  Beef and Japan, a combination made in heaven.

For this meal we went with the “chef’s table” experience; a customized course menu built around a stated budget and some general guidelines of likes/dislikes.  The seating is for one party, up to six people, and overlooks the kitchen.

We were welcomed with a little glass of sparkling to start the evening off, then presented with the menu.

Alexanders_03_Sparkling

Alexanders_02_Menu

 

Cocktail – Hapa

Nikka pure malt whiskey, Buffalo Trace bourbon, benedictine, tamarind, lemon, Scrappy’s firewater bitters

Alexanders_06_HapaThis cocktail was brilliant.  A subtle booze flavor that hits the tongue with spice that fades into mint. I would absolutely return to the bar here, just to have a drink or two.  The $35 Old Fashioned is on my list of things to try, when I feel the need for excess.

Hamachi

yuzu, serrano, soy, cilantro

Alexanders_05_Hamachi

 

A delicate shooter, both crispy and creamy with a smooth avocado finish. A good start.

Uni

cauliflower, ossetra caviar, gold

Alexanders_07_UniThis was ridiculously impossible to eat slow enough to enjoy. The uni and cauliflower was rich and buttery; the caviar added a salty touch.

Hokkaido Scallop

english pea, lemon, wasabi

Alexanders_08_ScallopThe scallops were soft and sweet and the wasabi kicked in with a delayed zing. Blended into the purée was some nori, which was a noticeable touch.

Coal Grilled Miyazaki A5-12

fermented chipotle, sansho

Alexanders_09_Miyazaki

 

This bite sized beauty was cooked in an oak over over bincho coals, at a very hot temperature without adding any smoke.  Only one side was cooked, leaving the other semi-raw.  The grilled side was wrapped around a little daikon. The beef melted while the daikon greets with a crispy crunch.

Trout

roasted sunchoke, smoked corn crème fraîche

Alexanders_10_TroutThe fish was light and flakey, not overly cooked while the skin was grilled crispy. There was a hint of jalapeño in the aromatic sauce.

Hokkaido Gyu

twelve salts

Alexanders_11b_Hokkaido_Uncut

Alexanders_11c_Hokkaido_Cut

 

The “main” course, if there was one.  This all-star cut of meat, from a “cold weather cow that is always eating,” packed more flavor inside than any other meat I have ever tasted.  Rich and layered in fat, the small looking portion was actually more than enough.  Cut into small bites and eaten either plain or topped with one of the twelve different salts (pictured below), this course was a smile from start to finish.

Alexanders_11a_Hokkaido_Salts

The salts were brought in from all over; including Peru, Cyprus, France, and India.  Each added a very different flavor profile to the meat.

Alexanders_12_Bread

 

Bread was also served, the butter was stuffed inside of a bone.

Roasted Chanterelles

pine nuts, raspberry thyme

Alexanders_13a_Chanterelles

Alexanders_13b_Chanterelles

 

The nutty, earthy mushrooms were the first of the season and sat in an almond milk base. The ultra-thin glass the course was served in was practically transparent and allowed for a different viewing perspective you don’t always get with food.

Foie Gras

koshihikari rice, rapini, egg

Alexanders_14_FoieThis could be described as the most exquisite donburi every made.  The rice base, even eaten alone, was a  spectacular floral grain.  The foie gras was a delicate, melty flavor bomb.

Bonito

shitake, kombu, wakame, chicken

Alexanders_15a_Bonito

Alexanders_15b_Bonito

 

Watching the soup course prepare itself at the table was an experience.  The liquid at the bottom boils and rises to the top where the it infuses with the ingredients at the top.  The mixture is then filtered back down to create a concentrated broth.

Vermillion River Blue

cherry, honeycomb, pine nut

Alexanders_16_Cheese

While labeled as a blue cheese, there was not an overpowering sense of the “moldy” taste.  In fact, we liked this one so much we ordered a second serving. The Rainier Cherries were appreciated, something I miss from my Seattle days.

Key Lime Pie

Alexanders_17_KeyLimePie

 

The ice cream drizzle was done table side and the result tasted like a soufflé in a cup. Hidden in the back was a syrupy caramel macaroon.

Cotton Candy

Alexanders_18_CottonCandy

No visit to Alexander’s Steakhouse is complete without their cotton candy.

Cool Down

Alexanders_20_CoolDown

 

The meal closed with a little palate cool down.

Alexander’s Steakhouse lived up to my expectations, but in a different way.  I went in thinking the meal would be a parade of beef courses but was pleasantly surprised by the mix.  I would absolutely return, likely with the in-laws, and order off the regular menu.  And of course I will be dropping by for some cocktails.

 

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *