Alexander’s Steakhouse is an upscale American steakhouse with an Asian influence. Entering their Cupertino restaurant my eyes were immediately drawn to a grand glass case of Japanese imported Kobe beef of the highest grade. On their menu one can find the finest and most luxurious products available, and with that in mind it’s the perfect spot to celebrate a special occasion!
After checking in with the maître d’, my boyfriend and I were escorted to our table and found a lovely bouquet of flowers waiting for us by candlelight. Each of us ordered a cocktail – an Ultima Palabra for me and a Manhattan for him. After a couple of sips in, our server brought out amuse-bouche gruyère cheese puffs to whet our appetites.
A complimentary bread basket followed and it was filled with soft and buttery flaky furikake croissants, French bread, and crackers. With so many wonderful options in their menu it was hard to select what to order. My boyfriend and I each settled for the six-course Chef’s Tasting Menu so we could experience a variety of dishes.
We started out with Alexander’s signature Hamachi Shots with truffled ponzu, fresno chili, avocado, ginger, and wasabi greens. The flavors were incredible and the presentation was picture perfect!
Their Steak Tartare was delightful as well and featured black truffle, a quail egg, and puff tendons.
The Spanish Octopus was cooked to perfection and had wonderful flavors and textures – crispy rice, A5 Wagyu andouille, and a red miso glaze.
My eyes almost became bigger than my stomach when our mains came out: Tajima F1 Wagyu, prime split-bone ribeye, and king crab legs.
The Tajima F1 Wagyu sat atop of a thin bed of fingerling potatoes that tasted like fancy smashed tots. The Wagyu was perfectly cooked and cut like butter. It was accompanied by a tray of salts (Himalayan pink salt, volcano salt, and truffle salt).
The Prime Split-Bone Ribeye of Greater Omaha was juicy and tender. It was topped with lemon chive butter, scallions, and brandy mustard.
We also indulged in king crab legs and its meat was succulent and mildly sweet. The prime steaks and large king crab legs made for a fancy surf and turf!
The following was served on the side: Steamed asparagus with crab and béarnaise. Also, truffle fries with white truffle oil and parmesan.
At the end of our meal we settled our sweet tooth with the Solstice featuring mascarpone mousse, guava gel, yuzu cream, kumquats, and orange sorbet. It was delicious and I appreciated its lightness after a heavy meal.
The Rise N Shine is another dessert that’s not to be missed – it’s a chocolate soufflé with toasted marshmallow and vanilla anglaise.
Overall, it was a delicious meal and the service was very attentive, knowledgeable and informative on all the dishes they brought out.
Alexander’s Steakhouse has many great events coming up and they are not to be missed!
Prime Rib Family Feast – Saturday, April 16th
Sunday Brunch – April 17th
Far Niente Estate Wine Dinner – April 7
If you’re not familiar with Alexander’s Steakhouse Group they own and operate four world class restaurants and a European style patisserie in prime locations throughout the San Francisco Bay Area and Southern California. Also, they have a steakhouse in Taipei, Taiwan.