THIS RESTAURANT HAS CHANGED LOCATIONS Alexander's Steakhouse

THIS RESTAURANT HAS CHANGED LOCATIONS Alexander's Steakhouse Restaurant Review:

Now under executive chef Jared Montarbo, Alexander's merges luxe steakhouse fare with Asian sensibilities and delivers on both. An eight-course omakase presents a menu laced with seasonal specialties and plenty of Asian and seafood-inspired dishes: uni panna cotta topped with osetra caviar balances creamy umami texture with the delicate pop of caviar eggs; it is a modern note of the sea that can convert even those opposed to uni. Big-eye tuna tartare and seared scallops are each skillfully executed. Duck breast, carved tableside, adds a bit of theater. And, of course, there is the rich protein of one of Alexander’s steaks, which range from house dry-aged Prime to true Japanese Wagyu as well as Tajima, an Australian Wagyu cross-breed, and Lone Mountain domestic Wagyu. Steak is easily more than a meal on its own --- the massive bone-in rib-eye sports a ten-inch bone. The wine list is substantial and varied in both by-the-bottle and by-the-glass selections. Some older Bordeaux even represent relative bargains compared to recent releases. Desserts are small portioned, with a preference for intense flavor over steakhouse sizing, and every meal ends with one of 12 flavors of house-made cotton candy. Additional locations in San Francisco, Pasadena and Taipei.