Alexander Steakhouse Alexanders Steakhouse Derek Biazo THIS RESTAURANT HAS CHANGED LOCATIONS Alexander's Steakhouse

THIS RESTAURANT HAS CHANGED LOCATIONS Alexander's Steakhouse Awards

Asian aesthetic and premium steakhouse merge, complemented by an extensive wine list.
Openings: Lunch Tues.-Fri., Dinner nightly

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THIS RESTAURANT HAS CHANGED LOCATIONS Alexander's Steakhouse, Cupertino, CA


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.