Alexander's Steakhouse Menu

Alexander's Steakhouse Restaurant Review:

Alexander's steaks include in-house dry-aged domestic and Australian Wagyu, as well as true Wagyu from several Japanese prefectures. The San Francisco location (there’s another in Cupertino) has evolved to deliver much more than even Japanese Wagyu's hedonistic thrill. Dishes mixing straightforward luxury, modern science, Japanese touches and a respect for the local and seasonal are the hallmark. Together with professional service, the experience is a gastronomic temporal ride. A caviar parfait incorporates Black Sea osetra with a Japanese-molecular marriage of kaeshi foam, chive ice and squid ink "pop rocks." A deceivingly simple presentation of dressed Kumamoto oysters manages to incorporate a multitude of layered, delicate flavors punctuated by an unmuddled bite of briny clarity. Charred octopus presents like Dali art and delivers the balance of delicate tooth, gentle chew and softness of meat rare to the dish, achieved by an eight-hour braise and a light char. Steaks are an obvious and well-informed choice, and Wagyu the consummate one. The Miyazaki A5 cap roast is as lucid a bite of unctuous beef as you will find in meat form. Desserts are rich, artful and complex, and a distinctive selection of wines and beverages by the glass and bottle further elevates the meal.