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  • August 21, 2016

    ALEXANDER'S STEAKHOUSE | SF


    I don't always eat steak, but when I do - it is at Alexander's Steakhouse

    This steakhouse is awesome. It's not your regular average American steakhouse - they have steaks from the US, Australia and Japan. They also have these little "bites" which are kinda like appetizers but even smalller. They all sound so good and the few I've tried are amazing. They have a tasting menu which features an assortment of bites to try - I wished I had chose this option.

    Their menu prices ranges from affordable to breaking my wallet - their most expensive Wagyu steak sits at a cool $160 while their lowest, the prime rib, can be had for a measly $47. So pick your poison, I mean steak. 



    The interior of the restaurant is your standard clean cut steak house type of vibe. The really cool thing is the open kitchen concept - there are clear window panels to the kitchen so you can see exactly what is going on while the chefs are at work. 

    Here is what we ordered: 



    First off, they give you these tiny little bite sized breads and sweets to start off your meal. 



    Uni Toast - This is a braised oxtail and marrow toasted on brioche. So delicious! This is definitely a popular bite to get, a real crowd pleaser. Only complaint is I wish it was bigger!



    Hon Hamachi - as you can see, it looks more like art than it does food. It has a mixture of avocado, serrano, cilantro, garlic, radish, and yuzu-soy. You swirl it all together and take it like a shot. It tastes so refreshing and leaves you wanting for more. I don't know how, but all the ingredients just work together. A MUST TRY. 



    Confit Fingerling Potatoes - parmesan and garlic topped potatoes. Such a good side for our steaks! 



    8 oz Filet Mignon - a very non-breaking the bank $52 steak. This is probably one of the juiciest and most tender cuts of filet I've ever had. I don't eat a lot of steak - but I do love this one. The bordelaise sauce goes really well with the steak! 



    20 oz Aurora Angus Ribeye Chop - A little bit pricier $70. Again, rib eye is rib eye - but the cut is more tender than any other steak I've had. One critique was the awkward placement of the mushroom sauce. It turns out that it was a surprisingly small amount of sauce for such a huge steak! 



    We really didn't have enough room for dessert, but this one was on the house! My favorite here is the miso macaron! It has such a unique taste to it that you just have to try it for yourself. 


    All in all, this is one of my favorite steakhouses, and I will definitely have to go back to try all the different bites - and hopefully one day, a fancy Wagyu steak!
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