Cuisine:

• Steak House
• American
• Diner
• Fine Dining
• Homestyle

Alexander's Steak House Description:
Alexander's Steakhouse is a grade-A destination restaurant, but it's not just for red meat lovers. The sprawling 10,000-square-foot restaurant is visually stunning, complete with two open kitchens and rich lodge-like interior design of leather and wood. The cuisine is equally impressive---executive chef Jeffrey Stout has melded classic American steakhouse fare with creative pan-Asian influences. The small-plate menu is a great way to sample the fusion food---try the Maine lobster tempura with parsley and garlic purée. The meat is a cut above even high-end steakhouses, including Kobe imported from Japan---this is not the American version known as Wagyu; this is the real deal, and the difference in flavor is as astounding as the $100-plus price tag. There is so much marbling that it is mostly white when raw; cooked medium rare, it gives credence to the cliché "it melts in your mouth." A chef tasting menu called "Born Again Kobe Experience" is a great way to try three different cuts, while Stout's extravagant seven-course omakase might include smoked squid salad, or tataki of Kobe coulotte and maguro in ginger sauce. The lunch menu attracts Silicon Valley staffers for the seven varieties of Kobe burgers as well as soups and salads. A substantial wine list traverses Spain, Italy, France and America as well as imported old and rare varietals. Service is professional and attentive.


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