Alexander's steakhouse- 7/17/13

Tour of the  restaurant

Appetizers & the steaks

Kevin just got back from college and we wanted to treat him and his girlfriend Kristie to a nice dinner.  Kevin wanted to have a steak so I suggested Alexander's steakhouse.  Everybody is talking about Alexander serving the most expensive Kobe beef at around $250 a pop for a 6 ounces steak.  I always wanted to give them a try but never found the occasion for it.  I went to their website and this is what they wrote about themselves:

Alexander's Steakhouse is a one Michelin Star fine dining interpretation of the classic American steakhouse with hints of Japanese influence laced into the menu.

Located in Cupertino, California, home of Apple Computer, Alexander's Steakhouse is a welcome addition to the South Bay dining scene, receiving numerous awards and accolades since it's opening in 2005.

Alexander's Steakhouse features Certified Angus Beef, corn fed from the mid-west. We have our own dry-aging room and are proud to feature 28 day dry aged steaks for unparalleled flavor. In addition to our American Beef, we also serve imported wagyu beef. We take pride in serving the finest and most luxurious products available and are equally proud of our seafood selections as much as what we do best-beef! "

Sound great right?  So let's star the tour...


The front of the restaurant.


As soon as you walked in the main entrance this is what you see..

dry aged beef galore!


All of these are dry age rib-eye. Only higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content (seen in these pictures).  The key effect of dry aging is the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture.

Dry age process changes beef by two means. Firstly, moisture is evaporated from the muscle, creating a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Crown jewel display where the most expensive cuts are on display.


This is just a close up so you can see the incredible marbling of the meat-cost $250 for 60z.

As you can see it is wagyu beef from different part of Japan (Kagoshima and Miyazaki prefecture).


You have to go pass the meat area (above) before you can reach reception area and bar.

The dinning room is on the right further in.


Before entering the kitchen you will see the kitchen...


..with the chefs cooking the steaks. It is enclosed because I assume they don't want the smoke to come out in the dining room.


Wine display..


We are now entering the main dinning room and in the center they have this large round table with lots of wine.


The menu book




Kevin and Kristie

We were seated in a cozy private area with only four tables in total just behind the main dinning room.

Hoa and I

Here is the  menu - check out in on the right in the middle where the most expensive items are on the menu.

A selection of bread are brought and you can pick as much as you want...


Hoa wanted a good wine at a good value so he talked to the sommelier and he recommended this bottle:

Click on Link to see the review of this wine ($70)

Hoa and I we actually like it. It is fruity and have a sweet after taste just how I like it.

Sommelier did a good job at recommending.  We could not finish the whole bottle between the two of us so we took it home afterwards.

Compliment of the chef we got a fancy egg roll.  They explained what it was and I can't really remember it.

Tasted just like a egg roll served in a fancy spoon.

Next.. Appetizers and the steaks



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