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- 96%Luxury Travelers
- 96%Business Travelers
- 63%Family Travelers
- 51%Outdoor Enthusiasts
- 51%Nightlife Lovers
User Reviews (10 Reviews)
- Alexander's SteakhouseNov 19, 2013
The best steakhouse in San Francisco with amazing steak selection of Japanese Wagyu and A5 Kobe.
They also offer a good selection of finest seafood such as Nantucket Scallops, Alaskan King Crab, oysters, Japanese fishes, caviar.
Fall and winter, truffles from Italy and France are always on the menu.
Great food, impeccable service, impressive wine list, a must stop by when you visit San Francisco.
- Alexander's SteakhouseMember ofLocal CultureOutdoor EnthusiastsBudget Travelers+ 11Sep 24, 2013
I used to watch Iron Chef many, many years ago on Japanese TV on the weekends, long before it got popular on American TV with Japanese episodes dubbed over/hosted over in English, or had an American version licensed from Japan with Mario and Bobby.
The battle in Kitchen Stadium was always based around a single key ingredient.
I came to Alexander's in SF for the third time, but this time it was a special event, a Chef's Tasting Menu benefit for Artisan Farmers. And like the Iron Chefs, Alexander's Chef Marc Zimmerman created 6 courses for about 50 guests all based on a single ingredient.................... ...........Foie Gras!
Yes, those decadent duck liver morsels that seem to get any female diner into a near "FoieGrasm".
The chef also offered wine pairings with each course, all at a Prix Fixe that was very reasonable priced considering the quality of the food and wine. All the profits of the event were to help Hudson Valley Foie Gras of New York, who farms high quality Foie Gras in humane, free range ways. See there website to learn more, and learn the truth about Foie Gras from Anthony Bourdain at http://www.hudsonvalle...
Nutted Foie Gras roll slice with a squeeze tincture of green apple juice
First: "Texture of Foie Gras"
Foie Gras Brioche, with Butter, Powder, and Quince Confiture.
Pairing: Taittinger Brut Francaise NV Champagne
Second: "Tourchon of Foie Gras"
Uni Foam, Muscat Grapes, with Japanese Citrus
Pairing: La Paulee Pop cocktail, Alexander's Mixologist's creation just for the event, with a mix of ingredients featuring a burnt cedar stick for aroma
Third: "Shavings of Foie Gras"
Vanilla-Neige Gelee with minced Persimmon bits and Sesame
Pairing: Languerth von Simmern Riesling, Kabinett, Rhinegau 2009
Fourth: "Seared Foie Gras"
Moulard Confit, Eryngi Mushrooms, Yuzu Buttermilk
Pairing: J M Baillot Pommard Jarollieres 1er Cru 2006
Magnifique! (The best course of the lot, except for the pairing, too young!)
Fifth: "Foie Gras Larded Filet Mignon"
Petite Filet with Sweet Soy, Furikake Seasoning, Sesame Air Bread
Pairing: Chateau Hosanna Pomerol 2004
Sixth: "Foie Gras Coulant"
Souffle with Butterscotch and Kabocha
Pairing: D'Oliveiras Malvazia Medeira 1989
My celebrity dining partner and lucky birthday friend brought a magnum of Chateau Margeaux Siran Bordeax 1994, for us to drink and the staff to enjoy, along with a bottle of Chateau Latour Haut Brion 1990 for the Chef. Very gracious!
They also ordered slices of white Alba Truffles and Burgundy Black Truffles to compliment Course #5, and to sniff all evening! Fragrance that belies the Truffles' humble subterranean heritage!
Service was excellent, with choreographed simultaneous table servings and excellent in-between attention without intrusion.
I was generally against the Foie Gras obsession, given the campaign to emphasize cruelty in farming the livers. But Chef Zimmerman addressed the guests and discussed the reality, and a representative from Hudson Valley explained their humane process of raising their ducks, with a transparency throughout and an open invitation for tours at all stages. The fact that they used Temple Grandon, the famous Aspergers and PhD to oversee their processes, got me, as that disease is close to my heart, as I know very well many Aspys.
At mid-dinner, a Channel 7 News Van showed up outside, and 15 - 20 protestors appeared suddenly, screaming their lungs out for 30 minutes to the cameras, claiming cruelty to animals, then disappeared when the TV crew had their film at 11.
Being a skeptic but open to education, I believe now that at least with Hudson Valley, the fowl are getting a lot more humane conditions than the eggs and chicken you eat all the time from Foster Farms, Tyson, and your fast food and casual food restaurant.
Foie Gras and perhaps other fowl that weren't raised in certain ways, including chickens and that Thanksgiving Turkey you just ate, will be outlawed from being sold in California effective July 2012.
- Alexander's SteakhouseMember ofOutdoor EnthusiastsFamily TravelersFoodies+ 2Aug 09, 2013
If you love spending money, then Alexander's is the place for you. Positioned as the "highest end," trendiest of SF steak houses. The atmosphere is very cool - modern and stylish. But prepare to spend $60 for a standard steak, and up to $200 for a Japanese Wagyu, $15 for each small side. We had a big meal with wine and spent $350 each. Yikes. Don't get me wrong, the food is very good. But there are other great steakhouses in town that offer great food and much better value for money.
- Alexander's SteakhouseMember ofOutdoor EnthusiastsBudget TravelersBackpackersJul 30, 2013
Yes this is a very expensive steakhouse, but you will be paying for a gastronomical odyssey, not a simple dinner. Your taste buds will experience flavors and textures never before tasted... and believe me, it will be hard not to like.
When you decide to go to a place like Alexander's, you have to focus on the experience and not on prices. Remember the chefs here make exquisite combinations and deliver high quality food, from appetizer to dessert. And a quick tip, you don't need to try the japanese cut (the VERY expensive stuff) to enjoy their meats, I had the good old fillet mignon and was amazed by it.
And no, before you think something like; "this is the same as other steakhouses but with higher prices," I will have to tell you are wrong. This is different, they have quality stuff that deliver taste, texture and beauty in a plate. The average steakhouse don't have their ingredients, because if they did, they would charge more.
Other than the food, the place is amazing. Service is impeccable. The environment and decor are super stylish and everything works in an orchestrated way. Yes, I guess I can say I loved it!
- Alexander's SteakhouseMember ofOutdoor EnthusiastsBudget TravelersBackpackersJul 19, 2013
This restaurant is excellent but also super pricey. Its safe to say that my steak was cooked to perfection and it was extremely flavorful. When we got there the waiter realized that it was our first time there and he explained for almost 20 minutes how they prepare, select, season and cook their steaks which just made get even hungrier. All and all everything was perfect and we had a great time.Recommended for:Foodies
- Alexander's SteakhouseMember ofLocal CultureOutdoor EnthusiastsBusiness Travelers+ 3Jun 23, 2013
This place is expensive but largely worth the cost in my opinion. We got a lot of freebies thrown in - sushi shots, a couple of glasses of wine - and the food was really excellent. Service verged on the too-attentive but was charming and helpful nonetheless (and btw, unless you're a beef expert, the menu needs some explanation!). I particularly enjoyed the candy floss at the end of the meal.
- Alexander's SteakhouseMember ofOutdoor EnthusiastsBudget TravelersWellness+ 3Feb 12, 2013
Alexander's Steakhouse is not for everybody. The food is amazing. Out of the world. The service is fantastic, the bar is great, and the appetizers leave your mouth watering for me. While the food is worth every cent, it's cents all of us can afford. Lunch to blow a client's mind - sure. Reasonable dinner for a date - out of the question.
- Alexander's SteakhouseMember ofLocal CultureOutdoor EnthusiastsFoodies+ 5Jul 04, 2012
Watch out, SF steakhouses - there's a big player in town!
Alexander's has been considered THE best steakhouse in the south bay for the past 5 years. And now they've opened up their second location in SoMa, in the old Bacar space. Dominating the steakhouse scene in the bay area? Yes, I'd say so.
The restaurant is sleek and elegant, with a clientele that's polished and refined. But there's nothing pretentious about the staff here. I even got escorted to the restroom upstairs.
While I'm not having dinner here until next week, I did stop in for a lovely cocktail before the Giants game. Their specialty drinks are no joke, especially with their NYC price tags. The $12 Flap-Jack (Jack, bourbon aged maple syrup, fresh OJ and candied bacon) could be my new liquid breakfast - it's amazing. Should I win the lottery, I'll get a round of $75 Platinum Daisies for everyone: Deconstructed, Gran Patron Platinum Tequila chilled, Grand Marnier 100 year anniversary orange liqueur neat, agave nectar, and lime. I assume the deconstructed part must mean that the liquors will just be poured directly into my mouth.
Now who's up for tackling the Tomahawk with me? A mouth-watering three pound rib eye... we'll just have to fast for a week or two.