Alexander’s Steakhouse in SF showcases Executive Chef, Jeffrey Stout's modern, innovative, fine dining interpretation of the classic American steakhouse with hints of Japanese influence.
The Wagyu from Lone Mountain is exclusive to Alexander's Steakhouse and is the only 100% full-blooded Wagyu raised in the United States.
Alexander's has an exemplary wine list, but if you're in the mood to grab a glass of wine before or after your meal, head to District Wine Bar. It's only a half-block away at 3rd St & Townsend St.
"Alexander's signature appetizer is the hamachi shot, a combination of fresh hamachi, chili, ponzu, truffle oil, and pepper."
Among the notable offerings to be found on the Alexander’s Steakhouse San Francisco menu is an “Omakase” chef’s tasting menu which literally translates to entrust the chef; a la carte offerings include popular starters such as Hamachi Shots; 5-Grade hamachi sashimi with avocado, sliced Fresno chili peppers, truffle oil and ponzu; or luxurious Sweetbreads, rolled in crisp kataiffi, with vadouvan-spiced apple chutney and edamame; and a Stout Caesar Salad with a 65 degree jidori egg.
Among the entrees are several different Wagyu Steaks, the cow made famous by the Kobe brand from Japan; Alexanders features real Japanese Waygu. Alexander’s also offers prime grade Certified Angus beef, the top 1.5% of beef in this country: this includes A 28 oz Dry-Aged T-Bone Steak with grilled lemon and a trio of salt; or a 12oz prime grade Dry-Aged NY Strip Steak with black truffle beurre fondue; What makes Alexander’s unique is the high quality seafood available, including fresh live lobster right from the tank.