A modern American steakhouse with hints of Japanese influence, Alexander's offers a wide variety of American cuts of beef from the best producers in the US and an extensive selection of Wagyu.
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."
Before opening Alexander's Steakhouse, Chef Marc started his career in Las Vegas at Lutece, an upscale French restaurant located in the Venetian. He later joined the kitchens of Nobu Matsuhisa and Takashi Yagihashi. Today, as Executive Chef at Alexander's Steakhouse, Marc strives to develop a unique culinary experience for all guests, alongside Certified Sommelier, Johnny Slamon from the Fifth Floor restaurant.
Alexander's features real Japanese Waygu, the cow made famous by the Kobe brand from Japan. Alexander’s also offers prime grade Certified Angus beef, the top 1.5% of beef in the 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.