Special occasions call for special restaurants, and when a friend and former coworker decided he was going to pack it up and move back home to the ATL, it was the perfect time for some old friends to get together, reminisce about the good old days and send him off in style. We quickly came to a consensus on Alexander’s Steakhouse in Cupertino, a modern American steakhouse with Japanese influences that does some pretty amazing things with meat.
The first thing you notice when you walk into the restaurant is the meat locker on the left that contains huge slabs of dry-aged beef. It’s always nice to know when a restaurant is aging its own beef, and as a meat lover, it’s really a sight to behold.
We were presented with a really nice ahi tartare amuse bouche to kick off the meal. A few of us decided to try the Hamachi Shot off the small plates menu, one of Alexander’s most popular appetizers (it’s also the cheapest at $4). It’s a shot glass filled with hamachi, red chili, frizzled ginger, avocado, and truffled ponzu, and you simply stir it up a bit and then shoot it. It’s quite a rush, and I loved the slight kick you get from the chili.
Salads quickly followed, including my Baby Lettuce salad with yuzu vinaigrette, red radish, ten kasu, and the optional bacon lardons (of course!). The Iceberg Lettuce salad featured living watercress, point reyes blue cheese, and apples and was plated beautifully. Before our main courses arrived, we cleansed our palates with an intermezzo—a refreshing shot of mango juice and chopped strawberries.
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Between the eight of us, only three different entrees were ordered—five orders of the 10 oz. filet mignon, two orders of the Melange a Trois (including mine) and one Misoyaki Sea Bass. The filets were excellent and topped with shiitakes and candied bacon. The sea bass was served with sansho crispy squid, tempura green beans, curried trout roe, beurre noir, and their crunchiness was a nice contrast to the buttery, melt-in-your-mouth fish.
The guest of honor and I both ordered the Melange for its variety—Prime Rib in Natural Jus, Braised Shortrib with Brie en Cocette, and Bavette Steak with Green Olives and Bleu Cheese. I also added a piece of Seared Foie Gras to “round out” the meal. :-)