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Birthday Dinner @ Alexander’s Steakhouse

I’ve raved about Alexander’s Steakhouse before and have been trying to manufacture excuses to go back. My birthday was as good a reason as any to make my return. My previous post has all the background info on Alexander’s, so let’s cut to the chase.

We were greeted with a nice amuse of cold sunchoke soup with crouton.


Amuse - Cold Sunchoke Coup

I started off with my usual Hamachi Shot of Grade 5 hamachi, red chili, frizzled ginger, avocado, truffled ponzu, which was a great way to get your head in the game and start off the meal. It’s $4 for one and a six pack is $20.

Hamachi Shot

Next up were our appetizers. I ordered the “Steak and Eggs,” which was carpaccio, quail egg, deviled egg, and vegetable salpicon. The presentation was a little fussy, and I really wasn’t sure how I was supposed to eat it. In the end, it was really good, but I don’t think I’d order it again.

"Steak and Eggs"

My wife ordered the Smoked Salmon Pastrami served with Boursin cheese, sauerkraut, Russian dressing and toasted rye bread. She made these into open-face sandwiches that were delicious, although I found the sauerkraut a little subtle. Still, if this is on the menu next time we go back, I think we’d have to get this again.

Smoked Salmon Pastrami

Before our entrees came out, we had an intermezzo—a watermelon shooter with cucumber foam. I normally hate cucumbers (it’s a texture thing), but as a foam, I thought it was great and complemented the watermelon really well.

Intermezzo-Watermelon Shooter with Cucumber Foam

I was really torn about what to order for the main course. I knew it was going to be steak, but there’s so many options on the menu. Do I go with the 10 oz. filet mignon with shiitakes, scallions and candied bacon? Or how about the 2 lb. bone-in ribeye with barbecue demi glace and roasted tomatoes? The Melange had been reconfigured since my last visit and featured a filet steak with green olives and bleu cheese and a Kobe patty melt panini to go with the braised shortrib and brie en cocotte. In the end, I decided on the 28 oz. dry-aged porterhouse with black truffle mousseline. (I requested the mousseline on the side and it got cropped out of the picture.)

28oz Porterhouse

It was cooked to a perfect medium rare (as it should be), and I really loved the filet section of the porterhouse.

My wife ordered the pan-roasted halibut with beurre noisette of porcini, butternut squash, chestnuts, and brussels sprouts. Alexander’s might be a steakhouse, but their seafood is also excellent.


Pan Roasted Halibut

We both ordered dessert, but I also received a complimentary peanut butter chocolate mousse cake, so the table got a bit crowded. Every knows that peanut butter and chocolate are two great tastes that go great together, and this little birthday cake was no exception.

Peanut Butter Mousse Cake

Continuing with the peanut theme, my wife had the Peanut Gallery, which was an assortment of peanut-based desserts, including peanut brittle, peanut butter chocolate mousse, caramel ice cream, and some chocolate popcorn with peanut butter powder, which was the best thing on the plate. The crunchy saltiness of the popcorn combined with the subtle sweetness of the chocolate and the little hit of peanut butter from the powder was pure bliss.

Peanut Gallery

I had the Midnight Train, which was like a deconstructed tiramisu. I forgot to get more exact details about this dessert, but from what I remember it was a tiramisu cheesecake topped with meringue cookies, caramelized sugar strips, whipped cream and lemon zest.

Midnight Train

Overall, it was a great meal to celebrate a late 30s birthday. My wife’s birthday is in a couple months…maybe I can convince her to go back for her birthday, too.

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Alexander’s Steakhouse

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.


Beautiful Aged Meat

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. :-)