10/9/2010 Dinner @ Alexander's Steakhouse

Amuse bouche. I cannot even remember what it was.

Great cheese plate with jelly and honey. The far top left corner was a sheep cheese that was a tinge strong for our tastes.

Edamame with Truffle Oil and Hawaiian sea salt

I cannot remember the fancy restaurant name but this was given to us between courses. It was a lemonade with cucumber and some sort of foam made from a Japanese fruit. Tasty!

Beth's bone-in-rib eye with blue cheese 

Fries on left and squash w/ fried onions and maple syrup on right. Both good!

My t-bone w/ BUTTER, lemon, and 3 kinds of salt (back right).

Cotton candy came with the check. 

I've been to a lot of steakhouses. I love steak and so does Beth. I find steakhouses to be particularly straightforward and unoriginal. Sure, they can boast about the quality of their meat, but if your meat isn't special then you're basically an Outback Steakhouse franchisee.

Alexander's Steakhouse is different.

Overall it's a very innovative and fresh look at the steakhouse. Beth's streak had some light blue cheese flavors on top. It was very good. The squash with the sweetness of maple syrup was a very good flavor and the cheese plate wasn't your ordinary cheese plate. The owner is Chinese and the Executive Chef is half Japanese so Asian influences are found throughout the menu.

We went to the new one in San Francisco (site of the now closed Bacar), but the original is in Cupertino. Highly recommended if you're tired of the traditional stodgy waiters, steak, baked potato, etc.