I wrote this review and could not remember if I had posted it, so here it is.
Kobe Beef at the Expense of Other Cuts?
When you first walk in to this establishment you are immediately taken by surprise. To the left of the entry is the largest aging locker I have ever seen. Hundreds of Porterhouse and T-bone steaks behind a ceiling high glass wall. The site of that much beef in its crusty, controlled rotting state might even be enough to turn off those whom are not fanatic carnivores. Next is a butcher�s case filled with more delicate cuts and their signature 8+ rated Kobe Beef.
We we�re greeted by the hostess who broke our now evident meat trance. We were promptly seated, the table jammed up against the wall was a fairly crappy seating. I should have asked to be moved, but for a minute I thought the wall would lend a privacy element to our meal,wrong!
The server was extremely attentive, sometimes to the point of being slightly annoying. He offered the usual up sells, but was not pushy. Overall he was very helpful and had knowledge of the menu items.
Our starter, Crab legs with Japanese egg sauce, was incredible. The legs were split in half and topped with sauce, placed under the broiler which brought out a natural sweetness and caramelization. We ordered a salad of asparagus and heirloom tomato with smoked bacon. The vinaigrette helped to cut the richness of the crab. We shared this, and our server had the kitchen split this for presentation, it was delightful.
Main course, I ordered the Dry Aged Porterhouse medium rare, she ordered the Kobe Beef also medium rare. We ordered the roasted fingerling potatoes with Camembert as an accompaniment to the steaks. When the steaks arrived they looked magnificent. Imagine my disappointment to find mine was overcooked to a medium well state. Hers was cooked perfectly. I would hope for a hundred dollars a clip, they get the Kobe beef right every time. No worries, our attentive server carried off the offensive overcooked cut and we worked on the Kobe Beef steak. In his usual,, overly concerned, manner our server brought out some of their soup du� jour, so that I would not be sitting there, sans meal.
The Kobe beef steak was perfection. It was served on a large platter, decorated with a variety of complimenting sauces and some roasted garlic puree. There were also whole cloves of roasted garlic and a salad of daicon and carrot to enjoy alongside the steak. The Porterhouse had finally made its way back to the table. I cut into it and got what I had expected as not enough time had elapsed to cook a large cut like this to a medium rare. It was rare and cool to the touch in the center, and the outside eighth of an inch on both sides were cooked. Since I am a fan of the occasional rare steak I opted to lie to the server and say it was just fine. While I worked on the potatoes, the steak had time to warm up a bit in the center.
The potatoes were fantastic. Tiny fingerlings roasted and tossed with Camembert cheese. There was even a nice chunk of cheese melting away on top of the spuds. The tanginess of the cheese worked well with the savory crust of the steak.
Normally I would have enjoyed a nice Cabernet or Zin with this meal, however the server managed to sell my dinner guest a bottle of sparkling French pear cider, she asked me to help her drink it, oh well. They have a flight of three wines in two ounce pours for thirty dollars, what makes this a deal is the average cost of those three wines is about two hundred and fifty dollars. You don�t often find such exotic wines by the glass.
Our server, still concerned about the Porterhouse debacle, offered us a dessert on the house. We opted for the Deja vu. A selection of retro snacks. There was a s'more, and a strawberry shake in a shot glass, the straw was topped with a tiny house made cotton candy. There was a miniature PB&J with little dots of raspberry coulis, and a chocolate cup with butterscotch pudding. While the presentation was beautiful the dessert was just average. Did I expected too much?
Overall Alexander's was a good dining experience.
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