Restaurants & Bars

San Francisco Bay Area Steakhouse

Review of Alexander's Steakhouse, Cupertino, CA

Share:

Restaurants & Bars 6

Review of Alexander's Steakhouse, Cupertino, CA

Craig Carl | Nov 18, 2005 01:56 AM

Let me start off by saying I really, really wanted to like this place. USDA Angus Prime, dry aged 28 days is hard to find. I was hoping I could compare it to El Gaucho in Seattle.

I arrived at 9PM, an hour before closing, by myself. I was seated immediately and promptly ignored for fifteen minutes. No water, no offer of wine, no hello, nothing. I even checked my watch in the most obvious way possible, nothing. When the waiter did show up I asked a question about the wine list and he just walked away without saying a word. I thought seriously about leaving. About 5 minutes later the sommelier came over, we had a discussion and agreed on a bottle. The wine arrived promptly and was excellent (2003 Tikal Malbec, something nice I had had before). At about 9:30 I ordered dinner. Still no water even after asking several times. I ordered the New York medium rare, the Mac and cheese, and the chard. The chard is the ONLY green vegetable available as a side with dinner. Water and bread followed, both were fine. At about 9:45 dinner was served. The steak was cooked to order, but they had sliced a large chuck out of the meat, I assume to show off the color and check for doneness. The steak was also covered in stuff. A HUGE pad of “paprika butter” the most awful color of orange you can imagine, plus a flavorless au jus and some sprouts. I cleaned the steak off as much as I could, and tried it. It was OK. Dry is my biggest complaint, probably because of the hunk they had sliced off and then let it sit, leaking juice before it was delivered. Good meat, handled poorly. The Mac and cheese was a little bland, maybe need a little extra-sharp cheddar for a kick. The chard was awful. All I could taste was the strong bitter/sour of the chard and whatever grease the chard was soaking in. I put my napkin over my plate; it still took 10 minutes to get the plate cleared. The full dish of chard went unnoticed.

New York – $43
2003 Tikal Malbec - $58
Mac and Cheese - ~$8
Chard - ~$5

If my experience was unique, please tell me. Not having to fly to Seattle or Kansas City for a steak would be great.

Link: http://www.alexanderssteakhouse.com

Want to stay up to date with this post?

Recommended From Chowhound