Embark On An Unforgettable Culinary Journey At Alexander's Steakhouse In San Francisco

Helmed by Executive Chef Eric Upper, Alexander's Steakhouse San Francisco fuses steakhouse classics with Japanese cuisine.

Located in the SoMa district of San Francisco, Alexander’s Steakhouse features a meticulously curated beef program with emphasis placed on highlighting small farms from the US, Australia, and Japan. Alexander’s Steakhouse features Greater Omaha Prime beef, dry-aged for 28 days resulting in unmatched flavor and texture. Imported and domestic wagyu also play a prominent role on its menu as it offers Japanese beef from nine prefectures.

Steak & Eggs

A gift from the kitchen, the Steak & Eggs from the "Study of Beef" chef's tasting features wagyu beef topped with caviar on top of tamago. This is an innovative interpretation of surf & turf.

Spot Prawn

Wrapped in lardo, the sweet raw shrimp is complemented by yuzu tobiko for a bit of citrus kick. It is served with pickled wasabi and deep fried crunchy prawn head.

Squash Blossoms

Deep-fried crispy squash blossom is stuffed with savory house beef blend. The tempura batter is absolutely delicious. The squash blossom is accompanied by seasoned corn, popcorn, and yuzu kosho with a side of pickle.

Hidden Valley Squab

More tender, moist, and richer than other poultry meats, Hidden Valley Squab features dark meat and delicate squab head (that you scoop out with a mini spoon). The dish is served with meyer lemon sauce and bao (dumpling).

Prime Ribeye and Porterhouse

The highlight of the meal is the steaks. On the left is the Nebraska Raised Prime Ribeye (20 oz). The steak is topped with grilled portobello and a side of yuzu kosho chimichurri. On the right On the right is the Dry-Aged Porterhouse (24 oz) topped with grilled peaches and arugula. The rich blue cheese fondue add wonderful flavor to the steak.

Sides

The sides are a must order. The Blistered Snap Peas are seasoned with spicy sambal, soy sauce, and ginger, while the Haricot Vert is flavored with double fermented soy and sherry vinegar. Finally, the Chanterelle mushroom has unforgettable taste flavored with shallot, white wine, and parsley.