Alexander's SteakhouseAdd to mybook
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- General Info:
- Alexander s Steakhouse is an independent restaurant owned and operated by James Chen and Jeffrey Stout. Located in Cupertino, Calif., it features certified Angus and corn-fed beef from the Midwest. The restaurant has a dry-aging room and features 28-day, dry-aged steaks. It provides nearly five private dining rooms for various occasions, such as client dinners, cocktails and product launches. Alexander s Steakhouse serves a variety of salads, soups, entrees, side dishes, desserts and wines. In addition to American beef, the restaurant s specialties include Japanese imported Kobe beef of the A5 grade.
- Extra Phones:
Fax: (408) 446-2242
- Payment method:
- discover, visa, amex, mastercard, all major credit cards
- Vallco Fashion Park
- Vallco Park South
Alexander's Steakhouse - Cupertino
- Steak Houses, Barbecue Restaurants, French Restaurants, Japanese Restaurants, Asian Restaurants, Restaurants
- Other Information:
Parking: Lot, Valet
Bike Parking: No
Wheelchair Accessible: Yes
Cuisines: Japanese, Asian, Barbecue, French, Steakhouse, European, Pan Asian, Continental
Alcohol: Full Bar
Takes Reservations: Yes
Outdoor Seating: No
Specialties: American Restaurant, American, American Food
I have eaten at Alexander's over a dozen times and they consistently hit it out of the park. It is the holiday season and I was doing a quick review of wine lists at Bay Area Restaurants to see pricing on first growth wines from Bordeaux. Below is a snapshot of some great values at Alexander's.
VinoServant's Top Values Under $100 a Bottle
(You will see a number with an x after the price and that is the mark-up over retail. Go to VinoServant for a full description of these wine...view mores)
2009 Domaine Louis Pinson Chablis | $52 - 1.7x
2010 Daniel Chotard Sancerre Loire Valley | $54 - 2.4x
2010 Duckhorn, Napa Valley Sauvignon Blanc | $54 - 2.0x
2008 Gary Farrell, Redwood Ranch, Sonoma County, Sauvignon Blanc | $54 - 2.0x
2001 Vina Gravonia Crianza Rioja | $66 - 2.4x
2006 Pasanau, Ceps Nous, Priorat | $58 - 2.6x
2007 Terrabianca, Campaccio, Toscana Rosso | $62 - 2.3x
2008 Joseph Swan ""Cuvee de Trois"" Russian River Valley Pinot Noir | $68 - 2.1x
2007 Freemark Abbey Napa Valley Cabernet Sauvignon | $64 - 2.3x
2008 Alvaro Palacios, Les Terrasses Priorat | $78 - 2.2x
2000 La Selvaccia Brunello di Montalcino | $78 - 1.7x
2006 Dieberg Estate Vineyards Santa Ynez Valley Syrah | $78 - 2.4x
VinoServant's Top First Growth Values
2004 Chateau Mouton Rothschild
Retail Price: $490 at Saratoga Wine Exchange, $520 at Belmont Wine Exchange & $539 via Wine-Searcher
Rating: Robert Parker 93 | 2015 to 2045
* $595 at Alexander's Steakhouse - Cupertino
* $600 at Meadowood
1999 Chateau Margaux
Retail Price: $475 at Belmont Wine Exchange, 499 at K&L Wines & $588 via Wine-Searcher
Rating: Robert Parker 94 | Now to 2017
* $595 at Alexander's Steakhouse Cupertino
* $1,180 at The Village Pub
1996 Chateau Latour
Retail Price: $850 at Sherry Lehman, $899 at K&L Wines & $1,081 via Wine-Searcher
Rating: Robert Parker 99 | 2015 to 2050
* $1,495 at Alexander's Steakhouse Cupertino
* $1,500 at Spruce
* $1,820 at The Village Pub
1994 Chateau Haut Brion
Retail Price: $450 at JJ Buckley & $453 via Wine-Searcher
Rating: Robert Parker 93 | 2002 to 2025
* $525 at Alexander's Steakhouse Cupertino
1988 Chateau Haut Brion
Retail Price: $450 at JJ Buckley & $493 via Wine-Searcher
Rating: Robert Parker 92 | Now to 2025
* $695 at Alexander's Steakhouse Cupertino
1987 Chateau Mouton Rothschild
Retail Price: $409 via Wine-Searcher
Rating: Robert Parker 88 | Now
* $595 at Alexander's Steakhouse Cupertinoview less
Alexanders by far is the best steakhouse I've ever been to. The service is outstanding and the food is absolutely the best of all the restaurants I've eaten at. They serve a variety of beef that can't be beat. They serve outstanding Kobe beef, and other excellent breeds of beef. They have a wide range of steaks so you can be conservative or go all out depending on what you wish to spend. They have an outstanding variety of side dishes, appetizers, and a great atmosphere. I've been the...view morere a few times, and everything has been consistently wonderful. Just writing this review makes my mouth water for another visit. You can't go wrong by going to Alexanders.view lessProvided by Citysearch
I wish I could give this place one more star at the very least. It came highly recommended from zagat (for service) and from some of my friends either through 2nd hand knowledge or first hand knowledge. However, at some point, the compulsion to make things ""special"" or ""unique"" can really make something that has the potential to be amazing, just...ok.
When we arrived at the restaurant it was surprisingly unassuming from the outside. But once inside, you see a window into their ...view moret-bone steak drying rack. I stopped in my tracks and gawked at the meat on display.
We were seated and our server introduced us to the menu, the special steak menu, the drink menu, and the wine menu. He then proceeded to tell us he came here the day before on his day off and all the amazing things he ordered.
We ordered the following items:
Dirty Martini (for my date) - the 1st was amazing, the 2nd was not so good we think the 2nd was made with sub premium vodka.
Sidecar (for me) - one of the best sidecars I've had. they put 3 brandied cherries into it. I ate one, and the flavor of the cherries was definitely a good addition to the drink but not meant to be eaten.
We shared everything else:
Hamachi shooters - a little bland but overall yummy.
T-Bone steak with three salts and grilled lemon - very well done and the pairing with the salts was very appropriate. I disagree with some of the other reviews, this place definitely knows its way around a steak. The steak was perfectly prepared to our requested medium rare.
Tony's potatoes - greasy, heavy, and the bacon chunks were overpowering, bacon to potato ratio was 1:1.
Corn Succotash - the best part of the meal. sweet, savory, fresh, and the perfect side dish for the steak.
Plum Panna Cotta - not really plum flavored but it was accompanied by this lovely sorbet.
With your meal, you get an amuse bouche, a intermezzo, and another palate cleanser. Our amuse bouche was much to my squeal-y delight was a foie gras mousse with an apple foam. I'm not a foam fan but the foie gras mousse was...AWESOME. The intermezzo was a white asparagus soup. It was the best asparagus soup I've ever had. A perfect balance of cream and the fresh floral asparagus flavor. The palate cleanser was a truffled passion fruit granita. I was very amused by this restaurants obsession with foie gras because it matches my own unabashed loved for the ultimate indulgence. However, my date and I were less impressed by their overuse of truffle oil. It was in the hamachi shooters, the mac and cheese, the granita, and the fries. (we didn't order the mac and cheese and fries because of that.)
This brings me to the headline...sometimes you don't need to go over the top. Sometimes the best dishes are the ones where you don't add that extra touch. Our favorite items of the night were the most simple. The soup, the steak, and the corn succotash.
The service is amazing. They are incredibly attentive there, sometimes annoyingly so because you can't finish a topic of conversation without the guy hoovering to see if you're enjoying every bit of your meal. He made it up to us though, by giving us the asparagus soup intermezzo and dessert on the house. (btw, we asked them to put the ginger puree from the dessert on the side. again because it wasn't needed.) We ended the night with their cherry cotton candy. A very nice touch.
We were seated in between two tables where the guys were obviously trying to impress the women. The women were definitely enjoying their foray into fine dining. Alexander's is IMPRESSIVE. It is also Pricey...and a bit over the top.
I would go back if I needed a foie gras fix but other than that, I don't think it's as good as it could be. I guess I'm annoyed by the fact that they try to do everything ""unique"" but the extra stuff isn't always a good thing. Sometimes just because you can...doesn't mean you should.view less
Love, Love, Love this place! Yes, it's expensive, but the food is well worth it.
The service was fast and friendly and the ambiance is great. I had the kobe beef which was fantastic, and the mac n cheese with truffles is the best I've ever had. The cotton candy for dessert was a nice touch too.
The glass wall at the entrance where you can see the aging meat is impressive. The Asian-inspired appetizers and first courses are very good. The truffle fries were good. But the porterhouse steak was mediocre. The claim was that it was aged 28 days but it tasted just like fresh cut meat from a supermarket.
As a big fan of Bryan Flannery's 60-day aged meat, I guess I'm spoiled, but if you have the word ""steak"" in the name of your restaurant, you should have good steak.
Alexander?s is a lovely restaurant where I have come to expect first-class food and service; unfortunately, last night?s experience was dreadful. The waiter was obtuse and pompous; the food uneven.\r
From beginning to end, from the tedious explanation of what a tasting menu is until we received our truffle fries that arrived when the three of us were nearly finished with our meals, the service was truly awful, the meal mediocre -- greasy short ribs, cold veggies.\r
Perhap...view mores it was a mistake to interrupt the waiter?s pedantic definition by mentioning we had recently done Robuchon?s in Paris and a tasting menu was more food than we wanted, for instead of letting us order, he continued with a list of the ?world famous? tasting menus he had eaten and he then firmly informed us it was not about the quantity of the food but about the experience?followed by several more tedious minutes informing us of how small the portions are, and again, what a dining ?experience? is?blah, blah, blah.\r
I?m perfectly sanguine with occasionally uneven food and the sides were generally ok; however, I have a serious problem with snotty servers. (Unfortunately, I do not know his name.) Interestingly, our waiter?s assistant (I believe, named Steve) was charming and gracious. Perhaps instead of Steve assisting, our waiter could shadow Steve, for this might show him the people skills absolutely necessary for a positive dining experience.\r
I sent my comments to the restaurant only to receive a curt email asking for my mailing address. I assume they were going to send me some kind of incentive to give them another try; however, nothing ever arrived. If the goal was to get me to return, a sincere apology would have gone much further than a 10% off coupon.\r
The waiter was right, it is all about the experience: Alexander's is an experience to be avoided.view less
The only reason this is not number one on the list is because you penny pinching thrifty types are writing the reviews. Granted this place is expensive, but it IS the best in the area. Aged beef, an asian undertone, beautiful presentation. \r
The next person who wears too much perfume into this place i'm going to verbally abuse. This is SF quality in Cupertino. Bow down to Alexanders, bet out the AmEx and enjoy your night.
Alexander's does it all. And they do it all in style. Great kobe steak. Intersting Japanese steak fusion menu. If you're not convinced try their lunch menu first. Its expensive and ritzy and just what the bay area needs; new and INTERESTING food.Provided by Citysearch