SILICON VALLEY STEAK MASTERS

1st Quarter 2018 - Alexander's Steakhouse, Cupertino

March 22, 2018  | Michael Mulcahy "Lord Mayor"

 

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OVERALL RATINGS​​

• Michael Mulcahy "Lord Mayor" - 5/5

• Bill Baron "The Chairman" - 5/5

• Mike Preston "Ditch Digger" - 4/5

• Mike Johnson "MJ" - 5/5

• Gary Christensen "Wingman" - 5/5

• George Reilly "Jorge" - 5/5

• Pat Sunseri - Honorary Guest of the Evening - 4/5

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Michael Mulcahy "Lord Mayor"

 

Overall Experience:  5/5

• I have been to Alexander’s Steakhouse several times over the years, but this was my first visit to the well-recognized restaurant group’s new location at Main Street Cupertino. For this installment of SVSM, I was the host and organizer. I had Brian Nicholas, GM of The Table in Willow Glen, make an introduction to his counterpart at Alexander’s, and from the moment I met Radim Vlcek via email, I knew he was a winner and that we were in for a treat. It didn’t hurt that one of our members broke the rules and paid for dinner, but this ended up being my first five-star rating as an SVSM founding member. The Michelin star and the hype is real, and Alexander’s truly is a cut above from service and management to kitchen and bar.

 

Food:  5/5

• We started at the top with Appetizers, including these standouts: an Alexander’s special, Hamachi Shots which serves up Yellowtail with truffled ponzu, chili, avocado and ginger, in a shot glass of course – perfect; and Jamon Iberico Cinco Jotas which is a truffled burrata with rocket and serrano ham – great balance. Next up for me was the Furikake Caesar Salad with a 63-degree egg nestled into the lettuce with parmesan, anchovy and furikake (a dry Japanese seasoning), making for a crisp bity take on the traditional Caesar. I loved this salad, served dense in a round high rimmed bowl – nice touch. And now for the entrée. Early on I scoped the windows at the main entry into the public view drying and aging rooms for the beef. Radim made sure to walk us through each of the cuts and gave me a hot tip about on the Dry Aged T-Bone. So, I went with it, medium rare. It arrived just like all the other dishes, with wait staff synchronized like a water ballet squad as they circled the table and then entrees landed in front of the right recipient. The flavor was incredible. I had no side sauces but a trio of salts and grilled lemon was all I needed, well those, and the beef. It was 24 ounces and as the menu says, “A Balance of Salt and Acid” it was. Top 3 all time, bar none. We had a few sides that were memorable, including Brussels Sprouts with jalapeno and bacon and French Fries, of course they were truffled.

 

Bar/Wine List:  4/5

• The only reason I gave the bar a four is due to the fact that it wasn’t memorable for me in terms of wanting to get back in and spend time just in the bar. I think it should have been more comfortable, it feels a bit cold. This room got the industrial treatment but not the chic. The barrel aged Manhattans were a big hit with our group, but I headed for a Tito’s martini with a twist up and cold which had a great snap to it. I am not doing wine these days so I couldn’t tell you much, but the attention to our team from the wine steward was tops and the guys loved every last bottle.

 

Service:  5/5

• Radim and Tonya made for a powerhouse team, ensuring we were well taken care of. I told you about Radim, but Tonya wore a swanky, tailored black suit, white shirt and lavender tie. We gave her an SVSM hat and newly released lapel pin, but we understood she couldn’t show favoritism and wear it this night. I am almost certain she wears both every day she isn’t at work. Putting up with our crew can be a challenge, but she managed to keep us on track with her sense of humor, deep knowledge of everything on the menu and direct guidance for our orders. In some cases Tonya made decisions about what would suit us best (i.e. one or two orders of Hamachi shots). She was a subtle salesperson without making anyone feel pressured. Other than Radim, Tonya and meeting the Chef, everyone else seemed to fly under the radar, which is the way it should be.

 

Ambiance:  5/5

• GM Radim met us as soon as we hit the door. He might have noticed our fantastic Preston Pipleline sponsored black Mercedes Benz Sprinter bus, but his greeting was effortless and right on the mark. Managers wear a classic dark suit, most appropriate for the industrial chic décor of the place. Within a few steps of the front door you hit the bar at right, and the main, very open dining room and private rooms are off to the left. Within a few minutes we were into our first cocktail at the bar and Radim gave us our first introduction to our star waiter, Tonya.  As required, we did not have a private room and as arranged and requested in advance we were at a great round for seven in the middle of the main dining room. The mix of guests include special birthday celebrations, business dinners, and date night. Tables are just far enough apart to allow some privacy and the fast paced, well styled table action brought strong when food is delivered by a troupe of wait staff. This restaurant knows its strengths and from there this place excels.

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Bill Baron "The Chairman"

 

Overall Experience:  5/5

• I have, for the past many years, heard mixed reviews about Alexander’s—most however, were generally complimentary and positive.  I must say that I was impressed with both the quality of the meal, feel of the facility and certainly with the staff.  The staff is the best there is so far.  My NY dry aged steak—a go-to at every SVSM event for me—was exceptionally well flavored and cooked to my temperature, and yes, a bit of char. Super delicious.  The feeling inside the restaurant was one of sleek yet steakhouse.  I don’t give out 5 stars very willingly, but this experience deserves it.  I think I was a 4-stars overall, but the staff team put me over the top and edged up to 5.  They really put on a show of what service with a smile and perfection is all about.  Can’t wait to go back and experience it again.

 

Food:  4/5

• It’s all about the steak, followed closely by everything else.  The steak was absolutely as near perfect as it could be.  Excellently flavored, and not overly salted as so many can be.  A nice char on the steak was present but was not overpowering.  The sides were delicious as well, but I pretty much stay focused on the steak—and it was incredible.  I am so close to giving this steak a “five star” rating, but perhaps I need to go back just one more time for another one…then might rate them a “10”.

 

Bar/Wine List:  4/5

• The bar service was good, though at the beginning, I was concerned as I was sort of waiting for their attention.  Little did I know that the team of 3 behind the bar were already working on cocktails for our whole group.  I guess I was just not paying attention.  Now, the wine list is quite extensive and very nice.  Any—ANY—restaurant that has Pahlmeyer Proprietary Red is a winner in my book.  3 bottles later, and all was perfect. 

 

Service:  5/5

• The team that served us was not just very good, they were outstanding.  Let me call out Tanya in particular.  She was absolutely…in the words of Frank Sinatra…King of the Hill, Top of the Heap, “A” # One!  She and her team did an OUTSTANDING job.  Such a pleasure to experience really very good food with a tremendously talented team that blows away the competition thus far in our quest to enjoy the best steak houses in Silicon Valley. 

 

Ambiance:  5/5

• Love the chic setting of the restaurant.  Really appreciated its cleanliness including the men’s room.  It’s on the side of contemporary, but just is super. 

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Mike Preston "Ditch Digger"

 

Overall Experience:  4/5

• I was surprised when I arrived at the new Alexander Steakhouse location.  I was expecting to show up the original location near the Vallco Shopping Center in Cupertino. But Alas- instead we were dropped off at a new shopping center in Cupertino and in front of a brand new Alexanders facility.  First impression was of a beautiful new modern facility and that impression carried through to the inside. Fresh, clean, open, modern, friendly atmosphere with enthusiastic welcoming staff waiting for us.  The wait for seating was minimal and the accommodations at the bar really nice for making that wait pass quickly.  The restaurant was very busy at our 7 PM arrival but I was surprised that by 8:30 PM it became a ghost town.  Thursday night, I always thought Thursday nights are a big date/party night?  What is happening to Silicon Valley??  Oh well, just made the service that much better for us and no concerns over the increasing volume level at our table.  I had a great evening, with great folks, great steak, and great service.  Looking forward to returning to Alexanders.

 

Food:  4/5

• As is customary for the Steakmasters the appetizers begin to roll early. And plenty of them. Oops, did I forget to mention that the cocktails rolled sooner?  Yes the bartender and the waitress made sure we did not wait long for our cocktail starters.  My choice this evening was Bullit Rye Old Fashioned and the bartender added his own special mixology to the drink to make it delicious. In fact so good that in required another. Very nice.  Then came the appetizers. Not sure I remember the names of all but included Oysters, Octopus, and Steak Tartare.  All were delicious and uniquely prepared and showed very well on their small plate serving dishes.  Then came the wine of the night, a very nice Pahlmeyer red wine with a super smooth finish. Yummy!  That first bottle led to more and we stayed with that wine all night as it paired perfectly with the steaks. For me, it was beet salad time. Not only was the presentation beautiful but the salad was excellent. A winner for sure. And of ample proportion. Following the salad came my main course of Fillet Mignon.  That is my usual order and I almost always have it cooked medium and butterflied.  This steak did not disappoint. Cooked perfectly to my liking, with a small herb salad and pickled shallots on the side it not only tasted great but looked great.  And if all that was not enough pleasure the wait staff was kind enough to enhance our meal with an assortment of cookies and some huge displays of cotton candy.   WOW!  What a great meal.

 

Bar/Wine List:  4/5 

• I repeat, the bartender was friendly and creative and service orientated.  Not only did he make our drinks but he suggested improvements or modifications that may enhance them. And all with a smile.  Service like that really enhances the experience and he did it really well.  As for the ambiance of the bar?  For sure a more modern look but I like that.  Clean and bright and kind of a sexy Las Vegas looking bar.  Yet sized just right to serve this quality of a restaurant.  If I was in the neighborhood I would stop for a drink at the bar for sure.

 

Service:  4/5

• The staff serving the meal was the same as the bar staff. Attentive but not pushy, allowing us plenty of time to talk and enjoy our meal experience yet always ready to answer questions and serve our needs. I really enjoyed the dining experience with them.

 

Ambiance:  4/5

• I have mentioned the ambiance a couple of times already. Sleek and clean and open and friendly.  I do like the old traditional wood paneled Chicago style steakhouse look but for silicon valley, and just down the street from the new Apple spaceship complex, the look of this restaurant is perfect!!  New and Fresh!!  Excellent. I will return soon.

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Mike Johnson "MJ"

 

Overall Experience:  5/5

• My Alexander’s at Main Street Cupertino experience certainly started on the right foot as we arrived and were quickly introduced to the GM Radim. Radim was very courteous and welcoming as he led us right into the bar where the waiting bartenders quickly started making drinks as ordered. I was very happy to see draft taps, one of which is my current favorite, Schrimshaw. Scrimshaw is a trendy pilsner out of North Coast Brewing in Fort Bragg. With all the IPA’s floating around in restaurants/bars these days it’s nice to see an establishment make the effort to recognize the pilsner crowd. I also believe a nice pilsner or two is a good lead into a great meal. Cold and refreshing without loading you up too much. We had time for two drinks in the bar and then off to the table we went. As you head to the table, actually when you enter the restaurant and head to the bar, you pass the most unbelievable display of steaks I’ve seen. I’ve seen bigger meat displays but none with the selection of fantastic looking cuts. The restaurant has an amazing selection of Japanese Wagyu A5 you can see and then order for dinner. VERY impressive!!!

 

Food:  4/5

• The table shared multiple appetizers of which I tried the Hamachi shots, a fun presentation with Hamachi, ponzu, avocado and ginger – really a nice balance of flavors. I also tried the Burrata and Rocket Arugula with Quince compote. Very interesting and tasty as well. Finally, I had a Seared Scallop that was severed with a ham crisp raisin puree and roasted cauliflower – truly excellent! As usual, I ordered the wedge. In my never-ending quest to have a wedge “chopped and tossed”, Alexander’s came up a little short. Salad chopped but unfortunately the dressing, candied bacon (how good does that sound?!?!), apple, egg and tomato were placed on top of the chopped salad. I realize the request is a bit odd as the point of the wedge is the presentation but the ingredients were fresh and very tasty. This is the only reason for the 4 instead of 5 on food but I’ll still give a 5/5 for overall as the other parts of the experience were excellent.  I ordered a Bone-In Dry Aged New York cooked to Medium Rare. My steak was cooked to perfection. With only a little bit of seasoning, the NY’s flavor was excellent and the texture of the meat was very pleasant as well. The finer cuts of New York have all the flavor and a great texture as well and this steak was on point! We shared sides of which I tried the brussels sprouts and creamed spinach. Both were very good, the sprouts were served with jalapenos and bacon so you know that was great and the creamed spinach, while certainly not traditional was very good as well. An assortment of deserts were served. I tried a couple but without doubt the “Old School” with banana cream, ice cream, chocolate pastry and MALT Crunch was my favorite. I think a brawl was about to start for the last bite… or at least I was ready to rumble for it!

 

Bar/Wine List:  5/5 

• I didn’t see the wine list but when Pahlmeyer Proprietary Red is being served you know the selection is very good. There was no wait to be had when the glasses got light.

 

Service:  5/5

• Tanya was our lead and did a magnificent job. The rest of the staff was attentive but not over bearing – there when you need them but not noticeable. The synchronized delivery of the plates is an impressive feat with a large table but the staff knows what they are doing and it certainly shows.

 

Ambiance:  5/5

• Alexander’s is of what I call the a “Modern Steakhouse”. This just means they don’t have the old school style and feel but they do “Modern” very well and the overall ambiance is classy but comfortable. The meat display case is a really cool feature and certainly is unique from most steakhouses these days.

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Gary Christensen "Wingman"

 

Overall Experience:  5/5

• I have been to Alexanders before with a group of professionals. We showed up unannounced and had a nice meal. The service was adequate, not over the top and the food was very good. This go around was quite different. The staff rivaled the excellent food they served and Tanya our host was superb. The atmosphere is definitely nice and while it feels a little oversized to me it is very comfortable. I agree with some of the other members that the service here coupled with the quality of food and presentation earned them additional praise.  A special thanks to the “Ditch Digger” for executive transportation and picking up the tab this go around and to our host “Lord Mayor” for obviously going to great lengths to set up a memorable visit. 

 

Food:  4/5

• From the appetizers on I didn’t try one thing I didn’t like. I had favorites but all in all everything was good. I had the steak sampler with three different types of steak and again there was a favorite cut but nothing went to waste, it was all very good. Steak was grilled properly and to a perfect medium rare stage. Other’s at the table shared bites and again I have to say that I was impressed by all the different cuts that I tried. Excellent flavors and very good representation by the staff to help you decide based on your personal preferences. It’s always nice when the staff is well versed in what they have to offer and even better when their suggestions are spot on. I look forward to coming back here. 

 

Bar/Wine List:  3/5 

• The bar area is adequate. Its situated at the entrance to the restaurant and has plenty of seating. Its a bit narrow and also serves as a passage way to the bathrooms. The bathrooms are exceptionally clean and nice. As a group gathered at the bar we found ourselves clogging up traffic a bit and unlike some of the other steakhouses we have visited this bar seems to be an external part of the facility. I prefer to be closer to the seating areas with a little more room to relax and enjoy. Bartenders were attentive and drinks were made well, again the overall staff here was excellent.

 

Service:  5/5

• A quote from one of the other Steak Masters says it all “Such a pleasure to experience really very good food with a tremendously talented team that blows away the competition thus far in our quest to enjoy the best steak houses in Silicon Valley”  We have had some pretty great service at the different venues we have visited but this staff was a finely tuned machine. All the food came at once and was presented as though they had rehearsed it all day. I have a shell fish allergy and once I mentioned it to our host I never had to mention it again to any of the wait staff. An alternate dish accompanied anything we ordered that might contain ingredients that are a problem for me. Very impressive.

 

Ambiance:  4/5

• As I mentioned the restaurant is very large and for me loses a little character compared to the more traditional smaller steak houses we have visited. It is extremely clean and the presentation of meats at the entrance is pretty awesome. Again for me the staff made up for any personal opinion of the surroundings and what really made a difference was the quality of food and service they provided for this visit.

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George Reilly "Jorge"

 

Overall Experience:  5/5

• Awesome Steak House!  It’s exactly what I thought it was going to be and exactly what I was hoping it was going to be.  I had been to Alexanders in their former location when it first opened in Cupertino, but I had not been back since. My mistake. From the ambiance to the service to the steak, Alexanders performs!

 

Food:  4/5

• The Alexanders Trio (Sampling of Domestic/F1wagyu/Full-Blood Wagyu Beef) was spectacular! Have to say the combo was the best steaks I have eaten in lots of years. However, to be honest, until I started writing this review, I had no clue of the price of what I ordered…it isn’t cheap at $250. If you can splurge…it’s worth it!  The sides and appetizers were also great so I had nothing but a great dining experience.

 

Bar/Wine List:  4/5 

• I got to the bar first from our big group and the bartender immediately took care of my first order for 4 martini’s. They were served Crisp, clean and prompt, before he took care of the rest of the group. Thumbs up in the bar.  Wine…I barely got a look at the wine list and our “Chairman” was ordering and he got it right with some perfect Pahlmeyer…once again Alexanders delivers!

 

Service:  4/5

• Tanya, our server, went above and beyond!  Prompt, professional and with a bit of swagger in her personality.  She and her team stayed on top of our large group perfectly!

 

Ambiance:  4/5

• Good location, great look outside and in. You know you are in an upscale joint right away and the team, from the manager to the bus team makes sure you have a great experience.  Thumbs up.

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Pat Sunseri - Honorary Guest of the Evening

 

Overall Experience:  4/5

• This was my first experience with the Steak Masters and I was not disappointed. I was treated to a wonderful night of great conversation and wonderful cuisine.  Located in Cupertino, Alexanders Steakhouse host a very sophisticated professional setting.  The menu offers a variety of mouthwatering choices supported by friendly, experienced servers.   

 

Food:  3/5

• The several courses including appetizers were prepared beautifully.  The variety of flavors and textures were pleasantly satisfying.  My main dish was a porterhouse steak.  It was prepared brilliantly and served medium rare at the right temperature.  Though it was tender, I believe it needed more seasoning.  I found myself trying to stretch out the caramelized glaze to enjoy each bite.  The presentation of the plate was boring.  It was a white plate and a steak.  No garnish or sauce was added. I noticed other dishes were presented with much more artistry and presentation.  

 

Bar/Wine List:  4/5 

• The bar sets the contemporary theme that is carried throughout the restaurant.  It was comfortable and large enough to facilitate those that wanted to sit and enjoy a cocktail.  It was surprisingly quiet for the amount of people that were there.  I had a Tito’s Martini which was served perfectly.  The wine storage room was impressive with a vast selection of beautifully displayed bottles that you past on your way from the bar to the dining room.  Our wine with dinner was lovely, unfortunately I can’t tell you what was ordered by our host.

 

Service:  5/5

• Our server was not only helpful with the selections on the menu, she took a considerable amount of time to answer any questions we had.  I found it very helpful in making my selection.  The delivery of each course was orchestrated perfectly.  Our table was surrounded by servers that presented each course on que, with perfect precision.  Very impressive. 

 

Ambiance:  5/5

• If you are looking for a family restaurant, that is more traditional, in style and ambiance, this is not your restaurant.  Alexander’s Steakhouse offers a sleek contemporary feel combined with simplistic elegance, influenced by Japanese design.  The quiet atmosphere was appreciated.  The restaurant had great acoustics which allowed me to easily hear conversations around the table. 

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