SILICON VALLEY STEAK MASTERS

1st Quarter 2020 - Birk's Restaurant, Santa Clara

March 4, 2020 | Gary Christensen "Wingman", Mike Johnson "MJ"

 

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OVERALL RATINGS​​

• Bill Baron "The Chairman" - 4/5

• John Poch "Chef Boyardee" - 4/5

• Mike Johnson "MJ" - 4/5

• Ron Zraick "RonZ" - 4/5

• Pat Quinn "The Dictator" - 5/5

• Gary Christensen "Wingman" - 3/5

• Mike Preston "Ditch Digger" - 4/5

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Bill Baron "The Chairman"

 

Overall Experience:  4/5

• Let me begin by sharing what an overall very nice experience it was at Birks. I am not sure whether this was a “Dan Quayle” sort of moment—that is to say creating a low bar of expectation with a beating of that low bar—or perhaps it was just a solid food experience because that’s what Birks has been generally known for over a couple of decades.  I was not overly thrilled with the décor as the place needs an overhaul.  Also, one of our crew had an ant or some damn bug in his wine glass—more protein, I guess. Those things aside, my meal was really quite good and the steak was cooked to perfection. Despite thinking I was going to have a mediocre to poor experience, I stand corrected and recommend Birks. It was, again, a really good steak.  And, I must share that the food experience pales in comparison—at each of the places we have been and will go—to the wonderful fellowship of the SVSM.  Just so good to enjoy such wonderful friends.

 

Food:  4/5

• As is the case with each of our SVSM events, I chose the New York.  It was a grass-fed grade and super moist.  The steak was prepared perfectly medium and was charred on the outside yet pink, juicy and really near perfect on the inside.  Delicious flavor profile and when married to Chef Boyardee’s and MJ’s vino—really about as wonderful as it can get.  The entrée comes with two sides, which is highly unusual as most places only serve the steak and everything else is extra.  I chose no sides—simply to enjoy the steak.  Although, I did have the wedge salad and it was crisp and delicious.     

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Bar/Wine List:  3/5

• The bar service was decent.  I would say that the two gentlemen behind the bar were a bit overwhelmed by the evening’s activities at the restaurant.  It was a busy night and the two were moving pretty quick and forgot to smile. That said, the cocktails were good and of decent proportion. Again, the bar needs an overhaul, aesthetically.      

 

Service:  5/5

• Miro was the man.  He was really terrific as was his team.  He performed wonderfully.  We also were greeted by the executive chef, Julie.  She was quite pleasant and informative as to the steak selection.  She knows her craft and it showed in the food.  Appreciated the attention to detail and her time.

 

Ambiance:  3/5

•  A bit lackluster.  As well, we were put in the back room and were all to ourselves.  On the one hand, an absolute no-no.  We want and need to experience the environment not from a private room.  On the other, it allowed us to talk and enjoy one another’s company more easily and for that, I am grateful.  The place needs an update as I shared.  By the way, the men’s room was very clean.

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John Poch "Chef Boyardee"

 

Overall Experience:  4/5

• Birks definitely attracts the movers and shakers in Silicon Valley evident by the 5 o’clock takeover of the bar scene as you enter the restaurant. My last visit to Birks was over 10-years ago and they did not disappoint on this visit. So glad that MJ & Wingman selected Birks. This is a well-priced steakhouse, business client friendly, plenty of parking and a menu with a chef’s touch.

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Food:  4/5

• First Impressions when you enter Birks is that of an old-school bar with a bartender ready to serve you – that is a solid start. Our bartender was very attentive, quick and helpful. The wine list was impressive with their extensive listing of local and Napa & Sonoma wines. No superstar cult-classic wines, but if you know your wines, you will find something. I brought some wine and we purchased a few bottles and the service was superb. Quickly replaced the glasses on the table to pair with the wines we brought. Very impressed with the bar and wine.

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Bar/Wine List:  4/5 

• As for the food, we started with the “combination appetizer” of Moroccan steak bites and the obliquus garlic fries which seems to be a staple in Silicon Valley and their fried calamari. The Moroccan steak bites were a nice surprise. The steaks were thinly sliced with smoked garlic-herb oil with a goat cheese-mint yogurt sauce. The steak bites were tender and definitely spiced. Salads were ordered and I had the Spinach Salad that was prepared with pears, apples, pomegranate, candied yam, kale, feta cheese, pecans in a maple vinaigrette. A unique salad to say the least. Others at the table ordered the Caesar Salad and Chopped Salad. I did not try them, but the salads were well received. As for the entrée’s … we were a group of nine and all ordered steaks. I had the Certified New York Steak Oscar. The New York was topped butter poached asparagus, Dungeness crab and béarnaise. Entrees were served with garlic mashed potatoes and creamed spinach. Hurray for the creamed spinach. You could actually detect the earthy mineral taste of the greens under the thin cream sauce and the garlic-mashed potatoes should be served with a defibrillator – but butter and potatoes is a good thing? The only reason it didn’t receive a perfect score is that my New York was cooked more medium than medium rare. The cut was good and the seasoning and grill sear was nice – but medium made the steak okay – not bad - but not superb. The “Humble Dictator” sitting across from me ordered the wood smoked Certified Angus Prime Rib and it looked terrific. A nice cut with a perfect medium-rare look.

 

Service:  5/5

• The service was consistent all night – from the bartender to the waiter to the chef and the dining manager - consistently stellar. I was very impressed with our waiter Miro’s professionalism. Dinner was very well paced. Saed, the Dining Room Manager was terrific. The first person to greet you upon your arrival, very welcoming and a true professional. Julia, the chef, greeted our table to share her recommendations for dinner as well as her background. All nice touches that complimented the evening well.

 

Ambiance:  4/5

• Birks has a nice ambiance with their white table cloths, cloth napkins, shining utensils, and a view of the open kitchen. Plenty of energy in the restaurant on our night helping set the tone for a business dinner. The real reason to come to this steakhouse, though, is their longevity and quality. Longevity in terms of the staff at Birks, who have been together for years and it shows and quality in the steak selections offered. In the world of chain restaurants, it is great to see local privately-owned establishments, such as Birks and Sundance not only survive but continue to operate in a first-class manner.

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Mike Johnson "MJ"

 

Overall Experience:  4/5

• Wingman and I were the hosts for this dinner and we chose Birk’s. Birk’s has been around for quite a while and the SVSM group hasn’t visited it yet. The original owner sold the place and it’s had ups and downs since, but we wanted to give them a shot. Birk’s is located in a commercial office building in Santa Clara. If it’s your first time going you might want to give yourself a few extra minutes to find the place as the entrance is not on the parking lot side of the building.  As the hosts, Wingman and I showed up a bit late as our Uber driver wasn’t the keenest driver in town. As we walked in the group was standing at the end of the bar and all had drinks in their hands and smiles on their faces, a good start for sure. I went for a vodka soda and it showed up quickly and was very refreshing. More of these to come for sure! After a bit, the hostess, who greeted me very cordially, said our table was ready and we moved to the table. Our table was in a private area a little above the main dining floor. I thought this was cool as I hadn’t identified us as a “special” group and only had made reservations for ten. The restaurant took it upon themselves to give us a nice, private table to enjoy our meal.    

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Food:  4/5

• The table started with a combo appetizer which included fried calamari, French fries and steak bites. We later ordered their shrimp appetizer as well. I didn’t order any of these and they really wouldn’t have been my picks as the fried food and steak bites didn’t sound like the best items on the menu. The calamari were so-so due to the rings being a bit mushy and the steak bits were nothing to write home about. The fries were good but it just wasn’t really what I was looking for. As usual I ordered the wedge, chopped and tossed. The salad was basic but showed up as ordered, truly chopped and tossed. The bacon was pancetta style and was very good. The wedge if not drenched in dressing can be a rather light salad and this salad certainly hit the mark. For dinner, I ordered their New York strip medium rare, the steak showed up as ordered. It was very tasty and tender. Wingman didn’t offer up a bite of his prime rib but said he really liked it. That’s probably the reason I didn’t get a bite! For dessert we ordered sampler plates with crème brule, cheesecake, key lime pie and raspberry sorbet. All were good but not great. All in all, I was pleased with the food. The steak really helps balance out what could have been a lower score with the appetizers. 

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Bar/Wine List:  4/5 

• The bar is good sized and in the front right side of the restaurant. It was fairly busy but with two bartenders, they had it handled. It’s certainly feels big enough and the bartender was quick with the drinks and everybody seemed happy with their drinks. I took a quick look at the wine list and Birk’s has a nice list which includes enough of the standards you’ll be sure to find something you’d like.  

 

Service:  4/5

• I thought the service was really good. From the hostess greeting us to the manager meeting us at the table to welcome us to Birk’s they were very pleasant and attentive. Our waiter did a good job as well, although our personalities might have overwhelmed him a bit. He still did a very good job in keeping things flowing, including opening many bottles of wine we brought with us and making sure we had what we needed. Before dinner the Chef came out and spoke with us for a bit, she really went through the steaks, answered some questions and pointed us in the right direction with some suggestions for dinner. I thought it was a very nice touch.

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Ambiance:  4/5

• The restaurant is in an office building complex so the outside is unassuming. The ambiance is a low-key steak house. Probably a little old school but not like 50’s-60’s, jacket and tie old school. Certainly, it’s not the urban modern look but I think it has a very comfortable feeling. I thought the private table was a nice touch as the restaurant was full when we got there and it allowed us to have our own conversations without being run over by (or running over) the main floor.

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Ron Zraick "RonZ"

 

Overall Experience:  4/5

• Birk’s has been in Santa Clara since 1989 and has been under the ownership of Ali Azad since mid-2016. This is the second time I’ve eaten here and will definitely go back again.  The entire experience was a pleasant surprise to many of us. Nine of the 10 Steak Masters were in attendance, with Lord Mayor having to cancel due to a family emergency.  We missed him.  The dinner was arranged by MJ (aka Billy Goat) and the Wingman. Although they kept us in suspense for quite a while, they delivered big time.   And thank you to the Chef who once again came bearing gift. Focaccia bread from North Beach and Steak Master logo etched in a whiskey glass with a “cigar holder”.  Chef, what a great addition to the group! 

 

Food:  4/5

• Birks is a steakhouse, but with an expanded menu that includes seafood, pasta, and cuts other than beef.  But, despite Jorge’s repeated early attempts to re-brand us as the Silicon Valley Fish Masters, we all enjoyed beef in one form or another. We started with the appetizer sampler which included Moroccan steak bits, fried calamari, garlic fries. The Moroccan steak bits were good although Mozyington asked why steak as an appetizer when steak is the main course?  Great question Mozy. We did order the olive oil poached shrimp, but they never showed up. I bet they would have been great.  For a salad, I ordered the chop house salad. Very simple it consists of butter lettuce, red onion, cucumber, tomato, feta, red wine vinaigrette. The key to any salad is the dressing and they nailed the red wine vinaigrette.  Sounds easy, but it’s not easy to balance the olive oil, vinegar and herbs. Now to the “steak”.  Birks’s has a wood smoked certified angus beef prime rib that was absolutely delicious. A different preparation of my favorite cut, the ribeye, I often order prime rib out after ruining my share of them in my over.  This was fantastic.  Smokey, and tender it had my old friend fat cap to dd to the flavor. Just the right amount of au jus on top and a creamy, balanced horseradish on the side complimented the meat.  The steamed veggies were basic, but the garlic mashed potatoes were pretty darn good.  We ordered the Chef’s selection for dessert.  I tried the ice cream and sorbet and the cream brulee.  All good!  I also had my usual bourbon for dessert.         

 

Bar/Wine List:  4/5 (Bar), 5/5 (Wine)

• The bar at Birk’s was great, but I’ve never met a bar I didn’t like.  The Jack Daniels came with a “big cube” to cool it down.  The bartenders were very attentive, and I’d definitely go back with the Steak Mistress to eat at the bar.  MJ and Chef Boyardee brought some wonderful wines. I enjoyed the Sea Smoke Pinot Noir the best. 

 

Service:  4/5

• Service was solid all night.  The bartender was great.  No one went thirsty. Our server Miro was on it from the start and really never noticed that we needed anything, and he did not “overpower” us, i.e. interrupt us, with service.  Executive Chef Julia Jones visited and talked a little about her background, the history of the restaurant and how they prepare their steaks. On a very hot wood grill.  

 

Ambiance:  4/5

• It was a little hard to tell about the ambiance because we were in a private room.  This is usually a no-no for Steak Masters, but the room was all glass so we could see the kitchen and the rest of the restaurant and frankly I kinda liked being away from the masses.  Good job gentlemen!

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Pat Quinn "The Dictator"

 

Overall Experience:  5/5

• They say that anticipation can heighten the experience, well we had much anticipation thanks to our hosts, Johnson and Wingman, and we had a better experience that I had originally thought possible. Not that Birks has a poor reputation it is just that the reputation was from 1994. Birks was thee hot spot for the burgeoning Silicon Valley players, power brokers and wannabees. Turns out the same pack still runs there, I should know, I ate dinner with them! The location is still centralized and the parking is easy. We all arrived around 6:30 on a Wednesday evening and the bar and dining tables were fairly full. Having not eaten at Birk’s in years I was happy to see it still had a buzz and a decidedly Steakhouse vibe. The Maitre D greeted the first arrivals and helped us establish a beach head at the bar. After much pre-virus bro-hugging and handshaking and “how can I be the man when you da man” we were escorted into the private dining room which was well suited and sized for eight SVSM-ers. Our ninth, Lord Mayor, was absent due to familial responsibilities (he was missed). Nonetheless, the night was energized and most convivial and Birk’s did its job helping that along.

 

Food:  5/5

• Menu was solid with more than great steaks to enjoy, but we were there for the meats, like Arby’s. I choose the smoked Prime Rib, medium rare which was served with silky smooth garlic mash potatoes. Truth be told I am not traditionally a smoked meat fan, but this generous slice of prime rib was especially well prepared and smoked just right. Not overbearing, not undercooked, our Chef new her stuff! Each bite was more tender and flavorful then the last, truly enjoyable. I passed on salad after enjoying the mixed hors d’oeuvres platter that featured amazing truffle fries, calamary and tasty steak tips. We topped our meals of by sharing, again pre-virus, a medley of well prepared and flavorful desserts consisting of crème brulee, cheesecake, key lime pie and seasonal berry sorbet. I would not hesitate to recommend to friends and colleagues.

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Bar/Wine List:  2.5/5, Wine:  5/5

• The main bar in any restaurant is usually its opportunity to set the tone and build excitement for the evening ahead. Unfortunately the bar experience at Birk’s fell short of that mark. Several of us felt that the staff behind the bar were just phoning it in as expressed through the uninspired cocktails that we received. The wine we enjoyed was once again provided through our internal resource, Chef Boyardee. The Boy Chef has a seemingly unending supply of the perfect wine to pair with any meal. The evenings favorite on my scale was the Sea Smoke “Ten”. One of my favorite Pinot Noirs, Sea Smoke “Ten” seamlessly enhanced my meal with every sip.

 

Service:  4/5

• Dinner service was un-intrusive and efficient. They follow the 3 rules of caddying…Show up, Keep up and Shut up! We were graced by the Executive Chef Julie. Her passion and enthusiasm for her craft shone through in her gracious download of her vision and experience. We were made to feel welcome and it was much appreciated.

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Ambiance:  4/5

• Birk’s is a true pioneer in the Silicon Valley steakhouse genre. Jeans and a white button down are as acceptable as coat and tie which creates a unique vibe. The Great America area is experiencing a massive rejuvenation and I am sure that Birk’s will play host to many more visionary power lunches and victory dinners. As a bonus to our evening, Chef Boyardee surprised us all with SVSM scotch/cigar glasses and Focaccia bread from his favorite Italian bakery in San Francisco. Liguria. His spirit and generosity are the essence of the Silicon Valley Steak Masters.

 

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Gary Christensen "Wingman"

 

Overall Experience:  3/5

• I have had no previous experience with this restaurant and went with the expectation that it would be very commercial simply because it’s located on the bottom floor of a commercial building. I’ve passed by it a thousand times on the freeway but never thought to come here for dinner. I also assumed it would be less of a steakhouse and more of a TGI Fridays setting. I got that wrong, this is a much nicer restaurant than I anticipated. After my co-host suggested this restaurant I read their reviews which are mostly good with a few bad reviews mixed in. I admit, I was skeptical that this was a good choice. The restaurant is a much different experience than the bar area and given the location I can totally understand the reason for the layout. For me, it isn’t a traditional steak house so for overall experience I gave it a 3. Most of the clientele in the bar area was the “after work" crowd winding down from the day. It was a Wednesday night so it was easy to get a seat at the bar but as usual our group ended up standing in the entrance next to the bar to enjoy a round of drinks before dinner. Overall a nice place, just not the traditional steak house feel that we are supposed to be rating. It’s geared for the after work crowd, has a nice bar, good food, outside seating and a great layout for that purpose. 

 

Food:  4/5

• Birks has a nice selection of steaks. They also have a decent selection of alternatives including seafood options. Our appetizers were tasty, the fries and calamari were deliciously seasoned and the other sides floating around the table were all very good. The menu consists of a nice seafood selection and most traditional cuts of meat. For me it’s almost always the Ribeye. I ordered it Medium Rare as I always do along with the Wedge salad. The salad was great, crunchy and tasty. The steak was massive, cooked well and seasoned perfect. Simple sides of creamed spinach and mashed potatoes were served with the steak. All of which were on point and all very delicious. Desserts looked great but I didn’t really participate in dessert so I didn’t take them into consideration.  

 

Bar/Wine List:  4/5

• They got 4 stars here even though we brought our own wine compliments of Mr Poch and Mr. Johnson. These guys all know how to choose wine, it was over the top as usual. Based on the rest of the experience I'm sure Birks has a very nice wine list. Incidentally, they were quick to decant the bottles of wine we brought and attentively kept every glass full throughout our meal. Bar service was very good when we first arrived but then again it was a Wednesday night so not very crowded. Drink service once we were seated was also very good, our waiter (who was great) never let the water or the wine go unattended. The bar was inviting and bartender was  engaging and personable. 

 

Service:  4/5

• Maybe we are spoiled but we have received some pretty spectacular service at other venues including a regular and customary visit from the Chef. Our waiter was knowledgeable and focused on our experience and our food delivery was uniform. Questions were answered without hesitation. Recommendations were also made. Our server was personable and attentive even though with all the catching up we were doing we typically take forever to decide and actually order. As I mentioned, wine and water glasses were also well attended. Waiters and Chef were very accommodating and I would return to this restaurant based on the service alone.  

 

Ambiance:  3/5

• With respect to other full fledged steak houses across the Bay Area the feel of this restaurant is average to me and has less of a traditional steak house vibe. It’s more of a hybrid restaurant that was created to serve the after work crowd which is totally fine. Once again the food was very good and exceeded my expectations. The bar area is large but the restaurant is smaller than some we have visited. Bathrooms were clean and the restaurant itself was also very clean. The bar seems to be designed to serve a high traffic Friday night crowd, not sure about the restaurant. We had a nice table in the back of the restaurant it was relatively private and quiet. The accommodation’s (table, chairs and setting) were nice and the feel of the restaurant area was also comfortable and nice. In my opinion it’s a nice place to stop for dinner and I will most likely return.

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Mike Preston "Ditch Digger"

 

Overall Experience:  4/5

• Well I have some 3s and some 5s so blended together I give this restaurant a 4of 5.  I would return any time and in fact I would like to try again to see if perhaps I just happened to have had a bad draw on the steak. Also, i would have no problem recommending this valley tradition steak house to others. I applaud Birks for being in business for so long and for staying so busy on a week night in an industrial / business area of town.  As usual I had a great time with my Steakmaster brothers, drinking excellent wine provided by Brother Chef , laughing hard, and being served by an outstanding staff in a wonderful room. Thank you Birks!

 

Food:  3/5

• I liked the menu a lot. I thought the variety of steaks and other offerings were ample and exciting.  As is tradition appetizers were ordered for the table. They looked really good and were fun to pick at. Yummy peppers, calamari,  french fries,  and steak bites.  All was good except I didn't love the flavor or the toughness of the steak bites. Such a shame as I was so excited to try those bites.  Happy to move to the main course.  But I am boring, actually I prefer consistent, and ordered my petite fillet again but this time with a stretch. I ordered the Petite Fillet Oscar done medium. So my steak came covered with crab and asparagus and hollandaise sauce. It looked super yummy and I couldn't wait to dive in. So when I did take my first couple of bites of the steak I was disappointed. The steak was tough and didn't have a great deal of flavor. The crab, the asparagus,  and the sauce did the best they could to improve the flavor of a very average piece of Filet. So disappointing. I don't remember what I had for desert, it was ordered for the table by our host but I don't remember eating it. Either it was not a memorable desert or it was fantastic but I had too much wine before hand. Can't judge that item sorry.

 

Bar/Wine List:  5/5 

• I showed up at the restaurant about 1 hour before our 7 PM reservation  along with a brother steakmaster Pat Quinn. Of course we went straight to the bar for a cocktail and were served a delicious Manhattan promptly. The bar was crowded with a good group of folks giving a nice lively bar feel.  The quality of drink and the suggestions from the bartender were excellent.  

 

Service:  5/5

• So good!! Our lead server Miro was on it. Immediately providing menus and taking drink orders as we were seated. Then promptly Executive Chef Julie came in our room to discuss the menu , the meat types, and some of her personal history and experience. She was lovely.  Drinks, appetizers, main course, desserts, water refills and all needs were filled promptly by Miro and his team. They were all excellent making the experience so great.

 

Ambiance:  3/5

• Tempted to make this a 4 of 5 environment but not quite unique enough for a 4. And of course a 5 is almost impossible. The restaurant as a whole was busy and lively and had the traditional steakhouse feel. We were privileged enough ( or maybe it was just to protect the other patrons from our loud gang) to be placed in a very nice, perfectly sized, private room. Well dressed and glass walled this room was very appealing and served our group perfectly.