SILICON VALLEY STEAK MASTERS

2nd Quarter 2025 - Arya Steakhouse, Palo Alto, CA

April 9, 2026 |  Ron Zraick "RonZ" & John Poch "Chef Boyardee"

 

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OVERALL RATINGS​​

• Ron Zraick "RonZ" - 5/5

• John Poch "Chef Boyardee" - 5/5

• Bill Baron "The Chairman" - 5/5

• Gary Christensen "Wingman" - 5/5

• Pat Quinn "The Dictator" - 4/5

• Michael Mulcahy "Lord Mayor" - 4/5

 

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Ron Zraick "RonZ"

 

Overall Experience:  5/5

• I really loved this SVSM dinner for a few reasons. Now, I admit that I’m biased because I chose the restaurant, so keep that in mind. It’s always great to get together with the Silicon Valley Steak Masters. It’s been a while since we got together and our last dinner at Pressroom was not “official”, and therefore no reviews were required. I love Mediterranean food. It is the “food of my people” and is generally healthy, and flavorful. Although most Steak Masters ordered steak (with one notable exception) tonight, the appetizers were Mediterranean themed and served mezza style. More on that later. I’ve enjoyed my meals and beverages the other two times I had dinner and will be back. It’s a short walk from the Caltrain station, so it’s convenient to get to even during rush hour. Tonight’s meal and overall experience were outstanding. 

 

Food:  5/5

• The appetizers were incredibly good with many traditional Mediterranean dishes including hummus, sambosas, falafel, borani bademjan (a milder baba ganoush) pistachio meatballs in a pomegranate sauce, mast o khiar (tzatziki), and assorted bread for dipping. All were delicious, especially the mast o khiar which was well balanced, creamy, tart and wasn’t overpowered with garlic. Lord Mayor and I split the heirloom tomato salad and the tomatoes we firm and sweet and the burrata mild and creamy. I also poached some beet salad when Wingman and Chairman weren’t looking. The presentation was creative and the beets were cooked firm, not mushy. The walnuts added an unexpected crunch. Since we were at a Mediterranean restaurant, I broke ranks and ordered the lamb shank. I had the shank before, and it is “fall off the bone” delicious and served in a savory broth that is perfect for drizzling over the basmati rice. I can order a filet mignon almost anywhere. Arya Steakhouse serves one of the best lamb shanks I’ve ever had! I’ll pay whatever penalty the Chairman dishes out. It’ll be worth it. Having said that, all the steaks on the table looked fantastic, uniquely presented on cutting boards. We ordered sides including twice baked potato, creamy gnocchi (delicious) and sauteed spinach. We ordered 5 desserts, but I only tried the pistachio ice cream. The baklava was a hit also. My favorite “dessert” was a glass of Far Niente Dolce late harvest dessert wine. I was introduced to this delightful “finisher” just a couple of week ago. Need to get some! I’ll be back to Arya Steakhouse to explore other items on the menu.

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Bar/Wine List:  5/5

• I sat at the bar the other times I’ve dined at Arya, including Friday April 3 when I visited on a pre-SVSM dinner recon mission. As Chef told me, someone must do it so the burden fell on me. The bartender Vinu was very accommodating and friendly on both visits. The drinks were strong and they came out quickly. I went for a couple of Tito’s vodkas up with olives, which were “lighter” than my usual pre-dinner bourbon or rye. Same ABV, different flavor profile. Tito’s goes down so easily. Of course, cohost Chef Boyardee brought a couple of bottles of Brunello and chose a lovely Darioush chardonnay that was well balanced and not overpowering, unlike some California chardonnays. When I do return, I’ll eat in the bar.

 

Service:  5/5

• Service was excellent. I met one of the managers, Jessica, who I know from her days at The Table in Willow Glen, a week before the event. She helped me choose a table and decide on appetizers and said she’d make sure that the restaurant was ready for us. They were ready! Unfortunately, Jessica wasn’t there the night of our dinner, but we were well cared for by our server Rich and the manager Steve. Both were super attentive without overwhelming us. Rich made some excellent suggestions for entrees, sides and dessert and was friendly yet professional. And Steve collaborated with Chef to choose wines to supplement the wine he brought. Bartender Vinu got us off to a great start! As usual, we closed the place down. Fantastic service!

 

Ambiance:  5/5

• Arya Steakhouse is a beautiful restaurant and bar. It is elegant without being stuffy. Dark without being dreary. The dining room is right sized, not too big, not too small, and the acoustics were good. WE didn’t have to shout to hear each other. The restaurant also has small banquet rooms for parties that want privacy. Something I didn’t notice at the time was how comfortable the dining room chairs are. If they weren’t comfortable, and some aren’t, I would have noticed. Nice, welcoming atmosphere.

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John Poch "Chef Boyardee"

 

Overall Experience:  5/5

• Arya Steakhouse was outstanding. The vibrant interior, energetic service staff, and exceptional food combined to create a truly memorable dining experience.

 

Food:  5/5

• Appetizers were very good and all house-made, showcasing Persian influences with a Mediterranean touch. We shared the Veggie Mezze Platter with hummus, borani, falafel, and sambosa—each component spot on. The Borani Bademjan, their eggplant-yogurt dip with onions and mint oil, paired beautifully with their homemade falafel and chutney sauce. Everything complemented the Darioush Chardonnay from their wine list perfectly. For the salad course, I ordered the Beet Salad—roasted beets, feta, walnuts, and herbs with a balsamic vinaigrette—cleverly plated and wrapped in a peeled, lemon-scented cucumber strip. Excellent presentation and large enough to share.

• If you love steaks, this is your place. They offer eight cuts of beef, including Ribeye (14 oz), Dry Aged Ribeye (14 oz), Cowboy Ribeye (24 oz), NY Steak (12 oz), Bone-in NY (18 oz), Filet Mignon (8 oz), their signature Tomahawk (48 oz), and an Australian Wagyu Filet (8 oz). Of course, I ordered a steak (we are the SteakMasters, though I’ll be back for the Lamb Chops). I selected the Bone-In New York, and it was cooked perfectly—tender, flavorful, and exactly as requested. They clearly focus on executing the fundamentals at a high level without overcomplicating things. A nice touch was serving the steak over roasted potatoes with a half bulb of roasted garlic on a cutting board.

• As for the sides, the sautéed spinach was solid, but the highlight was their Persian saffron rice dishes. We shared the Adas Polo (basmati rice, lentils, dates, and raisins) and the Zereshk Polo (basmati rice with barberries). Both offered unique flavors that complemented the steaks beautifully.

 

Bar/Wine List:  5/5 

• Vinu, the bartender, was terrific—easily the best Boulevardier I’ve had. Drinks were generous, timely, and crafted with great attention to detail. The bar space is tight within the dining room, but to be fair, we were eight businessmen at the bar—any space would feel tight! The wine list is on the higher end price-wise, but expected for a premium Palo Alto steakhouse. Their corkage fee was very fair at $45. As is SVSM tradition, I brought two bottles from my cellar and ordered two from their list. It was great to see their Persian pride showcased through an incredible selection from Darioush Vineyard in Napa. Their full lineup is represented—and these are world-class wines. We enjoyed the Darioush Chardonnay with appetizers, which was outstanding in a true Burgundian style. That was followed by two bottles from my cellar—Gaja Pieve Santa Restituta Brunello di Montalcino—and from their list, the flagship Darioush Shiraz. Special thanks to GM Steve for impeccable wine service.

 

Service:  5/5

• Service was 5/5 from start to finish. From check-in, to our time at the bar, to being seated, everything was seamless and top-notch. I recommend arriving early to enjoy the bar, as the restaurant filled quickly while we were there. Each table appeared to have multiple attentive servers. Excellent service from bartender Vinu, stellar waiter Rich, and outstanding GM Steve. The team made us feel genuinely appreciated from arrival to departure—even taking a group photo for us outside the restaurant. True professionals across the board.

 

Ambiance:  5/5

• A terrific restaurant offering high-quality steaks alongside standout Persian specialties. The décor and ambiance are impressive, and it’s clear the entire staff takes pride in creating a welcoming, elevated dining experience.

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Bill Baron "The Chairman"

 

Overall Experience:  5/5

• Appreciate RonZ’s specific efforts to pre-visit the restaurant a week in advance of our SVSM dinner to scope out and to work on the menu of appetizers and more. And appreciate Chef Boyardee for bringing along his wine—so kind of him to share his highly regarded and well liked stash with the SVSM brotherhood.

• Well, I’m between a four and five—and I rarely give a facility an overall five star rating but Arya, in the end, deserves it. From one of the most comfortable chairs at a dining table for an SVSM dinner, to the marvelous and attentive staff—management, bar, floor/table team—to the fine cocktail preparation and management of same, to the really delicious food, to the general ambiance—all were very nice and ultimately deserving.

 

Food:  5/5

• As I have shared time and time again, it’s all about the steak and this time, I ordered a bone in New York—or better said a Kansas City. I ordered it medium/hot pink and it was absolutely perfect. A slight over salt flavor so if anything, that can be toned just a shade but didn’t stop me from every last bite. Appetizers were of middle eastern hallmark—and quite delicious.

 

Bar/Wine List:  5/5 

• The Bartender was amazing as was his team. Attentiveness is an understatement. Cocktail (Tito’s Up with a Twist) was delicious and nicely presented. And refilled. Chef Boyardee ordered wine and brought some of his own. Differing wine glasses made for a celebratory-sort of table look—festive for sure and all very tasty.

 

Service:  5/5

• As noted with the bartender, the floor staff and management were all over us in such a positive way. Gracious and attentive yet not present if you catch my drift. Just wonderfully good at what and how they do it. Top notch.

 

Ambiance:  4/5

• It’s very nice and has an old world feel. The facility is clean and most certainly presentable quite nicely. I do think is has just a shade of “tiredness” which is why I don’t rate it a 5—but its all good and does not affect my overall rating.

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Gary Christensen "Wingman"

 

Overall Experience:  5/5

• This place was a total surprise. I didn’t expect the level of service, the welcoming atmosphere or the great food. Excellent job by RonZ for introducing our group but I have a feeling the service would have been over the top regardless. It’s a smaller restaurant but it was filled with good personalities, good service and good food. Our group felt welcome from the time we walked in the door to the moment we left. Not rushed and nothing was overlooked.

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Food:  4/5

• I ordered a bone-in Ribeye, it was one of the best I have had at any venue we have visited—end of story. The appetizers were all very good, just not over the top. The flare of this restaurant has a Persian influence and again, I didn’t have a single thing I didn’t like. The appetizers and desserts were all nicely prepared and it's probably only my personal preferences that kept this score from being five stars. 

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Bar/Wine List:  5/5 

• Quaint full-service bar. It’s not a large bar but it's a smaller restaurant. That said, the bartender was personable and attentive. Drinks were made well and delivered promptly. I’m not sure what else you could ask for. Great little spot to stop in for a drink and a nice meal, you will no doubt be treated well. Our wine selection was over the top as usual, compliments of Ron and Chef Boyardee who I think travels with several bottles of lovely wine on his person at all times. 

 

Service:  5/5

• Ritchie Rich... Fun, personable, and efficient. He recommended the steak I chose based on the preferences I gave him and again, it was one of the best I have had. All in all, I think this was also one of the best servers we have had as a group. I watched him effortlessly work the table all night. I would ask for this guy every time. 

 

Ambiance:  4/5

• The service feels like it’s a quaint family style place but the ambiance is nicer and a little more formal. The facility is on the small side with table settings a little close together to but feels very comfortable. If you set out to get a nice meal at a quality restaurant I’m sure you would be happy with this choice. The service and the food were top notch and the atmosphere was warm and welcoming, well worth the price point in this reviewers opinion. 

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Pat Quinn "The Dictator"

 

Overall Experience:  4/5​

 

Food:  4/5

• Our meal service commenced with an array of hors d'oeuvres that included mediterranean meatballs, egg rolls and the best tasting house made Focaccia bread I have had in a long time. For my entrée, I selected the less showy bone-in dry aged Rib-Eye cooked Medium Rare topped with Herb Butter. My tables mates across, Messrs. Johnson and Wing, ordered the flamboyant Tomahawk Steak. It looked impressive, but my Rib-eye was completely satisfying, cooked to perfection with the added flair of table-side torching of the steaks herb butter.

• Accompanying my entrée was the best twice-baked potato I have ever enjoyed and I have enjoyed many over the years! The abundance of perfectly melted cheese and creamy whipped potato was luxurious. The taste experience was topped off by the roasted Garlic Clove that was so smooth and savory.

• Dinner ended with the Chairman’s “let’s have one of everything” dessert order. It was a dazzling array.

 

Bar/Wine List:  4/5

• The bar area is also cozy but did afford our group space to gather pre-dinner. The bartenders were friendly and efficient. Enjoyed one G&T in preparation for John Poch’s masterful wine selection.

• Sir John Poch graciously rolled out a collection of wine that is always a highlight of our meals together. 1st out of the gate was his own home grown varietal, Vermantino, which is an amazing white wine, Gold Medal winning, too! His reds were also very enjoyable, my favorite that evening was the 2019 Montalcino. We are blessed to have JP’s wine knowledge “in-house”.

 

Service:  4/5

• Service really set the tone for the evening. As busy as the establishment was, our service team delivered consistently throughout the evening. They struck a professional mix of timeliness yet not intrusive. I did not have any issues with my order, but if I did, they would have handled it appropriately.

 

Ambiance:  3/5

• Arya in Palo Alto was a welcome surprise to the SVSM lineup. I had previously never experienced a Persian Steakhouse and ARYA just flat-out performed. The Host Chef Mike was very welcoming and proud of his establishment. He and his wife Fera have much to be proud of in this iteration of restaurant. The ambiance was warm and layered with Persian flair highlighted by the Persian rugs that adorned the walls. The restaurant was quite full, and the tables were quite close, a private room would have been preferred, but maybe that was not an option.

• Final thanks to our Transportation Sponsor, Mike “Ditch-Digger” Preston. His generosity and genuine care for our safety is always appreciated.

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Michael Mulcahy "Lord Mayor"

 

Overall Experience:  4/5​

 

Food:  4/5

• I enjoyed each of the dishes we experienced. The Persian influence at a steakhouse was unique and purposeful. My favorite of the appetizers had to be the mezze platter and mast o khiar, great flavor and texture. My ceasar was crisp and cold as I like it, the dressing was not my favorite, so it wasn’t a standout for me. I had a NY Steak with a Lobster Tail enhancement, and I literally licked my plate clean – sweet, warm drawn butter will do that to ya. It was a nicely proportioned piece of beef, and the lobster was a perfect portion as well. 

 

Bar/Wine List:  3/5

• I had one cocktail, ordered at the bar, and it was mediocre. The bartender staff was great, but their cocktail expertise lacked. Martini, Kettle One and a traditional dose of vermouth should be straightforward. It was watery and lacked depth from the first sip.

 

Service:  4/5

• The team was attentive, cheery, and knowledgeable. Our main waiter was very confident and the maître d was checking in with us all night.

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Ambiance:  4/5

• The scene was a bit too casual for me, perhaps that’s a purposeful vibe set or the fact we were in a college town. Tennis shoes, backpacks, and shorts? Not when I want to pay $97 just for the surf-and-turf. The people that work at Arya are kind and hospitable, the décor is nice enough.

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