ALEXANDER’S STEAKHOUSE SAN FRANCISCO
448 BRANNAN ST. (415) 495-1111
Located in the SoMa district, the posh, three-story Alexander’s Steakhouse San Francisco in an expansive warehouse space features warm lighting, exposed brick, gigantic windows and an open kitchen.
Chef Marc Zimmerman uses his creativity to fuse steakhouse classics with amazing Japanese cuisine. We’re particularly fond of the wagyu tartare, the Kindai sustainable Bluefin tuna, the prime rib served with a horseradish trio and the dry-aged, Greater Omaha prime 26-ounce, fire-roasted porterhouse seasoned with black garlic, chive and roasted beef butter, that is even better with seared foie gras.
Well worth the wait is the key lime pie soufflé with graham cracker macaron and key lime frozen custard.
Sip the Butter Ball, a concoction of brown butter-infused Courvoisier VSOP, Pür Pear liqueur, Foro Amaro, Fino Sherry, lemon and simple syrup with a bosc pear chip.
BOURBON STEAK SAN FRANCISCO
335 POWELL ST. (415) 397-3003
Michael Mina’s chic Bourbon Steak San Francisco, located in the lobby of the Westin St. Francis in Union Square, boasts rich, deep hues of cognac, bronze and nickel to make it one of the city’s more masculine dining rooms, yet it is equally elegant at the same time.
New Executive Chef Thomas Griese expands the menu with a signature 50-ounce bone-in tomahawk steak, an impressive shellfish platter, and a to-die-for truffled ravioli with diver sea scallop, salsify glacage, Passmore caviar and chanterelle mushrooms. Don’t worry Mina fans. The Michelin-starred chef’s classics, such as the lobster pot pie and the ahi tuna tartare, remain intact.
Trust us, the cinnamon sugar beignets, served with cinnamon sugar and 18-year Macallan caramel custard, more than satisfies.
Don’t forget to order Remember the Maine, a memorable rye, cherry heering and absinthe mixture.
369 THE EMBARCADERO (415) 369-9955
Previously known as EPIC Roasthouse, restauranteur Pat Kuleto’s contemporary eatery EPIC Steak boasts wonderful, panoramic views of the Bay and San Francisco skyline, along with a spectacular fireplace to keep you toasty.
Feast on the innovative cuisine of partner and Executive Chef Parke Ulrich, whose modern interpretation of traditional steakhouses include standouts such as the EPIC meal for two—a hearty 32-ounce tomahawk rib steak and a two- pound Maine lobster— a monstrous EPIC burger and the succulent braised wagyu short ribs.
The bananas foster cheesecake, garnished with brûléed slices of banana, candied walnuts and a cinnamon-rum sauce, is not to be missed.
You don’t have to wait for brunch to enjoy the EPIC Bloody Mary, made with Charbay “Meyer Lemon” vodka and a housemade Bloody Mary mix.
2100 VAN NESS AVE. (415) 673-1888
At Harris’, a quintessential steakhouse, you can opt to dine in the quieter main dining room with curved brown banquettes or the vibrant bar lounge where live jazz delights nightly.
A refrigerated display of corn-fed Midwestern beef, dry-aged for 21 days, beckons from the street and prepares diners for what’s ahead. We suggest The Harris Steak, a thick, 16-ounce, bone-in New York, and the 20-ounce bone-in ribeye. Those with serious appetites can devour The Porterhouse Steak, 24 ounces of sheer sensation.
In a classic joint like this, go with the timeless crème brûlée.
You’ll soar with the Eagle Rare Manhattan, made with 10-year single barrel bourbon aged especially for Harris’, Via vermouth and bitters.