Is Alexander's Steakhouse the most unheralded restaurant to open in L.A. this year? The (former) Michelin-starred meat haven from the Bay Area took over the old McCormick & Schmick's in Pasadena with intentions to revolutionize the steak scene. And from the look of it, this first effort is a mighty fine start after debuting very quietly last week.
With the largest selection of Wagyu beef in Los Angeles, Alexander's does everything — from a traditional steakhouse experience to a more refined, and thoughtful, chef's tasting menu. The ringleader for it all is Matt Bata, who cooked at Nobu, Social House in Vegas, and eventually the San Francisco Alexander's before moving down south.
As for the menu, the standard a la carte section offers everything from oysters and shishito peppers to dry-aged, bone-in New York strip and Angus filet mignon. But the real star of this section is the seven different types of Wagyu beef from both America and Japan, from Hokkaido prefecture to the celebrated Miyazaki A5 that goes for $108 per serving. If you're really feeling ritzy, there's a Washugyu wagyu tomahawk steak for $315 that's dry-aged for 28 days and might be the single most expensive steak in Los Angeles.
On the side, things maintain their Japanese slant, with toasted grains, eryngi mushroom with roasted garlic, truffle fried potatoes topped with furikake, and creamed taro with coconut milk. Sauces range from peppercorn to brown butter Korean bbq sauce, which sounds pretty excellent with some of that fatty Wagyu steak.
The chef's tasting menu runs a pricey $175, but serves eight courses of luxry, like dry-aged tataki, chawanmushi topped with osetra caviar and uni, plus a portion of that Mizayaki A5 wagyu.
Hours run 5:30 to 9:30 p.m. on weekdays, 10 p.m. closure on weekends, and 9 p.m. on Sundays.
111 N. Los Robles Ave
Pasadena, CA 91101