As mentioned in the previous post regarding Las Vegas, Totof and I came cross this restaurant. The spectacular entrance and the high end looking printed in our minds. We told ourselves some day we would give it a try.
So, we waited and waited... unless our wallet was full as well as the occasion was right.
The welcome thing at Alexander's entrance was unexpected. Their reception area was quite inside. We passed a 50 ft long corridor. 50 ft was alright. No one would complain or feel surprise. But, 50 ft with lots of raw meat in front of you was a different story. Imagine you walked in a high end restaurant. You expected something extraordinary or extravagant waiting for you. Right? You expected to see, to feel, to listen, or to smell something. Not too strong. Something subtle but memorable. Something would print in your mind so that you could tell others your own story about this high end place. The last thing I would imagine was arrays and arrays of raw meat. I would not say the meat looked attractive.
We sit down in the reception area. The reception area was spacious. Some nice sofa for people who needed to wait for their tables. I looked around. Some people dressed formally. But some other people just dressed casually as us. Alexander's liked arrays. One corner of Alexander's reception area was filled with wine bottles (arrays and arrays of wine bottles). Based on Totof's limited wine knowledge, he told me these wine bottles were quite expensive.
We were led to our table after 10 min waiting time. The table was pretty secretive. We looked at Alexander's menu. Absolutely, its menu revealed Alexander's dishes were fusion type. We spent a joyful time dinning out there. To share with you, I listed what we ordered and highlighted some of them.
Filet Mignon with seared Froi Gras:
The meat was super tender. I never had seared froi gras on top of my filet mignon. It was an excellent combination.
Cow & Crustacean:
Don't get confused by the name. This dish was basically two kinds of steaks: one is beef steak and the other is lobster steak. Nice portion, not something you would be overwhelmed. The filet mignon part was smaller but as good as the one just mentioned. The lobster steak was quite tasty.
Creamed Spinach:
This was a side dish. To be honest, it was the least liking dish among that night. The spinach was too dry.
Dayboat Scallops:
This was one of the small dishes Alexander's served. I googled Alexander's before that night. Many critics and customers recommended Alexander's small dishes. Besides, some of them claimed the small dishes were the most fabulous part in Alexander's part. So, we particularly ordered this dish for our small appetite. This dish was theme with scallops. Came with corn coulis, cauliflower purée and corn salsa. Dashed with rosemary essence. A nice touch.
We did not order much. But we were so full afterwards. A side track. We saw some people were served with super large steaks (Bone-In Dry Aged New York 26 oz or T-bone 24 oz). It was amazing to see people finish something more than 20 oz. 20 oz steak may take Totof and myself 2 meals to consume. Another interesting thing was that you could order hot rock and put your steak or dish nicely on top of the rock. A fancy and witty idea for Alexander's.
Location: 10330 N Wolfe Rd, Cupertino, CA 95014
Afterthought:Alexander's is absolutly an upscale steakhouse influenced by Asian touch.
