If the sudden aroma of a fine dry-aged steak hitting the top of a hot grill gets you going, then you will love what we have in store for you! The Bay Area is home to many steak lovers and lucky for us, we have our fair share of some of the finest steakhouses in the country. Some are chains and some have been in business for years, but no matter. This is what they do best…steak.
Located in the SOMA district of the city near AT&T Park, Alexander’s Steakhouse is a welcome addition to the city steakhouse scene, offering a fine dining interpretation of the classic American steakhouse with hints of Japanese influence throughout the menu. Featuring a variety of classic cuts such as Porterhouse, T-bone and New York, they specialize in Prime Certified Angus Beef grain-fed from the Mid-West. Alexander’s also highlight dry-aged steaks and offer the finest and most luxurious products available including a tasting menu and an award winning wine list.
From their humble beginnings on Broad Street in New Orleans to their current position as the world’s largest fine dining company, Ruth’s Chris Steak House has come quite a long way in its first four decades. Whether it’s a romantic steak dinner for two, an important business meeting, or a private shindig, Ruth’s Chris Steak House is always a great steakhouse option.
For over 25 years, Harris Restaurant has been delighted steak lovers from all over the west coast. Their award-winning menu offers a wide selection of dry-aged beef prepared by their in-house butcher which is then grilled to perfection on an open range mesquite grill. Executive Chef Michael Buhagiar oversees all aspects of Harris’ fine cuisine, and you can’t beat their old-school steakhouse ambiance.
Bobo’s is a boutique restaurant that caters to the discriminating steak eater is a warm, fun environment. Pan searing the meat in its own natural juices with a hint of garlic and rosemary then de glazing it is what makes Bobo’s steak… THE steak. They offer a Porterhouse that is a little different from the norm. The size of the filet on a typical Porterhouse varies and can be quite small. The differing thickness in the meat on either side of the bone often means that one side is often over done. At Bobo’s, they separate the Porterhouse into its components, a New York and a Filet Mignon, and cook them separately so that each steak is perfect. That is some seriously scientific steak.
Cole’s Chop House is a “Classic American Steak House” located in historic downtown Napa. The menu features 21 day dry-aged prime steaks, Certified Angus Beef, formula fed veal, New Zealand lamb and fresh seafood. An extensive wine list emphasizing Napa Valley Cabernet Sauvignon from the area’s finest producers enhances the dining experience. The elegantly designed dining room is the perfect place to sip a Martini from their Honduran mahogany bar. Cole’s Chop House features seasonal patio dining May through October.