Reviews for Alexander's Steakhouse in Pasadena, CA
I must say that I was disappointed. I expected much more in regards to food quality and service! The place was not very busy,... and I expected the bartender to clear the plates quicker as well as provide my bill. The food was eh, average. The rice wasgood, but had way too much onion, which I think was a filler to save money. The steak was average at best. I woild notrecommend eating here, paying a premium price for average service and food! Read more
Ryan Goldfarb, thank you so much for the impeccable service, great food, drinks, and the complimentary cotton candies. It was a... great wonderful surprise. Your attention to little details of the party such as: personalized food and drinks menu is greatlyappreciated. The staff is super attentive and accommodating. Hats off to you and your team at Alexander’s Steakhouse. You havemade our event more meaningful and enjoyable. Everyone had a great time and enjoyed the event immensely. Again, thank you somuch. It could not have been more perfect. I highly recommend this restaurant. Read more
Although I've heard great things about this place, we ended up having a mixed experience here. I also graded this 4 stars... although it's closer to 3.5 because of the prices. We started off with a bread Service and a selection of butter. Wow was itgood. Each bread and better has a unique flavor and texture, it was great to try them all in different combinations. Also a tip,you CAN ask for more if you like. Next was the Wedge Salad. It had a really great herby and fresh flavor to it that I've neverhad before. At first I didn't like it but I found myself loving it more and more as I fished the plate. Mains are next we hadtwo different steaks, a New York strip and Australian Rib Eye, plus a lobster tail. The New York Strip was really good. Cookedvery nicely and had good flavor. The Australian Ribeye, which is a 28oz F1 Wagyu steak, was a bit over and came to me lower thenroom temp. Now, have to say the flavor and texture of the steak was AMAZING. You could really tell the quality of the meatthrough the taste and texture. It was actually fun to go back and forth between the New York and Wagyu because both were reallygood, but the level of taste and quality from the Wagyu was very noticeable. It really was a shame that it came out the way itdid and I'll chalk it up to just staying out to long in the kitchen. Finally the Lobster Tail was ok too. Nothing to point outhere, just a standard Lobster Tail. For sides, first we had Mashed Potatoes. They were SO smooth and creamy with a nice flavor.Second we had the Mac-N-Cheese, which we did not like at all. Idk if it's supposed to taste like this, but it was as if someonedumped 3 packs of Velvita cheese mix into it. It was too thick, and too cheddary... To the point that I could not eat it. Itreally just tasted like I was biting into a melted block of cheese. And normally that's not a bad thing... But the cheese itselfreally didn't have a nice or interesting flavor other than just CHEDDAR. Finally for dessert, we had Read more
Made reservations for 6:15pm and was seated promptly. We decided on 2 hamachi shots, smoked organic duck, the blackened ribeye,... 3 oz order of the A5 miyazaki wagyu and bone marrow (my own personalized tasting menu LOL). They offered to bring items oneafter another which was great so items don't get cold. They first bought us complimentary sparkling wine. I don't drink so theygave me a grape cider. That was nice of them. The hamachi shots came out next. There were refreshing and tasty. They told us tomix it up and then eat it in one bite. It took my 2 bites. I like the flavor and they had these crispy things in it to added tothe mouth texture. Then came the bread service, they brought out artisanal bread made in house with their own specialty butter.The bread was normal, nothing special. The main attraction was definitely the butter. They offered 3 types: a wagyu flavorbutter, a smokey flavor one and a european butter. My favorite was the wagyu, it was sweet and in second place as the europeanwith a more savory flavor. We devoured the bread and they offered to bring us another. Next came the smoked organic duck. Ohsuch a great choice. It was very tender and it was served with 2 types of sauces. One was citrusy another was similiar to BBQsauce. Separately I preferred the citrusy sauce but then I mixed them together it tasted good too. Came with a small side of yauchoy which I thought was too salty. Then they decided to bring the A5 Wagyu, the blackend rib eye and the bone marrow all inone go. Nooooo! We went for the A5 Wagyu first since it's the most expensive and the highlight of the night. Unfortunatelyeverything else got sorta cold. The Wagyu was melt in your mouth goodness cooked to medium rare!! They gave us a salt tray thathad 6 different salts, so we slowly enjoyed every cut with eat different type of salt. Sooo good and certainly an experienceworth trying. Next we attacked the blackened rib eye and the bone marrow. The blackened rib eye was Read more
Definitely the best steak and steakhouse in Pasadena. Parking is extremely easy as they offer validated parking in the... underground structure right next to the restaurant (parking for the Westin hotel as well). Inside is designed just like atraditional, dimly lit, East Coast style steakhouse and they have the food quality and service to back it up as well. Fabian wasa great server and so was the rest of the team that I encountered. I started off the meal with the Hamachi Shots which I wasrecommended to by many people. It’s also on the chef’s tasting menu so that shows that the kitchen backs it as well. It wasso delicious I had to order 3. A great start to the meal and the perfect way to get your pallet ready for the entree. For thatI chose the 8oz Filet Mignon with a side of bone marrow to mix both bites. DELICIOUS! A must do. The steak was cooked well andhad a nice sear to it. For the side I chose the broccoli di ceccio which was a really nice side to the steak, the pecorino madeit almost sweet. Finally for the dessert I chose the banana bourbon panna cotta and it too was wonderful. The flavor combo was aperfect end to the meal. Overall a delicious meal and one of my top 5 favorite steakhouses in LA. I would recommend to anyoneon any occasion it will be a nice meal no matter what day or time you book reservations. Read more
This was the BEST dinning experience I’ve ever had! I came here with my fiancé for my birthday. We were taken to our table,... and the restaurant had a birthday card waiting for me and served us champagne! It was such an unexpected and lovely touch! Thedrinks were amazing, the staff were incredibly attentive and polished, the atmosphere was just gorgeous-think modern, high endJapanese/American aesthetic. And the food was perfection!! We ordered the Porterhouse, Mac and cheese and KFC (cauliflower). Theporterhouse was one of the best cuts of meat we’ve ever had. For dessert, we had cotton candy and cheesecake. It could nothave been more perfect. If you come here, you should be expecting an expensive night out, but you get what you pay for and thiswas worth it. Especially to celebrate a special occasion or for a romantic dinner-I would highly recommend coming here! Read more
Alexander’s is by far my favorite steakhouse in the United States. Their selection of flavorful, well prepared steaks and high... grade A5 wagyu make it a true culinary experience. Michelin star chef Florent Courriol will turn you into a steak aficionado ifyou weren’t one already! The wagyu toast was like a surf and turf lobster roll. Perfectly toasted and buttered roll that Iwould guess was baked that day, the bread being one of the most overlooked parts of a lobster roll. Topped with fatty, flavorfulwagyu and the freshest uni (sea urchin sex organ) I’ve had in my life. This was an unexpected favorite. The hamachi shots areimpossible to describe. Fresh raw yellowtail with a perfect combination of jalapeno, avocado, ginger, lime juice and truffledponzu sauce. The flavors are spectacular, making for the perfect start every visit to Alexander’s. Definitely on themust-order list. The A5 olive wagyu (rarest steak in the world was tender and full of flavor from the olives fed to the cow.Only 2000 Koruge Washu cows exist in the world, all in the Kagawa Prefecture of Japan. Trying this beef has been on my bucketlist for a while and it really is the best steak I have ever tasted. The A5 Miyazakigyu (wagyu filet mignon) was my secondfavorite. Not as fatty as the New York cut but insanely tender. I need to research this beef more and come back for a full writeup. The A5 Hokkaido wagyu (snow beef) came in third place for me, but did not disappoint in the least bit. Not as tender as theothers but fatty and delicious. Hokkaido wagyu gets its nickname, snow beef, from the elevation at which the cows are raised. Inthe cold mountains of the island of Hokkaido, Kuroge Black cows are fed sweet corn and don very thick coats which encourage evendistribution of fat, leading to near perfect marbling. The Flannery 30 day aged ribeye with bearnaise was a hearty addition tothe table. The flavor from the aging process was incredible. Fat was rendered spectacularly and not la Read more
We chose here for celebrating good friend’s birthday. Super great, every dish was so good, especially steak, we loved dessert... too. The service is professional, very enjoy here. Recommend! Read more