Ring In The New Year With Truffles And Steak At San Francisco’s Alexander’s Steakhouse

Located in San Francisco’s South of Market district blocks away from Oracle Park, is Chef Eric Upper’s premiere restaurant, Alexander’s Steakhouse. This upscale steakhouse is known for an immaculately curated beef program with emphasis placed on highlighting small farms from the U.S., Australia and Japan.

“The cuisine at Alexander’s Steakhouse is focused,” explains Chef Eric Upper. “It’s not just your average steakhouse, there is technique taken from Japanese, Italian and French cuisine that makes our menu so special. We source prestigious ingredients such as wagyu, mushrooms and white truffles for special occasions like New Years Eve.”

Alexander’s Steakhouse offers a menu that boasts one of the most extensive varieties of domestic and imported wagyu steak in the U.S. which includes cuts like the Hokkaido Chateau Uenae Japan A5, which has been privately farmed in below freezing temperatures and the Sanuki Kagawa Japan A5, an olive fed beef from Shodoshima Island.

In addition to the coveted selection of wagyu steaks, there’s a section of domestic beef ranging from a dry aged Premium Prime 18 oz. Ribeye with brandied cherries, porchini sott’olio and bone marrow, to an epic 24 ounce Porterhouse steak with blue cheese fonduta, watercress and d’anjou pear.

“There’s a certain energy in a restaurant during the holidays that makes it very special and exciting to dine out with friends and family —Alexander’s Steakhouse is no exception,” says Chef Upper.

The spacious restaurant is a modern take on a steakhouse, with an immaculate open kitchen and an attentive staff that can answer any questions you may have on the menu, especially when it comes to the Wagyu. It’s a high end restaurant perfect for ringing in the New Year thanks to its elegant dining space and it’s memorable cuisine.

“When you think of a festive menu for New Years Eve you think about what the most exciting things are to eat and those things are white truffle, which is seasonal to fall and winter, caviar and lobster,” continues Chef Upper. “As a chef, it’s exciting to pull out all the stops for a menu and to see guests excited to consume specialty ingredients.”

This New Year’s Eve, the steakhouse is offering an epic six course menu that includes:

Amuse: Hamachi Shots

1st course: Oysters

2nd course: Abalone with little gem, chicken skin, sorrel

3rd course: White Truffle Spaghetti

4th course: Surf N Turf with lobster, potato and strip

5th Course (palate cleanser): Green Strawberry Sorbet

6th Course: Chocolate Budino

Click here for more information on tickets for New Years Eve.