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A Cut Above

Carolyn Jung | September 26, 2016 | Story Restaurants National

Bigger, bolder, better—that’s what the new Alexander’s Steakhouse in Cupertino aims to be.

The upscale, Asian-inflected steakhouse relocated in July to the new Main Street Cupertino retail-housing-hotel complex next to Apple headquarters. The new 200-seat venue is 2,000 square feet larger than the old one and sports not only five private dining rooms, but a chef’s counter fronting the kitchen for a prime view of all the action. A 7,000-bottle, glassed-in wine vault in the main dining room gets the thirst going, while the walk-in, dry-aging room at the entrance displaying outrageously marbled A5 wagyu will rev the appetite. Executive Chef Jared Montarbo offers up signature hamachi shots ($24); steaks of every cut from the United States, Australia and Japan ($40 to $250); Alaskan halibut with Oregon morels ($45); and over-the-top fried rice gilded with bacon and uni ($25). There’s also a seven-course omakase ($295).

As always, the meal ends with a beehive of cotton candy presented to the table. For more sweets, visit the Alexander’s Patisserie branch right next door for honey fennel pollen chocolates ($2.50), hazelnut eclairs ($7) and black sesame macarons ($2.15). 19379 Stevens Creek Blvd., Cupertino, 408.446.2222

Originally published in the September issue of Silicon Valley

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