Pasadena is an amazing food city, filled to the brim with ethnic cuisines. Yet, like most of laid-back Los Angeles, Pasadena lacks dress-up fine-dining establishments. With the exception of The Royce, there doesn’t seem to be much reason to get dressed up and go out. Alexander’s Steakhouse has opened up, with little announcement and a whole lot of beef. It may qualify as a dress-up-to-the-nines restaurant.
Hailing from the Bay Area, where Alexander’s holds a Michelin star, Alexander’s Restaurant in Pasadena now stands in the former McCormick & Schmick’s spot. Alexander’s has all of the makings of a fine dining establishment, complete with well-spaced tables and cushy chairs. No eavesdropping on conversations here. Just digging into carnivorous delights focused on Porterhouse, T-Bone and New York and other cuts from Certified Angus Beef grain-fed from the Mid-West. The menu also features dry-aged steaks, Japanese Wagyu, a chef’s tasting menu and an extensive wine list.
Appetizers are meant to be shared and include edamame and shisito peppers as well as raw fish preparations.
The Wagyu is the most impressive component of the menu, with a vast variety—according to Eater, the largest in L.A.—including seven different types of Wagyu beef from both America and Japan. The Wagyu is from areas of Japan known to specialize in the beef, including the Hokkaido prefecture and the Miyazaki A5. Eater speculates that the Washugyu wagyu tomahawk steak that goes for $315 and is dry-aged for 28 days might be the most expensive steak in the county.
To compliment the steaks, many sides have a decidedly Asian flavor including toasted grains, eryngi mushroom with roasted garlic, truffle fried potatoes topped with furikake, and creamed taro with coconut milk. Not to mention the brown butter Korean barbecue sauce, but there are also more traditional sauce selections, such as peppercorn.
The chef’s tasting menu is $175 and has eight courses, some of which include dry-aged tataki, chawanmushi topped with osetra caviar and uni, plus a portion of that Mizayaki A5 wagyu.
Although decidedly steak-centric, menu options also feature pork, trout, lobster and chicken.
Chef Matt Bata sounds to know his way around a fine dining restaurant, with stints at Nobu, Social House in Vegas and the Northern California Alexander’s.
Alexander’s Steakhouse 111 N. Los Robles Ave Pasadena, CA 91101 626-486-1111 alexanderssteakhouse.com