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'Where East Meets Beef" is the motto of the new Alexander's Steakhouse in Cupertino. As its name implies, Alexander's has a definite Midwestern, meat-and-potatoes bent. But chef Jeffrey Stout has created a menu that's also heavy with Asian influences. Stout's cooking style was largely honed by what he ate as a child. His mother, a Japanese immigrant, would fix ravioli one night and then serve broiled, salted fish with rice the next.
Stout brings an extensive pedigree to Alexander's, having worked at the Blackhawk Grille and La Folie, as well as the Wente Brothers and Domaine Chandon wineries. He met his partner, J.C. Chen, at the California Cafe in Palo Alto. Chen is a second-generation restaurateur who manages the Steakhouse.
Alexander's is located in the old El Torito building at Vallco Fashion Park. Stout is optimistic about the location despite Vallco's decline in recent years.
"People do ask, why put a restaurant in a dying mall. But the city is building it up. It will have new façades that will make it look like Santana Row. So we chose the location for what Vallco will be in two years," he says.
It also has easy access off Highway 280 and lots of free parking.
The interior features several fireplaces which create a cozy atmosphere (although the main dining area can seat 200). Crisp white tablecloths complement the dark wood chairs, while orchids everywhere bring out the Asian theme. And cooking stations are open so guests can see the chefs at work. Perhaps the most notable accent, though, is just inside the front door where meats are on display so customers can just drop in and buy a T-bone, porterhouse or Kobe steak to take home.
Alexander's dry-ages its steaks for 28 days, giving the uncooked meat a brownish color. That's why Stout says educating customers is part of his mission.
"The hard part is that since the steaks are dry-aged they're ugly. People are surprised when they're not bright red," he says.
One of Stout's signature dishes is called All 4 Love ($29). It includes a sampling of skirt steak cooked on a skewer, prime rib, braised beef and (uncooked) Kobe sashimi. Side dishes ($3-$5) range from an array of vegetable dishes to mashed potatoes and macaroni made with three cheeses.
Stout has also developed an extensive menu of small plates, which are lighter on the stomach and pocketbook, but heavy on the seafood side. Lobster and shrimp dumplings ($10), scallops wrapped in fried prosciutto ($12) and a sampling of tuna three ways ($13) are among the offerings.
Luncheons are lighter, too. A variety of salads is on the menu, along with French dips cut from prime rib ($16) and a Kobe beef cheeseburger ($18).
Alexander's has a full bar and a 2,500-bottle collection of wines, with many coming from California. Customers who like a variety of varietals can try a tasting trio, where wines are paired with entrees and small plates. Sake is also available.
This pairing of wines, fish and beef is why Stout says, "Alexander's is a restaurant with two personalities. Fish is nice in small quantities when you're going to feast on a 20-ounce steak."
Alexander's Steakhouse, 10330 N. Wolfe Road, at the Vallco Fashion Park in Cupertino, just off Highway 280 at the Wolfe Road exit. It's open Monday through Saturday for lunch; dinner is served nightly and Sunday brunch starts at 10:30 am. For more information, visit www.alexanderssteakhouse. com or call 408.446.2222.
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Photograph by Sean Penello