Alexander's Steakhouse - SF

Unlike the usual cave-like, wood-paneled steak joints, this bi-level restaurant is bright and airy, with a towering wall of wine doubling as art. Marc Zimmerman has been a guiding presence at Alexander’s since its opening in 2010, rising from chef de cuisine to executive chef. The menu has changed slightly over the years, but the ethos remains the same: an emphasis on sourcing high-end beef from small farms in the US, Australia, and Japan. The Greater Omaha Prime beef is dry-aged for 28 days, while Japanese wagyu is available from nine prefectures. The steaks are expertly prepared to put the meat itself on display, from the local Schmitz Heritage strip steak served with whole-grain mustard, veal place, and cipollini onions, to the California-raised Flannery porterhouse, dry-aged for 45 days and wood-roasted. The bone-in New York steak is simply served with grilled lemon and shallot butter. Add foie gras to any steak for $30.