So yesterday I was talking about all the salts from the cooking class. I would have been scratching my head curiously thinking that I didn’t know all of these salts existed, had it not been for the salt platter from Alexanders! (http://www.alexanderssteakhouse.com/sf_site/san_francisco_information.html)
Alexander’s is a contemporary steakhouse (is that a even a category?) Meaning, they serve more then just your usual steak, salads, sides and other standard fare that most steakhouses have. I have to say that the presentation of their food is a lot more artistic than most steakhouses. Not to mention, they have a lot of variety in their menu–lamb, duck, seafood items, as well as several different types of the coveted wagyu steak..most of them from Japan, and not only the ‘American Style Kobe’ that you see more commonly.
We had dinner with a couple of friends there recently. It was a slightly early dinner for us — 6:30PM. I’ve been to Alexander’s before, and for some reason, that night, I decided I wanted to try their wagyu. Oh, I remember, I saw the price listed and I thought..wow, that’s really not much more then a normal steak, whereas previously I had heard it is normally like $200+ for a steak. I didn’t read the fine print that the prices listed were for a 3oz piece. After I realized it would literally be a meat nugget, I figured, I wasn’t too hungry anyways, and there were appetizers, sides, etc. My mind was set on wagyu steak and I wanted to see if I could tell the difference between that and, say a filet mignon.
We had a few apps to start (more on that later)..and then our entrees came. Again, my apologies for the dark photo. And all this talk about great presentation, and my wagyu nugget arrives solo on a black plate. You probably can’t even see it, but it’s there! Let me say this…what it was lacking in presentation on the plate, was made up by the accompanying salt tray! They have a ‘salt guy’ or maybe you can call him a ‘salt master’! hah He described every single salt, what it’s taste and texture would be like, where it was from…and also left a paper with a description of every salt, in case I forgot what they were! We were all thoroughly impressed by his abundance of salt knowledge! Again, because I didn’t read the fine print, I didn’t know that their wagyu is served with a ‘tasting of salts’ so it was a pleasant surprise. I recall thinking as he was going over each of the 12 salts that the last time I was impressed by someone’s description and knowledge of items was with the cheese cart at Gary Danko’s.