Alexander's Steakhouse

A5 Japanese Wagyu

Imported A5-grade wagyu served in small cuts — the fat marbling is architectural, and a few bites is all you need to understand the hype

USDA Prime Dry-Aged Ribeye

The house's American anchor — deeply savory from the dry-aging process, with a crust that holds up against the richness of a well-marbled prime cut

Bone Marrow

Roasted marrow served with toast points — rich and gelatinous, a classic steakhouse opener that sets the tone for what's ahead

Seafood selections

The raw bar and seafood program is a genuine strength — oysters, crudo, and shellfish that justify the seafood restaurant categorization

Signature cocktails

A polished cocktail program anchors the bar side of the operation — technically precise drinks that pair well with the richness of the food