Beer and Brisket at Alexander’s Steakhouse

You know you are in a serious steakhouse when you are greeted with dry-aging beef at the entrance of Alexander’s Steakhouse in Cupertino:
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Perry and Dave are the dynamic duo behind the bar most days of the week there. Dave expertly made a Martinez using Haydon’s Old Tom Gin which provided a nice sweetness and balance to the classic cocktail:
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We asked for “Perry Pairings” to go with our meal where he selected a 2010 Domain de Lises Croze Hermitage as the perfect match to the Heirloom Prosciutto served with crostini, burrata cheese and an onion jam:
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The bread service offered various types of bread, but we were drawn to the BBQ bacon popover and the spicy flatbread:
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They split our Furikake Caesar Salad for us so we didn’t have to fight over the 65C degree soft cooked egg. Dressed with a caper anchovy dressing, the salad paired well with the citrusy Tom Collins:
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We shared the 12-hour smoked brisket and the lobster mac and cheese:
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The Allagash Curieux, a bourbon barrel-aged ale, paired perfectly with the brisket:
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Dave served us a shot of Thomas H. Handy Sazerac Rye, a very rare cask-strength whiskey released by Sazerac Co. as part of their Antique Collection. The rye was a perfect ending to a great evening:
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http://www.alexanderssteakhouse.com/

Alexander's Steakhouse on Urbanspoon

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