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6 Reviews
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A warm and friendly place for the meat lover.
Excellent service and food ! A must for steak lovers who like refined cuisine. You all made me feel welcome at your place and that means a lot to me. So grateful to learn that being nice, have chat and just connect, still exists. A perfect dinner !
Be the first to ReplyThe Best Steak in the Bay Area!!!!!
My husband & I ordered our Christmas Eve meal from Alexander's Steakhouse (San Francisco location) and it was hands down, one of the best meals of my life! Working in the restaurant industry for close to 30 years, I am a foodie! We both enjoy interesting cuisine, prepared with thoughtfulness. We ordered their Prime Rib dinner and each bite was better than the next. The dinner ($199) comes with 3.5 lbs. of Prime Rib cooked medium rare, au jus, mashed potatoes, haricot verts, horseradish sauce & three delectable brownies. The package (we picked it up at the restaurant & there were lots of other people there waiting for their orders too) came with reheating instructions which was helpful, because we enjoyed our meal in EU fashion, later in the evening.... I highly recommend this restaurant & look forward to ordering from them again in the not too distant future. Thank you Alexander's Steakhouse!
Be the first to ReplyA Lovely Dinner in October
A Lovely Dinner in October
In October, wee were in San Francisco for business meetings for my wife. She had one evening free, and after her meetings that day, was able to join me for dinner at Alexander’s Steakhouse, a short walk from her corporate offices. We have now done that a few times - when she gets an evening free, that is.
Located at 448 Brannan St, on the cusp of SoMa (South of Market Street) and China Basin Area, we have known Alexander’s, from when they first opened. We knew their space, when Bacar was located there. Back then, the neighborhood was still quite rough, but with the addition of Giants Stadium, and the related development, it has come a long way.
Some things changed, regarding the décor, but not really all that much. It is still quite sleek, and I would typify the interior as “industrial chic.” It’s pleasing, and is atypical for most steakhouses. Now, neither my wife, nor I, are really big “steakhouse people.” We dine at many, but always as guests, or when dining companions select the restaurant. We love steak, but the traditional steakhouse is just not on our Top-10 Lists. However, Alexander’s is not your like most. In an earlier review, I stated, “Alexander’s Steakhouse is not “your grandfather’s steakhouse.” It does not look like it. It does not feel like it. And even though the menu is steak-centric, Alexander’s differs from all others, where we have dined. First, there are some interesting Asian influences, which pop up all over the menu, and maybe in a dish, but maybe in a preparation.
Next, Executive Chef, Eric Upper, brings a background with Joël Robuchon in Las Vegas and Aureole in New York City, to the kitchen. It shows, and shows clearly.
We were promptly seated at a booth - I think we have been in that booth, at least twice before. I thought that it was cramped before, but really found the seat to table distance to be uncomfortable, and even my petite wife felt the same way. Our hostess moved us with a smile, and no questions to a 4-top along the back wall, with banquette seating, and then a chair. My wife likes the chair, and the banquette seat allows me to see the Sommelier approaching. Something that I knew would happen often, during the evening. Maybe Alexander’s keeps a dossier, and had me marked down as “Booth X is his favorite?” Three other restaurants in San Francisco do have our favorite tables on record, and without a request, always see to it, that we are seated at those.
On a few visits, we have ordered from the á la carte menu, but not on this evening. We opted for the Chef’s Tasting, which we have also done a few times. I tried to get my wife to indulge me in the “Hitachi Whole Cow” menu, but she declined, due to the number of courses. Instead, we had 5 courses, including Dessert, and I did the wine pairings, from Sommelier, Sean Widger. While we were making this determination, I ordered us both a glass of Chardonnay: the Jean Collet Chablis ‘17, Mount Eden ‘17, to help us decide.
Service began with an amuse bouche course, and we sipped our Chablis, anticipating a culinary journey about to begin.
Our First Course was:
Hon Hamachi w/ avocado, serrano, cilantro and yuzu-soy - this is a signature dish, and excellent! It was paired with the Simmonet-Febvre Brut Crémant de Bourgogne NV, which worked very well. We were off to a good start.
The Second Course was Chilled Corn Soup w/ yuzu koshu, chanterelle sott’olio - a wonderful, and flavorful soup on an October evening. This was paired with the Fred Prinz Jungfer Riesling Kabinett ‘15, but our leftover Chablis went well too.
We had a choice for the Third Course, so did one of each:
Sea Bass w/ San Marzano, Romanesco squash and squash blossom - the fish was very fresh, and cooked to perfection. The crispy skin just lifted off. This was paired with the Favati Fiano di Avellino Pietramara ‘17.
And the Wagyu Cotechino consisting of A5 Hitachi beef, broccoli di cicco and Jimmy Nardello peppers - this tartare was wonderful, and the pairing with the Domaine Drouhin Willamette Valley Pinot Noir ‘08 worked beautifully.
For the Fourth Course, we also had options, and chose one of each:
Tajima Australian Wagyu (3oz), which came with a sort of muffin tin, with 12 salts - this was very good, and the salts were interesting, to say the least.
Or, 8oz Filet Mignon - cooked very well, and wonderfully flavorful. I think that I might have liked it better, than the Wagyu?
These came with Blistered Shishito Peppers w/ sambal, soy and ginger - great, but a large bowl.
Mashed Potatoes w/ beef “craklins,” pickled horseradish and chive - this was the winner, and not too large a portion - interesting preparation, and it worked perfectly.
These were paired with the Mauritson Wines Rockpile Ridge Cabernet Sauvignon ‘14, which was a very nice wine, and the big Cab cut the fat in the Wagyu nicely.
Dessert was “Textures of Chocolate” with popping candy and fleur de lait ice cream - though not a real “dessert person,” this was both attractive, and tasty. It was paired with a Smith Woodhouse, LBV Port ‘04, which was a good compliment.
Finally, there was cotton candy, and our server brought out the Table Safe, which was new addition to the payment process, and new to me, so I needed some instruction.
Service was excellent, with no long pauses, and nothing rushed. The wine service, from two Sommeliers was both fun, and well-timed. I hate to get a wine in a tasting menu meal, that comes after the dish, or long before. The stemware was great, and varietally appropriate to each wine. Well-done, and great wine service.
The lighting in Alexander’s is just about ideal, with lower general ambient light, and then enough over each table, to appreciate the dish full. Though there is a bar area, in the front of the restaurant, and then a semi-open kitchen, the noise level was low to moderate. Except for the booth, otherwise table spacing was good, and our service team had no issues with working our table. Maybe I have been eating too well, as I do not remember that booth being quite so tight?
When we were finished, I got a tour of the wine cellar, and one of the private rooms downstairs - big Scotch collection too. That area had its own, separate bar. Years ago, my wife hosted two business dinners at Alexander’s, in private, upstairs dining rooms, but I have never seen those.
Just an excellent evening, and at a steakhouse, no less.
AMAZING in every way!!!
We arrived a few minutes early from our reservation and was greeted so warmly by the hostess. We were immediately seated and greeted again for the normal set up - drinks, etc.
Our server for the evening came and went through the menu and explained the processes of selections. He gave us time to decide and then we were served one of the most delicious steaks I have ever had.
The atmosphere was romantic and quiet but not dreary in any way and it seemed a little overwhelming that the wait staff was as attentive as they were. I walked away having a great experience along with my husband having a marvelous time and one that I would recommend to anyone who is looking for the very finest dining and the absolute most delicious food I have ever had.
I have dined at some of the finest venues in the U.S. from time to time but have never had such a lovely experience.
My hat is off to the General Manager as well as the staff for providing such a nice event. Thank you.
Hostesses need to be trained
Food was good as always, but the hostesses were impolite and inefficient to the point that I don’t feel like stepping into this place ever again. This is a restaurant of high standing and I think they should be aware that their staff need training.
Be the first to ReplyBest steakhouse in sf. Great
Best steakhouse in sf. Great service, incredible food - perfect for special occasion. I’m a regular here and love the menu rotation.
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