Alexander's Steakhouse Review

When it comes to steak, talk about salt with steak. My family used to have Himalayan powder salt, and Hawaiian Kona volcano black salt, and is a frequent visitor to steakhouse salt. Powder salt like a girl, she always softly and gently attached to every ingredient, salad or steak, all silently accompanied, in a non-spotting companionship. Kona black salt is Hawaii's strong teenager on the mountains and sea, beautiful dark skin, the aroma of the sun, the hormonal taste of the desire, but where to go, the picture is him, and then the ingredients, he can not help but force up.

The traditional American steaks, with Japanese creative cuisine and a Michelin star, are the main signatures of the restaurant, such as rib-eye, bone-in New Yorker, and Filli, and a range of beef. More wonderful is the offering of beef from different parts of Japan, and the dry-aged steak. It is worth mentioning that even the appetizer is also a great effort.