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&#39;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.

Alexander's Steakhouse

The first one in the Bay Area is Saison. In 2013, it was relocated to the old factory building opposite the AT&amp;T Park. It is a restaurant that feels more casual and free overall. The modern design highlights the overall innovative dishes, with fresh raw materials, bringing out the most original and special taste of the cuisine. In addition to the salty main dish, other tastes are very good, especially like sea urchins and desserts, the taste is very silky, refreshing and not greasy. Wine is more general, no special prominent wine.

Top 19 Fine Dining 

Marlowe is a restaurant with a cozy glamorous vibe. We went in for dinner, the place was full but you don&rsquo;t feel overcrowded. The service was also prompt for a full house. I starts my drink with Breakfast old fashioned, of course it&rsquo;s a spirit forward choice but it was done just right. A nice touch to the classic. Then later we went for a bottle of red which is priced very reasonably. For food I had the Marlowe burger and brown butter Brussels sprouts for sides. The burger is excellent, the fries was also very nice with it. My friend ordered a steak which received very good comments as well.

Whether it is the overall decoration design of the restaurant or the table and chairs for the meal, this store is also more special. I think their dishes are similar to other restaurant dishes, but they have more choices for alcohol.

Mantis shrimp, is the most smooth, most Q-pop, the most rich dish I have ever eaten! ! ! The milk bubble sauce next to it is very rich, with a faint buttery fragrance. Scallops, when this dish was just on, I was scared by the &quot;Changbai Mountain Ant&quot; for a few seconds, really novel, especially eye-catching.

It&#39;s near the ball park, so it can be crowded around game time. Be patient and some seats will open. Lots to choose from and the server/cashier is not too patient, but it worked for us first timers.

Their burgers are very exciting, and the sauces are delicious. Beef Heart Tartare is also delicious. Their store looks like a tavern model, there are a lot of wine in it, but we don&#39;t know how to drink, there is no point.

既然談牛排，就要談談配牛排的鹽。我家裡從前長存的是喜馬拉雅粉鹽，和夏威夷Kona火山黑鹽，也是牛排館佐鹽之常客。粉鹽如少女，她總是柔美柔順地依附每種食材，沙拉或是牛排，皆無聲伴之，以不搶風頭的伴侶姿態。科納黑鹽則是夏威夷依山傍海的強壯少年，漂亮的黑膚色，太陽的香氣，呼之欲出的荷爾蒙味道，可是走到哪裡，畫面都是他，再順的食材，遇到他也不由自主強悍起來。

这里价格合理，服务周到，食物很好吃，我真的很喜欢这个地方。

The price is reasonable, the service is good, the food is delicious, I really like this place.

正统美式牛排搭配日式创意佳肴，还顶着米其林一星光环。经典牛排如肋眼、带骨纽约客、和菲力牛排，以及一系列的和牛，是餐厅的主打招牌。更奇妙的是提供来自日本不同地区的和牛，更有dry-aged牛排。值得一提的是，连开胃前菜，也是费尽心思令人点赞的。

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.

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