The Sea by Alexanders Steakhouse
4269 El Camino Real
Palo Alto, CA 94306
The Sea by Alexanders Steakhouse is a new seafood oriented restaurant in Palo Alto by the folks behind Alexanders. They focus on the freshest, wild, and sustainably harvested products. This restaurant is a nice addition to the South Bay scene. There really aren’t many places of this caliber down here.
Why did we dine here? – We are fans of Water Grill and Providence (The Chef’s previous restaurant), so it was a nature desire.
Summary – The Sea by Alexanders Steakhouse is very expensive, making it a special occasion spot. Was it worth it? Read on..
Insider Tip –
Cuisine – Seafood
Chef – Yu Min Lin (Water Grill, Providence)
Location – Palo Alto
Opened – 2012
Decor, Vibe – The Sea by Alexanders Steakhouse is located in a beautiful venue. First class decor and design. Soft pastel colors, lite jazz music.
The Sea by Alexanders Steakhouse Menu
The Sea by Alexanders Steakhouse’s Menu has some holdovers from Alexander’s, like Hamachi Shots. Six seafood entrees, four other entrees. Few vegetarian options.
Signature Dishes – Hamachi Shots, Risotto, Tuna, Souffle
The Sea by Alexanders Steakhouse Food Picks:
Peary Nice ($14) – Reyka Vodka, Pur williams pear, lemon asian pear, cherry bitters – They definitely know cocktails!
Mutsu Mutsu ($14) – lecompte calvados, laird’s bonded apple, combier, five spice simple, cinnamon sugar – Nice zesty drink.
Mojito ($12) – tall, strong, and balanced.
Amuse Bouche of Sliced Octopus
1 dozen Oysters $35 – Kushis were fabulous.
Four types of homemade bread. Very good quality and variety.
Hamachi shots ($12) – truffle ponzu, avocado, ginger, jalapeño were not as good as Alexander’s, but still passable.
Lobster Risotto ($22) tarragon, lemon, parmesan, lobster jus was a standout appetizer. Rich, flavorful, very al dente, wish there was more.
Abalone A La Pancha ($21) miso crème fraiche was sous vide for hours, but was still a bit chewy. Nice contrasts in textures with the grilling.
Seared Big Eye Tuna (WILD HAWAII) ($39) cranberry beans, shellfish, smoked paprika, tomato, arugula looked like a mess but showed off the cooks prowess.
Maple Leaf Farms Muscovy Duck ($38) bacon, cabbage, green peppercorn duck jus cooked to our medium rare, was technically executed. Sides made for sweet/savory action.
Cab Prime New York Steak ($58) polenta, tomato compote, parmesan was the only ‘reasonably’ priced steak on the menu. Awesome rich flavors, a must order. They should add more cuts.
Truffle Fries ($10) parmesan, truffle aioli are a must order. Thin and decadent.
Apples & Toffee ($12) – Carmelia, green apple sorbet, toffee, brioche, miso – Sounded funny but worked well. Praline like smoothness with some apple/valrona chocolate contrasts.
Soufflé $20 – chocolate, macarons, peppermint – Looked beautiful and came soft and airy.
Mango Sorbet ($6) was a standout with its strong flavors.
Complimentary Mignardises – Chocolates, Pates de fruit. Apple Cotton Candy.
OK: (Order if you like this dish)
Seared Mero (WILD HAWAII) – Sea bass – ($40) sweet potato, sautéed brocollini, cipollini onions, port wine was too meaty and overwhelming.
Butter Poached Lobster (WILD MAINE) ($62) – kabocha squash, heirloom beets, spinach, horseradish – Flavors were good but the tail part was a bit overcooked and raggedy.
Pans: (We would not reorder these dishes)
Haricot Verts – shallots, butter ($9) were overcooked.
Service – The Sea by Alexanders Steakhouse had excellent service. Some of the best in the South Bay. Friendly, knowledgeable servers, dress up in suits and ties. No need to ask for anything.
Value – The Sea by Alexanders Steakhouse has poor value. Prices are too high.
Verdict – The Sea by Alexanders Steakhouse failed to live up to our expectations. Prices are extremely high, leaving not much wiggle room for error. Most of the food was very good, but we expect Michelin star quality food at this price. We’ve eaten superior fish dishes at Boulevard, Chapeau!, among others recently.
The venue and service are top notch. Hopefully with time, they will find their footing.