SILICON VALLEY STEAK MASTERS

2nd Quarter 2021 - Be.Steak.A, Campbell, CA

June 9, 2021 | Case Swenson "Mozyington" & George Reilly "Jorge"

 

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OVERALL RATINGS​​

• Case Swenson "Mozyington" - 4/5

• George Reilly "Jorge" - 5/5

• Bill Baron "The Chairman" - 4/5

• John Poch "Chef Boyardee" - 4/5

• Ron Zraick "RonZ" - 5/5

• Mike Johnson "MJ" - 5/5

• Gary Christensen "Wingman" - 5/5

• Mike Preston "Ditch Digger" - 5/5

• Michael Mulcahy "Lord Mayor" - 4/5

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Case Swenson "Mozyington"

 

Overall Experience:  4/5

• Off to a great start with the best Tom Collins that I have ever had thanks to the mixologist Louis. The private room was set up nicely in a U shape so that it was very easy to converse. Chef/owner Jeff Stout then proceeded to shed light on his journey that clearly exuded his passion for his art. 

 

Food:  5/5

• The food was outstanding from the start. We ordered all of the appetizers and the only issue was that we did not have one of each for each person. Each one of them brought their own zest and it was clear that they were built by a professional.  Our steak experience was the New York Combo that had three different and clear lines between them in taste and texture. Lone Mountain was the clear winner as the flavor and texture were second to none. Next was the Koji, followed by the Kerbe which were great steaks if you didn't have the Lone Mountain to compare it to. 

 

Bar/Wine List:  3/5 

• The sommelier was very kind but we were not able to connect on a Sauvignon Blanc. I am not super picky but the two that she chose were not my cup of tea. Tom Collins to start...out of this world. 

 

Service:  3/5

• Very good service overall, but I prefer having "Ninja's" serve... where you don't even know that they are there. We felt their presence often.

 

Ambiance:  4/5

• They made a silk purse out of a sow's ear with the remodel of the Outback. Kudos to the work that they did. 

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George Reilly "Jorge"

 

Overall Experience:  5/5

• It was Mozyington and my turn to set up the dinner this time and I can tell you Be.Steak.A didn’t disappoint at all!  For some time, we had been waiting for a chance to get into Be.Steak.A, but the “covid thing” was in the way.  Finally, I met Julia Brandow the Private Events Manager a couple of weeks or so before our dinner and arranged for our private room and she gave me a walk thru of the new restaurant and a review of the menu. The wait has been worth it and I will be back soon. Top to bottom, the place (the old Outback Steakhouse) has been completely renovated and in fine style.  The service, the food, the ambiance, the owner and the staff went out of their way to make our night spectacular and we enjoyed every minute of it.  I can say that this is my new favorite steak house in Silicon Valley and very glad it is close to home.

 

Food:  5/5

• Chef Jeff Stout has put together a spectacular menu and restaurant.  He visited us before we ate and gave us the story behind him starting Be.Steak.A and why and how he prepares his beef. Thank you Jeff and congratulations on your new venue. We started with a bunch of appetizer and side dishes, so that all could taste a little of each and everyone of them pleased my palate.  Spicy meatballs, truffled deviled eggs, smoked clam croquette , beef popovers, daybook scallops, dungeness crab gratin were all very tasty but the buttered lobster rolls were over-the-top awesome. A couple of us then split several steaks, so we could sample how each were prepared and served.  The Koji-Aged Bone-on New York and the Long Fed Angus Split Bone-on Ribeye were served perfect medium rare and each melted in my mouth, delicious!! Desert too was over the top good. We enjoyed the Chocolate Flex, Lavender Panna Cotta and Affogato and again each was mouth watering.

 

Bar/Wine List:  5/5 

• When we initially arrived, we gathered at the bar and enjoyed Louis “the bartender” rendition of a Vodka Collins. I had never had one and I might say I might have a new summertime drink to want to enjoy more often.  He was prompt, accommodating and very engaging with our group of 10. After the Collins I had a shaken martini up and it was ice cold, crisp and garnished perfectly. Thumbs up to Louis!  I never saw the Wine List, but I heard for others at the table it was extensive. We enjoyed several of our own bottles as well as several from Be.Steak.A and they blended and paired well with our dinners.

 

Service:  5/5

• From David Cirigliano our main server and his crew of Brian, Maria, Ed and Paul to Louis and Rosanna behind the bar, service was timely, friendly and engaged.  We never wanted for anything, as food and drinks just kept coming out and they never missed a beat. All of our food was prepared and come out on time and we couldn’t have enjoyed ourselves anymore and the staff created such a pleasant environment for us to “do our thing” as friends. Cheers to All of the Staff!

 

Ambiance:  4/5

• Be.Steak.A doesn’t disappoint from the moment you walk in the door to the time you walk out.  New everything, open windowed look into the chef and preparation area, nicely laid out bar, well appointed relaxing outdoor seating area and their private rooms are just that….private.  Can’t thank Jeff and his team for a wonderful night, terrific meals and a new, high class venue for friends and family to enjoy in the South Bay!

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Bill Baron "The Chairman"

 

Overall Experience:  4/5

• BE.STEAK.A. is a lot of things. It’s A SUPER COOL RESTAURANT VISION. A VERY NICE SETTING. KNOWLEGABLE CHEF/OWNER.  SUPER BARTENDING & FOOD SERVICE TEAM.  OUTSTANDING CHINA. HIP GLASSWARE. DELICIOUS FOOD & FLAVORS.  VERY CLEAN.  There, you get the point.  I’m so close to a Five Star Rating that I can taste it—but can’t get there as hard as I try.  For me, the final swing rests with the steak. As an SVSM’er, it’s ALWAYS about the steak. And while the steak I enjoyed was VERY, VERY, GOOD, my palate did not connect it to OUTSTANDING as so few do—but it was so damn close. Great thanks to Ms. Brandow—our event director.  She was one of the many stars of our show. She did a super job assisting Jorge’ and Mozy in creating this most memorable of SVSM events.

 

Food:  4/5

• We enjoyed bites of several appetizers—each with their own character and flavor profile and each was really delicious. The list of appetizers included The Spicy Meatball, the Truffled Deviled Egg, the Smoked Clam Croquette, the Beef Fat Popover, the Dayboat Scallops, the Dungeness Crab Gratin, the Buttered Lobster Roll.  We also enjoyed the Pork Fried Rice and Pappardelle Rabbit Ragu. Each, individually, were so textured and flavorful.  Unlike past SVSM events, several of us shared a variety of steak cuts this time around.  I enjoyed part of the Koji-Aged Bone In New York with brandy-green peppercorn sauce, the Lone Mountain Cattle Co Strip Loin fullblood Wagyu and the Bistecca alla Fiorentina—a monster porterhouse worthy of sharing. All the protein I enjoyed had a smoky flavor profile that I didn’t find offensive—perhaps it’s generated by the enzymes that are utilized in curing the beef. But to be clear, this is not a sizzling, semi-charred steak place—it’s something different.  And very, very good.  I long, however, for a replica of a Gibson’s-Chicago steak—the flavor profile of tender Midwest beef, a bit of char cooked to a medium condition. The desserts—tried I think a bit of every single one—were quite good. Chef Capurro and his team did a great job and overseeing it all, Executive Chef and Owner Jeff Stout deserve our great thanks for creating this place and for his time telling his story to us.  We so enjoyed his near 20 minutes of interactive engagement.  The best yet.

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Bar/Wine List:  5/5

• Super gracious, efficient, and creative was Mr. Ramirez Luis and Ms. Colella behind the bar. Beautiful presentation—the best I have seen—with beautiful glassware. I would be concerned about pace if this place was a hopping Friday night as it could take so much time to prepare one of their special concoctions—so Tito’s up with a twist is a perfect go to. Our Sommelier Ms. Quartetti did a great job with our wines as well.

 

Service:  5/5

• DAVID. DAVID. DAVID. Our dedicated lead server was outstanding.  And, we have seen him before at another of our favorite steak houses—Sundance. If you’ll look back at our reviews for that event, David was highly regarded. And here he is at BE.STEAK.A. A small world. He remembered us. We remembered him He and his team did a very solid job.

 

Ambiance:  5/5

• Clean. Sexy. Hip. Fresh. Beautiful. Understated. Elegant. These are all terms I’d use to describe BE.STEAK.A. A great addition to the neighborhood. 

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John Poch "Chef Boyardee"

 

Overall Experience:  4/5

• An incredible dining experience. Congratulations to Chef Jeff Stout for his vision of what a modern Italian Steakhouse can be. The food, service and ambiance are definitely worth the visit … and did I mention the bathrooms … well … you will have to visit yourself … but it’s the BEEF that is that star of Be. Steak.A and rightfully so.

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Food:  4/5

• As for the food, we shared a number of appetizers for our large group. They all were excellent, but the portions were small and they were set-up to share. All were very creative and unique in taste and presentation. “That’s a Spicy Meatball” with the distinctive Southern Italian Calabrian chili flavor left you wanting more and the hint of the sweet Prosciutto San Daniele in the Smoked Clam Croquette was tasty but the “showstopper” was their creative take on the Deviled Egg with shaved truffles … excellent.

• As for the entrees, the visit to our table by Chef/Owner Jeff Stout was a show in itself. His passion for food and his reasonings for his methods brought a whole new level of appreciation for one’s craft. The steak entrees were exceptional in preparation, presentation and flavor. The Lone Mountain Cattle Striploin Wagyu with their truffled demi, corn coulis and spring onions was the best item in my opinion. Cooked perfectly with the flavors combined will have me back. A close second was their namesake “Bistecca alla Fiorentina”. Perfectly prepared, the texture and taste was spot-on and was at least 45-ounces which made it perfect to share. The only item that was “good” but not “great” was the Veal Chop Milanese … don’t get me wrong … it was very good … but compared to the Striploin and Bistecca … well that was my fault for ordering the Chop over the unbelievable steaks that were served. We had a number of side dishes served, but with the quality of the steaks, they were lost on me … sorry … but it was all about the beef and the Brunello.

• As for dessert, hard for me to top the dinner so I settled for a “simple” Affogato … but then again nothing is simple at Be.Steak.A … the traditional vanilla ice cream was replaced with a silky Hazelnut gelato and it was deliciously paired with a nice glass of Vin Santo. Cosi buono!

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Bar/Wine List:  2/5 

• Bar area was small, but classy. Set-up nice for couples but not so much for large groups. The cocktail menu-booklet gave you an insight to the eclectic nature of Be.Steak.A – in a great way. The pours were generous, the presentation outstanding and a very attentive bar staff. Very well done.

• Few areas in the country are as wine-savvy as the Bay Area. We are fortunate to have some of the world’s top wineries in Napa, Sonoma and the Central Coast and the Nor Cal restaurant industry has always been welcoming of guests bringing wine. As a rule of thumb, I always order a bottle when I bring in a bottle. So to say that I was stunned at their policy of only allowing two bottles for corkage is an understatement for a party of ten. I understand that corkage fees won’t disappear anytime soon. I know it’s a sales opportunity missed, and that corkage is there to balance that. But to have a policy of only allowing two bottles is fine for a table of four, but for a group of ten? I just saw this as a missed opportunity for an exceptional wine-food pairing experience. Maybe it’s just me, but sometimes it’s more of a service thing than about the sales. Wine-savvy diners will always appreciate how gracious they are treated when reasonable corkage policies are in place. This is the only item that Be.Steak.A. missed the mark for me.

• With that being said, the wine list was very impressive with an incredible selection of Italian, Napa & Sonoma wines. The prices were as expected for a high-end steak house, but if you know your wines there are some great values such as the ’16 Ciacci Piccolomini d’Aragona Brunello di Montalcino at $120. The wine service was extremely detailed in which they did a very nice job of decanting. Glass replacements was offered as we transitioned from White to Red, a nice touch. Overall, very impressed with the bar and wine service but the corkage policy made it hard to swallow the Brunello.

 

Service:  5/5

• The service was exceptional from the receptionist to the bar and the incredible food service staff led by our server David. Their knowledge of the menu, needs for fine-dining experience and attention to detail was noticed. As I mentioned earlier, the visit to the table by Chef Jeff Stout set the tone for what we should expect and they did not disappoint.

 

Ambiance:  5/5

• Once you walk past the reception area and “enter” the restaurant with the full view of their open kitchen – you know right then you are in for a dining experience that very few can match in the Bay Area. The dining room was elegant yet relaxed so there was not a pretentious-stuffy feeling. The private dining room in which we were seated provided views of the large outdoor dining area as well as plenty of décor to keep your eyes busy. Every detail for the décor as well as the tableware was so well thought out. Bravo!

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Ron Zraick "RonZ"

 

Overall Experience:  5/5

• The King is Dead…Long Live the King. B.STEAK.A (or BSA for short) was by far the best steakhouse I have been to since Keen’s in NYC, and it has that beat.  It also surpasses my pervious SVSM favorite, Sundance in Palo Alto.  The attention to detail from the décor to the service to the bar and the the star of the show the steaks could not be beat. And…all of the Masters were in attendance. Kudos to Jorge and Mozy for arranging such a great outing!  It’s a relatively new restaurant, one that was delayed by the dreaded Covid but I hope it stays around a long time. Looking forward to celebrating many future events there.

 

Food:  5/5

• Our hosts did a great job pre-ordering appetizers, and we added to them. The pork fried rice and the dungeness crab au gratin were my favorites, but that’s like trying to pick a favorite child. The meatballs were delicious with a bit of a kick, the scallops cooked to perfection and the truffled deviled eggs were subtle, not overwhelming.  For the first time that I can remember, we skipped the salad course.  I’m sure they would have been delicious but it was clear this was not the place for rabbit food. At our end of the table four of us. Jorge, Chef, Lord Mayor and MJ decided to take the advice of our outstand server and split the 24oz Koji-aged bone on NY, the 44oz Bistecca Alla Fiorentina, and the 5oz Lone Mountain Cattle Striploin wagyu.  These were amazing and all cooked medium rare.  We each had just a taste of the 5oz wagyu, but it was amazing. Delicate and tender it retained its beef flavor in all that marbling. In previous experiences with wagyu, the fat was overwhelming. It’s made me a wagyu fan. The Bistecca had the flavorful NY side and the tender filet side. Delicious in its complimentary soubise sauce and roasted onion.  The king of the steaks was the koji aged bone in NY. Chef Stout was very generous with his time and discussed at length the cuts of beef and how the koji aging infused a more consistent the dry aged flavoring with less waste than the dry aging process. Amazing. The desserts were outstanding.  My favorite was the affogato.  And of course a Blanton’s Bourbon to finish.        

 

Bar/Wine List:  5/5 (Bar), 5/5 (Wine)

• Again, 5 outta 5. The bar is elegant and the bartenders (Luis and Rosanna) attentive and very talented. The martinis were accompanied by a side of cheese, the glassware was beautiful and varied and we were fortunate that the Ditch Digger was only there for an hour before we got there or there would have been no more vodka. I don’t like to get fancy with my drinks; usually vodka up or whiskey and that evening it was Blantons on the rock (one big one). The bartender and I decided I might as well start with a double. Good decision. Mozy brought two delicious Napa Valley Cabs, a 2009 Groth and a 2015 Caymus. Chef ordered two bottles of a 2016 Brunello that were excellent. I’m usually a Pinot Noir drinker but these “big reds” were not overwhelming and complemented the meal.  Maybe I need to spend a little more on the big wines! 

 

Service:  5/5

• We had no fewer than 8 servers attending to us, plus the manager, plus the Sommelier and the event director and event organizer Julia. As mentioned, the very talented, experienced, colorful and entertaining Executive Chef Jeff Stout visited us and spend time describing his experience, the process of getting the restaurant open, the restaurant business in general and the cuts of meat. All done in a unique style perfectly suited for a SVSM event! Thank you, Chef! We were pleasantly surprised (shocked) when our lead/dedicated server, David, informed us that he was our server when we visited Sundance in January 2017.  It was like seeing an old friend.  A couple of nights after the SVSM event Lord Mayor visited with his family to celebrate his daughter’s birthday and bestowed on David a SVSM lapel pin. We have David to thank for suggesting the trio of steaks that we enjoyed. And those who supported him were excellent as well.  

 

Ambiance:  5/5

• Breaking with the SVSM rules, we were put in a private room because of Covid protocols. It was fantastic. The overall décor is modern and classy. Light and sophisticated, not old school stuffy steakhouse. Looking forward to going to the bar to sit and drink and have a “snack”.  

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Mike Johnson "MJ"

 

Overall Experience:  5/5    

• When we walked into BE. STEAK.A we were greeted by a nice and welcoming hostess in the greeting/waiting area. As you head to the bar or to your table, you walk past a huge window looking right into the kitchen. The staff members are hard at work, and you can see they are taking their jobs seriously by the effort that is going into the dishes being prepared. Walk little further and you are in the bar area. The bar area is good sized with bar seating, bar tables and booths lining the wall. On either side of the bar are restaurant seating areas. One side is the indoor dining area, and the other is the outdoor dining area that wrap around two side of the building. While both areas face the street/parking lot, BE. STEAK.A has created an environment that feels extremely comfortable. You certainly do not feel like you are sitting with the parked cars. The interior really has cool modern steakhouse vibe to it. From the time we arrived until we were finished with dinner the staff was friendly, attentive and ready to be sure we enjoyed our experience. The restaurant is a standalone building in a regional shopping complex and has a very welcoming feel to it.  I am giving this place my first 5 overall score even if they didn’t score a 5 in each category. I am dying to go back!!!  

 

Food:  5/5

• Our hosts ordered one of every appetizer but I only tried the meatball, scallops and lobster roll. Each were delicious, the meatball was spicy but certainly not too hot and you could really get a nice taste of the fennel. The scallops were excellent as well. The smokey sweetness of the pineapple coupled with the slight crunch of the celery root and horseradish addition was a unique take on a Dayboat scallop but was reallllly good! Lastly for me with the appetizers was the Lobster Roll. I have had many lobster rolls in my life and am a big fan. They can really be overdone with mayonnaise, but this presentation was done with butter which is my favorite way to go. While the size was very appropriate, it so good I could have had a plate full of these for dinner!

• For dinner I shared the Bistecca Alla Fiorentina, Koji-Aged Bone-on New York and the Wagu strip loin. What a combo!! All steaks were cooked to a perfect medium rare and offered an excellent experience of New York options. This combo was put together for four of us to share and there was plenty for all! The bone-in New York is my all-time favorite and the Koji-aging process certainly gave it the “aged funk” taste to it and it was also very tender. The Bistecca was excellent as well, but my favorite was the Wagu strip loin. I’m not normally a Wagu fan as they can seem really fatty but this steak was off the hook! Just so flavorful and tender yet not fatty tasting. The truffled demi was a wonderful compliment to the taste and mouth feel of this steak!

• I also had some of the Pork Fried rice and the Pappardelle as sides. Unbelievable as well! The flavor combos are simply excellent. They are difficult to describe flavor wise as so much is going on but they are just not to be missed.

• For dessert I had the hazelnut gelato and the Chocolate Flex. The hazelnut gelato was particularly good and tasted house made but I couldn’t keep my fork out of the Flex. The creaminess and flavor of the brown butter gelato and the crunchy of the toffee had me trying to wrestle this away from the other guys. Again, just excellent!

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Bar/Wine List:  4/5 

• Immediately upon entering the bar I was greeted by Luis and at the suggestion of another Steakmaster, I ordered a vodka Collins. I’m not typically a Collins guy as they can be a bit sweet but this was on point! Just enough sweetness to offset the alcohol. In addition to the vodka Collins, I had a couple vodka sodas and again it’s a basic drink but it was a good pour and enjoyable. You could easily get in trouble -the good kind – with this drink! I think the wine list was very well thought out and had a great selection. I did not recognize all the wines on the list but saw many of my favorites. I am certain you can find something to go with what ever tastes or mood you are in.

 

Service:  5/5

• In addition to the food, this was an area where excellence was achieved. We were fortunate that we had a waiter we have had in the past at another location. What are the odds??? David was every bit as professional, engaging and helpful as ever. He certainly is excellent and should be asked for by name if possible. His team worked wonderfully with him as the food, drinks and all items were done as well as possible. The service all night was truly excellent!

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Ambiance:  5/5

• Chef/owner Jeff Stout has done an amazing job with this building. They remodeled the building in such a way as to not be able to recognize it if you had been to the previous establishment. From the greeting area, the kitchen window, the bar, indoor and outdoor seating you will feel comfortable in a modern steakhouse. This place is awesome and I can’t wait to go back!

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Gary Christensen "Wingman"

 

Overall Experience:  5/5

• I have had no previous experience with this restaurant, in fact the last I knew of the location it was an Outback Steakhouse. The owner scored a home run with the changes he made to this building. They backed up the transformation of the building with exemplary service and very good food. I unexpectedly entered a beautiful restaurant and was pleasantly greeted by a very attentive staff. The decor of the restaurant is very nice and while not your typical traditional steakhouse the lines of the extensive renovations are clean and pleasing to the eye. I found it to be very inviting. As we passed the bar to our private dining area we passed the patio seating area which was covered by a canopy and retractable shutters. Again, very well done and very inviting. Judging by the crowd on a weeknight, it's no secret that the food here is very good. Steak Masters are first and foremost about good friends enjoying each other's company over a good meal. The combination of elements this restaurant put forth made for a very nice get together and great overall experience…even with some Covid restrictions still in place. 

 

Food:  4/5

• B steak A has a nice selection of steaks. They also have a larger selection of alternatives than the more traditional steakhouses. Our appetizers included a range of seafood and shellfish I could not sample. If you have a shellfish allergy let the restaurant know early. What I did have was very good. High marks for presentation with decadent tableware and the host and wait staff were definitely on top of their game. I enjoyed just about everything I tasted and I have to give them credit for successfully pulling off a nice variety of appetizers. For the main course I enjoyed a trio of different cuts of meat. All cooked to order and executed well. Our meals arrived in a coordinated fashion. The steaks were all a nice cut of meat and cooked well but could have been served a little warmer. Nonetheless, It was juicy and delicious and when I return I will order it again. As usual we ordered a variety of side dishes and shared the flavors, all of which were enjoyable. Hard to go wrong here. 

 

Bar/Wine List:  4/5

• Only reason they got 4 stars here is because typically we bring our own wine. They have a very nice wine list and we did order additional bottles from their selection which was very good. Incidentally, they were quick to decant the bottles of wine we brought and attentively kept every glass full throughout our meal. To be fair, they had a “heads up” that we were coming but really from the moment we walked through the front door nobody went unattended. Bartenders were busy but kept up with orders well and the location of the bar just inside the main entrance was great. The bartender was on point and attentive, the ambiance in the bar was good and people there were friendly, talkative and all seemed to be having a good time. The bar is smack in the middle of the restaurant which also lends to the noise factor but again a good efficient bartender keeps everybody happy as was the case here. Overall a cool vibe and fun place to hang out. Martini came with a trio of sides and like most of the other items we received, the delivery was impressive. 

 

Service:  5/5

• I always start this section the same way…Maybe we are spoiled but we have received some pretty spectacular service at other venues including a regular and customary visit from the Chef. This restaurant set that bar a little higher. The Owner/Chef literally spent a half hour with us answering questions, explaining the menu and different cuts of meat and entertaining us with his unique outlook on the business. Our host David was knowledgeable and focused on our experience and our food delivery was prompt and uniform. Questions were answered without hesitation. Recommendations were made and lived up to the description. David  was personable and attentive but did not hover. Wine and water glasses were bottomless and I felt like all you had to do if you needed something was look up and ask. If you go here, ask to be seated at one of David’s tables, you won’t be disappointed. 

 

Ambiance:  5/5

• With respect to other full fledged steak houses across the Bay Area this restaurant is relevant but has a sleek and more modern feel. It’s more of a high end restaurant vibe which is also very inviting and a step above restaurants in the immediate area. The renovations to the building are very nice and they rate high with good food and great service. There is a combination of various booths and tables in the dining areas all of which look to be comfortable and the restaurant has a very open feel. We didn’t really get a good look at the overall accommodations. Covid restrictions forced our larger group into a private room. We don’t usually go that route, opting to experience the general dining area. The private room was very nice and I will return soon to experience the rest of the restaurant. 

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Mike Preston "Ditch Digger"

 

Overall Experience:  5/5

• WOW! The staff was awesome from moment one. The Bar was beautiful and the bartender better. The private room was quiet and vey comfortable and again the staff serving in the room were fun and accommodating. The food was super interesting and delicious. The wines were excellent. No complaints at all, just a fantastic evening and I cant wait to return.

 

Food:  5/5

• Once again our table was filled with preordered appetizers and more just kept coming. Not only were they interesting and different they were all super tasty and beautiful. Meatball, Deviled Eggs, Lobster roll, all crazy good. The presentation of each dish made this experience even more special.  For the main course I ordered the pork fried rice the 5 oz steak filet cooked medium. The rice is off the charts and I will be returning for just rice and a cocktail. Sooo good. The steak could not have been cooked better and the quality of meat was exemplary. Every bite melted in my mouth with flavor to not be forgotten. Appetizers, main course, and deserts were all exceptional.  I seldom give 5s but this food deserved such a rating.

 

Bar/Wine List:  5/5 

• Such a great Bar.  Love the look and really like the old school gold inlayed glassware. An eclectic mix of glasses gathered from around the country create such a unique bar experience. But the biggest difference at this bar is the service by head cocktail waiter Luis and his sidekick Rosanna. Luis is a prize. Super nice and very knowledgeable about drinks. Adds huge personality and service to the bar making time at the bar a special experience. The best vodka collins ever. Thank you Luis!!!

 

Service:  5/5

• Our lead waiter was a gentleman named David. David was beyond phenomenal. The staff he managed was so on it the whole time, serving us dishes while David introduced the foods, told stories, and made everyone smile. He never missed a beat all night long.  And a special treat was a visit by  Michelin rated executive chef and owner  Jeff Stout. Mr Stout was not in a hurry when describing his foods and the history of the restaurant. He too was very fun and interesting. Thank you Chef. You should be very proud of the service that your establishment provides.

 

Ambiance:  5/5

• It is very obvious that the owners of this restaurant took a hole lot of pride and spared no expense to build this facility.  It is beautiful, tasteful, interesting and comfortable.  A very special place indeed.  I cant wait to return!!! 

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Michael Mulcahy "Lord Mayor"

 

Overall Experience:  4/5

• An amazing post-covid reboot to the SVSM. We hit this shiny new hotspot a week before masks came off for restaurant staff and diners in Santa Clara County, but it nonetheless felt like we had been liberated. The greeters, management and waitstaff were all top-notch. And much to our surprise Chef Proprietor Jeffrey Stout spent well over 30 minutes giving us the history of his Alexanders fame and flame, why Orchard City Kitchen, and the inspiration for Be.Steak.A –  the F-You to Alexanders. Stout is the real deal, a Michelin star chef, charting his own path with a unique, Italian, Asian inspired steakhouse with a very soft touch. And a quick shout out up front to Julia Brandow, Event Director and Talia Quartetti, Floor Manager and Som for being a great representation of ownership and management. Well done to get us in, settled and cared for all evening.

 

Food:  4/5

• The menu is broad ranging, with many twists on some steakhouse classics, and some huge surprises like the unbelievable standout Pork Fried Rice under the past offerings. For the up-front dishes, I loved the very spicy That’s a Spicy Meatball, Smoked Clam Croquette with Prosciutto, Dayboat Scallops and Dungeness Crab Gratin but the Truffled Deviled Egg was a bit too “truffled” for me. The Beef Fat Popover was cold, too flaky, and dry, just not enough of the soft oily goodness and the Buttered Lobster Roll was too small and fell apart in my hands.

• We moved on to the middle courses, and in addition to the standout Rice mentioned above, we tasted the Pappardelle with Rabbit Ragu which if it had been piping hot would have stood up with the Rice.

• Then my SVSM table mate had the Veal Chop and with a bit of more Meyer lemon, the likely breaded goodness came through. We group ordered the Koji-Aged Bone-In New York, Lone Mountain Strip Sirloin (fullblood wagyu), Filet Mignon with smoked bèarnaise, and the big daddy Bistecca Alla Fiorentina. Each cut of meat had a distinct flavor, some of which we learned about from our chat with Chef Stout regarding enzymes and aging unique to his style. The steaks were all cooked to perfection, but the flavor profiles might not be what typical old school American steakhouse lovers are looking for. My favorite was the Koji-Aged Bone In. I never got to use the Buck Knife, but with bones on the table if I had it in me for more food, I might have worked harder to cut out some of the bone meat.

• Dessert was Griddled Polenta Cake (didn’t love the grapes), Chocolate Flex, Lavender Panna Cotta (standout for me), Affogato (not shareable), and Gelatos and Sorbets (honestly don’t recall the flavors but I tried each one and loved).

 

Bar/Wine List:  5/5 

• The bar was our first impression after gawking down the hall at the exposed, demo kitchen. The finishes are beautiful and the service divine. Bartenders Luis Ramirez and Rosanna Colella took very good care of us. The recipe book is really clever and quite artistic. I settled for a classic gin martini with onion. Luis used the well gin, Botanist, which is yummy, and the cocktail was served in a very sexy glass on a silver plate with my cocktail onion skewered along with cornichon and a mozzarella ball. Really? That is classy and very unexpected. A great start to the evening.

 

Service:  5/5

• We were made to feel very special. The overall restaurant flow was light, it is still Covid, but I expect the service is going to be as good as we had it even as volume picks up. Truth be told, I was back at the restaurant 6 days later and Brian provided fantastic service to us at the Hollywood table in the bar.​

• The staff is proud of the restaurant, the dishes, cutlery, glassware, and of course the food, and it shows. Our servers were David Cirigliano, Brian Loweswick, Maria Miyashiro, Ed Grozynski, Paul Santos, Miguel Guadarrama, Aaron De la Cruz and Daniel Weyhrauch. About an hour into the night we realized that David had been our waiter at one of our previously highest rated restaurants. We read him our reviews of him as he was as fantastic then as he was this night. Upon my return a few days later, I bestowed the coveted SVSM lapel pin on him as a sign of our appreciation.

 

Ambiance:  5/5

• I have to say I was a little surprised at how casual some of the guests treated this new high-end restaurant. Every detail of this venue, from the automated toilets (complete with directions) to the extraordinary demo kitchen, plushy seating, ambient lighting, Italian dishes only sold to Michelin chefs, and cutlery the wait staff handles like gold bars speaks to the multi-millions spent building Be.Steak.A, but yet it remains approachable for the legions built by Chef Stout at Alexanders and his casual OCK hotspot next door. This place is beautiful, and as a local group of guys wanting to support fine dining with steaks, I for one am rooting that the south bay will support this kind of massive investment into the dining scene.

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