Executive Chef Jeffrey Stout took time out from his busy schedule at the sleek and shiny Alexander’s Steakhouse in San Francisco to share some insights on steak, his philosophy on cooking, and where he dines in his free time.
ZC: What got you into food and cooking to begin with? When did you know it was something you wanted to passionately pursue?
JS: My first job was in a pizza place. I was taken in by the "show" of spinning pizza. I moved on to another job in a restaurant that also had pizza. This was in the mid- 80's when Wolfgang Puck's smoked salmon pizza was the envy of the California Cuisine food movement. Soon I was again wooed by the show of the kitchen, not just pizza. This got my interest in cooking. I was hooked.
ZC: What’s your general philosophy as a chef, and how does that come across in the food served at Alexander’s?
JS: With Alexander's, I try to stay focused in the direction of the cuisine, remembering what made us, which is a modern restaurant that features steak. We are rooted in Midwest corn-fed beef, and for the steaks try to stay along a cuisine that is American. But for the supporting cast of appetizers, salads, sides and dessert, we like to have Asian influence, specifically Japanese and not cross too many borders, keeping the cuisine focused on two-to-three countries as far as technique and ingredients. I always remind my crew of three things—salt, acid and moisture. Food cannot be dry, with exception of deliberate crunchies for texture. We buy the best and respect our products. Yes we're expensive, but we offer a tremendous amount of value, finding things that you just can't find in other restaurants.
ZC: What do you think is the most unique quality about the food you prepare at Alexander’s?
JS: Most restaurants bring out the big guns for the holidays—prime beef, lobster, caviar, foie, truffles. Alexander's has all these nightly. We try to have our guests have an experience, not just dining out. We like our staff to be educated about what we serve and be able to build a relationship with our guests. The service staff really is much like the crew of a luxury liner or a tour guide, helping us make choices. I think that the most unique thing about Alexander's is that we can offer what few restaurants can - an experience.
ZC: What’s your personal favorite cut of steak, and how do you like it prepared?
JS: This changes. Just as it impossible for me to pick a favorite dish or a favorite restaurant, my favorite steak cycles. A prime Certified Angus Beef New York has great flavor and surprisingly more tender than most New Yorks. A dry-aged Bone-In Filet is amazing. Japanese Wagyu has its place in my heart—literally. Prime Rib, for what it is, is always a go to favorite. I've many great steaks. Ask me tomorrow...
ZC: When you’re actually dining out yourself, what are some of your favorite dining spots in San Francisco and/or around the bay?
JS: Last year, I was determined to find two things - the best pho and the best ramen. This was my quest! Great places opening up here in the city with lots of choices, new and established. I keep meaning to get to Commis in Oakland, Commonwealth and COI. I'd like to try 25 Lusk and le truc which parks down the street. I would like to go to Meadowood, La Toque, Morimoto and Chandon in Napa. Bouchon is always a favorite. Luce, I like for the plating. One Market is always solid. Saison—seems like truly a soulful chef. I'd like to check out the lounge at La Folie. Too many choices and truly—it is a foodies’ market.
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