San Francisco, 1928.
It was a very different time. There was a lot more moonshine. A lot fewer smartphones. 100% less Kanye.
Some things, however, have remained the same. Like our collective appreciation for a damn good steak, and a damn good steakhouse in which to eat it.
Reenter: Alfred’s. It originally opened in 1928, then moved to its current digs in ’73, and was just reopened by the Daniel Patterson Group for your steak-ing pleasure.
Here now, a past-and-present breakdown of one of our city’s finest meat temples.
Then: A plush, decadent steakhouse complete with red leather booths, dripping chandeliers and a stained-glass window from 1928.
Now: All of that. Only... spruced up a bit. Read: shiny wooden floors, photographs of San Francisco from a local artist and memorabilia on display that was unearthed from the basement.
Then: A menu of dry-aged, mesquite-grilled steaks served with classic sides like baked potatoes and creamed spinach.
Now: A similarly steak-filled menu, with even more sides like roasted bone marrow and mascarpone mashed potatoes. Not to mention better beef and bigger cuts, like the front-cut rib steak that’s big enough for four.
Then: Classic cocktails, shaken and poured tableside.
Now: Classic cocktails, barrel-aged and poured tableside.
Way to step up, barrels.
It was a very different time. There was a lot more moonshine. A lot fewer smartphones. 100% less Kanye.
Some things, however, have remained the same. Like our collective appreciation for a damn good steak, and a damn good steakhouse in which to eat it.
Reenter: Alfred’s. It originally opened in 1928, then moved to its current digs in ’73, and was just reopened by the Daniel Patterson Group for your steak-ing pleasure.
Here now, a past-and-present breakdown of one of our city’s finest meat temples.
Then: A plush, decadent steakhouse complete with red leather booths, dripping chandeliers and a stained-glass window from 1928.
Now: All of that. Only... spruced up a bit. Read: shiny wooden floors, photographs of San Francisco from a local artist and memorabilia on display that was unearthed from the basement.
Then: A menu of dry-aged, mesquite-grilled steaks served with classic sides like baked potatoes and creamed spinach.
Now: A similarly steak-filled menu, with even more sides like roasted bone marrow and mascarpone mashed potatoes. Not to mention better beef and bigger cuts, like the front-cut rib steak that’s big enough for four.
Then: Classic cocktails, shaken and poured tableside.
Now: Classic cocktails, barrel-aged and poured tableside.
Way to step up, barrels.
