Alexander's Steakhouse Expands From Turf to Surf

Ever since Trader Vic's closed at its longtime location at Dinah's Garden Hotel, people have wondered what kind of restaurant might replace the longtime institution on 4261 El Camino Real.

And now, here it is, The Sea, a new project of the owners of Alexander's Steakhouse that opened on Nov. 2, albeit without its founding chef Jeffrey Stout who was let go in a shake-up.  After a complete remodeling, space's appearance is no longer tiki-bar exotic, but more upscale, with a cool palette, furnished with wood-framed white leather chairs, decorated with pots of white orchids.

Established in 2005, Alexander's also has a steakhouse in San Francisco, and its original Cupertino restaurant, opened by Stout and J.C. Chen has maintained a one-Michelin star rating since 2010. The Cupertino restaurant is busy every day, and the San Francisco restaurant is always crowded at cocktail hour, according to Josh Rousseu, vice president of Alexander's.

Rousseu said Alexander's knows how to cater to different demographics. Its Cupertino restaurant promotes prime ribs and baked potatoes for the family-oriented town while its San Francisco restaurant outshines competitors with a cocktail program that matches the urban lifestyle of the city.

The chain researched the Palo Alto market as well. Rousseu said, "A Michelin-starred seafood restaurant like The Sea is just what Palo Alto needs."

Rousseu explained that there are other Michelin-starred restaurants in Palo Alto, but they are small, so The Sea is now the largest one, with a full bar and lounge area where Alexander's cocktail program will take place.

Chef Yumin Lin was a sushi chef for 10 years in Taiwan and two years in Japan before working for the Michelin-starred Providence Seafood Restaurant in Los Angeles, as chef de cuisine for seven years. 

The current menu of The Sea includes caviar for $75 (farmed) or $115 (wild caught) per 15 grams. Other appetizers range between $12 and $21. Entrees go from the $36 poached wild Alaskan halibut to the $62 butter poached wild Canadian lobster. 

Lin said he is familiar with Japanese and French cuisines, so he is going for French, Japanese and California fusion at The Sea, which also offers beef (including the same kind of Wagyu beef served at Alexander's steakhouses), veal and duck.

Rousseu estimates the average meal, including drinks, at The Sea to cost about $80 per person, versus $103 per person at Alexander's Steakhouse in Cupertino. "Beef is more expensive than most seafood," he said.

Since Alexander's Steakhouse seems to have shown itself recession-proof, Rousseu spoke confidently of The Sea's prospect.

"Even though the economy is slow, there are still Lexus dealerships; there are still Ferrari dealerships," said Rousseu. "There are still people who can afford to treat themselves nicely, especially here in the Bay Area, and this is where they get a real treat."

"That's our key to success."