How to Take Stake at a Steakhouse
I’m just a girl, and I didn’t grow up eating red meat. So now, at the sophisticated age of 25, I am educating myself on steak.
Here's a quick run down of the basics:
Filet mignon are always the dense, round looking steak whereas Ribeye are nicely marbled with fat.
NY Strips are flat, thin, and best served with French fries.
Porterhouse or T-Bone are premium cuts and can feed more people than any of the others would. It's not the easiest to sear at home, but if you have grill, that's perfect.
Hanger steaks are one of the more affordable cuts and often used for steak frites or fajitas.
Flank steak, while still considered lean, is larger than hangers.
There's quite a few more to choose from, but these are typically what you'll find at steakhouses and bistros.
Sauces:
Horseradish - horseradish root plus mayonnaise or sour cream
Au Povier - peppercorn sauce using Cognac and cream
Chimichurri - olive oil, red wine vinegar, chopped parsley and oregano, garlic, and red pepper flakes
Bernaisse - hollandaise sauce with the addition of black pepper, shallot, and tarragon
Steakhouses are known for having high-quality cuts of beef, and many also serve seafood, poultry, and other red meat. I often lean toward lamb chops or sea bass (branzino) when I go out so it was time to explore my other options.
We've all been to the national steakhouse chains, and I'm sure you have your favorites. I wanted to try some of the newer additions and most popular steakhouses in the Bay Area.
Osso Steakhouse
For my little drinky-drink I got the Blackberry Buck. It was batch made with vodka so I couldn’t substitute for a Cognac as I would’ve liked. It was a straightforward fruity drink — nothing special.
Moving on, I opted for the most flavor-packed Cheese Bread stuffed with herb butter as the starter. Honestly, it was the star of the show. I was too excited to take it home and toast the cheese even more, and serve it with some soup or something hella saucy.
I liked the surprisingly, lemony Sautéed Spinach a lot. Most places leave it bland and bitter or just throw garlic on it, but this was different.
I was completely underwhelmed by the Buttered Lobster Tail with Bernaise. The lobster itself wasn't enjoyable and the Bernaise didn't coat over the taste of it.
The Bone in NY Strip, however, had a nice crust and was topped with the same herb butter they use for the cheese bread. Considering its a leaner cut I wish I would've ordered something with a little more fat to accompany it. As all mature adults do, I ordered a medium cooked steak but most pieces arrived medium-well which wasn't the end of the world; I just couldn't take the leftovers home to reheat them.
Overall it was not a stand out dining experience. The space was way smaller than I expected and resembles an old school dinner. In my opinion it lacks feminine touches from the decor to the service; it felt pretty cold. The food unfortunately took a long while to come out and wasn’t pipping hot like I'd prefer.
OSSO STEAKHOUSE - SAN FRANCISCO
1177 CALIFORNIA ST, SAN FRANCISCO, CA 94108
OPEN: SUNDAY-THURSDAY 5-9PM & FRIDAY/SATURDAY 5-9:30PM
The Vault Steakhouse
Even though the focus is steakhouses, there’s always one or more items that stand out to me that I go for. In this case, I was excited for the Caramelized Onion Dip, but the onions weren't sweet or potent enough for me. After you scoop off the diced pickled onions, chives, and dried dill, there was no other texture. I also think fresh dill would’ve been nice and could’ve added some brightness to the mix.
I’d skip the dip and get the Potato Pave Tots instead, which were these crunchy but tender layered potatoes. They were gone within 5 minutes of being sat down on the table. They're topped with salmon roe and egg, that just elevates the dish as a whole.
The above appetizers are all on their Happy Hour menu, which I found to be pretty solid and worth returning for. They offer their HH menu all night on Fridays in the Piano Lounge. I would come back to get try parker rolls with the lobster bisque. The lobster salad and tuna + trout crudo are also on my list.
My poison for the evening was the Bees Knees, a gin-based cocktail that's less sweet than a lemon drop but practically the same. Let me tell it, it's time to put the lemon drops with Reposado tequila downnn.
There was an awkward moment for me when the live piano stopped after I had been sitting for only 25 minutes. Of course he started up again after a 15-minute break, but in the future I'd plan my visit around the live music to catch the full set. The pianist played Charlie Brown holiday theme song, which was so comforting. I wish he played it all night since they won't air it on TV anymore.
I ended up skipping the Red Little Gem Salad with buttermilk dressing because I'm more of an oil-based vinaigrette girl. There was a little voice in my head telling me I needed something green on my plate. But I thought "whatever, I’ll get a salad and green juice tomorrow, and live to see another day. What’s 12 hours without it?"
For my entree I ordered the Ribeye with Horseradish and Corn Risotto. I was a tad embarrassed when the waiter asked if that was all for me. I guess ordering two entrees at once isn't normal...
I like for horseradish sauces to burn my nose so I didn't find the sauce spicy enough for me. The ribeye itself was really good; the fattiness made it flavorful and tasty.
Everyone has that one meal they swear they could make better at home, and for me it's risotto. Consistency wise it was a little loose for my taste.
You can practically add anything to risotto, and the corn plus mushrooms were divine. The corn added sweetness and balanced out the sourness from what I assume was lemon juice.
As much as I wanted to order the Ginger-Sugar Dusted Beignets with seasonal fruit jam and creme anglaise, I couldn't muster up any extra space for it.
The staff was attentive despite it being a busy night. It was the Thursday before Christmas so there were a million corporate holiday parties in addition to regular celebratory dinners.
If you watch HBO Max's "Industry", you’d like it here at The Vault. Of the many options in the city, it undeniably gives Patagonia-windbreaker-finance-bro's-stock-market-crash-control-room.
THE VAULT STEAKHOUSE - SAN FRANCISCO
555 CALIFORNIA ST, SAN FRANCISCO, CA 94104
OPEN: MONDAY-FRIDAY 4-9PM & SATURDAY 5-9PM
Niku Steakhouse
As soon as I sat down I was told by my wonderful waiter Eric that we shared the same birthday. If that wasn't a sign I was in good hands, I don't know what was.
Their playlist had all my favorite 2010s hits from Jhene's "Bed Peace" to Miguel + J. Cole's "All I Want Is You", and even Lana Del Rey's "Radio". Again, this was fate.
I started off the night with their No. 9 cocktail which reminded me of Jolly Rancher. It was the perfect profile for me as someone who loves almond + lychee. I wouldn't think to mix the two but together they were delicious.
They served a cute Amuse Bouche of their most popular starters: a fresh oyster, a short rib croquette, and a scoop of Australian + Japanese wagyu beef tartare. I've always been too skeptical to eat beef tartare but theirs was excellent; I actually think about it all the time now.
Afterwards I enjoyed the Chicory Salad with glazed mandarins, grated gouda, and pecans tossed in vinaigrette. Again, this is my kind of salad. Pure, savory and sweet.
I did run into a problem.
I hadn't planed to order the potato tots at The Vault because I wanted to try the Crispy Potatoes here at Niku. I try not to order the same thing every where I go. Nevertheless, I have no regrets. The layered potatoes fell apart as soon as my fork cut through them. Restaurants can keep the french fries and mash; layered potatoes are the way to go.
I tried to get through the whole plate of the Pickled Market Vegetables but the cabbage was too spicy and the cauliflower was very tangy. No surprise here but the pickled onions were my favorite; these took on a more floral note which I hadn't expected.
The chef approved of my choice to add the vegetables as the acid helps cut the fat and richness of the 20oz Australian Wagyu Bone-In Short Rib grilled with sage + rosemary and glazed in a black garlic jus. And in case you're wondering, yes, I finished all 20 ounces.
I order short ribs often and it’s standard for them to fall off of the bone but I don't think any of them epitomize the "melt in your mouth" description better than these.
I sealed the deal with the Wagyu Fat Brownie with crispy edges, toasted meringue, and Okinawa brown sugar ice cream. I had to unbutton my jeans almost immediately after but it was worth it!
The best seats in the house are definitely at the chef's counter. It's intimate enough you still feel like no one else is around but you get to watch the grill, interact with the chef, and eavesdrop on conversations like the new addition of steak knives that were just brought in from Arkansas.
Whether you're celebrating a birthday like the first couple to my right or an anniversary like the second, you need to find an excuse to go to Niku.
61 DIVISION ST, SAN FRANCISCO, CA 94103
OPEN: SUNDAY-THURSDAY 5-9PM & FRIDAY/SATURDAY 5-10PM