J. Alexander’s is your local steakhouse that provides masterfully prepared cuts of meat. Our menu is contemporary upscale American, with a sizable menu segment highlighting beef for hamburgers and steaks. Most of our steaks are high-end Choice cuts, and our Strip Steak is always Certified Angus Beef. All of our steaks are cut in-house daily, and all our beef (except chuck) is aged a minimum of 21 days.
J. Alexander’s menu features the cuts of steak most diners want. Our Steak ‘N’ Fries entrée is a French Brasserie-style steak. The Strip Steaks, New York, and Kansas City cuts are aged sirloins that are always Certified Angus Beef. If you’re a ribeye fan, Steak Maui is a marinated ribeye with a special flavor. The Filet Mignon is a center-cut tenderloin.
J. Alexander’s menus feature made-from-scratch items with a focus on fresh ingredients. Our “farm-to-table” steak entrées are cooked over a live wood fire, which gives the best flavor to our aged Midwestern steaks. Our beef is only corn-fed, not grass-fed. Corn gives a steak more fat than grass and thus a better flavor.
Let’s delve into why steak is a healthy food choice. First, steak is one of the best protein sources, a macronutrient your body needs a large amount of to function. Protein keeps hair, nails, skin, bones, cartilage, and blood in good shape, and it’s an important building block for increasing muscle mass and repairing tissues. Also, steak can prevent iron deficiency. Steak is iron-rich, and iron in red meat is more easily absorbed by the body. One serving of beef contains 15% of recommended daily iron intake. Other important micronutrients that steak supplies include carnosine and creatine, which help muscle and brain function, and it’s a great source of iron, B-vitamins, selenium, and zinc.
I took my significant other here for his birthday. I decided to try the strip steak. I asked for well done, and when the waitress brought my plate, I’m looking at the steak like, “Wow, this looks juicy. It better be well done.” So I cut off a piece, and, surprisingly, it was well done! Not only was it well done, it was juicy and seasoned just right! I have never ever eaten a steak that was this juicy and good! Most places I’ve been at, it will be tough or still have pink in the middle. Well, this one didn’t. Even the mashed potatoes were amazing. Whenever I have a taste for steak, I will drive all the way to the Town Center to J. Alexander’s. They have won me over. I have not eaten a steak that good at a restaurant in years. I will always be a customer as long as J. Alexander’s is in business. I told all my coworkers today the same thing during a meeting. I will be back here soon.
[Sonya T.] ★ ★ ★ ★ ★
A J. Alexander’s steak has a big flavor that usually requires a big wine to complement it. We have dozens of cabernet sauvignons and cabernet blends, merlots, pinot noirs, and other interesting reds to pair with your delicious steak. One of our favorite cabs is the Shafer “One Point Five” from Napa Valley, Stags Leap District, that’s an elegant wine with bright, red-toned fruit aromatics. Duckhorn is a good merlot to steam alongside your filet, with a smooth combination of bursting fruit and spicy notes. Ask your server for more recommendations.
J. Alexander’s steaks come with a variety of sides, but you can always choose your own. Not Your Ordinary Mac & Cheese offers a creamy, big flavor to complement the strip steaks. But everyone knows steak and potatoes are an iconic dish in American cuisine. So our Steak ‘N’ Fries dishes are served with a tower of hot, thin-cut french fries. Smashed potatoes that are the main side for Steak Maui are well-seasoned enough to be a dip for a piece of tender ribeye. And, of course, the center-cut Filet Mignon comes with a steaming-hot baked potato with whatever toppings you like. Potatoes for J. Alexander’s steaks are hearty, delicious, and filling sides.