Mountain Views News, Sierra Madre Edition [Pasadena] Saturday, February 3, 2018

MVNews this week:  Page A:9

Mountain Views-News Saturday, February 3, 2018 9 
Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: Website: 
Julie’s Favorite Family Recipes 
TABLE FOR TWO by Peter Dills 
Register at 
or call 310.954.7079 
Workshops Begin: 
January 22 
Performing Arts for Kids and Teens 
Be a part of 
Winter/Spring Production 
Directed by: 
Christina Harris and Matthew Herrmann 
Performances May 10, 11 & 12 
Give your child tools to feel ready and 
capable of delivering a solid performance! 
Ages 6 – 18. Tuition: $500 
Mondays & Wednesdays from Jan 22 – May 9 we will learn acting, 
singing, and performance skills as we rehearse 
and create a fully produced show. 
Includes professionally designed costumes, lights and set. Classes and final 
performances take place in the Frostig Center in Pasadena, 971 N. Altadena Dr., 
where we enjoy a full kitchen, breakout rooms, and a newly refurbished theatre. 
When I first stepped foot in Pasadena in the early 
1970’s there were just a handful of restaurants, and 
fewer steakhouses. If memory serves, there was the 
Western, Steer and Stein, Monty’s, and of course 
Sizzler on Arroyo Parkway (yes, some considered 
that a steakhouse). Fast forward to 2018 and my, how 
times have changed! I sometimes think that Pasadena 
is the new Mecca for the 
beloved Cow!! There’s 
not enough space in this 
article to name all the 
steakhouses, but some 
are better then others. I 
often wonder, as I am 
sure you do, is the meat 
coming from the same 
source, what is the best 
2%, and if it’s so special 
how come it’s everyone’s 
claim to fame? Grass 
Fed? Corn fed? Bone 
in? Boneless? For me, 
the way to go is dry aged. 
One of the best steaks I 
ever made at home was 
from a supermarket 50% 
off section. 
So, what is the best 
steak house in Pasadena? Well, it might not be a 
“traditional” steakhouse that serves clam chowder 
or gives you a bread basket! Alexander’s Steakhouse 
makes its home at the old McCormick and Schmicks 
location on North Los Robles – it has the same floor 
plan (picture a 60’s James Bond Movie Geisha set 
with a Nuevo Art deco feel). Getting to the meat 
of the matter, a steak can run as much three digits, 
but before you think I’ve lost my touch with the 
everyday working class, I’ve said time and time again 
if you enjoy a meal it’s worth it. Alexander’s is a 
special occasion restaurant, but I am not just talking 
anniversaries or birthdays; I am talking about life. 
You deserve to give it a try. 
The menu is divided into six sections starting with 
“For the table” (appetizers) and ending with Steaks 
- quite straightforward, I would say. I posted a few 
pictures on Facebook and a few comments there 
suggested Japanese Fusion. I’ve never been to Japan, 
but if that helps describe the menu let’s use that term. 
Daughter Lauren and I loved the restaurant from start 
to finish. We started off with Hamachi Shots and dry 
aged tataki (explaining the ingredients and the menu 
descriptions would just be confusing, so just enjoy the 
ride like we did). Next up was Foie PB & J – yes, duck 
liver with peanut butter and jelly (my suggestion is to 
accept the bread service and put it on some bread, it’s 
quite good). I think the hit of the night was the little 
gem salad with romaine, let’s call it a close cousin of 
the Caesar with some kick to it. I am coming back just 
for this salad, it was that good. For you seafood lovers, 
the swordfish is line-caught off the coast of Monterey 
and cooked to perfection. However, we are land lovers 
and that what makes Alexander’s stand high above 
the crowd. I have seen Wagyu steaks on menus at 
LA restaurants that are US-raised, but at Alexander’s 
they have the real deal. All Wagyu is imported from 
Japan except for the Imperial Wagyu; Japanese Wagyu 
is graded A5 - ask your server for the definition. 
Whether it’s chicken, pork, or steak I think the bone 
gives you the most tenderness, and the 18 oz. T-bone 
steak is a winner. Grilled in their open kitchen, it was 
so good I see-sawed about whether to finish it or take 
it home. My decision came easily since we also tried a 
variety of pre-main-course suggestions. The sides are 
traditional in name only; we had the blue lake green 
beans. The restaurant has a full bar with extensive 
wine list, and is only open for dinner. If you are a 
foodie, steak lover, or just want a special night out, I 
gave it two thumbs up. 
What Else You need to Know 
Alexander’s offers valet or underground parking. 
111 N. Los Robles Ave. Pasadena (626) 486-1111 
Join me every Saturday afternoon on KRLA the 
ANSWER and AM 830 KLAA on Sunday at 5 PM, 
reach me at 
8 Trader Joe’s Mini Hamburger Buns, Brioche Buns, Panini Rolls or other 
1 (18 oz.) container of Trader Joe’s shredded pork 
1/2 cup Trader Joe’s Corn & Chile Tomato-Less Salsa 
1 ripe avocado 
Slice the buns horizontally and toast them, if desired, in a toaster oven or under the broiler in a regular 
oven. Heat the pork according to the package directions. Pile 2 to 3 tablespoons of the pork on each bun 
and top with a tablespoon of salsa. Add a slice of avocado to the top of each bun.