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Say goodbye to your grandfather’s steakhouse, and say hello to see-and-be-seen buzz, Russian novel–sized wine lists, and molecular mixology. These sizzlin’ steakhouses also deliver prime cuts in a thousand permutations of meaty perfection—from grass-fed and dry-aged to adobo-rubbed and pepper-crusted. Chophouses have never paired porterhouses and panache so well.
Best Sizzling Steakhouses in....
Best Sizzling Steakhouses
San Francisco
Epic Roasthouse 369 The Embarcadero, The Embarcadero, 415-369-9955 epicroasthousesf.com
The Draw: Jan Birnbaums gracious, decadent, Louisiana-meets-California style cooking. Choose from four cuts of beef that are dry-aged in-house for 28 days. The Scene: Pat Kuleto designed the space to resemble a pump house, which would’ve been very useful during the fire after the 1906 earthquake that leveled the city. A replica of the kind of pump used during that era is the focal point of the room, along with a massive wood-burning fireplace. Diners are 40-somethings who come here for an Old World feel and a completely contemporary menu. Sun–Thu 5:30–9:30pm, Fri–Sat 5:30–10pm. $$$$ Hot Tip: This is one of the few restaurants with a water view where locals actually eat. Request a table with a view of the Bay Bridge.
5A5 Steak Lounge 244 Jackson St., Financial District, 415-989-2539 5a5stk.com
The Draw: Named for the A5 Wagyu beef that is highly regarded in Japan, San Francisco’s first (and only) “steak lounge” is making headlines for its prized import. Unlike most meat and potatoes joints, 5A5 offers smaller portions for those who are there for the scene more than for the dining experience. The Scene: Weekday evenings are mellow and loungey, while weekends bring DJs and live vocalists. Because the management is explicit about being a resto-lounge and not merely a comfy bar, the expectation is that all tables order food, even after-hours in the lounge. The small-plates menu of raw fish shooters and “bites” like shishito peppers and truffle fries makes this easy, even if you’re not up for a full meal. The crowd is 30-ish, with money and style. Mon–Thu 5:30–10pm, Fri–Sat 5:30–9pm; lounge Sun–Thu 5:30–11pm, Fri 3pm–2am, Sat 5pm–2am. $$$$ Hot Tip: At 5A5, “bottle service” includes Champagne. The minimum is merely one bottle, so don’t shy away from reserving a lounge table if you’re not into liquor.
Espetus Churrascaria 1686 Market St., Hayes Valley, 415-552-8792 espetus.com
The Draw: All-you-can-eat Brazilian-style meat preparations, including picanha (sirloin), fraldinha (flap steak), and filet mignon, grilled over an open fire by a native Brazilian chef and carved tableside. The Scene: The experience at Espetus is kind of like Brazilian dim sum; you have a chip on your table, one side green, the other red, and you signal your waiter for more by turning it to green and a pause by turning it to red. It’s always a noisy party, and it always seems like late-night inside the cavernous space with warm wood floors and three separate rooms done in marble, wood, and exposed brick, respectively. Mon–Thu 11:30am–2:30pm and 5–10pm, Fri 11:30am–2:30pm and 5–11pm, Sat noon–3pm and 5–11pm, Sun noon–3pm and 4–9pm. Hot Tip: Bartenders here make the best capirinha in town. And it goes well with a non-steak dish we highly recommend: grilled chicken hearts.
