Back in October we learned the news that the Daniel Patterson Group was getting into the steakhouse business with the purchase of SF's oldest example, Alfred's (659 Merchant Street near Kearny). Tucked away on an alley in the Financial District and in operation nearly 90 years, since 1928, the place had been run by the same family, the Petris, for the last 42 of those years before Patterson decided to step in and take it off their hands. The goal from the start has been to modernize the place without losing any of its worn-in, old-school character, and that will happen with some help from chef Charlie Parker, most recently of Haven in Oakland.
As Tablehopper reports, the interior has gotten some slight sprucing, with some new coats of paint and a new floor, and the bar has been updated to feel more lounge-y.
Steaks will still be grilled over an open-flame, mesquite grill, but the meat will now all be sourced locally from California and dry-aged from 15 to 30 days. They're also planning whole-animal butchery, likely with some charcuterie and oxtail dishes joining the mix. And Parker, who's been trained in a vegetable-centric, Californian vein, will likely bring a lot more modern vegetable stuff as well.
As Patterson's director of operations Ron Boyd told the Chronicle back in the fall, "We're not looking to change it that much. We want to make sure it's around for both future generations and people who go there now."
But, for the younger and future generations, you'll now find things like barrel aged cocktails alongside the tableside cocktail service Alfred's was famous for. And, though it had apparently gone away in latter years, tableside salad making will return too giving House of Prime Rib a run for their money in courting all the fans of the Mad Men era of fine dining.
We'll update you as soon as a menu is available, but reservations are available right now.