Steakhouse Grill & Bar
367 Bolinas Rd.
Fairfax
(415) 456-8084
Steakhouse
Dinner nightly
Entrées: $10-$39
Full bar, nice wine list
Nestled on the beautiful grounds of historical Deer Park Villa, the newly refurbished Steakhouse Grill & Bar has the same charm, excellent food and welcoming feeling it’s been known for since the Ghiringhelli family first opened it in 1922. The Villa is a popular spot for weddings among its towering redwood tree grove (originally planted by Joe Ghiringhelli), while the restaurant offers a bar and lounge where locals can gather and well appointed indoor and outdoor dining areas. And yes, we saw some deer on the grounds as we pulled up—this is a place that’s true to its name.
The menu showcases steaks, seafood and classic Italian entrées, offering something for everyone—coupled with friendly service (thank you, Casey and Jeffrey) and a fun bar menu with specialty cocktails, classic drinks and a nice selection of wines by the glass and bottle.
We started with a couple of generously sized martinis along with an appetizer of sesame-infused tuna tartare served on three wonton squares, each piled with very fresh ahi tuna, thin-sliced green onions and a sprinkle of sesame seeds. It was a perfect, light way to begin.
Next came a beautifully presented roasted beet salad with julienned sweet pears, candied almonds, tart arugula and creamy goat cheese. The New England-style clam chowder was also a standout: Not too thick, it was well seasoned and had celery bits, fresh clams, only a few potato chunks and a hint of sherry—delicious! I could have taken a vat of it home with me.
The seared ahi tuna entrée was a thick filet of beautiful, fresh fish that was perfectly seared on the very edges and came on a bed of sautéed spinach, topped with pickled ginger and Asian soy butter with rich cilantro rice. It paired well with Morgan Chardonnay (Santa Lucia; citrus nose, crisp finish).
We also couldn’t resist the blackened prime rib with a Maine lobster tail. The tender meat was cooked to a perfect medium rare and the blackening spices were an excellent twist on this classic offering. The lobster tail was also ideally prepared, served with drawn butter and basically just dreamy. The dish came with rustic-style mashed potatoes and seasonal vegetables and paired perfectly with Hess Cabernet Sauvignon (Allomi Vineyard; deep berry, dark, lush). OK, I’ll admit, I had a couple sips of the Chardonnay with the lobster, too.
The dessert special of the night was a creamy, lovely vanilla cheesecake with a graham cracker crust, drizzled with raspberry sauce and plated with fresh berries and whipped cream. We enjoyed it with a delicious espresso martini (think latté with a kick!), a great way to round out the memorable meal.
