Alfred’s is red. Very red. Red walls. Red seating. It has the feel of an old-style steakhouse. Unfortunately, the decor was considerably more appetizing than its food.
Alfred’s is priced considerably less than most steakhouses and there’s a reason for it. The steaks are of lesser quality—”primal” cuts of “Choice” Grade”. Don’t let the word “primal” fool you: it’s not the USDA grading; it indicates a large cut of beef that is later cut to the smaller portions for serving. The “Choice Grade” is the USDA grading, and is one step below the highest USDA Prime grade. Usually, you’ll find “Choice Grade” meats in your local super-store, not your fine steakhouses.
Now, if the beef itself isn’t of top-notch quality, it’s going to need some kind of spice rub to add some flavor, at least a sprinkling of salt to pull out the natural juices. Alfred’s proudly declares “There are no rubs, salts or peppers used… we prefer to serve the steak in its natural state” and the meat suffered for it: The ribeye, though tender, had little flavor, and the (huge 30-oz) porterhouse was tough. Jason liberally doused his steak with sauce, something he declares borderline sacrilegious.
Some in our party found the sides, in particular the “garlic” mashed potatoes, were likewise flat tasting (except for one, the pickled pigs feet which, ironically, was too salty). This is one case where “natural state” is not synonymous with “good”. Guys, really: a little salt never hurt.
And while the waiter was friendly and attentive, the entrees arrived while one of our party was still enjoying her appetizer, a major no-no. Fortunately, the scotch and wine lists were impressive, and the bar makes a great martini (shaken at the table, no less).
Despite the disappointing food, Alfred’s was a pleasant evening out, and, if you lower your steak expectations a tad, it’s a good choice (pun definitely intended) if you want the steakhouse feel without the pricetag.