Epic Roasthouse has been shifting its gears ever since executive chef Parke Ulrich took over the kitchen in 2013. Now the restaurant is officially making the leap from roasthouse to steakhouse, rebranding itself as Epic Steak.
True to classic steakhouse style, the menu is categorized by chilled items like oysters and shrimp cocktail, salads, grilled items and complementary sauces like Bearnaise, as well as section of add-ons like Dungeness crab and Maine lobster. Naturally, the main attraction is the steak, sourced from purveyors Schmitz Ranch in San Leandro and local butcher Bryan Flannery, and grilled over mesquite charcoal. For those feeling particularly spunky, the "EPIC Meal for Two" features a 32-ounce Tomahawk steak accompanied by a two-pound Main lobster ($198). Wine director Petra Polakovicova, who was part of the original opening team, has returned from her position at the Ritz-Carlton Half Moon Bay to curate the extensive wine list.
And perhaps the biggest (and best) news of all: the addition of a waterfront patio, complete with an outdoor bar designed by Pat Kuleto. Construction starts June 1, so keep an eye out for a mid-summer debut.