After a remodel by the Daniel Patterson Group and reopening in February of 2016, Alfred’s Steakhouse was closed once more by a two-alarm fire in April. Luckily the damage was mostly contained to the basement beneath the restaurant, which shares a building with housing units, an SRO, and commercial space— the newly refreshed interiors in the dining room and bar were largely unharmed.
At the time management was hoping to get up and running in a few days. Now, months later, it’s finally reopening its hallowed red leather-clad grounds once more for steaks, celery Victor, and classic cocktails on June 21. During the closure, Daniel Patterson Group took the opportunity to work on the menu, specifically adding more starters and snacks to the bar, a pasta program, and an expanded offering of seasonal cocktails.
“The temporary closure was an opportunity for us to review the past year and look at how to make the great, classic steakhouse experience at Alfred’s even better,” said Patterson. “We're particularly excited about the fresh pasta program, like a compelling version of strozzapreti with spicy tomato-vodka sauce.”
The introduction of pastas, which include classics like clam linguine, is an interesting turn for the steakhouse, which previously focused on staples of the genre like grass-fed steaks, oysters Rockefeller, and creamed spinach. New starters include dishes like tater tots with crème fraîche and smoked trout roe, and steak tartare with quail egg and toast. Meanwhile fans of the bar burger can now add onion rings or stuffed mushrooms to the lineup. So stay tuned for some additional snacks and cocktails, and don’t forget your buckaroo lunch pins.