Steakhouses in Pleasant Hill

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Teppanyaki chefs twirl their knives and ignite towers of flame while cooking meals tableside inside Hana Japan Steak & Seafood. They slice new york steaks, chicken, and salmon and toss scallops onto the grill alongside chopped veggies and mounds of rice, all without ruffling their tomato-red toques. Each hibachi dinner comes with a shrimp appetizer, a bowl of soup, and a salad with organic Hana dressing imported from the organic part of Japan.

235 University Ave
Berkeley,
CA
US

As a youngster, Latif Lamnaouar learned classic Moroccan dishes by watching and helping his mother in the kitchen. After moving to America, the homesick Latif started cooking those meals himself, a process that reduced his homesickness and propelled his culinary aspirations. He now crafts Moroccan specialties at Lateeva's Cafe, from veggie sandwiches with eggplant and split pea hummus spread to lemon chicken paninis with pesto and spinach.

Before noon, Latif assembles plenty of breakfast treats, too, including wraps chock-full of eggs, hash browns, salsa, and a choice of turkey sausage or turkey bacon. Complement feasts with coffee drinks or the apple juice, strawberry, and tamarind blend of the Road to Casablanca smoothie, named for its resemblance to Humphrey Bogart's naturally fruity scent.

333 Thomas L Berkley Way
Oakland,
CA
US

Imagine Affairs revitalizes the classic murder-mystery template with current-day touches: Scenarios reference the modern nightclub in which the audience and actors gather, and cases are cracked by CSI-style cops, not Holmesian detectives or omniscient robots. Meanwhile, the actors leaven the dire situation with doses of improv comedy and audience interaction, which lets guests become as entangled in plot twists as they want.

5104 Hopyard Rd
Pleasanton,
CA
US

Espetus: A User's Guide

Brazilian Steak House | Rodizio-Style Service | Gourmet Salad Bar | International Wine Selection

Keywords: Brazilian Steak House | Rodizio-Style Service | Gourmet Salad Bar | International Wine Selection

Sample Menu

  • Meat options: top sirloin, filet mignon, bacon-wrapped chicken breast
  • Salad-bar options: rice, paella, and fish stew
  • Dessert: passion fruit mousse
  • Drink: caipirinha

Inside Tip:

  • If you want to save some money and don’t mind a limited menu, head to Espetus during lunch.
  • Vegetarians can navigate this meat-heavy menu by ordering the salad-bar-only option.

Vocab Lesson
Churrascaria: Brazilian-style barbecuing where the meat is skewered and cooked over an open flame or on a grill; the meat itself is called churrasco.
Caipirinha: a Brazilian cocktail made with the sugarcane-based spirit cachaca and lime juice.

1686 Market St
San Francisco,
CA
US

5A5 Steak Lounge: A User's Guide

A5 Wagyu Steak | Japanese-Influenced Small Plates | Expansive Wine List | Retro-Futuristic Decor

A Taste

  • To start: truffle fries with truffle oil and sriracha aioli
  • The steak: 8-ounce A5 wagyu filet with truffle risotto and demi-glace
  • The side: creamy spinach with bacon, onion, and feta

    The Vibe: Semicircular, cream-colored banquettes sprawl out beneath a ceiling dome with colored recessed lighting, simultaneously evoking a lounge from both 1970 and 2070. Away from the lounge, the bar tempts guests to tell stories or laugh maniacally in front of flames flickering on a projection screen.



    When to Go: Swing by for 5A5's happy hour (weekdays from 5–7 p.m.), which Travel + Leisure magazine named as one of America's best for its rotating selection of $2 bites and its cocktail of choice: the French A5, which mixes Ketel One with St. Germain elderflower liqueur and grapefruit juice.



    Vocab
    A5: the highest grade of wagyu beef. The ranking is based on its marbling, color, texture, and firmness.
    Marbling: the flecks and strips of fat in beef.



    Inside Tip: For the wagyu experience without the steep price, order one of the restaurant's wagyu small bites, such as the tartare with asian pear and quail yolk or the sliders with bacon jam.



    While You're in the Neighborhood
    Before: Gawk at 19th- and 20th-century European and American paintings at Montgomery Gallery (406 Jackson Street).
    After: Catch a new play or some sketch comedy at The Eureka Theatre (215 Jackson Street).

244 Jackson St
San Francisco,
CA
US

Harris’ The San Francisco Steakhouse: A User’s Guide

Live Jazz | Dry-Aged Steaks| In-House Butcher | Fine Dining | Dinner Only | 29-Page Wine List

Sample Menu

  • Cocktail: Eagle Rare Manhattan, made from 10-year-aged bourbon, available exclusively to Harris’, served with Vya sweet vermouth and a dash of Peychaud’s bitters
  • Appetizer: sweetbreads sautéed with wild mushrooms and cream
  • Entree: Steak Diane, a grilled paillard of filet mignon finished with a cognac demi-glace and shallots
  • Dessert: Baked Alaska

The Steak: Most of Harris’ steaks are culled from Kansas and Nebraska Angus herds, though traditional Japanese Kobe beef can also be found on the menu.

Where to Sit: The main dining room features high ceilings, horseshoe booths upholstered in tufted leather, mahogany paneling, and brass fixtures.

Inside Tips

  • Limited street parking is available on Van Ness and Pacific Avenues, but valet is available for smooth entrances and exits.
  • Harris’ does not require a jacket and tie in its main dining room, but be sure not to commit any fashion faux pas, such as shorts, sandals, or sports casual dress.

Vocab Lesson
Angus: cattle breed originating in Scotland, favored for its finely marbled meat that creates a more tender, juicy, and flavorful steak.
Paillard: a piece of beef or veal that is pounded thin and then grilled.
Sweetbreads: mellow-tasting, smooth-textured morsels taken from a lamb or calf’s thymus gland or pancreas.

2100 Van Ness Ave
San Francisco,
CA
US