I would come back here just for the single lamp chop. The rest of the food is delicious, and service is impeccable, but I dream about that lamp chop.

As a fan and patron to Orchard City Kitchen--and Alexander's Steakhouse previously when Jeffrey Stout was at the helm--I was thrilled making a reservation at Be.Steak.A for my 53rd birthday this past Saturday. I couldn't have been more impressed or satisfied with every component of my meal: the quality, presentation, and whimsy of the cuisine; the pacing, friendliness, and informativeness of the service; and the eclectic, mid-century modern interior design. The meal: A free amuse bouche of spring vegetables with a miso/farmer's cheese dip kicked off the meal along with two esoteric and whimsical cocktails served in eclectic mid-century modern glasses with gold trim. Here's one example: a cognac cocktail with apricot liquor, apple spices, lemon juice, and a delicately sweet/tart egg white foam on top. Delicious! Next we ordered a lovely shaved trumpet mushroom and pear salad with truffle and pecorino-roman. Delicate, light, and abundantly flavorful. Then we ordered a ravioli (they have a pasta chef in house who is working magic on the pasta program) with Noni's bolognese. Having eaten and enjoyed real deal Italian food for decades alongside my wife's Italian side of the family (frequent trips with family to Italy tasting cuisine from Naples up to Turino), this pasta is real deal--delicate, perfectly al dente, subtle, nuanced, and abundant with flavor from the freshest, high quality ingredients. Topping it off was the piece de la resistance which was $98 rib eye cooked over live wood. It was PERFECT and worth every God damn penny. LB Steak and these other alleged steakhouses in our area don't even compare. We had this with the Cacio e Pepe artichokes (shaved thin with a crispy breadcrumb and toasted black peppercorns). Finished with two desserts that we didn't even order--the server said "I got this for you" and gave us two of the best desserts on the menu: one was a baked Alaska with a passion fruit sorbet and the other a chocolate budding with brownie bread crumbs, caramel, and some other interesting off-sweet ingredients that really popped. Loved, loved, loved the food. Service: AND the server let us pace out our meal over 3 hours: 5 to after 8 p.m. No racing, no bringing out dishes one after the other to clear the table. Just wonderful ebb and flow with runners pouting water and clearing plates every 10 minutes. We were pampered from beginning to end including, ironically, our visit to the restroom with "Tokyo toilets" (think HAL 9000-it does everything), and this rosemary/peppermint salt scrub at the sink which made me feel like I was in a spa. Our server's recommendation on drinks was spot-on; his recommendations on items to order for a full-spectrum meal was spot-on; and his helping us by deciding dessert (a duo of desserts no less) was spot-on as well. Highly recommend. Ambiance: It's mid-century modern with lines that feel like something off of an early 20th century cruise liner. Elegance and refined in a way that's hard to put into words. Everything feels curated and very well thought out: the original, nostalgic china and stemware and cocktail glasses; the natural, light woods on the floor and walls; the ambient "lounge" music; the waiters shaving freshly curated meats, pouting library wine into decanters; the prosciutto broth cup that's given complimentary upon walking in; the open kitchen with Ferrari red accents--even down to the Ninja bandanas of chef line; the automatic, heavy wooden door that opens automatically coming in and then exiting after a 3 hour dining odyssey. In short, the restaurant is a "vibe" and a vibe I wish I could afford to do more often than birthdays and anniversaries.

Service: excellent in every way from the moment we walked in the door to the moment we left. Drinks: very good cocktails. Price point is a little high but I rather pay extra for an excellent cocktail than a little less for a mediocre cocktail. Food: amuse bouche of cold vegetables with a garlic dip set up the whole meal and was both simple and incredible. Bread was worth the cost. Pear/mushroom carpaccio was a valiant attempt at a fresh, original dish but it just fell short. Can't really put my finger on it, maybe a bit more acid? Riper pears? Carbonara was tasty although a bit heavy. Nevertheless, we fished it off and were happy with the dish. Asparagus side dish only annoyed me because it was exactly what I try to do at home with asparagus but fail. Fantastic in every way. Roasted prime rib was perfect. Optional au jus helped make the dish; don't pass on the au jus. Porcetta chop was perfectly cooked and seasoned. Sauce was also excellent. Too full for desert Another fantastic meal at Be.Steak.A. One minor faux pas with the appetizer but we walked out very happy. I cannot praise the service enough here, from being greeted at the door, seated, served, and "welcomed out", everybody who works there is excellent.

Be.Steak.A is a contemporary Italian-influenced steakhouse recognized by the Michelin guide. They are open nightly for dinner, as well as lunch on Fridays and Saturdays. On Sundays they have an extra special treat of an all-you-can-eat (AYCE) brunch buffet, which is what I had the pleasure of experiencing. The AYCE brunch buffet is priced at $125 per person - drinks and other specials are available as an extra charge (like their tomahawk steak). Given the popularity of the brunch buffet (and the restaurant in general), reservations are highly recommended! My party of 6 arrived for our 10:30am reservation on a sunny Sunday morning eager to enjoy their all-you-can-eat brunch buffet. Once our entire party had arrived, we were invited to enjoy a glass of complimentary prosecco or sparkling apple juice (a lovely non-alcoholic choice). Afterwards we were led to our table, and then released on our own to enjoy their various offerings. Their cold buffet is located in the main dining room and this consists of (what I will be calling) their salad table, their charcuterie table, their appetizer table, the drinks station, and the dessert bar. Meanwhile they've also opened up their kitchen complete with warm food offerings including a pastry/baked goods section, a meat carving station, a classic breakfast station (think eggs, sausage, bacon), and (one of my personal favorites) a build-your-own waffle bar (not pictured because I was too excited to eat it). With so many options at your fingertips, it can be hard to decide where to start - personally I would recommend starting in the kitchen with the warm selections so you can enjoy those right off the bat, followed by snacking on the cold buffet options. In the kitchens, we helped ourselves to a slice of their prime rib, filet mignon, and beef wellington. I also grabbed some traditional breakfast goods including bacon and a waffle topped with whipped cream and strawberries. From the cold buffet outside, some of our favorite selections included: speck and prosciutto from the charcuterie table, caviar on blinis complete with sour cream and chives, and the yogurt parfait (which I added plenty of fresh raspberries and strawberries to). The drinks available to us included cucumber water, pineapple line agua fresca, and orange juice. I can't say enough about the sheer volume of desserts you can chose from - there's everything from cakes to creme brule, to gelato, absolutely perfect for anyone with a sweet tooth. Some of my favorites were the tiramisu and the gelato (our options were mango, chocolate, and vanilla). The food was all well cooked and well-prepared (though I will saw some of the meat selections were bit on the dry side, though that's probably to be expected from a buffet-style restaurant and the meat is often sitting out for a bit by the time you help yourself to a piece). Personally, I think the $125/person price tag is a bit steep for this; however, they do provide a wide range of food options so as long as you eat to your heart's content I'm sure you'll be able to make it worth your while. Needless to say, this Be.Steak.A's AYCE brunch buffet is something you need to experience for yourself as reading about this establishment can only tell you so much. If you now find yourself intrigued, then definitely consider making a reservation! (p.s. if you celebrate your birthday here, they'll give you a personalized birthday card and a sparkler to round out your meal!)

very good buffet. to be great, it needs something like king crab or at least the giant snow crab for the price.

Came here a couple weeks ago for an early Valentine's Day dinner. Booking a reservation a few days prior was super easy. You can call them and book over the phone. When we arrived around 6:30pm, there were still plenty of tables open. Upon checking in, we were offered chicken broth to warm our stomachs as we were taken to our table. Our server, Bob was awesome. He was friendly, professional and knowledgeable about the restaurant's menu. We ended up ordering a couple appetizers along with ravioli and the lobster pasta (I forgot what it was labeled as). For the appetizers, the French onion soup was delicious. The broth tasted rich yet light. The spicy meatball was one of my favorites during this meal. We ended up enjoying the lobster pasta more than the ravioli. The ravioli was made from veal (baby cow) but it had a smell to it that I couldn't get past while eating it. The lobster pasta was delicious and had a umami flavor. We also did order a side of truffle fries and oh my gosh, the side portion was humongous! We ended up having to take the rest home. The sauce it came with was sensational. A great dipping sauce to add to the fries itself. I would come back here again to try the other dishes in the future. They took fine dining with their service to another level.

With this being my first official review of 2025, I wanted to pick a special spot... Enter Be.Steak.A. For Campbell, this is one of my favorites. Definitely the best special occasion restaurant in the city. You'll immediately figure this out by the sheer number of birthdays that are being celebrated here on any given night. Excluding my own birthday, there were at least 3 others when we were most recently there for dinner. So why is this such a great choice. For the TLDR version, amazing atmosphere, service, drinks and food...not much else you can ask for right? To expand on all of the above: ATMOSPHERE - Tasteful without being over the top. SERVICE - Every single person that we've interacted with have been fantastic. As far as waiters, Enrique is truly amazing. He helped guide us from beginning to end and curated a meal that was simply delicious every step of the way. DRINKS - Totally on point. Amari Old Fashioned is a great whisky option. For mocktails, I highly recommend the Veni Vidi Vici (nice creamsicle flair). FOOD - As the name of the restaurant already implies, you really come for the steak here. If you want to enjoy a completely pure steak flavor like no other, the Kawami Duo (4 oz of delmonico & 4 oz of spinalis) is a must try. Not a huge portion, but oh so tasty. For more of a traditional, larger-sized portion, you can't go wrong with the 18 oz wood-fired Ribeye. With its truffle port reduction sauce, this is such a great steak. If you really want to splurge, go for the Japanese A5 Wagyu that they have. As far as sides & small bites go, the spicy meatball, deviled egg and especially the marinated beets are all awesome. And getting the Prosciutto Di San Danielle carved tableside is a really cool experience. And if you're a dessert person, you absolutely must leave room for the Chocolate Budino. The fusion of chocolate cake and banana confit/gelato is perfect. To wrap this all up, Be.Steak.A is not cheap...but you definitely get what you pay for and a truly memorable experience is delivered from start to finish!

Very welcoming polite service/reception. Casual atmosphere although wait staff is well dressed. Say yes to the chicken bone broth -savory chicken flavor I would willing drink a bowl of. Caesar salad: one of the best I've had. Great texture, crunchy and soft with the different ingredients. A little salty but overall I was happy that all the salad was not wilted. King crab fazolleto: very light dish surprisingly. It's like a pasta wrap of king crab in a light sauce. Filet mignon: hubby ordered this. He wanted it well done so they butterfly it. It was too dry for me. Pan seared scallops: my favorite dish of the night. Scallops were seared well but soft inside. The polenta went well with it. Eggplant: innovative dish with thin crispy eggplant chips. Marinara sauce on the bottom as contrast with cheese. Nicely reconstructed eggplant Parmesan. Marinated beets: sweet beet in a tangy balsamic sauce.

This may be my favorite restaurant in the entire area. Number one the food is amazing. The steak is as good as any place I've ever had it. The appetizers were delicious. And the sides were scrumptious. Number two, the service is next level. From the moment you step up to the restaurant from outside, and they automatically open the door for you, to being served a cup of warm bone broth upon entry, to the seating experience, and throughout the entire meal. And it had a nice upscale yet comfortable feel to it. But let's talk more about the food. For starters, they gave the table a small dish of garlic cheese in olive oil to go with a couple of fresh veggies and edible flowers. Very nice touch. Their bartenders must be magicians because the two cocktails we had were simply unbelievable. Specifically suggest Mikey's milk punch if you like pineapple and coconut. We also had a couple of glasses of Malbec from France. All the appetizers were good: bone marrow, focaccia, French onion, soup, deviled eggs, and Caesar salad. I will admit the Caesar salad was a little on the tart side. We had three different entrées and I'd rate them all great to spec spectacular. Ribeye steaks, or nicely seasoned with just enough of that fatness that you want. But I loved the center cut strip steak. The texture was perfect. And they make an absolute perfect medium rare the last dish or scallops. And I personally enjoyed the bread crumb crust they fry on one side. Notable side dishes include the pork, fried rice, the black, bean sauce, asparagus, and the rock shrimp gratin. I'm already thinking of a plan to come back again!