Be.Steak.A

Ummmmmm have you been here for brunch? If not, you're missing out! FULL SERVICE BUFFET! Not buffet.... Deluxe Caviar, beef Wellington, sushi- breakfast Pastries- salads and desserts. All hand made and ALL TO DUE GORGEOUS!

Upscale vibe as soon as you walk in through the large wood auto opening door and greeted by friendly staff and presented immediately with a hot cup of bone broth.Though the name emphasizes steak there are plenty of other options that make the menu intriguing. For a Monday night we decided to go the pasta route and some sides to accompany them. Tortelli Verdi- a pinwheel pasta stuffed with kale & spinach and prepared al dente. Visually appealing when served but slightly lacking in flavor on seasoning so looks were deceiving.Gnocchi Parisienne- Another visual presentation however the gnocchi was on the gummy side and not a pillowy version as I would have hoped. The duck confit with balsamic/tarragon sauce had a delicate blend as its pairing with currants were successful.Marinated beets- Was excited to taste the jalapeno but couldn't find that flavor profile as this dish was very similar to other pickled beet dishes.Grilled Asparagus - probably the best dish of the night as the fried calabrian pieces packed a punch and the asparagus were cooked to perfection.Overall, service & presentation were excellent but the dishes were underwhelming however since our gift card still has a balance a return trip is in our future and who can resist the bowls of candy that awaits as you leave.

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.

We have been to Be. Steak. A. for dinner but had been wanting to try their brunch. I am so glad we finally did! There were different sections for hot foods, chilled foods, and dessert. I really enjoyed the caviar bar, oysters shrimp and prime rib. The filet mignon was looking a little sad so we skipped it. Oysters were mini but totally fine since it was a buffet. The mini crème brûlée and lime pineapple juice were surprisingly good. Service was great as always. Candy bar at the end is always a nice touch.

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!

Celebrated husband's birthday on a week night. The restaurant was crowded. We were greeted by warm chicken broth, and hubby got a birthday card with a special $2 dollar bill inside. We ordered French onion soup, yam stones, Caesar salad, pork fried rice, and recommended 'The Be.Steak.A.' We received Baked Alaska as a complimentary birthday dessert. We enjoyed the food, especially pork fried rice and steak. Baked Alaska was pretty special, too. We definitely would come back for a special occasion. Note: the restaurant does a living wage surcharge

The food here was so good! My partner made a reservation to go here for our anniversary and it was a great place. Started off with some oysters. The sauce that came with it made it 100x more better. For the main entrees, I ordered the Ambassador and my partner got the Koji aged center cut strip loin with a small dish of carrots with some sauce on it. Both were amazing, I just wish the Ambassador was a bit bigger than 7oz. We also got a side order of the mashed potatoes thinking it wasn't going to be spectacular, but I personally really liked it. It was flavorful and I kept going back for more.For the dessert, we ordered a Mixed berry trifle to share together. A little surprise came out and we also had a free smores treat for our anniversary! The Mixed berry trifle was good; angel food cake and mixed berries can never go wrong. The smores treat was good as well. The torched marshmallows gave it a lot of the flavor and I usually don't like marshmallows.Service was awesome, we were checked up on a few times and plates were immediately removed if seen empty. Vibes here is great, it was busy by dinner time. Lots of parties and mingling going on. Overall, I'd love to come back sometime soon, probably bring some friends as well!

I recently came here to celebrate a double birthday party and we were fortunate that the restaurant were able to accommodate our party of 18 in a side by side table configuration. We had relatively early evening Friday night reservation and getting situated was a breeze.Once settled in, we began to order appetizers to share. The Bone Marrow and Burrata were the standouts for me. Shortly thereafter, the main plate arrived for us and that was their Porterhouse and their Mega-Hawk Chop steaks. They even provided us complimentary Baked Alaska desserts for the table. Throughout the evening, our wait staff were tremendous and everything was cooked to perfection.