The other image is of a man inside of a cooler filled with beef. It reads as follows:
Alfred's Steakhouse
Real Steaks. Real Martinis. Real San Francisco.
Since 1928.
Our History
Alfredo Bacchini, a well liked waiter in San Francisco, decided to open a storefront restaurant at 886 Broadway Street in 1928. Alfred's was soon serving the who's who of the city. During the bleak days of prohibition, the restaurant was closed down for a brief, very brief, time politicians still wanted a good drink and a great steak!
Historical moments came and passed. The Golden Gate and the Oakland Bay bridges were built, helping bring in business from the East Bay and Marin. World War II rushed in with thousands of troops stationed in the Bay Area or waiting embarkation on troop ships. While in San Francisco, many of the troops and officers came to know Alfred's atop Broadway. Many still return from all parts of the world to enjoy Alfred's warm hospitality and world renowned steaks once again.
Broadway saw many changes as the years passed. The Broadway tunnel was built; the beatniks put North Beach on the map; FinocchioŐs, VanessiŐs and Carol Doda brought the tourists.
In 1973, Art Petri and his son, Al, purchased the restaurant. They worked diligently to bring the restaurant into the 21st century without compromising the traditional qualities that have made Alfred's such a respected restaurant. 1997 was a big year for AlfredŐs and the Petri Family. After losing the lease for the coveted valet parking lot across the street, the decision was made to move.
Art Petri passed away in June so he missed the move from Broadway to Merchant Street, the former location of the Blue Fox. It took more than five months to reconstruct the comfort and ambience of the old AlfredŐs in such a different and larger space. Will Growney, AlŐs brother in law, joined the team that same year. In 2000, Marco Petri, Al's son became the third generation of the Petri family to manage AlfredŐs.
Originally, Alfred's steaks came from beef fattened on sugar beet pulp from Manteca and grain fed beef from Idaho. In the 1950s, Alfred's changed to golden corn fed beef. Today, Alfred's uses exclusively corn fed beef with just the right amount of marbling to insure good flavor and juiciness without a fatty aftertaste. The beef is brought in as primal cuts: short loins, ribs, tenderloins, and boneless New Yorks. These cuts are aged up to four weeks to guarantee tenderness. The final touch is cooking these wonderful steaks over Mexican mesquite charcoal, the iron wood of the West, to mouthwatering perfection.
Copyright ©2008 Alfred's Steakhouse
