The Alston

At The Alston, the culinary philosophy seamlessly blends the hearty, familiar comforts of a Midwestern steakhouse with the refined, artful techniques of 1920s French Nouvelle cuisine. This unique duality is evident throughout the menu, where guests can find prime, wood-fired cuts like the Bone-In Rib Eye (24 oz, Dry Aged for 30 Days), glazed with charcoal clarified butter, embodying classic American steakhouse tradition. Every steak, whether USDA Prime or exquisite Wagyu, guarantees the highest quality, yet our signature sauces are a must-have accompaniment, designed to elevate even the most perfect cut. Alongside these, youll discover sophisticated French touches such as the Escargot with herbed butter and pte feuillete, or the luxurious Filet Tournedos Rossini featuring seared foie gras and truffles. Even side dishes like the Pomme Pure Frites, with their unique walnut aioli and wood-fired tomato sauce, showcase this elegant fusion, elevating familiar comforts into a chic, unforgettable dining experience.