Steins Cupertino to Relaunch with New Menu, New Executive Chef
The Cupertino location of Steins Beer Garden & Restaurant recently announced its plans for a menu relaunch.
Andrea and I were very fortunate for the opportunity this past weekend to preview a select number of the new menu items.
Steins managing partner John Ryan introduced the new menu concept:
Many of the dishes will be family style and feature bigger portions to be shared among guests.
There will also be heartier vegetarian options.
From Steins’ expansive tap list, I selected Calicraft Brewing Company Guava Trees, a hazy sparkling wheat ale that possesses the effervescence and versatility to pair well with practically any menu item.
Andrea opted for a bubbly Prosecco.
On to the dishes, which were all delicious (we can’t wait to go back and enjoy them again, as well as try other new dishes):
Roasted chicken with cumin, lime juice, oregano, Spanish paprika, onions and salt and pepper.
We met Instagram extraordinaire Napa the Yorkie, who’s quite the photogenic foodie.
Fried fish – wild-caught New Zealand snapper with grilled vegetables and chipotle aioli.
Garbanzo and cauliflower steak platter with chickpeas, onion, carrots, cumin, chili powder, turmeric, Arbol chili, tomatoes, garlic, cinnamon and crispy shallots.
Seafood boil with shrimp, mussels, clams, red chili, corn, onion, carrots and fish broth.
Steins’ signature beer flights continue to be popular offerings, including the ‘Fruit Flight’ and the ‘Light Flight.’
The next draft beer was Seismic Brewing Company Megathrust IPA.
The beer’s hoppy tropical, citrus and pine notes, along with the carbonation, helped cut through the ensuing meaty dishes and enhance the flavors:
Barbeque ribs and slaw with cumin, black pepper, oregano , garlic powder, Spanish paprika, chili powder, mace, smoke sweet paprika, onion powder, brown sugar and kosher salt.
Cowboy ribeye with mushrooms, heavy cream, marsala, garlic and onions.
Chicken wings with honey, soy sauce, cilantro, green onion, garlic cloves, rice vinegar and Szechuan chili sauce.
The juicy, citrus-forward characteristics and the low-level bitterness of Fieldwork Brewing Company Paul Danka Double IPA helped round out the heat and the savory aspects of the last set of dishes:
Roasted broccolini and lentils with carrots, onions, garlic, vegetable stock, roasted pepper rouille, chili oil, arugula and crispy shallots.
Chicharones: pork belly with tomatillo, garlic, dried chili, lime and onion.
We also enjoyed a yet-to-be-named cocktail featuring the IPA-inspired Lagunitas Hop Water (Sparkling Water).
These new menu items are the creations of the Steins culinary team headed up by new Steins Executive Chef Pako Guzman.
He replaces Colby Reade, who recently departed to pursue new ventures.
Below are chefs – and brothers – Cheke Guzman and Pako.
The two brothers led the kitchen at the Steins location in Mountain View, and now Chef Cheke will lead Steins Mountain View while Executive Chef Pako leads the kitchen at the Cupertino location.
And again, the new menu items that we sampled were all absolutely delicious. Hats off to Chef Pako and his team!
Steins’ new menu – to feature more than 20 new creations – is set to launch next Monday, Oct. 29.
Our sincerest thanks to Steins for hosting us.
Cheers! Prost! Gunbae!
~Andy