ABsteak dishes
ABsteak
Renowned Korean-American Chef Akira Back’s ABsteak opened last month in Downtown San Francisco’s dining and shopping hub, Union Square. This is ABsteak’s second California location, with the first being in Los Angeles opened in 2017.
The stunning 6,500-square-foot restaurant offers a sleek bar and lounge area, as well as, multiple private dining rooms for added exclusivity. For those interested, glass cases display impressive cuts of wagyu and aged steaks can be seen in the restaurant, while a stunning 200-bottle circular glass wine display case takes center stage in the dining room.
ABsteak is the ultimate elevated Korean steakhouse dining experience. The menu at ABsteak features both an array of authentic Korean flavors, along with Chef Back’s signature dishes and a selection of new offerings. With a menu focused on premium cuts of dry-aged beef and wagyu sourced from the finest producers, the dishes are complemented by an array of traditional Korean-inspired sides, banchan and fermented sauces.
The best part? Guests do not need to handle any of the cooking — and won’t be coming home smelling like a grill. ABsteak features a custom-designed tabletop grilling system on each table that uses smokeless binchotan charcoal to ensure the perfect sear on every cut while introducing an interactive dining element.
ABsteak
ABsteak
Signature dishes include a 45-day in-house Ssamjang Dry Aged USDA Prime Ribeye, the Sae-Woo Jang with Korean soy marinated white local shrimp; and the incredible AB Wagyu Pizza with thinly slices of Australian wagyu, umami sauce and an option to add caviar.
We chatted with Chef Akira Back about his newest restaurant, his culinary experiences and more. Here’s what he had to say.
You have lived and cooked all around the world. Why did you choose San Francisco to open ABsteak?
Opening a restaurant in San Francisco has always been a dream of mine. The city’s vibrant culinary landscape offers the perfect backdrop for ABsteak. I’m thrilled to bring our unique take on elevated Korean dining to this dynamic community. My food is a melting pot of culture, with myself being a Korean-American, so being in a city with diversity and such amazing history is really exciting for me.
What is your goal as the chef behind ABsteak?
The goal for ABsteak is to introduce a new style Korean steakhouse to people that are both familiar with Korean BBQ and who also frequent classic steakhouses. We cook table side and focus on premium cuts of meat and ingredients. There is craftsmanship in every single dish, whether it’s a dry-aged porterhouse steak or one of our best-selling wagyu-topped pizzas. So, you can say it’s a blend of familiarity and innovation, comforting and high-end.
What will the experience be like as a guest at ABsteak? What makes it unique?
Each table, including those for two, is equipped with a built-in smokeless grill. This interactive setup creates a communal atmosphere, where everyone is having a great time bonding over their shared love of food. You can be here for a family outing, a date night or a client meeting, but the experience will always be about bringing people together through the joy of cooking and dining.
What inspires the dishes at ABsteak?
At ABsteak, I want to evoke memories of Seoul, where interactive dining at BBQ restaurants is more common and while adding a high-end atmosphere to the restaurant with the best cuts of meat. I also draw inspiration from my travels, blending various ingredients and cuisines.
A standout dish is the AB Pizza, which features raw Australian wagyu beef on a thin, crispy tortilla, complemented by ponzu aioli, green olives and truffle oil. For something different, I recommend Yong Yang Naeng Myun Korean-style cold wagyu beef broth with Korean pear, cucumber and egg buckwheat noodles.
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