Birk’s Restaurant in Santa Clara exudes a polished American-grill elegance that attracts the well-suited, well-heeled movers and shakers who spend their days making the business and tech worlds go ‘round. Birk’s is literally at the center of all the action, sandwiched between two office towers in a business-centric district of the city, within easy reach of professionals in need of lunch breaks or wanting to unwind with a good single-malt Scotch and a fine steak after a long day of meetings.
With its swanky yet relaxed atmosphere, classic décor and mouthwatering menu, it’s no wonder why Birk’s has been the eatery of choice for the South Bay’s executive set ever since its opening in 1989. 
Brass and dark-wood accents, velvet curtains, a crisp black-and-white checkered marble floor, and comfortable leather banquettes make Birk’s both inviting and relaxing. Having a smartly dressed, attentive staff doesn’t hurt, either. Opening the leather-bound menu and eyeing the offerings (peppered filet mignon with cognac-green peppercorn sauce, anyone?) is enough to send your appetite into high gear.
While you sip on a cocktail from the full bar or a glass from the impressive wine list, which highlights wines from the Santa Cruz Mountains, you might be tempted to forgo the appetizers and dive straight into your entrée after reading the tempting entrée descriptions.
But don’t do it—the fried calamari simply shouldn’t be missed. Birk’s gets it just right, with tender squid lightly fried and tossed with Pecorino Romano cheese, garlic and fresh herbs. If calamari is not your thing, try the crispy buttermilk battered onion rings, served with a herbaceous dip.
If there’s one thing Birk’s knows inside and out, it’s steak. Serving 21- to 28-day aged USDA certified Midwestern, corn-fed Prime and natural beef, Birk’s steaks and chops are hand-cut in-house daily and grilled over almond wood and mesquite charcoal.
Birk’s mastery over the art of steak preparation shines through with its juicy prime rib, seasoned, slow-smoked and cooked to order. Served with savory creamed spinach and punchy horseradish mashed potatoes, this steakhouse standard is elevated to the next level.
Classic filet mignon also gets the VIP treatment. Try it topped with blue cheese and a rosemary and port reduction, along with roasted beets and potato gratin. The combination of the sharp cheese with the juicy beef, contrasted with the sweetness of the beets and the buttery creaminess of the gratin, creates an explosion of tastes and textures.
For those who prefer the fruits of the sea to the land’s bounty, there’s also a seafood bar, packed with fresh shrimp, oysters and mussels. The menu also yields such fresh catches as grilled mahi mahi and Alaskan king crab.
No matter whether you’re into surf or turf, the common denominator of any meal is dessert. And the dessert sampler is a crowd-pleaser, showcasing Birk’s famous white chocolate cheesecake with a chocolate cookie crust and raspberry coulis; the triple chocolate decadence, with layers of flourless chocolate torte, mousse and ganache; a Bananas Foster bread pudding; and the classic vanilla crème brulée. Enough for two, there’s something to tempt you into eating just one more bite.
You might decide to ditch your jacket and loosen your tie while kicking back in Birk’s comfortable dining room, and don’t feel bad if you find you have to loosen a notch in your belt by the end of the evening. As legions of Birk’s longtime fans will tell you, it’s well worth it. –Stephanie Soong
Hours:
Lunch: Fri, 11:15-2:30; dinner: Mon-Sat, 5-10; Sun, 5-9.
Location:
3955 Freedom Circle, Santa Clara
More info:
408/980-6400; www.birksrestaurant.com
