Jim, you're getting old!!!

[Gob]

Happy Birthday old mate!!

[Crackpot]

It's his birthday today?

Happy Birthday and watch out for senility.

[loCAtek]

[Sean]

Happy birthday Jim you old fart!

[The Hen]

Many happies to you!

Have a great one. (Though don't eat too much of Gob's cake. It looks a bit skanky.)

[Lord Jim]

Happy Birthday and watch out for senility.

Watch out for....what was that again?

Thanks folks....

Yes Oct 12th, (I guess it was already the 12 in Oz) marks 51 years on this mortal coil....

Nothing really all that special planned; a few presents and dinner at Alfred's....

I think I'll copy and save Joe's "walker" thread for future reference.....

[Miles]

Happy Birthday LJ

[oldr_n_wsr]

Happy Birthday Lord Jim.

[kristina]

"Alfred's Steakhouse
Real Steaks. Real Martinis. Real San Francisco.
Since 1928.

Wow, LJ...I walked down Clay St from Nob Hill to the Pyramid every day for four years, worked in the Financial District for eight years altogether and never knew this place existed!

Happy Birthday! Have a wonderful birthday dinner.

[Guinevere]

Happy Day, LJ! Enjoy a martini for me, extra dry please, and with a twist!

[Scooter]

Alfred’s Steakhouse exclusively uses aged (4 to 6 weeks) primal cuts of beef from specially selected corn-fed, top choice grade or higher cattle. All our steaks come from beef that has been raised on grass and finished on grass & corn. All our steaks are hand cut. There are no rubs, salts or peppers used, unless otherwise stated. In our broiler we use Mesquite charcoal from Mexico -the Iron Wood of the West- for its high heat qualities to seal in the flavors and juices of our aged steaks. Alfred’s uses steaks from cattle that are naturally raised without hormones or antibiotics – ‘never-never beef’. All the tenderloin (filet mignon) meat comes exclusively from grass-fed cattle.

I don't go mad for steak but I'll have to check it out the next time I make it to SF.

[Lord Jim]

I know I've talked about it before; it's my favorite steak house in San Francisco....

Not only are the steaks and martinis great, (I usually have mine up with an olive and a pearl onion...I like to make sure that I'm getting my vegetables) but I love the ambiance....

It's like stepping back in time into a restaurant from the fifties or early sixties...the kind of place I remember my parents taking me to when I was a little kid...like a restaurant in a Mad Men episode....(except of course for the prices and the no smoking thing...)

Here's the menu:

http://www.alfredssteakhouse.com/pdfs/A ... 100201.pdf

And a little virtual tour:

http://www.mychoyce.com/virtualtour/14/ ... flash.html

[kristina]

I'll start with the oysters Rockefeller , then follow them with the bone-in rib steak and a baked potato. Probably no dessert.

What time's the reservation?

[loCAtek]

Ya, I need an early start from the South Bay, but count me in!

[@meric@nwom@n]

Crab cakes for starters then the rack of lamb for me.....

[Gob]

Jim, I'll have the "Zucchini wedges" to start, and "Macaroni & Cheese (5 cheeses)" as a main with Sautéed Wild Mushrooms and
Sautéed Chopped Spinach, garlic, as sides.

Does the bar hold any decent single malts or Aussie wines?

Crab cakes for starters

Oh please, don't fucking tempt me

[@meric@nwom@n]

Oh please, don't fucking tempt me

'Splain please.

[Gob]

Ermmm I was going to make wise-assed remark along the lines of to "do you need to be more crabby", or "do you need to top up your crabbiness tank"

[@meric@nwom@n]

I am not crabby you Welsh fucker! I am bitchy! Learn the difference.

[Gob]

OOps, my apologies!