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Sundance The Steakhouse
Recent Reviews from Regional Publications:
A few years ago, Palo Alto's Sundance Mine Co. morphed into Sundance The Steakhouse. But aside from its new name, little else has changed. The family-owned restaurant, which opened in 1974, serves as a shrine to masculinity: mahogany wood, antique sporting equipment, old books, forest-green booths and a menu featuring lots of top-notch aged beef, which should not be missed. The dim lighting and the cozy atmosphere make it easy to linger, especially when the restaurant offers a stellar wine list with more than 400 selections and a full bar stocked with vintage ports, dessert wines and aged single-malt scothes.
- Tilde Herrera, San Francisco Chronicle, March 2004
" Sundance has attracted a loyal following by serving a small but well-chosen array of entrées that are centered on, but not limited to, a passion for beef. The restaurant won again because the chefs buy only properly aged Angus beef and then hand-cut it at the restaurant. Sundance also features fresh-daily seafood, shellfish, chicken & three kinds of pasta."
-Palo Alto Weekly, August 2000
"Sundance The Steakhouse is something of an institution in Palo Alto, serving steaks and prime rib since 1974...The restaurant is everything a steakhouse is supposed to be: lots of dark wood, manly-man knickknacks on the walls, and cozy upholstered booths. The entryway has glass cases with Stanford paraphernalia, including old football team pictures. The best of the menu is well-executed standard fare: prime rib with horseradish sauce and jus, tender filet mignon, and a meaty porterhouse steak. One of the best aspects ofSundance is the service. A neatly attired staff keeps water glasses filled, whisks away empty plates, and works with the kitchen to ensure that the dishes come out at a reasonable pace for a leisurely dinner."
-Robin Davis, San Francisco Chronicle, October 1997
"Great steaks and red meat cry out for great red wine, which led this family-owned bastion of beef to do a serious job of assembling a wine list. The menu mostly delivers up the classics, like prime rib, grilled Midwestern steaks, and chicken teriyaki. But there are a few departures, too. Sundance has a lengthy list with more than 400 choices and doesn't skimp when it comes to variety or country of origin. Included among white wines is a long list of popular Chardonnays, while the lineup of Cabernets and Merlots is well over 100, from 'A' (Ahlgren Cab) to 'Z' (ZD Reserve Cab). In addition, there's a 'captains list' of high-end Cabernets that includes several vertical collections and older vintages and some absolute gems from France including superb Bordeaux vintages such as '82, '89, and '90." March '02
-South Bay Accent Magazine, Winter Edition 2002
Sundance The Steakhouse
Honorable Accolades & Awards
Palo Alto Weekly Newspaper
– Reader's Poll
- Best Place for STEAK, 1990 thru 2009 * 19 years!!
- Best Place to take Mom & Dad, 2001 & 2002
- Best Place for a Martini, 2007 & 2008
"The meat-eaters among us have votedSundance as the leader of the herd for seven straight years. The specialty is Angus prime rib and Fletcher Family steaks. The 27 year old restaurant, however, also does quite well with seafood, particularly swordfish and shellfish."
-Palo Alto Weekly, August 2001
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Beef Backer of California Award Nominee
- Nominee for 2001 & 2002
"Sundance The Steakhouse in Palo Alto...it is a first-class steakhouse that has the best beef on the Peninsula"
– California Cattleman Magazine, November 2002
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San Francisco Chronicle – Food Section
- Declared the Best Steakhouse in the South Bay, 2001
"Like so many steak houses,Sundance has perfected the masculine formula of rare meat, dim lighting, dark wood, and enough decorative golf clubs, sculling oars, and sports-abilia to make the 'men-folk' feel expansive. Sundance is Palo Alto's original steakhouse, opening nearly a quarter century ago along the El Camino and catering all the while to Stanford's meat needs. Steak sizes range from the challenging to obscene and come with minimal bells and whistles."
-SF Chronicle, Laura Reiley, July 2001
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San Jose Magazine – Food Editor Awards
- Best Seafood Restaurant 2001 & 2002
- Best Steakhouse 2003
"Dark varnished paneling and forest-green upholstery may not connote great seafood to some, butSundance regulars know there's more than steak in them thar hills. The kitchen focuses just as much on surf as it does on turf, the results are spectacular."
-San Jose Magazine, November 2002
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The WAVE Magazine – Reader's Choice Awards
- Best Steakhouse, 2004 & 2009 - Honor's Award
- Best Overall Restaurant, 2005
- Top 10 Dining Establishments in Silicon Valley, 2005
- Best Business Lunch Spot, 2007
Rounding out the Readers' Choice list is a steakhouse famed for its rich, masculine charm. From slow-roasted prime rib to bacon-wrapped filet mignon, steak here is served large and fresh-cut in house by servers intent on letting you relax and enjoy. Sundance's large collection of single malts and ports make for a perfect beef chaser. Fine dinning indeed.
-The WAVE Magazine, October 2004
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Wine Spectator Magazine
– Wine List Awards
- Award of Excellence, 1992 thru 2009
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