A Bay Area suburban brunch buffet that rivals the Ritz-Carlton's

"Every Sunday at Be.Steak.A, located in the Pruneyard shopping center, a $135-per-person buffet featuring about 130 different items takes over part of the dining room, the bar and even the kitchen. There are omelet, Belgian waffle and carving stations, a self-serve caviar bar and an over-the-top dessert selection. "We're doing something that nobody else is doing in the Bay Area at this point," said chef and owner Jeffrey Stout."

"Stout was the founding chef of Alexander's Steakhouse and, during his tenure, its Cupertino outpost earned a Michelin star. In 2014, he debuted casual New American eatery Orchard City Kitchen in the Pruneyard and, seven years later, Italian-influenced steakhouse Be.Steak.A (the name is a play on the word bistecca, which means steak in Italian). Be.Steak.A executive chef Patrick Capurro has Michelin cred, too: He previously worked at Spiaggia, Longman & Eagle and Sixteen, as well as the pasta-centric Monteverde, all in Chicago."

"The Be.Steak.A brunch was inspired by the prepandemic experience at the Ritz-Carlton, Half Moon Bay. "I used to love the grand buffet at the Ritz-Carlton," Stout recalled. "There was a wow factor. Like, 'Wow, they have caviar. Wow, there's this tiny plate with 2 ounces of seabass with a saffron sauce and pearl pasta.' And they had the carving station.""

Be.Steak.A in Campbell stages a lavish Sunday brunch buffet priced at $135 per person and featuring about 130 items. The buffet occupies part of the dining room, the bar and the kitchen, and includes omelet, Belgian waffle and carving stations, a self-serve caviar bar and an extensive dessert selection. Owner-chef Jeffrey Stout brings experience founding Alexander's Steakhouse and opening Orchard City Kitchen. Executive chef Patrick Capurro has Michelin-linked experience at Spiaggia, Longman & Eagle, Sixteen and Monteverde and specializes in handcrafted pasta. The brunch concept draws inspiration from the Ritz-Carlton, Half Moon Bay grand buffet and emphasizes high-quality, restaurant-level offerings.

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