The Elbow Room

Fig Garden Village, Fresno, California

Imagine visiting your favorite San Francisco-style steakhouse. Place it in the heart of California and invite all your friends to meet you there, and you’ll experience The Elbow Room. From the day the doors first opened in 1955, The Elbow Room has been serving the best steak sandwich anywhere and it’s still the number one item on the menu today.

The Elbow Room is synonymous with the best in casual dining and is known for being the place to see and be seen. Owner Mike Shirinian says it’s their artisan approach to comfort food that’s the real secret to the success for this six decade-old California icon. Enjoy premiere steaks and seafood while sampling from the Wine Spectator Award Winning wine list. Watch the best satellite sports or just hang out with friends dining on one of the year-round temperature controlled patios. Completely remodeled in 2013, The Elbow Room has both eyes on the future while retaining an important link to its historic past – where everything old is new again.

Braised Alaskan Halibut Filet with Tomatoes, Olives & Garlic

  • 4 Alaskan halibut filets (6 oz. ea)
  • Salt and freshly cracked pepper
  • 6 Tbsp extra virgin olive oil
  • 2 shallots, minced
  • 4 cloves garlic, sliced
  • 1 (8 oz.) can diced tomatoes
  • 1/2 cup chicken broth
  • 1/4 cup niçoise olives, pitted
  • 1/4 cup coarsely chopped basil


Season halibut filets lightly with salt and pepper. Heat olive oil in a large sauté pan until it just begins to smoke and sauté fish until browned on both sides, about 2 minutes.

Add shallots and garlic; cook for 2 minutes on medium heat or until soft and fragrant. Stir in tomatoes and broth; cover and simmer for 3 minutes more. Add olives and basil; adjust seasoning with salt and pepper.

Serve immediately

Serves 4

Rosted Pepper Tapenade

  • 1 (8 oz.) can whole tomatoes, drained
  • 1/4 cup extra virgin olive oil
  • Salt and freshly cracked black pepper
  • 3 red bell peppers, roasted & finely diced
  • 1 Tbsp capers, rinsed & finely chopped
  • 1 pinch chili flakes
  • 1 clove garlic, minced
  • 1 tsp chopped fresh thyme


Quarter tomatoes lengthwise and arrange on a parchment paper-lined baking sheet. Drizzle with olive oil just to coat and season very lightly with salt and pepper.

Place in convection oven with fan on or dehydrator at 250° F for 3 hours.

Remove from oven and cool to room temperature; then, dice very fine. Turn into mixing bowl with remaining ingredients and combine thoroughly, using a rubber spatula.

Set aside to chill for 2 hours.

Makes 2 cups

Cumin-scented Tomato Soup with Lobster & Corn Salsa

Soup Ingredients:
  • 1/2 yellow onion, minced
  • 1 garlic clove
  • 1 tsp ground cumin
  • 1/2 cup extra virgin olive oil
  • 1 (28 oz.) can diced tomatoes
  • Salt & fresh cracked black pepper
Salsa Ingredients:
  • 2 oz. cooked lobster meat, cut in 1/4-inch dice
  • 2 oz. white corn, cooked
  • 1 tsp very finely sliced chives
  • 1 tsp extra virgin olive oil
  • Salt and freshly cracked pepper
  • 1/4 cup crème fraiche


Sweat yellow onion, garlic and cumin in olive oil, over low heat, until onions are translucent but still have no color. Add tomatoes and cook over medium heat until heated through, stirring every few minutes.

Remove from heat and purée in food processor or blender on high until smooth; strain and season with salt and pepper to taste. Divide among 4 soup bowls.

Measure salsa ingredients into a mixing bowl and toss to combine thoroughly. Divide and spoon in center of soups. Drizzle 1 tablespoon of crème fraiche around the salsa and serve immediately.

Serves 4

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