Servers and patrons alike crunch across scattered peanut shells on the way to their tables at Teakwoods, a boisterous neighborhood watering hole crowned Best Sports Bar in 2009 by Phoenix New Times. A team of chefs cooks up classic American eats, including half-pound burgers, meaty sandwiches, and their award-winning wings, which can heat up gastro-chambers and cargo-pants pockets with flavors such as medium, hot, and honey-barbecue hot. As bartenders pour draft beers and concoct tasty libations, guests can catch their favorite sporting events on one of many high-definition TVs that broadcast events from the MLB, NFL, and UFC. When guests can't make it to the restaurant, Teakwoods' chefs cater fare to events, gatherings, and parties.
In the early 1950s, it seemed that everyone was gazing toward the western horizon, waiting for a cowboy to appear. While Hollywood stars filmed classic Westerns such as High Noon and Broken Arrow, real cowboys wrangled cattle in Sonoita, Arizona. It was hard work, and the herdsmen grew hungry quickly. Their growling stomachs sparked an idea in the mind of a local shopkeeper: Why not add a restaurant to the general store? Before long, grills were blazing beneath a covered patio, dubbed The Steak Out Restaurant & Saloon. Since then, the eatery has grown into two dining rooms in two towns, where guests flock for mesquite-grilled beef and cold, refreshing beers. Six types of steak, including 16-ounce rib eyes and 32-ounce porterhouses, are cut and seasoned in-house, then plated with a helping of cowboy beans and a choice of potato or coleslaw. Barbecue, another specialty, is available in beef, pork, chicken, or salmon form. Chandeliers made of wagon wheels swathe the dining room in a campfire-inspired glow. Here, guests can kick back in studded leather chairs as they admire wood-framed art and decorative cattle skulls. Private dining areas welcome events of all kinds, from business meetings to birthday parties to horseback limbo tournaments. On the patio, diners can sip margaritas as they watch the sun set into a 10,000-gallon hat.
Anti-aging and weight-loss specialist Dr. Frank Comstock designs diet plans that use locally made, healthy food to kick-start clients' weight-loss efforts. Dr. Comstock's interest in anti-aging techniques began during his residency in the ER, where he saw many patients whose ailments could have been avoided through lifestyle and diet changes. While keeping his skills sharp in the ER, he began to train at the Cenegenics Medical Institute and later received board certification from the American Academy of Anti-Aging Medicine. His 7- and 28-day diet plans come in vegan and vegetarian varieties and can accommodate dairy, soy, or carbon intolerance.
Although they rely heavily on culinary traditions from across the Pacific, the chefs at Sushi Creek also draw inspiration from regional ingredients as they hand-forge a lineup of traditional and signature rolls. Beyond the confines of the sushi bar, they man grill tops in the kitchen, searing marinated slices of chicken or salmon and layering a half-pound patty of beef, ground turkey, or black bean onto their burgers.
Illuminated by a combination of dangling pendant lights and sconces, the dining room's vibrantly orange and yellow walls sport a number of nautically inspired influences, including a ship's wooden steering wheel and a submarine's snorkel tube.
Accomplished executive chef Geoff Alter crafts a menu of Mexican dishes prepared from scratch on a daily basis within a casual setting. Whether dining in or carrying out, diners can sip from spoonfuls of chicken-tortilla soup or crunch on tortilla chips served with queso or guacamole. For a main course, the sweet pork burrito wears a handcrafted couture tortilla dress, which encases melted cheese, black or pinto beans, cilantro-lime rice, and one of three piquant sauces. Enchiladas, tacos, and quesadillas can each confine a selection of grilled steak, sweet pork, or grilled chicken within their soft, floury exteriors. Many dishes are gluten free, including all enchiladas, tacos, and salads.
The restaurant's interior pulses with surf videos and interviews with sharks that play on flat-panel televisions, and vivacious music dances out from the speakers and into the ears of munching diners. Costa Vida takes nutrition and taste seriously?the website offers a nutrition calculator that tallies calories, cholesterol, protein, and oxygen content.