Carvers Steaks & Chops prepares a menu of certified Angus beef in a traditional, friendly American steak-house atmosphere. Dive into an 8-ounce stuffed fillet, brimming with blue-cheese mushroom duxelle and tucked into a sleeping bag of bacon ($31), or wrap tongues around a 14-ounce whiskey-peppercorn pork chop crowned with mushrooms ($22). Nonbovine entrees include the parmesan-crusted sea bass, swiftly swimming through béarnaise sauce ($26). Specialty beverages from Carvers' full-service bar make excellent escorts for the upscale fare.
A bowl of clear soup and a salad serve as the opening act for the main attraction at Ooka Hibachi: the hibachi chefs. They stage cooking performances from behind the grill right by your table, flipping shrimp and sizzling steaks with the skill of a blackjack dealer with spatulas for hands. Away from the searing and excitement, there are sushi chefs in the dining room, who build maki rolls and hand rolls from fresh cuts of fresh fish and vinegared rice. Rounding out the menu of Japanese fare: teriyaki and tempura entrees, noodle dishes, and a number of sweet desserts, including a fried banana with ice cream.
Offering breakfast, brunch, lunch, and dinner, Saddle Ranch’s menu of succulent steaks—such as the New York strip ($28.99) with a demi-glaze, Jack Daniel’s sauce, or herb-garlic butter—are, of course, the big draw. But its specialties extend far beyond that to include barbecue baby-back ribs ($21.99), seasoned sweet and spicy black-tiger shrimp ($18.99), and fresh Atlantic salmon garnished with fresh lemon and garlic-herb butter ($19.99). Lighter appetites, meanwhile, can tuck into sandwiches like the Jack Daniel’s sloppy joe ($10.99) or a south-of-the-border Hacienda Salad ($12.99). Top off a gut-busting repast with the deep-dish cobbler ($8.99) before riding Saddle Ranch's mechanical bull into a credits-rolling sunset.
At Litchfield's?located inside the iconic Arizona resort, The Wigwam?the first big decision is where to sit. The romantic dining room alone seats 80 people, and more space awaits diners inside the lounge or on a meticulously landscaped veranda. Over on the outdoor patio, aromas of citrus and the restaurant's mesquite-stoked grill intermingle in the night air. A communal farm table for larger parties is overseen by the Chef de Cuisine himself, Chris Knouse, who prepares meals in a cooking fireplace right before his guests' eyes.
The farm table is apropos for Litchfield's, where the chef specializes in seasonal dishes made with farm-to-table and locally sourced produce and meat. Entrees range from cast iron burgers topped with pecan-smoked bacon to organic Scottish salmon served with wild arugula. Wine by the glass or bottle can accompany feasts or complicate staring contests, as can cocktails such as the prickly pear margarita, a refreshing blend of tequila and prickly pear syrup.
At Bombay Spice Grill, you don't have to grab a table to enjoy the spices and sauces of Indian cuisine. Instead, Executive Chef Sunil Kumar designed a menu full of Indian meats, tofu, curries, and toppings that can be customized into a flavorful meal-on-the-go. Though the sauces come in traditional varieties such as curry, tikka masala, spinach, and vindaloo, the preparation veers from the methods of India to create healthier dishes. Chefs eschew cooking with ghee—Indian clarified butter—and instead use olive oil for heart-healthy wraps, sandwiches, salads, and bowls. And though wraps come with a slice of freshly baked naan or roti bread, clients can opt to make their dish gluten-free by swapping out bread for quinoa or rice. Guests can even customize their dish to be vegetarian and vegan, with ingredients clearly denoted on the menu. And to pair with a main entree, they can grab traditional Indian sides such as samosas and rice pudding.
Named for their founder, a renegade radio host and showman, Bill Johnson's Big Apple Restaurants please palates with a menu of hearty American fare. Warm up your appetite with Grand Canyon nachos, which––just like the real Grand Canyon––are covered with beef, black beans, avocado, jalapeños, and more ($9). Mama's breaded pork chops ($13.50) and southern fried 1/2 chicken ($14) counterbalance a beefy selection of steaks. A six-ounce sirloin paired with endless popcorn shrimp ($15) tests the limits of appetites and pants, and a bacon-wrapped eight-ounce sirloin filet ($15) brings barnyard frenemies together at last. Guests can also make their own meaty matches with the Make Your Own Smoked Combo option ($17), which allows diners to make three selections from a smoked smorgasbord of pork ribs, beef ribs, pulled pork, smoked brisket, hot links, and barbecue-smoked chicken.