Saddle Ranch Chop House allows diners to put together a feast from a menu loaded with steaks and salads, then rock and ride with the restaurant's "rock meets Western" theme. Chow on a sizzling steak, such as the charbroiled, marble-cut rib eye ($24.99), or chomp into the pineapple teriyaki burger, served with a wasabi cream sauce ($11.99). To wash down a full order of barbecue baby back ribs ($21.99), take part in the Texas Tea Party, a stiff concoction of vodka, gin, rum, tequila, sweet-and-sour mix, and Coke. Saddle Ranch Chop House's seasoned chefs also cook breakfast and brunchy grub, such as cinnamon swirl Texas toast ($9.99) and buttermilk pancakes topped with fresh fruit ($8.99), until 3 p.m.
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.
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.
Rustler’s Rooste has come a long way since its original location posed as a hideout for cattle ranchers in the 1970’s. Today, the family-owned restaurant resides in a two-story, 1,500-seat building nestled amid the Arizona Grand Resort. Here, diners can admire the distant city lights as they chow down on dinner meals of Western steakhouse fare that includes rattlesnake appetizers, family-style barbeque chicken, top sirloin steaks, and homemade bread pudding. Though dinner starts at 5 p.m., guests can head to the second floor lounge for happy hour cocktails and unobstructed views of the live music bands, such as The Peso Dollar Band, playing nightly on the main-level dance floor. And for those looking to make a quick escape to the dance floor, a built-in slide quickly sends riders zooming from the lounge to the dining room.
Rustler’s rustic décor, which also includes wagon wheel chandeliers and an outdoor patio with fire pit, gives the restaurant a true Western feel, which is why many choose to use its extensive space for weddings, banquets, and reunions for the guild of television cowboy actors.
As they stroll along the green, undulating grounds of the Marriott's Wildfire Golf Club, guests watch as a fire pit slowly comes into view. White sand golf hazards slope along the grassy surface, and rows of palm trees sway. Then, they arrive at their destination: Meritage Steakhouse. Inside, spotted cowhides cover chairs beneath cream-and-burgundy ceilings high enough to allow room for a black-tie food fight. Expansive windows complement meals with natural sunlight and landscape views.
All of this is the setting for the restaurant's main draw: steaks. Filet or porterhouse, dressed with b?arnaise or white truffle butter, paired with lobster tail or scallops, the steaks are filled with a soft textured tenderness that only comes from using the best aged, marbled cuts. Meritage operates on an organic, sustainable philosophy, and partners with a largely local community of farmers, fisheries, and artisans. All of the steaks hail from just two ranches?one in California and one in Colorado?that pride themselves on their cattle's vegetarian diets.