Harold's Corral gussies up mealtime with an eclectic menu of western-inspired eats, two full bars, patio seating, and live entertainment. Round up hungry herds for dinner with dishes of chicken, fried to a golden finish and side-kicked by yellow-bellied mashed potatoes ($9.99 for 4 pieces, $15.99 for 8 pieces). Southwestern penne pasta ($14.99) brings new meaning to spaghetti westerns with poblano cream sauce and Cajun chicken. Barbecue barons smoke slabs of ribs and brisket ($11.99–$24.99) on-site daily, crafting nuanced flavors with mesquite wood chips. Dig into classic Mexican dishes such as the chicken enchiladas ($9.99), or light off meat-based fireworks with a juicy light show of burgers, strip steaks, and a grand finale of the Meatball Bomber ($8.99), dripping with sauce, cheese, and glory.
Although tumbleweeds don't breeze down its street and there's no hitching post on which to secure your horse, Brix Wine Spot swaps the valley for the Old West while helping visitors earn their sommelier spurs. A 20-foot copper bar corrals patrons as they stampede through the door, surrounding them with country tunes and over 500 of the bar's vintages.
Weekly tastings introduce palates to new bouquets, and every day a minimum of 18 wines are available by the glass, each served at an optimal temperature and right after naptime to ensure cooperation. When stomachs begin to rumble, guests can snack on artisan cheeses, salami platters, and handcrafted cheesecakes, or even bring in their own food—a practice Brix encourages as long as a glass of one of their wines is incorporated.
Johnny of Johnny Fox's Public House sought to re-create the comforting pub ambiance he experienced during his time in Ireland with his father. He has accomplished this by building an old-world cottage exterior and large water wheel and filling his pub's interior with Gaelic "craig agus ceol." Following the tradition of Irish pubs, he divided the rooms into quaint sections. Low wood tables and stools sit near a brick fireplace, while one ornate booth stands semienclosed near the back. An old pipe organ sits next to a long table occupied by wayward lawn gnomes, and plenty of natural light floods in from all directions. Bartenders fill pints with Guinness, Harp, and Smithwick's at a bar inscribed with Gaelic sayings. In the kitchen, chefs labor over classic dishes such as shepherd's pie prepared with fresh ground lamb and beef, Guinness-braised short ribs, and pan-seared sea bass. Brunch buffets are available on Sundays, and a good whiskey is easy to find at Johnny Fox's, including an 18-year Jameson, while a carefully selected list of white and red wines can be paired to match all dishes on the menu. The restaurant's 15,000 square foot space is also available for meetings, weddings, or meetings held during weddings.
Named for a Spanish legend about the romance between a sailor and a mermaid, Salty Senorita encourages guests to fall in love with their over 50 hand crafted margaritas instead. Waiters carry deep bowls of guacamole with handmade tortilla chips, plates of shrimp and mango quesadillas, and 11 kinds of tacos, which can be accompanied by 130 kinds of tequila and various mixed drinks. Waitresses' tank tops and short-shorts continue the beachside vibe created by shark frescos and blue-mosaic columns that sometimes fling seaweed at passersby.
At Satara, chefs preps a plethora of seafood, chicken, and tofu dishes with authentic Thai sauces. Amid walls adorned with abstract and figurative artwork by Scottsdale artist Domingo Domingo, diners relish piquant curries prepared for omnivores, herbivores, and troubadours alike. Between bites ranging from mild to thai spicy, patrons can sip boutique wines fetched from both small and featured vineyards.
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.