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.
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.
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.
Nick’s Deli & Pizza sates southwestern stomachs with a home-cooked, East Coast–inspired menu stuffed full of scrumptious deli sandwiches and slices of New York–style pizza and cheesecake. Decorate your table with a crispy, cheese pizza ($8.50–$11), which can be appetizingly adorned with toppings ($1.25–$1.50 each) such as pepperoni, mushrooms, bacon, spinach, and barbeque sauce.
At Litchfield's—located inside the iconic Arizona resort, The Wigwam—the first big decision is where to sit. The romantic dining room seats 80 people alone, while 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 a 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 from Litchfield's extensive list 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.