Wooden beams and tables, American-flag accents, a DJ booth, and real Cadillacs on the roof accentuate Cadillac Ranch’s southwestern vibe, which is permeated with rock and roll tunes. On game days, patrons gaze at a 150-inch HD projection screen or one of 30 plasma televisions while sampling bar bites such as tacos and burgers from one of the menus, which include a late-night selection that is served until midnight.
Fire & Spice Grill features a full menu of regionally inspired cuisine, adding modern twists to traditional Native American artisan recipes, peppered with the robust flavors of Spain and Mexico. Countdown to the entree launch with a round of small plates to share, such as the Don Julio ravioli (tri-colored ravioli stuffed with queso fresco in a garlic white-wine cream sauce, $10) or the gambas al fuego (seared tiger prawns tossed with habanero butter and spicy southwest herbs, $11). For dinner, sink your teeth into an AZ spicy chicken sandwich (pan-seared chicken breast in a spicy red-chili sauce and sautéed celery, $10) or the Baron's burger with your choice of cheese ($11), or you can apply your chompers more cautiously to a succulent rack of Valley of the Sun Ribs (ancho-rubbed, hickory-barbecue-smothered ribs, slow roasted and finished on the grill, $24). Avoid accidentally poking your eye out with a piece of meat by poking your eye out with one of multiple vegetarian options such as the portobello enchiladas (zucchini, yellow squash, mushrooms, green onion, and poblano peppers, topped with asadero cheese and ancho sauce, $17).
For one afternoon each year, Lettuce Entertain You transforms one of its famed eateries into a mecca for brides-to-be, collecting the wares of both local and national retailers. Ladies linger over tables laden with dresses and invitations—categorized into vignettes such as elegant and vintage—as gown experts divulge their wisdom. To avoid being cut out of wedding photos, male counterparts sequester themselves in the Groom's Room, where man-friendly vendors toss out wardrobe and preening tips. Lettuce Entertain You disperses appetizers and drinks from a handful of their own top-rated eateries to prevent patrons from drooling over the dossiers of custom cake.
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.
One wouldn’t expect to find so much as a puddle in the midst of the Sonoran Desert, but Wildfish Seafood Grille delivers much more: a veritable ocean of seafood dishes hailing from both coasts. An uncommon attention to detail is apparent in nearly every aspect of the restaurant, from the massive, electric-blue fin that drapes over one end of the bar to the appetizer-course shellfish towers that brim with succulent morsels of Maine lobster, shrimp, oysters, and jumbo lump crab. The rest of the menu makes the most of fresh catches, offering up everything from kung pao-style crispy cashew calamari to a whole market-fresh fish, simply dressed with lemon, olive oil, and a sprinkle of sea salt. But though the focus is on the fish, the chefs here have a few surprises up their sleeves. Their kitchen is also stocked with a prime selection of premium Black Angus steaks, which are aged 28 days and broiled to the standard of a gourmet steakhouse. And, as if the scent wasn't intoxicating enough, an exhibition kitchen puts the chefs on full display as they slice sashimi, stuff tacos with Maine lobster, and wrestle krakens into pots of boiling water.
Like a trail of evidence, Market Street Kitchen brims with remnants of North Scottsdale's Western roots. You can find them in the sandblasted timber ceiling, the bentwood furniture, the distressed wooden walls. But perhaps most of all, the restaurant's all-American past manifests itself in the food. Esteemed executive chef Rick Guerrero and his staff like to apply classic techniques to their inventive dishes, including the use of a wood-fired rotisserie to roast poultry, pork, prime rib, and lamb. The resulting menu is divided into shareable small plates?such as fried green tomatoes and fresh fish tacos?and big plates, anchored by a nightly fresh market fish feature and Niman Ranch double-cut pork chops.