For more than 17 years, Chad's has offered a casual, relaxed atmosphere with a dinner menu that centers largely on its specialties: prime rib and a slew of succulent steaks. All steaks—including Chad's signature rib eye ($21.95), the filet ($21.45), and the sizzling mushroom steak ($17.95)—come with a dinner salad, fresh baked cheese bread, cowboy beans, and choice of baked potato, sweet potato, french fries, or rice. At many steakhouses, non-beef eaters are taken out back and impaled with a barbecue fork, but Chad's respects other diners with a menu that includes charbroiled chicken breasts ($14.95) in a lemon-butter or teriyaki sauce, the delicious oxymoron that is jumbo shrimp scampi, grilled and smothered in garlic butter ($16.95), and a fresh-catch seafood option offered at market price. Chad's is also open for lunch, with a range of sandwiches, burgers, salads, and soups.
Bistro 44 anchors its dinner menu with stomach-delighting salads, sandwiches, and meaty entrees that earned the establishment Tucson Lifestyle Magazine's Silver Award for Best Bistro in 2011. Hearty greens freshen the evening dining scene, including an Asian-inspired ahi tuna salad that pairs seared rare fish with greens, carrots, wontons, and sesame-ginger dressing ($16.99). A clutch of three fish tacos clutches avocado, salsa fresca, sautéed onions, and cabbage in a tortilla with cilantro-lime sauce. Diners can opt for the pork tenderloin with fingerling potatoes ($16.50) or fortify the body for a grueling Die Hard marathon with the pepper-bacon-wrapped filet, an 8-ounce slab of certified Angus beef paired with cabernet-veal glace and garlic au gratin potatoes ($26.99). A robust kids' menu enumerates entree combinations for petite tastes, such as grilled chicken with mashed potatoes and a drink ($4.95).
In the early 1950s, it seemed that everyone was gazing toward the western horizon, waiting for a cowboy to appear. While Hollywood stars filmed classic Westerns such as High Noon and Broken Arrow, real cowboys wrangled cattle in Sonoita, Arizona. It was hard work, and the herdsmen grew hungry quickly. Their growling stomachs sparked an idea in the mind of a local shopkeeper: Why not add a restaurant to the general store? Before long, grills were blazing beneath a covered patio, dubbed The Steak Out Restaurant & Saloon. Since then, the eatery has grown into two dining rooms in two towns, where guests flock for mesquite-grilled beef and cold, refreshing beers. Six types of steak, including 16-ounce rib eyes and 32-ounce porterhouses, are cut and seasoned in-house, then plated with a helping of cowboy beans and a choice of potato or coleslaw. Barbecue, another specialty, is available in beef, pork, chicken, or salmon form. Chandeliers made of wagon wheels swathe the dining room in a campfire-inspired glow. Here, guests can kick back in studded leather chairs as they admire wood-framed art and decorative cattle skulls. Private dining areas welcome events of all kinds, from business meetings to birthday parties to horseback limbo tournaments. On the patio, diners can sip margaritas as they watch the sun set into a 10,000-gallon hat.
Beneath wooden rafters, a cluster of stuffed bears gathers in the center of the room. But these are not cuddly teddy bears. Trophy’s Steakhouse’s co-owner, Kevin Dettler, has adorned the eatery with the spoils of his hunting expeditions, during which he’s captured all 29 species of North American game animals—a rare feat even for avid hunters. Evidence of these hunts stands all around the eatery, with elk heads hanging on the wall and curly-horned rams playing an intense game of poker behind the bar. The menu supports Dettler’s homage to the hunter, with steaks as well as wild game coming off the grill, such as sausages made from smoked antelope and elk and buffalo meatloaf. For a hunter’s rendition of a pulled-pork sandwich, the kitchen smokes and slow roasts wild boar before shredding it and slathering on barbecue sauce.
Instead of frittering away quarters at the arcade like most boys his age, Dean Laplant began learning his trade at age 13 by working the grill at his parents' steak house. He went on to open his own steak house in Wisconsin at the young age of 28, and later moved to Chandler to start DC Steak House, where he channels his years of experience into effortlessly preparing a menu of fine steaks, seafood, and chops.
Dean's wife, Lori, adorned the dining-room walls of DC Steak House's 100-year-old building in vivid murals that depict the local area's rich history. These elegant murals, along with soft hanging lights and white tablecloths, create a dining atmosphere more comfortable than a sofa stuffed with cotton candy. Patrons exit the restaurant into Chandler's bustling downtown square filled with shops and home to a variety of seasonal festivals.
Iguana Mack’s pays edible homage to Arizona’s classic roadside comfort food havens, offering live entertainment and a versatile menu filled with steak, seafood, burgers, and southwest favorites. Starters such as the spicy drunken shrimp ($9.50) prep masticating mandibles for the flavor onslaught of the original Mack burger, an all-beef patty layered with special sauce and Iguana relish, and paired with a choice of homemade sides ($8.50). The fish ‘n’ chips serves up flash-fried, hand-breaded Icelandic cod as a spin on the classic British dish, replete with fries and mellifluous working class Liverpool accent ($11.95). Cylindrical sumptuousness takes shape with the chimichanga carnitas, carefully rolling together smoke-roasted pork carnitas, spicy green-chili sauce, sour cream, guacamole, and salsa ($9.95).