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).
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.
You won't find any ordinary brunch at China King. The midday dim sum menu features more than 50 dishes, including chicken feet, barbecue pork buns, and green-tea jello. Dishes arrive at the pink tablecloths by way of waitresses dressed in hot-pink patterned vests, making the meal a particularly sunny affair.
Are you craving a steak? Come on out to Black Angus, and let someone else do the cooking tonight. Featuring juicy steaks cooked to your preference, generously-sized side dishes, mouthwatering appetizers and delectable dessert options, Black Angus has what you need to put an end to your hunger for a price that's just right. Join the Prime Club for free and receive special offers like a free steak dinner and free dessert. Visit during the week for happy hour specials that will take away your hunger and thirst at a discount. When you come to Black Angus, bring your appetite—they'll take care of the rest.
Sure, it's hard to resist the daily dim sum lunch, where the small plates include shark-fin dumplings and egg-custard tarts. But regular meal times bring their own delights, specifically those plucked from the live seafood tanks. Try fresh dungeness crab or sea bass steamed to order with savory black-bean sauce.
The chefs at Baja Joe's Mexican Cantina prepare seafood in the style of Sinaloa, a region of northwestern Mexico that flanks the Pacific Ocean. That coastal influence is especially evident in dishes such as the campechana especial?a medley of scallops, oysters, octopus, and shrimp served inside of a coconut shell?or whole red snapper, cooked with white wine, olives, and bay leaves and served by Poseidon at the end of a trident. Chefs also grill traditional Mexican combinations of carnitas, steak, and chicken, in addition to preparing veggie dishes. The cantina's 1,200-square-foot patio makes an ideal setting to sip a specialty margarita, such as the La Pinta, mixed with pomegranate-infused tequila, while their newly expanded 2,600-square-foot sports cantina boasts eleven flat-screen televisions, pool tables, darts, music, live music and karaoke nights, and more.