Elk Lodge

We bring our feed bag to the Flat Iron

The raspberry-chipotle chicken drumettes with blue cheese dipping sauce are sweet, sticky and leave a dusty fire in your mouth that only more of that Porter will calm. I'm a big fan of them, and I'm looking forward to eating scores more in the near future. The smoked trout and shrimp cakes are better than the crab cakes most other places serve, but the stuffed quail was a huge letdown, mainly because of the stuffing, which tasted, well, gross, as stuffing often does, I'm afraid.

Two other items that should be 86'd tout de suite are the Caesar salad with blue-corn croutons, and the stuffed, braised flank steak. The former is a travesty, as the croutons are chewy and the romaine soggy from too much dressing. The latter calls to mind unpleasant memories of eighth-grade cafeteria meat loaf. Given all this, the question remains: Am I willing to overlook that chive on the tooth of this amazing babe? I reckon the answer is yes. That is, as long as I don't have to eat the gal's flank steak.

We got your buffalo, buddy: Owner Michael Nagode (center) with the studly Flat Iron staff.
Jackie Mercandetti
We got your buffalo, buddy: Owner Michael Nagode (center) with the studly Flat Iron staff.

Details

Buffalo Sliders: $8.95
Chicken Drumettes: $7.95
Buffalo Prime Rib: $25.95
Grilled Elk Chop: $24.95

602-522-8500. Hours: Monday through Wednesday, 11 a.m. to 10 p.m.; Thursday and Friday, 11 a.m. to 11 p.m.; Saturday, noon to 11 p.m.; Sunday, noon to 9 p.m.

3752 East Indian School Road, Phoenix

E-mail stephen.lemons@newtimes.com

« Previous Page
 |
 
1
 
2
 
All
 
My Voice Nation Help
0 comments
 
Loading...