By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
Despite the stuffing of shredded duck with corn, and an interesting sauce of veal stock, New Mexico chiles and fresh raspberries, the duck enchiladas were not as enticing as I'd wished. Perhaps if the strands of duck had been thicker, I would have gotten more of the flavor of the fowl and liked it more. As it was, the veal sauce overwhelmed it.
5009 E. Washington St.
Phoenix, AZ 85034
Region: Central Phoenix
Hours: Lunch, Monday through Friday, 11 a.m. to 2 p.m. in the main dining rooms, 2 to 5 p.m. in the Saloon; Dinner, Monday through Saturday, 5 to 10 p.m.; Sunday, 4:30 to 9 p.m.
Per the desserts, I found the citrus burnt crème somewhat bland, but the pecan pie with vanilla bean ice cream was magnificent, featuring a pie filling of bourbon, brown sugar and chocolate. Almost better than my grandmother's back in North Carolina, and at least as memorable. If this pecan pie was all the Stockyards served, along with that baseball cut steak and the calf fries, it would still be a worthy dining experience. And with some tweaks, what's worthy will also shortly be, I'm quite sure, exceptional.