It's been almost eight months since we heard a peep (or is it a moo?) from Steak 44, the new upscale restaurant in the former home of Cork 'N Cleaver, the beloved Arcadia chophouse established in 1978 and damaged by a fire in 2010.
But late last week, an update of the recent goings-on at the steakhouse at 44th Street and Camelback -- now owned by Michael Mastro, Dennis Mastro, Jeffrey Mastro, and Scott Troilo of Michael Dominick's Steakhouse at the Scottsdale Quarter -- included details on the remodeled space, the menu, and a new planned opening date of early 2014.
Or, as Steak 44 says, "just in time for spring training."
Promising to "once again be known as a great hub for prime steaks," Steak 44 has brought on Marc Lupino (Dominick's Steakhouse) as executive chef and Geoff Baumberger as head chef to head up its menu of prime steaks and chops, side dishes, and starters.
"Guests will enjoy the same great steaks and seafood we serve at Dominick's, but at Steak 44, you'll see a few more fun additions to the menu, as well as a variety of portion sizes for everything we serve," says partner Jeffrey Mastro.
Appetizers include lobster and red crab cocktails, ahi tartare, and a lobster grilled cheese.
For entrées, think petite filet mignon, Delmonico, New York strip, bone-in filet mignon, and bone-in New York strip. Atlantic seafood selections will be offered as well, including soft shell crab, Shetland Island salmon, and a raw bar. A la carte sides, like potatoes with caramelized onions and mozzarella, a green bean casserole, and sauteéd mushrooms and onions, can be had along with the meaty main dishes.
Steak 44 will also feature desserts such as a Grilled Banana Split, apple pie, and a coffee cake with cinnamon crumbles.
Steak 44's remodeled 8,421-square-foot space, described as "preserving the original building's charm while transforming it into a new upscale urban oasis," will feature a sunken bar, a glass expo kitchen, a 3,000-bottle wine vault in the entryway, and various dining areas.
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Steak 44 will be open seven days a week from 5 p.m. to midnight for dinner service with the bar open from 4 p.m. to 2 a.m.
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