When it comes to steaks, we like ours so rare a good vet might be able to save it. Arizona just so happens to be a hell of a place to get a cut of meat. Don't believe us? Check out Food Critic Michele Laudig's post on The Stockyards in this week's New Times.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Food Critic Michele Laudig on The Stockyards:
For a place that calls itself "Arizona's Original Steakhouse," I wouldn't expect a lot of surprises -- nor were there many. Of course there's prime rib and Porterhouse and all kinds of beefy temptation. I sank my teeth into the filet mignon and it was well prepared, its salt-and-pepper-coated crust giving way to a succulent pink middle.
But the things that intrigued me most were those unexpected dishes that jazzed up the routine. Why would I bother with oysters Rockefeller (much as I love them) when I could nibble on wild boar and venison sausages with apple-cranberry chutney? The sausages were so juicy that they burst when I slid my steak knife through their crispy casings...full story