Chow Bella

10 Best Prix Fixe Deals at Top Valley Restaurants

Who needs Restaurant Week to get a taste of some of the swankiest spots in town? Instead of waiting until September, lots of local restaurants are promoting special prix fixe deals right now -- a great way to sample the offerings at a sweet discount.

J&G Steakhouse just announced its $35, three-course prix fixe, available from 5 to 7 p.m. nightly. Entree choices include slow-baked salmon with rhubarb compote, lemon-pepper chicken steak, or grilled Black Angus flat iron steak frites.

Coup des Tartes is doing two courses for $25, Tuesday through Thursday; here's the menu. I'd go for the filet mignon.

The three-course nightly prix fixe at Canal is also $25, and includes five different entree choices (see menu). Sign me up for Maine lobster stuffed with crab.

Just down the street, Metro is offering its Brasserie burger with frites and a beer for $10 -- available nightly after 10 p.m.

Through September 21, all four locations of Fleming's Prime Steak House & Wine Bar are serving three courses for $35.95; entrees include peppercorn-crusted filet mignon, roasted sesame chicken, and broiled sea scallops.

$25 will get you three courses at Taggia -- your choice of antipasti, entree and dessert.

Ocean Prime's $35 three-course prix fixe features ginger salmon or a petite filet for the main course.

The $29 "Sunset Menu" at Meritage Steakhouse at JW Marriott Desert Ridge is offered from 5 to 6:30 p.m. nightly. It features three courses (see menu), with smoked prime rib, chicken orechiette or roasted salmon as main dishes.

At elements, the $39 prix fixe (see menu) is a three-course dinner available Monday through Thursday. Barbecued beef short ribs with truffled grits sounds pretty interesting...  

And even Kai, one of the most high-profile restaurants in the Valley, is getting in on the prix fixe game, with its "Kai Cares" menu. It's three courses for $59, a showcase of the restaurant's most popular dishes: lettuces hand-picked by local farmers and children of Gila Crossing School, grilled tenderloin of buffalo from the Cheyenne River Tribe, and traditional fry bread.

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Michele Laudig
Contact: Michele Laudig