7 Chef Steakout in Tempe Serves Beef 7 Ways

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Dish: Beef Tongue Pastrami (Beef Tongue) Chef: Bernie Konkak (The Gladly / Citizen Public House) After eating tartare and organ meat, we figured we'd made it through the weird stuff and now would get to eat some more traditional steaks and beef products. Chunks of tongue served as pastrami is probably a little more common, but not by much. Not that it wasn't good, but this was probably our least favorite round of the seven-course sampling. The tongue pastrami from Konkak tasted like a bread-free pastrami sandwich (it was even served with mustard seeds and a peppery sauce), but it was also greasy and fatty like a pastrami sandwich without the bread to soak it up. The woman at the table behind us refused to eat it because it "still looked like tongue" but that didn't bother us. Though it wasn't our favorite meat, we figure it was probably still some of the best tongue pastrami you'd find anywhere, and the Sunbru served with it did manage to peel away some of the fatty grease off of our mouths, much like the round before it.

Dish: Chorizo (Top Sirloin) Chef: Scott Holmes (Little Miss BBQ) Have you ever had chorizo mixed with sirloin? Neither did we until Chef Holmes from Little Miss BBQ in Tempe decided to enlighten us. At this point in the meal, the chorizo/sirloin combo was the best dish we'd eaten, there was little doubt about that. The spiciness of the chorizo and chimichurri meshed perfectly with the rich sirloin, while the mashed creamed corn underneath provided a sweet stable base to hold it all together. If it were an option to eat this everyday, we'd at least consider it. The sweet Kiltlifter smoothly washed everything down and pleasantly quelled some of the chimichurri's spice.

Dish: Chicken Fried Steak (Inside Skirt) Chef: Stephen Jones (Bootleggers) Considering that we love chicken fried steak and we think Bootleggers is pretty good too, we were anxiously awaiting the arrival of this plate from Chef Jones on our table. Our eyes followed the servers as they carried massive white plates around the restaurant, but upon receiving our plate, something seemed wrong. For one thing, there was a single thin circle of meat on the plate, which made it difficult to share (the whole meal was one plate for every two people). With the approximate diameter of a tennis ball, the meat only provided two or three bites each once cut in half, and the pink prime rib-like meat just didn't seem like it wanted to be chicken fried steak. We have no problem with breading and frying the outside of some fancy roast beef and calling it a dish, but this reimagining of chicken fried steak just didn't do it for us. It didn't taste bad, it just wasn't chicken fried steak, and we don't think it really fit as a modified take on the normal version, unlike the Mongolian beef. On the other hand, the 8th Street Ale has always been one of our favorites, so we were glad to have that.

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Josh Chesler
Contact: Josh Chesler