Cafe: The Stockyards

Cafe: The Stockyards

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.

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

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send:

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >