True, the remodeled restaurant pretty much has been gutted. In fact, the only things still left from the original building are the natural wood bowstring trusses (visible thanks to an open ceiling) and the concrete floors and walls. And though the new menu, courtesy of executive chef Donald Fawcett, doesn't lean the way of a traditional steakhouse, you'll still be able to dig into a bone-in rib eye or a tenderloin filet.
The restaurant's new design aimed to incorporate some of the historical touches from the old Pink Pony, which was added to Scottsdale's Historic Register in 2004. For starters, those familiar wood doors, the ones with pink insets, have been incorporated into a collapsible wall that will enclose Pink Pony's new open patio. And when you enter the restaurant, you'll be able to look down and check out the original home plate from Scottsdale Municipal Stadium. It was a gift from the city to the Pink Pony's original owner, who donated the land on which the stadium was built.
There will be a few other throwbacks to the old restaurant (don't worry, they're still going to display the caricatures and other baseball memorabilia) but just about everything else is brand new. The new bar features an attractive zinc and marble top with a view of 24 taps and two TVs. Off the bar will be a small lounge area, in addition to a dining room with booths for seating. There's also a second dining area with the capability to seat up to 80 people that can be used as a private dining area. In the open kitchen, which you'll be able to check out from an eight- to 10-seat chef's table, there's a beautiful wood-fired oven where Fawcett will be turning out Neapolitan-style pizzas.
And speaking of the food, Chef Fawcett has created a menu of upscale New American cuisine for the new Pink Pony. There are a few fun surprises in there -- for example, the fried bologna sandwich -- but for the most part, there are plenty of familiar options, including housemade pretzels with fondue, slow-roasted pork belly, and a pizza with mushrooms and truffle oil. The menu will be seasonally sensitive and locally sourced as much as possible. Fawcett says if an ingredient isn't available locally he'll get it from somewhere in the States, with the ultimate goal of featuring only American products.