SULLIVANS STEAK HOUSE- Sullivan's is 1940´s styled steakhouse featuring the finest steaks and seafood, unparalleled martinis, and great live jazz!Our bars boast live entertainment seven nights a week and are graced with beautiful baby grand pianos, as well as high-end cognacs, single malt scotches, an incredible wine selection and a fully stocked cigar humidor. 1785 East River Road Tucson, Arizona 85718 (520) 299-4275www.sullivansteakhouse.com/tucson
PINNACLE PEAK 6541 E. TANQUE VERDE RD, Tucson 520-296-0911 Pinnacle peak has been serving its trademark Cowboy Steak for more than 50 years, starting when the population of the Old Pueblo was about 45,000 people and Tanque Verde was well outside the city limits. Today, the entire area of Trail Dust Town offers a number of specialty shops that diners can visit, as well as the Savoy Opera House, a popular venue for special events and private parties. If for no other reason than to see the collection of neckties hanging from the rafters, you must visit the restaurant. The ties have been shorn off dudes who need to get casual. It is all in good-natured fun and patrons enjoy the commotion surrounding the tie-shearing rituals. The famous Cowboy Steak is cut from the short loin and cooked over a wood fire, just like they did 100 years ago on the open range. Today it is done indoors over gigantic grills fueled byu huge logs of mesquite wood. www.pinnaclepeaktucson.com
CLAIM JUMPER-Open daily for lunch and dinner, Claim Jumper offers a selection of freshly prepared items using only the finest ingredients available. Favorites include USDA Prime and Choice steaks, fresh fish, rotisserie chicken, baby back pork ribs, fresh baked pot pies, specialty salads, wood-fired pizzas, pasta, sandwiches, burgers and more. Claim Jumper's baked goods and desserts including our Six-Layer Chocolate Motherlode Cake, Bread Pudding, Scratch Carrot Cake, Lemon Bar Brule and five flavors of deliciously rich cream cheese pie are popular favorites with our guests.3761 E. Broadway Blvd. 520.795.2900 www.claimjumper.com
OK CORRAL RESTAURANT & CATERING COMPANY 7710 E. WRIGHTSTOWN, Tucson 885-2373 Since 1968, steaks have been cooked over mesquite wood at this restaurant on Wrightstown between Pantano and Sabino Canyon Rd.The first thing to catch your eye when you enter the restaurant is the huge mesquite-wood fired grill, wtih flames licking it and cooking the steaks. A wooden bear and the American flag next to the hostess stand let you know that you are in for a casual dining experience. All of the beef they serve is certified angus prime beef. Rib eye steaks come in a 12 or 16 ounce cut. The rib eye is the rib steak with the bone removed. Along with the rib eye, you will find T-bone and prime rib. If you're in the mood to try buffalo, it is served at the OK Corral as a half-pound burger.
BLACK ANGUS-From the beginning, Black Angus Steakhouse has built its reputation on providing a great steakhouse experience. For over forty years, our chefs have taken pride in serving only choice steaks that are carefully aged, hand-cut daily from 100% Black Angus beef, and char-grilled to perfection. At Black Angus Steakhouse, superior quality and friendly service is more than a tradition - it´s our passion every day. 5075 N. Oracle Road Tucson AZ 85704 (520) 293-7131 www.blackangus.com
GREAT AMERICAN CATTLE COMPANY 7850 N. ORACLE RD, Tucson 520-742-4260 7189 E. SPEEDWAY, Tucson 520-721-5855 When you open the menu you will see they are dedicated to beef: steak bugers, fajita steak sandwiches, barbecue beef and a whole lot more. They specialize in BBQ platters of ribs, prime rib dinners cooked to order and briskets. What makes the meat so good is the dry aging. If you don't think that you can tell the difference, try just one bite and you will be a believer.
EL CORRAL 2201 E. RIVER RD, Tucson 520-299-6092 A former ranch house, the restaurant has proved to be a popular place for locals and visitors alike. The long line indicates people are willing to wait for a good thing. Inside of El Corral is a rambling collection of rooms that connect to create a spectacular evening of good food and fun for everyone. The portions are generaous and the service is down home friendly. El Corral offers prime rib as the house specialty, with petite to huge portions. Be aware there are no reservations, so you take your chances while you wait alongside everyone else. http://www.elcorraltucson.com
HIFALUTIN RAPID FIRE WESTERN GRILL 6780 N. ORACLE, Tucson 520-297-0518 The exterior and interior are based on a haciendad-style Western theme. The servers wear cowboy hats and the walls are covered with everything from chaps to spurs. The beamed ceiling and wood floors lend to the overall ambience along with the continual background sounds of country western music. Along with the large dining room, there are bar and patio areas on which to dine. The menu features pot roast served with roasted potatoes and vegetables. Pot roast is usually the top or bottom round of beef, slowly cooked to create a tender piece of meat.
CHAD'S STEAKHOUSE & SALOON 3001 N. SWAN, Tucson 520-881-1802 Chad's steaks are fabulous. The rib eye is very popular with the regulars, as is the prime rib. Chad's coats the prime rib in an herb crust and slow cooks it until it is so tender it could melt in you mouth. Along with the other beef dishes they offer seet potatoes as a side. They are a nice change from the typical baked potato. www.chadssteakhouse.com
EL PASO BAR-B-QUE COMPANY 5510 E. BROADWAY BLVD, Tucson 745-2000 With an open flame shooting up from the patio on Broadway and Craycroft, it is hard to miss El Paso. The eatery actually has two patios, one with a beehive fireplace, and the other with an open flame. Both are favored by smokers. Inside, the dining room is well appointed with booths reminiscent of an old-time movie with high backs and dark wood. Here, the emphasis is on beef and country-western music, playing continuously over the speakers. The meat is all USDA choice and the selections include slow-smoked prime rib. The wood is pecan, which imparts a smoky flavor to the meat. Patrons favor the hand-cut rib eye steak, rubbed in a blend of secret speces. The Cowboy T-bone is a 20 ounce cut of meat meant for those who can't get enough of a good thing. I was told the beef ribs are highly coveted and feature El Paso's own brand of barbecue sauce. Every table comes with a roll of paper towels, to wipe away the savory sauce. http://www.elpasobarbeque.com
THE RANCHER'S CLUB OF ARIZONA 5151 E. GRANT RD, Tucson 321-7621 This beautiful dining room has been around since the Park Hotel ran the place. You can't help but notice the silver saddle at the entrance of the restaurant. A plaque tells you it was featured in the 1930 Rose Bowl Parade. Employees tell you it belonged to Gene Autry's horse, Coco, when Gene was the Grand Marshall. The entire dining room and bar is replete with branding ireons and photos of life on the range. The bar has a unique set of saddle chairs, and the dining room is richly appointed with three private dining rooms for parties or business meetings. My favorite place to dine is booth number 47. It is set to the side and allows privacy while affording a view of the pool and patio area beyond the dining room. All of the Rnacher's Club meat is certified dry-aged Black Angus beef cooked to order over mesquite wood. The choices are varied. The customers' favorite is the filet mignon, closely followed by the bon-in rib eye. You can't go wrong with the New York Strip and Porterhouse, which are all outstanding, and the service and ambience of the Rancher's Club are a cut above.
FLEMINGS STEAK HOUSE-Since the first Fleming's Prime Steakhouse & Wine Bar opened in 1998, we've raised the standard of excellence for steakhouses to a whole new level, winning awards all over the country for outstanding food, wine and service. 6360 N Campbell Ave Tucson, AZ 85718 520-529-5017 www.flemingssteakhouse.com
JONATHAN'S TUCSON CORK 6320 E. TANQUE VERDE RD, Tucson 520-296-1631 Entering the Cork takes you back to another era. Be sure to check out the Chef Jonathan doll on the bar, a gift from his father. However, the food is everything you would expect coming from a master of the grill. The meat of choice is Certified Black Angus Beef. Jonathan's top sirloin is 10 ounces and is one of his favorites. The meat is juicy and cooked to order. He also features a teriyaki sirloin. Their 12 ouce New York steak is for seriously hungry diners, although many prefer the 6 or 8 ounce filet served with bordelaise sauce. Bordelaise, which means "of Bordeaux" is the quintessential sauce for meat. It is made from wine, brown stock, shallots, parsley and herbs. www.jonathanscork.com
SHOOTERS STEAKHOUSE AND SALOON 3115 E. PRINCE RD, Tucson 322-0779 This is the ultimate neighborhood hangout, where people come to play pool and watch sports. You can sit outside and watch the huge outdoor grill a the cook prepares steak after steak over mesquite wood. The price is right, and the Moroccan architecture seems to blend without any noticeable contrast. The porterhouse and New York strip seem to be the most popular with the regulars, closely followed by the T-bone.
JANOS-The Janos Philosophy The soul of our menu is French-inspired southwestern cuisine using produce grown by a network of gardeners throughout Southern Arizona as the basis for a constantly changing menu. Much of the fresh seafood and shrimp come from the Sea of Cortez with other items flown in from around the globe. Veal, pork, lamb, beef and game are treated with innovative preparations that emphasize the nuance and subtlety of French technique and the dynamic flavors of chilies, corn and herbs from the region. While the southwest is our home and the point of departure for much of our cooking we are also inspired by diverse influences from around the world. You will find an eclectic selection of menu items from Asia, the Mediterranean and elsewhere all prepared with our unique personality which emphasizes substance and great flavor over style to create wonderfully original dishes that are as visually compelling as they are delicious. www.janos.com