The legend is back. Known for primo steaks, a historic ambiance, and the fried testicles of stripling cattle (a delicacy known as calf fries), the Stockyards has reopened with a fresh coat of paint and menu enhancement from the new chef and owners. Still, nothing fancy about the best items on the menu — the juicy veal “oysters” with a tangy roasted pepper and chipotle sauce, and hunks of cow flesh like the 12-ounce top sirloin baseball cut. For dessert, the pecan pie with vanilla bean ice cream is a must. And drinks before or after in the 1889 Saloon — with its massive mahogany bar and near-antique murals depicting long-forgotten songs of yesteryear — should be a part of any visit. – Phoenix New Times
5001 E Washington St (east of N 48th St)
Phoenix • (602) 273-7378
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