AZ Barbeque.com
BBQ Related Topics => BBQ Restaurants => Topic started by: Mark on August 23, 2009, 06:08:52 pm
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Not zactly BBQ, but it is meat n' flames. :P
http://www.azcentral.com/members/Hotlist/ThingsToDoStaff/226
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A few on there that I have not heard of. Might have to try them out...
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Looks like I will have to take the wife out to dinner sometime, hmm decisions, decisions.
Rob
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Durant's has aging down! It's like going to a steakhouse when I was a kid in the west, not well lit, big red leather booths, go be a big shot!
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Durants is good, eaten there a few times...
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I am going to have to try the Bourbon Steak house. The have wagyu beef. Almost 70$ for a ribeye at lunch..... A little pricy, ok a lot pricy. But for wagyu beef, what would you expect?? I would be will to shell out that kinda cash at least once in my life. Now, for what occasion I am going to have to celbrate there.........
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The big deal about wagyu beef is its tenderness because of amazing marbling. It's good, but you don't notice the taste difference like you do with dry-aged versus wet-aged. But dry-aged beef isn't everyone's cup of tea. It takes on a nutty, slightly gamey taste. Places like Morton's wet-age their steaks in cryovac. It becomes more tender without the shrinkage and mycrobial effect. I know Donovan's and Bourbon wet-age some of their beef.
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That is a good list of Steakhouses but missing a good. I guess it's not really a steakhouse per say but Bistro 24 at the Ritz Carlton (24th St. & Camelback) has one of the best ribeyes I have ever had in my life. It is unbelievable!! :P