Steak 44 - Phoenix
Try to get one of the highly coveted tables adjacent to Steak 44's glass-enclosed kitchen. You'll be happy if you manage to snag one because you'll get to watch all the action up close without smelling like grilled steaks when you leave. That's not necessarily a bad thing, of course, but most diners appreciate the separation.
Read MoreSteak 44--with additional locations in Chicago, Houston and Scottsdale--is from the family behind Mastro's. It was opened in 2014 by brothers Jeffrey and Michael Mastro with their father Dennis as well as Scott Troilo.
The steak-centric restaurant is luxurious, over-the-top and energetic without being pretentious. Its aim is to take the modern steakhouse to the next level.
The steak and chops program, of course, is top notch. There are a variety of USDA prime cuts, plus lamb, veal, pork and chicken. What sets Steak 44 apart from other steakhouses is that it serves the highest grade domestic Waygu steaks in Phoenix. And guests wanting a unique experience may top off their steaks with one of the chef’s signature toppings such as foie gras, chef-style burrata or black truffle sautéed Maine lobster.
Speaking of lobster, seafood lovers are well taken care of at Steak 44. There's braised salmon. There are also sea scallops in lemon butter and chardonnay. And twin lobster tails arrive broiled with paprika and drawn butter.
Side dishes at Steak 44 are whimsical, fun and enough to share with four people. Highlights range from creamy mac and cheese to vanilla tempura asparagus fries topped with sea salt, cracked black pepper and tomato hollandaise.
