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Take a bite out of Arizona history at this legendary steakhouse, which used to part of the Tovrea Land and Cattle Co., the country's largest feedlot. The atmosphere is old-school class, but the menu goes a little further than typical meat and potatoes. Along with steaks and seafood, The Stockyards features such exotica as wild boar and venison sausage, grilled elk, and calf fries.
Mother's Day is on Sunday, May 12, this year -- that's about two weeks away -- and this is one occasion where you can't put off reserving a table (or special take-home dinner) until the last minute. W... More »
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There are plenty of places to eat in downtown Tempe and an ever-increasing number in Phoenix. But the stretch between the two cities remains a bit of a no-man's-land. That's why we're glad to have The Stockyards. There's not an ounce of hipness in this old-school steak house, and that's just fine, because we're here to eat. The service is lovely, the booths are comfy, and the menu is straightforward, with a soup of the day and a selection of salads to suit any midday diner. Feeling hungry?... More »
It's hard to imagine that the area near this stretch of East Phoenix used to be the country's biggest cattle feedlot, but a visit to The Stockyards -- situated in what was once the Tovrea Land and Cattle Company's administrative offices -- can take you back in time to an era when ranching was still a big part of the local culture, and the city's movers and shakers did business over hefty steaks and stiff cocktails. Meat and potatoes is still the name of the game here, with exotica... More »
Come on down to the sign of E.A. Tovrea's "circle-walking-L" brand, and enter an era where the men were men, the women wore dresses, and the calves were scared. And no, they weren't afraid of any, er, animal husbandry. Rather, it was all those cowpokes walking around with buckets filled with the gonads of their brethren. See, "calf fries" are just a euphemism for the testicles of young calves, fried up and served with a spicy chipotle relish. Tastes like chicken? No, tastes like veal, which... More »
Okay, so sometimes we're completely old-fashioned. We yearn for the days when we could order a meat dinner at a steak house and get . . . a meat dinner. Just a nice, normal cut of beef, with potatoes, salad, and maybe some veggies. None of these frou-frou 400-degree plates seen at high-end chop houses now, no sizzling butter splattered about, no impossible-to-manage half-a-cow portion, and no $40 price tag that includes nothing on the side but a fork and knife. At the Stockyards, cooks... More »
The Stockyards, Arizona's Original Steakhouse, has been serving the best hand-cut aged steaks and prime rib for over 60 years.
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