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The 32-ounce porterhouse steak from Bourbon Steak is butter-poached and dry-aged. (Photo: John Samora/The Republic)

The 32-ounce porterhouse steak from Bourbon Steak is butter-poached and dry-aged. (Photo: John Samora/The Republic)

Bourbon Steak’s artfully presented duck confit is adorned with German potato salad and smoked maitake mushrooms. (Photo: John Samora/The Republic)

Bourbon Steak’s artfully presented duck confit is adorned with German potato salad and smoked maitake mushrooms. (Photo: John Samora/The Republic)

Steakhouse Scottsdale | Bourbon Steak | Best Restaurant Scottsdale

Steakhouse Scottsdale | Bourbon Steak | Best Restaurant Scottsdale

Bourbon Steak's attention to presentation detail is evident in the chilled foie gras. (Photo: John Samora/The Republic)

Bourbon Steak's attention to presentation detail is evident in the chilled foie gras. (Photo: John Samora/The Republic)

Bourbon Steak's Millionaire's Row Kentucky Derby Lawn Party

Bourbon Steak's Millionaire's Row Kentucky Derby Lawn Party

The duck confit is served with German potato salad and smoked maitake mushrooms. The duck confit with German potato salad and smoked maitake mushrooms from Bourbon Steak at the Scottsdale Fairmont Princess, as seen in Scottsdale on February 5, 2014. Credit: John Samora/The Arizona Republic. (Photo: John Samora John Samora/The Republic)

The duck confit is served with German potato salad and smoked maitake mushrooms. The duck confit with German potato salad and smoked maitake mushrooms from Bourbon Steak at the Scottsdale Fairmont Princess, as seen in Scottsdale on February 5, 2014. Credit: John Samora/The Arizona Republic. (Photo: John Samora John Samora/The Republic)

The spicy wagyu beef-fried rice is garnished with a poached egg at Bourbon Steak.

The spicy wagyu beef-fried rice is garnished with a poached egg at Bourbon Steak.

The mesquite grilled octopus is accented with house-made guanciale, and cannellini bean ragu. (Photo: John Samora/ The Republic)

The mesquite grilled octopus is accented with house-made guanciale, and cannellini bean ragu. (Photo: John Samora/ The Republic)

Maine lobster pot pie stars a 2-pound crustacean, a truffle- brandy cream sauce and spring vegetables. (Photo: John Samora/The Republic)

Maine lobster pot pie stars a 2-pound crustacean, a truffle- brandy cream sauce and spring vegetables. (Photo: John Samora/The Republic)

Quail egg yolk sits atop the tuna tartare. (Photo: John Samora/The Republic.)

Quail egg yolk sits atop the tuna tartare. (Photo: John Samora/The Republic.)

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