With influx of people to Scottsdale for the Barrett-Jackson Collector Car Auction, Dominick’s Steakhouse will be staying open later to accommodate hungry guests. The auction starts on Sunday January 12th until the 20th at Westworld. The upscale steakhouse will take reservations until 10 p.m. on Wednesday and Thursday and 11 p.m. on Friday and Saturday.
“We are thrilled to be able to provide our luxury personal service and a great experience to people from all over the world here at Dominick’s Steakhouse,” said Jeff Mastro, Dominick’s Steakhouse co-founder and partner. “Our restaurant is located less than ten minutes away from WestWorld, where Barrett-Jackson is being held and as always, we’re excited to cater to as many Barrett-Jackson attendees as possible.”
On average 320,000 people from around the world and all 50 states attend the popular auction. The auctions attract casual car enthusiasts as well as celebrities including Jay Leno, Tim Allen and Floyd Mayweather Jr.
As one of the most popular events in Scottsdale it’s estimated to have an economic impact of $160 million.
Dominick’s Steakhouse is in The Scottsdale Quarter at 15169 N. Scottsdale Rd. Scottsdale 85254. Reservations can be made online or by calling (480)272-7271.
2019 starts relatively quick here in Scottsdale with many of our valley’s activities kicking off. Before the PGA and MLB take the stage car enthusiasts flock to Scottsdale for 2 weeks in January. Russo & Steele start the auction season off on January 12th at Salt River Fields then Barrett- Jackson returns to north Scottsdale.
Whether you’re on your way to the auction or just bid on your dream car you need to eat and there are plenty of local restaurants on the way.
Local eateries near Russo & Steele
Within a few miles there are plenty of Scottsdale restaurants to feed all appetites.
Babbo Italian Eatery– 8840 E. Talking Stick Way. Scottsdale, AZ 85250
Fired Pie at Mountain View 9619 N. Hayden Rd. #101
Scottsdale, AZ 85258 Ph. 480.948.0808
Pomo Pizzeria Scottsdale–8977 N. Scottsdale Rd.
Fired Pie at Fashion Square Mall. 7014 E. Camelback Rd,
Scottsdale, AZ 85251. Ph 480.874.4203
Hash Kitchen– 8777 N. Scottsdale Rd. Scottsdale 85253.
U.S. Egg- North Scottsdale- 7119 E. Shea Blvd. Scottsdale 85253
Headed to Barrett-Jackson
Some of the same restaurants have location further north and can accommodate those heading to Barrett-Jackson at Westworld.
Grimaldi’s at The Scottsdale Quarter.- 15147 N. Scottsdale Rd. Scottsdale. 85254
Twin Peaks– 8787 E. Frank Lloyd Wright Blvd. Scottsdale 85260
BLK Live– 7301 E. Butherus Dr. Scottsdale 85260
Fired Pie at Raintree- 14740 N. Northsight Blvd. Scottsdale 85260.
Fired Pie at Zocollo Plaza– 15425 N. Scottsdale Rd. 85254.
With a name like The Bourbon Cellar you know theirs a lot of the Kentucky whiskey on hand. Over 300 selections of bourbon, one of the largest collections in the Arizona dining scene, some may say the most at this new north Scottsdale steakhouse.
There’s more than bourbon from chef and owner Doug Smith. A farm-to-table high-end steakhouse with a menu that features seasonal ingredients that Smith sources himself.
Smith purchases season vegetables from local farmer’s markets and flies in fresh seafood from daily from around the country and Canada. He hand cuts his own beef, pork, elk, bison and venison purchased from his own butcher shop French’s Meats in Scottsdale.
“By eliminating the vendors, I can take quality control into my own hands to ensure every guests that dines with us is getting the absolute freshest meal around,” says Smith. “For me, cooking and serving food is not only a way to creatively express myself but also give diners a taste experience they’ve never had before with food that is familiar.”
On the menu at The Bourbon Cellar
The restaurant serves lunch and dinner with a large menu that includes hand ground 1/2 lb. burgers & sandwiches, salads, appetizers and signature dishes.
Appetizers include crab cakes, Wasabi Deviled Eggs and PEI mussels. All cuts of beef are USDA Prime including Bone-in Rib-eye, a 6, 10 or 14 oz. cuts of Filet Mignon and more.
Seafood options change daily such as Halibut, Salmon, Ahi Tuna, Swordfish and Sea Scallops.
Seasonal desserts are made daily and side dishes are included with burgers and sandwiches. Sides are a la carte with signature dishes at dinner.
With the vast selection of bourbon guest can sip bourbon cocktails and 45 day aged bourbons. The 45 day aged bourbons offer deep character profiles from their barrel maturing. If you’re not sure which bourbons to choose from you can order a flight of bourbon. Bourbon also makes a great pairing for any of the dishes on the menu.
A full bar is available for non-bourbon drinkers.
3rd Wednesday buffet
Smith, a veteran offers a full buffet every 3rd Wednesday of the month from 5 p.m. – 6:30 p.m. All of the $15 from these dinners are donated American Legion posts in Phoenix, Cave Creek and Anthem.
The Bourbon Cellar is at 23623 N. Scottsdale Rd. Scottsdale 85255 and opens daily at 11:00 a.am.
For more information and to view the menu see website.
On the success of lunch and dinner Parma Italian Roots now offers Sunday Brunch. The recently opened West Coast style Italian restaurant in Scottsdale serves traditional brunch favorites with a modern Italian twist from 9:30 a.m. – 2:30 p.m.
Chef Chris Gentile’s Italian influence and California Coastal style cooking uses sweet and savory ingredients that offer guests a unique brunch experience. Bold flavored dishes include Strawberry Marscapone Pancakes, Short Rib South of the Border Hash, Parma Benedict and Breakfast Calzone. All these delicious sounding breakfast options are $13.
For those that “Don’t Like Breakfast” choose the Gnocchi ($13), Pappardelle Bolognese ($15) or one of the other four lunch options.
You can’t do Sunday brunch without cocktails and Parma offers $12 bottomless Mimosa’s and more.
Scottsdale’s live entertainment venue and restaurant BLK Live has introduced a new Social Hour menu in time for the holidays. Friends and co-workers looking to celebrate can enjoy upscale comfort food, cocktails, beer and wine at special pricing.
The best part is the upscale happy hour is available twice a day Thursday – Sunday from 4 – 6 p.m. and 10 p.m. – close. Guests can enjoy Kobe meatballs, bourbon-glazed seared pork belly and crunchy coconut shrimp with mango chutney. Creative signature cocktails are offered at a reduced price along with $4 domestic drafts, well drinks and house wines are poured with $5 imported and craft beers.
BLK Live is at 7301 E. Butherus Dr. Scottsdale 85260. For more information visit their website.
There’s a lot of BBQ joints in and around Phoenix with more on the way. It’s one of my favorite foods so it’s always good to see what’s what and who’s who in the BBQ world. More times than not the people are just as good as the food they serve, this is one pit masters journey into the world of BBQ and smoked meats.
I visited Naked BBQ to taste the meats and get the lowdown from Oren Hartman at his Scottsdale location. His affordable smoked meats and friendly service & atmosphere have Oren thinking about expanding his “Eat Naked” philosophy. Not one for the competition circuit he prefers to spend his time at the restaurants or any number of catering events he does with his staff and customers.
He has many friends in the BBQ community in Arizona and from his travels and many come through for a taste.
Growing up in New York there wasn’t much BBQ but college in Madison WI. and living in Chicago helped open his eyes to smoked meats.
Corporate America had Oren travel the country most weeks and not a fan of steakhouse dinners he would visit BBQ pits in the south and mid-west. When a buyout of the company allowed Oren to retire early he knew BBQ was his next career.
After much research and development Oren opened Naked BBQ 4 years ago at Bell Rd. & 23rd Ave. in north Phoenix and a Scottsdale location last year.
Naked BBQ is named as one of the 100 restaurants by Arizona Republic food editor Dominic Armato in his recent article “The Ultimate Guide to Phoenix Restaurants”.
The meats at Naked BBQ
The aromas of the oak and pecan wood capture you right when you walk in the door as you make your way up to the counter and menu board. No surprises here brisket, pulled pork, ribs, sausage, smoked chicken and few sides are all you need. Smoked in a meat carousel for up to 16 hours meats are usually pulled sooner if they tasted the way they should.
Naked is the way your meats arrive with 4 sauces available if you choose to. My first tray arrives with strips of brisket that are moist and have a thin layer of fat and are well smoked. My St. Louis style pork ribs tender and cling to the bone just my bite to help fall off. A side of warm mixed beans have chunks of meat scraps and a tinge of heat. Not a big fan of potato salad only a bite or two and I’ll save the calories for the meats.
Tray two brought 2 kinds of smoked sausage, pulled pork, mac n cheese and creamy & Carolina style cole slaws. The pile of pulled pork was juicy and flavorful.
Sausage is low on my BBQ priority list so it was good to taste the sausage situation. A lingering spiced sausage and a herbed savory link set the bar for me as I’ll have to start to save room for the links. All three sides were emptied as who can’t resist mac & cheese and I’m always craving a good home cole slaw(s).
Friday and Saturday night specials Oren smokes up Prime Rib then Brontosaurus (beef) ribs respectively.
Sauce it up
If you prefer to dress you meats with sauce there are 4 styles to choose from. Sweet, spicy, a North Carolina vinegar and a rarely seen South Carolina mustard sauce will give you a look at regionally diverse sauces.
If you want more heat ask for the hot pepper paste to stir into your sauces. If you dare taste the paste naked with the meat. A few local beers are on tap to help tamper down the heat.
Scouting for other locations to open Naked BBQ, collaborations with other pitmasters & friends and playing around with a retail line of sauces and rubs Oren’s second career tastes better than his first.
Paul Keeler, President & Chief Operating Officer of Keeler Hospitality Group announced that Liberty Station will take the space of Market Street Kitchen. Both restaurants are owned by Keeler Hospitality Group and this will be the 2nd location of the popular smokehouse and tavern. The original Liberty Station is in north Scottsdale in Terravita Marketplace just south of Carefree. The new location is at Market Street at DC Ranch and will open on October 1st.
.“We are delighted to bring this level of traditional BBQ favorites combined with American comfort style dishes to DC Ranch diners,” says Keeler.
The new location will keep popular dishes from Market Street Kitchen and the beverage program. Liberty Station will offer smoked meats and regional dishes from Keller’s travels in the hospitality industry. Guest will enjoy Pan Seared Crab Cakes, Shrimp Po’ Boy, house made meatloaf and more.
The specialty of Liberty Station is smoked meats from the 500 custom-made Camelback Smoker. BBQ fans will enjoy Texas style brisket, St. Louis spare ribs and Carolina pork shoulder. Customers can order traditional side dishes of Boston baked beans, cole slaw and green chile mac n cheese to accompany entree’s.
Guest won’t notice much difference inside as the interior will stay the same.
Guests can celebrate the transition the new location will offer Buy 1 Get 1 Free lunch entree’s from October 1st-7th. During opening week guests can also get penny draft beers or house wine with a purchase of a BBQ entrée.
October 11th brings a Hawaiian BBQ and Tiki night starting at 5 p.m. Members of the Scottsdale Chamber of Commerce will be on hand for a ribbon cutting ceremony on October 15th at 11:30 a.m.