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| - I've never written about him before, I have a gay father. Well, technically he's not my real father but a man who I met some years ago. Coming out for me was pretty tough, married, house in the suburbs and a wife who I loved deeply. After coming out to her, my family and friends, my therapist suggested I quickly join an online support group for married gay men, and that's where I met Larry Johnson. A kind older man, Larry immediately took me under his wing; living in San Francisco it was easy for him to show me more about our mutual passion, food.
Over the years we've exchanged thousands of emails and I've visited him in SF as often as I could, Larry taught me a great deal about fine dining. Including how to have food adventures and about getting the most out of life's pleasures. While my mom will always be my first food hero, Larry will always be my gay dad and has helped to make me who I am today.
So when he comes into town for a visit I'm always a little stressed out about where to take him for dinner. This visit was easy, I decided to choose something basic and straight forward like steak. Opened 60 years ago, Durant's is not only a Phoenix institution but is also a great steakhouse. While the trend of new steakhouses in the Valley has finally started to taper off, Durant's classic approach is commendable and endearing. I'm talking about fantastically tender steak, understandable sides and professional service.
Steakhouses in general are probably some of the most expensive restaurants in town. So I was ready to spend a mint on dinner but did notice one thing at Durant's, the steaks aren't ala carte. This means when you order a steak you're not only getting soup or salad but you're also getting your choice of accompaniment, what a value.
Entering Durant's from the rear will take you right through the kitchen, dont worry about this, its all part of the charm. You'll see that the kitchen is spotless and most of the cooks turn around and give you a warm smile and a happy hello. Once you get into the dining room its all old school. Black leather booths, crushed red velour wallpaper and dim lighting all set the mood for a relaxed and subdued dinner experience.
Ordering the 16 oz Ribeye Steak ($39.50) was an easy choice for most steak lovers. The ribeye for has the perfect amount of marbling to meat ratio, this means that the meat will be really flavorful without being too fatty. I have to tell you, the ribeye at Durant's was one of the best steaks I've had in years. This thick juicy steak was everything that a steak should be, slightly salty with a distinct smoky char and perfectly tender. I also upgraded my side to the Stuffed Baked Potato ($4.95), think twice baked potato.
Larry's 8oz New York Strip ($29.50) and loaded baked potato were delivered. Not only was the steak perfectly seasoned, it was expertly cooked at medium-rare as requested.
A silence fell over the table as we enjoyed our meals together. Durant's not only impressed me and me made look good, but they made me proud of our restaurant heritage here in Phoenix. Durant's, thank you.
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