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| - This is far and away my favorite steakhouse in Phoenix. I have eaten here dozens of times with my wife, my friends, my family and even a private function I scheduled here for my sales force at our National Sales Conference. This is my first stop with guests from out of town, and the restaurant has never done anything but exceed expectations. The prices are far less than many of the "elite" steakhouses in town, and the steaks are on par or better.
The service is impeccable. I always request Donna, a server who has been there for many years and is a true professonal. She knows the menu and knows her customers. The staff goes out of their way to make you feel at home.
One of the many things that I love about D&C's is the fact that they still give you a full meal with your steak. Salad, potato and usually onion strings are all standard with the price of the steak. You also receive a plate of chopped liver and home-made bagel chips at your table. How refreshing in a world where salads are now $9 extras and sides are all ala carte at "top" steakhouses.
My personal favorite is the bone-in ribeye, and when ordering beef at D&C's, you should always request the char-crust. The smoky, blackened crust is a unique touch, and when topped with a roquefort butter (you also need to request this), I really dont think it can be beat. I've had a few other entrees, but I will never order anything other than this steak again. The others were all good, but the ribeye is in a league of its own.
Some extra add-ons that you may want to try (although you really dont need them) are the Shrimp DeJonge (like a scampi but far better), baked onion soup, and creamy cole slaw. I am serious - order the creamy cole slaw, just to try it. It's fantastic. The creamed spinach is also very unique. It's not like traditional creamed spinach, more of a gratin with gooey strings of cheese. We get it every time - I think it's about $4.
Last, what more can you say about the memorabilia on the walls? If you love sports, this is your church. I still take the time to wander around and always find something new. Very rarely have I eaten here and not been in the presence of some sort of sports celebrity. Bud Selig, Mike D'Antoni and Willie Mays, just to name a few.
During spring training, it will be hectic and you need to expect that. This may be the most popular restaurant in Phoenix in the month of March. Make reservations far in advance and you will be glad you did.
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