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| - Although we have been going to Durant's for years, we chose Durant's as one of our AZ Restaurant week pick. It is of course one of our favorite places. Durant's has a veritable plethora of cliental. During restaurant week you may sit next to someone who frequents Durant's or someone who is experiencing it for the first time, as we did. It can be difficult not to give direction but the staff is very good at pointing you the way. We are fortunate to have made acquaintance with a few of the wait staff. One or two I have known prior to there tenure at Durant's. It is coveted and difficult to get a job at Durant's, you must wait for someone to leave and that rarely happens. One person I really miss is John, the bartender, who served for over 40yrs. He was an icon at Durant's. When I was younger and had a lot less money I often sat at the bar with friends and chatted with him over a martini. He taught me some tricks and life lessons in his quiet way. I had my fist and possibly last taste ever of the most amazing liquid desert, Louis XIII de Remy Martin, cognac. When you have waiters who are dedicated, dressed, able to interact one on one with each type of client, they bring you the best food & drinks, how can you go wrong? If you want the feel of a good old classy chop house, that has the character, this is the place. There are some other Steakhouses that offer great stakes, however, Durant's will remain my favorite for more personal reasons. I prefer the Rib-eye or Delmonico depending on my mood. Hit Durant's at lunch and have one of their burgers. If you like chicken livers give those a try here, my friends dad, who is Greek, even got the chef to wrap them in bacon for us one time. Talk about heart attack but boy were they good. The Oysters Rockefeller are great. If you get to visit when Stone Crabs are in at Durant's, take advantage of the Stone crabs they offer. Or get the Crabs and Steak. They offer and extensive fine wine list. My recommendation for red wine drinkers like myself, check out the wine list on their website prior to dining. When you arrive at to dinner, have them open the wine and let it breath at your table. This way it will come to temperature out of the cellar and open up for a much more enjoyable taste with your meal. I always order the salad with Roquefort, Durant's house dressing. However, on this last visit Christopher ordered the shrimp bisque and it was amazingly rich and tasty. Once yearly in late spring they offer a few bottles from their end of bin list. Great bottles at half the price. I am pretty sure that is in the month of May.
I can go on about the food and the dining experience but just go there and have your own experience, taste it. From the time you enter through the rear kitchen door and are greeted with smiles & welcomes from the wait & kitchen staff you will get to the Maitre D' with a smile already on your face as your eyes adjust to the surroundings of dark wood and red toile wallpaper. Hey, get there early and hit the bar for your favorite cocktail. With the new no smoking laws in AZ you won't get the cigar or cigarette smoke that reminds me of the old days sitting at the bar with friends, talking to John.
Good Friends, Great Steaks ,& the Best Booze, are the necessities of life.
-Jack Durant, Founder.
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