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  • Durant's is old school cool. I really dig the vibe inside. Very dark and red-velvety and retro chic. The service was top notch. Our server was on his game. Our wish was his command. He even offered to run across the street to the convenience store and grab us a Twinkie for dessert if we so desired. He was joking, but I bet if we really did ask it would have been so. Superb wine list. Massive and filled with great offerings. The sommelier was very new, but he was knowledgeable enough to confirm my hunch about '06 Cabernet Sauvignons from Napa Valley (they're good). Get the shrimp cocktail. Do it. The shrimp are gargantuan, and they're served with an atomic-level cocktail sauce that will singe your nose-hairs and make you slap your knee or pound your fist on the table. That's a good thing. Life is too short for wimpy cocktail sauce. The table bread was unlike anything I've had before. It was cut up into chunks and drenched in melted butter and leeks and other seasonings. Very tasty. Comes with the salad course. Oh yeah, order your salad with the Garlic French dressing. Don't ask questions; just take my word for it. There were less appealing details about our meal too. The sides (of mashed potatoes and fries) came out lukewarm at best. That's a shame; and should never happen in a fine dining situation. Also, the the steaks are cooked completely on a grill -- not a completely bad concept, except that when cooked even to only a medium rare, there ends up being a huge ring of well done meat surrounding the juicy red interior. What a way to ruin a delicious Filet Mignon. Other steakhouses will sear the outside of the steaks briefly and then finish them in a supremely hot oven for more even cooking. I doubt if Durant's wants to change the way they're doing things; but it's also why I won't return there for a steak. I would like to return though. I found my dining experience at Durant's very enjoyable. I'll go elsewhere for a delicious Filet Mignon, but I'll be back to Durant's for the wine, and shrimp cocktails, and maybe I'll try those scallops I've heard good things about. Also, it's a Phoenix landmark, and just very cool Rat-Pack-ish place to hang.
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