Sneak peek at Modern Steak, opening Monday
10.03.10
Chef Andrew Ashmore heads the cookhouse, and he sports an portentous beef heritage, having worked at Bourbon Steak in Detroit and two Las Vegas steakhouses.
The lunch menu is at hand with Cobb salads and truffled tater tots. Dinner is more extravagant, with steaks ranging in fee from the $78 American wagyu filet to a 12-oz. New York ransack ($30).
Some things to consideration trying: the mouth-watering Arugula and Discontented Apple salad ($12). Another highlight: the Big Eye Tuna with edamame dumplings ($31). And the dry old bone-in rib eye ($46), which was paradisaical.
Among the starts are crab Rangoon ($13), beef carpaccio ($13) and poached nuts wasteland salmon ($16). Fox is enthused over the "frightening" foot-fancy Kobe hot dog ($18). It's served on a homemade brioche bun with sides of chopped onion, tomato, Dijon mustard, gusto and cheese back talk -- expert, says Fox, for three or four people to split.
Steaks are plainly prepared, tempered with salt at 1,200 degrees and touched up with a bit of herb butter. They're divided into two menu sections: Midwest Prime and All-Regular. The first group includes an eight-ounce filet ($34), a 26-oz., porterhouse ($58) and Fox's favorite, the 20-oz., dry-superannuated bone-in rib eye.
Seafood is no afterthought. The restaurant was growing to be called New-fashioned Steak/Fish, until Fox unfaltering that mouthful was too clunky. Look for loup de mer ($29), ahi tuna ($31) and day-small craft scallops ($29).
The fruitful-for-two potato sides sturdy tempting: winning potato puree with burnt marshmallow ($7); Parmesan truffle fries ($7); and a in holy matrimony of build-your-own baked potatoes that you can top with cheese, broccoli, straightforward rib bits, bacon and distasteful-cream butter ($10).
Source: Arizona Republic