The Stockyards Steakhouse

"In its early days, The Stockyards was a watering hole for cattlemen, cowboys, politicians, and bankers. (Rumor has it that John Wayne was a regular—you can reserve what people say was his favorite table, booth 26, for yourself.) Today, over 75 years later, the spirit of the Old West is still very much alive here, though the restaurant has been restored with oversized leather booths and twinkly crystal chandeliers. The facade may have changed, but the old-timey charm and menu has stayed pretty much the same. This spot goes heavy on hand-cut aged steaks, wild game, and baking soda biscuits." - Lauren Topor

"For a taste of Arizona’s cattle and cowboy history, bring a group to this sprawling steakhouse, where specialties include calf fries, elk medallions, prime rib, and chateaubriand for two. The main dining rooms can readily handle small groups, and there are three private dining rooms for large parties. The Rose Room (which seats 50) is the most popular, thanks to its hand-painted murals of turn-of-the-century street scenes of American cities, but the elegant Gold Coast Room (which seats 60 and sports a Remington bronze) and the Cattleman’s Room (which seats 70 and features rustic cattle-brand chandeliers) are compelling, too." - Nikki Buchanan

"It’s hard to deny a classic and The Stockyards is an Arizona original, literally. Opened in 1947 and known as the first steakhouse in the state, the restaurant has a place on the Phoenix Historical Register for its importance to the local cattle industry and architectural design. Just as important are the list of Stockyards Steaks, still cooked to perfection, and the complimentary basket of biscuits and cornbread muffins that are almost as legendary as the beef." - Asonta Benetti, jamiekillin

"In its early days, The Stockyards was a watering hole for cattlemen, cowboys, politicians, and bankers. (Rumor has it that John Wayne was a regular—you can reserve what people say was his favorite table, booth 26, for yourself.) Today, over 75 years later, the spirit of the Old West is still very much alive here, though the restaurant has been restored with oversized leather booths and twinkly crystal chandeliers. The facade may have changed, but the old-timey charm and menu has stayed pretty much the same. This spot goes heavy on hand-cut aged steaks, wild game, and baking soda biscuits. " - lauren topor

"In its first incarnation back in 1947, The Stockyards was little more than a coffee shop for the cowboys and cattlemen who either worked at or visited cattle baron Edward A. Tovrea’s 200-acre feedlot next door. Seventy-five years, one major rebuild, and two remodels later, Phoenix’s first steakhouse is still its most beloved — relaxed and rich in history without a whiff of modern steakhouse pretension. Frequented by downtown business folks and families alike, it’s the go-to for old-school dishes like shrimp cocktail, buttermilk onion rings, bison meatloaf, prime rib, Chateaubriand, and, of course, juicy, aged steak in a variety of cuts and sizes. Try the legendary calf fries if you’ve got the cojones for it." - Nikki Buchanan