Cuisine:

• Homestyle
• Steak House
• American
• Sea food

Red's Steak House Description:
Here's a worthy contender in the Valley's sea of steakhouses, and an even more welcome option in the fine-dining-challenged west side. Appropriately, the meat here is Prime-grade, the cuts are generous, and the cost, unsurprisingly, is sky-high---plan on almost $50 for an à la carte 12-ounce bone-in filet. There's value, though: chef de cuisine John Garcia has a deft hand with a butcher knife and grill, and the décor adds to the grace of old-time Arizona. Seafood and sides are topnotch, too, like Chilean sea bass and creamed corn topped with a thin Gruyère-and-Parmesan crust.


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