The Hayes Family took me out to dinner to celebrate my 78th birthday.
We tried this steakhouse for the first time.
Bacon jam, herb pesto, green apple chimichurri , black garlic puree, grilled
house-made bread. I have eaten this once
before tonight. This was excellent…two
huge bones. We ate it with grilled
house-made bread which was also very tasty.
I could have just made that my dinner.
Wood Fired Bone Marrow
Tempura batter, tossed in lemon pepper, served with spicy Pomo sauce…these were
very good but when you had just eaten the calamari at High Tide last weekend…these
were a very distant second to them. They
are my absolute favorite. I didn’t
really care for the sauce. (Pomo is a
Nigerian food made from processed cow skin.
It is widely consumed across Nigeria and is commonly used in soups,
stews, and street food dishes. (Pomo is knows
for its chewy texture and ability to absorb the flavor of spices and sauces
during cooking.) I thought I
could taste tomato as the base. I am not
a big tomato base person. I am pretty
sure that it was made in a food processor.
I should have asked them when I was there.
Cornmeal-fried lobster corn dogs with truffle honey mustard, but they were not
on the menu. Drat!
Entrees:
Grilled flat iron steak, butter garlic shallots, au poivre sauce. paired with
frits – Jonah and I shared this…and it was one of the best tasting steaks that
I have eaten in a long time. It didn’t
say how long it had been aged. It just
melted in my mouth. The taste of the Au
Poivre was such a compliment to the great tasting steak. The fries were also outstanding. I was a happy girl.
10 oz Filet wrapped in bacon, smoked blue cheese, fig jam, balsamic glaze
paired with whipped potatoes and asparagus - shared by Joshua and
Jody. It also looked tender and
perfectly handled by the kitchen.
Jonah and I were debating about whether it was going to be the Steak & Frits Au Poivre or the
Fire Roasted Ribeye
20 oz Ribeye served with 1000-layer potato, horseradish cream, and bone marrow
sauce.
I told Jonah that he would have to eat 15 ounces of that steak because there was no way I could eat 10 ounces.
Au poivre sauce is a rich, creamy, and intensely
savory French pan sauce. It is defined by a bold, aromatic heat from crushed
peppercorns, a sweet warmth from Cognac or brandy, and a luscious, savory depth
from reduced beef stock and cream.
Pepper Mill
7660 S. McClintock Dr.
Suite 104
Tempe, AZ
85284
(480) 590-6755
Hours:
Tuesday – Thursday 3:00 PM – 9:00 PM
Friday – 3:00 PM – 10:00 PM
Saturday 5:00 PM – 10:00 PM
Sunday 3:00 PM – 8:00 PM
Monday - Closed
