Phoenix New Times • May 8, 2013Generous hunks of smoky-sweet, charred beef tenderloin, mizuna, kale, faintly sweet beet chips and spiced pecans, tossed in blue cheese dressing make the Fernet Steak Salad a must-try!
Marc • December 4, 2019Eater: Steakhouse import from Chi; Angus beef sizzles over wood-fired grills; best cuts on Butcher’s Reserve menu; sidekicks include roasted bone marrow & blu cheese; house-made pasta is standout.
Guy P. • January 12, 2012Try the salad with steak beans and roasted peppers
Edward F. • November 9, 2021Nice ambiance, good presentation of food, and tasty food and drinks. Try tostones and gaucho steak
Patricia S. • March 30, 2012Great service. Great coffee and huevos rancheros are a requirement. The steak and eggs also excellent.
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