Elliott's Steakhouse — Restaurant in Chandler

A pretty good experience here! Let's detail start to finish:

We arrived at 3:50 PM for our Friday 4 PM reservation. The hostess informed us that seating would begin in 10 minutes or so, to enjoy a cocktail at the bar, and they would come get us when ready. She also specified that if we had drinks they would be moved to our dining bill. Turns out neither of these were true.

We seated ourselves at the bar and was greeted by Bailey, who seemed entirely uninterested in being there. We were never acknowledged by Bailey again, but that's fine, because Megan took over and was delightful. My Paper Plane was excellent (and accented with an adorable tiny paper plane!), my wife's Cosmopolitan was likewise good per her statement. A small steak slider came out for each of us, compliments of the house, and was an excellent hint of what was to come.

After resolving the inconsistency of the reservation time/seating/drinks tab issue, we were seated upstairs with a view over the entire restaurant, which we thoroughly enjoyed. Ula promptly arrived and informed us she would be taking care of us, at which point we communicated a 5:30 deadline for a painting class we were attending next door.

Due to the unnecessary delay with the seating/drinks tab situation, this gave Ula only 70 minutes with us, but she took it to heart and got us rotated through an excellent meal with time to make it to our painting class.

Let's detail that meal:

-Bread service for the table: excellent rolls with dijon butter, smoked butter, and rosemary garlic butter. All three were excellent, but the dijon butter surprised us the most. I'm still thinking about it a week later.

-Prosciutto-wrapped lobster medallions: Surprisingly awful! Lobster refrigerator cold (although I guess it doesnt say if it's warm or cold on the menu), tasteless and tough. Prosciutto did nothing for the experience. Miso sabayon added flavor, but given the other components of the dish, that shouldn't have been the flavor point. I wouldn't recommend this starter, especially at the price levied.

-Filet "Au Foivre": My wife's dish, she said that the filet was cooked absolutely perfectly, and the seared foie gras on top was an excellent addition to the already-decadent filet.

-Dry-aged New York Strip: My dish, and my new favorite steak in Phoenix. Cooked perfectly, with the dry crust left intact. We both added a lobster tail to each of our meals, which was cooked perfectly on both, so I guess they can do ad hoc lobster better. Bone marrow butter was a worthy addition with my steak.

-Lobster mac & cheese: And we're unfortunately back to tasteless lobster. Not sure how they managed that twice in a meal when they had excellent lobster with our steaks. Mac.& cheese itself was fine, but not particularly memorable.

-Haricot verts: These were surprisingly interesting! A bit spicy, cooked perfectly. You wouldn't think green beans could be this good, but here they are.

Again, Ula went above and beyond to turn all of this for us in time to meet our painting class start time, and we thoroughly appreciate her efforts and efficiency in this request.

Unfortunately we didn't have time for a dessert, but we'll definitely be back in the future and try a dessert at that time, just keeping in mind to arrive after our reservation...

I'd like to preface this review with the fact that my husband and I frequent fine dining establishments in the greater Phoenix area. So we are very familiar with cost to quality comparisons of restaurants in this category for our location. Our overall experience here was ok. Not particularity, good or bad. I'll explain.

The price points of the items that we ordered would put elliots in line with the same price point as steak 44 and to some degree flemmings as well. Although the tawmahauk steak at flemings is not dry aged and 68 dollars cheaper. It was cooked incorrectly (we are very familiar with medium rare steaks, as this is industry standard temp and how steaks are prepared, unless otherwise stated by the customer) and just lacked flavor. We enjoyed the appatiser we had, the scallop accompanyment we ordered, and one of the sides, but we found the rest of the food to lack flavor for the price point as well. Additionally, the management staff was very aggressive in their attempts to fix the issue to the point of being very disruptive of our anniversary celebration. I understand them wanting to make things right, which is nice. But asking for opinions several times since the original complaint that the steak was underdone, which was never really aknowlaged, is excessive. I'm chaulking this up to the restaurant being new and they really want to make a good impression. I would suggest asking guest if they are comfortable with filling out a feedback card at the end of their meal and asking what you can do to fix the issue for them then allowing your wait staff to do the follow up. The manager did cover a round of our drinks and a desert. Which was nice. Although it is less than their competition would do to fix any issues with food that we've observed from our many visits (because reaturants in any category do have off nights, no one is perfect). But this is a new restaurant, so I kind of get this was probably a financial decision, which was ok with us. We do not go to restaurants expecting to eat for free. We do, however, expect the price point and quality to match.

All in all the resturant is beautiful, the wait staff is attentive, the cocktails are good, but the food lacked flavor for the price point they are selling it at and the management is aggressive in their pursuit to make it "right". To the point of making this the focal point of someone's evening rather than a bump in the road that is quickly and quietly handled. This restaurant has a lot of potential, and I hope these comments can be taken constructively to improve rather than defensively, as I've seen in some other reviews. Perhaps we will watch the reviews after they have had some time to implement changes and try them again. For now, we believe the restaurant has some development they need to do if they intend to keep offering food at the price points they currently are. Though I will suggest them for happy hour. Their cocktails and wines are very good, and the menu...

I consider myself a foodie as having regularly eaten at fine dining establishments across the country to include all the many well known restaurants in Arizona such as Steak 44, Maple & Ash, Bourbon and Bones, Cafe Monarch, Dominick’s, etc.

I gave Elliott’s some time to become established before I visited last night with great anticipation. Overall, I would review Elliott’s Steakhouse as an average to slightly above average fine dining establishment.

The building itself is gorgeous, to include the bar area, dining floor, and upstairs. I like how the lighting is adequate with not too dark or too bright. They had a piano player the evening I went which was nice, however, I thought the music should have been of a slower style tempo to match the environment, but it’s not that important.

We arrived for our 7:45pm reservation at 7:40 and were sat at 7:55. Host staff was professional and polite. Our server was very friendly and balanced appropriately the space and contact time she provided.

After we ordered a bottle of wine, bread was brought to the table with three types of butters, which was excellent and I really enjoyed. We then started with the steak tartar and the duck confit. I felt as if the steak tartar was rather bland and portion size very small. Typically, there is more tartar and not enough croquettes/bread provided. This was the opposite, more than enough bread for the sizing of the tartar. The presentation was nice, however. I had similar feelings on the duck confit. The confit itself was good, however, the portion was very small as the rest of the dish overwhelmed it with the biscuit and the sauce. I would have preferred to see a larger size of duck confit with it being the focus. The pricing for both appetizers was high, I felt, in comparison to the actual sizing of the tartar and confit.

For the main entree we had the 16oz Ribeye and the Chilean Sea Bass. The sea bass entree was very good as I tried a bit of it. I was disappointed with the Ribeye I had ordered medium-rare. It was basically between blue rare and rare resulting in me asking to have it cooked longer. I don’t mind rare steak either if the quality is excellent and seasoned well, but the cut itself was very chewy and didn’t have a whole lot of flavor to it. I did enjoy the potatoes au gratin and the haricot verts for the sides.

None of the desserts seemed particularly appealing to me, so we settled on the crème brûlée which was good. Finishing everything with a coffee was great and which I enjoyed.

Overall, Elliott’s is an average high end dining establishment. I just don’t think the food matches the price point at this time. The atmosphere and service, however,...