Durant's — Restaurant in Phoenix

We had a party of five. Our friend, Mike treated us all because one couple was in from New York, and my husband helped Mike with a big electrical project he had going. Our reservation was 4:15 so just at opening and the place was vacant when we arrived. It did continue to fill however and when we left around 6:00-6:15 the bar and restaurant were both full. The hostess greeted Mike by name and was super cordial both coming and leaving. Our waiter was great. He has been working at Durants 11 years. The young lady assisting him was also very efficient and sweet, putting up with hubby’s dry humor. I’m sorry, there are no photos here. I don’t photograph my food usually. Just saying that everything from the veggie tray to the main course was plated beautifully.

Husband and Mike loved the bread. It comes hot with a really fabulous butter, leek, garlic, parsley “sauce”. They gave hubby a whole one with extra sauce to take home.

Everyone had steaks except me. I opted for the ginger, mango glazed salmon. I just can’t say enough about how awesome it tasted. (I’m working on duplicating the recipe. Lol) Cooked perfectly as well. I heard no complaints about the steaks. I rated 4 of 5 stars due to my husbands prime rib. Cooked nicely and he got the doneness he requested. But, there was very little or no seasoning and the meat was a little tough and tasteless.

Three people had Caesar salads which they said were good. My husband had a wedge salad which he loved. I had the spinach salad which was the best by far I’ve ever had. Young crisp spinach with goat cheese, walnuts, cranberries topped with a very mild raspberry vinaigrette. I’d go back just for this salad guys! I think everyone had baked potatoes. Again, I opted for garlic smashed. They were hot and garlicky. Good, but nothing to brag about. Could have been creamier. Just my opinion.

After dinner we (3 of us) went to the bar. The bartender was gracious and had good humor. Knowing I was the dd he kept my glass full of ice water. My husband had a Manhattan which I really don’t like. Not a whiskey drinker. BUT, this was the best Manhattan I’ve ever tasted. I might drink them if they were all this good.

All in all Durants is a great steak house with a 1950’s atmosphere. Nice for a special occasion like we had or for any time if you can afford it. It’s pricey guys but you pay for great service...

Nestled in the heart of Phoenix, Durant’s isn’t just a restaurant; it’s a time machine with a culinary flair. For over 70 years, this old-school chophouse has been the secret handshake of the meat-loving elite. Here’s a pro tip: Want a table? Better brush up on your rotary phone skills, because online reservations are as mythical as a well-done steak in this joint.

Stepping into Durant’s is like crashing a Rat Pack party. You enter through the back, sashaying past the clatter and sizzle of the kitchen, only to be ushered into a world wrapped in red leather booths and whispers of mobster legends. The vibe is so authentic; you half expect Frank Sinatra to croon from a corner.

The ambiance? Think of it as ‘intimate mobster chic’. The lighting is just right – not too bright to blow your cover, but not so dim that you can’t appreciate the tasteful holiday decor. And the sound? No music, just the symphony of clinking glasses and contented sighs. It’s the kind of silence that would make any 1950s gangster nod in approval.

Water and bread were on our table faster than a wise guy’s alibi. The warm bread, dressed to impress, came with a posse of fresh veggies and ranch dressing. Our waiter, Clyde from Albania, was the epitome of old-world charm – courteous, attentive, and probably hiding a fascinating backstory.

Now, the main event: The prime rib. This 12oz slice of heaven, recommended more times online than cat videos, lived up to its hype. Served with a traditional horseradish and au jus duo, it was a culinary masterpiece, only slightly marred by a steak knife that seemed to have lost its edge – perhaps in a legendary duel.

The Sautéed Salmon with Mango Ginger Glaze? A dish so good, it could start its own fan club. The calamari was a crispy, golden dream, complete with an ensemble of rings and tentacles, while the Caesar salad played it cool – classic, but not trying to steal the show.

The baked potato? It was the reliable sidekick – salt-dusted, buttered, and ready for action.

In conclusion, Durant’s is more than a restaurant; it’s a slice of history served with impeccable taste and a side of intrigue. For those in search of the perfect prime rib or just a glimpse of a bygone era, Durant’s is your culinary speakeasy. Just remember, the phone is your friend, and the back door, your portal...

Durant's is a long-standing fixture of the Arizona steakhouse circuit. This place has a history and definitely feels like a throwback to a different time. If you're like my wife and me, you might be thrown off by the entrance that passes directly through the kitchen with no obvious signage, but once you find your way to the dining area, you'll be met with something of a speakeasy vibe. Rather than conforming to the popular European-style fine dining style of modern steakhouses (think white table cloths and French brigade-type service), Durant's maintains a genuine American flare, with its red leather booths, red velvety wallpaper, and exposed wooden tables. There is a nice balance of no-frills attitude and old-fashioned comfort. We were there near Christmas and were treated with a fun table-side caroling quartet performance of Feliz Navidad. But the most important thing at any steakhouse is, of course, the steak! Here, Durant's does not disappoint. The ribeye I had was tender and juicy, cooked precisely to order (medium-rare), and seasoned perfectly. My wife's NY Strip cooked medium was also super juicy. This is what puts Durant's up there with the best steakhouses in the Phoenix metro area. The spinach dip with chips and toast, Caesar salad, spinach salad with raspberry vinaigrette, and garlic bread were all tasty and surprisingly generously portioned. The two sore spots we found here were the drinks and desserts. The cocktail menu is oddly pricey, so I went with a couple different whiskeys, one neat and one on the rocks. The neat whiskey was fine, but according to the bill not what I ordered, and the rocks whiskey was far too watered down with crushed ice, as opposed to a more modern and desirable single large ice cube. For dessert, we ordered the crème brulée trio to taste a variety of flavors at once. While the eggnog with rum was quite impressively flavored, the berry was very watery, and the chocolate had a very chalky texture, and none of the three had that satisfying thick sugar crust to crunch through. Overall, Durant's delivered a unique and enjoyable old-fashioned American steakhouse experience that I would recommend any steak-lover try...