McArthur's — Restaurant in Phoenix

Edit: we were discussing our most recent visits here and I felt the need to revise my post down to One Star because I asked my partner about coming back this weekend and he said that he doesn’t want to come back after the last two awful visits here. I am editing one more time to discuss the orange juice situation. I was reminded by my partner that he would always order the orange juice when we came here previously. They had delicious fresh squeezed orange juice. The last two times we came, He ordered orange juice and what came out was a pale, beige colored glass full of Some thing that had no flavor but they called orange juice. We asked about it on the last visit and they proudly said that they now have cold pressed orange juice. I don’t know what that means other than the fact that it doesn’t taste or smell or have the color of orange juice. It looks more like grapefruit juice, Or some thing out of a can. We weren’t the only people who noticed it, because the man at the table behind us said what the hell is this? And his wife said you ordered orange juice. And he said this is not like any orange juice I’ve ever had before. So it wasn’t a good thing and you should know that if you come, I would not recommend the orange juice. It’s sad that this place keeps losing ground in my mind. After it had been our favorite restaurant for such a long time. As someone who comes here regularly, it saddens me to write this review. This review pertains only to our most recent visits which were on Easter and June 4. Previous to that time., if you look at the menu photos before Easter, you’ll notice that the menu has changed drastically since then. First of all. they used to have much more variety. I enjoyed huevos rancheros, and the Spanish omelette, both of which were excellent. They also had wonderful lemon blueberry ricotta pancakes, which were to die for. Since Easter, they had a price increase, (my omelette went from $20 to $27) and the menu is drastically reduced. The huevos rancheros are gone. The Spanish omelette is gone. The pancakes are gone. What remains for breakfast are basically the farmers breakfast standby. a spinach and slimy mushroom omelette, and Eggs Benedict. Twice in this time period, my partner had the eggs Benedict and I had the spinach omelette. I always request some sautéed white onion in the omelette to give it a little extra flavor and on the two most recent occasions it’s been a major problem. On Easter they had raw Red onion that was sliced in such a way that it resembled pubic hair that they had obviously just pulled off the salad bar and stirred at the last minute into my omelette The last time the server wrote down the onions however, they never made it into my omelette so I was greeted only by the spinach and slimy mushrooms. On both of the last two occasions, we ordered an everything bagel to start. Each time the bagel was not fresh. Not only was it a baked bagel rather than a boiled bagel (like a real bagel would be), but it was two or three days past stale. I get it - this place is a resort property and prices reflect that. I just didn’t see anything to justify a seven dollar increase in a mediocre omelette. Given the fact that they have drastically reduced their menu offerings, we aren’t the only ones to have been disappointed. A gentleman sitting next to us asked for oatmeal on our last visit. He was upset to hear that there is no such thing as oatmeal on their menu any longer. Service has always been good. We’ve been treated very well by Ken, David, and Steffi. The property itself is beautiful. The restaurant is beautiful. My only problem is the menu and what’s going on with the kitchen putting out stale bagels and Inconsistent entrées. For a while we were coming here every week....

Our server's Ashley was attentive an amazing serving us at dinner. 5☆ serivce. The food was excellent all the items we ordered more below the reason I gave for 3☆ for overall serivce.

Yet disappointed with Marissa who took our orders for breakfast and lunch on different days.

We typically leave 20%-30% depending on basic or superior service but we only tip on the before food subtotal before taxes.

I have never had a server changed our total and charge a higher amount that what was written on the total line. We are from Oregon and have no sales tax. So our server took it upon herself our total that we had charged to our room. Marissa assumed our intended tip (rather than simply calling our room an asking or leaving a message). She did this not once but twice - yes I accidentally added the tip to the subtotal instead of with taxes. I had to change our tip our first night -but I also intialed my change. I worked as a server yeas ago an we could only charged the total written on the bill.

I only caught this after we had gotten our room foilo and I looked at the pictures of our bills. To figure out this happened - its just shocking that Marissa had three opportunities to clarify my intent ‐ but insted choose to assume it was ok to simply charge a total higher than what was written.

Marissa provide basic service - so I left 20%. My wife requested Hot water with lemon to soothe her stomach when we sat down an ordered cocktails - she had to request it again after our food was delivered. Also had to wait on other requests.

We had several meals Here during our stay we had the Steak an Truffles Pizza, Asian Salad, the Seabass was cooked perfect - moist, flaky and flavorful. The Banana colda, Strawberry smash cocktails were delish.

We also had the recommended Fish tacos (the tortilla wrap was thin an not overwhelming) - were not the biggest fans of fish tacos (but do love fish) the batter was light - not oil and just crispy enough for the texture. We also tried the Cheesburger & fries for brunch.

We also enjoyed the Banana Cheesecake celebrating our 30th - the caramelized bananas - epic - even as feeling satisfied...

I'm Really Not a Fan of Hotel Restaurants, but this One was OK.

This restaurant has an amazing patio and if the weather is good, ask to sit outside. It's very comfortable and the layout just works with the architecture. I was on a work-trip, with about 50 colleagues and the kitchen churned out a good meal, considering how they had to prep, time, and coordinate everything for a four-course meal for 50 hungry people.

We started with the Local Corn Tortilla Chips with Guacamole and Roasted Tomato Salsa. It's avocados from the Southwest--hard to go wrong here, just smash and serve, right? The roasted salsa was delicious and flavorful, with a slight bite. We were then served a Mixed Greens Salad, a medley of local greens, heirloom carrots, blue cheese, pecans, drizzled with a prickly pear vinaigrette. It was a little on the small side, but done very well--the vinaigrette was a perfect balance of sweet and tart. The entree was a Zabuton Steak and Pasilla Roasted Chicken, served with roasted potatoes, and seasonal mixed vegetables. This was a little but of a letdown only because it was heavy on the meat. I would have liked a smaller steak and more seasonal vegetables. However, they were cooked well despite having to crank out 50 of them. We finished the meal with the Eclairs, Cream Puffs, and Pecan Tarts. Those were all a disappointment because miniaturizing dessert typically yeild an off-balance ratio of sweets to pastries (i.e., filling to crust). None of them were worth the calories.

Overall, this was a solid 3.5 Stars, but since I can't rate on the half-star, I will round down on this one. For a convenient and decent meal on the hotel grounds, I would recommend...