Steak 44 — Restaurant in Phoenix

Revisited Review: A Refined Redemption at Steak 44

Following my initial visit to Steak 44, where I awarded a respectable—yet reserved—four stars, I was contacted by one of the establishment’s managers. Our candid conversation revealed a genuine commitment to excellence and a firm belief that the service I received was an outlier, not a reflection of their standard.

With cautious optimism, I returned, curious to see if this iconic steakhouse could truly live up to its reputation.

To my delight, the experience was transformed. The service was not only attentive but polished—precisely what one expects from a restaurant of such pedigree. Familiar favorites, like the impeccably tender rack of lamb and the indulgent pork belly, were just as sumptuous as I remembered. This time, however, I ventured further into the menu: the salmon was delicately cooked, the fries crisped to golden perfection, and the colossal shrimp—a highlight—were executed with finesse.

Each dish arrived flawlessly, and the pacing of the meal, attention to detail, and overall ambiance reflected a restaurant operating at the peak of its promise.

Steak 44 not only met the bar—it raised it. With this return visit, they’ve earned a well-deserved upgrade to five stars.

Original review: A Mixed Bag at Steak 44: Stellar Starters Dimmed by Service and Steak Missteps

My recent dining experience at Steak 44 offered moments of culinary brilliance, tempered by notable shortcomings in both service and the restaurant’s namesake entrée.

Let us begin with the high points.

The appetizers and sides were, without question, exceptional. The pork belly, accentuated by a vibrant chili glaze, delivered a perfect balance of richness and heat. The rack of lamb was equally impressive—succulent, expertly seasoned, and cooked to perfection. A highlight of the evening was the crab and lobster mac & cheese, which was indulgent and harmoniously layered in flavor, a true testament to the kitchen’s capabilities.

Unfortunately, the steak—the heart of the restaurant’s identity—was the greatest disappointment. I opted for the 45-day dry-aged steak, requested medium rare, but it arrived closer to medium well. The depth of flavor one anticipates from such aging was muted, and the cut lacked the tenderness and nuance expected at this level. Most surprisingly, the shrimp topping, intended as an accent, eclipsed the steak itself in both flavor and execution. This sentiment was echoed by my dining companions, who shared similar dissatisfaction with their cuts.

Beyond the food, service presented a more pressing issue. Despite my extensive experience in fine dining establishments, I was struck by the inattentiveness of our server. Her focus appeared fixed on a nearby table, while our own received minimal engagement. A cocktail order took 20 minutes to arrive, and our water glasses sat empty for extended periods. Over the course of a multi-course, celebratory dinner—booked over a month in advance for my daughter’s birthday—our server checked on us only once.

For a bill exceeding $650, I expected the caliber of service synonymous with Scottsdale’s high-end dining scene. What we received felt perfunctory at best, and dismissive at worst. While appearances shouldn’t matter, there was a distinct sense that our party, perhaps not dressed to the affluent standard of neighboring tables, was treated with less attentiveness and warmth—an unfortunate reality in some upscale venues.

In summary, the kitchen shows moments of true culinary talent, especially in its small plates and accompaniments. However, when the steak underwhelms at a steakhouse and the service falters so significantly, the overall experience becomes difficult to justify. Five stars for several dishes, but two stars for the service—generous, perhaps, given the context. At this price point, diners deserve not just excellent food, but an experience that reflects the standard Steak 44...

Steak 44 in Phoenix, Arizona, is an unparalleled dining experience that transcends expectations. From the moment I stepped in, the hospitality radiated, starting with the gracious hostess, attentive waiters, diligent busboys, and the exceptionally skilled chefs. The staff's warmth was truly extraordinary – I lost count of the greetings extended my way, a testament to their dedication.

Coming from San Francisco, having explored every fine dining and Michelin-starred establishment, I can confidently declare Steak 44 surpasses them all. The culinary prowess displayed here is unmatched, making it perplexing as to why it hasn't earned at least a 3-star Michelin rating. Each bite was a symphony of flavors, leaving an indelible mark on my palate.

The synergy among the staff and the culinary expertise showcased at Steak 44 create an atmosphere that sets it apart from any other dining experience. Without a doubt, I'll be reserving my seat again soon to indulge in this gastronomic masterpiece. Steak 44 is not just a restaurant; it's a culinary haven deserving of the highest acclaim!

Steak 44 in Phoenix, Arizona, is an unparalleled dining experience that transcends expectations. From the moment I stepped in, the hospitality radiated, starting with the gracious hostess, attentive waiters, diligent busboys, and the exceptionally skilled chefs. The staff's warmth was truly extraordinary – I lost count of the greetings extended my way, a testament to their dedication.

Coming from San Francisco, having explored every fine dining and Michelin-starred establishment, I can confidently declare Steak 44 surpasses them all. The culinary prowess displayed here is unmatched, making it perplexing as to why it hasn't earned at least a 3-star Michelin rating. Each bite was a symphony of flavors, leaving an indelible mark on my palate.

The synergy among the staff and the culinary expertise showcased at Steak 44 create an atmosphere that sets it apart from any other dining experience. Without a doubt, I'll be reserving my seat again soon to indulge in this gastronomic masterpiece. Steak 44 is not just a restaurant; it's a culinary haven deserving of the highest acclaim

From the sublime 9 ounces of A5 Wagyu to the impressive 32-ounce Wagyu tomahawk, every bite was a revelation. The chicken-fried lobster tails, colossal prawns for the shrimp cocktail, and the exquisite corn brûlée showcased a mastery of flavors.

The cocktails, with their guava and ginger infusion, were a perfect complement. Desserts like the key lime pie and pecan cake with ice cream were a sweet crescendo. The evening concluded with the finest espresso and coffee, leaving an indelible mark.

Even after returning to San Francisco, Steak 44 lingered in my thoughts. The exceptional follow-up call the next day, ensuring satisfaction with both the food quality and service, exemplifies their commitment to excellence. Steak 44 isn't just a restaurant; it's an unmatched gastronomic experience that...

Dined here for a work event. Honestly, it was embarrassingly bad. I feel sorry for anyone who thinks this is an example of a high end steak house experience, I really do. Just because it’s expensive, does not mean it’s quality, clearly.

I went back and forth with myself about whether or not to bother with a review, but I think people have the right to realistic idea of what they are in for when they are planning a dinner in this price range.

When we arrived everyone stopped what they were doing to welcome us. We were taken first to the wrong room for a different work party, they realized their mistake and took us to the correct area (it’s fine, accidents happen). After being seated, we were all poured tap water (which tasted atrocious, like straight out of a swimming pool) they didn’t even ask if we wanted mineral water or sparking or anything, just poured everyone the awful (clearly unfiltered) tap water (for me this is strike 1).

We proceed to order without issue. Then the food starts to come out, several people of the group ordered seafood due to dietary restrictions, the seafood came out on scalding hot plates, you could literally hear it over cooking on the plate as it lay before you. I am shocked this needs to be explained to an establishment with seafood on the menu, but seafood should not be over cooked…this is why serving it on a plate hot enough to keep it cooking is a bad idea. The scallops and sea bass had no sense of plating whatsoever, just seared and haphazardly thrown on the plate to continue cooking so they can be nice and overdone by the time you risk a taste (this is strike 2).

Then the waiters start serving the sides, and one point the waiter was literally leaning over my head to serve the person across the table from me, he dropped 3 pieces of broccoli on the tablecloth and then proceeded to pick them up and put them on the plate of the person in front of me (😭😂😭that is strike 3). I was speechless. Truly, what would possess someone to think that’s acceptable, I do not know. I mean if you dropped something, would you want to pick it up and eat it? Then why would you think a customer paying $200+ for their meal would? I’ve never seen such a thing, anywhere, how absolutely hilarious to have it happen at an establishment charging upwards of $200 per person for a meal. When we left everyone wished us goodnight.

They seem capable of welcoming you and wishing you a good evening, but everything in between they seem woefully, comically, clueless about.

I sincerely hope all the patrons giving this place 5 stars get to experience a real high end steakhouse one day, so they can see this place for the down market, over hyped, joke it is.

If I recommended this place, I think I would die of...