Quality is consistent among the eateries at The Phoenician: A Luxury Resort. From the crafted cocktails at The Phoenician Tavern to the 8oz filet at Jean-Georges Vongerichten concept, I was never disappointed with the food at the AAA Five-Diamond resort!
Below, I listed my top recommendations and provided additional insight on each restaurant
J&G Steakhouse’s contemporary aesthetic and dramatic desert views complement the steak standard established under Michelin-starred Chef Jean-Georges Vongerichten.
Handpicked by Vongerichten, J&G’s Executive Chef Jacques Qualin brings his own personal flair to the refreshed menu. Qualin led the creativity behind the menus since the steakhouse first launched 10 years ago. Since the refresh, he is making progressive changes. New menu features include the 30oz Wagyu Tomahawk Ribeye.
My Top Picks:
- 8oz Filet
When it comes to steak, I love to keep my medium-rare steak more minimalist and without any sauces. After all, even Chef Qualin recommended appreciating the full-flavor of the meat because “chefs spend so much time researching and sourcing their steaks.” Since I enjoyed the seafood appetizers, I ordered a grilled-half lobster with my filet.
- Tuna Tartare
The freshness and flavor of the tartare has it as no. 1 on my list for when I return to J&G. It’s one of their staple appetizers and I can see why. The spicy ginger marinade did not disappoint.
Anytime I find a place that offers quality seafood in the desert, I am instantly hooked. I ordered five different oysters that ranged from the East and West Coasts.
My Cocktail Pick:
Since I had a cocktail during my other meals at the resort, I decided to order something off of J&G’s extensive wine list. While the steakhouse crafts beautiful cocktails like the J&G Mai Tai, they’re also a multi-year recipient of the Wine Spectator Award of Excellence.
J&G’s wine selection is strongest from California and France. I ended up ordering a glass of 2017 Duckhorn Vineyards Napa Valley Chardonnay. Duckhorn, a Napa Valley vineyard, makes excellent wines; I’m a huge fan of their cabernet. While it was my first time trying the chardonnay, I knew I wouldn’t be disappointed because it was hand-selected by J&G!
Mowry & Cotton
Mowry & Cotton is an American Modern cuisine bursting with bold flavors and regional influences. Chef Tandy Peterson uses the timeless cooking techniques of fire, coal and smoke.
A fun fact behind the name: the legend has it that two men with kind hearts and quick humor opened up Mowry & Cotton in the 1800s as one of Phoenix’s first fine liquor establishments! The legacy of the two bar dogs (Wild West slang for bartenders) is continued at The Phoenician. Old West meets luxury with the large growlers, glassware, wood-crafted arches and plaid-covered seats.
As a lively restaurant, I recommend the family-style menu for groups of four or more. Mowry & Cotton plates and portions are meant to be shared around the table.
My Top Picks:
- Whole Roasted Sea Bass
The sea bass arrived with corn and in a shallow sauce comprised of ancho chili, and included tortillas and lime crema. This was easily my favorite dish of the evening!
- Mowry Chop Salad
I am one those people that must always have some sort of vegetable or light item with a meal. The Mowry Chop had everything I look for in a salad: protein, flavor and cheese. I appreciated the pheasant and mole as the not-your-usual salad additions.
- Corn & Chorizo Dip
It’s honestly a challenge to find restaurants who knows how to properly prepare chorizo without making it a greasy mess. That’s why I loved the chorizo and corn cheese dip at Mowry & Cotton! As the warm, oaxaca cheese melts in your mouth, you are greeted with mild green chilies and savory chorizo. While I preferred the blue corn chips as my dipper, Alex loved the chicharrones.
My Cocktail Pick:
Smoke on the Water is such a unique cocktail! Why I specifically enjoyed the cocktail was how the cocktail was smoked with rosemary.
The drink is beautifully comprised. Laphroaig 10-year-old scotch is shaken with Knob Creek Rye, Canton Ginger, limoncello, Green Chartreuse, fresh lemon and lime juice, honey and Angostura Bitters. The result? A smoky, full-body whiskey balanced with flavors of spice and citrus.
The Phoenician Tavern
The Phoenician Tavern serves polished-pub eats, craft beers and hand-crafted cocktails. As part of the resort’s three-year, multimillion-dollar renovation, It replaced Relish Burger Bistro at The Phoenician Golf Clubhouse. An important call out is the Dueling Pianos live entertain that is hosted from 8:00-11:00pm.
As I sipped on my Old-Fashioned, I found myself amazed by the talent of the two pianists. The glass itself was also beautiful and featured etching designs.
Kalio Kabobery offers a wide-selection of fresh, Mediterranean fare that includes the likes of shrimp kabobs, grilled fish tacos and salads. Their frozen and shaken cocktails will relax you as you dip into one of the three on-site pools.
For those who are looking for a non-alcoholic beverage, I would recommend the Phoenician Tea. It’s a mix of black tea, lemonade and prickly pear syrup. It’s not overly sweet, which I love, but if you prefer sweeter then you can easily make that adjustment.
My Top Picks:
- Pacific Shrimp
I don’t like to eat heavy food, especially if I’m by the pool. The Pacific Shrimp were prepared with lime and cilantro. The entrée included: Mediterranean pickles, tabbouleh, quinoa and tzatziki yogurt. Warm pita bread was served on the side, as well.
- Fresh Fruit
Their fruit selection is so beautiful! It featured a variety of citrus, dragon fruit, berries, melons and pineapple. While we took dips into the pool, we were able to keep our fruit cool in our cabana’s refrigerator.
My Cocktail Pick:
The Lava Flow was delicious and I’m not even one to have sweet drinks. The Lava Flow is basically a mixture of piña colada and strawberry purée.
I cannot stop talking about the food from The Phoenician! I keep asking Alex when we can return because the views and food is all worth having again and again.
Thank you to The Phoenician: a Luxury Collection Resort for sponsoring this post.