Came with a roasted pepper and rather homogenous mashed potatoes. Thankfully, we had an excellently cooked filet next.

It was missing the richness that risotto usually has. I’m not sure I would even consider this risotto. This was followed by butternut squash risotto. Mine had an astringent and bitter aftertaste. It was endive cooked in dry aged beef fat, pecans, figs, and goat cheese. We had what was arguably one of my least favorite dishes next. A large slice on a plate with tomatoes, tomato jam, and a couple of swipes of avocado with slivers of bread was delivered. Our bread plates were confiscated, but we were left with the bread, butter, and our butter knives. Third was calamari, which was pretty good. Next was a beet and citrus salad with goat cheese. We started with a couple of oysters which were nice. Butter was excellent, as were the cheesy breadsticks. Managed to flag someone down to order cocktails (which were very nice), but this took a few courses to actually materialize. Water was brought out promptly, however, it took at least 15 minutes for bread and close to 20 minutes for our orders were taken. The meal started out with slight hiccups, which over the course of dinner became progressive more noticeable. Visited Tucson and wanted a have a fancier meal, so we booked here and had the 8 course chef’s menu. I really wanted to like PY steakhouse more.

That was established to guide people to locally owned, independent restaurants with a strong connection to the local food system and community. They include black truffle butter, jumbo Diver scallops, fois gras, freshly shaved black summer truffles and del bac whiskey-mushroom cream.įinally, it's important to note that PY Steakhouse is one of 23 restaurants in Tucson and Southern Arizona that has been certified in the '2020 Tucson City of Gastronomy Certified Restaurants' program. Guests may also opt to enhance their steaks from a large number of selections. Prime beef cuts are sourced locally, and they're featured in three ways: basted (bone-in filet or wagyu New York strip), broiled (center cut filet, rib-eye, cowboy) or braised (beef cheek pappardelle).

Much attention, of course, is put into the steak program. As with most modern steakhouses, PY offers plenty for the seafood lover, with offerings like the jumbo lump crab cake, the Italian stew known as seafood cioppino, and raw bar (daily oysters, Mexican-inspired shrimp cocktail) some of the highlights.

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