There’s still time to get in on Arizona Restaurant Week, when scores of dining destinations roll out three-course menus for $30-$40 per person — a significant savings at high-end establishments.
It’s a perfect little push to finally check out buzzed-about restaurants across the Valley, but sticking closer to home is an option, too; several East Valley restaurants are on the roster. We’re highlighting three below, but see the full list of eateries online at www.arizonarestaurantweek.com. And hurry — restaurant week ends Sunday.
4991 S. Alma School Road, Suite 101, Chandler, (480) 883-3773 or www.corkrestaurant.net
Start dinner ($40 per person) at this upscale restaurant known for its wine expertise with a seared lion paw scallop, a shallot-and-bacon wedge salad, or chilled white asparagus soup with smoked salmon.
For the entree, it’s pan-roasted halibut, Berkshire pork tenderloin or hanger steak — each with thoughtfully paired accompaniments, such as steamed mussels or grilled ramps.
Pastry chef Danielle Morris offers sweet potato cake with brown sugar buttercream, a key lime and blackberry napoleon, or a flight of three housemade fruit sorbets infused with wine for dessert.
1874 E Apache Blvd., Tempe, (480) 557-8800 or www.the-dhaba.com
Begin at this popular Indian eatery with a vegetable samosa plate, Murgh salad, Tamatar Shorba (soup), or Punjabi Murgh Pakore (chicken fritters).
Round two brings Chicken Tikka Masala, Palak Paneer (cottage cheese and spinach), Punjabi Chole (curried chickpeas) or Lamb Vindaloo.
Desserts, most flavored with cardamom and pistachio, include Rasmalai, Gulab Jamun, Kulfi, or Jalebi te Rabri.
Dinner here is $30 per person.
The Keg Steakhouse and Bar
3065 W. Chandler Blvd., Chandler, (480) 899-7500, 2240 E. Williams Field Road, Gilbert, (480) 821-1500, or 23 S. McClintock Drive, Tempe, (480) 557-5552 or www.kegsteakhouse.com
First course at this polished chain is your choice of the house Caesar, baked garlic shrimp, or a wedge salad.
The entree round is all about meat, poultry and shellfish: You get an 8-oz. grilled top sirloin, basted and coated in chopped pecans and crumbled goat cheese, a 10-oz. prime rib, a 12-oz. “baseball” top sirloin so thick it can only be cooked to medium rare, or chicken Oscar, topped with shrimp, scallops, asparagus and Béarnaise sauce.
Close the meal ($30 per person) with cheesecake or a slice of chocolatey, nutty, mocha ice cream pie.