"The Stockyards attracted everyone from local cattlemen and ranchers to bankers and politicians. Now one of the oldest steakhouses in the United States, it was carefully restored in 2004 with an eye to historical preservation and the Old West architectural style. The building features a carefully remodeled 1889 Saloon, along with a period-inspired dining hall, and the ambience is distinctly '40s Western-casual."
"We chose The Stockyards due to its 75 years of history, great reviews, and menu that's simply rich in classic steakhouse fare as well as regional favorites. Diners can choose from wild boar and venison sausages, ground tenderloin chili, roast beef, prime rib, filet mignon, ribeye, chateaubriand, and elk, along with sides like cornbread and western-style potato wedges."
"The Stockyards has a 4.6-star rating on Google, with customers highlighting the friendliness and knowledge of the servers, the casual and comfortable atmosphere of the restaurant, and the quality of the food. The steakhouse sources gourmet K4 beef from the K4 Copper State Reserve ranch in Prescott, Arizona."
The Stockyards Restaurant in Phoenix began as a packing house founded by cattle baron Edward A. Tovrea in 1919 and opened as a restaurant in 1947 after decades as a major feedlot that grew to around 40,000 heads of cattle. The restaurant attracted local cattlemen, ranchers, bankers, and politicians. The building was restored in 2004 to preserve Old West architectural style, including a remodeled 1889 Saloon and a period-inspired dining hall with a '40s Western-casual ambience. The menu features classic steakhouse fare and regional specialties, including wild boar and venison sausages, prime steaks, seafood, cornbread, potato wedges, and signature desserts.
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