PY Steakhouse reveals its seasonally-inspired Fall menu

October 23, 2020

“We’re excited to be working in full force again with our farmers and purveyors."

It’s a new season and that means there’s a new menu at PY Steakhouse.

The steakhouse that’s burrowed inside Casino Del Sol just unveiled their Fall menu, which features some hunger-inducing seasonally-inspired dishes with local flavors.

PY Steakhouse — known for incorporating local and regional ingredients into their dishes — is fired up about keeping the opportunity alive with more than 30 local purveyors. Speaking of fire, you’ll want to check out the Fried Calamari and Shishitos. It’s packed with pickled peppers, gochujang aioli, herbs, and a sweet chili vinaigrette.

“We’re excited to be working in full force again with our farmers and purveyors,” said Casino Del Sol’s executive chef Ryan Clark. “Fall brings so many great ingredients like apples, chilies, and braising greens that pair perfectly with our steakhouse cuts.”

One of the unique options on the menu is the “Chef’s ‘Trust Me’ Tasting Menu” — five courses of hand-picked dishes from the chefs.

Check out some of the highlights from this season’s menu below.

Fall Menu Highlights

Cider-Brined Pork Chop
Fall Mushroom Risotto
Pan-Seared Seasonal Fish
Jumbo Diver Scallops
Braised Lamb Shank
Roasted Butternut Bisque
Simple Fall Salad
Fall Squash Toast
Sous Vide Kurobuta Pork Collar

The dessert menu is vibrant with flavors, too.

With options like the Chocolate Hazelnut Tart, Dark Chocolate Soufflé, or Chai Spiced Crème Brûlée, it may be difficult to decide which one to order first.

PY Steakhouse is located at the Casino Del Sol Resort at 5655 W. Valencia Rd. To make a reservation, call (520) 324-9350. For more information, visit casinodelsol.com.

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Article By

Matt Sterner

At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.

He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.

If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.

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