With the cooler temperatures comes a brand new season of sights, smells, and most importantly, flavors.
Nestled right inside Casino Del Sol, PY Steakhouse is now serving up new seasonal dishes and local ingredients for its Fall and Winter menu.
Cocoa Tagliatelle (Photo courtesy of PY Steakhouse)
Some of the new flavors you can expect to get a taste of include the Cocoa Tagliatelle and the Maple Crème Brûlée — both of which have the momentum to wish you had stopped by the steakhouse sooner.
The Cocoa Tagliatelle includes braised duck leg, delicata squash, goat cheese, sage, and a pecan braising jus. If you’re already thinking about dessert, the Maple Crème Brûlée comes equipped with local Arizona apple confit and ginger-spiced cookies —a nice addition for the upcoming holiday season.
Maple Crème Brûlée (Photo courtesy of PY Steakhouse)
Fall/Winter Menu at PY Steakhouse
Firsts
Beef Tenderloin Tartare ($16) – Gaufrette potatoes, anchovy, lemon, black garlic, dijon, Parmigiano cured egg yolk, and romaine
Toasted and Braised Farro ($10) – butternut, sage, and beurre noisette
Creamy Hayden Mills Polenta ($9) – with black truffle butter
Dessert
Maple Crème Brûlée ($10) – Arizona apple confit and ginger-spiced cookie
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.
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.
