PY Steakhouse Pushes Boundaries with Fall Menu Featuring “Pig’s Face” and Koji-Fermentation

Chef de Cuisine Ryan Clark continues to push culinary boundaries with the recently launched fall menu at Casino del Sol’s flagship restaurant, PY Steakhouse.

The dedication to local hasn’t changed with over 20 local ranchers and purveyors included in the menu.

Top Knot Farms returns via the Top Knot Duck Breast ($36), which also includes confit leg, pumpkin creamed farro, dates, and foie gras butter. The pumpkin creamed farro with confit and dates is also available as a side ($9).

Snout-to-tail techniques make an appearance via the E & R Crispy Pig’s Face ($12) with cardamom-grind, farm egg, sweet potato, white fig preserves, and maple aigre-doux poured tableside. It’s the result of a five-day process that includes butchering, cleaning, brining, sausage prep, curing, and a 12-hour sous vide cooking time. Though a pig’s face might sound too obscure to thrive on a commercial level, it’s been successful at PY so far.

“I’m surprised that it’s actually been selling really well,” Clark said.

The increased demand for adventurous items has helped Clark successfully add experimental dishes such as the Fried Brussel Sprouts ($9), which features koji-fermented emmer, and spiced butterscotch that creates a rich, nutty and sweet aroma.

“The koji adds a miso-like depth of flavor,” Clark said.

A”barrel-to-tin” technique is employed through the House-Smoked Trout Rillette ($14). Clark smokes the trout with staves from Whiskey Del Bac barrels, then presents it the trout in an inconspicuous tin alongside house-made saltine crackers and preserved summer strawberry mostarda made with smoked Whiskey Del Bac.

The house-made trend continues with the Fall Beet Ravioli & Deer Shank ($32) which features house-made pasta made with flour grown just outside Tucson, house-made lemon ricotta, deer shank sugo, San Marzano tomatoes, and tarragon goat cheese.

While the fall is a perfect time to sample from one of PY’s bottles of Pappy Van Winkle, Casino Del Sol Resort Mixologist Aaron “Doc” DeFeo has whipped up a selection of fall cocktails that will be available October 18.

The drink menu is DeFeo’s most ambitious at PY yet, featuring 16 original cocktails and 16 classic cocktails. Local flavor is incorporated here as well, with AZ Bitters Lab Mi Casa bitters in the Lincoln County Slowdance and Whiskey Del Bac Classic in The Last Dragoon.

For more information, visit casinodelsol.com.