El Corral

El Corral draws diners to the Catalina Foothills with its identity as a long-running prime rib and steakhouse. The building dates to 1926, making it one of the oldest dining spaces in the area. Inside, the dining room leans into an Old West aesthetic, with wood-paneled walls, dim lighting, and Western memorabilia. The restaurant draws a loyal audience for its prime rib, along with steaks and ribs. On the side, the tamale pie, a slightly spicy corn and chile casserole topped with melted cheddar cheese, has been made in-house since 1975 and remains a house staple.