Mixing business and pleasure: Casino Del Sol’s P.Y. Steakhouse serves up European-meets-Southwest cuisine in a chic environment
Tucked within the newly expanded Casino Del Sol Resort in Tucson, P.Y. Steakhouse serves both a chic environment and exquisite cuisine for the guests of the well-known oasis of Southern Arizona.
The expanded Casino Del Sol boasts a Tuscan look with a rustic, yet modern design and décor. It relaxes and warms its guests with roaring fireplaces and glasses of bourbon, its lights dimmed just right. P.Y. Steakhouse provides a modern, chic escape, while maintaining that comfortable Tuscan feel.
This intimate setting’s main source of lighting came from the open kitchen located next to the dining room and separated by a four- or five-foot partition. Large porcelain chandeliers hover over the snow-white furniture, and the walls are lined with a wine bottle display. Specks of purples from the dining tables’ floral centerpieces give the restaurant that needed pop of color.
My patrons and I started off the night with glasses of red and white wine while engaging in business-laden conversation. Our waiter and waitress were patient, attentive and incredibly helpful.
Jumping from topics ranging from construction to architecture to dining favorites, the conversation quickly turned to how P.Y. Steakhouse had possibly made our respective favorite dining lists as soon as we had our first taste of the Southwest cuisine.
I began the night with the Sonoran Caesar Salad, tossed with simple, minimal ingredients, including grilled tomatoes, corn bread croutons and roasted garlic mustard chile dressing. This salad presented clean flavors that left me wanting more.
I — along with the rest of my dinner mates — continued to nibble on the warm, uniquely flavored biscuits with the Arizona mesquite honey butter thinly spread and melted atop. They quickly disappeared, and we would soon realize the side dishes would surprisingly “take the cake,” as one of my dinner patrons raved to our waitress.
After concluding the business half of our evening, it was now time to put the pad and paper away and enjoy the lively ambiance and environment. It was perfect timing when our dinner entrees were delivered at that exact moment.
My entree was the Free Range Red Bird Farms Chicken, perfectly peppered; the bird was served atop creamy Yukon gold potato bacon smash with mushrooms drenched in rich velouté. The moist chicken — local and sustainable — peeled off the bone cleanly and with very little effort, with just the right amount of fat.
Three of my dinner companions tried the meat entrees, each served with Truffled Chimichurri Sauce. First up, the 6-ounce CAB Filet Mignon with a roasted garlic demi-glace, described as perfect and juicy. The Grilled Buffalo Sirloin was chosen by the waiter and didn’t disappoint. Farm to table inspired, the sirloin was served with sweet potato hash and prickly pear guajillo demi.
Lastly was the Arizona pecan crusted Colorado Saddle Chop of Lamb, with a carrot puree, a purple fingerling potato and a peppercorn port sauce.
But as I said, the side dishes were the stars of the evening — dishes included the blue-cheesed-topped, rich-in-flavor gorgonzola mashed potatoes; the creamy parmesan English pea risotto; and the Yukon gold potato bacon smash with a hint of garlic.
P.Y. Steakhouse proved to be the perfect restaurant to mix business and pleasure. For your next trip to Tucson, consider dining at this European-meets-Southwest culinary treat, headed by chef Jason Jonilonis.