New Restaurant Sources Fresh Foods to Create Familiar Dishes with New Flair
Valley diners looking for a fresh take on steakhouse restaurants can look no further than Bourbon Cellar. Offering lunch and dinner daily, the restaurant brings guests a high-end steakhouse experience in a warm and inviting atmosphere, with an unparalleled menu.
Chef and Owner Doug Smith opened the Bourbon Cellar to give North Scottsdale a true farm-to-table experience in an environment that offers the comforts of home. Rather than using vendors, Doug sources ingredients for his menu daily. He seeks out the freshest in-season produce from local farmers’ markets and hand-prepares his own cuts of beef (from retired milk cows only), elk, bison, venison and pork from his butcher shop, French’s Meat, a Valley mainstay since 1969. He also flies in fresh fish and seafood daily from Maryland, Maine, Canada and Alaska.
“For me, cooking and serving food is not only a way to creatively express myself but also give diners a taste experience they’ve never had before with food that is familiar,” Doug says.
Doug, a veteran, aims to not only serve the freshest quality food but also to welcome his guests in as friends. In that vein, he offers a full buffet on the third Wednesday of each month from 5 to 6:30 p.m. for just $15. One hundred percent of the proceeds from these dinners benefit local American Legion posts in Anthem, Phoenix and Cave Creek.
23623 N. Scottsdale Road, Scottsdale, 480.595.5868, TheBourbonCellar.com
Fillet with Mashed Potatoes and Asparagus
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- The steak is sourced from French’s Meat Shop in Phoenix (also owned by Doug—all fresh) that he hand-prepares from his own cuts of beef (from retired milk cows only).
- The garlic mashed potatoes are prepared by roasting garlic cloves in hot oil that is made into a puree and blended into the potato mixture.
- The deviled egg is a staple that is always placed on the finished plated dish at the Bourbon Cellar. After experimenting with many renditions, Doug decided on the wasabi deviled egg, a true labor of love.