What do big ole’ burgers, super-sized steaks, and stick-to-your-ribs barbecue have in common? They are all dude foods, meaning dishes that will delight the man in your life.
18-oz. Bone-In Kansas City Strip
Steak 44
Each of Steak 44’s steaks are cut in-house daily by a master butcher using USDA Prime grade beef and the highest-grade Domestic Wagyu. This juicy cut—which can easily be shared—comes from the tenderest section of beef: the short loin. Everything from a fried egg to foie gras can also be added on top for an additional charge. $67 and up. Steak44.com
Seafood Boil
Angry Crab Shack
This build-your-own boil is priced by the pound includes mussels, lobster, clams, shrimp, crawfish, and/or crab. Each item is boiled, and then combined with a butter-based spicy sauce along with potatoes, corn, sausage, and seasonal vegetables. The feast is delivered tableside and poured on covered tables to the delight of guests, who have been given bibs to add to the experience. Prices vary. AngryCrabShack.com
U.S. Versus Japan
Bourbon Steak
This duo of A5 options—a rarity in Arizona—pits 3 ounces of imported Japanese A5 that is made by the world’s top beef masters, who follow traditional methods to produce beef that is recognized around the world for its marbling, velvety texture, and sweet flavor, against 3 ounces of the highest possible grade of American ribeye. It is the ultimate man-food face-off. $168. ScottsdalePrincess.com
Hangover Burger
Cold Beers & Cheeseburgers
This meaty marvel starts with a half-pound of hand-formed ground chuck that is grilled to perfection before being topped with pepper jack cheese, sugar-cured bacon, caramelized onions, grilled tomatoes, and a fried egg. It is served on the guest’s choice of bun, along with salty, hand-made chips. $15.50. ColdBeers.com
Wagyu Tomahawk
J&G Steakhouse at The Phoenician
Perfectly seared inside a 1,100-degree combination grill and oven, this prehistoric-looking, 30-oz. Wagyu wonder is served still sizzling atop a heated salt block that is dramatically wheeled to one’s seat and carved-to-order tableside. $132. JGSteakhouseScottsdale.com
BBQ Combo Platter
Trapp Haus BBQ
Award-winning pitmaster Phil “the Grill” Johnson delights in slow-smoking everything from brisket to pulled pork. A best bet to sample his hearty delicacies is via his combo platter, which includes a quarter-pound of two meats, as well as two sides. Hungrier? There is also a larger option, with a half-pound of mouth-watering meat. $19.99 and up. TrappHausBBQ.com
Mashed Pizza
PHX Beer Co.
This mash-up of a pizza and potato skins is somehow both the ultimate party food and ultimate comfort food in one. It uses both the base of a traditional pizza and melty mozzarella, but trades red sauce for mashed red skin potatoes. In addition, bacon, green onions, and garlic puree take the place of more traditional toppings. $15 and up. PHXBeerCo.com
Baby Back Pork Ribs
Modern Oysterbar Chophouse
While the dry-aged steak at Modern will blow your mind, don’t sleep on these dry-rubbed and smoked pork ribs served with both rich coleslaw and extra crispy fries. The meat is so tender that it practically falls of the bone. $28. ModernOysterbarChophouse.com
Prime Rib
Bourbon & Bones
Available in limited quantities on Sundays and Mondays, Bourbon & Bones’ prime rib is slow roasted, and served with a twice-baked potato, seasonal vegetable, and topped with rich, savory au jus. It is available in three cuts: an 8-oz. “Old Town cut,” 12-oz. “3rd Ave. cut,” and a 16-oz. “Buddha cut.” $41 and up. BourbonAndBonesAZ.com
Southern Shrimp and Grits
The Macintosh
Though Executive Chef Christopher Collins grew up in Arizona, he trained in the South. The result is a dish with equal parts Southern and Southwestern flair, as the grits are cooked with jalapeños and cheddar cheese, and the shrimp is sautéed with smoky, spiced Tasso ham relish before being served with grilled focaccia for dipping. $22. TheMacintoshAZ.com