Casino del Sol Resort Executive Chef Kevin Klinetop has spent the first year of his tenure seeing what works and what doesn’t at the casino-resort’s flagship PY Steakhouse restaurant.
Last month he made some sweeping tweaks to the menu, adding prime beef selections and small ranch dry-aged steaks and a cold-water South African lobster tail to a lineup that includes filets, ribeye and strip steaks as well as seafood (scallops, crab legs and lobster) and the hard-to-find foie gras.
Side dishes have been gussied up — green chile and bacon au gratin potatoes alongside the popular lobster mac ’n’ cheese and garlic-kissed mashed potatoes — and the bar menu gets some regional love, including using Willcox Honey apples in one dish and Guaymas shrimp in the shrimp cocktail.
Klinetop knows when to leave well enough alone; PY Steakhouse favorites including the pork belly, scallops, wedge salad and soufflé of the day are still on the menu.
For the next four months, Klinetop’s seasonal menu includes herb-roasted Mary’s chicken ($26), Niman Ranch Tomahawk pork chop ($34), braised and grilled short rib ($42), and Pommery mustard-crusted Australian lamb chops ($39).
PY Steakhouse is in the Casino del Sol Resort, 5655 W. Valencia Road. Dinner is served from 4 to 10 p.m. Tuesdays through Thursdays and from 4 to 11 p.m. Fridays and Saturdays.
