Classic standouts on the surf-and-turf-heavy menu at this fine dining destination include the tenderloin filet, perfectly cooked to a succulent medium-rare and topped with a slightly sweet Béarnaise sauce; and basil pesto salmon, a newer dish than Murphy's popular honey mustard salmon, but just as good, and punctuated by tart tomatoes. The dessert menu includes classics like vanilla bean crème brûlée, bread pudding, peach cobbler and a gorgeous turtle cheesecake. Winner of a Wine Spectator Award of Excellence in 2013, the restaurant offers volumes of vino, including Arizona wines from Grand Canyon Winery and Page Springs Cellars. The beer offerings also go local, with brews from Mother Road Brewing Company, Lumberyard Brewing Company, and San Tan Brewing Company, among others. Lunch and dinner daily; happy hour 4-6 p.m.