| Titled My Favorite by kattyaz from citysearch.com on Aug 8, 2003: |
|
Chad's is my favorite steak house, they have the best prime rib, their garlic cheese rolls are incredible and if you haven't tried a tumbleweed yet, I dare you to give it a try! If you plan to go on a Friday or Saturday, I suggest that you make reservations, it tends to get very crowded and wait times for a table could be up to 45 minutes. |
| Titled Ganga Good deals around the Old Pueblo by The Arizona Daily Star on Aug 16, 2002: |
|
There are lots of reasons to check out Chad's Steakhouse & Saloon, 3001 N. Swan Road. Here's one of our favorites: Top sirloin is on sale for $9.95. That comes with potatoes with lots of butter and sour cream, a crisp salad with lots of blue cheese (if you like) on top; and little rounds of bread topped with Parmesan cheese and toasted. Yummy. 881-1802. |
| Titled Best Prime Rib! by quivo from citysearch.com on Jul 2, 2002: |
|
I love prime rib and Chad's has the best prime rib in town. Their menu is priced reasonably and the service is great. The prime rib just melts in your mouth and the sweet potato will tickle your palate. It's heaven!!! |
| Titled Second helpings, please by Kathleen Allen from The Arizona Daily Star on Dec 28, 2001: |
|
2001 REWIND Our favorite foods fondly remembered Some dishes just linger in the memory. They are so good you can close your eyes and conjure up that amazing soup, velvety meat or over-the-top dessert. With luck, you might even recall the aroma and imagine the taste so well that you'll think you've just eaten the treat. Well, we've had some dishes like that this year while we've dined out to be the taste-testers for you, our loyal readers. Here are some of our absolute favorites, pulled from restaurants we've reviewed this year: ... Parmesan bread at Chad's Steakhouse & Saloon, 3001 N. Swan Road, 881-1802 The instant you sit down at this down-home place, little rounds of sourdough bread topped with Parmesan cheese are brought to the table brown and bubbly. Talk about comfort food. They are hard to stop eating. ... |
| Titled No Beef About Chad's by Kathleen Allen from The Arizona Daily Star on Oct 5, 2001: |
|
In fact the food is super, meat rules. Sitting down for a meal at Chad's Steakhouse & Saloon can be dangerous. Within seconds, a basket full of small round slices of sourdough bread topped with bubbling, toasty Parmesan cheese is set on the table. Within a few seconds more, they'll likely be gone. They are that good. The bread is so addictive you may find yourself wolfing them down indiscriminately. By the time your meal comes to the table, you could be too full to eat. That would be a shame. There isn't anything fancy about Chad's, a casual restaurant done up in a cowboy motif that feels more real than kitschy. The straightforward menu offers beef, beef and more beef. Sure there are a few seafood and chicken dishes thrown in, but steak's the thing here. Sans fancy toppings and chi chi side dishes. And it is good. Very good. Plus, there are retro touches you'll just love. Such as when the waitress serves the salad - a mixture of greens, fresh tomatoes, raw broccoli and julienned carrots - and offers up a bowl full of crumbled blue cheese. She's not stingy with it either. And the baked potatoes come overstuffed with sour cream and butter. Whoa. The appetizers are limited here, but there is the Tumbleweed ($4.95), a whole, sweet onion dipped in batter, fried, and brought to the table looking more like a just-opened blossom than tumbleweed. It's served with a dip that tasted a bit like ranch dressing fired up with Tabasco sauce. It was a little greasy, very hot and snappy on the outside, soft in, and it was devoured quickly. Once again, however, keep in mind Epicurus' advise: "Be moderate to taste the joys of life in abundance." It would be a shame to be too full for the meat, such as the prime rib ($14.95 for an 8- to 9-ounce slab; $17.95 for the 12- to 13- ounce). The thick slice of boneless beef, just the temperature ordered, had limited fat and unlimited flavor. The slow-roasted meat was buttery, juicy and wore a crisp coat spiced up with salt, pepper and garlic, giving it just the snap needed. Most of the steaks offered are top sirloin, but Chad's signature dish is a rib eye steak ($17.95). The thick, richly marbled meat was cooked over an open grill and served sizzling, with the slightly hard exterior tasting of the fire and the tender interior that good charbroiling can provide. The porterhouse steak ($19.95) is a serious cut of meat, with both the sirloin tip and the filet included in the steak. That translates into lots of flavor. Chad's treatment, charbroiling to a pretty pink, was just what a devout beef lover would demand. Avowed hamburger aficionados will be hard-pressed to find fault with Chad's treatment of that All-American meal ($5.95). Two not-too-thick rounds of ground sirloin, crispy on the outside, juicy in, sit on a small toasted sourdough loaf. It's hard to describe a really good hamburger - you just know it when you bite into it. You'll know it here. |
| Titled Chad's Steakhouse & Saloon: This meat eater's vote goes to Chad's by C.J. KARAMARGIN from The Tucson Citizen on Aug 15, 2001: |
|
In the tense days following the 2000 presidential election, as the nation learned about dangling chad, a news station visited Chad's Steakhouse & Saloon to find out what employees and customers thought about the political cliffhanger going on in Florida. Subtle, huh? The producer who came up with this brilliant take on a national story is clearly destined for great things. TV land loves those kinds of cute coincidences, regardless of how strained. And Chad's probably loved the attention. Who wouldn't? If the next leader of the free world depended on, say, dangling McMahons, the proprietor of that steak joint would no doubt be delighted at the free publicity as well. McMahon's Steak House is right across the street from Chad's, but the two eateries couldn't be more different. McMahon's is upscale and pricey, more a special occasion restaurant than the kind of place you and the family head to on a whim. Chad's is relaxed and much less expensive, though not quite a bargain. It's the kind of restaurant where a jeans-clad clientele can kick back comfortably in a spacious booth, listen to country music, and get serious with a juicy, well-prepared piece of meat. Chad's wood-paneled dining room, decorated with Western and cowboy art, has a been-around-for-a-while feel to it. Depending on your taste, the yippie-i-o, yippie-i-ay motif will be either a charming slice of the Old Pueblo's herd-busting past or a strong dose of pure kitsch. But the dining room might be misleading. Chad's knows steak. (All the restaurant's meat is USDA Prime or Choice aged cuts.) The menu options at Chad's run the savory gamut. They include nearly every type and cut of red meat: New York Strip ($17.95), Filet ($19.95), Teriyaki Top Sirloin ($13.95), Sizzling Mushroom Steak ($13.95), Peppercorn Steak ($18.95), Beef Kabob ($16.95) and Prime Rib ($14.95 and $17.95). What they don't include are very many nonred-meat options. Go figure. The appetizer selection is also limited - to Shrimp Cocktail and the "Arizona Tumbleweed" (both $4.95), a whole onion deep-fried and served with the tangy dipping sauce. The restaurant's "signature steak" is a fabulous Rib Eye ($17.95.) This hand-cut, corn-fed Black Angus beauty is marbleized enough to keep it tender, but not so much that a surgeon's skill is needed to carve around unwanted chunks of fat. Carnivores can't go wrong with this dish. Same for the Porterhouse ($19.95). Our knowledgeable server explained that this cut was better suited for meat eaters who like as little fat as possible. She said it was lean but tender, and she was right. All dinners come with salad, cowboy beans and a choice of baked potato, sweet potato, french fries or rice. Traditionalists will go for the baked potato. But the sweet potato is something found all too infrequently on restaurant menus, and it is a buttery delight, topped with just a hint of brown sugar. The election of 2000 is a thing of the past. So are dangling chad. But if you like steak, Chad's Steakhouse should be part of your future. |
| Titled CHAD'S STEAKHOUSE & SALOON by Julie Nellis from tucsonhouses4you.com: |
|
Chad's steaks are fabulous. The rib eye is very popular with the regulars, as is the prime rib. Chad's coats the prime rib in an herb crust and slow cooks it until it is so tender it could melt in your mouth. Along with the other beef dishes they offer sweet potatoes as a side. They are a nice change from the typical baked potato. |