Audio By Carbonatix
Visit our sister blog, Jackalope Ranch, for a companion series on 100 Creatives who make Phoenix a little more interesting for all of us. We’ll be posting the next 2 picks leading up to this week’s issue.
Number 3: Taproom Tenderloin at Four Peaks Brewing Company
I’ve always been that person who somehow singles out an amazing dish that ends up being the envy of everyone at the table. This hidden talent served me well for years before I ended up becoming a restaurant critic, and I still return to certain dishes over and over.
The first time I visited Four Peaks for beer and a bite, I discovered the Taproom Tenderloin, and have since eaten it almost every time I’ve been here. Sure, a burger goes great with some suds, but I’ll take this decadent sandwich anyday.
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
It’s sort of like a fancy cheesesteak, made with filet mignon. The meat is thin and tender, topped with blue cheese crumbles and crispy onion straws, plus lettuce and tomato. A slick of roasted garlic-jalapeno aioli gives it just enough of a kick to keep me from falling into an easy food coma.
This bad boy is a lot of food, but even after a couple of pints, I can (and do) clean my plate.
Diet? What diet?
