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Additional Info

Business Casual
Suggested
American Express
Visa/MasterCard
Discover Card
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Take Out Meals
Handicap Accessible
Non-Smoking in Restaurant
Private Parties
Private Rooms

11:30am - 10pm Daily

Happy Hour

3pm - 6pm Daily

Live Music Dancing
North Scottsdale

Scottsdale Station

Hours:

Lunch: 11am - 3pm Daily

Dinner:

Sun. - Thurs.  5pm - 9pm

Fri. - Sat.  5pm - 10pm

Bar Menu: 3pm - 10pm Daily

Happy Hour: 3pm to 6pm Daily

Brunch: Sunday 9am - 3pm

Meals:

Lunch
Dinner
Sunday Brunch

Cuisine:
American, Mexican, Southwestern

8220 N Hayden Rd Suite C-112
Scottsdale, AZ 85258
United States

480-998-7777

scottsdalestation.com/index.php

Located in a the heart of Scottsdale with a lovely atrium patio, garden dining area, and beautifully decorated dining rooms, Scottsdale Station is restaurant central for the entire area and beyond.  Open for lunch, dinner and Sunday brunch, the menu is an exciting amalgam of Southwestern and Mexican flavors with Asian and Cajun influences. Owners Robert and Linda Gabrick call it “Carefree Cuisine”. Signatures include tortilla soup, baby back ribs, savory Border scallops, buffalo meatloaf and wonderfully decadent desserts. A broad and deep beverage listing means the perfect pairing with every meal.

Phoenix Magazine Best of the Valley 2011
-

Best Outdoor Patio

New Times Best of Phoenix 2011
-

Editor's Choice: Best Place to Take an Out-of-Towner



About.com
-Reader's Respond: Best Place to go on a Date


Arizona Foothills Magazine Best of Our Valley 2011

-Best Outdoor Seating   -Best Sunday Brunch

-Best Margarita   -Best Southwestern Experience  -Best Mexican Food

AZCentral.com’s Best 2010

 -Critics' Picks: Best Bar for Serious

Drinkers

Winner of Margarita Competition at 2010 Arizona Taco Festival

Carefree Station

“Hunan” Short Ribs

Serves 4

 

5 lbs. Boneless beef short ribs

Salt, to taste

Fresh ground pepper, to taste

6 oz jar Hoisin sauce

6 oz jar Plum sauce

2 - 3 qts. Beef stock

5 oz. Fresh ginger, peeled and chopped

1 lb. Carrots, rough chop

1 bunch Celery, rough chop

2 lbs. Onions, rough chop

3 cups Red wine vinegar

1/2 cup Fresh garlic cloves

1 oz. Fresh thyme

 

Trim and portion short ribs into 6-8oz. portions and season with salt and pepper. Pan sear until a dark crust is formed on both sides.

Place beef in a deep sided baking dish. Add remaining ingredients to the baking dish. Make sure the beef is covered by the braising liquid.

Cover tightly and bake a 350°F for about 5 hrs.

Strain liquid, skim grease and reserve for service.

 

Wasabi Mashed Potatoes

2 lbs, Yukon gold potato

2 tbsp. Wasabi powder

1 tbsp. Salt

1 tbsp. Pepper

1/2 lb. Butter

1 cup Heavy cream

Chop and boil potatoes until fork tender.

Mash by hand while incorporating remaining  Ingredients.

Sautéed Vegetables

Seasame oil

2 cups Fresh spinach

2 cups Shredded cabbage

Seasame seeds, to taste

Red peppers, julienne, to taste

 

In a medium pan sauté the vegetables in seasame oil.

Place a rounded scoop of mash in center of bowl

Place hot vegetables on top of potatoes

Place a portion of the short ribs on top of vegetables

Pour 2 oz of short rib sauce over the top

Garnish with seasame seeds and julienne red peppers

 

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