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Additional Info

Business Casual
Suggested
American Express
Visa/MasterCard
Discover Card
Not Accepted
Extensive Wine List
Vegetarian Options
Valet Parking
Handicap Accessible
Non-Smoking in Restaurant
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Downtown Phoenix

Durant's

Hours:

Lunch:

Monday - Friday

11:00am - 4:00pm

Dinner:

Monday - Thursday

4:00pm - 10:00pm

Friday

4:00pm - 11:00pm

Saturday

5:00pm- 11:00pm

Sunday

4:30pm - 10:00pm

Meals:

Lunch
Dinner
Late Night Dining

Cuisine:
American, Classic, Steak House

2611 N. Central Ave.
Phoenix, AZ 85004
United States

(602) 264 5967

www.durantsaz.com

A humble beginning 60 years ago has become Phoenix’s own legendary American Steak House…Still located at Central and Virginia with its famous back door kitchen entrance...Still family owned…Still believing that…Great Steaks, the Best Booze, and good Friends are the Necessity of Life.

 

"Best Restaurant in the World of Wine Lovers"

Wine Spectator, 2011

 

Key Lime Pie

Yields: 3 pies

Filling:

15 ea. Egg yolks

4 ea. 14 oz. cans of sweetened condensed milk

8 oz. Cream cheese, softened

2 cups Key lime juice

3 ea. Key lime crust, 9 in. spring form

8 ea. Whole eggs

3 cups Sugar

1 1/2 cups Key lime juice

Beat the egg yolks with wire attachment until fluffy, about 5 to 7 minutes.

Gradually add the condensed milk and beat until thick, about 5 minutes

Add the softened cream cheese and mix well

Lower the mixing speed, slowly add the 2 cups lime juice, mixing jus until combined, no longer.

Pour this batter into three prepared crusts. Bake fo 15 minutes at 300 degrees.

Cool for 30 minutes at room temperature before adding the second layer

For second layer mix 8 eggs, 3 cups sugar and 1 ½ cups lime juice in a small stainless bowl.

Using a double broiler heat this mixture until it thickens, about 20 minutes

Carefully top the previously baked pies with equal amounts.

Refrigerate 3 hours before covering

Crust:

4 Cups Graham Cracker crumbs

1/2 Cup Sugar

2 tsp. Nutmeg

2 tsp. Cinnamon

2 Cups Clarified butter

1 Egg white

Mix dry ingredients together, then add butter and mix well.

Add egg white and mix well.

 

 

Mixed Berry Crème Brulee

 

Yields: 16, 2oz ramekins

 

1qt heavey cream

½ cup sugar

10 egg yolks

3 tbsp. vanilla

32 blueberries

16 blackberries

16 raspberries

 

Bring cream to a boil. Whisk the egg yolks and the sugar. Add vanilla to egg mixture. Slowly whisk in the scalded cream to the egg mixture. Divide berries into ramekins. Pour mixture into ramekins. Bake in water bath at 325 degrees for 20-22 minutes or until set.

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