Taste
DRINK / CHEERS / CUISINE / FOOD FILES / DINING GUIDE
BY ALISON BAILIN BATZ / PHOTO BY DEBBY WOLVOS
Lincoln, A JW Steakhouse at the JW Marriott Scottsdale Camelback Inn Resort & Spa recently launched a sizzling new steakhouse menu under the direction of executive chef Paul Millist. Of note is Millist’s 22-ounce bone-in rib-eye steak ($55), topped with king crab Oscar as an optional add-on ($10). A USDA prime cut, the rib-eye is cooked using a Josper Charcoal Oven, an elegant combination of a grill and oven that – at 1,200 degrees – burns clean and only gives a light char to the meat, locking in the juiciness and delicate flavors of the coveted cut. Millist then tops it with massive hand-pulled pieces of sweet Alaskan king crab leg and a classic, creamy French bearnaise sauce, which lends hints of salt and butter to the dish. Lincoln, A JW Steakhouse, 5402 E. Lincoln Drive, Scottsdale; 480.905.7979; www.camelbackinn.com. So Scottsdale! December ‘17
113