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The main entrance to the first Ditka’s restaurant on the West Coast.
Expanding his eatery to the posh casino at 51st Avenue south of Estrella Drive made perfect sense for the former Chicago Bears player and coach. “Phoenix is the perfect fit for Ditka’s,” Ditka said. “There are so many Chicago transplants here, and we are so excited to make our west coast debut in the Valley of the Sun.” At the heart of Ditka’s menu is meat, including the 30-oz. “Ditka Cut” bonein Angus prime rib that’s aged and slow roasted, then smothered in Burgundy mushrooms with horseradish sauce and jus for dipping. Lighter linebacker appetites might go for the 20-oz. rib eye, or the fullpound New York strip, topped Oscar-style in sweet jumbo lump crab meat, asparagus,
The Phoenix Coyotes are proud to be the NHL partner of Vee Quiva Hotel & Casino PhoenixCoyotes.com • 480-563-PUCK (7825)