He Said
This steakhouse has been in Phoenix since 2005, but it resembles a classic new york steakhouse We walked inside the big wooden doors into the darkly lit lounge area where we were greeted by the hostess. Checking in for a reservation we walked over to the mahogany bar and took a seat for the happy hour martini special. We enjoyed our generous pour martinis and listened to many regulars that have been coming for years discuss their day with the staff. We noticed lockers by the bar where it appeared regulars stored their own personal wines under lock and key to be enjoyed at their table upon their return. It reminded me of Durant’s downtown Phoenix with those in the know coming back time after time as if it was their second home. That’s always a good sign. When our reservation time came due we were escorted to our table and introduce to our server. Our server explained the menu and the specialties of the house which included prime USDA steak. I went with the surf and turf filet mignon and a king crab with garlic mashed potato. The King crab came out temperate but succulent and enjoyable, the garlic mash was a bit surprising as no garlic could be identified. It may be my love for garlic has limited my ability to taste it in small quantities but I was pretty sure that there was no garlic in these potatoes. I begin to think that ordering a seafood tower probably would’ve been a better option as my dining companion ordered the lobster that melted in my mouth with its drawn butter. Who would’ve thought going to steakhouse I might have found one of my favorite seafood restaurants. I saved the best for last. Without any prompting from our server I had noticed the bread pudding on the menu and had to take it for a spin. It was amazing and probably the best bread pudding I’ve ever had. It had a caramel sauce different from your typical bread pudding and the bread was I’ll bet was freshly baked in the kitchen and cut and drenched in the sauce but just enough time to soak it up without becoming mushy. If I could I’d have it again right now. It’s important to point out the amazing prompt service that we had the entire dinner. We had our main server to explain the menu and food and take our order, but we also had others that attempted to continually clean the table after every course, refill our drinks and ensure that we had every utensil possible. Checking in from time to time to insure our meal was being enjoyed. I also overheard other tables receiving the same prompt and courteous treatment making me feel that this is the standard of service at the restaurant. While Donovan’s isn’t my favorite steakhouse I wouldn’t mind returning for some more seafood and definitely some more of that great bread pudding, throw in a dirty martini and the great service and you have yourself a solid steakhouse in the valley. |
She Said
A traditional city steak house. As you walk in the low lighting, rich dark wood and jazz playing softly in the background instantly makes you feel like you’ve been transformed to New York City. The hostess was very pleasant and directed us to the bar where we started. I ordered a dirty martini with blue cheese stuffed olives (my favorite!) The oversized and overstuffed olives were so good I ask the bartender for more. The happy hour specials are awesome and it wasn’t surprising that the bar was filled with regular visitors that the bartender knew by name AND by drink. When we got to our table I noticed right away the attentiveness of the staff, they are at your beck and call in an unobtrusive way. I ordered the surf and turf special- filet with a lobster tail. The Australian lobster tail was my favorite part of the meal, it was meaty and fresh. Donovans is known for their seafood tower and I wished we would have ordered that, I guess I’ll just have to go back during happy hour! We finished the meal with bread pudding for dessert. This is exactly how bread pudding should taste. Cubed freshly baked bread soaking in a delicious rum caramel sauce, pure decadences! Donavans is label a steakhouse but I walked away talking about the friendly staff, seafood and dessert. After experiencing those you can easily see why people would want to be regulars here! |
Read our Listing on this restaurant now.