WYOMING - "The Equality State"

The least densely populated of the lower 48, Wyoming is in many ways still a frontier state, wide open and teeming with all types of game. The western two thirds of the state is covered mostly with the mountain ranges and rangelands in the foothills of the eastern Rocky Mountains, while the eastern third of the state is high elevation prairie known as the High Plains. Cheyenne is the capital and the most populous city in Wyoming with estimated population of 59,466 while the entire state has a population estimated at 563,626 in 2015. January 2015 Dining Guide Magazine chose The Stockyard restaurant to feature some of Wyoming's game meats. Although this restaurant doesn't quite get all these wild critters on one plate, but it does represent a few. In 1919, Edward A. Tovrea, the “Cattle Baron,” opened his Phoenix packing house west of 48th Street and Van Buren to support his growing beef operations. The Tovrea Land and Cattle Co. had grown to nearly 40,000 head of cattle secured by 200 acres of cattle pens, making it the world’s largest feedlot. In 1947, The Stockyards Restaurant officially opened and quickly became a favorite gathering place for cattlemen, bankers and politicians. Although cattle fortunes faded in the late 1950’s and pens slowly gave way to urban growth, the popularity of Arizona’s Original Steakhouse remained intact. In 2004, a visionary team painstakingly restored and revitalized the restaurant, which was recently added to the City of Phoenix Historical Register for both its central role in Arizona’s cattle industry and its relevant architectural style. The Stockyards, Arizona’s Original Steakhouse, has retained its Old West comfort and charm while regaining its foothold as one of Phoenix’s favorite steakhouses. Their Wild West Mixed Grill brings together walleye pike, elk tenderloin and two types of sausage - wild boar and venison to create a feast. My friends and I, a group of 5 had a chance to dine at this restaurant on Wednesday, March 25th. Enjoyed their corn bread served with caramel butter and Wild West Mixed. I found out walleye pike was a tasteless fish, however Elk and sausages were amazing. This restaurant has awesome stakes.

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