Surf-and-turf restaurants are nothing new around the Valley. For chef Christopher Collins’ latest restaurant, he’s taken the steakhouse trend and given it a honky tonk smokehouse twist.
Cowboy Seafood will begin serving slow-smoked meats, oysters and top-shelf martinis on Friday. The restaurant brings a twang of Nashville charm, adorned with neon, charred wood and subway tile, to Phoenix’s Park Central.
“Why Cowboy Seafood; what does that mean?” Collins asks. “To me it means an elevated seafood program, raw bar, fresh fish, sushi, paired with a competition-worthy barbecue program.”
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