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Review: Four Peaks Grill & Tap - Scottsdale, AZ (w/ photos!)

Seth Chadwick Dec 7, 2006 03:42 AM

I adore the film “A Christmas Story.”

No, I am not one of those people that spends the whole day watching the film repeated for 24 straight hours. However, I do giggle when I see scenes such as “the leg lamp” or Christmas dinner at the Chinese restaurant.

There is one scene, nonetheless, that is really quite the lesson on life. Ralphie has been desperate to get his Little Orphan Annie decoder ring. When he finally does, he listens to the radio broadcast and gets the secret message. He then locks himself in the bathroom with his pad and pencil and decodes away, only to discover that the secret message was a commercial for Ovaltine.

Yes, a hard knock from life for little Ralphie, courtesy of Little Orphan Annie.

Sadly, hard knocks are learned even though you have great expectations. Such was the case as I found myself attending another guys’ night out with friends. Dave, Neil, Phil and Anthony joined me for dinner. Apparently our testosterone was oozing from our pores because we decided to check out the Four Peaks Brewing Company in Scottsdale. Since the local microbrewery had been hocking beers in the Valley for quite some time (and beer that I do like), I thought it could be fun to have a beer and some grub to go along with it. Four Peaks online menu certainly had some appealing items.

So, we drove over to Scottsdale and found the place to be packed; not just the bar, but the restaurant as well. We were quickly seated at a round table that was comfortable. What wasn’t comfortable was the noise level. I could handle the male posturing at the bar. I could handle the constant hair flips and the occasional shriek of giddiness from some of the women at the bar. But the noise level was through the roof and then some.

We reviewed the menus and began our track through the pages. Our server arrived and took our drink order. Two Diet Cokes and three Iced Teas were ordered (although we discovered several days later they didn’t appear on the bill). I had a pint of the Kilt Lifter ($3.75) and Neil ordered a pint of the Oatmeal Stout ($3.75). Our server headed for the bar while we debated what to eat.

Upon return with our drinks, we made our decisions. For an early nosh, we decided to split orders of the Garlic Cheese Bread ($6.00), the Hummus ($6.00), and the Bavarian Pretzel ($5.50). Dave had the Popper Burger ($8.00) while Neil had the Bleu Light Special Burger ($8.00). Phil wanted a non-American dish and selected the Carne Adovada ($10.00). Anthony and I each had the Grilled Chicken Beer Bread Sandwich ($8.50 each), but I had mine topped with Swiss Cheese ($0.50 add on). Anthony, Dave and I also decided to get a side salad ($2.50 each).

As our server spirited away to plunk our order into the computer, we chatted while enjoying our drinks. I liked the Kilt Lifter and the Oatmeal Stout beers. I was surprised at how smooth the stout was as I have had some stouts that could peel paint off the wall. However, I seemed to be the only fan, with most of the table leaning toward the Kilt Lifter. I certainly liked the Kilt Lifter better, but that was more to the fact that I am not a big stout fan as where an ale can always seduce me in some way.

http://i28.photobucket.com/albums/c208/sethchadwick/fourpeakshummus.jpg

About 10 minutes passed before our first appetizer arrived. The Hummus was in a small cup on a larger plate filled with triangles of pita bread. I was a bit concerned at first because the color of the hummus was of an orange hue that made it look slightly unappetizing. The pita triangles were hot and the bread itself was soft. I dunked a piece in the hummus and was pleased with the taste. The hummus was slightly salty, but rather smooth in texture. Others at the table were also pleased with our first food taste. The general consensus was that it wasn’t outstanding, but for a brew pub, it was decent.

Next up was the Garlic Cheese Bread. This disappeared off the plate in minutes. The bread was exceptional. Soft, yet slightly chewy, with a strong, pungent garlic and cheese aroma that had us all digging into the dish in seconds. The taste was as good as the smell. The bread was slightly grilled on the bottom and the cheese had been fully melted on top. It was quite good and we all lamented that there wasn’t more on the plate after we had inhaled every crumb.

We were expecting our last appetizer to arrive, but our salads were next. The side salad was a mix of iceberg and Romaine lettuce tossed with mushrooms, croutons, carrots, cucumbers, and bell pepper. A tomato wedge served as the garnish. I was pleased that they had added a few more vegetables than normal to the mix. The Italian dressing was pretty straight forward, but wasn’t exciting or memorable. It was a good salad, but nothing grand.

The Bavarian Pretzel arrived and I took the first bit off and dunked it into the accompanying mustard sauce. I loved it. It was a classic, big, doughy, soft pretzel with just the right amount of salt to give it some contrast. The mustard sauce was also quite good as it wasn’t just plain, yellow mustard put into a ramekin and served on the side. This was tangy, but not overpowering. Like me, the others at the table thought this was a perfect dish to go with the beers.

Just as we finished the beers and the pretzel, our meals began to arrive. Phil’s Carne Adovada looked delicious with its dark, savory sauce and a side of colorful rice. The plate also held spicy black beans and a flour tortilla. Phil dove right in and thought the sauce was very good, also noting that the pork was tender and not cooked to death. He also found the beans and rice to be “above average.” It was with Phil’s positive review that I had hopes for the rest of our meals.

http://i28.photobucket.com/albums/c208/sethchadwick/fourpeaksbluelightburger.jpg

Neil’s Bleu Light Special Burger was a hamburger patty topped with hickory smoked bacon and blue cheese, all on a grilled bun with lettuce and tomato. My first impression was that there was a lot of blue cheese. Neil said the burger was “pretty good,” but it seemed that the cheese would have overpowered any other taste on the plate. Neil did say he thought the bacon was excellent and they had done a good job of cooking his burger to order. I thought the fries that accompanied the burger looked like they were coated with a breading or seasoning and they were fried to a dark, golden color. Neil shrugged when I asked him about the fries.

Dave was thoroughly disappointed with his Popper Burger. In concept, this sounded quite good. A burger would be topped with jalapeño poppers and dressed with lettuce, tomatoes and fried onion straws. What it turned out to be was a burger patty topped with whole jalapeños and the burger smeared with some cream cheese. Dave said the execution of this burger was “horrible.” And it was. Why a kitchen would not remove the tops, seeds and ribs of the jalapeños is beyond me. Dave said the spicy level was so high from the seeds and ribs that the burger, cream cheese and onions had no taste other than heat. He also was unimpressed with the fries.

http://i28.photobucket.com/albums/c208/sethchadwick/fourpeakschicbeersand.jpg

The Grilled Chicken Beer Bread Sandwiches that Anthony and I had were pretty enticing from the menu description. Grilled chicken, red onions, artichoke hearts, cheese, green peppers and cucumber sauce were to be tucked into fresh beer bread. While I found the ingredients to be a pleasant mix of flavors, the presentation was daunting. A flat piece of the beer bread had been filled with the chicken and friends and then rolled up. It was then cut into four pieces. Unfortunately, the bread had become a soggy mess on the bottom and the open-ended pieces in the middle fell apart the minute Anthony and I picked them up. We ended up using a knife and fork to tackle our sandwiches. A division into two pieces and a toasting of the bread would have salvaged this sandwich. The fries seemed like an afterthought.

While we had devoured the appetizers, we all picked at our entrees, save Phil who had the best dish of the lot. We got our bill and the total was $82.04, which we felt was an okay value, despite the disappointing entrees. The service was friendly and competent.

I couldn’t help but think that a more focused kitchen could have pulled the dishes together and made them a success, but instead, I felt like we had been enticed with the lure of great appetizers only to be let down with the main attraction. To be fair, Four Peaks is - first and foremost - about the beer.

However, like Ralphie’s decoder ring, the payoff should have been much more than it was.

Four Peaks Grill & Tap
15730 North Pima Road
Suite D5-7
Scottsdale, AZ 85260
Dress: Casual
Hours: 11 AM to 2 AM daily.
Notes: A sister location is at 1340 East 8th Street in Tempe, AZ
Website: www.fourpeaks.com

Additional photos can be found at www.feastinginphoenix.com

  1. d
    dustchick Dec 7, 2006 04:33 AM

    I've not been to the Four Peaks in Scottsdale, but I'm an addict when it comes to the french fries in Tempe, I must admit. They are my all-time favorite fries. I do believe they are beer-battered. I'm a huge fan of all the beer breads, too - the breakfast beer bread at Sunday brunch is particularly good. I do always eat it with knife and fork, though.

    Good review as always, Seth!

    1 Reply
    1. re: dustchick
      Seth Chadwick Dec 7, 2006 05:08 AM

      dc,

      After talking to a few friends about our experience, the conventional wisdom is that the Tempe location is far superior food wise to the Scottsdale location. Maybe the fried are better there as well. I will keep an open mind for a trek out that way.

      Thanks for the input!

    2. JK Grence the Cosmic Jester Dec 7, 2006 05:56 AM

      The Tempe location is one of my late-night food standbys. The inside can be extremely noisy since the space is huge and full of noisy college kids, but sitting on the patio is quite nice (although you might want to bring a jacket if you go that route). The thai hummus doesn't do too much for me, I think it tastes more like southwestern hummus. They would do well to pick up some of the Spicy Thai flavor potato chips from Kettle and work on coming closer to that flavor profile... a bunch of ginger, some fresh lemongrass, maybe a little thai basil would do the hummus quite well. Their chicken fingers are an absolute knockout, and the fries are indeed some of the best in town. I think the beer at the Tempe location is a little more fun to have since you're eating at the brewery itself.

      1 Reply
      1. re: JK Grence the Cosmic Jester
        themis Dec 7, 2006 05:14 PM

        I agree that the thai hummus is worth a pass. But the thai wings? Lovely. And any beer fan should certainly inquire about their daily cask conditioned selection and whether they have anything seasonal. The guys like to play and they do well when permitted to stretch a bit.

        In full disclosure I should mention that Four Peaks was started by some friends of the family. I've been going there since I was barely legal -- the Tempe location, I should say. I remember when they only had a tasting permit, and then when they could only serve beer and fried food, and the cartwheels they've turned to get a full liquor license. I like the vibe and clientele a lot better there.

      2. GroovinGourmet Dec 8, 2006 01:33 AM

        I'd agree with the others...the Tempe location is where it's at. I've enjoyed every dish I've chosen there, especially the daily specials. I no longer travel the area, but Four Peaks was a mainstay for the last 8 years. And count me as a fan of their Raj IPA. Also, whatever they have cask conditioned is worth savoring a pint.

        1. johnseberg Jul 12, 2007 05:34 AM

          Adding this "Place" link.
          Edit: I've actually added two separate entries for Four Peaks, due to some very strange behavior of the CH Places function. I've asked the moderators to merge them.

          -----
          Four Peaks Brewing Co
          1340 E 8th St, Tempe, AZ 85281

          1 Reply
          1. re: johnseberg
            mamamia Jul 12, 2007 08:54 AM

            I love the burgers and pizza in Tempe. I didn't realize they had a Scottsdale location, but based on what I've read above, it will always be Tempe for me.

          2. ajs228 Jul 12, 2007 10:14 AM

            I prefer the Tempe location too, but the Scottsdale site will do in a pinch when I don't feel like driving all the way to Tempe.
            I had the same experience with the popper burger as your friend. Too hot to even taste the burger. I couldn't finish it.

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