Aged, prime cut meats, the freshest seafood, and inspiring food artistry are only the beginning at Tucson’s finest steakhouse, bar none. This is PY Steakhouse at Casino Del Sol. Extraordinary service with the ambiance to match, the Pascua Yaqui Tribe welcomes you to its signature dining experience. The wine list features more than one thousand choices from our cellars, many unique in origin, including a select few from Arizona’s finest vintners. PY recently won the Wine Spectator’s 2021 Award of Excellence.
A separate, private dining room features wine-cellar décor and is available for special events and gatherings. Just outside the main dining room, the PY Bar welcomes guests with classic and signature cocktails created by our own master mixologists. It’s an intimate location to sit and ponder the day’s events or dream of the night’s promise.
PY Steakhouse is one of 23 restaurants in Tucson and Southern Arizona that have been certified as 2021 Tucson City of Gastronomy Certified Restaurants to recognize and guide customers to locally-owned, independent restaurants that are strongly connected to our local food system and the community, use environmentally and socially responsible business practices, and keep our food heritage alive.
Reservations suggested. Make a reservation online below, ask our concierge or call 1.855.765.7829.
Tucson native and Casino Del Sol Executive Chef, Ryan Clark has a wealth of experience in the food and beverage industry. He graduated top of his class at the Culinary Institute of America in Hyde Park, New York, and was named one of the Top Sixteen Junior Chefs in the U.S. by the American Culinary Foundation. Clark has been nominated for Tucson Weekly’s Best Chef and holds the rare distinction of being named Iron Chef Tucson for three consecutive years. Chef Clark has also been nominated by Food and Wine Magazine as one of the Best New Chefs in the Southwest. He’s a Certified Executive Chef and member of the American Culinary Federation. Chef Clark is the author of Modern Southwest Cooking, a cookbook that showcases his passion for regional cooking and local ingredients.