A Legendary Comeback

Durant’s Steakhouse roars back to life with steaks, martinis and memories

By Alison Bailin Batz

Since opening in 1950 along Central Avenue, Durant’s Steakhouse has been a culinary constant in Phoenix, defined by martinis, porterhouse steaks and power lunches. The Valley icon was long led by second-generation owner Jack McElroy who, knowing there was no family successor, began seeking a suitable new owner to carry on Durant’s legendary legacy.

Enter brothers Mike and Jeff Mastro, who purchased Durant’s in 2025. The dynamic duo and James Beard nominees are not only the founding family of the Mastro’s brand, which they sold in 2007, but the brain trust behind Prime Steak Concepts, known for Steak 44, Ocean 44 and Dominick’s Steakhouse. Together, the brothers spent nearly a year thoughtfully restoring Durant’s.

Opened in late December 2025, the 6,000-square-foot space looks and feels much like it did when it first opened. Guests still enter through the back door and walk through the kitchen. However, the kitchen has been upgraded into a state-of-the-art culinary kingdom. The dining room unveils itself in similarly familiar fashion. The beloved red booths have been rebuilt and refreshed, and the famous red wallpaper remains. In addition, the central bar anchors the room as it always has, surrounded by glowing neon signs, porterhouse club plaques, and vintage accents. The exterior’s signature pink hue has been freshly repainted, and the private dining room – closed since the 1970s – has reopened.

Longtime fans will be delighted by how much has stayed the same on the menu. Spinach dip, oysters Rockefeller, shrimp scampi, prime rib, and the porterhouse steak for two all remain, prepared with upgraded ingredients and the level of precision guests expect from Prime Steak Concepts. Dessert tokens still quietly appear when guests are celebrating a birthday, allowing for free dessert redemption.

Led by executive chef Felix Ruiz with culinary oversight by chef Marc Lupino, today, Durant’s still feels timeless rather than trendy, with new elements layered in seamlessly. The menu now includes caviar cones, fried deviled eggs, flamingo shrimp, and a sumptuous caviar service. Standout entrees include the upgraded porterhouse for two, the crisp and indulgent veal Parmesan, and lobster Thermidor. Sides such as scalloped potatoes and rigatoni with vodka sauce complete the experience, while desserts such as the strawberry shortcake and pear crumble have been refined. Mid-day service on Fridays was reintroduced in January as well, ushering back in the “power lunch” tradition.

The cocktail program offers a high-end, classic wow factor. Martinis anchor the list, led by the Durant’s Signature Martini. Zero-proof options are thoughtful, as are the beer and wine selections.

Durant’s is open Monday through Thursday from 4 to 9:15 p.m., Friday from 11 a.m. to 10 p.m., and Saturday and Sunday from 4 to 10 p.m.

Durant’s Steakhouse, 2611 N. Central Ave., Phoenix; 602.264.5967; www.durantssteakhouse.com.