Dining Review
Gordon Biersch
by Cowgirl Connoisseur
I generally give a restaurant three tries before writing a review to get a good feel for the average experience and taste more of the menu. In this case, I only have two personal experiences, but my dining companion has been there a total of five times.
Gordon Biersch is a brewery/restaurant located adjacent to the Jobing.com Arena in Glendale south of Glendale and East of the 101. Their website at http://www.gordonbiersch.com/ says it all started with the dream of two passionate guys named Dan Gordon and Dean Biersch. Their dream of exceptional beer and delicious food became a reality on July 6, 1988 when the first Gordon Biersch opened in Palo Alto, California. Acquired by Big River Brewing Company in 1999, Gordon Biersch now has 17 locations in 13 states and Washington D.C.
The Glendale location is brand new, a part of the exciting WestGate project tied into the Arena and Stadium and Hotel/Convention Center complex driving mass crowds of sports and entertainment seekers to the west valley. It has a distinct advantage of benefiting from the intense traffic pre and post events. And the local business trade has found it an enjoyable lunch spot as well. It’s close enough to park in the Arena west parking lot and walk to the restaurant before or after games.
Each Gordon Biersch restaurant features a unique décor and atmosphere that provides an inviting space for social gatherings, casually sophisticated dining occasions, and private dining events for groups from 15 to 500. This location has a warm modern southwest feel. It’s a large open dining room with views of the kitchen and curtained side rooms for private groups. The booths are comfortable and the noise level was low and comfortable for normal conversation. Our server was attentive and the food arrived in a reasonable time, even in the pre-event dinner rush.
I enjoyed the Cedar Plank Pecan Crusted Salmon Topped with a Honey Pecan Crust and seared on a Cedar Plank, with a Dill Cream Sauce, served with Jasmine Rice and Seasonal Vegetables $18.50. I was a little disappointed that the Honey Pecan Crust seemed to be more an afterthought spooned on topping rather than an actual crust, but it was still flavorful and cooked to perfection.
My companion ordered the Gorgonzola Pear Salad with Pecan Crusted Chicken in Marzen Vinaigrette $12.50. It was a bit on the bland side and required another dose of the dressing to give it a boost.
Okay so it was a so-so dining experience. Maybe a solid 3 stars. But I was willing to give it another try.
Let’s go for the Appetizers. Quick Fried Calamari with Spicy Marinara $9.25. We had Calamari the last visit and it was delicious! A good sized portion hot, fresh and crispy. The marinara sauce was just right and we could have used about half again as much for dipping! My companion loved the Lump Crab Cake with Asian Slaw and
Cajun Remoulade $10.95 We could have selected Gordon Biersch Garlic Fries $5.75, Shrimp and Chicken Potstickers with Asian Barbecue Sauce and Hot Mustard $8.95, Bruschetta with Garlic Parmesan Crostini $8.25, Crispy Artichoke Hearts Topped with Parmesan, served with Lemon Aioli $8.95, Blackened Ahi Tuna Served rare with Cajun Remoulade $10.75, Crab and Artichoke Dip in a Sourdough Bread Bowl $9.95.
Or Glazed Chicken Wings with Sweet Chili and Ginger $8.95 or a Chef’s Sampler $14.95, Brewer’s Feast Sampler $16.95, Tapas Roasted Garlic, Bruschetta, Olive, Relish and Hummus served with Herb Flatbread $8.25, or Southwest Egg Rolls Pulled Chicken, Black Beans, Corn, Roasted Red Peppers and Pepperjack Cheese served with a Roasted Jalapeno Ranch Dipping Sauce $8.50.
Their menu says “Traditional pastas with big flavors to complement our Lager Beers.” Looking at the pasta menu of Fire Roasted Chicken & Fettuccine with Sun-Dried Tomatoes in a Pesto Cream Sauce $15.25, or Pasta Jambalaya Chicken, Shrimp, Ham and Andouille Sausage tossed with Orzo Pasta $15.25, or Linguine Marinara Fresh Mozzarella, Marinara Sauce and Parmesan Cheese $11.50, or Goat Cheese Ravioli Sauteed Mushrooms, Spinach, Pine Nuts with Fresh Rosemary in a Brown Butter
Sauce $14.95. I tried the Ravioli and really enjoyed the combination with a good beer.
Entrees offered include Barbecued Salmon with Asian Barbecue Sauce, Balsamic Grilled Red Onion, Spinach and Sweet Ginger Rice $18.95, Gorgonzola Bone-In Ribeye 18 oz., topped with a Signature Gorgonzola Butter. All steaks are served with Garlic Mashed Potatoes and Seasonal Vegetables $25.50, Flame Grilled New York Strip A hearty 14 oz.char-grilled Strip Steak $22.95. The Bistro Steak Medallions Char-grilled Aged Beef Medallions marinated in Ginger Soy Sauce $19.75 were a good light steak choice. They also offer Bistro Steak Medallions & Crab Stuffed Shrimp $22.50, Teriyaki Flat Iron Steak Grilled to perfection and topped with a rich Teriyaki Sauce, served alongside Garlic Mashed Potatoes and Fresh Asparagus $17.95, Meatloaf Made with Ground Beef and Italian Sausage served with Brown Gravy and Garlic Mashed Potatoes $14.95, Chicken Marsala Sauteed with Shallots and Mushrooms in a Marsala Wine Sauce over Linguine $14.95,(my companion ordered the Chicken Marsala and I tried a bite or two as it’s one of my favorite meals and I must say their chef pleased me with his version of this classic dish.) Pecan Crusted Chicken with Garlic Mashed Potatoes and Seasonal Vegetables $14.95, Chicken Piccata Lightly dusted in Seasoned Flour and sauteed with a White Wine Butter, Lemon Juice and Caper Sauce, served with Jasmine Rice and Fresh Vegetables $14.95, Sesame Seared Ahi Tuna served rare with Red Peppers, Baby Bok Choy and Sweet Ginger Rice $20.95, Cajun Pasta Andouille Sausage, Grilled Chicken and Shrimp and Louisiana Spices with Fettuccine in a Tomato Cream Sauce $15.95.
Sweet and Spicy Cashew Chicken Stir Fry with Asian Vegetables and Jasmine Rice $14.75. (Another dining companion tried the Chicken Stir Fry and was very pleased. It wasn’t too sweet or spicy for her tastes and the vegetables were crisp and not overcooked like some she had experienced.) Spicy Shrimp Stir Fry with Asian Vegetables and Jasmine Rice $16.75, Chicken Parmesan Breaded Chicken Breast topped with Marinara and melted Mozzarella Cheese served with Pesto Cream Linguine $14.50
They offer a selection of Pizzas including, Classic Pepperoni $11.75, Pepperoni & Mushroom Pizza with Mozzarella Cheese $11.95, Chicken & Artichoke with Sun-Dried Tomatoes and Basil $11.95, Roasted Garlic & Chicken Pizza with a White Sauce, Roasted Garlic and Pulled Chicken $11.95, Hawaiian Pizza with Mozzarella Cheese, Diced Ham and Pineapple $11.95, Pepperoni & Sausage with Mozzarella Cheese $11.95,
Veggie Pizza Sun-Dried Tomato Pesto with Artichoke, Mushrooms, Spinach and Roma Tomatoes $11.50, Fresh Mozzarella with Roma Tomatoes and Basil $10.95, Barbecue Chicken Pulled Chicken, Onion, Cilantro and Mozzarella over our Märzen Barbecue Sauce $11.95, or a Create Your Own Start with Tomato Basil Sauce and Mozzarella Cheese $10.75 Each topping: $1.00, Meats: Pepperoni, Italian Sausage, Chicken, Andouille Sausage, Ham, Vegetables: Mushrooms, Roasted Red Peppers, Artichoke Hearts, Sun-Dried Tomatoes, Roma Tomatoes, Red Onions, Spinach, Roasted Garlic, Pineapple.
I must comment on the beer. After all Gordon Biersch is a brewery. Their website educated me saying, “The first thing to know about brewing is that basically, it's cooking. The brewer is a chef, the brewery is his kitchen and the brew kettle no more than a pot. Granted, at 1,500 liters, it is a very, very large pot. The recipe for Gordon Biersch beer contains only four ingredients as dictated by the 500-year-old German purity law called Reinheitsgebot. (Rine-HEIGHT-ski-bot') The German Purity Law that dates back to 1516 which says beer can only be made with 3 ingredients, Barley. Hops and water. Interestingly, at the time no one knew that yeast was involved in the process. (It was in the air.) So yeast has since been added as the fourth ingredient. Many people use color to classify beer, but an even more basic distinction is between lagers and ales. Most microbrews are ales. They are made from top fermenting yeasts and are typically stored for about two weeks. Most ales are fruity and complex in flavor. Gordon Biersch brews mostly lagers. Lagers use bottom fermenting yeasts and are stored for about five weeks after brewing, which results in a crisper, smoother flavor. Gordon Biersch brews beers that range in color from gold to auburn to brown and to black, but most of our flagship beers are lager style resulting in what we think are wonderfully drinkable brews. The bottom line? Judge a beer based on taste not color.”
We tried GOLDEN EXPORT a smooth, refreshing lager, lightly hopped with a dry finish. The demand was so high when it was first brewed in the 1870s, that it was “exported ” to other regions in Germany. I don’t claim to be an aficionado of beer, but I know what I like and this is a fine beer. And we tried MÄRZEN (Maert-zen) a dry, auburn-colored, Bavarian lager with a mildly sweet finish. It was originally brewed in March (“Marz ” in German) an store in caves to be drunk during warmer weather. I can see why the Germans like their beer. This one is especially nice with a steak.
So after a couple of visits I have moved it up to a 4 star dining experience. Gordon Biersch, 6915 North 95th Avenue, Glendale, AZ 85305, phone: 623-877-4300 fax: 623-877-4305, Hours Sunday – Monday: 11am – 11pm, Tuesday - Thursday: 11am - 12am, Friday – Saturday: 11am – 1am. They offer specials on appetizers $4.95 from 4-6:30pm and 10pm to close if you arrive after the games. Tell them the Cowgirl Connoisseur sent you!
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Gordon Biersch
by Cowgirl Connoisseur
I generally give a restaurant three tries before writing a review to get a good feel for the average experience and taste more of the menu. In this case, I only have two personal experiences, but my dining companion has been there a total of five times.
Gordon Biersch is a brewery/restaurant located adjacent to the Jobing.com Arena in Glendale south of Glendale and East of the 101. Their website at http://www.gordonbiersch.com/ says it all started with the dream of two passionate guys named Dan Gordon and Dean Biersch. Their dream of exceptional beer and delicious food became a reality on July 6, 1988 when the first Gordon Biersch opened in Palo Alto, California. Acquired by Big River Brewing Company in 1999, Gordon Biersch now has 17 locations in 13 states and Washington D.C.
The Glendale location is brand new, a part of the exciting WestGate project tied into the Arena and Stadium and Hotel/Convention Center complex driving mass crowds of sports and entertainment seekers to the west valley. It has a distinct advantage of benefiting from the intense traffic pre and post events. And the local business trade has found it an enjoyable lunch spot as well. It’s close enough to park in the Arena west parking lot and walk to the restaurant before or after games.
Each Gordon Biersch restaurant features a unique décor and atmosphere that provides an inviting space for social gatherings, casually sophisticated dining occasions, and private dining events for groups from 15 to 500. This location has a warm modern southwest feel. It’s a large open dining room with views of the kitchen and curtained side rooms for private groups. The booths are comfortable and the noise level was low and comfortable for normal conversation. Our server was attentive and the food arrived in a reasonable time, even in the pre-event dinner rush.
I enjoyed the Cedar Plank Pecan Crusted Salmon Topped with a Honey Pecan Crust and seared on a Cedar Plank, with a Dill Cream Sauce, served with Jasmine Rice and Seasonal Vegetables $18.50. I was a little disappointed that the Honey Pecan Crust seemed to be more an afterthought spooned on topping rather than an actual crust, but it was still flavorful and cooked to perfection.
My companion ordered the Gorgonzola Pear Salad with Pecan Crusted Chicken in Marzen Vinaigrette $12.50. It was a bit on the bland side and required another dose of the dressing to give it a boost.
Okay so it was a so-so dining experience. Maybe a solid 3 stars. But I was willing to give it another try.
Let’s go for the Appetizers. Quick Fried Calamari with Spicy Marinara $9.25. We had Calamari the last visit and it was delicious! A good sized portion hot, fresh and crispy. The marinara sauce was just right and we could have used about half again as much for dipping! My companion loved the Lump Crab Cake with Asian Slaw and
Cajun Remoulade $10.95 We could have selected Gordon Biersch Garlic Fries $5.75, Shrimp and Chicken Potstickers with Asian Barbecue Sauce and Hot Mustard $8.95, Bruschetta with Garlic Parmesan Crostini $8.25, Crispy Artichoke Hearts Topped with Parmesan, served with Lemon Aioli $8.95, Blackened Ahi Tuna Served rare with Cajun Remoulade $10.75, Crab and Artichoke Dip in a Sourdough Bread Bowl $9.95.
Or Glazed Chicken Wings with Sweet Chili and Ginger $8.95 or a Chef’s Sampler $14.95, Brewer’s Feast Sampler $16.95, Tapas Roasted Garlic, Bruschetta, Olive, Relish and Hummus served with Herb Flatbread $8.25, or Southwest Egg Rolls Pulled Chicken, Black Beans, Corn, Roasted Red Peppers and Pepperjack Cheese served with a Roasted Jalapeno Ranch Dipping Sauce $8.50.
Their menu says “Traditional pastas with big flavors to complement our Lager Beers.” Looking at the pasta menu of Fire Roasted Chicken & Fettuccine with Sun-Dried Tomatoes in a Pesto Cream Sauce $15.25, or Pasta Jambalaya Chicken, Shrimp, Ham and Andouille Sausage tossed with Orzo Pasta $15.25, or Linguine Marinara Fresh Mozzarella, Marinara Sauce and Parmesan Cheese $11.50, or Goat Cheese Ravioli Sauteed Mushrooms, Spinach, Pine Nuts with Fresh Rosemary in a Brown Butter
Sauce $14.95. I tried the Ravioli and really enjoyed the combination with a good beer.
Entrees offered include Barbecued Salmon with Asian Barbecue Sauce, Balsamic Grilled Red Onion, Spinach and Sweet Ginger Rice $18.95, Gorgonzola Bone-In Ribeye 18 oz., topped with a Signature Gorgonzola Butter. All steaks are served with Garlic Mashed Potatoes and Seasonal Vegetables $25.50, Flame Grilled New York Strip A hearty 14 oz.char-grilled Strip Steak $22.95. The Bistro Steak Medallions Char-grilled Aged Beef Medallions marinated in Ginger Soy Sauce $19.75 were a good light steak choice. They also offer Bistro Steak Medallions & Crab Stuffed Shrimp $22.50, Teriyaki Flat Iron Steak Grilled to perfection and topped with a rich Teriyaki Sauce, served alongside Garlic Mashed Potatoes and Fresh Asparagus $17.95, Meatloaf Made with Ground Beef and Italian Sausage served with Brown Gravy and Garlic Mashed Potatoes $14.95, Chicken Marsala Sauteed with Shallots and Mushrooms in a Marsala Wine Sauce over Linguine $14.95,(my companion ordered the Chicken Marsala and I tried a bite or two as it’s one of my favorite meals and I must say their chef pleased me with his version of this classic dish.) Pecan Crusted Chicken with Garlic Mashed Potatoes and Seasonal Vegetables $14.95, Chicken Piccata Lightly dusted in Seasoned Flour and sauteed with a White Wine Butter, Lemon Juice and Caper Sauce, served with Jasmine Rice and Fresh Vegetables $14.95, Sesame Seared Ahi Tuna served rare with Red Peppers, Baby Bok Choy and Sweet Ginger Rice $20.95, Cajun Pasta Andouille Sausage, Grilled Chicken and Shrimp and Louisiana Spices with Fettuccine in a Tomato Cream Sauce $15.95.
Sweet and Spicy Cashew Chicken Stir Fry with Asian Vegetables and Jasmine Rice $14.75. (Another dining companion tried the Chicken Stir Fry and was very pleased. It wasn’t too sweet or spicy for her tastes and the vegetables were crisp and not overcooked like some she had experienced.) Spicy Shrimp Stir Fry with Asian Vegetables and Jasmine Rice $16.75, Chicken Parmesan Breaded Chicken Breast topped with Marinara and melted Mozzarella Cheese served with Pesto Cream Linguine $14.50
They offer a selection of Pizzas including, Classic Pepperoni $11.75, Pepperoni & Mushroom Pizza with Mozzarella Cheese $11.95, Chicken & Artichoke with Sun-Dried Tomatoes and Basil $11.95, Roasted Garlic & Chicken Pizza with a White Sauce, Roasted Garlic and Pulled Chicken $11.95, Hawaiian Pizza with Mozzarella Cheese, Diced Ham and Pineapple $11.95, Pepperoni & Sausage with Mozzarella Cheese $11.95,
Veggie Pizza Sun-Dried Tomato Pesto with Artichoke, Mushrooms, Spinach and Roma Tomatoes $11.50, Fresh Mozzarella with Roma Tomatoes and Basil $10.95, Barbecue Chicken Pulled Chicken, Onion, Cilantro and Mozzarella over our Märzen Barbecue Sauce $11.95, or a Create Your Own Start with Tomato Basil Sauce and Mozzarella Cheese $10.75 Each topping: $1.00, Meats: Pepperoni, Italian Sausage, Chicken, Andouille Sausage, Ham, Vegetables: Mushrooms, Roasted Red Peppers, Artichoke Hearts, Sun-Dried Tomatoes, Roma Tomatoes, Red Onions, Spinach, Roasted Garlic, Pineapple.
I must comment on the beer. After all Gordon Biersch is a brewery. Their website educated me saying, “The first thing to know about brewing is that basically, it's cooking. The brewer is a chef, the brewery is his kitchen and the brew kettle no more than a pot. Granted, at 1,500 liters, it is a very, very large pot. The recipe for Gordon Biersch beer contains only four ingredients as dictated by the 500-year-old German purity law called Reinheitsgebot. (Rine-HEIGHT-ski-bot') The German Purity Law that dates back to 1516 which says beer can only be made with 3 ingredients, Barley. Hops and water. Interestingly, at the time no one knew that yeast was involved in the process. (It was in the air.) So yeast has since been added as the fourth ingredient. Many people use color to classify beer, but an even more basic distinction is between lagers and ales. Most microbrews are ales. They are made from top fermenting yeasts and are typically stored for about two weeks. Most ales are fruity and complex in flavor. Gordon Biersch brews mostly lagers. Lagers use bottom fermenting yeasts and are stored for about five weeks after brewing, which results in a crisper, smoother flavor. Gordon Biersch brews beers that range in color from gold to auburn to brown and to black, but most of our flagship beers are lager style resulting in what we think are wonderfully drinkable brews. The bottom line? Judge a beer based on taste not color.”
We tried GOLDEN EXPORT a smooth, refreshing lager, lightly hopped with a dry finish. The demand was so high when it was first brewed in the 1870s, that it was “exported ” to other regions in Germany. I don’t claim to be an aficionado of beer, but I know what I like and this is a fine beer. And we tried MÄRZEN (Maert-zen) a dry, auburn-colored, Bavarian lager with a mildly sweet finish. It was originally brewed in March (“Marz ” in German) an store in caves to be drunk during warmer weather. I can see why the Germans like their beer. This one is especially nice with a steak.
So after a couple of visits I have moved it up to a 4 star dining experience. Gordon Biersch, 6915 North 95th Avenue, Glendale, AZ 85305, phone: 623-877-4300 fax: 623-877-4305, Hours Sunday – Monday: 11am – 11pm, Tuesday - Thursday: 11am - 12am, Friday – Saturday: 11am – 1am. They offer specials on appetizers $4.95 from 4-6:30pm and 10pm to close if you arrive after the games. Tell them the Cowgirl Connoisseur sent you!
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