Chelsea’s Kitchen: An Arizona Roadhouse | Check, Please! Arizona

Chelsea’s Kitchen sits at the corner of 40th St and Camelback and butts up  against the canal. It’s based on the concept of an Arizona Roadhouse—a low ranch-style  building with a generous patio and it’s built of all Arizona-based materials. 

On the menu, you will  find beef items—raised specifically for Chelsea’s Kitchen, along with chicken, vegetarian items, and interesting appetizers like Deviled Eggs. They have a smokehouse area outside where they  smoke and roast and slow-cook their beef, pork, and chicken. 

Chef Geoffrey Lichtenberger says that the food that they serve at Chelsea’s is Southwestern, “we serve a few different varieties of taco, the most popular is the short rib.”

One of their most popular dishes, ordered by all guests, is deviled eggs, “they are really rich and delicious,” they said.

As an entree guest Todd Gibbons had the filet mignon, “it was just well done, medium-rare, the way I like it,” he said, “came to the table sizzling and was so flavorful. 

Nancy Griffiths and Ksey Denny enjoyed the pan fried chicken, which is a boneless chicken filet. “It was perfectly fried, crispy golden, but still juicy on the inside,” they said.

Other attractions include tuna tartare with guacamole, Chelsea's short ribs, and the Howie burger, with gruyere and caramelized onions. Ask for a table on the patio for the best vantage point.

Fun tip: there are always chocolate chip cookies at a table near the entryway—take one on your way  out!