Chad’s Steakhouse and Saloon

We’ve eaten at Chad’s several times and went again last night since it was Saturday before Holy Week and no red meat for a week.
They do a great job with their steaks. Salt and pepper only. They don’t hide their steaks behind a lot of seasonings like a lot of other places. So you can taste that they are starting with great cuts of meat. Then they cook it just right. Hubby and I like medium rare. And medium rare it was. I had the rib eye and hubby had the porterhouse. Both of us had baked potatoes and salad. Yummy!
Great way to start Holy Week!

Passed it for serval years decided to give it a try– was… Ok. Probably wouldn’t frequent. Food is nothing special. Filet tastes like the grill needed cleaning. How ever the Red Velvet drink was tasty.

Was here last night Oct. 3^rd., celebrating my son’s Birthday — with Jared Michel and Jon Field. The food AND service was excellent, as always (been coming to Chad’s for many years). And the hospitality was wonderful. The owner, Shaun Herrington was friendly as always, knows us by name & family, and always stops by our table to check on us. We have come here throughout the years for birthdays and family occasions as well as recommending Chad’s to our friends, who all give us great feedback and recommend it to their friends. Chad’s is by far THE best steakhouse in Tucson where you can always feel welcome and at home. We highly recommend Chad’s to all your family and friends, as well as to newcomers and visitors to Tucson!!!

Chads the best steakhouse in Tucson !! from day1 they treated us like family, the second time we went they remembered what we like just simply amazing we try and go there once a week sometime we have bigger parties and everyone enjoys it
thanks to the staff awesome place
Pete

I visited with two coworkers during a business trip.
Saturday evening, at around 7 PM. The place was half empty even though it was a Saturday evening. We were immediately seated, but then ignored for 20 minutes. Apparently no waiter was assigned to that table.
The orders took forever to arrive. We did get some fresh cheesy bread which tasted good. Food was average, waiter had some attitude. Will not visit again.

I’m surprised there are so many bad reviews for this place. I like it. It’s not fancy but I don’t like fancy steakhouses. The food is nice and fresh. Love the cheesy biscuits, love the garden salad that is more than just iceberg lettuce and comes with homemade dressing. Every steak I’ve had here was cooked perfectly. I like the kind of old school décor, like a cowboy steakhouse but not chintzy. Price point is right on. I would come here again and bring out-​of-​towners.

The service was very attentive and friendly, we came in for the prime rib and were not disappointed very tasty. this place is very old school its almost like stepping back into the 60’s with the ice cold metal salad dishes and they way they garnish their plates.
if your looking for a food network glitzy experience well you best move on, but if you want a solid old skool southwest steak house experience then this is it.

The food used to be good. Has become sloppily overlooked leather. The atmosphere, when the food was good, has at least rustically charming but in reality when added to the now bad food and HORRIBLE service, is truly rustically dirty… Bathrooms were dirtier than an outhouse at the Slaughter House… WAH!

Chad’s. Okay the place looks a bit like a John Wayne Museum blew up and bits of cowboy got stuck everywhere. It is not a place for those looking for understated sophistication, honestly the décor is hokey as heck. Now that being said they make a simple but good steak, reasonably priced and served by a pleasant and attentive waitstaff. I’ve never had a bad meal, and I think I (or my dining companions) have ordered most of the things on the menu. A menu that really is only fit for a carnivore btw. It is not fancy food, but it is hearty and tasty. I like it’s lack of pretension, and the homeyness (well if you live on a ranch) of the place. They can get busy on weekend nights, so think about a reservation. Especially during snow-​bird season, since the place seems to attract older folks.

Ordered a well done filet, Came undercooked.
Tasted like rubber.
Server Blake was EXTREMELY nice though.
Speed: FAST.
Restrooms: Dirty.
Tables: DIRTY.
Content of pictures in restroom: DIRTY.
Food: Horrible.
Service: Great and fast, Aside from horrible food.

RC products pretty much told me what I was getting in to. Don’t bother.

This place is terrible. We stopped in for dinner a few weeks back when I was in Tucson. My first impression was that the place was filthy and it was. Lots of tables that needed to be bussed, silverware and food on the floors… gross. We should have turned around and left, too bad we didn’t because things went downhill from there.
There is not much to say about the food except that it is the typical uninspired meat and potato fare. I had the beef kebab. The steak was tough… My mother-​in-​law had the ribeye. It was all gristle. It was Inedible. When we complained to the waiter about the poor quality of the food he shrugged his shoulders, mumbled a few words of an apology and stalked off. We will NEVER come back. If you are hungry for a steak there is an Outback Steakhouse around the corner on Grant. Anything is better than Chad’s.

Biscuits are the bomb. The porterhouse is amazing and the salads are nice!

Very good cheese biscuits. However, the rest of the food was average at best… to include the «signature» ribeye. This might receive a higher rating if I didn’t spend the amount that I did for the quality of food the we got.
Our server, on the other hand, was very good. My impression was that the staff in general was very courteous.

We decided to give Chad’s a shot for our anniversary dinner after seeing it as an option for online reservations. After all, how can you go wrong with beef?
Apparently, quite wrong. My prime rib was quite cold for medium rare, though the outer edges were more done, and the whole thing was a bit chewy. My husband’s steak had to be trimmed so much, only about half of the original piece was edible, and the meat was lukewarm at best.
Apparently, the kitchen was busy that night, even at 5, because of a catering order, so I guessed that the problems were because of a busy staff, but after reading some of the other reviews here, I’m going to guess that that wasn’t the problem.
Our server was nice enough, and she obviously knows the regulars; she asked the couple seated behind us if they wanted their «regular“s and offered to put together something special for them. Can’t say I’d want to return often enough to have a «regular,» though.

With a party of 16 on our yearly New Years get together dinner, I am very disappointed in Chads Steak House. The large table was partially set up, with no condoments. Our reservation was for 6pm, we order about 6:30 and didn’t recieve our salads untill 7:30pm. The salads were okay, probably the best part of out entire meal. Our main course did not arrive until 8:15. Portions were cold, bake patato was warm, steak was also warm and not very flavorable. Fries that came were very cold. Not one person out of 16 stated they really enjoyed their meal. Cowboy beans were also pretty good. Bread was limited to what was brought as we arrived, and never replensished.
The waitress was friendly, but definitly needed help with such a large party.
The special on the internet was also not honered.
We won’t be back. PLEASE take heart on all reviews, I didn’t, my mistake!

Without even considering the dark and rustic décor, the food is barely edible. Ok the salad was green and the bread was kinda small but our steaks were both a little chewy, thin and had too many charred spots.
Service was friendly but a little slow and it wasn’t even crowded. And yeah, it’s a steakhouse /​saloon so I should probably expect it to be a little «rustic» and «original» but it’s just way too dark in there. I felt like I was eating in a cave and it was still broad daylight outside. Ambience matters in a restaurant and this place has none.
So I want to thank groupon for the experience to eat at this Tucson «original». I didn’t have to pay full-​price to eat awful food in a wooden cave and that’s worth the extra star.
Don’t go. Trust me.

This must have been what Stuart Anderson envisioned when he first started the Black Angus chain. It felt like we should have tied our horses up outside before we came in.
The food was basic steak fare. I had the ribeye, baked sweet potato and a salad. We also started with deep fried zucchini just like at BA. They also had Steak FANGERS thats right FANGERS!!! We’ll save those for our next trip.

OK Guys. Cut it out. This place is great and an original. Too much criticism on the décor. That’s what make it unique and great. Very rustic and authentic saloon style. Party of 6. Some had fish and some had ribs or steak. Everything was very good from the service as well as the appetizer special. For beer drinks, I highly recommend the Kiltlifter Ale. Very smooth. We didn’t have dessert. Quite a large salad and dinner portions were very good.

Chad’s Steakhouse and Saloon.
Bland, Boring, Tired and Expected
I really enjoyed reading Courtney Colainanni’s interview of Executive Chef Satchi Buber in Tucson Guide*. Unfortunately, that’s all I enjoyed.
Chef Buber is a proud Hungarian that grew up learning traditional recipes from his mother. Meat and spices were the focus of the nomadic people that arrived in the Hungarian region in 800 AD and it remains the main focus of Hungarian cuisine today. Unfortunately, Hungarian Cuisine doesn’t seem to have had much influence on Chef Buber. Hungarians gave us hot paprika, sweet paprika, sausages and goulash. So far Chef Buber only gives us bland, boring, tired and expected.
A wagon wheel and small stream by the door with a too-​small sign floating above sets the tone for the tired «decorations» inside. Chad’s wants to be a wild west saloon… desperately… but it’s trying too hard and using old, worn out, faded, stereotypical trinkets. Lighting is too harsh to be enjoyable or realistic. Back room activities were instead performed right in front of me with a tiny screen embarrasingly trying to hide it. (See photo).
The «comes with it» salad arrived on a nice, chilled, pewter platter. But the mostly iceberg lettuce, carrot slivers, broccoli, and tomatos composed salad had no flavor. Even the bleu cheese crumbles they sprinkled on top were bland for bleu cheese.
I ordered the rib eye because in his interview, Chef Buber said it was his most flavorful steak with great marbling. If this is his most flavorful steak then the rest of his steaks have negative flavor. While it did have great marbling and it was cooked to medium rare just as I ordered it had absolutely no flavor. None.
The baked sweet potato had been baked dry and served with a plastic cup of butter and another of brown sugar. Rather disturbingly the potato had been cut to measurement and weight. I understand the need to maintain portion sizes… but don’t make it a glaring part of the presentation of my meal please. If sweet potatos are so expensive that you must do this make mashed sweet potatos so it’s not so obvious.
Cowboy Beans (baked beans with more onion) were oddly served in a small crock to be shared at the table. They were spiced… but seemed canned.
The staff is well educated on cuts of meat. Nice job. Management is attentive and quick to fix problems but they stand by the kitchen door and stare at the patrons like anxious teachers expecting a fight on the playground.
The desserts are prepackaged and oh so worn out. Cheese cake, mud pie, Death by chocolate… yawn. … sorry. I didn’t bother.
I expected an incredible, savory, craveable steak dinner from this up and coming young chef. That didn’t happen.
Something tells me Chef Buber is one to watch but for now he’s not the one to cook.
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*read the interview in… Tucson Guide, Winter 2008 – 2009, page 79.