Arizona Dining

Phoenix Pyro impresses

Erin Thorburn March 30, 2024

iStock photo credit: andreusK

If you visit the Flagship Restaurant Group’s website — operators of Pyro — you’ll learn that Pyro’s creators are dreamers, foodies, families, chefs, innovators and creatives. When you physically visit Pyro, you’ll see why. Because Pyro is clearly designed with these elements in mind. This Japanese-American fusion concept situated in the cross streets of 40th Street and Camelback Road boasts a welcoming, modern mood — decorated to the hilt. And the food! As intentionally executed and rich as Pyro’s ambiance, is its menu.

Pyro musts:

Start with a shared plate
Try the 40 Day Dry Aged Bone-in Ribeye
Top your meal off with the Ube Panna Cotta

Whether you’re sitting in a cozy velvet ensconced booth (complete with a matching throw pillow or two) at a large round table, or galley seating, Pyro’s atmosphere does not disappoint. You’ll be especially pleased and impressed if you happen to be seated near the kitchen. This open area is clearly where the magic and “hearth” happens — a place where foodie voyeurs get a first-hand view of Pyro’s fare in all its various stages.

Menu mainstays

The hearth, placed front and center in Pyro’s open kitchen, is where specialty menu items such as the 40 Day Dry Aged Bone-in Ribeye; Filet Mignon; Bone-in NY Strip; Roasted Chicken; Lamb Rack; Spiny Lobster and Whole Branzino are cooked. These delicious centerpieces are the highlight of Pyro and not to be missed. Our server, Leah, recommended the Bone-in-Ribeye, and you’ll know why if you order it too. This shining star will give any other ribeye in the region an run for its money — tender, flavorful, flawless. Our table also had the Whole Branzino, crisped to perfection and the tasty, succulent Roasted Chicken.

In addition to Hearth selections, Pyro offers a diverse spread of share plates, noodles, caviar, salads and sides. It’s through these offerings where Pyro’s Japanese influences shine in clever ways. For share plates — in the skewer section of the menu — the Short Rib skewer is simply scrumptious, showcasing ponzu glaze, lime, hearth onions, pickled jalapeño and wasabi. Over in the Noodles neck of the woods, seafood enthusiasts will love the Dungeness Crab plate featuring a mix of meyer lemon, crème fraîche, chive and smoked trout roe.

As for salads and sides, the Butter Lettuce salad, stacked aesthetically with grilled radicchio, hazelnut, meyer lemon ricotta, embered grapes and brown butter vinaigrette is divine. In the sides department, I whole-heartedly suggest ordering the Miso Potato Au Gratin and Wood Roasted Mushrooms, which again marry unique Japanese influences with traditional American recipe flavors.

Cocktails and panna cotta

In addition to its dynamic main courses and accompaniments, Pyro has an extensive cocktail, wine, sake and beer list. And before closing, it would be a great disservice should dessert not be mentioned here. While Pyro currently showcases several options for varying sweet tooths the Ube Panna Cotta is one of the clear favorites among staff and patrons. This panna cotta recipe twist, served with coconut tapioca pudding, mango lassi froyo and candied sesame was another five-star recommendation from Leah — and as we were leaving, another server asked what our favorite dessert was, and before I could answer, she said, “The Ube Panna Cotta, right?” Right.