Midtown Phoenix has a new spot for seafood, slow-smoked barbecue and cocktails with a Western twist. Cowboy Seafood, the latest concept from fourth-generation restaurateur Christopher Collins and Common Ground Culinary, officially opened October 9 at Park Central.
The 5,000-square-foot restaurant was created as a love letter to Collins’ own neighborhood. Developed in collaboration with Plaza Companies, Cowboy Seafood blends the warmth of a Southern smokehouse with the relaxed atmosphere of a coastal restaurant. The space features an 80-seat dining room, a 22-seat island bar, a 12-seat community table and an 80-seat patio, offering plenty of options for different occasions.
“We wanted Cowboy Seafood to be the kind of place that works for whatever your day looks like,” Collins said. “You can come in for a drink and some oysters, grab lunch, bring the family in for dinner or celebrate something with friends. It’s meant to feel special but never like you need a special occasion to come here.”
The Misfit BBQ Smoke Yard anchors the smokehouse side of the menu with a competition-grade J&R Manufacturing smoker and a custom dual-spit Santa Maria grill. Guests can expect pecan-smoked St. Louis ribs, whole hog smoked pork and prime brisket, accompanied by a trio of barbecue sauces.
For those who want to sample several specialties, “The Whole Truth” combines two meats, sausage, smoked wings, a bacon-cheddar drop biscuit and two sides. The barbecue menu also ventures beyond traditional smoked meats with honey-fire chicken wings, pecan-fired grilled artichokes, fried “Bama” ribs served with Alabama white sauce, burnt ends mac ’n’ cheese and smoked jalapeño cheddar grits.
On the seafood side, Saltwater Saint Raw Bar offers a rotating selection of fresh options, including oysters with horseradish cocktail sauce and champagne mignonette, Old Bay shrimp cocktail, spicy tuna and blue crab California rolls, Salt Block sashimi and West Coast poke.
Seafood platters bring together oysters, wild shrimp, scallops, Florida stone crab and Maine lobster for a more indulgent meal. There’s also the Alaskan halibut with lemon-caper sauce, blackened swordfish with compound butter, broiled Idaho trout with a Parmesan crust, Faroe Island salmon with barbecue glaze, Cajun Texas redfish with remoulade and a rotating chef’s market catch.
Scratch-made sides round out the offerings, including bacon-cheddar drop biscuits, charred Brussels sprouts with candied bacon, pecan-fired asparagus and Cowboy Cheddar Mac. The drinks menu carries the restaurant’s blend of Western character and coastal inspiration into the bar.
Smoke on the Water combines Casamigos Blanco tequila, Verde Amarás Mezcal, grapefruit soda and smoked Hawaiian salt. Sweet Home Arizona features Lalo Blanco tequila with blood orange, lime and grapefruit, while Thunder Rolls brings together pecan fat-washed rye, sweet vermouth, Angostura bitters and cherry.
Frozen cocktails, Arizona craft beers and a wine list featuring selections from California, Arizona, Oregon are also available. For menus, reservations and upcoming events, visit cowboyseafoodaz.com.
