For over the past 20 years, we’ve celebrated the Valley’s best. From the top businesses and professionals to the people who make it all happen, Arizona Foothills Magazine’s annual Best of Our Valley contest recognizes Arizona’s crème de la crème across more than 400 categories. From the best doctors and best resort down to the best cup of coffee you can find around town, each Best of titleholder is chosen by those who know the city best – our readers.
Each week, we’ll be highlighting individual winners from Best of Our Valley 2019, who share their advice, insights and thoughts on what it means to be a part of this exclusive list. Winners will be featured in the April 2019 issue of Arizona Foothills Magazine, a tell-all guide to the best people and places in the Valley of the Sun, as chosen by its residents.
The Best of spotlight is on J&G Steakhouse who claimed AFM’S Fave Most Amazing Restaurant Interior. Congrats, J&G Steakhouse!
AFM: In a brief 2-3 sentences, please tell us a little bit about you —
Patrick Norton (PN), GM of J&G Steakhouse Scottsdale: J&G Steakhouse is the award-winning restaurant at The Phoenician helmed by Chef Jacques Qualin, who serves up his modern takes on classic steakhouse dishes. Nestled on the south slope of Camelback mountain J&G pairs award-winning premium meats and a global selection of seafood with the finest local ingredients and worldly spices. In honor of its 10th anniversary, J&G recently underwent a wall-to-wall remodel, updating its interiors and menus to continue to provide a great experience for all guests.
AFM: What does it mean to you to be a Best of Our Valley winner?
PN: It’s an honor to have our recent remodel recognized for Best Interiors, as we wanted to update the experience for our guests and provide them with the luxuries and comfort they come to expect at an award-winning steakhouse.
What’s your favorite part about being the Best of Our Valley’s Favorite Most Amazing Restaurant Interior?
PN: Receiving recognition from our diners and knowing the remodel made a positive impact on the dining experience.
AFM: Have you seen any benefits as a result of being a BOOV winner?
PN: As a BOOV winner, it brings in new customers who may not have visited us before and get to experience our restaurant as well as bringing us back to “top of mind” for those who have been here before.
AFM: How does your team put its “best” foot forward every day?
PN: Always treating customers as if they’ve been a long time customer at our restaurant even if they are from out of town and it’s their first visit. We are very proud of what we have to offer and we delight in sharing it all with others.
