Steak and Stone, Gilbert

In places where the summer heat reaches above 105º, people joke about cooking eggs and other foods on the sun-baked asphalt. Little did they know that they could experience a similar concept year-round at Steak and Stone. Here, artisan cuts of meat—filet mignon, sirloin, rib eye—are cooked to each diner's desired doneness on a 500º stone slab at the table. The steak sizzles away, absorbing salt and slowly fading from bright red to seared brown, as guests avail themselves of the salad bar and sides like bourbon baked beans and garlic mashed potatoes.