The Peppermill is a modern-day steakhouse with French and Asian influences. We offer classic steakhouse dishes and nontraditional inspirational entrees.
Our story, though, has been a long and arduous road! It was one that has had many bumps and turns, but we are finally here. The true inspiration comes from our Pit Chef and Owner, Chad Bolar. Through a long process of finding the perfect location, to construction, to permitting, Chef Bolar has given rise to one of the finest steakhouses in the Southwest region.
His culinary mastery speaks a great deal to the dishes presented, as well as the ambiance of the restaurant. He is not only a gifted chef, but he is also one of the finest leaders in the food industry. Those that have had the privilege of working under his tutelage are forever better, for his knowledge and giving personality truly shine through the employees.
Mikey Alesi is our Sous Chef, starting with the Peppermill family since our very beginning, coming from a culinary background and always ensures creativity and uniqueness in new dishes every day.
Fresh bread, buns and baguettes are made fresh in-house daily. We have seafood that is flown in throughout the week, and whenever possible, The Peppermill opts to purchase high-quality foods, beers, wines and spirits from other small and/or local businesses!
If you are in the mood for something different and positively delicious, consider ordering a “Chef’s Whim” appetizer or entrée next time you join us in the dining room. This allows for Chef Chad and Mikey to create a completely one-of-a-kind meal you are sure to not forget!
Established in Tempe in 2019
The Peppermill just opened on the southwest corner of McClintock Drive and Elliot Road. At just 1,600 square feet, it’s not a huge restaurant. With 60 seats, the dining experience is an “intimate” one.
The Peppermill has an open kitchen with a wood-burning stove. In addition to steaks “seasoned to perfection,” Bolar, who was born and raised in Tempe, also offers an oyster bar and a couple of “fresh-catch seafood options.” In addition, The Peppermill’s breads and pastries are made in-house, and the full bar features wines from Arizona and small wineries all over the world.
“I love being here,” Bolar told Jaime Cerreta while showing off some The Peppermill’s most popular dishes. “I’m happy to be here.” Jaime highly suggests you order the cornbread. “There’s a lot going on besides cornbread.” That “a lot” includes smoked ham, onion pepper jam (made in-house), and a black garlic tarragon butter. Jaime said The Peppermill’s Grilled Broccoli Salad is sure to please.
Send Us A Message
7660 S McClintock Dr
Tempe, Arizona 85284 Suite 104
Get In Touch
General: (480) 590-6755
Specials: (480) 590-3194
Tues - Fri : 3 pm - 9 pm
Fri : 3pm - 10 pm
Sat : 5 pm - 10 pm
Closed Sunday + Monday