Cleaverman Review | Phoenix’s New Steakhouse Raises the Bar

Born and raised in Texas, I know good steak. I have been to numerous great steakhouses in the Valley, and with Arizona currently experiencing a steakhouse boom — eight high-end steakhouses opened in 2025, and eight more are slated for 2026, according to Western Retail Advisors — I was curious to see how Cleaverman would stand out from the rest.

Inspired by high-end steakhouses in Chicago and New York, Cleaverman’s exudes prestige the moment you walk through the door. A long hallway, fully draped in deep olive velvet curtains, sets a moody tone, adding a hint of mystery while giving those dining on the other side a sense of privacy.

The main dining room showcases grandeur and opulence evocative of the past, with espresso-colored upholstery on the booths and chairs, and burgundy stone tables with marbling like that of a steak. Large chandeliers, reminiscent of plumage arrangements, hang from the limewash ceilings, casting a warm, golden glow on the restaurant. Velvet drapery lines the walls, which feature commissioned figurative-realism artwork by local artist Brian Lipperd. 

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While seated at my booth, I could hear the subtle echo of live music coming from the Filthy Martini Bar, a connecting cocktail lounge. Although I didn’t go inside, I could tell it would be a hot spot for grabbing a quality cocktail and indulging in live entertainment.

The server, Erick, greeted my guest and me with enthusiasm. He walked us through the diverse menu and highlighted some standout dishes such as the shrimp cocktail, which consists of four large shrimp tossed in a citrus herb butter sauce with a housemade horseradish cocktail sauce; shellfish gratin, where guests choose between crab or lobster, which is then baked with butter, bechamel sauce and topped with a delicate puff pastry; as well as its ICONIC caviar service, presented on luxurious silver platters.

​The creme de la creme of Cleaverman is definitely its steak selection. Guests can choose from an array of cuts, including filets and ribeyes, as well as porterhouse, strip loin and rib cap. The star of the steak menu is the 30-day, dry-aged prime rib crusted in porcini and herbs and served with rosemary black garlic au jus, French onion horseradish cream, Spanish pepper chimichurri and fresh horseradish.

The baked potato rolls came with a delicious bacon-cheddar butter, and the crab cake was the best I have tried; it was the perfect medley of crab, with a panko breading to add a subtle texture, and sat in a lobster bisque that was so creamy it could be its own soup. The shellfish gratin was delectable. The five bite-sized lobster puff pastries were devoured.

For our mains, I ordered the lobster Wellington: prosciutto-wrapped Maine lobster and herbed shrimp mousseline wrapped in puff pastry and coated in brown butter. My fiancé ordered the 8-oz filet with brandy-green peppercorn sauce and chimichurri. We couldn’t shy away from the sides, so we ordered the potato purée, creamed corn spoon bread, and wild mushrooms and onions. The chef surprised us with the 12-oz Australian lobster tail; it was massive and tasted absolutely incredible. The Wellington has a unique flavor profile that I thoroughly enjoyed. The delicacy of the puffed pastry mixed incredibly well with the fresh, succulent lobster. The potatoes were extremely light, whipped to perfection, and the steak was ambrosial; its buttery-soft texture melted in my mouth with every bite. 

With all the food, we made sure to leave room for dessert and asked Erik to surprise us. He presented the brown-butter cookie skillet, topped with popcorn ice cream and garnished with salted-caramel popcorn. It was the perfect medley of salty, sweet and satiating. We also indulged in the Basque cheesecake topped with natural honeycomb; it was light and highly satisfying.

Cleaverman is more than just a standout steakhouse; it’s an experience. Between the white-glove service, thoughtful presentations and impeccable food, you leave with more than just a satisfied appetite. You leave with an impactful, lasting impression of a restaurant that knows what it means to be ICONIC.