Fargo's Steak House - Payson

Our server Jordan was amazing. Can't say that for the owner and the manager Debby. My 16-oz primary rib was ground three times. Order medium rare. The plate came everywhere with blood, half was properly cooked and the other half was rare. They took it back and fired it again. It was good. 3. Once it came out, it was a super thin piece and full of fat and Gristle. I had seen Debbie and talked to her about it. She said that all 3 different chefs were what they rarely considered as a medium. She even said the owner voted with the cook on them. I ordered the main nativity for 30 years in mid rare cases, both are wrong. I asked to talk to the owner, but she left the building at this exact moment. You paid me for it anyway. My wife and I chose this place from every place to celebrate our 18th anniversary. I don't want to see how the owners react. I saw her other answers to say the least. Sad that you made it through the pandemic while others had to close. I post a picture of the main nativity I get from the casino tomorrow and show you how to cook it. The owner reacted to Google and was a piece of work. Read her answer. She admitted that the main rib was boiled incorrectly, but turns around and justifies it. I never expected a restaurant owner to have this attitude. Now I know why her manager is the same. Reviews also talk about the rude staff. You have no good role model, so I think you can't expect less. I'm glad Jordon is the exception. With spending $170 on alcohol, dinner and the top you think the owner would not be such a bad attitude. I would advise you not to go here because the quality of food does not justify the price you pay. I'd go to the Casino Buffet for Prime Rib if I were you. There is a McDonald’s right on the road that I would recommend. BTW, the photo of the main nativity is from the casino we went the next day. This is how medium rare prime rib should look. Did not cost me $33, take 3 shots to get it wrong and taste AMAZING!

Wow! We visited the Payson area for the first time since the move to Arizona, and boy I am glad that I was this restaurant – incredible food, service, hospitality (Shawna was a fabulous server) and ambience! We're planning on coming back to Payson on our next trip. When you approach this facility, you feel comfortable entering it. The architecture and design are welcoming, the wide entrance overwhelmed You do not, but gives you the feeling of a warm and comfortable mountain hut without the extreme width of one. Our seating was comfortable, neat and clean with stunning views through their large windows and incredible woodwork and design. I must say they have a large number of food available for almost every discriminatory palate! After a while trying to decide, we started with my Money Maker Martini – scrumptious, and my wife had a Arnold Palmer – delishily prepared! We started our meal with an appetizer of Calamari Fries that you could say were hand-rolled, seasoned, deep-fried and served with a mild but tasty Chipotle-Tetar-Aioli, along with a Thai diving sauce - definitely repeat. The lentil soup I had was incredible! Our main courses consisted of my Bleu Cheese Prime Rib Sammich with aged Prime Rib on a Hoagie with Bleu Cheese loops, Fab caramelized onions, salad, tomatoes, and an aromatic garlic mayonnaise along with some fantastic steakries and the Fargo Philly Cheese Steak with cut aged Prime Rib and sautéed mushrooms have done everything hard to reach We're ASAP again! Bon appétit.

A few weeks ago, after a long and unsuccessful day of fishing in the mountains of North-Arizona, my wife and I were looking forward to a nice dinner. We were only grateful that we did not have to survive from what he caught and that the establishment of the choice comfortably beside our hotel (which just happened to hand over to the guests a half-open appetizer with every check-in). Enter Payson’s exclusive, high-quality, fine restaurant called “Fargos Steakhouse”. When my wife and I arrived, we were immediately thrilled by the pretty looking facility. Built essentially in a log cabin style, the restaurant is quite spacious with huge windows and vaulted ceilings and contains a nicely low-lit environment that you either suggest back to the mountains or your hand in marriage. At first glance we were thrilled and enthusiastic about what should come. We were welcomed by two teenage founders, both charming and professional. This is, up to the point where they do not warn, a server with half a tablet food that we quickly approach from behind. Smack! Right into my wife, food on the ground and on her. So much for atmosphere and ambience. And after a brief session of excuses and false laughter about the situation, we sat. Now the thing about Fargos Steakhouse is that they have no truth in their advertising. They look nice, they have a nice website, but I would rather not return to the facility. After examining how their Jumbo Scallops were prepared, the server explained that they were cooked in a convection oven. A convection oven. Really? I'm not a cook, but I have enough sense to know that scallops have to be sent correctly in a juicy pan. We skipped the scalops. And I'm glad we did it because the next morning a local told us that they had tried it once and they found that they were similar in consistency to a Bouncy rubber ball. Instead, I ordered the ribs and my wife ordered a broken chicken shell. Soon they came to our table and it didn't take long to discover that I needed a chain saw to cut the ribs with and a professional stone wall to bite the "meat" of these CONVECTION oven rib bones. How for my wife's chicken? They thought it... dry, cooked in a convection oven. The filled mushrooms we got as an appetizer were slimy and covered with too much cheese. Someone has to buy these people a bunch of Rachel Ray cookware. So we stayed disappointed and about $75 poorer. And we drank Ice-tea, no alcohol was involved. Although I wish.

Stopped by for lunch and was greeted and seated immediately opting for the bar side. Was recommended the French Dip and frankly it was one of the best I’ve ever eaten. The meat was obviously the Prime Ribeye they have on the dinner menu but it wasn’t that tougher rendition most places have for lunch. It appeared as though it was made specifically for me. It was perfect in temp and melted in my mouth. The bread was spectacularly fresh. The Au jus delicious with condiments of horseradish, sour cream horseradish, ranch dressing provided also. Crispy steakhouse fries and a well poured Crown press to drink and I was in heaven. The very nice well spoken bartender only added to the dining experience. Other diners arrived and started to fill in the bar and the bartender offered the same personalized service to each and everyone. These weren’t 20 something kids. We were all over 40/50+ and I think I’m safe in stating that we appreciate that kind of service in this day and age. Which leads to the prices. They were fair very fair for the type of service, quality of food, atmosphere received. Could I have eaten more inexpensively? Sure almost anywhere else in Payson is more inexpensive and if that is what motivates you then this is not your place. However if you do like or have time to dine instead of just eat. If you want a experience instead of just something to quell your hunger then I feel very comfortable in offering you this positive review. Treat yourself, treat a friend go to Fargo’s.

There for a Mother's Day LUNCH and $61 later very disappointed. The only reason is that it is not a star that my scallops were cooked beautifully, which is hard to do. The Crab cakes were deliciously tasty like tuna and maize bread. The salad was just a half wild salad on a plate and the butter for the roll was frozen. My vegetables were barely cooked and served cold when I was complaining, they brought me another bowl with not cooked yet, but at least warmer vegetables.