Kaiser Grille and Jackalope Ranch chefs then work their magic on the fresh seafood they bring in, creating dishes like sautéed Mediterranean branzino with marinated baby artichokes, braised fennel, preserved lemon, olives, capers, heirloom tomatoes over parmigiano reggiano spinach risotto, Loch Duart and Skuna Bay salmon, line-caught swordfish steak, wild ahi tuna and more.
The quality that runs through every dish that comes out of the kitchens at Kaiser Grille and Jackalope Ranch is a big part of why guests — both locals and visitors alike — come back again and again. And when it comes to his restaurants’ meats, Morcus can confidently say they’re the best in the valley, hands-down. “Yes, it starts with the quality of what we buy, but then how we handle the meat before we cook it just as important as how we cook it,” he explains, adding that most other steakhouses purchase pre-cut meat, broil their steaks at overly high temperatures, and then cover them up with melted butter or au jus, masking the true meat flavor.
“At Kaiser Grille and Jackalope Ranch, we cook our meat at lower temperatures for longer periods, which allows the juice, the tenderness and the flavor to develop more fully. The juice stays in the meat and doesn’t bleed out,” he explains. “You’ll see the difference and you’ll taste the difference. Our steaks can stand on their own.”