I’m calling it now: this is exactly the kind of over-the-top restaurant move Scottsdale knows how to wear well. Drake’s Hollywood feels less like a quiet opening and more like a full-on entrance — all old Hollywood gloss, big energy, and the kind of see-and-be-seen vibe that makes a night out feel a little more cinematic.
The steakhouse and bar, which originally launched in Texas, opens in Old Town Scottsdale on Friday. It’s taking over the former Buca di Beppo space on Scottsdale Road and First Street, and that alone gives it a certain main-character energy. Old Town already knows how to do a night out, but this one sounds built for people who want the room to notice them.
What stands out to me is how committed the concept is to the bit. The vibe harks back to Hollywood’s golden age, and the menu angle leans into the same mood: steaks, ice-cold martinis, and towering desserts. That’s not subtle, and honestly, I don’t think it should be. A place like this works when it commits fully, when the room, the drinks, and the dessert all feel like they’re in on the same glamorous joke.
The signature cocktail is a frozen vodka martini the restaurant calls the “world’s coldest,” which is exactly the sort of dramatic little flex that fits the whole package. I love a menu that knows how to make a statement without pretending it’s being modest about it. This is not trying to be your low-key weeknight spot. It’s aiming for sparkle, spectacle, and a little bit of swagger.
And that’s why I think the opening matters. Scottsdale already has plenty of places to eat well, but not every place is trying to give you a scene. Drake’s Hollywood seems built for the people who want dinner to feel like an event, not just a reservation. In a neighborhood like Old Town, that kind of confidence can go a long way.
So yes, I’m intrigued. A Texas-born steakhouse with old Hollywood styling, martinis cold enough to brag about, and desserts that arrive with some height? That’s a pretty strong opening pitch. If you’re going to do glamour in Scottsdale, you might as well go all the way.
— Sloan Rivers
