About Us

Est. 2019

The Peppermill is a modern-day steakhouse with French and Asian influences.  We offer classic steakhouse dishes and not-so-classic inspirational entrees.

Our Story, though, has been a long and arduous road.  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.

Travis Blank is our Executive Sous Chef, having worked with Bolar many years in the past.  Their catered back-and-forth is sure to guarantee newly inspired dishes.

Mikey Alesi is officially our Sous Chef, coming into the Peppermill with a culinary background.

Our Story

Established in Tempe in 2019

Tempe is home to the East Valley’s newest independent steakhouse, and it’s owned by a local chef with an impressive pedigree. Chad Bolar’s resume includes stints at Christopher’s Crush, Wrigley Mansion, Meridiem Kitchen and Lounge, and Pesto’s. Now he’s striking out on his own with a new venture called The Peppermill, which describes itself as “a modern-day steakhouse with French and Asian influences that features “classic steakhouse dishes and not-so-classic inspirational entrees.”

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.

Contact

Send Us A Message

Visit Us

7660 S McClintock Dr
Tempe, Arizona 85284 Suite 104

Get In Touch

General: (480) 590-6755
Specials: (480) 590-3194
chefbolar@gmail.com

Open Hours

Now Open For In-House Dining!
Tues - Sat : 3 pm - 9 pm
Sunday Brunch : 10 am - 3 pm