6 minute read
‘Something for Everybody’
Certifi ed Angus Beef steak along with grilled asparagus and Yukon
Gold mash. (Photo by Joanie Simon)
Keeler’s is a comfortable neighborhood steakhouse
By Christina Fuoco-Karasinski
Paul Keeler wanted a restaurant that is welcoming, aff ordable and comfortable for guests.
On New Year’s Eve 2018, he opened Keeler’s Neighborhood Steakhouse in Carefree — and hasn’t looked back.
“I wanted a neighborhood steakhouse,” Keeler says. “A neighborhood steakhouse, neighborhood steakhouse, to me, is much more than a specialto me, is much more than a special- The shrimp scampi dish with tiger shrimp, linguine, occasion, steak-on-a-plate concept. occasion, steak-on-a-plate concept. tomato, garlic, basil, crushed red pepper, lemon ere are many of those around the butter sauce and bacon costs $32. Valley, where you pay top dollar (Photo by Joanie Simon) for the prime steak, $12 to $15 for asparagus or baked potato. It’s all a la carte.” mushrooms, creamy corn or grilled
Keeler’s provides the same quality. He asparagus. serves Certifi ed Angus Beef brand, but “I wanted to provide a better value each of his steaks and chops comes with for the dollar, as far as the entrees were two sides of Yukon Gold mash, loaded concerned,” Keeler says. “We have great baked potato, scalloped potatoes, mac and seafood, chicken, pork and lamb items as cheese, truffl e fries, onion rings, risotto, well. ere is a pretty diversifi ed menu, that green beans, Brussels sprouts, sauteed being said.”
Keeler’s has a full bar, with 11 specialty cocktails and an impressive selection of beer and wine, along with traditional bar foods like spinach dip, crab cakes, sandwiches and sliders. (Photo by Joanie Simon)
Keeler’s Neightborhood Steakhouse prides itself with a diverse menu and boasts that there is “something for
Prime top sirloin baseball cut ($36), New York strip ($49), ribeye ($52), petite fi let mignon ($49), fi let mignon ($55), doublecut pork chop ($36), rack of lamb ($39), slow-roasted prime rib ($39 and $45), smoked half chicken ($26) and baby back ribs ($20 and $30) are all on the menu and “full of fl avor,” according to the menu.
“We have several steaks,” Keeler says. “ e New York strip, ribeye and fi lets are all very popular. We have a baseball cut sirloin, which is the big center cut fi let. at’s a very popular steak.”
Soups and salads, ranging from French onion soup ($10) to Keeler’s steak salad ($19), kickstart the meal. For those who want to eat light, there are small plates like lobster mac and cheese ($17), crab cakes ($17) or steak tartare ($15).
Sandwiches, which include burgers, lobster roll and a prime rib French dip, come with truffl e fries, onion rings or a chopped salad for $13 to $18.
Seafood fans will enjoy diver scallops, Atlantic salmon, Baja seabass and shrimp scampi ($29 to $36).
As of May 26, seasonal features are cowboy fl at iron steak ($39), marinated pork tenderloin ($34) and braised short ribs ($34).
“We update the menu on a quarterly basis,” Keeler says. “We like to do features on a regular basis as well. We recently promoted a sommelier we had working for us who is developing the wine culture at Keeler’s.”
Diners will soon see an expanded wine list and help with selecting bottles of wine that complement meals. Recently, Keeler’s rolled out its own Garrison Brothers bourbon, which the staff barrel-ages itself.
“We make sure we have something for everybody there, without blurring who we are, fi rst and foremost,” Keeler says.
Atmosphere is everything, and Keeler’s has it, he says. e restaurant boasts a centrally located island bar, large adjacent patio, gorgeous courtyard, and rooftop deck designed for stargazing and acoustic performances.
“I wanted more of a neighborhood social restaurant that locals could come to one, two, three, four times a week for diff erent, compelling reasons,” Keeler says.
“ e patio that’s adjacent to the restaurant, the courtyard in the middle of the complex, is very desirable. e Starlight Rooftop, where it’s completely covered with a retractable awning, is heated in the winter and misted in the summer, has entertainment once a week. e happy hour portion of the concept is where we get a lot of repeat clientele.” e food and beverage industry is all Keeler has known. He started out early, around age 15, and eventually owned his own restaurant in the Boston/Upstate New
York area. Keeler was recruited to work in the hotel industry.
Keeler was named corporate director of food and beverage for Beacon Hotels Corp. in July 1984 and was promoted to the position of vice president-food and beverage for the company two years later.
In February 1995, he joined the Doubletree Hotels Corp. as vice presidentfood and beverage and continued there until its merger with Promus Hotel Corp. in 1999. at year, he joined Hilton, for which he was responsible for its strategic planning for food and beverage operations at more than 3,000 North American hotels. ey were generating over $2.5 billion in annual food and beverage revenue when he left in February 2007.
“I’m a recovering restaurateur,” he says with a laugh. “We went back into the restaurant business (after Hilton). It’s a family situation. I have two of my sons working with me.
“I’m originally from Northern California, and I spent a third of my life in Northern California, a third on the East Coast and a third in Arizona. It’s a good variety. I’ve enjoyed these destinations. I’m defi nitely a restaurant guy.”
Keeler Hospitality Group LLC now includes Spencer’s Omaha in Nebraska and three Liberty Station American Tavern and Smokehouse restaurants, two in Scottsdale and one in Madison, Wisconsin. Keeler intends to grow his company by opening a restaurant in either the West Valley and/or Norterra.
“I’m looking to grow primarily in Arizona, in the greater Phoenix area,” he says. “I am very energized by looking for the right location for the right concept.”
As for Keeler’s Neighborhood Steakhouse, Keeler was introduced to the Historic Spanish Village space by the previous landlord. He was immediately impressed and dreamt about what he could create.
“It’s like fi nding the right home when you’re looking for a house,” Keeler says. “You immediately know. is one best exemplifi ed a steakhouse. We wanted to be nonintimidating and very inviting so people knew they could come dressed any way — coming straight off the golf course or they could dress up, depending on the occasion.”
The menu at Keeler’s changes quarterly for seasonal features.
(Photo by Joanie Simon)
The Starlight Rooftop is open daily from 6 p.m. to 9 p.m. and is the perfect spot for stargazing and acoustic
Keeler’s Neighborhood Steakhouse Historic Spanish Village 7212 E. Ho Hum Road, Carefree 602-374-4784 keelerssteakhouse.com keelerhospitalitygroup.com
