By Patty Talahongva

    One could say the friendship between Paul Burdick and Don Weissmueller marinated for 10 years before the two ventured into a business relationship as well, opening their restaurant, Keegan’s Grill, at 3114 E. Camelback Road.

    It was a recipe for success, and today the partners also have locations in Chandler and Ahwatukee.

    Both previously worked for Willy & Guillermos on Camelback and other Big Four restaurants in the Valley in the 1980s. “After all that fancy food we decided to get a little more simple,” says Burdick of the menu offered at Keegan’s.

    Executive chef Burdick notes that all of the kitchens are “scratch kitchens,” meaning the cooking staff make their own seasonings, sauces and dressings.

 

Keegan’s offers a variety of American comfort food with a few twists. Lunch choices include everything from salads to burgers and even a Dagwood sandwich.

    As far as the burgers go, they aren’t  made from just any hamburger meat. Keegan’s serves Niman Ranch Beef, which comes from vegetarian-fed, hormone- and antibiotics-free free-range cows.

    Dinner includes BBQ Baby Back Ribs, Roasted Garlic Rosemary Chicken, Filet Mignon and some seafood dishes. The philosophy at Keegan’s is that good food should also be affordable, so Burdick and Weissmueller vow never to charge more than $19.95 for an entree.

    To cap your meal, a must-try is the newly introduced Cuppa Cake. It took Burdick seven tries before he felt it was ready to place on the menu. The dessert is a chocolate, zucchini and walnut cake with Belgian chocolate baked in a mug. It’s served warm with a scoop of ice cream and a cookie. It is recommended for two, but then again, if you’re a chocoholic, go for it! It will run you $4.95.

    Breakfast is served Sundays only. Try your eggs Cajun style, satisfy your sweet tooth with Baked Cinnamon Brioche French Toast or head south of the border with the Breakfast Burro.

    Weissmueller says 90 percent of their patrons are repeat customers. And they know what they like. “We try to take something off the menu that is a slow mover, suddenly it’s everyone’s favorite,” he laughs. So they stick to their menu.

    Keegan’s is an Irish name and both co-owners have a splash of Irish in them, a trait that has these co-owners looking  forward to St. Patrick’s Day on Wednesday, March 17. Regulars know Keegan’s will have Green Beer flowing and, even better, at exactly 3:17 p.m. that beer will be on sale for just $1 for exactly 31 minutes and 7 seconds. Why? Well, because it’s 3-17, 2010, of course.

    Chef Burdick also will serve his famous Potato Soup. “We have Leprechauns stir it for hours,” he jokes. His partner, Weissmueller, raises his right hand and rubs his thumb and fingers together saying, “From a biz standpoint it’s absolutely our favorite holiday!” 

    This year one lucky patron also will get a $100 gift card just for ordering Corned Beef & Cabbage, because this year they will serve their 25,000th dish of the Irish favorite.

    Now entering their 21st year of business together, Burdick and Weissmueller seem to have found the perfect recipe for a neighborhood grill. They also are exploring marketing on-line. You can become a fan of Keegan’s on Facebook. The Web site, www.keegansgrill.com, has all the information. Or call the restaurant directly at 602-955-6616.