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Fri, May 24

Chew on This: New management brings back the flavor at Prescott Steak House

Patrons enjoy an early dinner at the Prescott Steak House Wednesday afternoon. (Photo by Matt Hinshaw/The Daily Courier)

Patrons enjoy an early dinner at the Prescott Steak House Wednesday afternoon. (Photo by Matt Hinshaw/The Daily Courier)

PRESCOTT - The new management team at the Prescott Steak House is trying to restore the reputation of a restaurant that Becky and Jerry Presley opened two years ago Sunday.

"We are trying to rebuild," head chef Travis Keith said. "We're on crutches right now."

Keith clarified that the intent is to restore the steakhouse to how it was like when the Presleys opened it by rebuilding quality and service. It is the Presley's first restaurant venture.

"So many people have had bad experiences," Keith continued.

Keith, who graduated with honors six years ago from the Scottsdale Culinary Institute, came aboard about a month ago. He joined General Manager Terry Hawthorne, a 15-year veteran of the restaurant industry and third-generation Prescott resident who started in late February.

Keith stressed the quality of the meats, and described the cuisine as "American contemporary."

"We serve all-certified Angus beef," Keith said.

"We are trying to re-label the restaurant as the 'house of chateau,'" Keith said. "We are using our chateau as a unique selling proposition."

Keith said all steaks are cut in house.

"We have a butcher's block in the back," he said. "I come out personally and cut the chateaubriand (steaks)."

Keith said he enjoys coming out of the kitchen to meet with patrons at the steakhouse.

The steakhouse focuses on dinner, but has some lunch menu items and offers a Sunday brunch.

"Because we are a steakhouse a lot of people think of us for dinner," Hawthorne said. "We try to focus on our dinner hours because we are in the fast-food lane," across Miller Valley Road from a fast-food restaurant.

The Prescott Steak House prepares meals to order and allows customers to order off the menu.

One customer likes a fried egg on a hamburger, Keith said, adding, "It's delicious."

The Menu

The menu starts with appetizers ranging from $8.99 for grilled zucchini and squash, fried calamari and fried zucchini with mushrooms, to $12.99 for chicken wings.

Patrons may order a cup of soup for $3.99, and pay $12.99 for a cobb salad.

The steakhouse serves sandwiches from 11 a.m. to 4 p.m. They range in price from $7.99 for a half sandwich (ham, turkey or roast beef) with soup, to $12.99 for a lunch rib-eye steak.

Steakhouse burgers cost $10.99.

The early-bird menu applies from 4-6 p.m. Tuesdays through Sundays, with smaller portions. Prices range from $8.99 for fish and chips, to $12.99 for an eight-ounce rib-eye steak and six-ounce salmon fillet.

The butcher-block menu items range in price from $16.99 for a half-rack of baby-back ribs to $37.99 for a 24-ounce porterhouse steak.

The chicken and fish entrees cost from $14.99 for fish and chips to $19.99 for Atlantic salmon.

The pasta dishes range in price from $12.99 for penne pasta to $14.99 for Cajun chicken pasta and for buerre blanc pasta.

The menu also has an extensive wine list, along with specialty cocktails. Happy hour takes place at the bar and dining area from 3 to 6 p.m.

The best-selling item is the rib-eye steak, Keith said.

"It is just a great steak," he said. "You have the marbling of fat. It has a lot of lines. "


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