Chef Anthony Apolinar Elevates Comfort Food at Keelers
Chef Anthony Apolinar isn’t your average culinary leader. This humble chef brings a deep passion for food and a commitment to fresh, from-scratch cooking to Keeler's Neighborhood Steakhouse.
Apolinar's culinary journey began at the young age of six, learning the art of chorizo-making from his mother and grandmother. His formative years were spent on a farm, where he honed his work ethic through tasks like baling hay and tending livestock. Those early experiences instilled in him a love of food and a connection to his roots, which he describes as simple and grounded in nature. Despite his success, Chef Apolinar remains grounded. He describes himself as a simple man who enjoys hunting, fishing, and embracing nature. His humility and infectious laughter create a welcoming atmosphere, making you wish for an afternoon of shared food and good company.
Finding His Roots at Keelers
The Keeler family, a family owned and operated hospitality group with a long history, offered Chef Apolinar a haven for his creativity across their three concepts, with Keelers being the flagship. For the past nine years, he has revolutionized their menus, transitioning from pre-made dishes to a focus on fresh, from-scratch cuisine.
Keelers, with Chef Apo at the helm, drives the spirit of community and takes setbacks in stride. “If I get knocked down, I just come back the next day with more enthusiasm," he says. This kind of leadership and passion is what makes Chef Apolinar a true asset to Keeler's and the Cave Creek community.
Understanding the Local Palate
A crucial step for Chef Apolinar was understanding Cave Creek's culinary preferences. He recognized a love for "meat and potatoes," which inspired his creation of the "Keelers Loaded Baker." This behemoth features a baked potato overflowing with tender filet mignon, bacon, and a symphony of bleu and cheddar cheeses. As Chef says, "We take something familiar and elevate it!" THis exemplifies Apolinar’s philosophy of elevating comfort food classics.
This philosophy extends to other comfort food favorites on the menu, like the mac and cheese, a delightful blend of bechamel and sharp cheddar. "My job is to create dishes that evoke memories of childhood and comfort," Chef explains. This focus on familiar flavors is no coincidence, as Keelers is aptly named "your neighborhood bar" for a reason.
Kitchen Camaraderie and Celebrating Success
The Keelers kitchen boasts a close-knit team where morale runs high and everyone is a valued member of the team. They celebrate each other's milestones, with Chef jokingly remarking, "We take turns on who goes to the next quinceañera." This dedication is evident in the staff's longevity, with all members having been there for years. Chef beams with pride as he mentions his sous chef's journey from dishwasher four years ago. “Everyone has to love what they do, and it is something I insist upon.”
Highlighting the Menu's Gems
A highlight of the menu, and chef’s choice, is Apolinar's favorite cut, a 16-ounce prime rib eye, wet-aged for 20 days and stored for another two weeks. It bursts with flavor and tenderness. Keeler's also boasts brisket blend angus beef burgers with house-made buns. They sell a staggering 2,000 a month.
Apolinar's Mexican-American heritage shines through in dishes like the Elote and the Baja Sea Bass, which is 48 hours between sea and table and sits on a sumptuous bed of made-from- -scratch Yukon mashed potatoes, topped with juicy crab meat and a cajun beurre blanc, finished with the freshness of green beans.
Keeler’s Crab Cake by Chef Apolinar
Furthermore, his chunky crab cake mixed with cilantro and finished with a chipotle aioli is incredible!
I don’t want to leave out the toothsome pastries such as the Apple Pie, which uses 10 lbs of Granny Smith applies for every pie, or the New York Cheesecake and Creme Brulee.
The Art and Hustle of Menu Creation
Chef Apolinar has created the menus for all three Keeler concepts. When asked about the creative process, he offers a candid response: "It's like being an artist. You have to be in the mood. I could go months without writing a menu, then knock out 17 in a single day."
Wisdom for Aspiring Chefs
His advice for aspiring chefs is refreshingly honest: "the way you become good at it, is you [f”*CK] up everything." He emphasizes the importance of learning from mistakes and perseverance. “My analogy of being a chef is ‘controlled chaos.’ Depending on the day and time and what side of the line you are on, it’s chaos or control. Your goal is to be dancing that middle line all day. If you do that consistently, (and you can’t please everybody), still be humble and give your customers the opportunity to make it up to them when it doesn’t work the first time. We are human. We strive for perfection but when you add the human element you cant get everything right. Perfection doesnt exist. But we are going to chase it every day. If you shoot for the stars but land on the moon, you are still father than you were today.”
His lighthearted approach and genuine nature make him an ideal kitchen leader. He emphasizes the importance of resourcefulness, stating, "My other job is figuring out how many ways we can use every cut of meat. It's sustainable and financially responsible, allowing us to pass on savings to our customers."
A Community Hub Where Everyone Belongs
The Keeler family's vision is to create a welcoming atmosphere for all. As you sit at the bar chatting with bar manager Tana, you'll likely encounter regulars enjoying their favorite corner spot for their weekly people-watching. It is your friendly neighborhood bar and Steakhouse, where you can enjoy incredible scratch cocktails while you munch on elevated comfort food. You can taste the love and intention here, and this is Fare Expeditions Pick for best neighborhood steak house in the valley. Not to mention, probably my pick for the chef that gets it right on all levels!
