North Central News

Dining

Krakowiak featured artist at brunch

Wildlife artist Fred Krakowiak will be the featured guest for an interactive Artist Brunch from 10 a.m. until 2 p.m. March 21 at Lon’s at The Hermosa, 5532 N. Palo Cristi Road.
Krakowiak will be available for one-on-one interaction with guests as he demonstrates his artistic techniques on Lon’s patio. Krakowiak specializes in paintings of wildlife from Africa and across the world using mediums such as oil on copper and dye on silk.
Guests will enjoy Lon’s award-winning American cuisine and savory brunch specials either on the outdoor patio with views of Camelback Mountain or in the dining room. Reservations are recommended; call 602-955-7878

Culver’s opens on Camelback

Midwest favorite Culver’s Restaurant has opened its fifth Valley restaurant, at 825 E. Camelback Road. The business recently completed hiring more than 100 people to staff the new store.
    The restaurant is owned by business partners Brian Farrell, Rob Bullock and Zachary Schaefer, who together also own the Culver’s in Surprise.
    The Culver’s menu features the signature ButterBurger, which is made from fresh, never frozen, 100-percent U.S. raised beef and seared on a hot grill to seal in the juicy flavor. The menu also features 45 other items including garden-fresh salads, sandwiches and home-style dinners, as well as the decadent frozen custard treats.
    Regular operating hours are 10:30 a.m. to midnight. For more information visit http://www.culvers.com.

Café Chat Keegan’s is ‘a Pot of Gold’ on Camelback

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.