APRIL 1996
Built in 1910, the unassuming building was originally home to William Moeur, brother of Arizona's second brief spell as a brothel, the legacy of which is a couple of fun-loving ghosts who continue to frustrate and flirt with patrons, employees, and neighbors. " Their ghostly laughter can be heard at night," says owner Patty St. Vincent, "they've been known to rearrange table settings and throw food and utensils on the floor all while giggling and creating a raucous." They seem to be enjoying themselves!
Okay, history is edifying, but let's talk party. If you've ever been to Casey Moore's on St. Patricks Day, you'll have some sense of the profound meaning of the word carouse when it applies to celebrating at this Irish pub. Decorated in the anti-style typical of many pubs - a mad mix casual clutter, found objects, and plenty of comfortable seating - Casey Moore's offers the largest selection of Guinness in the Southwest. "St. Patrick's Day is huge for us, we set up extra oyster bars, bring in loads of food, and of course, keep the Guinness flowing!" Parties, toasts, revelries - the pub at Casey Moore's is indeed a Mecca for the eclectic crowd that lives, studies, teaches, and works in Tempe.
Patty, along with co-owners Gavin Rutledge and David Arkules, opened Casey Moore's in the spring of 1986, and as they well know, this Irish pub/restaurant is partly about history, partly about partying, but mostly about eating. It is the restaurant - quietly charming, a model of temperance - that boasts a true rarity. Decorated with remembrances of Patty's Irish grandmother, the restaurant has a look that is historically appropriate, yet the owners wisely know that what draws people to Casey Moore's Oyster House is a great chef. And they have one in Ian Westlake.
Westlake trained extensively at Rutgers University School of Culinary Arts before taking over Casey Moore's kitchen three years ago. "We have given Ian free reign over the kitchen and the menu," Patty explains. "We trust his abilities - the results are incredibly delicious." Chef Westlake refines his standard dishes and develops new specials, all based on only the highest quality ingredients. "We ship in fresh seafood daily," says Patty. "We serve only the highest quality foods."
The selection is extensive. If fisherman are catching it, Casey Moore's will serve it. The extraordinary menu (developed with the collaboration of Chef Westlake) offers a wide range of choices. Among them are the catch of the day - Salmon, Shark, Mahi Mahi - either charbroiled or blackened to taste and often served with one of Chef Westlake's famous fruit salsas. The New England Chowder - thick, creamy, and crowded with plump clams, is practically a meal in itself. Other Specialties include Steamed Clams served with garlic toast, drawn butter, and lemon wedges; or the more complicated Oysters Rockefeller: fresh oysters topped with spinach and bits of bacon, then baked in delicate cheese sauce; Cajun-styled shrimp served over rice; and fresh sauteed bay scallops. Casey Moore's dedication to the highest quality foods extends to the beef selections as well. Land lubbers are sure to appreciate the Pepper New York Steak, a fine cut of beef cooked to order, then topped with a brown brandy sauce. And the Prime Rib is perhaps the finest in the East Valley. Fillet Mignon and New York Steak Lyonnaise round out the menu.
Casey Moore's Oyster House at Ninth and Ash - part Irish pub, part elegant restaurant - yet it is the menu that is sure to surprise and delight. Tempe's relationship with Casey Moore's is more than just flirtation, it's a love-affair. It is little wonder those rambunctious ghosts have a standing reservation.