Even after more than 40 years of experience in the culinary industry, Robert Gabrick says he still cannot relax.
“Every day, I challenge myself—and my staff—to figure out better and more appealing ways to give our restaurant customers the best dining experience possible,” Gabrick said.
Gabrick and his wife, Linda, have owned and operated Prescott Station Grill and Bar, a high-end restaurant located near the center of downtown Prescott, since 2012. Prior to that, they owned the popular Carefree Station in Carefree, just north of Scottsdale.
“No doubt about it now. We much prefer Prescott.
“We had visited The Valley of the Sun in 1999, having come down there from our restaurant in Aspen. We really liked the Arizona environment, so we leased and operated it until we figured out we liked Prescott better. We sold it and now are here.“
The Pennsylvania native continued, “Actually, we had sort of a ‘feast or famine’ situation in Carefree. In the spring, we could have months with half-million dollar gross profits. But when summer came, we could lose $75,000 to $100,000 a month. But we had to keep paying staff, and we had food purchases to cover. After we evaluated all factors, the decision was easy: Prescott.”
No stranger to the food and restaurant business, Gabrick began in high school when he lived near Pittsburgh. Later, he attended college in Florida, where he earned his degree in psychology and philosophy at the University of Miami. He later worked in both retail and wholesale food service in both Northern and Southern California and then in Aspen, Colorado. In all geographic locations, he rapidly moved into upper management. He gained experience in what in the culinary business is called “front of the house” or “back of the house” – sometimes working in highly visible roles with customers; at other times, ordering food, beverages and restaurant supplies or preparing food.
“I was fortunate, early in my career, to learn the best 360 degrees of the business,” Gabrick explained. “Believe me, successful high-end restaurants require the best of everything, every day. At Prescott Junction, we never rest. We constantly push and change—our menu, our food, our products. Check our ratings in TripAdvisor.”
He explained the expansive menu, typically 50 or more selections, is changed every four to six weeks. Sometimes the changes are to accommodate the seasons, holidays and what foods are availabile.
Gabrick says he and Linda followed that practice when they began at Carefree Junction, and they continue here. “When Linda and I decided early in the ‘90s that we would focus on the best food in the best environment, we knew we had to have a dynamic menu, coupled with exceptional presentation—the way food looks on a plate,” he said. “Presentation is everything. A memorable meal involves eating with your eyes.”
Gabrick’s passion for dining excellence is mirrored by the staff, says Head Chef Stanley Berger. “We’ve all been infected by the Gabrick’s mantra: ‘Just make the best and never rest.’ All of us who work here honestly share that attitude. Guess that’s why we’ve stuck with him so long.”
Gabrick, who is an avid golfer and skier, is insistent that exceptional eating experiences often involve matching the best vintages and nuances of fine wine with a meal.
“That’s much of what we try to do when we serve our guests. We suggest which wines will enhance the various flavors of the meal. I personally spend hours every week studying, pricing and buying the best wines possible. I’m proud to say our wine list is evolving constantly. It’s never the same.”
He also points with pride to what he calls “Bev Hev”—Beverage Heaven. “I’ve put together a series of leather-bound books that are built around selected alcoholic spirits representing what I personally think are the best and most versatile drinks and cocktails possible. Prices range widely, and guests are invited to look through the books and then select what they think will appeal. Of course, I’ll provide educated counsel.”
As one of Gabrick’s luncheon guests told QCBN, “It’s not surprising that Prescott Station has consistently been voted ‘Best Fine Dining” in the Quad Cities.” QCBN
What inspired you to pursue your career?
“My career picked me. I figured out when I was a teenager, and later when I was in college, that eating is not a choice. It’s something people have to do—daily. I enjoy helping them make mealtime a special experience.”
What qualities do you look for in employees?
“Good restaurants are hard places to work in. I want our customers to get the best possible service, so I insist our employees have good personal grooming habits, are friendly and smiling, and most important, are dedicated to giving our guests quality experiences that they’ll remember. We’ve been lucky. When we find good employees, we treat them right and they stick with us.”
What’s your favorite music?
“No hesitation. The Amazing Rhythm Aces. Since back in the ‘70s, I’ve enjoyed their blend of country, jazz, rock, blues and folk. If you turn on my car radio, you’ll hear them—or something similar.”
Where do you like to travel?
“Depends on the season. In the summer, we really enjoy the West Coast and Pacific Northwest—as long as we can find a cool golf resort. But in the winter, take me to a ski community. But with either, we want to be outdoors.”
When’s the last time you laughed really hard?
“This may sound strange, but I honestly do find something almost every day within the restaurant where I laugh my head off. It may be a story a customer tells me. It might be something one of the cooks says. I look forward to laughing every day. It keeps me sane.”
Prescott Station is open daily:
Monday – Saturday 11 a.m. – 9 p.m.
Sunday 10 a.m. – 9 p.m.
200 E. Gurley Street
prescottstation.com
Reservations recommended by calling
928-778-0133
By Ray Newton, QCBN
Photo by Ray Newton
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