Indianapolis Star
February 20, 2003

Murphy’s Steakhouse has carved out a unique niche for itself as a cozy neighborhood steakhouse with a flair for imaginative fare. Located at the 4100 block of North Keystone Avenue, the restaurant has been an Indianapolis landmark since the 1950s.
Over the last 10 years it has evolved dramatically under Craig and Regi Stonebraker’s ownership. The restaurant was recently remodeled to offer a more inviting atmosphere, it now features both non-smoking and smoking sections and the menu continues to expand.
For more than a decade, the Stonebrakers and chef, Rickie Tillman, have been complementing Murphy’s traditional menu with daily specials that include hand-cut steaks with sumptuous sauces, fresh seafood creations, fabulous appetizers, homemade soups and sinful desserts.
“Murphy’s has had a strong following since the beginning,” Craig Stonebraker remarked. “Though many of our customers are loyal to some of our trademark dishes, they also enjoy the variety of our daily specials.”
In addition to an impressive lineup of hand-cut, aged steaks, Murphy’s is also well known for its selection of seafood entrees, which include scallops, shrimp, lobster and crab. The restaurant’s revolving daily seafood specials include fried filet of catfish, broiled lemon pepper grouper, grilled halibut in a cream dill sauce, orange roughy, crab-stuffed walleye supreme and salmon.
Murphy’s focuses on three priorities: high quality food, value to the customer and accommodating service. This formula is working well judging by the steady crowd during lunch and dinner.
“Our dinner customers can expect to pay around $20 per person for a glass of wine, a choice USDA aged steak or seafood entree, soup, salad and potato,” commented Stonebraker. “And, our lunch customers typically pay under $10 for a full meal. Our patrons leave the restaurant satisfied and content after every meal – and they keep coming back for more.”
Some of Murphy’s signature items include shrimp cocktail, fried lobster, crab cakes, a variety of homemade soups, a house salad with hot vinegar and bacon dressing, filet mignon served with a delectable mushroom sauce and chocolate confusion cake.
In recent years, Murphy’s catering business has blossomed. The restaurant specializes in buffet dinners that include many of its menu items as well as some catering specialties. Murphy’s caters business and private events including weddings, golf outings and holiday parties.
The Stonebrakers do not take full credit for their thriving business and legion of satisfied customers; they attribute their continued success to a staff of 34 employees. In addition to veteran chef, Tillman, Murphy’s has a team of dedicated wait and kitchen staff. Nine of their employees have been with Murphy’s for 15 years, while another 11 have stayed loyal to the restaurant for 25 years.
“We’re proud of our staff,” noted Stonebraker. “We’ve been lucky in that we rarely have to hire new people. Our employees are rock-solid, professional people. They’re dedicated to our customers and they’re dedicated to us. It goes both ways and we consider them family.”

Noteworthy: Hand-cut steaks, seafood, homemade soups; carryout available on all menu items; non-smoking section; all major credit cards accepted; catering available.

Entertainment: Celebrate St. Patrick’s Day, March 17th, at Murphy’s Steakhouse