For two decades, Paul’s Place Steakhouse has been a fixture in Shawnee’s dining scene. Located at 120 West MacArthur Street, Suite 104, the restaurant closed briefly earlier this year, leaving many residents wondering what would come next.
The answer arrived in the form of local businessman and state Representative Dell Kerbs, who purchased the restaurant, oversaw an extensive renovation and reopened the longtime favorite with a refreshed vision while preserving its place in the community.
“Paul’s Place has been here for 20 years in Shawnee,” Kerbs said. “The previous owners decided to get out of the business, and an opportunity came along. We decided to reopen it.”
Paul’s Place was closed for about two months while renovations were completed. When the doors reopened, customers found a refreshed dining room, new menu items and a renewed focus on creating what Kerbs describes as Shawnee’s premier fine-dining experience.
“We wanted to turn it into the fine dining establishment for the community,” he said.
Elevating the menu While many longtime menu staples remain, the new team has elevated ingredients and expanded offerings.
Steaks remain the centerpiece of the menu, but Kerbs said Paul’s Place has focused on higher-quality cuts and fresher products. The kitchen now features Certified Angus Beef selections, a Wagyu filet and upgraded seafood options.
At just 34 years old, head chef Anthony Horton oversees the kitchen at Paul’s Place, leading a team that blends longtime steakhouse traditions with new flavors and ideas. Horton, who previously worked alongside general manager Trevor Price before joining the restaurant, said the goal was to honor Paul’s Place’s history while creating something new.
“We kept some of the items they had on the old menu, but we did a lot of twists on some of them,” Horton said. “I don’t want to give them old. I want to give them new.”
Among Horton’s favorite menu items is the peppercorn steak, while other standout offerings include lobster rolls, sea bass, fried pickled okra and smoked gouda mac and cheese.
Building the team Although the menu and atmosphere have changed, employees say the restaurant’s greatest strength may be its people.
Server Kendra Kniffen, 29, joined the team shortly after the reopening. A former veterinary technician who moved to Shawnee from the Dallas-Fort Worth area with her husband, Kniffen was drawn to the restaurant’s fine-dining atmosphere and the opportunity to work alongside people she already knew.
“It’s more fine dining now,” she said.
Kniffen said customers have especially noticed the difference in the quality of the steaks since the restaurant reopened.
Horton said teamwork remains central to the kitchen’s success.
“Communication is key,” he said. “If you don’t have the communication, then the kitchen’s not going to go.”
He also credits his wife, who serves as the restaurant’s lead prep cook, for helping keep operations running smoothly.
Creating an experience The renovation extended beyond the menu. The original carpet was removed, the dining room was redesigned and a private event room was added for meetings and gatherings.
Paul’s Place now embraces a more intimate atmosphere, complete with jazz music playing softly in the background and traditional tablecloth service.
“It’s the only restaurant in town that has tablecloths,” Kerbs said.
For Kniffen, the restaurant offers something different from the typical dining experience.
“I think this is the type of place that you go to if you want to have a really good date night and a treat-yourself moment,” she said.
For Kerbs, reopening Paul’s Place was about preserving a longtime community institution while positioning it for the future. The restaurant employs 39 people, and he hopes to eventually add outdoor seating while continuing to build on its reputation as Shawnee’s traditional steakhouse.
“We want Paul’s Place to be here for another 20, 30, 40 years,” he said.
Hannah Owens, a 2024 graduate of Cameron University, is specials editor where she oversees magazine and special section content for The Lawton Constitution. She can be reached at hannah. owens@swoknews.com.