THE WILLIAM · EST. 2026
Our story rooted in heritage, made to be shared
The William began in a family steakhouse, where our founder learned the art of hospitality by watching his father welcome every table with quiet pride. Years later, his own family traveled the globe with food as their compass, passing plates around spinning lazy Susans from coast to coast and far beyond. The William brings those two worlds together, and a seasoned culinary and hospitality team brings them to life: a modern American chophouse rooted in heritage, shaped by international flavors, and built on the belief that every guest should feel welcomed, cared for and at home.
The Feast boards
Those spinning lazy Susans live on in our signature Feast steak boards, made for sharing and presented on our one-of-a-kind spinning base.
A true chophouse
Prime beef, domestic wagyu and A5 Japanese wagyu sit alongside lamb chops and tomahawk pork chops. Classic chophouse foundations with international accents, used with restraint and never at the expense of the classics.
A kitchen led by craft
Executive Chef Jeremy Pacheco leads a kitchen built on craft and curiosity. Select steaks are aged in house and seared at 1,700°F, pastas are made by hand, and our pastry chef’s desserts are made in house to close the evening.
A bar worth the visit
Craft cocktails, spirit-free creations made with equal care, and premium wines kept at their peak by our Enomatic system, poured by the glass and in guided flights. Come for dinner, drinks or both.
Behind the name
The William takes its name from Williams Air Base, which shaped the East Valley from 1940 to 1993 before becoming Phoenix–Mesa Gateway Airport. Its spirit of service and pride lives on in the way we take care of every guest.
The menus →
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