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Keon's

4.3 (235 reviews)
Closed • 5:00 pm - 9:00 PM

Keon's Photos

KEON'S ATMOSPHERE

What's the vibe?
Moderate noise
Outdoor seating

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Reviews With Photos

Janet D.

Very good food and friendly server. We called the same day and they accommodated us. Food was delicious and we ended up bringing leftovers home as servings are large. A great hidden gem in Haverhill!

3 Brothers Plate Steak, chicken and shrimp with mashed potatoes underneath and asparagus
Mike C.

Great service and great food. Definitely going back. Food was very tasty fresh and one of the best plates I have had in a while

Filet with the best mashed I have ever had
Amy R.

We had purchased a Groupon to try some place new. The first time we attempted it was busy and were not able to seat a party of 2 without a reservation. So we left and tried another local place. A few weeks later I called same day and was able to reserve a table for 2 for that night. The place is intimate and is not handicap accessible. Parking could pose an issue but we scored street parking right in front. Our table was right next to door so I was concerned with the cold coming in each time the door opened but it was fine as they have a heater in the vestibule you walk in to. Again it's tight inside but do NOT let that sway you from going in. To be honest between the food and the service it was legitimately one of the best experiences out to dinner. Our server was clearly a professional that knew how to serve customers and knew the menu inside and out. I don't mean what's on the menu but how things are prepared. We started with Steak & Cheese egg rolls, my husband took a bite and said it was incredible. That they are handmade and perfect. I chose the filet which was flavorful and tender, the asparagus was grilled perfectly with flavor but not overwhelming to the point you don't taste the actual flavor of asparagus. The mashed potatoes were literally the best mashed I have ever had. Absolutely delish. My husband ordered the meatloaf and he was taken by the flavors, the consistency and the overall quality of the meat used. We ended with coffee and a slice of carrot cake. Only complaint is I was so full I had to take more than half the cake home for later. Do not hesitate to go to Keons. The menu is not vast but I promise you will find something and it will be delicious

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7 months ago

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1 year ago

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4 months ago

They could of honored what they advertised. Only a gimmick just to get you to order there for average pizza

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10 months ago

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1 year ago

From the Brie appetizer to the Haddock Oscar , Chicken Marcella than to end with Carrot Cake! Excellent Chiefs Kiss

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3 years ago

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10 months ago

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2 years ago

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3 years ago

What a gem....great food and pleasant attentive servers in cozy atmosphere. Menus not huge but has decent variety and it was a great!

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2 years ago

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2 years ago

Food service and Ambience were great. It has been a while since we've been but We plan on going back very soon

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4 years ago

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7 years ago

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Vino E Vivo - Olives

Vino E Vivo

4.9(63 reviews)
16.0 mi

There are a couple meals that I'll remember for a long time. Dinner at Vino E Vivo is one of them…read more Worth every mile drive to get there. Worth every penny spent. Worth every bite taken. Cannot wait to go back.

So, we finally got to try the chef's table, or "Chef's Whim" as it's officially titled. Eight…read morecourses. In addition to the food, we added the suggested alcohol pairings. I say alcohol because it wasn't all wine but ... since it's a bit of a surprise in terms of what actually appears I'll just leave it at that. However, as to the food ... I'll give a taste, a flavor, a wisp of a whisper of the full culinary adventure. For complete details, see your local sous chef! Here's what we had. In the middle of my photo collage, a blood sausage slider with fennel/jalapeño sauce on toasted brioche bun. Then clockwise from top left - cornbread with maple glaze in a Barbie sized personal cast iron skillet; beet salad with goat cheese half spheres; a dessert tray of black apple cake with hay ice cream (yes, seriously), chamomile pot de creme and a duck fat beignet; an assortment of ice creams - fenugreek, fennel/maitake mushroom/burnt hazelnut (all tasted fabulous and in each you could taste the listed flavors); entree of duck and wild mushroom tart; white bean soup and finally a pasta dish of ravioli with two fillings. Just a note on what it would take to make it yourself. See that hexagonal white blob on the bottom row, middle pic? That's a potato foam. Forgive me for not recalling the full procedure but the prep is roughly 7 hours long. First, the cut potatoes are cooked in a sous vide for 2 hours so that no moisture is added to them. Then a succession of ricing, smoking, drying, undrying, mashing, placing in a foam machine that looked like a whipped cream dispenser and boom - a tiny dollop of potato. It tasted great. But man - that's a lot of effort for a mouthful of potato. I don't think I'll be trying it at home. Over two hours of eating and chatting. I brought a couple of my restaurant-based cartoons as my personal thanks for the meal and was shocked that Justin, their sommelier, had done a cartoon of his own ahead of time for me! Just stick to wine, Justin - I don't need any MORE competition with my magazine editors ... With Dylan ably providing the primary chef duties and Amaya and Justin handling the booze, the meal was a smashing success. The food pairings were masterfully chosen and timing of the dishes meant we were always primed for the next one. Although the succession of what I'd call dessert dishes made me start to feel like a Hobbit enjoying dessert, second dessert and then post seconds. As Anton Ego said in Ratatouille (and they have a cute Reme rat under glass on a shelf) "I shall be returning, hungry for more."

Photos
Vino E Vivo - Reservations for 2

Reservations for 2

Vino E Vivo - Melon dish

Melon dish

Vino E Vivo

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Keon's - newamerican - Updated November 2026

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