Since our goal is to highlight restaurants that bring something truly unique to the Oklahoma City landscape, 105degrees is a natural fit for EatAroundOKC. That’s because you cannot find another restaurant in Oklahoma City currently that offers anything remotely close to what 105degrees is offering. It’s worth your attention if for nothing more than giving homage to the bold effort its ownership has made in bringing this concept to our city.

But, of course, “uniqueness” can only get you so far. To endure, a restaurant has to offer enough to build up a clientèle and keep them coming back time and time again. Does 105degrees have the staying power? Well, answering that might be a little beyond our expertise, but we attempted to at least find out how they’re doing by taking our whole core writing team for a lunchtime visit.

First off, in case you are not familiar, let me offer a little overview. 105degrees is a cafe and an academy focused on “living cuisine,” a term they define as “foods that contain all of their natural beauty and nutrition.” They don’t cook anything over 105 degrees, ensuring that all of the foods’ natural nutrition and flavor stays intact. They also only use fruits, vegetables, nuts and seeds. There are no meats, no dairy products, not even legumes. So, this restaurant is an exceptional place if you’re a vegan as everything served here will fit your diet.

The atmosphere at 105degrees is outstanding. It’s one of the first businesses to open up in the new Classen Curve development, a very modern structure with full glass front walls for every outlet. The towering glass and very open dining area (which includes the kitchen) gives a nice, airy feel. Its all appointed with simple but tasteful decor and furniture, all created with a focus on sustainable materials. Bravo for a job well done on creating a unique environment to accompany the unique cuisine.

One small note — if you go when it’s very cold outside, the glass front wall can make for a fairly chilly dining area, at least on the day we visited.

Now on to the food. This is higher-end fare where everything is ala carte with main courses at lunch in the $11-$13 range. At dinner, the main courses are $16-$18. Of course, there are appetizers, side items and desserts as well, all sold separately. For me, this puts it in the range of an “occasional special treat” restaurant, but that’s just me. By the way, you can view all of their current menus and prices here on their website.

There is value to what you’re buying here, though. Everything is extremely creative and artfully presented. 105degrees creates an experience. An adventure in discovering new ways to think about food. I was extremely impressed with the staff. Our server was obviously passionate about what she does and was able to answer every question we had about everything on the menu in detail. She could list every ingredient in every dish and even tell us a bit about how they put it together. I enjoyed my visit as a learning experience as much as for dining.

But I also enjoyed the dining. I’ll discuss a few of the items we tried here, but keep in mind that 105degrees changes its menu regularly, so the items discussed here may not be available when you visit. In fact, our server told us they were very close to changing their menu completely. As in, nothing from the current menu will exist soon. But that’s alright, just new things to try.

We started by sharing the Spicy Vegetable Summer Rolls ($6). They were served with a mango tamarind chutney and toasted salty coconut. These were perhaps the best thing I had. Sarah described them as “a riot of flavors and spices — sweet, spicy, tangy and fresh.” I agree. It was like a flavor explosion in every bite, and surprisingly filling, considering they are all vegetables.

Our main dishes were the OM Gardens Mushroom Pizza ($12), the Blue Corn Tostada ($12) and the Heirloom Tomato Lasagna ($13). Each one of these was a beautiful creation with very unique ingredients. For example, the “cheese” used in the tostada and the lasagna is actually made from nuts. On my lasagna, it literally had the same consistency of ricotta cheese, and even tasted a little cheese-like, but no dairy, remember, just nuts. Interesting. The lasagna also used thinly-sliced cucumber as the “noodles,” in case you were wondering.

I think Sam enjoyed his main course, the pizza, the least of all of us. He says, “the title of this dish is mushroom pizza, and mushroom-laden it was indeed. I thought it was way too salty and that saltiness really overcame all the rest of the flavors.” I tried a bit of the pizza as well and I have to agree. The flavors were overpowering. I can imagine that after eating the whole thing even the biggest mushroom fan would be weary of the flavor.

And if there’s one complaint we would issue about our experience as a whole, it would be this issue of overpowering flavors. Every single dish we had (except the dessert, see below) was like an overwhelming combination of so many different flavors. Perhaps this approach is used to offset the lack of more savory elements like meat and dairy, but I must say, over the course of the meal, one’s palate begins to grow weary of the intensity.

But then we got to dessert, and it was a welcome relief. On the recommendation of our server, we shared the Sicilian Pistachio Nougatine with orange marmalade and dark chocolate. Now this is a dish I really enjoyed. First off, I’m not a fan of heavy desserts, so eating one of the three small but dense pieces in this presentation was perfect for me. And, no more flavor explosion. Just a simple, tasteful, well-balanced flavor wrapped up in another stellar presentation. I have to say, 105degrees would be a great place to come for just dessert and coffee, if that’s your thing.

In short, 105degrees is worth your attention. I think everyone ought to check it out if for no other reason but to explore a new way of experiencing food. Whether or not it keeps you coming back will be up to you, but at least consider giving them a try. Oh, and keep in mind that this restaurant isn’t designed to be super filling. I was surprised at how filling the dishes actually were, considering they are entirely made up of fruits, vegetables, nuts and seeds, but if you’re the type expects to leave feeling really full, you might be disappointed. But hey, you can eat a snack later if you want, right? Just come with the right expectations and see for yourself what “living cuisine” is all about.

Isn’t it weird how sometimes you overlook places to visit that are the closest to you?  Having lived in the Deep Deuce for a few years, I’ve only visited the Deep Deuce Bar and Grill just twice, which seems odd. Not only that, but Sage has been open for a few months now and I haven’t been able to push myself to eat there until just recently.   I don’t know if it’s the fact that dining in Bricktown typically costs an arm and a leg or if the view of the wall full of alcohol through the windows made Sage seem more like a bar than a restaurant, but something has kept me away … until now.

The fact that Sage is also a ”market” did peek my interest since OKC has a dearth of healthy, organic markets (Whole Foods are you reading this?!).  I put market in quotes because the market section at Sage probably isn’t much bigger than my kitchen.  In spite of its size, they do offer a selection of goods that can’t be found at your normal supermarket or Wal-Mart.  They feature locally grown organic foods, a nice selection of cheeses, gourmet dressings, organic coffee, oils, and even beer.  Speaking with the sous chef, I found out that the owner has plans to expand the market in the future once the other tennant in the building ends their lease, but that’s still a few years in the works (unfortunately).

So, how’s the food?  Well, Greg visited on a separate occasion and had this to say:

“I had the 3-cheese mac and cheese ($9 for lunch and $11 for dinner) and thought it was wonderful. The gorgonzola gave the whole dish a great tang that really differentiated it from “normal” mac and cheese. The dish was very heavy, though, so I could hardly imagine it as an entree. I really thought it worked best when shared. It might be too rich for me to eat all alone.

I also tried the roasted seasonal vegetables ($7.50), which were pretty good. I was less impressed by the eggplant, but the green tomatoes were a revelation. Sweet and tart, warm and crisp. I would get this dish again in a heartbeat. Also great was that it came with a small side of hummus, which was thicker and tastier than some I’ve found locally.

Wrapping up my appetizer meal were the Greek turkey meatballs with tzatziki sauce ($7.50). They were dense, but flavorful, and the sauce really added a nice, fresh burst. The best part was, by sharing with friends, my bill was only $9 — pretty good for a fancy lunch.

Looking around, I saw some giant sandwiches that I am eager to go back and try. The roast beef was piled high and the portobello sandwich was really calling to me as well. Almost any sandwich topping is also available on a salad and the Ahi tuna salad looked pretty appetizing, but I’ll have to go back for a taste before I can pass judgment.”

I have to agree with Greg about the mac and cheese dishes, they’re pretty good.  I had the Grilled Shrimp Pesto version ($10.50 for lunch and $13 for dinner) and was definitely satisfied with the taste.  The accompanying waldorf salad (celery, apples, walnuts, grapes in a light mayo sauce) matched well with the mac and cheese and kind of helped to break up the heavy creamy flavor. I just wish it came with a bit more salad.  If you’ve ever read the menu and wondered why their mac and cheese is called “The Original” it’s apparently because (they believe) Sage is one of the original and only restaurants in OKC to offer gourmet mac and cheese.  I’m interested to see if there are any other readers or restaurants out there who might debunk this claim.

Talking about original offerings, Sage also has a salt bar where you choose from three of their eleven premium salts from around the world for $2.  I honestly don’t know what these different salts will do to change the flavor of my food, but it’s definitely something I’d like to try out another time.

On a subsequent visit during happy hour (everyday from 2-6pm) I was happy to find the $3.50 margaritas and mojitos.  I think everyone needs to try out the mojitos because they come in an awesome mason jar!  Honestly, it’s a nice touch.  I also made a meal of the $3.50 appetizer selections.  The grilled chili lime chicken wings and greek turkey meatballs are definitely enough to share with several people.  If you want to enjoy this happy hour deal, make sure you place all your food orders before the cutoff because the computer will automatically adjust prices at 6pm sharp.

Now, for the bad news. If you’re looking to visit Sage with a large group, be advised — I had a birthday party with a group of 13 and I must say the service was less than stellar.  I reserved our spot a good week ahead of time so I feel the staff had plenty of time to prepare for our party.  To start, those ordering mac and cheese dishes were told that they were out of the accompanying waldorf salad (disappointing news), but then one of my friends got some other person’s dinner and it came with the waldorf salad (aggravating news). In addition, I think our server took everyone’s orders about 3 or 4 times and blamed the ticketing system that was acting funny (this is the second visit on which I’ve encountered issues with the computer system). As a result, we all sat around waiting much longer than we really wanted.

I know big groups are always a challenge, but at a higher-end establishment like Sage, you expect them to be a bit more prepared, especially with advanced notice. My friends were pretty disappointed with the service, but I still think the quality of the food might bring some of them back again.

Overall, Sage offers unique dining, a convenient gourmet market and mini-deli, a pretty nice bar and some pretty good desserts choices. Aside from sub-par service with a large group, I can’t offer much complaint.  I will continue to anticipate the expansion of their market or just hope for a Trader Joes or a Whole Foods to open up.  If you’ve had a good (or bad) experience at Sage, we would like to know your thoughts.  Please leave us a comment below.

If you’ve read many of our reviews, you know that we’re always searching for the unique things restaurants offer to the Oklahoma City landscape. So, when Andrew and I visited Rococo’s, there was one thing that stood out to us above everything else — east coast style.

You feel it from the moment you walk in. The rich, dark, almost swanky decor is absent the southwest influence that we’re accustomed to around these parts. The seafood-rich menu and extensive wine list add to the vibe. But you really find out what this place is about when owner/chef Bruce Rinehart stops by your table, which he is almost certain to do. Spend just a moment conversing with Bruce and you’ll understand what is unique about Rococo.

Bruce spent a lot of time opening and running restaurants on the east coast, so you can understand where the style comes from. If you are from that region, I’d imagine Rococo would feel a lot like home. If you’re not, Rococo is still worth your attention for its other great strength — fresh seafood.

We actually get a lot of questions about where to get good seafood in Oklahoma City. Now that I’ve been to Rococo, I can say I think it’s a worthy seafood contender. There aren’t a great many places I know of that offer simple, fresh seafood presentations. Most of the time around here, seafood is fried or blackened or spiced up in some other southwestern or cajun-influenced way. But at Rococo, we had a beautiful presentation of their Petrale Sole filet ($18.75), lightly dusted with flour, sauteed in butter and served with capers, lemon pulp and tiny, delicate croutons. It’s rare to get to taste the actual fish as much as you could in this presentation, and the fish tasted great.

We also had the crabcake (market price) that Rococo is happy to claim as the best in the city. That might seem haughty to you, but I’d have to say that I agree with the claim. This is not a mixture of crab and other fillers pressed into a patty. This is a heaping mound of huge chunks of crab meat topped with a few types of breadcrumbs and baked. You order crab and you taste crab — and again, the crab tastes great.

In addition to the on-menu seafood items, Rococo offers off-menu specials that vary daily as they overnight fresh seafood from the coast as available. That’s right, here is a place where you can literally taste fresh seafood from the east coast. If you want to stay up on what’s fresh, subscribe to their email newsletter on their home page, or follow them on Twitter. We’re seeing a lot of restaurants really utilize Twitter lately and Rococo is one that does a great job communicating that way.

Alright, so I’ve given you a glowing picture of what I think Rococo does best — seafood with an east coast flair. But their menu doesn’t stop there. In fact, their menu is widely varied with steaks, chops, pastas, and even some sandwiches at lunch. It might even be a bit too varied in my opinion. Personally, I’d like to see them expand their seafood options and limit the other things, but that’s just me.

I mean, I haven’t tried all that many things, but I had a bit of the Penne Bolognese ($15.75 at dinner) and, while it was fresh and perfectly fine, it was lighter on flavor than I would typically expect from the rich Italian dish. There are other places I would put above Rococo for Italian food, at least based on what I experienced.

Andrew had the filet ($25.25 and $34.75), which was very well-cooked and flavorful with a really nice sauce that didn’t overpower. I had a bite of it and thought it was good as well. Nothing wrong with it and it’s a decent price, I’m just thinking there are lots of other places you can get steaks done at least as well.

One thing to keep in mind is that Rococo offers a pretty reasonable lunch menu. Sandwiches and smaller entrees are offered anywhere from $7-$15 making a good value when you’re looking for lunch.

So, my bottom line on Rococo is that they offer a lot of options and they do it all pretty well, but if you want to try the thing they do exceptionally well and that’s unique here in our fair city, go for the seafood, especially the crab cake and whatever seafood specials Bruce is flying in on the day you visit. This is where Rococo shines and can provide you with something you’re not likely to experience anywhere else in town.

What are your thoughts on Rococo? Let us know in the comments.

Table One is not a restaurant. The new collaboration of chefs Ryan Parrott and Jonathon Stranger is an experience built around food. The food is very good to be sure, but you’ll want to try it for the uniqueness it offers as much as anything.

All images provided by Table One

“I don’t want people to think of it as a restaurant,” Parrott said. “Think of it like you’re coming over to my house for dinner. You don’t come over and order food. You allow me to cook for you and come up with something for you to enjoy.”

That’s about the best way to describe this one table wonder. You and a group (up to eight) sit around a table inside an industrial kitchen and watch the chefs prepare your meal while you drink wine, chat with the chefs and each other, and enjoy a unique experience. Think culinary immersion. It’s a fun journey and, as far as we know, there’s nothing else like it in Oklahoma City.

The restaurant is located … well, I’m not going to tell you where it is. That’s because its current location is only temporary, as they are planning a move to the downtown area along automobile alley later this year. Plus, if you’re going to dine at Table One, you’re going to have to contact them first, and they can tell you how to get there once you make your arrangements.

I’m also going to refrain from recommending the dishes you should try. That’s because the dishes I ate might never be made again, at least not in the same way. Your menu will be built specifically for you (and sometimes around you, if you’re picky) based on the best ingredients available and the price you’re willing to pay.

Assuming you have eight people, your minimum price is going to be $75 per person (drinks and gratuity will be extra). That will probably get you around five courses. Spending more will allow their team to create more dishes and use more expensive proteins … etc. The bottom line is this is a completely custom-made deal. Just contact them and work out the experience you want to have.

You may think “why would I want more than five courses?” That’s a valid question, but remember the experience is the product here and more courses means more preparation going on in the kitchen. You’re not just eating, you’re watching the entire process. Each and every course is prepared and plated in front of you. So, the more courses you have, the more interesting stuff you get to watch.

That said, I do think there is such a thing as too many courses. Our experience had fifteen (yes, fifteen). While I enjoyed trying each of them, I can’t remember most of them. I was in mental and gastronomical overload. So, personally, I would recommend honing in somewhere around seven to nine courses. But hey, it’s your meal, and you can have it however you want.

Table One is not for everybody. If you’re a control freak or if you don’t like trying new things, you’ll probably want to pass. To really get into the vision for Table One, you need to let the chefs do what they do best — create. Certainly let them know if you have a food allergy or a specific food you want to include, but outside of that, try and let go and leave yourself open to trying things you never thought of trying before.

Another warning I’d give is that you shouldn’t go in planning for a lot of conversation. The thing is, it’s loud in the room most of the time with the noises and blowers from the kitchen. Plus, the chefs are coming over every little while to introduce the next course. Sure, you’ll talk to each other and to the chefs about the food and the experience you’re having, but don’t plan on having the time or opportunity to really dig into many other subjects.

Though the dishes we had won’t likely be the ones you try, I’ll go ahead and describe a few things on our menu so that you can get an idea of what the food is like. The bar on quality is high here, and everything is well-prepared with fresh, high-quality, and often local ingredients.

My favorite (and a favorite for most of us) was the duck confit and duck breast (known as Duck Duck), served with chunks of sweet potato and figs. Tim’s favorite was the masterfully prepared braised shortribs served with potato puree and sprouts. Everyone also enjoyed the sea scallop with corn chowder and truffle. Andrew gives top honors to the Chilean sea bass accompanied by a whimsical play on peas and carrots (that carrot risotto really was quite good).

Another treat for me was the deconstructed lobster Cioppino with littleneck clams in a peppery tomato broth. This is the kind of thing I see on “Top Chef” and lament, “I’ll never get to try something like that.” Well, Oklahoma City, you can try it and it’s outstanding.

Of our fifteen courses, three were desserts (four if you count the Wensleydale cheese with blueberries, fig and pear). The saffron Panna Cotta was very intriguing and definitely fell into the “never thought of that before” category. Then there was the “Study of Chocolate” and the White Chocolate Souffle. Yes, we were all quite full by the end.

Not everything was a favorite for everyone in our group. But, all of us were glad to try everything and experience new, interesting flavors in a very unique setting. And that’s the bottom line here — the food is excellent, but even better is the fun you’ll have sharing in the activities of the kitchen with a group of chefs and assistants who truly make you feel at home.

If you’re up for a very special experience, call Table One at least a week in advance to schedule the meal and discuss prices. Put your tastebuds in their hands and you will be rewarded with a singular meal you won’t ever forget.

I have to admit, I have a bias against fancy-schmancy hotel restaurants. It just seems like all too often they are trying to be fancy for fancy’s sake because the upscale hotel needs a fine-dining establishment downstairs to cater to their high-end guests. The prices are always off the charts and the food is typically generic. So, it was with low expectations that I gave the Park Avenue Grill a try. Fortunately, I was pleasantly surprised by the talent of their chef.

Park Avenue Grill resides on the ground floor of the fabulously renovated Skirvin Hotel in downtown Oklahoma City. It definitely has location going for it with this beautiful, historic structure to call home. The antique tile floors and majestic wooden columns throughout the spacious restaurant interior are a joy to see.

But as I looked past the fine atmosphere to the offerings on the dinner menu, my bias got the best of me. I saw mostly what I expected — generic, fancy-schmancy dishes including steaks, fish, chops … etc. I immediately began to lose hope. “Here we go again,” I thought. It’s not that I worried the food would be bad. I mean, I figured these guys knew how to cook. It’s just that I wasn’t seeing anything particularly creative to strike my interest.

Then my eyes caught a glimpse of the chef’s five course tasting menu. There, in the lower left-hand corner, I found details of a complete five course meal offered for $50 per person. Now, $50 is a lot of money, but I recalled my experience at Deep Fork Grill, where I thoroughly enjoyed the chef’s five course meal that now sells for around $70. “If these guys can pull off a great tasting meal for $50, this could be a lower-priced alternative to the Deep Fork experience,” I thought. This, plus the fact that the courses looked quite interesting, convinced me to give it a try.

The results were very encouraging. Each course was a beautiful balance of complex flavors with simple yet interesting presentations. Not only that, but Park Avenue Grill nails the issue that was my main complaint about Deep Fork — portion sizes. At Deep Fork, they charge higher prices but serve you so much food that you can’t possibly finish it all in one sitting. At Park Avenue, the price is lower and portions of each course are appropriate to where you can comfortably finish the entire meal. To me, Park Avenue’s solution is better. I want to enjoy the entirety of my meal without feeling overly stuffed or having to carry home bags of food that will never taste as good reheated.

It wasn’t just the portions that impressed me. The chef’s talent expressed through the quality of the flavors surprised me. Here I was allowing my hotel restaurant bias to convince me that I wouldn’t find anything interesting when, in reality, everything we tried was surprisingly a cut above the standard you might expect.

Take the jumbo lump crab cakes, for example ($12). My wife and I split this appetizer and found it to be unusually delicate, filled with almost nothing other than tender crab meat, seasoned and lightly breaded. The lack of fillers or other ingredients to distract from the crab was refreshing, and the poblano tartar sauce added just the needed kick. It’s a standard dish done better than you will find most places.

Similar pleasant surprises awaited me throughout my five courses. First came the smoked butternut squash soup with cappuccino cream and a warm hush puppy stuffed with braised squash and herb scented gnocchi. Yeah, that’s a lot of ingredients, but the result was surprisingly simple. I thought the hush puppy was dry and a bit unnecessary, but otherwise this was a big win.

The following courses were equally as interesting — duck confit salad with warm bacon vinaigrette; Maine sea scallops seared in uni butter sauce with carrot puree, onions and edamame (scallops are becoming one of my favorites); and pan-seared stockyard filet with pistachio foie gras sauce. Sure, the descriptions are overly verbose, but each selection was expertly cooked, nicely seasoned, and elegantly presented.

There is also a dessert course. We got to taste two things. First, their own secret-recipe carrot cake was very good. It was extremely moist and had a very dark, rich flavor. The key lime pie, on the other hand, wasn’t the best in my opinion. It was more sweet than tart, almost like a lime cheesecake and not what I look for in key lime pie (for excellent key lime pie, you can see our review on Iguana Mexican Grill).

There is only one major thing I would recommend regarding the chef’s tasting menu. I think they should borrow from Deep Fork and throw some surprise into it. Park Avenue has the whole thing printed up in the menu, which makes it seem less custom-made. I’d rather not know exactly what I’m going to get. Vary it up and let the waitstaff provide full descriptions upon presenting each course. To me, that makes for an even better experience and it would keep me coming back if I knew I could experience something new each time.

My only other complaint with Park Avenue was the ambient music. It was quite loud and consisted of what I like to call “fake jazz,” that elevator-style monotony that makes me want to gnaw off my own arm. I admit, I’m a bit picky when it comes to music, being a jazz musician myself, but I have yet to meet someone who really likes this musical style. Perhaps they’ve done their research and find that this is the best musical option, but my recommendation would be to find something else and turn it down. Classical is nice or, for a more lively feel, try real, acoustic jazz. Of course, my wife always favors no music, also a good option.

Music aside, the Park Avenue Grill is, in my opinion, offering more than what I tend to expect from a fancy hotel restaurant. Everything we tasted possessed that little something extra. This really made it a worthwhile experience. Plus, the $50 five-course menu is a great way to taste a wide range of interesting creations for a reasonable cost.

Do you have an experience at Park Avenue Grill to share? Let us hear it in the comments.

Your idea of a special night could be almost anything — a movie with your sweetheart, an evening of dancing, or just a couple of hours without the kids screaming in your ears. Usually, though, special nights include dinner and there aren’t many places better suited for it in Oklahoma City than the Boulevard Steakhouse.

Reservations aren’t required to get a table at Boulevard, but it’s kind of fun to make them anyway. For those of us on a limited budget, a trip to this restaurant isn’t a last-minute, spur-of-the-moment kind of thing. Truthfully, there aren’t many places in Oklahoma City that accept reservations, so it’s nice to know that by calling ahead a few days or maybe even a few hours, you can walk into the restaurant with no waiting.

I don’t know if the décor is elegant, but it’s certainly rich. Nothing inside looks cheap or slap-dash. The Boulevard Steakhouse is dimly lit. The white tablecloths are topped with lights for just your small table. The waiters and waitresses are also dressed up (though you don’t have to be) and they will give you the kind of personal attention you haven’t had since your mother — and maybe not even then.

The ambiance is great, no doubt about it, but when the food arrives, you won’t even care. It’s simply that good.

While the main event here is steak, if you’ve got the cash, give the appetizers a try. The crab cakes are substantial and packed, not with filler, but with sweet, lump crab. The shrimp cocktail, too, is a delight with giant shrimp and a spicy, tangy cocktail sauce.

But when my wife and I visit, there’s no point in avoiding the inevitable — the Portobello mushroom soup. Never before or since have I had a soup like this with a creamy texture and that rich, full flavor of roasted mushrooms in every bite. My wife has threatened to skip the steak altogether in favor of three bowls of this soup — which wouldn’t be all bad considering the prices.

As with any fine dining option, the downside is always the price. In typical steakhouse style, Boulevard does not include sides with their main dishes, so when you order a filet mignon, that’s what you’ll get. It will be prime beef and expertly cooked, but that’s all you’ll get. With prices ranging from the $20 range for seafood and chicken to upwards of $50 for a steak or a nightly special, the pricing can be a bit tough for value-conscious diners to swallow. On the other hand, this isn’t an everyday place to eat (at least not for me). The experience is a big part of the price and, for special occasions, I personally think it’s worth it.

The filet is an obvious choice, but I also recommend the Steak Diablo — a spicy, pepper-encrusted tenderloin — and the filet tips and mushrooms. Usually, steak tips are a budget choice but here you get amazingly tender bites of beef, mushrooms swelling with flavor, and a sauce that ties it all together.

If you do crave vegetables, or if you’re searching for vegetarian options, Boulevard has a number of tasty salads and sides. The sweet onions and vine-ripened tomatoes are excellent, as is the mozzarella and tomato salad. While those are for the individual, other sides are served family-style, with enough potatoes au gratin, button mushrooms, asparagus and hollandaise, and steamed broccoli to share.

If by some miracle you still have room for dessert, they have an ice cream and puffed pastry dish that is somehow tender and satisfying.

Boulevard is a hit to the wallet, but one worthy of a birthday, an engagement, an anniversary or any other big event worth celebrating. Most of us can’t afford to eat at Boulevard Steakhouse every day, but hey, it’s not everyday food that they’re serving.

Let us know what you think in the comments.

I’ve been wanting to try Cafe Nova for some time now, but a few things have kept me away. First, it isn’t a kid friendly place, and I have a ton of kids. Second, they have a lunch menu, but I don’t have time very often for long, relaxed lunches. So, I’ve been waiting for a good opportunity to get out and try it. Well, I finally had another anniversary, and therefore a reason to dump the kids with someone else while my wife and I enjoyed a nice, relaxing dinner. So, we tried Cafe Nova and … well … I really want to like it, but it just falls short.

The problem is they are billing themselves as a premier dining location in Oklahoma City (with prices to match) and that’s going to bring them a higher level of scrutiny. To support this image, they’ve got to be hitting on all cylinders and for me, while there are a lot of things I like about the place, there is still a lot left to be desired. For my money, I’ll be looking elsewhere for a premium experience.

Among the things I do like is the atmosphere. Cafe Nova is a lot like the other eclectic eateries along the artsy stretch on north Western Avenue. Lots of stainless steel, black tablecloths, big, artsy glass panels, and local artists’ paintings on display. It appears that their logo is an Elk. Not sure why. They have an Elk skull (at least I think it’s an Elk, I’m not an expert on big game skulls) hanging behind the chic bar area. They also have a couple of large flat-panels displaying images of clouds and sky. Seems like a waste of money to spend thousands on flat-panels just to put pictures of clouds on them, but hey, it’s not my money (well, I guess it is when I get the bill).

Anyway, we got there around 5:45-ish, hoping to beat the dinner rush. Boy did we! There was only one other party in there besides us. I asked the server where everyone was and he said that the dinner crowd would kick in later. Not sure where they were because they never showed up, even when we were leaving close to 7. The food was pretty good, not fantastic, but pretty good. The service was great (then again, it’s not hard to give one table good service) and the atmosphere was nice. So where was everyone? Is the economy making a play on the small dinner crowds? I’m not convinced of that because, from my dinner table, I could watch throngs of people outside parking and walking down the street to a bustling Sushi Neko. At any rate, we were able to get personal consultation from our waiter and make our selections in peace and quiet, that’s for sure.

The waiter emphatically recommended two dishes, the tilapia and the Tournedos Oscar. I was leaning towards the Tournedos Oscar in the first place. One thing I love about filet medallions is that they are usually fork tender and, since they are nearly bite-sized, you get a larger proportion of tasty sear per bite than you do on a normal steak.

While we waited for our main courses we decided to try the lump crab quesadilla. Far and away, this was the best choice of the night. The quesadilla consisted of lump crab with fresh baby spinach leaves and goat cheese in a very tender, pan-fried flour tortilla. It was fantastic. It was paired with a mayonnaise-based dipping sauce that had bits of roasted pepper, garlic, and a tart and peppery finish that paired well with the sweet crab. Fresh bread was brought out as well with an oil and balsamic vinegar dipping sauce, although unfortunately they overdid the balsamic vinegar portion of the suspension. No amuse bouche here like you get at Tom and Jerry’s or Deep Fork. Too bad. I think the amuse bouche gives a chef the opportunity to really showcase his or her skill.

The main courses had great presentations. The pecan-crusted tilapia was served atop a bed of spinach risotto and decorated with a tomato vinaigrette. My wife said it was “pretty good.” She wished she had gotten the seared ahi tuna instead. To the chef’s credit though, it’s much harder to make a tilapia dance on your tongue than it is a sushi-grade chunk of ahi tuna. God made ahi tuna taste good sliced right off the fish. You have to really work at messing it up.

The Tournedos Oscar featured chunks of filet and lump crab presented atop a bed of mashed potatoes and decorated with fried spinach leaves. The description said that it would also have a Bearnaise sauce, but I could not detect the Bearnaise. Instead, it seemed more like a cheesy cream sauce (and a soft, nutty cheese at that, perhaps with some brie in it).

I was disappointed with the filet medallions on a couple fronts. First, there was no sear. They almost appeared braised in sauce rather than pan-seared. Second, they were extremely fatty. So fatty in places, in fact, that I looked around in a panic a couple times for a place to dispose of the hunks of connective tissue I was unable to masticate. I tried “Fletcherizing” my food by chewing 32 times … but still no progress. I finally had to swallow them like pills. This happened more than once. Sure, there were some tender medallions too, but the tough ones made me a little apprehensive to go after many more.

The fried spinach leaves were interesting. They were crisp and they had a kind of nutty flavor. I didn’t really like the sauce. It had a flavor in the background that I wasn’t very fond of. It wasn’t bad, it was just a flavor that I didn’t like. I had my wife try to figure it out, too. That’s when I began wishing I had tried the Berkshire pork chops or the shrimp scampi.

I really wanted to like everything about this place. Like I said, good atmosphere, and they deliver a contemporary American cuisine in the “cool” part of town. I’m just not sold on Cafe Nova being one of the premier spots in Oklahoma City. When you’re a higher-end restaurant charging a premium for every plate, you’ve got to stand up to a much greater degree of scrutiny, and I think Cafe Nova just falls a little short. On the other hand, I will be back though for those crab quesadillas. Pair one of those up with a bowl of soup or a salad and you could get in and out with a reasonable bill and a very tasty experience.

What do you think? Let us know in the comments.

When Tim asked if I would write a dinner review of a bed and breakfast on the south side of Norman, I had to stop and think. “Do bed and breakfast places serve dinner?” I wondered. He assured me this one did and, since I’ll try anything once, I agreed. It was a wise choice because hidden in this unlikely hideaway, I found a delightful dinner experience — one that offers great food in a beautifully relaxing environment.

The restaurant’s location made for about a 50 minute drive from our northwest Oklahoma City home. Sure, it’s a bit out of the way, but actually it was nice to relax in the car and gather some thoughts following an extremely busy week at work. Although the place is hidden from the highway, we found the entrance with no problem, and the tree-lined driveway was really quite lovely. Being a gardener myself, I appreciated the attention the owners have given to the beautiful landscaping. The hydrangeas were in full bloom and they were gorgeous.

The restaurant entry is very welcoming with its wrap-around porch. We stepped inside and were immediately seated at a table for two overlooking the porch and out through a sea of oak trees. As I sank into the oversized chair and gazed out at the view, I also took in the white tablecloth, the softly flickering candlelight and what appeared to be an old set of fancy, yet understated, flatware on the table. I felt my body relax yet one more notch. “This is nice,” I thought to myself. Really nice.

Rany, the owner (and our waiter), appeared quietly at our side with a wine list and a refreshing glass of iced, lemon water. In a minute, menus appeared and he politely explained the evening’s special dishes. Most everything on the menu is served with a French flair, which delighted us as we had just returned from a week in Paris. Dave chose one of the specials — a bone-in veal steak with a blueberry glaze. I opted for the potato-encrusted salmon. We also decided to try the corn-crab bisque and a spring mixed salad (I had overheard one of the other diners in the full dining room saying how much she was enjoying the soup).

Now, one thing I would have liked to have seen is a pasta or vegetable option on the menu for those of us not really into meat. Maybe they occasionally offer something like this as a special, but all of the entrees I saw were meat dishes. Anyway, back to our food …

The house salad was better than most with its fresh spring leaves, bite-sized tenderized vegetables and drizzled champagne vinaigrette. I wish more local restaurants offered a champagne vinaigrette. It’s nice because it’s not as pungent as the balsamic vinaigrettes, and it’s not as full of fat like the creamy dressings. Dave also loved his corn-crab bisque. It was very mild and not too heavy for a hot and humid summer evening. The accompanying hot rolls were delicious enough that they tasted homemade. Even if they weren’t, they were wonderful with a dab of the fancy, herbal, sweet-cream butter served on the side.

As we waited on our main course, I looked around and decided I was glad I had noticed the business casual dress code on the website. Nobody was in jeans. Nobody was in a tie either, but we would have felt a little under-done in jeans.

The main course arrived in a beautiful, French presentation. The whole week I was in Paris I didn’t want to eat my food because it was too pretty. Our plates at Whispering Pines reminded me of those dinners in Paris. The meat was accompanied by two different styles of potato. One was a rosette design which was baked crisp and sported a fresh sprig of rosemary. The other was a new potato, cut in half with a fancy dollop of a twice-baked-potato-like mixture. Additionally, a nice assortment of vegetables, including asparagus cooked perfectly crispy and in a cream sauce, accompanied the meat. The presentations and flavors blended perfectly for a rich, winning taste.

After the main course, we were presented with three dessert options: a flourless chocolate cake, creme brulee and, as Rany stated, “good ol’ Oklahoma bread pudding.” We kept with our French flair for the evening and chose the creme brulee. Good choice. I like my creme brulee with a thick, carmelized, flavorful topping, and this was great. The custard was nice and thick also.

I was disappointed that there was no fruit dessert option. In the summertime, I like to see something like a sherbet with a fresh fruit topping. Something cold and tart is always good when it’s so hot outside. But I also know that places like Whispering Pines are going to have more abbreviated menus simply because of the nature of their businesses.

To me, service is as important as the taste of the food, and Rany could not have been more gracious. He was never intrusive, yet stayed at least two steps ahead of our needs. Perfect. Rany’s son, David, also helps to run Whispering Pines and they were the only two waiters on the night we visited.

At the end of our meal, Rany even offered to take us on a tour of the whole grounds, which we gladly accepted. We saw an additional dining area that’s great for large meetings or receptions. Plus, out in the back, there is a gazebo and a large pond that opens out onto the grounds where one can see rows and rows of grapes in the vineyard they keep. The whole complex is set on rolling hills and is very lovely. Rany said that from April to October they host a wedding just about every Saturday.

Rany has a fascinating life story to tell. He and his wife escaped the killing fields in Cambodia and eventually found a sponsor in Oklahoma, making it possible for them to immigrate in 1981. He started work as a dishwasher at The Oaks Country Club and proceeded from there to work in other fine restaurants such as The Coach House, where he picked up his culinary skills. He eventually opened his own restaurant, Lindochine, which was located around NW Expressway and I-44, before moving his family to Norman and purchasing Whispering Pines. He is a very humble man, an extremely hard worker, and he has the life experience to be able to say, “If you were born in the United States, then do not ask God for another blessing because He has already given you the biggest blessing of your life!” This was a profound and steadfast reminder to me. I appreciated his boldness in proclaiming that to us.

So, here is my advice to all of us busy people — make a dinner reservation at Whispering Pines, or better yet, a Friday night getaway and Saturday breakfast. Sometimes we must be intentional about slowing down and relaxing, and this is a perfect place to do so. You’ll not only discover some great food, but you’ll also feel the worries melt away as soon as you pull into Rany’s driveway!

PLEASE NOTE: Tom and Jerry’s no longer exists as described below and has been reopened as Mexicasa. It is operated by the same people but with a completely different cuisine.

Anytime I am asked about my favorite restaurants in Oklahoma City, I am stumped. I have several “favorites.” I usually have the person clarify the question to narrow down the results. If the inquisitor is in search of finer dining options, I will tell them that Tom and Jerry’s Steak and Fish Grille is near the top of my list. It is fine dining, but not too expensive or snooty. They have diverse menu options, and they can customize their service to adapt to your schedule if needed.

I like to eat well at a finer establishment on occasion. Sure, I have been known to brave the not-so-well -known places throughout the city, but I can also go for an upscale meal — something without blaring music or flat panel TVs where there is not a ketchup bottle or one of those insulting steak sauce bottles anywhere in the building. Tom and Jerry’s is just the place. It is not a kid-friendly place. So, if you are like me (and the old woman who lives in a shoe) you’d better call the babysitter before you set out for Tom and Jerry’s.

Fresh flowers and candles adorn every table. The sound of the resident jazz sax player fills the air (at a soothing level), and the artwork of Thomas Batista (one of the owners) decorates the walls and invites patrons to purchase their favorites and take them home for themselves (I’ve noticed a lot of restaurants in the area do this from Cheever’s to Classen Grill, but do the artists ever sell anything? Just wondering). The atmosphere is one of elegance and sophistication. They also have a nice patio area with a small water garden. It’s great for those warm spring evenings.

The waitstaff here really caters to your needs, but in a way that isn’t abrasive or pushy. I had a reservation the other night, and I had to keep calling and pushing it back and finally Scott, the maitre d’, told me to quit worrying about it and just get there when I could and he would make sure he had a table ready. This was on a Friday night too, not a dead Tuesday evening. I found this level of accommodation refreshing.

Once you order and you’re waiting on your main course, Tom and Jerry’s likes to present you with an “amuse bouche,” French for “mouth amuser.” It’s a small little tease, normally with a concentration of flavor, to spark the appetite and prepare the palate for the main event (Deep Fork also always seems to do this well). This time we were presented with a roasted pepper and radicchio something or other on a small sliver of roasted potato. I could have eaten a tray of these but my wife didn’t like it at all. She doesn’t like roasted pepper, though.

When you look over the dinner menu, you don’t get four pages of options but rather a single page consisting of 8 to 10 main dishes, a handful of appetizers, and a tapas menu. I like this. This allows the chef to concentrate on making a few dishes very well, which can really translate to higher quality. The menu rotates, but typically features a couple steak options (normally a filet dish and a strip, T-bone, or Ribeye), a fish dish or two, duck breast, and a couple comfort-food-type choices like a fried chicken with truffle sauce, or a gourmet meatloaf. Tapas and Paella are also served for those wanting a Spanish experience. I’m not aware of another restaurant in town offering tapas or paella. Tapas are the new rage, especially among the urban youngsters hopping from restaurant to restaurant for cocktails and these small, Spanish-influenced appetizers. I’m not sure if it is catching on in Oklahoma City yet (there’s not a lot of restaurant hopping involved here), but if it ever does, Tom and Jerry’s is ready to lead the charge.

On my most recent visit, I chose the green peppercorn New York Strip with a cognac glaze, and my wife had the seared Ahi Tuna. Both were fantastic. The strip was perfectly cooked medium-rare and decorated with garlic and green peppercorns. Green peppercorns can really be a nice accent to a steak. They are very aromatic and they have a completely different, and brighter, flavor than their fermented brothers, black peppercorns. The cognac sauce was sweet and flavorful. You could smell the cognac reduction and it was particularly good on the sauteed potatoes that were served al dente along with some roasted asparagus.

My wife’s tuna was served on a bed of thin rice noodles. I have had their pasta before as well, and these guys can make a great cream sauce. I’m a big fan of sauces and Tom and Jerry’s goes the distance with some interesting sauces and reductions often featuring exotic Spanish and even South American influenced flavors. This is definitely not your average steakhouse.

I think Tom and Jerry’s fills a role in Oklahoma City as a comfortable yet fine dining experience. It has a smaller, more independent feel than some of the larger restaurant groups. So, next time you are looking for that nice yet comfortable evening out with a local flair, give Tom and Jerry’s a try. It won’t break the bank or insult the taste buds. Let me know what you think.

“You run a website about Oklahoma City restaurants, and you’ve never been to Deep Fork?” my friends all asked me in disbelief. It seems that Deep Fork is very highly regarded by most everyone I know as one of their favorite places. Yet, I had never been until recently. Now I see why they like it so much. Deep Fork really fires on all cylinders with great atmosphere, great food, great service, and even something unique — the chance to have a chef choose your meal for you.

I have to admit, I’m a food adventurer. Putting my dinner choices in the hands of a qualified chef is right up my alley. So, I had to give it a try at the Deep Fork. You see, if you look closely at Deep Fork’s menu, just below the dinner specials, you’ll see a line that says, “or let Executive Chef Clay Falkner feed you. Four courses – $65 per person.”

Yes, it is $65 and, if you’re like me, that’s a lot of money. So, this one is definitely for the very special occasions that are few and far between. On the other hand, it is four courses and you’d easily spend that amount for a meal of this complexity at any fine restaurant. So, if you’re up for spending that much on dinner, I highly recommend this experience. It’s simply a delightful thing to let yourself be surprised by course after course of intriguing dishes prepared especially for you.

It should be noted that you don’t have to spend this much to eat at Deep Fork. Most of their dinners are $20-$30, and they have some brick oven pizzas in the $10-$20 range, making them really quite affordable when compared to other higher-end places.

Nonetheless, here’s how it went down for me:

Our waiter asked me if there were any things that I didn’t like or if I had any food allergies, or any special requests. I told him I was open to anything. I also told him that I don’t particularly like heavy, rich desserts, but would rather have something light and fruit-based for a dessert course.

Course #1: a small plate of fruits, cheeses and toast points. This course was simple, elegant, and exactly the right portion. A few different exotic cheeses, some fruit, including a compote, and two small toast points. Each piece was original and very tasty. I absolutely loved this course.

Course #2: a spinach, fruit and nut salad with a very light but sweet vinaigrette. This salad was very good. Everything was incredibly fresh. The spinach leaves were about the greenest I’ve ever seen. The fruits included sliced strawberries and thinly-sliced granny smith apples. My only complaint — it was too big (see more on portion sizes below).

Middle course: now this was a surprise. It seems that Deep Fork likes to bring out little surprises of complimentary items for everyone. Both my wife (who didn’t order the four-course) and I were presented with this small bite of bacon-wrapped chicken in a very spicy sauce. I loved it, but it was too spicy for my wife.

Course #3: my absolute favorite of the night — seared sea scallops in an asian-influenced sauce with bok choy and wild mushrooms. I don’t eat a lot of scallops, but I would if I could have these every day. They were fork-tender, juicy and the seared exterior added just the right amount of zip. The accompanying sauce was flavorful but not overpowering. You could really appreciate the natural flavor and texture of the scallop. Amazing.

Course #4: steak, chorizo sausage, potatoes, and grilled asparagus in a rich burgundy sauce with wild mushrooms. As you can tell, this course was more than a meal in itself. I didn’t eat any of this at the restaurant but actually took the whole thing home, split it, and ate it for two separate meals.

This leads me to my only complaint with the experience. The portions are way too big. Anyone who knows me knows that this is a recurring complaint I have with the restaurant industry in general — they teach us to eat way too much food. If I’m going to order a four-course meal, I would like to be able to enjoy the entirety of the meal from start to finish without stuffing myself. In this case, I was completely full by the end of course number three. Generally, it is the nicer, higher-end restaurants that serve appropriate, rather than oversized, portions. Deep Fork missed on this one for me.

One thing that would have made it better is if perhaps I could have split the whole thing with my wife. Or, better yet, perhaps a two-person package price. Maybe $100 for two people, with each person getting their own, customized, and appropriately-sized four-course meal. I think $100 would be very reasonable for two people and if the portions were adjusted, I would definitely want to experience this again. The two person package would also help because it’s kind of awkward when one person is getting four courses and the other person has to wait through three of them before they get any food.

But aside from this issue, I have absolutely no complaints. In fact, I have extremely high praise for the level of service Deep Fork provides. Our particular waiter was extremely attentive, easy to talk to, and very, very knowledgeable. He knew details about each and every course he presented. This level of service is worth the higher price tag when you are looking for a high-end experience.

Here’s an example of the great service. Just about the time our main courses came, my wife was starting to feel a little ill. This was not related to the restaurant experience at all, but she really thought she needed to go home and lay down. I let our server know and he acted as though this was the most natural thing in the world as he quickly took our plates back to the kitchen and returned minutes later with everything boxed up (including a light, fruity dessert course), and in a sack ready for us to take home. I cannot tell you how much I appreciated the ease with which he handled this whole situation. It turned what could have been an awkward exit into non-issue.

Bottom line: Deep Fork Grill is one of Oklahoma City’s best. That’s what I’ve heard from most everyone I’ve ever talked to about it, and having experienced it myself now, I would have to agree. They have the whole package going for them. Plus, the opportunity to get a “customized” four-course surprise is very unique in Oklahoma City.

Tell us what you think about Deep Fork in the comments below.

The very first time I dined at Cheever’s Cafe, I knew I had found something special. I had just moved back to Oklahoma City and found a home in one of our great historical neighborhoods. Cheever’s was literally just a few blocks away, yet I never tried it until one day, I was invited to a lunch meeting there. After stepping inside and getting my first taste, I was hooked. Cheever’s really delivers on everything I love about local dining.

The atmosphere is lively and sophisticated. Located in an old building that’s been revitalized, but not overly polished, Cheever’s offers that “old turned new” environment that I love so much (which is why I bought a 90 year old house). Artwork from local artists adorns the walls and is rotated often.

I really love Cheever’s at lunch (Monday through Friday only). They offer a lunch menu that, in my opinion, is actually more comprehensive than their dinner selection. Plus, at lunch you can experience Cheever’s for quite a bit less cash than in the evening. The crowd pours in from the capital district and surrounding downtown locations. The atmosphere is energetic and business-casual and provides a real feel for city dining and a great place for your power lunch or lunch meeting.

The first time I went, I selected the seafood tamales ($11.95), and I have to say, that was an excellent choice. It’s been a favorite of mine ever since. It features huge chunks of seafood including lobster, fish, shrimp and scallops in a semi-spicy, cream-based sauce, poured over a sweet-potato masa tamal and served with cilantro rice. This type of creative variation on standard dishes pervades the menu. Each item offers an element of flavor that sets it apart from the norm.

Of course, dinner at Cheever’s is a treat as well. At night, the atmosphere turns a great deal more elegant with a less bustling atmosphere. The menu is more selective and a bit more pricey. However, at night I love the larger selection of steaks. I have to say that Cheever’s filet ($31) is perhaps the best I’ve had in the city, rivaling even that at the Red PrimeSteak, which is owned by the same group. Plus, at Cheever’s, you get a more complete meal with two sides included with your steak for a lower cost than you can get at the higher-end Red Prime.

You can review Cheever’s lunch and dinner menus on their website.

Cheever’s also offers a bonus of dinner rolls included with every meal at no cost. This is a nice treat that you don’t find at many restaurants at this level. Plus, the rolls are up to Cheever’s standards as they have a phenomenal combination of herbs that give a very unique flavor. The only problem is that they are so tempting, you have to work hard not eating too many of them before your main meal arrives.

The only negative I can think of about Cheever’s is that in recent months, it seems to me that the level of service has suffered a bit. The first time I went for dinner, we had a phenomenal waiter who really presented the restaurant in its best form. Since that time, though, the wait staff has seemed to me less passionate and concerned. This may be part of why I prefer to go at lunch where it’s a quicker, more efficient experience and the level of service isn’t as much a factor. For a nice long dinner, though, the wait staff can really make or break the experience and I’ve been a bit disappointed in the more recent times I’ve visited.

But even with inconsistent service, Cheever’s still holds it’s place as one of my very favorite restaurants in Oklahoma City. I’ve reviewed all three of the Good Egg offerings on this site — Iron Starr (read review) and Red PrimeSteak (read review) being the other two. I’m very fond of all three, but I have to say that Cheever’s might just be my favorite all around, especially at lunch. I just don’t know anywhere else in the city that you can experience such creativity, flavor, atmosphere, and excellence for the price.

Oh, and of course, Cheever’s serves the very same chocolate cake (my wife’s favorite) offered at Iron Starr. For more on that, see my Iron Starr review.

I highly recommend Cheever’s for a reasonable, lively lunch experience or for a quiet and lovely dinner out. Do you agree? Disagree? Why not leave a comment and let me know your thoughts on Cheever’s.

I recently got to check out one of Oklahoma City’s newest restaurants. Red Prime Steak is a new upscale steakhouse brought to you by the folks behind Cheever’s and Iron Starr. I love their first two restaurants so expectations for this new place were high.

One thing I love about Red Prime Steak is the location. It’s downtown, but not in Bricktown. It’s in the old Buick building at 4th street and Broadway. I love to see new places opening up in this area. Let’s hope they can sustain and continue to encourage more growth and revitalization downtown.

The restaurant brings a couple of things that are extremely unique.

First, the interior renovations really stand out. They are the reason for my inclusion of the word “ultra-hip” in the title of my post. It’s not that I’m 100% sure you would really categorize it has ultra-hip if your job were classifying interiors, but when you compare it to the landscape of restaurant interiors we currently have in Oklahoma City, Red Prime’s look definitely sets itself apart in the ultra-hip direction.

Concrete flooring, exposed 18 foot ceilings, and a smattering of very thin, brilliant, red lighting instruments set the stage. An enormous floor to ceiling wire mesh serves as a wine rack and requires the wait staff to utilize a home-depot-like aisle ladder to retrieve certain vintages. Also intriguing is the use of enclosed, circular leather booths which provide a few “private” dining areas amidst the rest of the “open” seating. So, if you are looking for a lively atmosphere, stick with the open tables, but if you want something a little more private (and quiet) ask for one of the booths.

The second unique treatment Red Prime brings is their use of crusts and sauces. With each steak, you can choose up to two crusts or sauces (more are available for an extra charge). Now, I’m not much for putting sauces on really good steaks. I mean, what’s the point in paying for a quality steak and then drowning out the flavor with a pungent sauce? The crusts, however, are very intriguing and tasty.

You can choose from a list of crust options — everything from black pepper to unique chile peppers — to be encrusted onto your meat as it is cooked. I chose the guajillo chile crust and I highly recommend it for a little kick that doesn’t overpower the flavor of the meat.

Now for my complaint — I have just one. There’s no brewed iced tea. If you ask for iced tea, they bring you a bottle of something. Now look, I’m all for trying to be fancy, but I’ve been to some really nice restaurants in a lot of really large cities and most everywhere I’ve been, even the highest of the highest end, has served fresh brewed iced tea. Not only that, but even my favorite restaurant of all time, the Gotham Bar and Grill in Manhattan, provides iced tea with free refills, and it doesn’t get really any more upscale than the Gotham.

So, I would recommend that Red Prime make fresh brewed iced tea with refills an option. I mean really, it’s just about as common as water. Sure, you won’t make as much money on it as the bottled stuff, but really, is that a reason to withhold something so basic?

Speaking of money, you will spend a good bit visiting the Red Prime. I was fortunate enough to be treated by my parents on my visit (thanks mom and dad), and I would have to reserve any future trip for a pretty special occasion as the price is a bit prohibitive for me to make it a regular stop. But if you are looking for a high-end experience in OKC, I definitely think Red Prime offers a unique and modern flair that you won’t find at any other “steakhouse” in this city.