Aila and Johnny Wimpy serve up portions of contemporary western classics with innovative pairings in their rustic restaurant and saloon. Joseph Hamilton of Urban Tulsa Weekly said that the couple, “[has] taken what are in many cases old standards, and brought the presentations into the 21st century with... a culinary style they like to call 'upscale chuck wagon.'" This masterful mingling of old and new shines through in menu items such as the pan-seared scallops with cheese grits in green-chili broth, local ranch buffalo meatloaf from Nowata Ranch, and cowboy pork chops roping flavorful apple butter. From the gravy to the ketchup, the chefs at Go West make all their sauces from scratch, and champion local sources including Oklahoma Cattlemen's Association beef and Oklahoma-brewed beers served by the pint or ten-gallon hat.
An atmosphere of countrified class prevails throughout the bar and grill, from the heavy, carved chef's table to the trophy longhorn looming over the saloon. Outside, the patio can be spotted protruding from the ranch house, flanked by silos emblazoned with neon lassos to ensure it stays put. Ranch-flavored art adorns the walls throughout the interior, from the rustic main dining room to the Will Rogers room, which can be sealed off for a private party of up to 45.
Inside a geometric, castle-like building, The Silver Flame Steakhouse melds disparate cultures by combining traditional steak-house fare with a full cast of Middle Eastern flavors. The dinner menu brims with charred meats such as hickory-grilled rib eyes and kebabs, which compete with lobster and crab legs for the best moonwalk performance. With every hearty entree comes a mighty platter of sides, including domestic favorites such as salad and fries and Mediterranean staples of hummus and tabouli. From a fully stocked bar, drink slingers fill glasses with fine wines and domestic or imported beers, balancing flavors and sating parched tongues.
A variety of live entertainment Tuesday–Saturday nights sates the non-eating senses, including musical performances from guitar, trumpet, and piano players. Climate-separated smoking and non-smoking sections comfortably keeps smokeless diners separate from hot charcoal jugglers.
The Spudder Restaurant has been a tradition in Tulsa, Oklahoma since 1976. And with a name like “The Spudder” you might think they specialize in potato-based dishes. But The Spudder Restaurant’s claim to fame has been steak since they opened their doors almost 40 years ago. The restaurant gets its name from a large tool that was used to drill shallow wells before the invention of the rotary drill. In fact, the restaurant’s namesake still sits outside just waiting to be inspected and marveled at. But enough about heavy equipment; let’s talk about the food. The aged steaks and chops that have made The Spudder Restaurant famous are fresh-cut by hand every day to ensure that your steak is among the best you’ve ever had. With delicious food and a family-friendly atmosphere (there’s so much to look at you may find the conversation lacking), you’ll be sure to find something to satisfy even the most finicky of eaters.
Enjoy a hearty meal of steak and potatoes at Tulsa's Fleming's Prime Steakhouse & Wine Bar.
You won't find any low-fat fare here, though, so leave some room to indulge.
Toast your evening out at Fleming's Prime Steakhouse & Wine Bar with a glass of beer or wine from their lengthy drink list.
At Fleming's Prime Steakhouse & Wine Bar, easily plan a night out with family, friends, coworkers and more — large parties are always welcome, and a private room is available for use.
Make sure to check out Fleming's Prime Steakhouse & Wine Bar's happy hour for a great way to decompress from the workday.
For some fresh air during the non-winter months, dine outside on Fleming's Prime Steakhouse & Wine Bar's patio.
Crowds tend to pack the place on weekends, so call ahead to reserve a table.
Getting your food to go is also an option.
Street parking is easy to find near the restaurant. Or, if you don't want to circle the block, valet parking is also available.
Checks are bigger than average at the restaurant, so prepare your wallet.
The restaurant serves breakfast, lunch, and dinner, but it's the dinner menu that really draws the crowds.
Whether you're jonesing for a prime porterhouse or juicy rib eye, Tulsa's Bluestone Steakhouse and Seafood has you covered.
No need to miss out on Bluestone Steakhouse and Seafood just because you are avoiding fat or gluten. The restaurant has plenty of options that can accommodate your dietary needs.
Bluestone Steakhouse and Seafood guests can also take advantage of the many drink options offered here.
Grab the kids when you head to Bluestone Steakhouse and Seafood — its family-oriented menu and ambience all perfect for the whole clan.
Bluestone Steakhouse and Seafood can easily accommodate large groups or parties.
You can also grab your food to go.
If you're hoping to make a smashing impression at your next soiree, you can also have Bluestone Steakhouse and Seafood cater for you.
Drivers can park in the neighboring lot.
A meal at Bluestone Steakhouse and Seafood will typically set you back about $30.
Major credit cards — including Visa, Mastercard, Discover, and American Express — are accepted.
Breakfast, lunch, and dinner are all served at the restaurant, but the dinner menu is the real standout.
The Polo Grill marks its 30th anniversary later this year. And while the Utica Square staple has amassed the awards and the press that firmly cement it as a local tradition, The Polo Grill has never been satisfied with resting on its laurels, choosing instead to focus on innovating and raising the bar with each and every plate.
Twice Polo Grill has doubled its wine cellar’s capacity, boosting the wine list – acclaimed by Wine Spectator – to a current count of 1,100 labels and 22,000 bottles. They switched meatpackers to Middendorf of Kansas City. They regularly track down the freshest produce from farms around Bixby. And they’ve expanded their private dining rooms, decorating their walls with items such as the burnt-brown burlap sacks in which winemakers once hauled grapes. This expansion and innovation extend to regular special events, which invite guests for educational and social dining experiences. A black-tie gala is planned around October, when the harvest and the 30th anniversary approach.