The chefs at Jamil's Steakhouse grill up hearty steaks and seafood dishes that fuse flavors from the Middle East. One of Oklahoma City's oldest steak houses at its core, the eatery hands visitors a menu of tabbouleh salad, hummus, and main-course selections such as the Hail Caesar burger, an 8-ounce Angus steak burger topped with cheddar, Caesar salad, and tomato. There's also hickory-smoked brisket, chicken fried steak, and hickory-smoked ribs, as well as beef kebabs imbued with flavors more robust than a chocolate statue of Teddy Roosevelt. Not to be outdone, the seafood menu proffers selections such as fried catfish, Norwegian grilled salmon, and Australian coldwater lobster tail.
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.
Cafe Icon cooks meat in the style of the world's oldest ovens: volcanoes. Inside specialized black rock containers, flat slabs of lava rock are lightly roasted until they reach 824 degrees Fahrenheit. These rocks are then brought to the table, where they retain enough heat to grill pieces of filet mignon and fresh tuna. The proteins sizzle without any need for fats, oils, or beatboxers, their flavors captured by the unique, open-air process that is as aesthetically pleasing as it is effective.
The distinctive flair of lava rock-grilling evolved from a simple enough dream. Husband and wife Patrick and Joanna founded Cafe Icon as a health-focused restaurant, devising a menu of fruit smoothies and stuffed crepes. As they built a base of fresh food-loving followers, they decided to expand the scope of the kitchen, envisioning a dining room where guests could order hibachi-grilled chicken, sushi rolls, and crepe sandwiches in a single evening. Now, Cafe Icon is as known for its lava rock dinners and elaborate sushi presentations.
The owners and chefs at Santa Fe Cattle rely on old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual, regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and sliders are plated next to housemade sides of cole slaw, Santa Fe taters, and of course, a bucket of peanuts—which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.
Beyond Opus Prime Steakhouse's arched brick entrance lies an alternate reality where surf 'n' turf have settled their differences and appear in concord on plates. Red-hot grills sear Chicago Stockyards prime beef steaks and cold water lobster tails that appear together and separate, a feat Abbott and Costello could never quite achieve. The menu that gives the red-hot grills their instructions also presents cocktails and beer, while cataloging nearly 1,000 wines from across the world. A sleek marble bar illuminated by blue lights and high-backed seating capped by elegant semitranslucent glass panes help conjure the steak house's upscale atmosphere.