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 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. All entrees include tabouli salad, hummus dip, a cabbage roll, and baked potato.
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.
Pieces of split hickory tumble into the bottom of the smoker. On the racks above, chefs lay on freshly trimmed cuts of meat?including beef brisket, pork shoulder, and tenderloin?to braise for up to 12 hours in the velvety smoke. A veteran of the pipe-fabrication business who builds his own smokers in his spare time, Steve Ohman knew what he wanted when shopping for his two commercial smokers, which have anchored Stone Mill BBQ and Steakhouse since it opened in 2003.
But other aspects of the restaurant also bear his personal stamp. All of the menu's meats and seafood come spiced in Ohman's own blend of seasonings, and he built the restaurant's wood tables from scratch with the help of his wife and kids. The restaurant's rustic yet elegant decor of exposed wooden trusses, split-log furnishings, and a wagon-wheel-turned-chandelier complement the main dining space's stone double fireplace.
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.
Manned by experienced chef Jaime Hobart, Manhattan Restaurant dishes up a tongue-tantalizing menu of flavorful steaks, seafood, pastas, and more. Pair a fine fermentation from the impressive wine list with the four-cheese and spinach dip accompanied by herbed tortillas ($9.99) or the Manhattan wedge salad shrouded in creamy parmesan dressing and swarming with vine-ripe tomato taxis crossing a busy intersection of Maytag blue-cheese crumbles and savory bacon ($5.99). Like Grecian statues carved from only the purest blocks of feta cheese, Manhattan Restaurant's succulent steaks are culled exclusively from Oklahoma-raised organic beef. The tender filet mignon ($29.99) and the New York strip ($28.99) arrive steaming next to your choice of two sides, such as braised green beans, candied thimbles, parmesan risotto, and mashed potatoes. Tongues tour the sea with salmon ($21.99), sea bass ($24.99), and ahi ($23.99), each of which can be grilled or blackened and bathed in garlic-lemon butter, ginger soy, spicy creole, or chimichurri sauces. Carb cravers can nibble from the pasta selection of creamy fettuccine with champagne alfredo ($12.99), lobster and dream-stuffed ravioli ($15.99), and eight-layer lasagna ($12.69) plump with ricotta, ground beef, sweet italian sausage, and unfulfilled birthday wishes.