With a stay at Oklahoma City Marriott in Oklahoma City (Northwest Oklahoma City - Nichols Hills), you'll be close to Pole Position Raceway and Lake Hefner Golf Course. This hotel is within close proximity of Mittie Cooper's White House Gallery and Oklahoma City University.
Make yourself at home in one of the 354 guestrooms. Your pillowtop bed comes with triple sheeting and down blankets. Cable programming provides entertainment, and wired and wireless Internet access is available for a surcharge. Bathrooms have complimentary toiletries and hair dryers.
Rec, Spa, Premium Amenities
DonÃât miss out on the many recreational opportunities, including an indoor pool, a spa tub, and a 24-hour fitness facility. Additional features include wireless Internet access (surcharge), a concierge desk, and gift shops/newsstands.
Grab a bite to eat at the hotel's restaurant, which features a bar, or stay in and take advantage of room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge. Buffet breakfasts are available daily for a fee.
Business, Other Amenities
Featured amenities include a business center, business services, and audiovisual equipment. Planning an event in Oklahoma City? This hotel has 12181 square feet (1096 square meters) of space consisting of conference/meeting rooms, small meeting rooms, and a ballroom. Free parking is available onsite.
In 1960, Floyd Farley and Randy Heckenkemper’s vision for the LaFortune Park Golf Course facility’s championship course came to fruition, bringing to life a picturesque design of rolling bermuda-grass fairways unfurling in front of bentgrass greens guarded by bunkers. Heckenkemper recently returned to renovate the links’ water hazards and grassy contours, which contribute to a layout that’s both unique and challenging enough to earn the title of Tulsa’s Best Golf Course from Urban Tulsa Weekly, an award that even Meryl Streep hasn’t won.
The same deciduous trees that shade the championship course’s greens also thrive at LaFortune’s 18-hole executive course, whose shorter fairways save time for postround drinks or lunch at the club’s North Dining Room. Even when the sun is vacationing in the Andromeda galaxy, golfers can still play through the par 3 layout thanks to the course’s ample lighting, which illuminates the streams that split seven fairways and demand strong carries from golfers, and the tricky bentgrass greens, most of which are hemmed by bunkers.
Before embarking on 18-hole outings or whacking balls from one of 80 hitting stations on the driving range, golfers can gear up at the golf shop. Named one of America’s 100 Best Clubfitters by Golf Digest, the shop’s team of experts includes Callaway, Titleist, and Ping specialists and a repair technician with more than two decades of experience in mending putters gnawed on by nervous caddies. To perfect their swings, players can attend lessons run by PGA teaching professionals that rely on a vector launch monitor and V1 digital coaching software to improve students’ form.
Championship Course at a Glance: * 18-hole, par 72 course * Course rating of 73.9 * Slope rating of 124 * Total length of 6,938 yards from the back tees * Four tee options * See the scorecard
Executive Course at a Glance: * 18-hole, par 3 course * Total length of 2,461 yards * See the scorecard
Sunlight filters through the thick leaves of whispering pine tress, illuminating a 20-acre clearing of vineyards, lily ponds, and lush gardens. This is the site of Whispering Pines Restaurant and Lounge, whose fairytale backdrop and upscale French fare has won the veneration of Discover Oklahoma. Guests who find their way onto its grounds are greeted by a towering 1900s-style mansion adorned in ivy and surrounded by a wrap-around porch. Inside, white-clothed tables scatter across deep-red carpets amid hanging artwork and a roaring fireplace.
Owners and head chefs Chinda and Rany Kchao await to serve guests, drawing on years of fine-dining and French-continental culinary experience. The Kchaos and their family bring forth plates of upscale French fare and decadent steaks, punctuating each course with a house-made, palate-cleansing sorbet instead of a palate-cleansing spray from the garden hose. After dinner, guests of the inn climb the grand staircase to the main-house suites or meander across the grounds to independent cottages, where whirlpools and baskets of treats await them. In the morning, servers deliver freshly prepared breakfasts to each room.
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.
In 1926, a Mexican immigrant named Adelaida Cuellar—now affectionately referred to as "Mama"—set up a tiny stand at a county fair outside Dallas, selling homemade tamales and chili con queso. The spicy specialties soon drew throngs of hungry patrons, and by 1940, she and her 12 children had transformed the stand into a café. Today, her legacy lives on at El Chico's many locations, where the staff rolls fresh tortillas into steaming enchiladas and salts the rims of towering margaritas. Waiters hoist platters of Tex-Mex favorites such as spicy beef burritos, crispy tacos, and guacamole prepared right at the table from fresh, self-puréeing avocados—a technology Mama never could have imagined during the early days of black-and-white tomatoes.
As the proud, busy parents of three young boys, Kang and Mary Nhin know that eating dinner as a family can be a challenge. So they created Nhinja Sushi and Wok, a casual, kid-friendly setting where the service is fast and the menu includes healthy options. As children don a Nhinja mask cutout and sketch the daily Dow Jones chart on a coloring sheet, families dig into spicy tuna rolls or stir-fried Hunan Garden shrimp. The food blog Dishin & Dishes lauded the restaurant for offering the option to order sushi and entrees made with brown rice.
The family-centric vibe even extends to the restaurant's lime walls, which are decorated with artwork of the owners' children. Careful not to neglect fully grown eyeballs, they have also filled the space with futuristic white chairs, tables, and booths accentuated by the pops of bright pink, turquoise, purple, and lime green.