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.