Thick brocade curtains, soft seating, and ornate chandeliers cosset diners in an elegant atmosphere at Marie Livingston's Steakhouse. In 1992, the restaurant's matriarch and namesake parlayed years of menu-making into opening her own eatery, which she still runs today with her two daughters. Her sweet Alabama twang and gracious hospitality float through the air as she works both the front and back of the house, greeting guests at the door and ensuring each steaming dish and housemade dessert represents her name well. A secret-recipe steak sauce coats her selection of USDA Choice steaks and chops, all grilled over an open flame rather than a flat pan or a Senate subcommittee. And accompanying each are fluffy, family-recipe yeast rolls that have kept a stable of regulars coming back for more.
In a building once thought by many in the industry to be unsuitable for a restaurant, elegance enfolds guests and proves naysayers wrong. An entryway with a dome of distressed silver leaf and a vintage red sofa opens onto a dining area enhanced underfoot by marble and hardwood floors, and overhead by bright-red drop lighting. Black and cream flow throughout, with dark baseboards and crown molding lining the light walls, and large curved booths leading the eye to a black granite bar.
There’s something about a good, tender, juicy steak that makes you hungry. If you’re a happy carnivore, even the thought of that sizzle or the slightest whiff of a charcoal grill can make you hungry nearly instantly. Since 1981, the Longhorn family has understood the need for beef when these moments happen, and that’s why Longhorn now has over 350 restaurants operated in 35 states. Need, plus owner know how results in awesome food, great décor and affordable prices! At Longhorn, patrons can get everything from a huge, juicy steak with some mouthwatering sides to spicy chicken bites that light a fire under the taste-buds! Longhorn has some great starters, tasty sandwiches, refreshing salads and of course, desserts fit for a king. Feed the hungry in you: eat at Longhorn!
Earl's Rib Palace is said to be Oklahoma's Best BBQ. Established in 1996, this eatery is one to remember. Earl's Rib Palace has expanded to six locations in Oklahoma, three of which are in Oklahoma City. You can also find this eatery in Edmond, Bricktown, and Moore. Their logo is a radical pig with a chef's hat, and if you follow their very active Facebook page their logo will be one you don't forget. Their slogan is "Earl says if you can find better BBQ, eat it!" and the staff emphatically stands behind the notion that their barbecue is the best in Oklahoma. Customers can feel confident they will get a great experience from start to finish.
In the kitchen at Mark's Prime Steakhouse, cherry and pecan flicker and pop in a wood stove. The smoke penetrates into thick cuts of U.S.D.A. beef and fresh seafood brought in from Mayport in Jacksonville. For filets, strips, or bone-in rib eyes, chefs singe a flavorful crust over each chop's juicy center before plopping it onto a plate sizzling with butter.
Servers with black vests and bow ties escort the prime proteins to diners' tables, where their conversations dance over dinner music by mid-century crooners, and light from the ceiling's stained-glass dome splashes onto dark woods. Nearby, martinis, classic cocktails, and a wine list—which has garnered Wine Spectator's "Award of Excellence" every year since 2004—rest on a vintage bar. Salvaged from the La Concha Inn in Key West, the tiger mahogany bar was built in 1873 during an era when bars were called saloons and bears were called mega-squirrels.
Rhonda Foster, owner and head chef of Liam’s Restaurant, founded Liam's with two maxims in mind: think locally and organically, and take the pretension out of fine dining. After hot-gluing the restaurant into a cozy, historic brick building in downtown Thomasville, Rhonda began purchasing ingredients from local sustainable-growth farms. To this day, Rhonda and her employees take an active role in every step of the farm-to-table process, whether they’re touring the actual farms to ensure their methods are organic or they're hunting for wild turkey and duck themselves.
From the open kitchen, chefs transmogrify the fruits, vegetables, meats, and artisan cheeses of their research into ever changing seasonal menu, which includes daily seafood specials such as the mushroom-crusted Ahi Tuna. Diners can look in on the cooksmanship while chatting with Rhonda and her husband Scott about culinary techniques or chewing strategies as the two slow-cook enticing dishes, such as the sautéed Duck & Mushroom confit with truffle oil. For smaller appetites, the duo plates up a selection of nearly a hundred artisan cheeses flown, shipped, or catapulted in from around the globe.
Craft brews from breweries like Dogfish Head and North Coast line the shelves alongside wines from California, Germany, and France. Liam’s also serves up weekday lunch and a Saturday European-style brunch, and periodically hosts themed events such as chocolate tastings, Taste of Spain, Lobsterfest, and Beer Club.:m]]
According to the Tallahassee Democrat, after more than 65 years, many as co-owners, Gary and Diana "Mama" McLean contemplated closing Mom and Dad's Italian Restaurant on August 31, 2013. Today, "Mama" has partnered with another Italian restaurant family which carries on their tradition of crafting masterful versions of timeless Italian dishes. Classic toppings, such as artichoke hearts and sausage, still crown housemade thin-crust pizzas, while multiple generations continue to enjoy the spaghetti A-La-Bruzzi and lasagna. Besides feasts in-house, Mom and Dad's cooks help you create personalized meals with their take-home ingredients, including housemade loaves and mushrooms sauces.