The monopoly tycoons of the 19th century traditionally did their wheeling and dealing at fine-dining establishments, cleverly concealing the fact that they still lived at their moms'. Feast like a railroad baron with today's Groupon to The Warren Duck Club in the DoubleTree Hotel Tulsa. Choose between the following options:
- For $25, you get $50 worth of upscale dinner fare.
- For $15, you get $30 worth of upscale lunch fare.
The Warren Duck Club favors Tulsans with upscale fare assembled from surprising ingredients, such as saffron, white-truffle oil, and fresh buffalo mozzarella. During dinner, bask in the soft ambience while trading insider stock tips over a starter of duck fromage—a four-cheese blend with duck, herbs, and spices ($8.50)—or whiskey shrimp ($13.50). House favorites include the good son who never gets in trouble, and such dishes as lemon-basil salmon with basil-butter sauce ($24) and the 12-ounce "bone-in" rib-eye steak, with whipped potatoes and vegetables ($36). The lunch menu upgrades the midday meal with a sophisticated twist. Starters include the specialty spiced-duck quesadilla, served with roasted-corn salsa and sour cream ($8.25). Hang a fang in the albacore-tuna-melt tacos ($11), or the Mediterranean pasta with pesto, artichokes, tomatoes, spinach, and capers ($11.50).
The Warren Duck Club turns the suaveness dial up to 11 with its savory scented air, large windows overlooking the garden, and low light playing off dark, wood-paneled walls. The sumptuous atmosphere creates a dining experience ideal for celebrating a special occasion such as a preschool graduation, or for romancing the heiress to a prosthetic-nose-factory fortune.
Warren Duck Club
Sheets of sunlight skate over an idyllic garden into the low-lit dining room of Warren Duck Club, the upscale-restaurant-in-residence at the DoubleTree Hotel Tulsa at Warren Place. Savory scents traipse across dark, wood-paneled walls, sating the olfactory senses of diners perusing breakfast, lunch, and dinner menus. Sumptuous salmon filets swim in fragrant lochs of basil butter sauce beside blackened beef tenderloin hand rubbed in executive chef Tony Perez's secret blackening spices and drenched with a decadent béarnaise, typifying the high-end cuisine's commitment to creative flavor combinations that don't involve soda and Pop Rocks.
6110 S Yale Ave.
Tulsa, Oklahoma 74136