There is a Saltgrass in Norman and many more in Texas. This will be the first in Okc they will be going in I-240 and Penn area, old Sante Fe location.

Saltgrass is a nice place, and will be a good addition to the area.

very cool. glad to hear that spot won't be staying vacant... anyone know if this will be a remodel or a rebuild? -M

That shortens my drive from NW OKC by half. Now if only they would build one even closer. Hint...

You mean it's not going to be on Memorial Rd?

I believe it is a remodel.

I-240 and Penn is the southside's Memorial Rd. equivalent, close enough.

It's been ages since I went to the one in Norman. Wasn't bad, just dinna have anything about it that screamed gotta come back. Glad others like it

I have not been to the Saltgrass in Norman but I went to the one in McKinney, Texas about three years ago. I thought it was pretty good for a chain place. Saltgrass is owned by the same company that owns Landrey's and Joe's Crab Shack. Although I like to go to local steak places, I think Santa Fe, Texas Roadhouse, and Salt Grass are pretty good.

Bigray in OK

Joe Crab Shack is no longer part of the Landry's Group, they sold off the chain in 2006.

Landry's does have a bunch of concepts, Salt Grass is one of them. They are heavily invested in Kemah and Galveston with many of their concepts open there. They own the San Luis Hotel and Resort/Conference Center and planning to rebuild The Flagship Hotel and Pier damaged by Hurricane Ike.

I find the Saltgrass's, like any other Restaurant, vary in quality... I think the one here in McKinney is outstanding, the one further down on 75, not so much, I think I caught the one in Norman on a bad day. In general, pretty good ribeye for the price, but I think the 16 oz dish is better than the larger cuts. Good news that its coming to OKC !

They also own the Golden Nugget in Las Vegas...

Another average chain restaurant. I think we have enough

Saltgrass is overrated. They use decent meat, but ruin it with that stupid butter sauce they use. Ask for your steak with the sauce on the side and it's an OK steak. As another poster said, as far as chain restaurants go, Texas Roadhouse is pretty good.

Salgrass coming to 2724 W. Memorial in the old Allisha's Southern Kitchen, and before that Bikini's and Applewoods.

Salgrass currently has locations in Norman and I-240 near S. Penn.

Saltgrass is overrated. They use decent meat, but ruin it with that stupid butter sauce they use. Ask for your steak with the sauce on the side and it's an OK steak. As another poster said, as far as chain restaurants go, Texas Roadhouse is pretty good.

Ditto. Big fan of TRH. Not fancy or upscale, but they win me over with their consistency in cooking steaks to my liking. Been that way for years. Tried Saltgrass, and it was OK, but the pricing was generally higher than TRH, and we didn't find the steaks/food to merit the delta. Nothing wrong or bad, but TRH was just a better value for us.

Salgrass coming to 2724 W. Memorial in the old Allisha's Southern Kitchen, and before that Bikini's and Applewoods.

Salgrass currently has locations in Norman and I-240 near S. Penn.

that applewoods was there for a long time. I loved that place and went there consistently until it closed. For a short while they dropped their name and served some of the same food but it wasn't the same. I miss applewoods.

that applewoods was there for a long time. I loved that place and went there consistently until it closed. For a short while they dropped their name and served some of the same food but it wasn't the same. I miss applewoods.

Ditto here. We stopped going as often when they moved from their prior location(s) off Meridian out to Memorial. That location always seemed just a bit cramped for Applewoods, especially their big Sunday brunch/buffet (which was just awesome). We miss their apple fritters, their hot rolls, and the orange rolls that they'd always have in front of their salad bar. I hear the owners, who also now own Cattleman's, serve the fritters there.

Ditto. Big fan of TRH. Not fancy or upscale, but they win me over with their consistency in cooking steaks to my liking. Been that way for years. Tried Saltgrass, and it was OK, but the pricing was generally higher than TRH, and we didn't find the steaks/food to merit the delta. Nothing wrong or bad, but TRH was just a better value for us.

Same. It's not really outstanding or anything but I can genuinely say in the 2 or 3 dozen visits I've made to TRH over the years I've never had a bad experience. I've had some slow wait times and stuff but nothing out of the ordinary for how insanely busy they get. The food is so consistent it's remarkable. I reward them just for that.

After Landry's bought out Morton's a few years ago, we have tried Saltgrass on 240 and Norman a few times as they extend some benefits to Morton's VIP members and each time we have left disappointed. We also like Outback and TRH and understand that we aren't going to get a Morton's steak at Saltgrass but they were just bad. Unfortunately, over the last several years, Landry's has managed to lower the quality of service (did away with waiter assistants) and food at Mortons with less service staff and changing meat suppliers to mass produced meat suppliers instead of long time suppliers like Allen Brothers in Chicago.

the first time I went to Saltgrass in Norman they overcooked my steak and it took forever to arrive ( a good 10 minutes after everyone else) They comped the steak due to it being late and overdone and I didn't fuss about it because I hate sending things back. So we gave them another go and my steak came out overdone again. I order medium rare and it was gray so I did send it back that time. They brought me another steak and had me cut into it again GRAY!!! they bring a 3rd and they had cut into it and the manager tells me " it is perfectly medium Rare when you see it in the kitchen but the lighting in the dining room is bad and makes it look gray". I looked at him puzzled. He said you can come to the kitchen with me and take a look its just bad lighting out here. I declined going to the kitchen to view my Gray steak and said its fine just leave it. beyond color in texture it was overdone but what ya gonna do. So I haven't been back.

Been a few years since I've been to Saltgrass but I've found the quality of the meal depends on the quantity of customers..... On weeknights I've had some exceptional steaks but on weekends it's pretty much a crap shoot how your steak will get cooked.

Unless I'm going to Mahogany or some other high-end steakhouse, I always end up disappointed. I can make steak that is superior to anything you get at a place like Saltgrass, for much cheaper. I'm sick of spending $25 or so for a crappy piece of meat from Outback and having to send it back over and over because they always overcook the damn thing.

We just cook at home these days if we want steak. I bought some prime ribeyes at Crest last week for $15 apiece. They were easily 2 1/2 inches thick, maybe closer to 3. I grill over charcoal, and mine turn out as good as anything you can get at a high end steakhouse.

Unless I'm going to Mahogany or some other high-end steakhouse, I always end up disappointed. I can make steak that is superior to anything you get at a place like Saltgrass, for much cheaper. I'm sick of spending $25 or so for a crappy piece of meat from Outback and having to send it back over and over because they always overcook the damn thing.

We just cook at home these days if we want steak. I bought some prime ribeyes at Crest last week for $15 apiece. They were easily 2 1/2 inches thick, maybe closer to 3. I grill over charcoal, and mine turn out as good as anything you can get at a high end steakhouse.


i'll Pay ya 25.00 for one!.. I am a good cook but always overcook my own steak!.. I need to work on that!

i'll Pay ya 25.00 for one!.. I am a good cook but always overcook my own steak!.. I need to work on that!

Get you one of these (http://www.bestbuy.com/site/anova-precision-cooker-bluetooth/5550900.p?skuId=5550900&extStoreId=) and you'll never have an overcooked steak again..... I also highly recommend learning to dry brine and reverse sear.... Both the sous vide and brine/reverse sear methods turn out some great steaks.

Get you one of these (http://www.bestbuy.com/site/anova-precision-cooker-bluetooth/5550900.p?skuId=5550900&extStoreId=) and you'll never have an overcooked steak again..... I also highly recommend learning to dry brine and reverse sear.... Both the sous vide and brine/reverse sear methods turn out some great steaks.

I have been contemplating one of those!. I need to just order the dang thing!

I have been contemplating one of those!. I need to just order the dang thing!

I used mine to make fried chicken for Mother's Day and the moms raved about how good it was.

You still need a good hot grill or skillet to finish the meat but it will be the most tender and moist meat you'll have ever eaten..... I will caution you on the chicken texture... It takes some getting used to since you don't have to cook it to 160/165. Usually sous-vide mine to about 149 then toss it in a skillet or fryer to add some color. So it's not the stringy chicken meat we are used to eating.... It has an almost silky texture to it and is super moist and full of flavor.

Well now I am super hungry!>. Thank you!

I used mine to make fried chicken for Mother's Day and the moms raved about how good it was.

wait... fried chicken? i've done roasted/broiled chicken sous vide but never fried... so you sous vide the chicken, bread it, then fry it?

wait... fried chicken? i've done roasted/broiled chicken sous vide but never fried... so you sous vide the chicken, bread it, then fry it?

Yep.... Just have to fry it until the breading is golden brown and you end up with the most juicy and tender fried chicken you've ever eaten..... I did boneless skinless for the city folks (my wife and mother-in-outlaw) and bone-in skin on for the country folks (my mom and I) and both turned out great.

https://www.instagram.com/p/BUF9Tr8l8DI/

interesting... i just assumed that since the chicken was already cooked that the breading would have trouble sticking. might have to give that a shot sometime.

interesting... i just assumed that since the chicken was already cooked that the breading would have trouble sticking. might have to give that a shot sometime.

I let the chicken cool a little, while I was waiting for the water to come up to temp for the corn, and then used a seasoned flour - egg wash dip - seasoned flour progression..... I also dried the chicken before the initial roll in the flour to keep from gumming it all up.

Get you one of these (http://www.bestbuy.com/site/anova-precision-cooker-bluetooth/5550900.p?skuId=5550900&extStoreId=) and you'll never have an overcooked steak again..... I also highly recommend learning to dry brine and reverse sear.... Both the sous vide and brine/reverse sear methods turn out some great steaks.

Little did I know that dry brining translated over to salting hours before cooking.

Little did I know that dry brining translated over to salting hours before cooking.

Yes... A lot people still believe the myth that you shouldn't salt meat until right before you cook it or it will dry it out. While in fact it does just the opposite and salt is a flavor enhancer. Give it time to penetrate the muscle and you increase the flavor and it pulls the moisture back into the muscle and binds it.

I use 5g of Kosher Salt per lb of meat. Which equates to about 1 tsp per lb.

Yes... A lot people still believe the myth that you shouldn't salt meat until right before you cook it or it will dry it out. While in fact it does just the opposite and salt is a flavor enhancer. Give it time to penetrate the muscle and you increase the flavor and it pulls the moisture back into the muscle and binds it.

I use 5g of Kosher Salt per lb of meat. Which equates to about 1 tsp per lb.

Oh I salt before too. I get lost in the cooking lingo and it turns out things aren't as fancy as I perceive them to be initially.

Oh I salt before too. I get lost in the cooking lingo and it turns out things aren't as fancy as I perceive them to be initially.

HAHA... Yep... It definitely falls into one of Emeril's favorite lines to use... "It's not rocket science here folks."

Just wish I had learned it (dry brine) and the reverse sear technique sooner than I did.

HAHA... Yep... It definitely falls into one of Emeril's favorite lines to use... "It's not rocket science here folks."

Just wish I had learned it (dry brine) and the reverse sear technique sooner than I did.

I started brining my chicken before smoking a couple of years ago and can't believe the difference it makes,

I started brining my chicken before smoking a couple of years ago and can't believe the difference it makes,

Absolutely.... I have not dry brined chicken for smoking, have for grilling, but I have been wet brining in an apple juice brine for years.... I've had people tell me my chicken should be served in a drinking glass it's so juicy.

I started brining my chicken before smoking a couple of years ago and can't believe the difference it makes,

Any time we have The Big Family over for a Major Holiday Mealtm, my wife brines a turkey for a couple of days before we toss it in the oven. And lemme tell ya, it turns out marvelous each and every time. I'm not a huge fan of turkey, but I do like it this way.

HAHA... Yep... It definitely falls into one of Emeril's favorite lines to use... "It's not rocket science here folks."

Just wish I had learned it (dry brine) and the reverse sear technique sooner than I did.

I guess I got lucky, got my first real grill a couple of years ago (4 burner CharBroil with the Tru-Infrared grates - yeah, it's kind of a beginner's grill, but it works for what we do), and did some research and found this webpage about brining and reverse searing and was able to do it the first time I've ever cooked steaks on a grill, turned out wonderfully then and ever since, so yeah, that's *definitely* the way to go...

http://amazingribs.com/recipes/beef/steakhouse_steaks.html

...and found this webpage about brining and reverse searing and was able to do it the first time I've ever cooked steaks on a grill, turned out wonderfully then and ever since, so yeah, that's *definitely* the way to go...

http://amazingribs.com/recipes/beef/steakhouse_steaks.html

Same place I first saw it.... Meathead Goldwyn is the Mythbuster of grilling and smoking meats.

Same place I first saw it.... Meathead Goldwyn is the Mythbuster of grilling and smoking meats.

:Smiley051

Turning back to Saltgrass - and that's why I don't go to places like them or Outback, etc. Only steaks I eat out are at places that do dry-aged or higher-end steaks that I don't want to take a chance on screwing up myself. :)

Only steaks I eat out are at places that do dry-aged or higher-end steaks that I don't want to take a chance on screwing up myself. :)

HAHA.... I've found that I can take a choice steak and make it as good as the high end places using the dry brine and reverse sear techniques on them.... I also have the Anova Sous Vide Precision Cooker in my arsenal now so I can cook steak at home like some of the top end restaurants do...... And even with all that knowledge and equipment I still occasionally say "Screw it. Let's go to Mahogany for dinner!" ..... Sometimes I just feel like being waited on. ;)