Do those bench seats have some kind of lighting in them or are they just see thru tops?

The bench seats and backs haven't been installed yet.

The bench seats and backs haven't been installed yet.

Upon closer inspection, I see that now, lol.

I saw this in person last night and it took me a while to figure that out. The tables were all set and looked ready to go except for the missing booths. It is so nice to see lights on at night on this corner.

This building and the Marion were the two I most hoped (against hope) to see developed when I was involved with Automobile Alley, and I really have a difficult time describing how happy it makes me to see both of them come together. Hard to believe it's been over 15 years since I first walked through them.

This building and the Marion were the two I most hoped (against hope) to see developed when I was involved with Automobile Alley, and I really have a difficult time describing how happy it makes me to see both of them come together. Hard to believe it's been over 15 years since I first walked through them.

That's very cool. I know you were one of the people that helped get AA off the ground. I can imagine how satisfying this is for you, especially because the outcome is the absolute best possible situation.

Well, thanks for the kind words but certainly lots of people were pulling on the same rope during that time. I was happy and privileged to get to work around them, and was certainly more of a worker bee, really. But you're right; it's very satisfying to see that groundwork paying off these days.

It also helped me better grasp that there isn't really ever such a thing as overnight success when it comes to urban redevelopment. Sometimes it might look like that from afar, but it is without question a marathon rather than a sprint. Automobile Alley is the perfect example. Plaza District is another. It seems like Plaza was just-add-water cool, but people have been working in earnest on that district for more than a decade.

I remember when the first redevelopment started in Auto Alley in the 80's.

It was about the same time the first movement started in Bricktown.

At that time, there was no I-235, so everyone took Broadway in and out of downtown because the Broadway Ext. stopped around 36th.

This looks FABULOUS. I am so excited about OKC!!!

New images from Fitzsimmons Architecture:

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xfa1/v/t1.0-9/10356393_10152975236978804_8822098012961077013_n.j pg?oh=ea2da2b9a33b9e7e2233d61ad5b086df&oe=550BAE10&__gda__=1430551805_5c4354862ac8d823e1ba07d039ad14e d


https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10407728_10152975237153804_5723414574833229855_n.j pg?oh=9addedba2c2361507763891ee4174dc7&oe=5509C607&__gda__=1426161681_354e5e9c4af2284a721f527c73ce2de 1

Very tasteful. Can't wait to try it.

These are the types of restaurants that worry me when it comes to how thin-spread the city is in terms of people with restaurant service. These caliber restaurants necessitate a staff of far higher experience/quality than places like Pizzeria Gusto, Fassler Hall, R&J Supper Club. Anyone can learn how to do the jobs that compose a restaurant, but doing them well does take time in the field and knowledge that is not apprehended over night.

I'm excited to see how these guys do as compared to The George, and I'll be interested to see how well Red Prime weathers the storm of this opening (as well as Mahogany in however long (a few months I assume).

It's funny how for my 35th, I wanted to go to Vast for my birthday, which I did. Now, for my 37th, this place is looking pretty good. Hopefully kinks will be taken care of by mid March.

Here are several pictures from the owner:

9750 9751 9752 9753 9754

Here's a nice one from https://twitter.com/jkaybaker:

https://pbs.twimg.com/media/B4l_0sFCUAA2-T2.jpg:large

I feel mildly under-dressed just looking at those pictures.

There were people inside eating at a table when I drove by last night.

They've been having a series of soft opening events.

I feel mildly under-dressed just looking at those pictures.

Lol

I feel mildly under-dressed just looking at those pictures.

I'm glad I've lost enough weight this year to get back in my suit because I definitely want to unleash my inner-carnivore here.

Here are several pictures from the owner:

9750 9751 9752 9753 9754

This appears to be an extremely nice resturant, could easily fit in on the East or West Coast

This appears to be an extremely nice resturant, could easily fit in on the East Coast

Golly gosh! I can't believe lil' ol' Oklahoma got 'em one of them there east coast rest'rants!

This appears to be an extremely nice resturant, could easily fit in on the East Coast

Agreed - I mean everything nice ever is only ever on the east coast! Like LaGuardia!

The only Had dinner there tonight. It is going to be a home run. Lamb chop and prime ribeye both were fantastic also tartar



Lunch menu
http://i1373.photobucket.com/albums/ag398/Ajwinters3/Mobile%20Uploads/image_zpsb0fd5d45.jpg (http://s1373.photobucket.com/user/Ajwinters3/media/Mobile%20Uploads/image_zpsb0fd5d45.jpg.html)

Dinner menu
http://i1373.photobucket.com/albums/ag398/Ajwinters3/Mobile%20Uploads/image_zpsffd55f90.jpg (http://s1373.photobucket.com/user/Ajwinters3/media/Mobile%20Uploads/image_zpsffd55f90.jpg.html)

I wondered if that was where you were headed...

Had dinner there tonight. It is going to be a home run. Lamb chop and prime ribeye both were fantastic also tartar



Lunch menu


Dinner menu
If you were trying to post the menu it doesn't show up.

If you were trying to post the menu it doesn't show up.

This no I got that fixed. And more info. They open to the public on the 22nd

From BoulderSooner:

http://www.okctalk.com/images/pete/b10menu1.jpg

Kind of surprised they have sushi. It'll be nice to have the ability to go in there and have a relatively inexpensive meal. Can't wait.

That bar will be a great spot to grab a drink and a small plate / appetizer.

very nice, definitely going here when I visit next, along with the usual Red Prime. Gotta make room, OKC is getting great foodie options!!

Sushi? Weird.

https://scontent-a-dfw.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/1897690_831203973602972_6190102688784474448_n.jpg? oh=0177e2980f335d5aa00e6e915135d1e9&oe=55091036

From https://twitter.com/TriCityDentist:

https://pbs.twimg.com/media/B41wKa_IcAE6SaC.jpg

I was soooo looking forward to Dinner there last weekend. but due to schedule conflict with what they had to offer had to move it to this weekend. thanks for the menu shots!. now I can REALLY look forward to the meal.

Pricing is actually really reasonable if the food quality matches the interior of the space.

Pricing is actually really reasonable if the food quality matches the interior of the space.

It looks like a side (potatoes or mac & cheese) may be included too?

It looks like a side (potatoes or mac & cheese) may be included too?

That's what I was thinking. Steak prices are comparable (even less in some cases) than the better steakhouses downtown, and those places tend to be a la carte on sides. That ends up being a pretty good discount for Broadway 10.

7 oz U.S.D.A. PRIME Filet --- $51
8 oz Filet Mignon --- $38
21oz PRIME Cowboy Rib-Eye --- $58
14 oz U.S.D.A. PRIME Rib-Eye --- $42
10 oz. AMERICAN WAGYU New York Strip --- $52
12 oz PRIME "Scotch Cut" Sirloin --- $36

Color me all sorts of confused about this list of steaks.

Color me all sorts of confused about this list of steaks.

What's confusing to you?

What's confusing to you?

What's Prime, what's not prime, What's actually Prime (U.S.D.A Prime)? Why a 7 oz. Filet cost $51 (The George is the most expensive in town @ $42 for 7 oz). The 8 oz is clearly in this case a inferior product and the only thing not listed as Prime, but it's almost priced like a prime steak.

What's Prime, what's not prime, What's actually Prime (U.S.D.A Prime)? Why a 7 oz. Filet cost $51 (The George is the most expensive in town @ $42 for 7 oz). The 8 oz is clearly in this case a inferior product and the only thing not listed as Prime, but it's almost priced like a prime steak.

From the menu it looks like the steaks include a side. If that's the case I would guess that's the difference in price between the 7 oz at Broadway and The George.

I do have to agree that if that 8 oz steak is a Choice cut. Even aged for 28 days that seems a little pricey.

December 15-16 2014

https://www.flickr.com/photos/williamhider/sets/72157649387310180/

From catch22; love the simple but cool neon sign:

http://www.okctalk.com/images/pete/b10121714.jpg

There is other signage on the corner of the building.

There is other signage on the corner of the building.

Yeah, but that little sign is pretty cool. Reminds me of some of the places in Chicago that just tell you what it is and not the name of it. I saw one about the same size and color in Chicago that said "German Sausages and Beer", somewhere else on the corner was the name of the establishment.

I thought it was super cool.

No doubt; little touches like that are great for creating a sense of place and a feeling of authenticity.

Yeah, but that little sign is pretty cool. Reminds me of some of the places in Chicago that just tell you what it is and not the name of it. I saw one about the same size and color in Chicago that said "German Sausages and Beer", somewhere else on the corner was the name of the establishment.

I thought it was super cool.

Exactly what I thought. I understand why they need a sign, especially on that corner... but I would love just that sign. Let the restaurant speak for itself.

Exactly what I thought. I understand why they need a sign, especially on that corner... but I would love just that sign. Let the restaurant speak for itself.

Also, sometimes the best way to advertise your product is to just be direct and say what the heck you are. There's going to be people walking by: wonder what that restaurant is. Oh it's a chophouse and they have a full bar.

I'm not sure if they'll have it full time, but they have a small portion of Broadway coned off for valet.

I'm not sure if they'll have it full time, but they have a small portion of Broadway coned off for valet.

Was told they will charge $8 for valet.

Self parking in 123 Garage behind will be $5.

ZOMG PAID PARKING!! Someone needs to fix this!

Thank goodness, free parking is just a block or two away. We will see how much people don't want to walk.

Quick...TEAR SOMETHING DOWN AND PUT IN A SURFACE LOT NEARBY!

Quick...TEAR SOMETHING DOWN AND PUT IN A SURFACE LOT NEARBY!

+1

I'm not sure if they'll have it full time, but they have a small portion of Broadway coned off for valet.

Isn't that a public street?

Isn't that a public street?

I could be wrong, but I think Red Prime has valet on Broadway as well. But that doesn't answer your question.

I could be wrong, but I think Red Prime has valet on Broadway as well. But that doesn't answer your question.

Red Prime once had valet when we first opened, 7 years ago. Valet is a huge expense to the operation. Most guests will not use it if they can park for free near by.

Red Prime once had valet when we first opened, 7 years ago. Valet is a huge expense to the operation. Most guests will not use it if they can park for free near by.

Most places pay nothing for their valet. They either allow someone else to run it and make the money.(most commen) Or in Micky's case run it themselves. And make the money.

Was able to eat lunch at Broadway 10 yesterday so I figured I'd give a quick review. First, the inside is amazing, from the sleek white everything to very open kitchen it is a warm place but also very modern. The staff was amazing, our server, Kimberly, was well informed but some of our party had questions on the sushi she didn't know. Yet, within about 30 seconds she had another server over who went through every roll and explained which were completely raw vs cooked and so on. Our server was also very knowledgeable with the wines and was able to recommend different ones for different preferences. The staff also works on very much of a team basis so although we had our main girl, numerous others constantly checked on our drinks, how our food was and was very warm and welcoming. The meatballs were delicious as our appetizer and my steak was cooked just how I asked. It was a different taste from the likes of Red Prime or Mickey Mantles since they cook on flat woods(like cedar I believe) but the red wine sauce was delicious. Lunch also came with a starch which for a 23 $ steak makes it much more reasonable compared to buying them separate at most other high end places. The sushi likewise was delicious and very fresh. We had to ask why have a chophouse with sushi and apparently one of their chefs trained in sushi in the past so they decided to try and out and its a great touch. It adds something extra for large groups that want something more than an appetizer for everyone to share but don't want to break the bank. The desserts were large, to much for a single person, but the creme brulee was perfect for two as was their 7 layer chocolate cake.
The food and interior will make this restaurant an immediate hit yet just as Pete as pointed out the lack of quality high level food servers and managers could be a problem but I doubt this will be a problem here. They stole some 20ish servers from Hal Smith restaurants and at least 3 manages so they have the personnel in place to give that high quality service from the start. I can't wait for it to be open officially to go again.

I think the confluence of steaks and sushi is a nice twist. It isn't completely without precedent; Japanese steakhouses do it (locally Musashi's is an example), and Mickey Mantle's - while not doing actual sushi - often features sashimi-grade tuna. Ideologically it also meshes with having tartare on the menu, and Broadway 10 is one of the few places in town to feature tartare.