Saltgrass

[okclee]

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.

[OKC@heart]

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

[Martin]

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

[MustangGT]

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

[redrunner]

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

[okclee]

I believe it is a remodel.

[metro]

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

[kevinpate]

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

[Bigrayok]

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

[bluedogok]

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.

[mburlison]

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 !

[easternobserver]

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

[Edmond Earl]

Another average chain restaurant. I think we have enough

[skyrick]

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.

[SoonerDave]

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.

[Pete]

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.

[whatitis]

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.

[SoonerDave]

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.

[Roger S]

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.

[hoya]

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.

[Bullbear]

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!

[Roger S]

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 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.

[Bullbear]

Get you one of these 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!

[Roger S]

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.

[Thomas Vu]

Get you one of these 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.