504 N. Broadway

[Oh GAWD the Smell!]

Soliel will be just fine.

As more restaurants start to pop up in the Downtown area, the better the existing ones should do...As long as they are already consistent and doing a good job. I think some downtown restaurants face more of a traffic issue than a freindly competition problem.

We do think that Red Primesteak has an advantage with "Dream Team" that has been assembled. We plan on working out the "kinks" 2-3 days BEFORE opening date.

Check out the new Red PrimeSteak billboard on 6th Street, just east of Broadway!!

Well, you just let me know if you need a beef-eater to help you "work out the kinks"

[jbrown84]

Well, I was referring to the fact that they have apparently stolen their chef.

[Martin]

the article says that sander was hired as general manager... i doubt he's a chef. -M

[jbrown84]

Whatever, they stole someone.

[Martin]

true that... coupled with the rumors of soliel's lackluster success, it really doesn't make things look good for them.

-M

[jbrown84]

Yeah, I have heard they haven't been too busy.

[Turanacus]

Soliel is probably not too busy because their layout is an uncomfortable environment to eat in and their food is sub par. I'll never go back and I'm a huge Colcord fan, love the XO, love the ambiance, the restaurant just doesn't pull it's weight in that setting.

[jbrown84]

Just glancing in, I thought it looked very plain relative to the rest of the hotel.

[tuck]

the article says that sander was hired as general manager... i doubt he's a chef. -M

Gary Sander is the General Manager, Robert Black will be the Executive Chef...he has been with us at Cheevers for almost a year.

[tuck]

Well, you just let me know if you need a beef-eater to help you "work out the kinks"

One thing is for sure - The line of beef-eaters to help work out the kinks is growing by the minute. The true steak-eaters really come out of the woodwork as we get closer to opening. Almost as bad as the BBQ and BBQ sauce experts when a new BBQ place opens. Its a great time.

[Oh GAWD the Smell!]

It's a bit difficult for us Backyard Grilling Joes to find quality cuts...So we take out our frustrations by nit-picking restaurants in how they prepare Bossy.

I only claim to be an expert at steak, BBQ, or BBQ sauce when it comes to knowing what I like. At least I'm a badass on my own grill.

[tuck]

Being the master of your own grill ranks as one of the most important qualitys of a man or woman. The best burger "you" ever had was from your own grill. Agree?

FYI - for the most consistent and marble-riddled cuts of beef, try to buy from a local guy. Bill Kamp at Kamps Market on N. Western and the guys at Crescent Market are a few of the best in town. They will tell you exactly how much "age" is on their product...very important.

Red PrimeSteak will use only cuts with at least 30 days wet age and up to 45 dry age. We will be the only restaurant in town with dry-aged beef on the menu.

[Oh GAWD the Smell!]

Thanks for the tip on good places to buy my steak! I've been looking for other choices.

I usually just buy from Alex Rogers on 29th and Eastern, as I live out by Draper and he's the closest.

[John]

FYI - for the most consistent and marble-riddled cuts of beef, try to buy from a local guy. Bill Kamp at Kamps Market on N. Western and the guys at Crescent Market are a few of the best in town. They will tell you exactly how much "age" is on their product...very important.

The two places I buy my steaks at... (unless I'm ordering some Lobel's online)

[Martin]

bill kamps has yet to disappoint... they really know their product. if it's not a closely guarded secret, of course, who'll be your main supplier of beef, tuck?

-M

[Blairman]

Have you ever tried Wheelers Meat Market of I-35 (southside)?.

I have never been disapointed in their meats, at times I have even seen buffalo.

[Oh GAWD the Smell!]

I've tried Wheeler's, and was left wanting a better cut. Alex Rogers cuts them to my preferred thickness on the spot.

[tuck]

bill kamps has yet to disappoint... they really know their product. if it's not a closely guarded secret, of course, who'll be your main supplier of beef, tuck?

-M

Hey, not a big secret on beef packer/supplier...thanks for asking. We will be usiing 90% Prime Grade, which is less than 1% of all beef produced in the U.S. Most Prime Steakhouses buy Midwestern-raised beef that is usually processed in Chicago and then packed and cut to their own specs....we are doing the same. A local company is holding our product for us for better availability.

We toured 4-5 different packer and cuttters around the country and made our decision based on quality/consistency and more importantly - cleanliness of facilities. We like to deal with companies that are both state and federal inspected with the latest technology in sanitation.

Sorry for the boring answer; but the restaurant biz isn't all glamour.

[tuck]

Have you ever tried Wheelers Meat Market of I-35 (southside)?.

I have never been disapointed in their meats, at times I have even seen buffalo.

If you enjoy buffalo, we have buffalo short ribs on the menu at Cheevers. We will also offer buffalo "sloppy joes" at Red Primesteak as an app.

[HOT ROD]

very good Tuck.

When do you anticipate opening? (slobber)

[tuck]

Things are moving along very nicely right now; we should open mid-July. Thanks for all of the comments...keep 'em coming!!

[Midtowner]

Very exciting stuff Tuck! You guys are smart to get ahold of that location early. I think Automobile Alley will be seeing a lot of growth over the next few years. Hopefully, you signed a nice long lease with a fixed rent

[bandnerd]

I'm planning on putting some money away this month so I can afford to go later this summer, tuck

HAHAHAHAHA. I really do look forward to it opening. It truly sounds like a great place. I love steak, and it's hard to really impress me with it unless it's really, really good (family background is in cattle, raised the right way...man, it's just not right unless you can get it right off the farm, kwim?) and it sounds like your place is going to be very impressive!

Hey, Mid...my birthday's coming up in November. Haha.

[HOT ROD]

Tuck, I hope that you plan to do some heavy advertising in the travel/tourism magazines and that you hope to have Zagat and others visit and rate the restaurant.

We desparately need to have some quality Oklahoma City upscale restaurants and we need to have them get some national/world attention. I would LOVE to open the Hemispheres magazine on my next United flight, and see Red Prime Steakhouse, Oklahoma City on several of the lists (best steakhouses, so forth).

I think/hope you take over where Cattlemen's could not and did not deliver, put OKC on the map as a place for an upscale restaurant experience.

[tuck]

Thanks for the vote of confidence. We are contacting many national magazines/organizations to see what kind of coverage we can get for the state of Oklahoma. If we had a fan base that would visit Zagat, Southern Living, etc and tout Red PrimeSteak as a restaurant that they need to visit...This would be very helpful.

There are a handful of restaurants around the city that should warrant a visit from Zagat. I'm not sure of their city requirements. To tell you the truth, we just try to do the best job possible by providing top level hospitality for each guests visit to our restaurants. Bad things happen when you get caught up in the press.