Prohibition Room (closed)

[RSA]

Seems like you and frank leave the Prohibition Room and go straight to okctalk and make one post about the restaurant and never to be heard from again. If I am wrong I do sincerely apologize.

I have been to the Prohibition Room and I'm not too excited about returning.
When were you in?
Service - Aweful
Who was your server? I would like to make sure this never happens again. Did you ask another server for some help? My guess is, you were in on a Friday or Saturday. We had 3 servers on those nights and 2 managers who were on the floor to help our guests with anything they need.

Menu Price - Fair
I try to make sure our items are priced accordingly.

Menu Selection - Couldn't figure out the theme
There is no theme. We pattered our menu after some popular menu items from the 30's and 40's. I guess that is the theme. Do you need a menu theme to dine out?

Appetizer - tried the bruschetta. Can't tell you much because we didn't receive what we ordered. I only liked one of the four selections brought to the table.
Why would you take something you didn't order? Did you tell your server or a manager? We strive very hard to make sure our guest leave happy. As most restaurant owners know, you can't make everybody happy all the time. But this would have been an easy fix.

Entree - orderd the hot dog which was pretty good. Vegetable were tough.
what vegetable? the hot dog only has some tomato slices on it as far as veggies are concerned.

Dessert - the Bread Pudding was actually very good.
Thank you for the compliment.

Thank goodness the dinner ended on a good note with the bread pudding being so good. The rest of the food was okay but my overall experience was a one or maybe two star just because of the poor service received - or should I say, lack of.....
There were less than 20 customers in the restaurant and there were 3 servers. I never could figure out where my waitress was or what she was doing.

Give me some feedback here. If you go to Best Buy and purchase something and it turns out bad, do you let somebody know or just take it home and write on forums about it?

I do not write this reply to be hateful. I have had bad service in restaurants before. I have also brought the matter to the attention of a manager on duty and the problems are usually fixed right there and then. Feedback on my establishment can only help to make the experience better in the long run.

[metro]

SL W, I have to agree that your assessment of Prohibition Room is pretty spot on every time I've been. (see my review on page 1) or RSA's reply to me on this page. I usually won't speak out if it's a minor problem or such, but the bread pudding in my case was so bad and the service was so lacking, that I DID mention it to my waitress and nothing was done. I agree that it doesn't really have a "theme" as far as the food/menu goes. I really hope this place makes it, but I'm still hoping to see more out of it and hoping the restaurant side of things finds it's identity. I LOVE the location of this restaurant and hope they can work with the building owner, Irene Lam for more outdoor seating.

[OKCMallen]

Why does a menu have to have a "theme"? I don't understand this complaint at all.

[metro]

To have cohesion and consistency with quality.

[RSA]

SL W, I have to agree that your assessment of Prohibition Room is pretty spot on every time I've been. (see my review on page 1) or RSA's reply to me on this page. I usually won't speak out if it's a minor problem or such, but the bread pudding in my case was so bad and the service was so lacking, that I DID mention it to my waitress and nothing was done. I agree that it doesn't really have a "theme" as far as the food/menu goes. I really hope this place makes it, but I'm still hoping to see more out of it and hoping the restaurant side of things finds it's identity. I LOVE the location of this restaurant and hope they can work with the building owner, Irene Lam for more outdoor seating.

I do want to offer you and apology on the bread pudding. The Chef had changed the recipe, omitted some essentials and replaced them with ginger and some other nonsense. That Chef/Partner is no longer with us and the recipe has been restored to the original. That Chef managed to run our kitchen into the ground. We almost had to close our doors because of the losses. We fortunatly recovered.

In our defense, your review was over a year ago and roughly 2 weeks after we opened. Since then we have made major changes in the kitchen and service staff. We also have a full time manager on board. If you have never been waited on by Rory, Melissa, Katie or our newest server Lindsay, then I think you should try again. We have also managed to win The Oklahoma Gazette's Best Restaurant Under The Radar 2009

I can't make people like our offerings all I can ask is, give it a try or a retry.

As to Irene Lam. I do not want to comment.

[OKCMallen]

To have cohesion and consistency with quality.

Nice buzz words...which mean nothing. Quality is independent of a "theme." Consistency in prep/quality is independent of a theme. If I can make a kickass pad thai and also a black pepper linguini in the same kitchen on the same menu, who the hell cares?


Anyway, sorry to threadjack. RSA- I'm very happy to hear you avoided closure. I enjoy your joint and will make a renewed effort to patronize more often.

[RSA]

Anyway, sorry to threadjack. RSA- I'm very happy to hear you avoided closure. I enjoy your joint and will make a renewed effort to patronize more often.

Thank you very much! I appreciate your well wishes.

[easternobserver]

We went to the Prohibition Room tonight without being really sure what to expect. Wow...we had a great night. Food was great, atmosphere was great, drinks were great, service was great. Will be making it onto our list for a return visit soon.

[Bunty]

I recently went to the Prohibition Room for a beer and some cheese and crackers. I didn't know which one to order so I asked the waitress to recommend one. It was some Oklahoma beer. It was good.

[OKCMallen]

Thank you very much! I appreciate your well wishes.

Been back a couple of times recently...the girlfriend LOVE the Prohibition Room Tea...and now that we know it's served in pitchers, well, we LOVE going!

[JohnDenver]

Finally made it to this place. The menu is good, it all sounds good. They have a nice selection of whiskey.

The problems keep it from being a place I will frequent.

1) Ordered a beet salad. They were out of beets.
2) Ordered their soup of day (Hobo soup). They were out of it.
3) Ordered the spicy olive dip and crackers.. not spicy at all. Just red flakes on top.
4) The spinach side was disgusting.
5) Ordered the filet, medium. It was really a strip steak cooked well done..
6) Grilled cheese didn't even have melted cheese.
7) The tomato bisque was thick and sour... It tasted just like Picasso's lobster bisque. I wonder if they are using the same base.
8) The cask scotch flight was a waste of money. $14 and four sips of scotch didn't equal one good scotch on the rocks.
9) The bartender was the waiter, and from the quality of the food, likely was helping in the kitchen too.
10) The grilled squash was over peppered and oily.
11) The lemon drop cocktail was very sour.

The brioche was good. The meatloaf was good. The asparagus was good. The chop salad was decent. The sweet potato fries were good. The old fashioned cocktail was good.

If this is a pro-con list, the cons win. I will give them a second shot, but they will really have to step up their game.

[Armani]

I love the prohibition room.

It's a very nice looking bar perfect for a date or just hanging out with buddies. They have a large selection of liquor especially my favorite, scotch.
The bartender is usually very skilled (I prefer the gentleman that is usually there to the lady, her martini was lacking).

Nothing like coming in late night and getting a grilled cheese and a good drink.

[Becka]

I wasn't impressed. I got the Lobster club sandwich and it had absolutely no flavor. I liked the little matchstick fries but that is the best thing I can say about the place.

[Fastfwd]

Nice place. I expected it to be more of a lounge. I didn’t realize until reading here that my COOP Imperial Stouts were over $10 with tax. A buddy picked up the bill and I never saw how much they were. That’s way too high in my opinion and I’ve been around my share of good beer bars.

I hadn’t been keeping up with COOP’s lineup and when I asked the bartender if the stout was their imperial stout because I couldn’t detect the higher alcohol content…. He started in trying to tell me that it was a misconception that stouts had more alcohol, bla, bla, bla….. Basically, he didn’t have a clue what an imperial stout was. You would think that if you’re charging over $10 a pint you might wonder what was up with that. The second pint he poured me was pathetic too…. half head. I started to demand that he fill it up, but just let it go. Had I known I was being charged over $10 a pint I would have in the least demanded a full pint. It was probably the most pathetic pour of a good beer that I have ever accepted. LOL

The bartender was a nice guy. Don’t get me wrong. He just served a really pathetic pour and the $8+ pints were over priced in my opinion.

[OKCMallen]

Their bartenders are usually top-notch. I'm sure he would have been happy to top it off for you had you asked.

[Fastfwd]

I imagine he would have, but I shouldn’t have to ask….. it was not a pint worthy of being served. He should have known better than to give me a beer with half head. He just didn’t want to take the time to fill it properly to begin with. It was my perception that craft beer wasn’t really his thing. When you’re serving $10+ pints of beer you really should be damn sure you’re giving the customer a full pint and not putting them in a position of looking like a dick for demanding that it be topped off.

[JohnDenver]

I imagine he would have, but I shouldn’t have to ask….. it was not a pint worthy of being served. He should have known better than to give me a beer with half head. He just didn’t want to take the time to fill it properly to begin with. It was my perception that craft beer wasn’t really his thing. When you’re serving $10+ pints of beer you really should be damn sure you’re giving the customer a full pint and not putting them in a position of looking like a dick for demanding that it be topped off.

On this note, about quality of bartender. They have plenty of Scotch flights, but I am a bourbon fan and they don't have bourbon flights. So I asked if the bartender could concoct a bourbon flight.. you know... Kentucky, Tennessee, Blended, , etc, etc. They said they wouldn't know where to begin. It struck me odd for a place that is a "Whiskey Bar" and says it right in the title.

[Armani]

If anyone cares, they have jazz nights hosted by OCU on mon nights. Not sure when the time it starts but I'd think about 8 or 9

[BoulderSooner]

On this note, about quality of bartender. They have plenty of Scotch flights, but I am a bourbon fan and they don't have bourbon flights. So I asked if the bartender could concoct a bourbon flight.. you know... Kentucky, Tennessee, Blended, , etc, etc. They said they wouldn't know where to begin. It struck me odd for a place that is a "Whiskey Bar" and says it right in the title.

well to be fair being that bourbon from tennessee doesn't exist you may not know where to begin either

[OKCMallen]

well to be fair being that bourbon from tennessee doesn't exist you may not know where to begin either

That's exactly what I was going to say. You don't know know what bourbon is, so why should he?


And I agree you shouldn't be serve such a crappy pour. But seriously, all you do is ask for a better one instead of complaining to a messageboard.

[RSA]

Hey all!

Coop Imperial Stout is 9.0% alchohol. When it 1st became available it was quite expensive. COOP set the price on the kegs but the distributors jacked up the cost to the resellers. Since then the price has fallen and we have lowered our price accordingly. It is now 7.25 a pint. We have never charged 10.00 for this beer. I can do nothing about taxes. You will need to contact your local state rep about that. In my opinion, 13.50% is a rediculous amount of tax. And yes, we would be more than happy to top off your beer. Anyway, Fastfwd, I would love to buy you a Stout.

As our name says, Restaurant Lounge & Whisky Bar. Not Whiskey. Whiskey represents most things not Scotch. I will make some bourbon and Irish Whiskey flights since that probably seems logical.

Thank you all for the input.

[Fastfwd]

I appreciate your offer. I may take you up on that some day. Speaking of full pints – do you serve 16oz pints or are they the 14oz cheater glasses?

Just curious. I know Drunken Fry sells the COOP Imperial Stout for $7, but they are upfront about it being in a 14oz glass serving. It was my impression that you guys were serving full 16oz pints and that was the reasoning for your increased price.

I’m not trying to bust your balls or anything, but I’m a bit upset over finding out about the ‘shaker’ or ‘cheater glass’ thing. It’s not like craft beer isn’t expensive enough to buy when you go out, but to be getting shafted on the amount being served doesn’t go over very well with me.

[JohnDenver]

well to be fair being that bourbon from tennessee doesn't exist you may not know where to begin either

Oh you snarky mile high sooner..

Why take a 'flight' if you know it all? That is why you ask the professionals. If I knew all about bourbon, then I would have pieced together my own flight.

[JohnDenver]

That's exactly what I was going to say. You don't know know what bourbon is, so why should he?.

Give me a break.

I don't know the difference between cumulus, stratus, cirrus, nimbus either.. but I would expect a weatherman to know. I dare to say, I would ask the weatherman a question about them and expect an answer -- not a blank stare.

[OKCMallen]

Give me a break.

I don't know the difference between cumulus, stratus, cirrus, nimbus either.. but I would expect a weatherman to know. I dare to say, I would ask the weatherman a question about them and expect an answer -- not a blank stare.

You're a self-proclaimed bourbon fan that's criticizing someone else's knowledge when you don't even know what a bourbon is. Just takes away your credibility, that's all.