Kd's Restaurant / Legacy Grill

[Roger S]

Does anyone else think Red Prime is over rated?

I've only been there for a Christmas party so I don't want to rate them on that and until I get a bad steak at Mahogany..... I'm not sure I want to change prime steakhouses.... Although I did notice recently thet Red Prime offers fried chicken and have considered giving it a try.

[AP]

Does anyone else think Red Prime is over rated?

Nope. I went last night and nothing about it, IMO, is overrated.

[Jeepnokc]

Does anyone else think Red Prime is over rated?

I don't and consider it the best steak in OKC hands down. However, steak is a personal preference. Dry ages versus wet age, cut of steak, grass fed or corn fed, served with sauce or on hot butter rubbed or just salt and pepper, etc. I had dinner in Vegas last month at at the Cut steak house in the Palazzo where I got the steak sampler which was 4 ounces each of Nebraska corn fed 35 day dry aged prime and American Wagyu along with 2 oz of true Japanese Wagyu. I preferred the dry aged prime and thought the Wagyu was not very good and extremely fatty all the way through. Others would call it buttery and melt in mouth where to me...it was just fatty. Some people love Ruth Chris which serves their steaks on a hot plate of butter and I think they suck whereas I go out of my way for a strip at Mortons so much that I am on their VIP list. Red Prime uses the same strips from Allen Brothers in Chicago where Mortons get theirs. Even though I would rather eat a steak at IHOP than go to Ruth Chris, they own Mitchells Steakhouse in Columbus Ohio and it was outstanding.

OK BBQ Eater likes Mahogany. Others swear by Mickey Mantles or the Ranch. They all are very successful and a lot of people like them. I ate at Mahogany when they opened and was non plussed by it. Doesn't make Red Prime better...just preference. I am anxious for the new chophouse to open up. My standard for steak is that 1) It doesn't need any sauce, butter or seasoning other than a little salt and 2) when you take the first bite, you get a shiver though your body from the wave of flavor that comes out of the first bite. High standard but I get that when I get a strip at Mortons, Red, Capital Grill, Del Frisco, Pappas, Mitchell's, Bern's in Tampa and will be checking out Peter Lugers in July to see how they match up.

I mentioned Bern's which is a sight to see. Bern's Steak House is a unique culinary experience They hand cut the steaks there to order but even more impressive is the wine list and the dessert room upstairs. They have over 6800 labels and over a 1/2 million bottles of wine. They serve 200 different wines but the glass with ventages offered from the 70's. The dessert room upstairs is very cool with over 1000 dessert wines and spirits offered. We enjoyed a glass of 1827 sherry here. The bottle was so old, it was hand painted. If you are near tampa...you need to check this out.

[FighttheGoodFight]

Does anyone else think Red Prime is over rated?

I believe The Ranch and Red Prime take the best steak in OKC award.

I have only been to Mahogany once and it was all right. I can't judge unless I have it a few more times.

There are better steak places in other states but in Oklahoma I think these are best three.


Cattlemens is terrible and the service was bad the last two times I went to Micky Mantles.

[Jeepnokc]

I believe The Ranch and Red Prime take the best steak in OKC award.

I have only been to Mahogany once and it was all right. I can't judge unless I have it a few more times.

There are better steak places in other states but in Oklahoma I think these are best three.


Cattlemens is terrible and the service was bad the last two times I went to Micky Mantles.

I have been to the Ranch once and can not honestly remember what I had but I am sure it was a steak. It wasn't that the meal was not memorable but was with my business partner and we drank a lot of wine before we ever sat down to dinner so I don't remember. I need to give it another go.

[Roger S]

I have been to the Ranch once and can not honestly remember what I had but I am sure it was a steak.

I had the unfortunate pleasure of watching an elderly couple dip their prime steaks at The Ranch into a bowl of catsup..... It was hard to control my urge to shout at them "JUST EAT A FREAKING HAMBURGER!!!!!".

[pickles]

I had the unfortunate pleasure of watching an elderly couple dip their prime steaks at The Ranch into a bowl of catsup..... It was hard to control my urge to shout at them "JUST EAT A FREAKING HAMBURGER!!!!!".

On my last visit, the guy at the next table asked for A-1.

[soonermike81]

I don't and consider it the best steak in OKC hands down. However, steak is a personal preference. Dry ages versus wet age, cut of steak, grass fed or corn fed, served with sauce or on hot butter rubbed or just salt and pepper, etc. I had dinner in Vegas last month at at the Cut steak house in the Palazzo where I got the steak sampler which was 4 ounces each of Nebraska corn fed 35 day dry aged prime and American Wagyu along with 2 oz of true Japanese Wagyu. I preferred the dry aged prime and thought the Wagyu was not very good and extremely fatty all the way through. Others would call it buttery and melt in mouth where to me...it was just fatty. Some people love Ruth Chris which serves their steaks on a hot plate of butter and I think they suck whereas I go out of my way for a strip at Mortons so much that I am on their VIP list. Red Prime uses the same strips from Allen Brothers in Chicago where Mortons get theirs. Even though I would rather eat a steak at IHOP than go to Ruth Chris, they own Mitchells Steakhouse in Columbus Ohio and it was outstanding.

OK BBQ Eater likes Mahogany. Others swear by Mickey Mantles or the Ranch. They all are very successful and a lot of people like them. I ate at Mahogany when they opened and was non plussed by it. Doesn't make Red Prime better...just preference. I am anxious for the new chophouse to open up. My standard for steak is that 1) It doesn't need any sauce, butter or seasoning other than a little salt and 2) when you take the first bite, you get a shiver though your body from the wave of flavor that comes out of the first bite. High standard but I get that when I get a strip at Mortons, Red, Capital Grill, Del Frisco, Pappas, Mitchell's, Bern's in Tampa and will be checking out Peter Lugers in July to see how they match up.

I mentioned Bern's which is a sight to see. Bern's Steak House is a unique culinary experience They hand cut the steaks there to order but even more impressive is the wine list and the dessert room upstairs. They have over 6800 labels and over a 1/2 million bottles of wine. They serve 200 different wines but the glass with ventages offered from the 70's. The dessert room upstairs is very cool with over 1000 dessert wines and spirits offered. We enjoyed a glass of 1827 sherry here. The bottle was so old, it was hand painted. If you are near tampa...you need to check this out.

Very well put! I guess it does become a matter of preference, as I love The Ranch and have also had pretty good experiences at Mickey Mantle's and Mahogany. I will say that my one and only visit to Red Prime was during restaurant week, so not sure if they provided a lower quality cut of steak. It wasn't necessarily the flavor of the steak that I was disappointed in, but rather the tenderness. I felt like my steak was super chewy, definitely not a prime cut. I will have to try them again during a normal night to see if it was a fluke.

It's funny though that you bring up some of these other national steakhouses. Out of the ones you named that I have tried, I didn't enjoy Morton's, which might make sense knowing that they get their steaks from the same place as RP. And I actually love Ruth's Chris and Capital Grille. I have also eaten Ruth's Chris during restaurant week, and didn't feel like the quality of their steak fell off at all. By no means am I a steak connoisseur; I just know what I like and what I don't. I have also eaten at Vic & Anthony's and Fleming's, and thought both places were great. Vic & Anthony's is probably the best fine steakhouse that I've tried. Have always wanted to try Peter Luger as well. Funny though that my only two nice steakhouses that I didn't enjoy were RP and Morton's, so must be a matter of preference.

[Chadanth]

Does anyone else think Red Prime is over rated?

No

[Teo9969]

On my last visit, the guy at the next table asked for A-1.

It's so sad to me because so many good toppings or sauces are offered that aren't generic crap you eat with everything else in your daily diet. $3 for Au Poivre, $5 for Fromage, $3 Jalapeños and Onions, or $5 for Truffle Butter, etc. You're already dropping $100+ for the meal, if you must have a sauce, then drop the extra $3 - $5 for something that actually works well with steak and that you can't find at McDonald's. In fact, I generally get sauces as I like multiple flavors.

What's great is when they ask for it when they order…at least at that point, you know who you're working with...

[Teo9969]

I have been to the Ranch once and can not honestly remember what I had but I am sure it was a steak. It wasn't that the meal was not memorable but was with my business partner and we drank a lot of wine before we ever sat down to dinner so I don't remember. I need to give it another go.

Just Do It.

[soonerguru]

I have been to the Ranch once and can not honestly remember what I had but I am sure it was a steak. It wasn't that the meal was not memorable but was with my business partner and we drank a lot of wine before we ever sat down to dinner so I don't remember. I need to give it another go.

You should give the Ranch another shot. Their ribeye is the best steak I've had in OKC -- and most chefs I talk to agree it is the standard. Red Prime is very good, too.

[Will]

I've only been there for a Christmas party so I don't want to rate them on that and until I get a bad steak at Mahogany..... I'm not sure I want to change prime steakhouses.... Although I did notice recently thet Red Prime offers fried chicken and have considered giving it a try.

I have a friend who is a chef, and he was telling me this weekend that their Fried Chicken was the best he's had.

As to it being over rated. No way. It's our favorite steakhouse in OKC.

[Roger S]

I have a friend who is a chef, and he was telling me this weekend that their Fried Chicken was the best he's had.

I was sitting next to one of Red Prime's grill chefs that was getting burgers to go at Nic's Grill the other day and was asking him about it.... Now obviously he's going to be a little biased with his opinion but hearing other good reviews definitely is moving it up my list to go try.

[Rover]

OK BBQ Eater likes Mahogany. Others swear by Mickey Mantles or the Ranch. They all are very successful and a lot of people like them. I ate at Mahogany when they opened and was non plussed by it. Doesn't make Red Prime better...just preference. I am anxious for the new chophouse to open up. My standard for steak is that 1) It doesn't need any sauce, butter or seasoning other than a little salt and 2) when you take the first bite, you get a shiver though your body from the wave of flavor that comes out of the first bite. High standard but I get that when I get a strip at Mortons, Red, Capital Grill, Del Frisco, Pappas, Mitchell's, Bern's in Tampa and will be checking out Peter Lugers in July to see how they match up.

I mentioned Bern's which is a sight to see. Bern's Steak House is a unique culinary experience They hand cut the steaks there to order but even more impressive is the wine list and the dessert room upstairs. They have over 6800 labels and over a 1/2 million bottles of wine. They serve 200 different wines but the glass with ventages offered from the 70's. The dessert room upstairs is very cool with over 1000 dessert wines and spirits offered. We enjoyed a glass of 1827 sherry here. The bottle was so old, it was hand painted. If you are near tampa...you need to check this out.

Wow. You just nailed practically all my favorites. I do business in Columbus and love Mitchell's - downtown. BTW, Berns has the largest restaurant wine collection in the world. Hopefully you got a tour of the main wine cellar from which they brought you the sherry - it's a treat and they will take you through it. I would also add Lord Fletchers in Rancho Mirage (Prime Rib). Based on your list, you will LOVE Peter Lugers...assume you are going to the one in Brooklyn. It's legendary. You might also enjoy Gallaghers in NYC while you are there.

By the way, the original Capital Grille in Providence is still the best IMHO.

[Jeepnokc]

We did tour the cellar and was very impressive. Steak was excellent. I have not tried Vic and Anthonys. I tried a place in Boston called Abe and Louies that was decent. We are planning on the lugers in Brooklyn. My business partner is in NY and has reservations for tomorrow and is going to make our July reservations while he is there.

I do plan on going and trying Ranch while sober so I can give it a fair try. I don't remember it being bad...I just don't remember. (we had a lot of wine as we were celebrating). As far as Red's fried chicken, I have had it and it is good fried chicken. We get that for the kids to share when we go as they don't have a portion/value kid options

[Teo9969]

Mahogany, Boulevard, Ranch and Red all have 80%+ ratings on Urban Spoon. Mickey's is at 79% and nobody cares about Opus (like 62%).

KD's is at 73%. For comparison sake, Cheever's has an 89% and Guernsey an 88%

I think Urban Spoon tends to be correct for the AVERAGE experience. That being said, you can have a horrible meal at a great restaurant and a great meal at a terrible restaurant.

[Chadanth]

Not sure why this thread turned so much to a steakhouse comparison. That said, I love that we have very good and diverse options for steaks, from red, being more trendy, to the ranch, to mickey mantles.

Kd's is more a casual restaurant with decent food, at a reasonable price, and is a pretty cool place to take people before a home game. Is it the best meal in town? No. Is it fun and very convenient, absolutely!

We have options, enjoy them.

[Teo9969]

I don't think anything was meant to be a disparagement of KD's, somebody brought up steak and…well…we're in OKC…what do you expect?

I really would like to get to KD's pretty quickly when I get back, but the places are piling up. Who wants to take me?!

[Chadanth]

I don't think anything was meant to be a disparagement of KD's, somebody brought up steak and…well…we're in OKC…what do you expect?

I really would like to get to KD's pretty quickly when I get back, but the places are piling up. Who wants to take me?!

Fair enough. I'm sure the steak at KDs is ok, but not my first choice. We do take out of town guests to KDs for the overall experience and the value, though. It works.

[Roger S]

Not sure why this thread turned so much to a steakhouse comparison. That said, I love that we have very good and diverse options for steaks, from red, being more trendy, to the ranch, to mickey mantles.

Refer to post 933 and you will see how we derailed this train like Jesse James.

[Jeepnokc]

Went last night for dinner. Here is my rundown of our experience. Arrived about 640 for 7 pm reservation and they were absolutely packed. Checked in and was told they were behind even on reservations but would text us when table ready. We were able to find 2 seats at the bar. The male bartender was on top of it and suggested we eat at bar. Drinks prices were good and the thundertini my wife had was excellent. Decided not to eat at the bar and we were buzzed for our table right at 7. My wife went and was seated while I paid the bar tab.

Found my wife and then we waited, and waited, and waited. It was 8-10 minutes later that our waitress finally appeared to see if we wanted drinks or water. This was after I had flagged down someone else to see if we had a server. We were ready to order at this point so we ordered drinks and dinner. For appetizer, we order the lemon pepper parmesan wings and a cup of gumbo. It took a long time for the items to come (to the point we were concerned that it was all going to come out at once but didn't say anything). The food arrived and the wings were excellent. Great flavor, juicy inside and crisp on the outside. The gumbo was full of goodies and tasted great, Not a very dark Roux but great taste.

For dinner, my wife ordered the smothered porkchop and I ordered the strip (medium) off the baller menu with a side of mac and cheese and fried okra. Dinner arrives and upon being asked to cut into the meat, it is well done with absolutely no pink inside whatsoever. They take it back and I told the missus not to wait on me. The porkchop was cooked right and the gravy had a good flavor. The gravy was on the thick side and my wife wished they had added a little more to really smother it. My wife tried to eat very slow but still finished her meal before my steak ever came out. They definitely were not rushing my redo. We finally got our server's attention and told her at this point, really didn't want the steak as it was taking so long. She said it was just about out and let her check on it. Shortly thereafter, the manager (who had been standing at Shaq's table during this entire time) brings my steak over and asks me to check it. Then he asks my wife what she ordered so he could check on it. He had no clue that my steak was a reorder and that she had already eaten at that point.

The steak quality was ok but it was completely drenched in the creole butter which took away from it. I had been told shortly after Mahogany opened that Hal Smith gets their steaks all from the same place and that the steak at Mahogany is the same steak you get at Lakeside and other Hal Smith Concepts. I was told this from one of the management staff that works for Hal Smith. After eating at Mahogany the one time and eating this steak at KD's from the Baller menu, it appears to be so at least when it comes to strip steaks. The okra was frozen okra put in the fryer but was hot and crispy. The mac and cheese was lukewarm to cold and tasted like macaroni thrown in with a processed cheese sauce.

The price of the steak on the baller menu was $52 and that includes two side. They did comp my steak without me asking but when the check came, the comp'd amount was $44. I am guessing they literally comp'd just the steak as sides were $4 each on the menu and mine came with two sides included in the $52. so they didn't comp those maybe?

As mentioned in other posts, service was horrible at the table. Server disappeared for long periods of time. Not sure if their policy is to have runners run the food but none of our food was ever delivered by the server. I think this may be luck of the draw as the server in the next section appeared to be doing a great job with his tables and actually refilled our water and did some light prebussing of barware as he would walk by our section. He also ran his own food.

It would be nice to have a little better homemade sides and raise the price from $4.00 to $6.00 for the sides. Make the mac and cheese with real cheese and skillet fry the okra like they do in the south.

Overall, we will go back as I want to try the meatloaf and the fried chicken and the missus wants to try the shrimp and grits. We will go on a week night and see if that helps service. I would not recommend getting a steak here. This is basically another Hal Smith restaurant where it is a cool casual atmosphere with some highlights on the menu but backed up by the corporate approach to feed the masses.

edit... Had afterdinner drinks at Red Pin. The red grapefruit mojito is excellent and worth a visit to try one.

[catch22]

I don't think anything was meant to be a disparagement of KD's, somebody brought up steak and…well…we're in OKC…what do you expect?

I really would like to get to KD's pretty quickly when I get back, but the places are piling up. Who wants to take me?!

They definitely are. I've been pretty busy with work lately, and haven't been able to really go out at night for the past 3-4 months. So much has changed just in that last 3-4 months, I feel when I finally get some time to start going out again, I won't have enough money to try all the new places. Amazing growth we are seeing!

[Pete]

Thanks for the detailed review, jeep.

That type of service and food quality is really unacceptable, comp or not. No way to get an evening back, especially a special occasion.

But, they certainly seem to be doing a great business.

[pickles]

Finding personnel to carry out a high quality concept seems to be an increasingly major challenge for new restaurants in Oklahoma City. Talent seems to be spread pretty thin - both kitchen staff and front of house.