Union Wood Fired Grill (formerly the Meat Market Refectory)

[BrianOKC]

My apologies for not signing up for this forum sooner, guys! I was well aware of the article on here, but had no idea there were active attached forums, else I'd happily dropped by to share updates on a regular basis while getting the website up and running.

MMR is open for business daily at 4pm for dinner, and in the coming weeks will begin serving lunch and breakfast, as well! Once the Meat Market portion has opened, you'll be able to drop by and grab a sandwich and coffee on the go, as well as purchase any of the food items we serve in the restaurant. I'll set a reminder to stop by here again to update you when that's ready to go; we'll also post that on the Facebook page and website.

The soft openings went really well. We learned where we still had work to do and we got some semi-live practice in for everyone involved - also the food was excellent! At the first soft opening, I started with the Spinach Salad, which I highly recommend; once we have lunch going, this will be a favorite menu item to grab. We also had the Grilled Australian Lamb Chops and Coconut Battered Jumbo Shrimp as appetizers, and they were amazing! I had the Sea Bass with mashed potatoes and haricot verts and my wife had the filet with beets and asparagus. The sea bass was magnificent and the sides were great - also, I'm told the filet was heaven, though she seemed more impressed by actually enjoying the beets. To finish it off, we could have gone for the bread pudding (it's the MMR Brioche & Cream on the menu), and if you still have room, DO NOT MISS IT! We've enjoyed their bread pudding for years, and knew that it would be fantastic, but we were also too full to go on. That brings up another topic I read through here:

Yes, the owners are new to the restaurant business, but they all bring valuable experience with them. The head chef and one of the owners, Steve Spitz, is a veteran of the food industry, and has run a catering business featuring his recipes for years. The general manager worked with him in that venture after several successful GM positions in local restaurants. Between the two of them, they've built a tight ship at MMR which includes time-tested recipes, such as the bread pudding and meatloaf, and a knowledgeable staff.

Thank you, John Knight, for keeping tabs on the Facebook page! I wish there were a way to properly credit the photographer on that original shot of the Omega Bar at MMR, because I did such an amazing job on it! Actually, it was a no setup picture I took with my iPhone to start up the Facebook page, so the "Holy Cow" remark it elicited above really had me smiling! That said, it's the décor that makes the pictures pop, so come on in and see it for yourself!

I went ahead and added a plug for this site on our "Press Releases" page, since this really was the best place to find information on us. I loved reading through the posts here - it's so exciting to see the level of interest! Also, thanks to Pete for his work here!

[BrianOKC]

We'll begin lunch service next Wednesday, November 4th, beginning at 11:00am, and the Meat Market should be opening next Friday, November 6th.

We'll be running some half page ads in the Gazette through the end of the year to showcase events and opportunities.

Stop by this afternoon and see what we've done with the place! Also, that makes for a great excuse to try out the bread pudding

[Brett]

Has anybody eaten here yet?

[gopokes88]

Has anybody eaten here yet?

Yeah, I loved everything about it except the steak. Which is unfortunate.

My 14oz NY strip was probably 5 inches think. The problem is I love medium rare, almost rare steak. On a 5 inch thick cut that's impossible to achieve that and keep it warm. Either the middle is cold or the around the middle is well done. So it comes and the center is that beautiful red, but the outside was crispy and everything around the center was well done. I guess there's a market it for that, but it's defiantly not me.

Atmosphere is amazing. Sides are great and they come with a steak, not ala carte. The everything is organic is cool but I don't really care. Organic food generally doesn't taste any better but I see why it can be a good selling point.

Really cool place, just didn't really enjoy my steak.

[Paseofreak]

Amazing how many steaks are cooked daily, yet idiots cannot cut or cook them reliably.

[sooner88]

Yeah, I loved everything about it except the steak. Which is unfortunate.

My 14oz NY strip was probably 5 inches think. The problem is I love medium rare, almost rare steak. On a 5 inch thick cut that's impossible to achieve that and keep it warm. Either the middle is cold or the around the middle is well done. So it comes and the center is that beautiful red, but the outside was crispy and everything around the center was well done. I guess there's a market it for that, but it's defiantly not me.

Atmosphere is amazing. Sides are great and they come with a steak, not ala carte. The everything is organic is cool but I don't really care. Organic food generally doesn't taste any better but I see why it can be a good selling point.

Really cool place, just didn't really enjoy my steak.

Doesn't help for you steak there, but try the reverse sear at home. The steak will be a perfect medium rare (or whatever your preference is) all the the way through every time.

How to Cook a Steak Perfectly Every Time: Use the Reverse Sear Hack - Great Ideas : People.com

[Roger S]

Doesn't help for you steak there, but try the reverse sear at home. The steak will be a perfect medium rare (or whatever your preference is) all the the way through every time.

How to Cook a Steak Perfectly Every Time: Use the Reverse Sear Hack - Great Ideas : People.com

Yes... I stumbled across the reverse sear method a couple of years ago and it's the only way I cook steak now... I also recommend doing some research on dry brining steaks.... It basically does to a piece of meat what dry aging does except it does it in a matter of hours instead of days.

[Celebrator]

Anyone know how they are doing. I have had two stories of people walking out after they got a "weird vibe" and another that said the food was mediocre. Anybody else want to share an experience here?

[SSEiYah]

We ate there last week. I dont know about the "weird vibe" but I thought it was the same as any other higher end restaurant in OKC, they did a fantastic job on the building.

I ordered the Ribeye, my fiance ordered the Filet. For the sides we went with Salads. I ordered the Caesar, fiance went with the Market Salad. The dressing on the market salad was a lemon vinaigrette which tasted like straight vinegar, not in a good way. Obviously a vinaigrette will have a vinegar taste to it but this was overpowering, vinegar to olive oil ratio was way off.

Caesar dressing was good though. It took a very long time after the salads arrived for the steaks to arrive, I did not keep track but somewhere in the range of 20 minutes, was not too happy with that as we were eating later in the evening. Service otherwise was good, drinks were refilled quickly.

Once the steaks arrived they were only OK. The quality of the meat was good, certainly easy to cut into like a good prime steak should be. gopokes88 mentioned his/her steak was not cooked perfectly, ours were spot on so results may vary there. We both felt the steaks were way too salty. Obviously some folks like their steaks salty but we both prefer just enough to bring out the flavor, not excessive. If we return we would specifically ask for no salt to be added and pepper only to see how they tasted then, if needed we can add salt to them at the table. Based on our experience though we probably would not even order steaks again, though I would like to return to try some Seafood.

[Teo9969]

We ate there last week. I dont know about the "weird vibe" but I thought it was the same as any other higher end restaurant in OKC, they did a fantastic job on the building.

I ordered the Ribeye, my fiance ordered the Filet. For the sides we went with Salads. I ordered the Caesar, fiance went with the Market Salad. The dressing on the market salad was a lemon vinaigrette which tasted like straight vinegar, not in a good way. Obviously a vinaigrette will have a vinegar taste to it but this was overpowering, vinegar to olive oil ratio was way off.

Caesar dressing was good though. It took a very long time after the salads arrived for the steaks to arrive, I did not keep track but somewhere in the range of 20 minutes, was not too happy with that as we were eating later in the evening. Service otherwise was good, drinks were refilled quickly.

Once the steaks arrived they were only OK. The quality of the meat was good, certainly easy to cut into like a good prime steak should be. gopokes88 mentioned his/her steak was not cooked perfectly, ours were spot on so results may vary there. We both felt the steaks were way too salty. Obviously some folks like their steaks salty but we both prefer just enough to bring out the flavor, not excessive. If we return we would specifically ask for no salt to be added and pepper only to see how they tasted then, if needed we can add salt to them at the table. Based on our experience though we probably would not even order steaks again, though I would like to return to try some Seafood.

Wait…from the moment your salads hit the table to the moment your entrees hit the table was 20 minutes or from the moment you finished your salads to the moment your entrees hit the table was 20 minutes.

If the latter, I could potentially understand the complaint. If the former, those are unreasonable expectations under any circumstance, unless you specifically asked the server to stack your courses because you were in a hurry.

[kevinpate]

It's a touch troubling that a nice dining establishment which basically screams steak via it's name has reviews that really downplay the value of ordering a steak there.

[Pete]

It's also only been open a month.

Let them settle in a bit. Pretty ambitious project.

[SSEiYah]

Wait…from the moment your salads hit the table to the moment your entrees hit the table was 20 minutes or from the moment you finished your salads to the moment your entrees hit the table was 20 minutes.

If the latter, I could potentially understand the complaint. If the former, those are unreasonable expectations under any circumstance, unless you specifically asked the server to stack your courses because you were in a hurry.

I probably should have kept track, however compared to other experiences, the time between finishing the small side salads and the steak arriving was longer than it should have been given what we ordered. We arrived at 8, ordered entrees right away, no appetizers or drinks, salads showed up around 8:20 I believe and steaks around 8:45ish. It was around 9:05 when we left (skipped dessert) because we went straight to Best Buy after and realized it had just closed. It did not have to do with our waitress as she came by the table twice to advise our "steaks should be out soon" so perhaps there was something else going on in the kitchen that night.

[Teo9969]

Gotcha.

For future reference, as a 2-top they are probably planning on you being there for 1:30 (I'm projecting service standards from comparable establishments). To get in and out in less than one hour is definitely abnormal and will not be this type of restaurant's goal unless you explicitly state that you are in a hurry from the outset (you can't say it halfway through the meal). There are other tables in the restaurant and when you come in and want an experience that is quite different from the norm, that's okay, but be upfront about it so that the restaurant can work to better serve your needs, while still maintaining the needs of the other guests/tables in the restaurant.

[gopokes88]

It's a touch troubling that a nice dining establishment which basically screams steak via it's name has reviews that really downplay the value of ordering a steak there.

Yeah I was trying to be fair, because my complaint was based on a personal preference against ultra thick cut steaks.

[BBatesokc]

Went for lunch last week with a couple of friends.

Arrived for a late lunch so the place was expectantly pretty dead. That said, there were still probably 6 tables with people at them.

The inside of this place is really done well. Not exactly sure why, but I immediately compared the interior to WEST. The temperature of the place was very nice and there didn't seem to be any draft from the entry door. The place is also laid out so you have some options as to where to sit (not just one large dining room).

Host was prompt and professional and seated us right away. He did the whole pull the chair out thing and scooted you back in - not my thing, always feels awkward. Would have preferred they offered to take our coats - which they did not. Waiter even asked one of our party if he preferred a black or white linen towel. Just seemed a bit too much. We all just kind of laughed as he walked away.

Waiter was great. Knew the menu and was very attentive. The water is a cucumber infused water and was bit over flavored for my taste - I prefer just a hint of flavor. In reality, I really just like the cleanest non-tasting water when I'm dining.

We started with Grilled Australian Lamb Chops and Lump Crab Cakes. Both were really good and the presentation was nice. Temperature was okay. Chops were warm, Crab Cakes - not so much. But the flavor of both was really nice.

This is where the only real issue was for us. There was a noticeable delay between the appetizers and the entrees. So much we noted the delay in our conversation (not good IMO).

When they arrived we had the House Ground Prime Burger, Lobster BLT and the Prime NY Strip Steak.

The Prime Burger was a bit of a let down for an $18 burger. Luke warm and actually pretty bland considering the addition of caramelized onions, hatch green chilies, fried brie and garlic. The meat itself just lacked flavor (I'm a Garage burger kinda guy). The worst part of the burger for me was the fries. They do those tiny, extra skinny fries (think canned potato sticks). I much prefer a thicker fry that is crispy on the outside and warm and soft on the inside.

Also had a small side of their mac and cheese. It also had the hatch green chilis mixed in and it was pretty tasty. Much preferred those to the fries.

The Lobster BLT - like the burger - was a bit lack luster and just okay.

The Prime Strip Steak was a nice cut of meat, but was tougher than it should have been - though the flavor was good+.

For dessert we did the Salted Caramel Apple Pie and Bread Pudding.

The Apple Pie was okay - but, again, a bit lack luster. The Bread Pudding on the other hand was excellent and a huge portion. We all commented on how good it was. I believe they also sell it to go in the market.

I think there was a cocktail thrown in the mix, which brought the total to $220.

Definitely not going on my lunch rotation - too far away, too expensive and the entrees were nothing to get overly excited about. Nothing was bad, so that is a good sign.

I would give it a try for dinner if the occasion arose. However, that would mean driving past Boulevard, Metro, Signature Grill, and a hand full of others that are in the same price range, but have so far provided me with an overall better experience.

If I give dinner a try I'll update this.

[ljbab728]

Host was prompt and professional and seated us right away. He did the whole pull the chair out thing and scooted you back in - not my thing, always feels awkward. Would have preferred they offered to take our coats - which they did not.

That's certainly not a bad idea but I can't remember the last time that happened any place I've eaten in OKC.

[foodiefan]

". . . Waiter even asked one of our party if he preferred a black or white linen towel. Just seemed a bit too much. We all just kind of laughed as he walked away."

Guess it depends on whether you mind getting white lint all over black slacks/trousers/skirt (or vice versa). . . I personally like to have a choice.

[BBatesokc]

". . . Waiter even asked one of our party if he preferred a black or white linen towel. Just seemed a bit too much. We all just kind of laughed as he walked away."

Guess it depends on whether you mind getting white lint all over black slacks/trousers/skirt (or vice versa). . . I personally like to have a choice.

Well, he was wearing a white shirt and stayed with the black linen. Not a single hint of lint. So, while I get what he was going for, it was lost on us. We use linen at our house and have not once noticed any shedding. Maybe it comes down to quality. Like I said, it was comical to all of us - but I guess we are just 'commoners.'

[Rover]

Most finer restaurants have the option. And yes, there can be fine lint.

[BBatesokc]

Most finer restaurants have the option. And yes, there can be fine lint.

I must be going to fringe fine dinning restaurants then.... while I'm aware its done some places, I've literally NEVER seen it in practice before and I've eaten at extremely expensive restaurants in several US cities and abroad. Regardless, it was barely a side note, but I'm glad the 'Miss. Manners' are setting me straight.

[Rover]

it isn't that rare and it has nothing to do with manners. Just a convenience. There are many little things restaurants can do to better serve their customers. It's all about focusing on the customer experience. A good restaurant does much more than serve good food. It should be expected here just as it is elsewhere. A good wait person should notice what you are wearing and offer the right lap napkin. It is good service and should help earn them a better tip.

[Plutonic Panda]

I've seen it a lot in Dallas, but not in OKC. Good to know they are doing that here.

[foodiefan]

Well, he was wearing a white shirt and stayed with the black linen. Not a single hint of lint. So, while I get what he was going for, it was lost on us. We use linen at our house and have not once noticed any shedding. Maybe it comes down to quality. Like I said, it was comical to all of us - but I guess we are just 'commoners.'

I think the issue is not the shirt. . .but the pants/skirt. . . below the waist. . .where the napkin goes. . .

[Rover]

Around here, maybe we stuff the napkin in our shirt collar like a bib. . Hopefully not in a nice place though.