WEEKEND
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Tulsa World • September 28, 2014
Food & Drink BRUNCH
Smoke on Cherry Street 1542 15th St., Tulsa 918-949-4440 smoketulsa.com
S Steak and lobster from Mahogany Prime Steakhouse MICHAEL WYKE/Tulsa World
STEAKHOUSE
FINE DINING
Mahogany Prime Steakhouse 6823 S. Yale Ave. 918-494-4043 mahogany.ehsrg.com
6823 S. Yale Ave., Tulsa 918-494-4043 mahogany.ehsrg.com
teaks take top billing at Mahogany Prime Steakhouse, and the preparations presented are in the finest tradition of American steakhouse fare. The steaks come out sizFinalists zling on a plate hot enough to melt steel, seaJamil’s soned with sea Restaurant salt and black pepper and lath3823 E. 51st St., ered in butter. Tulsa The menu 918-742-9097 offers a wide jamilssteakrange of steaks, house.com including filets, bone-in filet, McGill’s rib-eyes and 1560 E. 21st St., prime cuts. Tulsa Double-cut pork 918-742-8080 chops also are 6058 S. Yale Ave., popular. Tulsa “We search 918-388-8080 far and wide in dinemcgills.com order to begin with only the absolute best ingredients, which results in perfection on the plate,” general manager Jake Regier said. Try the seared filet tips with wild mushroom sauce.
ahogany Prime Steakhouse features white-tablecloth dining at its best. The dining rooms feature big, dark, rich mahogany booths and woodwork, a popular ambiFinalists ence for working dinners and special occaMichael V’s sions. Restaurant The Tulsa store was the 8222 E. 103rd St., first Mahogany Tulsa in the Norman918-369-0310 based Hal Smith michaelvs Restaurant restaurant.com Group. Others are located in McGill’s Oklahoma City 1560 E. 21st St., and Omaha, Tulsa Nebraska. 918-742-8080 “We have an 6058 S. Yale Ave., exceptional Tulsa team making 918-388-8080 up our service dinemcgills.com staff, willing to exceed guest expectations whenever the opportunity exists,” general manager Jake Regier said. Try the grilled salmon fillet with jumbo shrimp, lump crab meat, capers and tomatoes in a white wine sauce.
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moke on Cherry Street started a Sunday brunch a little more than three years ago, just before the brunch craze exploded across town. The owners soon added a Saturday brunch, and it remains among the most popular in town today. The restaurant makes almost all of its items from scratch, including corned beef and sausage, according to executive chef Erik Reynolds. “Smoke has worked very hard to build a reputable brunch business and clientele through consistency, quality and value,” Reynolds said. “I believe that having an
Finalists Waterfront Grill 120 Aquarium Drive, Jenks 918-518-6300 waterfrontgrilljenks.com
Lucky’s Restaurant 1536 E. 15th St., Tulsa 918-592-5825 luckyssteakhouse.com
ever-changing menu with interesting options has helped our business grow to where it is today.” Try the migas, which includes scrambled eggs, pico de gallo, aged cheddar cheese and crushed corn tortilla chips rolled in flour tortillas, served with ranch potatoes and avocado salad.