The Spudder

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There’s nothing trendy about this 36-year-old bit of Tulsa culinary tradition tucked away near 51st and Sheridan, yet, as locals in the know will tell you, it’s hands down one of the best places in town for steaks. The décor celebrates Tulsa’s oil heritage, but the menu revels in meat, and lots of it.

On a recent Friday evening, we put the restaurant to the test with a birthday party that kept growing – a pet peeve of any server, I’m sure. Our server, decked out in denim overalls, graciously added chairs and kept the drinks flowing while we perused the menu. The Spudder offers a selection of appetizers and seafood, but here it’s really about deciding which cut of beef you want. Choices include a small (6 oz.) or large (9 oz.) filet, 12 oz. ribeye, 22 oz. prime rib, which Man vs. Food host Adam Richman proclaimed the best he’s ever eaten, and a gargantuan 26 oz. porterhouse. There’s also chicken, lamb and an entire pork tenderloin. Meats are cooked to juicy perfection over live charcoal, and all meals come with potato soup, though our server recommended the tomato soup, house salad and a loaded baked potato. If by any chance you have room for dessert, ask your server about the day’s selection. 6536 E. 50th St., Tulsa. www.thespudder.com

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