My Oklahoma City Trip Planner

You have the following items saved to your itinerary. Click on an item for more information or click the red 'X' to remove.


    Automobile Alley Dining

    Bring your appetite. From traditional Mexican fare to wood-fired meats and handcrafted cocktails, Automobile Alley is anything but a drive thru.

    Broadway 10 Bar and Chophouse Interior

    Broadway 10 Bar and Chophouse

    Located in the historic Buick Building, Broadway 10 may be the most beautiful dining space in Oklahoma City. An open kitchen and 40-seat bar greet guests as they enter the 8,000-square-foot facility. It’s best to think of Broadway 10 as a chophouse plus. The menu is heavy on chops, seafood, steak and poultry, but they also have sushi.

    Lunch is a scaled-down version of the dinner menu with a few extra choices, including affordable burgers, sandwiches and salads. The pan-seared salmon burger is unique in Oklahoma City. On the sushi menu, try the Dolce, especially if you have never had a roll with toasted coconut.

    Broadway 10 specializes in aged cuts, and on the Primal Cuts section of the menu, all selections are aged 28 days, and most of the steaks are certified Prime. Diners may choose between seven sauces to accompany each cut, including veal demi-glace and a made-in-house steak sauce. If you are in the mood for a rare and somewhat expensive indulgence, choose the Akaushi Filet. Akaushi beef comes from a Wagyu breed raised in the U.S., and the meat is tender, creamy and densely marbled.

    The bar is well-stocked with premium liquors, good local brews, and a carefully curated wine list. Kelley’s Chocolate Cake is the most popular dessert choice among the locals.

    Interior of Cultivar Mexican Kitchen

    Cultivar Mexican Kitchen

    This “street taco” concept opened in early 2016, and it quickly became one of the “must try” restaurants in the city. Everything about Cultivar is designed to provide the best possible dining experience centered on authentic Mexican food. The fresh tortillas are made from hominy imported from southern Mexico and ground in-house. With that sort of attention to detail, you know you’re in for a great experience.

    The tacos are the heart of the menu, and they can be ordered individually or family style—twelve tortillas and ingredients of choice. The lamb adobo and Heritage pork carnitas are popular local choices. The lamb is served with pickled cucumbers, a delicious, bright mint chimichurri and lime crema. Salsa verde, avocado and cotija perfectly complement the pork carnitas. Cultivar even has a vegan taco made with a crispy, tasty chickpea fritter, and a vegetarian taco made with herb-roasted mushrooms.

    Traditional accompaniments like chips and salsa or queso are a la carte, but the price drops considerably when they are added to a meal. Under the “Not Tacos” portion of the menu, you will find the best value at Cultivar. Burritos (or bowls) and quesadillas are the best bang for the buck, and they are built at the counter much like popular counter-service Mexican concepts. The ingredients are similar to the taco options, and the price is adjusted based on options. The burritos are huge, absolutely big enough to split.

    Cultivar has a full bar, including a good selection of Tequila and Mescal, a small wine selection, and good local brews. They also have an excellent sidewalk patio with window service, depending on the weather.

    Interior of Red Primesteak

    Red Primesteak

    Red was the first locally owned prime steakhouse in downtown Oklahoma City. Designed by multiple-award-winning architect Rand Elliott, Red is a popular downtown nightspot and fine dining destination. The mezzanine can accommodate small, private parties with a great view of the restaurant, or choose the “spaceship” private table in the back of the restaurant for complete privacy.

    The menu is eclectic, especially given that it’s a steakhouse, but A Good Egg—the food service group—does many things well (Cheever’s and The Drake included), so they diversify their menus accordingly. Red is dinner only, and most locals start with wine or cocktails at their excellent bars. Many of the city’s best bartenders have spent time behind Red’s bar.

    Start with the beef tenderloin tamales with roasted poblano chimichurri. They’re a perfect blend of Southwestern Tex-Mex and Oklahoma. RP’s tomatoes are a local favorite, and they stay on the menu through every seasonal change because they should. The dish is a combination of fried green and hot house tomatoes served caprese style.

    Red specializes in aged beef, and the “40 day” prime ribeye is the star of the menu. They also have bone-in ribeye if you prefer, but the steaks, while great in their own right, are made even better by Red’s selection of sauces and crusts. You will pay a little extra for the black truffle butter, but just pay the $5. It’s nearly transcendent. There is a good selection of seafood, pasta and chops, too, and the horseradish potato gratin is a must for a side dish.

    Hideaway Pizza Being Sliced

    Hideaway Pizza

    Hideaway first opened in Stillwater in 1955 close to the campus of Oklahoma State University. The concept became a fixture in Cowboy life, and alumni would reminisce at length about the pizza, fried mushrooms and great times they had in the Stillwater Hideaway. When enough of them finally settled in Oklahoma City, it made good sense to bring the brand here. While the brand was established in a university culture, it is now solidly family-friendly. (There is still a full bar.)

    Start with the fried mushrooms. They are a local favorite, and with Cowboys spread around the world, the menu is likely right when it calls them world famous now. They are made scratch and served piping hot, with ranch dressing, of course. Honestly, it's impossible to go wrong with the starters, so if you aren't a mushroom fan, try the meatballs and marinara or the garlic knots, a variation on garlic bread.

    Hideaway's specialty pizzas were some of the first in Oklahoma that weren't based on traditional pies. You can build your own if you like the traditional route, but Hideaway became an icon because of the combination of flavors and creativity. For the big eater, there is the Big Country: pepperoni, beef, smoked sausage and Canadian bacon, with red sauce and two kinds of cheese. For a lighter pie, the Maui magic has Canadian bacon, pineapple and mandarin orange. It's a delicious twist on a classic. The Paradise Pie is another local favorite.

    Hideaway has salad and pasta options, as well as sandwiches. There is something for everyone of every age.