In late 1998, local restaurateurs Peter and Sherree Holloway unveiled what would be - and still is the piece de resistance in their arsenal of eateries, Boulevard Steakhouse. Boulevard was the first prime steakhouse in the area – bringing the feel of the Chicago chop house to Oklahoma City and a top choice for fine dining.
Words cannot accurately describe the dining experience here. It is above, first rate. Warmth greets you as you enter in oak and iron tones. The ceilings are high and the lighting as low as embers. The well-appointed décor, extra crisp tablecloths and napkins, and careful table arrangement, all coupled with professional service, make it easy to imagine you are the only diner there.
Start off in the Martini Lounge - Sexy. Sophisticated. Fun. Then, begin your dinner with the cold seafood platter for the table to share – shrimp cocktail, snow crab claws, half Maine lobster, oysters on the half shell and zesty lump crab ceviche.
A setting this decadent deserves no less than custom -aged prime beef at the center of the menu. Boulevard hand cuts its beef, offering three sizes of filet, rib-eyes and strips, with or without bone. From the bawdy Bone-In Rib-eye to the filet is equally perfect. Salmon, pan-roasted seabass and lobster tail make fine alternatives.
To many, it's the sides that really make or break a steakhouse, and Boulevard stands above the crowd. The sides are a meal unto themselves. The Creamed Spinach is a must. Side dishes are à la carte, each can feed up to 3-4 people easily.
Pair your entrée with a glass from the extensive wine list, which includes almost 600 quality selections. Signature dessert at Boulevard is the Brandy Ice — a team of vanilla ice cream, brandy, Drambuie and creme de cacao.
Boulevard Steakhouse is open Monday-Thursday 4:30-10, Friday & Saturday 4:30-11, and Sunday 5-9. Reservations are suggested by calling 405-715-2333. For more information visit www.boulevardsteakhouse.com.
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