Tulsa is blessed with an abundance of fine-dining options to satisfy almost any taste. If you’re in the mood to be pampered in an elegant setting, served some of the best beef, seafood, and more, all accompanied by the perfect choice of wines, consider heading to the Tulsa Arts District for some “prime” dining. Part of what makes PRHYME a unique choice is its knowledge of and variety of beef. PRHYME serves not just different cuts of steak, but different types of steaks. They have grass-fed, USDA prime, dry-aged product, bone-in, and bone-out. PRHYME also has a very chef-driven non-steak menu, a more creative menu than most steak houses. In addition to their attention to steak and more, PRHYME is proud of its dedication to wine culture. In addition to having certified sommeliers leading the restaurant, it offers an extensive wine list with over 300 items and a knowledgeable staff.
For nearly seven years, PRHYME has been one of downtown Tulsa’s ultimate dining experiences. Recently remodeled, PRHYME is even more beautiful than before, making it more than a restaurant — it’s a destination. One of the JTR Group restaurants along with Juniper, Tavolo, and MixCo, PRHYME is a star of the downtown dining options.
And with PRHYME’s ultimate dinner experience, you can enjoy a custom menu with wine pairings. “You pick your date and time, and then you have a phone interview with a sommelier to determine your wine and food preferences,” says PRHYME general manager TC LeRoy. “The sommelier works with our culinary team to build a custom menu.” They check for food allergies or sensitivities and can find something you like even if you’re more of a beer fan than a wine connoisseur. It’s an opportunity for a uniquely intimate dining experience. The availability of this experience is limited.
“It was just a fun date night experience for us,” says Jason Reed, who recently enjoyed the ultimate dinner with his wife, Erin. “The amuse-bouche was one of Erin’s favorite things in the world. The first course was one of my favorite plates, tuna tartare. The second course wound up being the absolute best scallop we have ever had; it was served blackened with a horseradish parsnip puree as well as apple and carrot slaw which all came together beautifully.”
For their main course, the Reeds enjoyed steaks.
“What PRHYME does better than anyone is steak,” says Jason. “Ours was a fantastic rib-eye basted with foie gras.
“Each course was paired with information behind the drinks and why they worked well with the food. Not only was it delicious, but we learned a lot as well. To have this kind of experience in Tulsa makes us so lucky. There is an amazing combination of food and drinks without pretension. They just hit all the right notes. Not only did we have an amazing meal and drinks, but we felt incredibly valued throughout the entire experience.”
You can partake in an ultimate dinner experience by calling PRHYME or going to the “experiences” tab on their website.
While you’re enjoying your meal at PRHYME, check out the new decor. PRHYME debuted its new look in March. Chef and JTR Group owner Justin Thompson thought it was time to give his steakhouse a facelift to keep up with its modern, upscale vibe.
“I knew I wanted to source from our amazing pool of local design talent and offer something unique and modern, and I couldn’t be happier with how everything has turned out,” says Thompson. Everything from the accent walls to the light fixtures reflects that modern feel.
And it all adds to the complete experience at PRHYME.
There is nothing quite like dinner at a steakhouse. The sense of occasion, the mouthwatering promise of excellent meat, tip-top service and splurging on that superb bottle of red — it all adds up to a special night out. And PRHYME has the experience down to an art form, starting with their specific cuts of cow.
PRHYME’s chef-driven edge shows in the cuisine they create. PRHYME uses USDA prime beef. “Not many use USDA prime for filets,” says LeRoy. “You can taste the difference.”
The filet is the most popular item on the menu, and PRHYME offers four different takes on a 6-ounce filet with chef-selected sides and served as a complete meal. There’s the classic filet, filet and frites, savory mushroom-crusted filet and a grass-fed filet served with sautéed root vegetables, haricots verts, and black currant rosemary butter.
PRHYME also serves New York strip, bone-in KC strip, a flavorful rib-eye, and a 12-ounce version of their tender signature filet. Luxurious add-ons for your steak include a lobster crown, foie gras butter, or seared sea scallops. You can also find an assortment of chops, poultry, and seafood meals like the stuffed breast of chicken or the mixed grill.
The dessert menu is every bit as indulgent as you’d expect from PRHYME. The chocolate pie, famous and a consistent favorite throughout all Thompson’s restaurants, started at PRHYME. It’s a great choice, and you won’t be sorry. At the same time, the s’mores profiteroles, added after the remodel, have been very popular. They’re a classic profiterole with graham choux pastry, marshmallow creme, warm chocolate ganache, and served with creamy, sweet vanilla bean ice cream. Or go with another classic, the vanilla bean crème brûlée.
If you want the PRHYME treatment in a slightly more casual environment, turn right into the bar. The bar menu features upscale versions of traditional bar food, like Béchamel baked oysters, meatloaf, or a salmon burger. On Mondays and Tuesdays, the bar menu is half-price, open to close. “It’s arguably the best deal in town,” says LeRoy.
PRHYME: Downtown Steakhouse
111 N. Main St. | Tulsa
Monday-Saturday: 4-11 p.m.
Sunday: 4-9 p.m.
The information for each restaurant, bar and business is accurate to the best of Preview’s knowledge. We suggest that you confirm information with each establishment. If there are any errors, message us and we’ll make every effort to correct or revise. We also ask readers to let us know when one of these businesses fails to meet expectations. Businesses that appear in these listings, unless otherwise noted, accept most major credit cards. Price categories reflect average dinner entree prices; drinks, tax and tip are extra.