A roster of blue crab cakes, chicken marsala, beef aged 21-65 days, and infused liquors showcases Bluestone Steak House & Seafood’s dazzling ability to bring fine-dining cuisine to contemporary life.
When you dine out for steak, you want it cooked to perfection — juicy, pink in the middle, seared with butter and spices, served hot, with tasty sides that satisfy your taste buds, yes, but also your soul. You want steak, but you also want an experience you’ll never forget, an experience that makes you glad you decided to go out for dinner.
That’s what you get when you dine at Bluestone Steak House & Seafood in south Tulsa. That, and a whole lot more.
Owner Bill Tackett works hard to ensure Bluestone maintains a warm, elegant dining experience that visitors enjoy every time they walk in the door. “Our objective is to have fine dining in a casual atmosphere,” he says. “We want people to have a great experience in a friendly, casual environment. But everything is fine dining from the word go.”
This is no exaggeration either. Everything about Bluestone, from the impressive wooden door as you enter and the elegantly friendly servers to the premier menu and bar options, will help you to feel completely pampered.
Of course, dining out in such an atmosphere feels both comfortable, yet special too. Bluestone adds to that sense of pampering with warm, low lighting that invites conversation and intimacy for special occasions, as well as live music Tuesday through Sunday. Regular performers include Tulsa area favorites Bobby Cantrell, Angie Cockrell, Mike Leland and Johnny Johnson.
The menu is carefully crafted to offer a premier experience as well, ensuring customers receive every dollar’s worth in the dishes they order. “You’re going to get fresh baked bread every day, served at the table for free, and fresh whipped butter,” says Tackett. “You’re going to get soup or salad. And all of our soups are hand-crafted. We don’t buy them; I don’t believe in that. We use everything that we have here. And then you get a choice of starches or vegetables, which are all fresh. We don’t buy frozen vegetables.”
The menu is rich in appetizers, making it fun to try something new every time you visit. Fan favorites include the blue crab cakes served with a roasted corn-black bean relish and jalapéno-cilantro aioli, and the Bluestone brie, coated with crushed macadamia nuts and panko breadcrumbs, pan-fried and served with sliced Fuji apples, seasonal fruit, toasted pita points, and a fresh raspberry sauce.
The main courses are impressive as well. “All the fish is fresh; we bring it in three days a week,” says Tackett. Among the choices are salmon, halibut, ahi tuna, shrimp, scallops and weekly specials. If you love chicken, you might want to try the chicken marsala, which is lightly floured and sautéed with a blend of wild mushrooms, garlic and shallots, prepared in sweet marsala wine sauce.
Beef lovers can opt for the porterhouse, various rib-eyes, the Delmonico, KC strip, and filet, of course. “Our certified Angus beef is all aged between 21 and 65 days,” Tackett says. The beef tenderloin tails are a special favorite, grilled to your liking and topped with a wild mushroom port wine demi-glace reduction sauce.
Bluestone also offers weekly specials, such as oysters Rockefeller, beef carpaccio, fried goat cheese, and their popular house-made bacon, which is rubbed with brown sugar, garlic and black pepper, and then smoked before it is served. “It’s got this nice, crusty edge to it, and people just love it,” says Tackett.
Even the desserts are made mostly in-house from scratch. (The only exceptions are the Amish pecan pie and ice cream.) Diners love the cheesecake and fresh cakes, which vary weekly. Don’t forget to taste the chocolate mousse, made with ingredients from local source Glacier Confection in downtown Tulsa.
Bluestone also offers a full bar, with an impressive selection of wines, beers, spirits, and infused liquors created in-house. The bar is lined with scotches (25 to 30 different kinds), a variety of bourbons and whiskeys, and just about anything else you’ve ever heard of. You’ll never have to fear that they don’t have what you want. And drinks are served up in beautiful Riedel crystal, a 250-year-old glass brand that specializes in shaping glassware to create the perfect bouquet, texture, balance and finish to any wine or mixed drink.
In typical Bluestone elegant fashion, the bar offers more than just a lot of brands to choose from. They also offer housemade specialties crafted with the finest of ingredients. “We do singed rosemary bourbon,” says Tackett. “We do vanilla vodka. And then we make all of our own mixes. We don’t buy anything. We prefer it that way. We prefer to be handcrafted. I bring in Marasca cherries [a gourmet cherry] from Italy, and they’re incredible.”
The singed rosemary bourbon is a customer favorite, and a perfect example of how Bluestone takes their offerings up a notch at every opportunity. Made with freshly singed rosemary and Woodford Reserve — a premium small batch Kentucky straight bourbon — the infused liquor cures in a glass vessel for three weeks before it is mixed into special Bluestone cocktails. They also make a vanilla tequila, which helps cut down on the straight liquor’s bite.
All in all, Bluestone’s approach comes down to two things — premier food and drink, served in an elegant, comforting environment.
“We want to make the guests feel like they’ve come home,” Tackett says. “Bluestone should represent the best of everything, and you should feel at home here.”
Bluestone Steak House and Seafood
10032 S. Sheridan Road | Tulsa
Monday-Thursday: 4-9 p.m.
Friday-Saturday: 3-10 p.m.
Sunday: 4-9 p.m.
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