At The Mantel in Bricktown, the goal is casual elegance, from the time diners walk through the door to when the valet brings the car around they leaves.
General Manager Lorin Doan says excellent food and intimate service brings customers back again and again.
“We pride ourselves in casual fine dining. We want our customers to be comfortable, but still receive fine-dining quality,” Doan said.
The restaurant’s main courses are separated by “land” and “sea.”
Unique seafood dishes are the specialty at The Mantel, with a wasabi pea-encrusted ahi tuna or seared jumbo scallops served with an asparagus risotto and smoked tomato confit.
The variety of meats represented on the menu is impressive, with several cuts of steak, pork chops, rack of lamb, double-breast roasted chicken and duck.
And for those craving both, there is a terra-marina surf and turf.
The restaurant also offers unique daily specials, including a 20-ounce, bone-in rib eye that executive chef Gerald Harden says patrons cannot get anywhere else in the city, to the freshest seafood he has flown in each week from Hawaii, including on occasion blue marlin and swordfish.
Though it isn’t on the menu, there is a seafood martini that Harden makes only by request that includes 4 ounces of lobster, two scallops, three shrimp with a mandarin orange risotto and a sherry cream topped off with asparagus tips.
“We try to keep our food specialized,” Harden said. “Our daily specials are not made with just what is leftover in our kitchen. They are unique features and true specials that give our customers different options that are not always available.”
The rich colors, dark wood and candlelight give the restaurant an intimate feel. The tables are configured so a maximum of 75 customers can eat at one time, which allows the kitchen to cook the meals to order. One perk is the restaurant’s extensive wine list, which consists of more than 36 selections available by the glass and more than 100 available by the bottle.
And to top it all off, The Mantel can transport its patrons to New York City with the famous Carnegy Deli cheesecake, or offer up a chocolate gateau or bananas foster made tableside.
The Mantel is open for lunch Monday through Friday starting at 11 a.m. and serves dinner until 10 p.m. Monday through Thursday, until 11 p.m. Friday and from 5 to 11 p.m. Saturday and 5 to 9 p.m. Sunday.
Lunch entrees range from a chicken saltimbocca sandwich at $10 to the pepper-crusted beef tournedos for $24. At dinner, the pasta del giorno can be had for $16, with the Dijon-marinated Colorado rack of lamb with a rosemary red wine reduction costs $39.
11 a.m. to 10 p.m. Monday to Thursday
11 a.m. to 11 p.m. Friday
5 to 11 p.m. Saturday
5 to 9 p.m. Sunday