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Stonehorse Cafe — many layers of flavor, but kept simple

By David Christopher Modified: July 12, 2010 at 5:37 pm •  Published: May 13, 2010

TULSA — Tim and Lise Inman's Brookside restaurant had been open for less than two years when they were invited to move it to Utica Square.

They had a lease, a wedge of debt and a niggling doubt that it would lose something in the move.

Lise remembers listening to her husband's vision of their restaurant-to-be in Utica Square and being amazed at the detail in which he saw it. When the move was finally complete, "It was exactly the way he described it," she said, "down to the silverware and the plates."

Stonehorse Cafe manages to be cool and modern but retains its warmth. Slate grey walls are softened by an abundance of natural light and art works lends bold color. It's an authentic place — not authentically anything other than itself — where customers feel equally comfortable in shorts or a suit.

If Tim is proud of his restaurant, he's even prouder of his food. Everything is prepared on the premises, the pasta is made in the kitchen, the sauces are cooked from scratch and the bread is hand-rolled and baked in the on-site bakery.

The menu changes all the time to reflect both seasonal produce and the chef's innovations. Some popular lunch staples include fresh Dungenesse crab cakes with mango ketchup ($15) and the Santa Fe steak salad and sweet corn tamale ($14).

On the dinner menu, the pistachio crusted halibut with braised leek, rock shrimp and chardonnay ($34) is an adventure well worth undertaking. The bread and butter pudding, made with the previous day's bread and served with brandy cream sauce and homemade caramel ice-cream, is deservingly popular.

"There's no waste in this kitchen," Lise said.

Stonehorse is packed at lunch, and dinner and weekend reservations are recommended.

The restaurant seats 24 outside and about 60 inside, and serves 5,000 to 6,000 meals every week.

As if keeping up with demand weren't enough, Tim recently undertook training as a pastry chef, during which he learnt how to make ice-cream.

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11 a.m. to 11 p.m. Tuesday to Saturday
Closed on Sunday and Monday

(918) 712-7470

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