Macaroni and cheese with truffle oil. Cedar plank salmon. Chicken brochettes. While the expansive menu has lots of favorite items, the management at Deep Fork Grill, 5418 N Western, thinks the real key to the restaurant's success has been the service.
Rich or poor, young or old, dressed in a tuxedo or wearing shorts and flip-flops, when you step into Deep Fork, you are the most important person around.
"Our overall theme is upscale casual service," General Manager Jamie Fritts said. "You can come in wearing jeans, but we're going to treat you like you're in your Sunday best."
Especially in trying economic times, when people are cutting back wherever they can, Deep Fork stays in business because of the connection with the customers, she said.
They serve great food, sure, but what sets them apart is the service, Fritts said.
"This is a home away from home for a lot of our customers," she said. "Whether you're looking for a casual lunch, a great place to take clients for a business lunch or someplace to show off to your family from out of town, Deep Fork is the spot."
The restaurant has also garnered loyalty because they've been so loyal to local farmers, keeping Oklahoma produce and baked goods on the menu. Bread comes from Big Sky bakery and Oklahoma farms bring in lots of vegetables to ensure the best flavors the state has to offer.
Just as pleasing as the food is the dÃ©cor: elegant without being fancy. Everything feels solid and the management has done well pairing art and decorations with a uniquely shaped building.
Deep Fork isn't a maze, exactly, but it does hide rooms to offer privacy from the hustle and bustle of the busy main floor. Larger rooms are available for big parties, but even a couple or parties of four can find a hideaway with booths tucked away inside the walls with curtains to shield them.
And while they're hidden from view, diners can enjoy another special treat — the chef's choice option. Those who call ahead can request a four-course meal, complete with wine pairings, chosen by the chef. Some will be menu items, others will be specials created just for that table.
Fritts said it's a treat for the chefs, who get to whip up something different, and for the managers, who get to choose the right wines to accompany the meal.
"It's a chance for us to show off," she said. "We always strive to give our customers a little something extra."
11 a.m. to 4 p.m. Monday to Friday
5 p.m. to midnight Saturday
10 a.m. to 4 p.m. and 5 to 10 p.m. Sunday