Hollie's is all grown up and now serving in Moore

Hollie's, a name associated with burgers spanning four decades, is now behind Moore's newest steakhouse.
by Dave Cathey Published: February 22, 2012

— The big pig has finally grown up.

The smiling Hollie's Drive-In swine wore his pinstriped overalls over a south Oklahoma City burger joint from 1947 to 1981. By the end of the '80s, he opened the door to a retro nightclub and held it until 2003.

Now, with help from the Hal Smith Group, he's living high on the hog in the shadow of the Warren Theatres at Hollie's Flatiron Steakhouse, 1199 S Interstate 35 Service Road.

“Hal Smith and Bill Warren were looking to put a premium concept in front of the theater,” said managing partner Ross Crain. “Hal said he thought the Hollie's name still carried some weight.”

As it happened, Smith boasts Jerry Hilterbrand as a partner in some of the group's Louie's concepts. Hilterbrand owned the rights to the Hollie's name since opening the aforementioned nightclub, which was on S Western Avenue.

Southwestern style

Through two sets of doors in a small waiting area, you'll find the prodigious porker hanging out on an adobe wall.

Adobe? That's right, this grown-up version of Hollie's oozes Southwest, with rounded archways and a menu tinged with fresh Hatch chiles to support a solid selection of steaks and chops.

“We're right next to the Warren Theatre,” said Crain, who also oversees the Toby Keith's concepts. “So our idea was to cater to folks who might be on a dinner-and-a-movie date.”

Build for speed

The menu and dining room are built for speed. There's only one group of tables set up to be combined for large groups; the rest of the floor is set up with high-walled booths that offer a more intimate dining experience.

“With the menu, we really try to emphasize speed.”

The menu's centerpiece is steak, starting with a 6-ounce sirloin and running the gamut of size and cut to a bone-in rib-eye plus smoked prime rib. Steaks range from $16 to $32.

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by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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