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Red Prime Steakhouse — good mix of old, new

Red is for Oklahoma. Red is for passion. But most important, red is for prime beef.
By Dave Cathey Modified: July 9, 2010 at 7:30 pm •  Published: March 25, 2010

/> The menu also includes a selection of seafood for those seeking lighter fare.

Chef Paul is a native of Fort Worth, Texas. He is self-taught and naturally adventurous. Chef Black, formally trained in fine French cuisine, worked under chef Kurt Fleischfresser at the Coach House and was executive chef at the Oklahoma City Museum of Art's Museum Cafe. Black now manages kitchen operations for the restaurant group.

Each trip to Red can be a different experience, depending on where you sit.

The Wine Wall is more than 50 bottles tall by 130 bottles wide and houses more than 300 wines, separating the Red Bar from the main dining room and refracting the low lights.

Tables are available near the hearth of the exhibition kitchen for a quasi- teppanyaki experience.

For a more intimate setting, request one of six tall tables tubular leather-bound enclosures that are eight-feet tall.

While waiting for a reservation, settle into Red Bar with Clarke for a street view of Broadway. The countertop glows brilliant red, as if lighted from within, as you enjoy a Prime Martini or Red Mojito.

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