Red is for Oklahoma. Red is for passion. But most important, red is for prime beef. Red Prime Steak, the crown jewel of A Good Egg Dining Group, is parked in Automobile Alley's old Buick Building. It opened in 2007 with an interior designed by acclaimed local architect Rand Elliott and under the guidance of managing chef Keith Paul and executive chef Robert Black. The classic exterior doesn't prepare you for the sleek, industrial interior dark and open, lighted by a ladder of horizontal red lights. It has the immediate feel of a techno bar. There is nothing techno about the food, which begins with prime beef that's dry-aged 40 days. Ian Clarke, sommelier and beverage manager, said Red's prime directive is making a positive, impact on Oklahoma culture, nudging it forward on the culinary landscape. Now under the direction of chef Kyle Mills, the kitchen offers six choices of crust and seven choices of sauce, furthering the notion that this place wasn't conceived to simply fit in. Crusts include simple cracked black pepper, toasted coriander, guajillo chile, Maytag blue cheese, coffee and brown sugar and salt. Sauces are homemade Worcestershire, brandy mushroom, roasted poblano, bearnaise, house steak sauce, horseradish and black truffle butter. Sides are an eclectic mix. Comfort food prepared inventively such as flash-fried baby spinach, with a rich buttery breath before it dissolves on the tongue, to basic bistro fries. In between are interesting interpretations of creamed corn, mashed potatoes, mac and cheese, broccoli and cheddar and spaghetti squash, to name a few. 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. Find, rate and review more Oklahoma City restaurants on Wimgo.com
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5 to 10 p.m. Sunday to Wednesday
5 to 11 p.m. Thursday to Saturday