STILLWATER — There’s no place like home. Or, in this case, the ranch.
Best known for its delectable steaks, The Ranchers Club was the “brain child” of former General Manager Jim Barnard and Pat Knaub, former dean of the College of Human Environmental Science at Oklahoma State University.
The club opened Nov. 10, 2005, after Barnard and Knaub asked for donations from friends and supporters, who were mostly ranchers.
Those ranchers inspired the interior decor and name, said Marc Dunham, head chef of The Rancher’s Club.
From cowboy hats and hide-backed chairs to a warm fireplace and paintings of the donors’ ranches, the club feels like a ranch home, Dunham said.
The restaurant serves as a “living laboratory” for OSU students to develop skills as hotel and restaurant professionals.
The Rancher’s Club is not a student-run restaurant despite what most people think, Dunham said.
Students pursuing degrees in OSU’s hotel and restaurant administration program are “getting real life experience while being guided by a professional.”
Dunham said he thinks the club’s menu provides patrons with variety and a flair for the classics.
“ ... I think we’re offering some of the best food and service in the state I’m just really proud of the job we’re doing here,” he said.
“We offer a unique twist on American comfort food along with our prime, 100-percent certified black-angus steaks.”
Dunham also said all the food the restaurant has on the summer menu is centered on very simple preparations, driven by local ingredients.
“Every time we put something up, we’re constantly asking ourselves ‘is this the best possible duck dish that we can put out?’ We value really strong technique and being good students and I think that really shows on the plate.”
The restaurant offers an all-you-can-eat breakfast buffet for $9. The average price for lunch is $9 and the dinner menu ranges from $16 to $38. The club also offers a summer prix fixe menu that includes three courses for $35.
7 to 9:30 a.m. Monday to Friday
7 to 10:30 a.m. Saturday and Sunday
11 a.m. to 2 p.m. Tuesday to Friday
5 to 9 p.m. Tuesday to Saturday