Reviews Spudder Restaurant

Amazing spot to get a good steak. Was in Tulsa for work and was looking forward to dinner here all week. Great atmosphere, staff were super nice and checked in with us often. No wait at all and sat at the bar. Steak and dinner were very good. Just a great stop. Not a single complaint… other than I am going into my meat coma now ;)

Great traditional Tulsa-landmark restaurant. From the outside it is very unassuming. Much different view once you walk in. Good steaks and sides. Food is always good. Solid staff. Overall, good place for a steak. Works well foe business dinners too.

I am originally from OKC and have been in Houston for 5 years. I know steak very well and have sought out the "best" steakhouses in the country. In Houston we are well spoiled when it comes to fine beef. It's on every corner. Hell, we get dry-aged wagyu at our local HEB every weekend just like it's prime...but i digress. Just got back from Manhattan where I searched for "the best" in lower Manhattan/midtown by way of local (always the best sources) and websites/reviews. I have been thoroughly disappointed and have come to the realization that nobody outside of Texas & Oklahoma know what real steak is. While visitiing Tulsa, I had planned on taking one of our branch managers out for some fine cow. Saw there were some local places made famous in OKC midtown and north side as well as other often-mentioned establishments and well-known destinations. I booked one for this evening as a matter of fact. I ended up flying solo but was directed to The Spudder by the employees at our branch. Love the local spots with rich history and local stories so cancelled my reservation and walked right in to The Spudder a little after 5PM. I was warmly greeted, sat at a table near the bar immediately and ordered some bourbon from Kaitlin. Nice selection, although would like to see some of the Buffalo Trace Antique offering with some Old Forestor or maybe some Whistlepig. People that love great beef also love great bourbon and will pay for it. Both are a must for me to walk in to a place if not for locals swearing by it which is how I ended up at The Spudder. I ordred the Gusher, which is a 22oz cowboy ribeye locally sourced from a well-known Kansas ranch. This is a fresh butchered, prime cut that, as far a beef quality is nothing, special, however, seared over open coals to perfection. First bite I think I even said out loud..."this is cooked over coals". You get that unmistakable char of the coal with a smoky/robust flavor, perfectly seared that you can only achieve over charcoal. You absolutely could not telll in the restaurant that they are cooking over coal. Well vented and sealed off from the main dining area. House salad/dressing was great, did not do the appetizer as I knew I was ordering the cowboy. Fries seemed to be cut in-house...if not I'd be shocked to hear othewise. I'd love to see a parm truffle fry on the menu....would have had me there no question. Overall, the main course was good/great, cooked perfectly and seasoned just right. I give the food a 5 star for only one reason....the bread pudding. The steak & sides was good/very good. We, along the gulf coast, pride ourselves on southern cuisine, particularly bread pudding. It's a southern staple and for the most part, north of the red river, not done right. Owner Stephen/Kim use a scratch recipe, I'm told, and it is absolutely phenomenal. I ordered to take with me after leaving nothing but rib bone on my main course and didn't make it before my to-go box arrived. I couldn't stop eating it. If they were open for breakfast, I would have stopped back by tomorrow morning for more. Cinammon, brown sugar, vanilla and I assume nutmeg do this dance in your mouth that makes you forget you're actually full at that point. I almost ordered a second to take with me for the morning. Absolute heaven.... Kaitlin was attentive, prompt and knowlegable of not only the menu but the ranch where the beef is sourced as well as the rich history of the place. She knows her whiskey well and did an overall excellent job. I thank her, Stephen/Kim for the hospitality and will absolutley visit again next time I'm in town. Stephen....think about what i said. A good dry-aged wagyu ribeye may not be needed to pack the house Thursday-Sunday but sure as hell gets a business guy like me in on a monday evening and brings the local personnel for the experience. I do it weekly in Houston. Pair it with a good high-end bourbon and you'll get me in Monday-Wednesday and pay the premium. Thank you all and really well done.

Best steak I've had in ages little pricey but u will get full of appetizer the bread,potato soup salad then ur meal never disappoints!!

The Spudder is such a unique steakhouse. Unlike the traditional fancier high end places, it is truly a fantastic representation of Oklahoman culture and its rich history. It also boasts cheaper prices which is much more suitable for the middle class audience the restaurant is aimed towards. The customer service is top notch and the food is rich in flavor.