SUPERPREMIUM STEAKS RED Prime Steak brings dry-aged beef to Oklahoma, delighting connoisseurs. The “Prime” in our name promises USDA Prime Midwestern beef. Sought-after cuts include “Wagyu” Kobe beef, bone-in ribeye, Porterhouse, New York Strip and filet mignon. Buffalo underscores Oklahoma’s proud American Indian roots. INVENTIVE CUISINE Superb spice rubs, crackling crusts and sauces sparked with chiles and other vibrant flavors create something altogether new and deeply delicious. RED teams two rising young chefs, each armed with a strong signature sense of culinary invention. Chef/Owner Keith Paul brings simple “comfort” foods to life by combining hallmarks of Mexican, Caribbean, Southern, Southwest and American cuisines. Executive Chef Robert Black brings French training to American regional cuisines, inventing layers of flavor along the way. DRAMATIC DESIGN Ensconced in Oklahoma City’s elegant 1911 Buick Building, RED is a world-class vision of modern design. INTERIOR DESIGN 2006 Hall of Fame inductee (and rare winner of 10 National AIA Honor Awards) Rand Elliott, FAIA takes full advantage of 18-foot ceilings, skylights and sheer volume to create spectacular urban beauty and drama. DAZZLING WINES RED offers a fabulous selection of 300 kinds of wine. Great vintners and varietals from around the world – the well-known and relatively undiscovered – are showcased in the shimmering “wine wall” – a sweeping, floor-to-ceiling focal point for both the restaurant and bar. HISTORIC BUICK The 1911 Buick building was the first of 60 elegant automobile showrooms built on Broadway in Downtown Oklahoma City – the avenue locals called ‘Automobile Alley.’ RED Prime Steak returns the Buick to its glamorous heyday. Four blocks from Bricktown and the same short walk from the historic Skirvin-Hilton, also built in 1911.