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Destination RED: A Modern Steakhouse
Historic Buick
Restaurant Design Background
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“Keith and I grew up together in Fort Worth and today we’re both chefs and great friends! The success of Cheever’s and Iron Starr in Oklahoma City has been phenomenal. RED will have an enormous impact and truly showcase the Pauls’ gift for this business.”
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-- Grady Spears, the "Cowboy Chef," author of The Texas Cowboy
Kitchen, Cowboy in the Kitchen, The Great Steak Book |
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“Shannon and I are big fans of Cheever’s! We’ve always enjoyed the creative recipes and the superb quality, making Cheever’s our favorite getaway in OKC.” |
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-- Stan Clark, Founder and President,
Eskimo Joe’s, Stillwater, OK |
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“This food is as good as anything in New York.” |
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-- Cindy Allen, Editor-in-Chief, INTERIOR DESIGN
magazine, NYC, in a preview of RED menu |
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“I feel sure that anything Rand (Elliott) is involved in will have a great look to it, and his wife (Jeanette) has an amazing eye for design and marketing. I expect with the Pauls (too)… it will be the place to be.” |
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-- Kim Searls, Downtown OKC, Inc., in
OKC Business, November 12, 2006 |
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Keith Paul
Owner/Chef |
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Heather Paul
Owner/Manager |
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Robert Black
Executive Chef |
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Heather and
Keith Paul |
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RED Bone-In
Ribeye/
Horizontal |
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RED
Porterhouse |
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RED Bone-In
Ribeye/
Vertical |
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Jumbo lump crab cakes with charred lemon aioli |
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Dry-Age Kobe "long-bone" Ribeye |
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Southern Fried Chicken |
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RED Prime's Tomato Salad |
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Mixed Green salad w/grilled pears, brie and balsamic |
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Red-chile crusted beef tenderloin with Poblano Chimchurri |
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RED Prime
Steak logo |
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