Oklahoma City's signature steakhouse, in continuous operation since 1910 in the heart of Stockyards City. The interior is exactly as you would hope — green leather banquettes, a long oak counter, framed photographs of livestock prizes, a U-shaped neon sign over the kitchen pass — and the menu is unapologetically about beef. The signature cut is the T-bone, but the lamb fries (deep-fried sheep testicles, sliced and served with cream gravy) are the dish that most defines the place.
Reservations recommended at weekends. A more characterful experience than any Bricktown restaurant; if you do one big meal in town, do it here. Cash and card accepted; tipping is expected and notable.