Broadway 10 Bar & Chophouse

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Broadway 10 Bar & Chophouse

By Greg Horton

The first restaurant from Provision Concepts is now open in Automobile Alley. Broadway 10 Bar & Chophouse is the newest steakhouse in Oklahoma City, and it’s led by two Hal Smith Restaurant Group veterans: Jeff Dixon and Aaron Soward.

Both had senior management positions at Red Rock Grill and Upper Crust Pizza respectively.

Broadway 10 is beautiful, a word that tends to be overused, but there really is no other way to describe the 8,000-square-foot facility. The location was originally the Buick Building, but when the team started work, the facility had sat empty for three decades. Much of the ambience comes from the details that remain from the original automobile showroom, including mosaic tiles in the floor leading up to the original staircase. The stairs lead to a mezzanine–also original — that overlooks much of the dining room below.

The design team from Brian Fitzsimmons Architects created an amazing fusion of original facility with refurbished functionality, using warm colors interspersed with modern touches and a variety of seating options, including private dining rooms. One of the elements that stand out immediately is the excellent use of moving space. Servers and patrons aren’t crushed together in narrow aisles. There is plenty of space to move around, but the incredibly large space never feels cavernous or too expansive.

Just inside the main entrance on the Broadway side of Broadway and NW 10th is the bar, a large, rectangular space with more bar top seating for 31 people, making it one of the largest in the city. The bar is full service, and the by the glass wine list is outstanding, a very important detail in a fine dining restaurant. The bottle list is impressive, and prices are surprisingly good. Dixon said they kept the prices down intentionally to encourage people to enjoy wine with their meal.

Broadway 10’s menu is not exactly straight chophouse, although the prime steaks are certainly the main feature. Guests might be surprised to see a small selection of sushi rolls on the menu as well. Dixon said he loves sushi, and rather than make some kind of Asian fusion restaurant, they just added rolls to the chophouse menu as an option. It works really well. The Dolce roll was a favorite. It features shrimp, toasted coconut, macadamia and mango with a spicy sauce. It is much like a sushi macaroon, in a good way.

In addition to the prime steaks, Broadway 10 offers prime pork chops, lamb rack, veal chops, and an American Wagyu ribeye. The main courses are accompanied by a side, of which there are several delicious options. The sweet potato gratin is actually a mix of russets and sweet potatoes baked with boursin and cheddar cheeses. It’s heavy, rich, and perfect with the steaks. Thankfully, Broadway 10 has bucked the trend of steakhouses going a la carte with its menu, meaning your final tab will be consistent or less expensive than competing concepts.

Lunch features a scaled down steak and chops menu, and the sushi rolls are still available. Wisely, Soward and Dixon opted to add a $10 burger to the lunch menu, making it competitively priced for lunch in the downtown and Midtown area. The burger is made from the trimmings of the sirloin, so it’s choice beef ground in-house.

Reservations are highly recommended, especially on weekends. There are two private dining rooms that can be reserved by contacting the restaurant directly.

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