For more than three decades, Utica Square’s Polo Grill has been an icon of fine dining in Tulsa. Chef-proprietor Robert Merrifield offers a menu filled with treasured specialties and new creations.
The atmosphere at the restaurant is both cozy and upscale with multiple private eating areas and rooms. You can peruse the voluminous wine list or choose cocktails from the bar while considering a salad or appetizer. If you need help with a choice, the bacon-wrapped, lime-glazed jumbo Gulf shrimp are one of the standout starters. They are served in a lime-jalapeno butter perfect for dipping the fresh bread selections that will be offered to you.
Cordial servers are glad to offer recommendations from the rest of the menu. But be warned, steaks are wisely at the centerpiece of most of those conversations. The “smokehouse” filet of beef tenderloin, which is served atop a potato croquette, fired onion hay, sautéed spinach and smoked, aged cheddar cheese, is hard to pass up. But they also offer a succulent prime 22-ounce rib-eye and a 14-ounce prime New York strip. In addition to these traditional favorites, the chef also adds new specialties such as Mediterranean sea bass with herbed spatzle and a carrot puree to give the menu an of-the-moment feel.
From the complimentary amuse-bouche offered at the beginning of the meal to the last bite of steak, Polo Grill places its highest priority on service and attention to detail, and that’s clearly how this Tulsa culinary institution continues to thrive after all these years.