Polo Grill

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.

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.

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.
Things to Know
• Lunch and dinner are served at this Tulsa steakhouse seven days a week. Enjoy succulent steaks from 11 a.m. until 10 p.m. Monday through Thursday, until 11 p.m. on Friday, from 10:30 a.m. to 11 p.m. on Saturday and from 10:30 a.m. to 9 p.m. on Sunday.

• Reservations are not required, but are highly recommended at Polo Grill. Call 918-744-4280 to book your table.

• There is no official dress code at this Oklahoma restaurant, but smart casual would be a safe bet. Nice jeans and a stylish top would do for both men and women, but if you prefer to dress it up a little more, you wouldn’t be out of place.
The Food
• 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.

• 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.

• The Oklahoma steakhouse serves up some juicy classics too, like 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.
Getting There
2038 Utica Square, Tulsa, Oklahoma, 74114
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