Welcome back to taste of Oklahoma is honing in on brick town this week and the new Steakhouse. >> The culprit or culprits is inside the Renaissance Hotel on Sheridan and getting people used to trying out a restaurant that's inside a hotel is the chefs goal. Here's my story. >> Once elected to the jury cold for its is embracing the bustle of breakdown. The steakhouse is open for breakfast lunch, dinner, and anytime spirits. James talk to me about cold fronts how would you describe it to someone hope it That's a steakhouse but we also have kind of a little bit more of a well most Asian flair, why honestly think it's it's it's one of the most unique spaces in bricktown I mean it's modern but it feels comfortable chef James Fox of Phoenix came up with the menu for culprits the owners tracked him down at his restaurant in Arizona after Fox was nominated for a James Beard Award for best new restaurant in 2019 it was just a whirlwind after that obviously with with covid and all the things but Geoff Dixon a prison concepts came in to CNN.
>> Try this out and just kind of started the conversation there and it just blossomed into what hope France's his journey started years ago with the big decision. >> Play college football. Or go to culinary school. We called inaudible and became a ship. >> All right James, what are you making for me today to make it our pan-seared dry aged Porter house to make sure you get enough salt on either side so we got our cast are nice and hot. oil and there make sure your smoking. What that's here for about 2 minutes on either side added some butter a little bit of garlic shalit rosemary the move a stunt so with that Mel.
Do its thing. And again you're just putting more flavors much flavor as possible into your state. I mean the state would be delicious just by itself. Just this few extra steps makes it something special whenever I come up with something new word or do something different. >> It's honestly, something that I personally want to eat and I want to kind of experiment with and then it just kind of morphs in mold itself into the final dish. >> He's had to overcome the challenge of being a restaurant inside a hotel. It happened through consistency. It's been such a. >> Awesome progression to to see when we first opened to just that the slow progression of people seeing that we're here and understanding that we're here and having regulars when if you talk about a hotel restaurant. You don't really think of of having a regular they're having someone that comes in once every couple weeks or whatever it is, but that's what we have built here what's one of the most common things that you're hearing.
I think just different and I think people are hungry for it. I think people want to change they want to see something new and different experience. All those things that's your favorite part of your job I think the creativity is is really and and seeing that creativity and teaching guess about the creativity and different ingredients and show and having them taste black garlic and for men to go look for the first time and be like wow that's super interesting and super find another super fun aspect, the presentation of the stake where they bring out to your table.
>> The finished uncut stake it's beautiful and then take it back to the kitchen left the state juices redistribute and cut it up for you when you guys trying to do here and break down the the biggest thing that I want people to understand is like we are a stand-alone restaurant. We do service the hotel we are inside of a hotel but coming here have a drink look at the menu, you know when you're when you're going to a thunder game. Stop by in here before or after and you know have a couple cocktails have some of our sushi is awesome our states are Austin there you go.
>> I'm so glad all my goodness. >> Yes, they are. >> Oh my goodness mouth is watering relevant is on so tell us to get a room after you get haha I was interesting though because chef Fox was like a lot of people in Oklahoma City at least you don't think about let's go to a hotel right. >> To go to the restaurant other cities, big cities you do and so they're kind of trying to change that. I want to Had once you've had I mean you're hooked it is so delicious and it is it's a different experience than what you get another place I never had the state come out you can see it and then take it back so that also allows the juice is trying to redistribute and of a neat experience like and allows you to sit there and start Haha hey up next we will be visiting jk by chef King that's the name of the restaurant it's new it's here in downtown Oklahoma City don't miss that segment coming