QUAPAW, Okla. — From meat production to greenhouse produce to cultivated honey, the Quapaw Nation's various local farm and ranch operations will all be combined and showcased in the newly renovated Red Oak Steakhouse, the tribe announced this week.
With its renovations complete, the Red Oak Steakhouse, located inside Downstream Casino and Resort, 69300 E. Nee Rd., will be reopened this Saturday.
"It's phenomenal," said Lucus Setterfield, Downstream's director of food and beverage. "The chefs, the team, the front of the house, the servers — everybody gets so incredibly proud of this. So to be able to see it all come together, it's massive. It's just a great feeling."
Setterfield said that the Red Oak had needed some updating, and Downstream officials decided that when they completed construction, they wanted to make sure that the environment told the unique story of the Quapaw Nation.
"Because the Quapaw Nation does so much agriculturally, and because they do so much in-house and they always want to know where their produce is coming from, we showcase that here," he said.
In a farm-to-table approach, the beef used in the restaurant will be from the Quapaw Nation's cattle and bison ranch and processed in the tribe's own meat processing plant, Setterfield said. Additionally, fresh herbs and produce will come from Quapaw greenhouses.
"Our very talented team of chefs uses both of those items in combination to make sure that we've got the freshest ingredients at the steakhouse," he said. "We also cultivate our own honey, so we want to make sure that that's always part of the showcase too."
Finally, the tribal members brew their own beer and roast their own coffee, Setterfield said. Both are used in the restaurant and bar.
"This is a chef's dream come true," said Saul Paniagua, chef de cuisine at Red Oak. "It's going to be great to be able to see the chefs going out to pick their own herbs and micro greens (in the greenhouse)."
Paniagua said that the menu at Red Oak will change seasonally to reflect the herbs and produce in season, making a diverse and unique selection.
Red Oak renovations include a more open and lightened space, high shelving for wine storage, hardwood floors instead of carpet and interior that features more river rock.
"It all tells the story of being a very special place, where guests will enjoy a very special dining experience," said Jani Cummings, Downstream general manager. "We want it to be unforgettable. It should be something they talk about with their family and friends for a very long time."
Hours of operation
The Red Oak Steakhouse is open from 5 to 9 p.m. Sunday through Thursday, and 5 to 10 p.m. Friday and Saturday. The new menu features Mediterranean, Asian, South American and domestic cuisine.