Posted 451 day(s) ago 1117 Views 11 Replies
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December 12th, 201203:16 PM
Prhyme - Tulsa
Anybody been? Thinking about making this our NYE destination.
December 12th, 201208:43 PM
I don't care how much a place costs, I have a couple spots in Houston I go and am happy to shell out $50-100 per person.
That said, not publishing prices on your online menu reeks of precociousness. It sounds good, but show me the price.
December 12th, 201210:22 PM
Hey man I don't disagree. I have been told by someone that has gone that the 8 oz filet (their smallest cut) is $35. If so, that would put them about right in line with the pricing at Mahogany.
December 12th, 201211:10 PM
Yeah, that's not bad.
The freaking Lobster Bisque comes with two tails...wow.
December 13th, 201202:04 PM
But can I get a side of fennel-roasted pretention with a glazed smug reduction?
December 13th, 201202:57 PM
Dude it is great. I don't care if they publish prices or not. If you want to know call. Justin can cook. His other restaurant, Juniper, is in this month's Saveur magazine. Small place, pricey but delicious.
December 13th, 201204:41 PM
I'm going this Saturday. I'll try to remember to post a review.
December 13th, 201207:44 PM
Yeah we really like Juniper. Love that the menu changes weekly.
Looking forward to that review, M Allen
December 13th, 201208:44 PM
I don't think I can take a place that names itself "Prhyme" seriously.
December 20th, 201212:29 PM
December 20th, 201210:03 PM
Prhyme - Tulsa
They're working out some kinks still.
-my steak was cooked perfectly. It was f solid quality.
- our chosen accessories were really nice. Asparagus and the onion rings.
- the dining room was sort of relaxes. It wasn't super hip. It wasn't super chic. It wasn't super formal. Just easy, but nice/classy.
- bar was actually kind of ****in!
- chef came out and checked on people. I appreciate that.
- the cheese and charcuterie board was overpriced with not enough toast points and probably needed one more cheese, but damned if the cheeses on there weren't awesome! ESP the bleu.
- our table was close to the bar, which was a little loud.
- the waitstaff has a little work to do. They're not quite as sophisticated or classy as the menu and place are. He meal was paced awkwardly and took long. Everything was kid of awkward every time. The guy just needs to learn his style a little more I think.
- we had a reservation, but they still made us wait over twenty minutes past the time to get to our table. Others came in after us and sat before us. They said they were clearing the table, which had to be a lie. We weren't offered a drink or dessert or anything. That is pretty uncool for such a $$$ joint
Overall, I'll definitely be back. Just some growing pains right now, but the important part- the food- was really good.
December 20th, 201211:01 PM
Cool, thanks. I will try not to judge them too critically since we're going on NYE. Tough night for well-oiled machines, much less restaurants that have been open less than two months. The way you described the dining room reminds me a lot of the chef's other restaurant, Juniper. It's not really trying to be anything, it just is what it is. Something to be said for that.
The problems with the service/front of the house I have encountered at several of the "high end" restaurants in Tulsa. If you're a restaurant in Tulsa, Oklahoma and your prices are that stout, you'd better provide exemplary service.