Tuesday 22 Jul

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Vietnamese comfort food

I’ve always had a love affair with the refreshing, healthy cuisine of Vietnam. I love the fragrances, the fresh herbs, cilantro, basil, mint and other Asian herbs: perilla, Vietnamese coriander and sawtooth cilantro. And I love the contrast and balance in almost every dish: spicy vs. cool, salty vs. sweet and steamed vs. crispy.
07/16/2014 | Comments 0

Hill tops

Northwest Classen High School has produced an impressive list of alumni over the years, including current Sonic president and CEO Cliff Hudson, former Oklahoma City Mayor Ron Norick, and Sen. Elizabeth Warren. Bill Hill, a 1969 alumnus, left Oklahoma after graduating from the University of Oklahoma and has been instrumental in the development of some of California’s super premium vineyards and wines.
07/17/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

07/16/2014 | Comments 0


Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | Comments 0

OKG eat: Know your rights

What better way to celebrate your freedom than grilling it to perfection over an open flame? We’ve combed local meat markets for the best ingredients to make traditional burgers or brisket. Feeling more adventurous? Why not go for lamb or buffalo? Whatever your heart desires, local butchers will be more than happy to help you praise hot-off-the grill freedom.
07/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Steak your claim
Restaurant Reviews

Steak your claim

In quaint Guthrie, this steak place was just what was needed. The family-run upstart shows good potential.

Carol Smaglinski April 13th, 2011

Gage’s Steak House
202 W. Harrison Ave., Guthrie

Maybe Gage’s, with its wide-open spaces and a bit of a cowboy twist thrown into the mix, does reflect Guthrie. We visited the steak-heavy Gage’s on a recent Saturday night, and it was a smart move when I called ahead for a reservation. At 6:30 p.m., the place was already filled.

The bustling restaurant is downstairs from the Sand Plum Event Center, on the corner of West Harrison and First Street, inside the Victor Inn. Parking is easy, and there are two entrances: one on the side and the other taking an elevator down from the first floor.

As the door opened, my friend commented on how nice the place looked. A nicely decorated full bar with plenty of seating is in one corner of the brick-walled dining room, with a few outside windows. When we visited, a wedding reception (complete with priest) was taking up the back room reserved for private parties. And way on the other side of the open dining room was an 18-top table loaded with food and diners.

This is certainly not an intimate, candlelit room, but spacious and filled with people dressed in suits, jeans and even cowboy hats; yet it is surprisingly homey and unintimidating.

Among the food I found particularly memorable in the starter sections were deep-fried tobacco onions ($4.95) presented with a zippy horseradish dipping sauce, or panseared crab cakes ($8.95) served with a roasted red pepper sauce.

We opted for its hot wings ($5.95) — seven wings tossed in a spicy seasoning and served with ranch and blue cheese dressings, carrots and celery sticks — and the Land-Run quesadilla ($8.95), a nice presentation done in the customers’ choice of beef, shrimp or chicken, tossed with peppers and onions on a spinach tortilla with pepper Jack cheese.

For our entrées, hands down, it was the huge, beautifully grilled Delmonico steak ($23.95), which was freshly cut right there at Gage’s by executive chef Rob Ferris. Marinated and grilled perfectly, it came to the table with grilled onions, garlic and paprika and a demi-glace topped with tobacco onions. It was accompanied by a twice-baked potato, asparagus and baby carrots.

When it comes to beef, there seems to be a direct correlation between quality and price. Cheap meat equals globs of unwanted fat and an aerobic workout for one’s jaw.

The appealing veal piccata ($21.95) was a large portion, too, and it was a tender veal cutlet. The cutlet had been sautéed with a mixture of shallots, pungent capers, mushrooms and was de-glazed with white wine and lemon and finished with a creamy butter sauce. That dish, served over orzo pasta with julienne vegetables, exemplifies the genius of the chef’s style and experience at its best.

Desserts ($4 each) were quite good. We finished with two, the molten chocolate cake served warm with vanilla-bean ice cream and the equally delicious smooth and creamy vanilla crème brûlée.

Guthrie waited a long time for Gage’s to open and soon figured out that it was worth the wait. Owner Ronney Gage and his son-in-law, Rob Ferris, gathered a knowledgeable staff, many from both of their families. Ferris’ wife, Jill King, invited members of her family to join them in the venture, and Ferris did the same. Randy Biggs, a nephew of Ferris, is the restaurant manager, and the sous chef, Wayne Parker, is Ferris’ brother-in-law.

“We all get along great,” Ferris said. “We are one big happy family.”

Gage and Ferris waited until they had all of their ducks in a row. Ferris, an experienced chef who was most recently the food and beverage director at the Sheraton in Oklahoma City, created a menu that is creative enough for foodies, but won’t intimidate those who come mainly for a steak.

And those steaks are wowsers.

Everything, from the bread to the desserts, are all done from scratch at this dinner-only restaurant.

  • Currently 3.5/5 Stars.
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