Opus Prime Steakhouse Restaurant - Oklahoma City, OK | OpenTable
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Opus Prime Steakhouse
Opus Prime Steakhouse

Opus Prime Steakhouse Details

  • Dining Style: Casual Elegant
  • Website: http://www.opusprimesteakhouse.com
  • Email: billy@opusprimesteakhouse.com
  • Phone: (405) 607-6787
  • Hours of Operation: Sunday - Thursday, 4:30pm - 10:00pm; Friday - Saturday, 4:30pm - 11:00pm.
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Steak, Seafood
  • Executive Chef: Wil Nichols
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Cigar Room, Full Bar, Gluten-free Menu, Non-Smoking Area, Patio/Outdoor Dining, Private Room, Smoking Area, View, Wheelchair Access, Wine
  • Catering: Please call for information and quote.
  • Private Party Facilities: Two private rooms, one accommodating approximately 50 guests and one accommodating 12 guests.
  • Private Party Contact: Billy Wilson (405) 607-6787

Getting there

  • Cross Street: Western
  • Parking: Private Lot
  • Parking Details: Private parking lot.
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A word from Opus Prime Steakhouse
Opus is Oklahoma City's newest and most exciting Prime Steakhouse. In addition to the wonderful steaks and seafood served by Chef Will Nichols, Opus Prime Steakhouse hosts a wine list with over 850 selections. Opus's wine list is recognized as one of Wine Spectator's "Best of Award" of excellence, give to only 500 restaurants world-wide. Continued
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Opus Prime Steakhouse
4.2
88 $31 to $50 restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerNotable Wine List
  • Diners' Choice WinnerRomantic
Featured Reviews
  • "Always a great dinner with great service. Can actually carry on a conversation because the noise level is manageable...."
    Dined on 6/4/2013
  • "Great food, great service! Highly recommend this restaurant for any special occasion...."
    Dined on 5/13/2013
  • "We had a group of 7 for a pre-Mothers' Day dinner with my wife and her sister. Coming from Dallas where there are a ton ..."
    Dined on 5/14/2013

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