"I enjoy this restaurant each time I go. It is more expensive than I’d like, but it’s in Utica Square and provides excellent service. I wish they were healthier but do provide some healthy options. Also, they had some vegan options, which was great as that’s a harder market for restaurants to cater to."

Sarah Dash

"Please note: There are a lot of unethical and legal issues concerning this restaurant at this time.

Final Score: 62/100; Average

Intro:
Stonehorse Cafe in Tulsa's Utica Square epitomizes the Oklahoma dining trend where quantity often overshadows quality. Owned by Chef Tim Inman, this well-known establishment has been a Tulsa institution for years.

The ambiance at Stonehorse Cafe was confusing and slightly uncomfortable. Upon entering, I was greeted by a mix of seafood aroma, char, and an unidentifiable scent. The dark decor, close-set tables, and loud environment detracted from the dining experience. The restaurant was cold enough to give me goosebumps that lingered throughout much of the meal. The vibe felt confusing, with dark tones, a dark carpeted floor, black walls, and some off-white accents.

Average service. While the initial enthusiasm was notable, service gaps became evident as the evening progressed. Our party felt neglected at times, despite the restaurant being less than half full. Some dishes were explained in detail, while others were not.

Food:
Stonehorse's extensive menu includes nearly 50 offerings. We opted for a blind tasting:
Italian Cheese Bread: Massive with good texture contrast, served with refreshing pesto and butter. The bread is massive, with cheese baked into the center. It has a good textural contrast between the crust and the center.
Jump Gulf Shrimp: Well-cooked shrimp with a tangy, sweet cocktail sauce featuring diced cucumber for added freshness. The shrimp were cooked well, and the cocktail sauce had a tangy, sweet flavor profile.
Wood-Roasted Medjool Dates: Sweet dates with smoky chorizo and undercooked bacon, resulting in a chewy texture. The dish features significantly sweet initial notes from the date that can overpower the other components. The bacon was undercooked in some areas, resulting in a chewy texture in some bites.
Spicy Lobster Bisque: Velvety with rich, salty seafood notes, butter, cream, and sweet sherry. The bisque had a velvety texture with small chunks of lobster throughout.
50/50 Pizza (BBQ Chicken and Chicken Basil Pesto): Crust had good crunch, but the pizza was topping-heavy and soggy in the middle. The crust had a good crunch at the back end with a nice char. There are some critiques of the pizza. First, the ratio of crust-to-topping is topping-heavy, causing the toppings to fall off each slice. Second, the pizza's texture was soggy and wet in the middle, caused by the serving dish and the pocket of air that formed, allowing the juices to soak into the crust.

Scottish King Salmon: Beautifully cooked with fingerling potatoes, lump crab, and tangy béarnaise sauce. This is a well-composed, beautiful dish. The salmon is cooked to perfection with an excellent sear, as are the fingerling potatoes.

Creekstone Beef Tenderloin: Rare beef with roasted goat cheese that overpowered the delicate flavor. Bland vegetables and decent potatoes. The beef tenderloin was cooked to a beautiful rare and rested upon chunky grilled red onion. The roasted goat cheese is tangy and can overpower the delicate flavor of the beef.

Maple-Glazed Carrots and Pecans: Fork-tender carrots with a nutty, sweet flavor, though the syrup ratio drowned out the carrot taste. One critique is that a considerable amount of syrup formed at the bottom of the dish. When it congealed, the ratio of sauce-to-carrot drowned out the carrot flavor.

Mexican Sweet Corn: Al dente corn with smoky chipotle and cotija, though the chipotle flavor dominated. The corn was cooked al dente and had a crisp texture.

Overall:
Stonehorse Cafe remains true to its roots, prioritizing quantity over quality. While nothing was particularly bad, dishes like shrimp cocktail and bread were merely average. The extensive menu aims to please a broad audience but lacks mastery. Stonehorse is akin to an upscale Charleston's or Chili's, catering to those who prefer portion size over culinary finesse. It will likely remain a staple in Utica Square, appealing to the tastes of many Oklahomans."

Jared Gleaton

"Stopped in for a starter and dessert for lunch. Really tasty. Fast service, super friendly even though I was quite dressed down. Would definitely go back for a fancy dinner sometime.
Probably would not bring a large group, it's a little cramped inside, but perfect for a couple or 4 looking for a fancy spot."

Jeffrey Applebee