10 North Grille in Oklahoma City: Contemporary American with a Focus on Local Beef

10 North Grille is a full-service restaurant in Oklahoma City specializing in contemporary American cuisine, with particular emphasis on beef preparations sourced from regional ranches. Located on North Western Avenue near the midtown corridor, it operates as a table-service establishment positioned between casual bistro and upscale dining in atmosphere and pricing, attracting a mix of business diners, date-night couples, and regular neighborhood customers.

What 10 North Grille actually is

The restaurant emphasizes prime cuts and dry-aged beef as its centerpiece, backed by a full bar and wine list. Seating is table-only with no counter service, and the interior follows a contemporary style with moderate noise levels suitable for conversation. The kitchen operates a charcoal and wood-fired cooking program for steaks and proteins, which distinguishes its preparation method from Oklahoma City's high volume of direct-heat grill operations. Service is full table service; staff approaches each table rather than counter pickup or self-service models.

Menu, pricing, and portions

Steaks dominate the primary menu tier. A 12-ounce New York strip runs approximately $42 to $48, while a 16-ounce ribeye costs around $48 to $54. Filet mignon is priced higher, typically $52 to $60 for an 8-ounce cut. All steaks arrive with choice of sides: loaded potato, seasonal vegetables, or rice. Sides do not cost extra. Appetizers range from $12 to $18, including options such as shrimp, burrata, and charcuterie. Non-beef entrées (fish, chicken, pasta) fall between $24 and $38. Desserts are typically $8 to $12. The wine list carries bottles from $28 to over $100 retail price; by-the-glass pours start around $8 and go to $16 for premium selections. A cocktail program offers classic and house drinks at $10 to $14 per drink.

Lunch pricing is noticeably lower than dinner. A lunch sandwich or salad runs $12 to $18, and lighter beef plates (6-ounce cuts or beef preparations) cost $22 to $32. Lunch attracts the downtown office crowd; dinner draws a different audience.

How 10 North Grille compares to other Oklahoma City steakhouses

Cattlemen's Steakhouse in nearby Yukon represents the high-volume, tradition-heavy approach with lower per-item pricing ($35 to $45 for many steaks) and a large, event-focused dining space. The Loaded Bowl emphasizes casual and vegetable-forward options with prix fixe elements, targeting a different dietary priority entirely. Elote Cafe and Brewery positions itself as regional ingredient-focused with a wood-fired program but does not specialize in beef; its pricing is similar ($40 to $55 for larger entrées) but the sourcing story centers on vegetables and local producers rather than meat.

10 North Grille's wood and charcoal cooking method sets it apart from Oklahoma City steakhouses that rely primarily on gas-fired broilers or flat-top grills. Its neighborhood location and moderate scale (roughly 80 to 100 seats) place it closer to a destination dining experience than to Cattlemen's high-volume setup, but without the formality or price premium of an ultra-luxury steakhouse. Choose 10 North Grille if you want beef that is intentionally cooked over live fire and a quieter environment than a high-traffic steakhouse. Choose Cattlemen's if tradition and value for volume are your priority.

Who it suits and who it does not

This restaurant works well for date nights, business meals where beef is welcomed, and customers who specifically want to taste the difference that wood-fired cooking makes. The full bar and wine program serve those seeking a complete dining experience, not just a quick meal. It does not accommodate large-group bookings efficiently due to table size and capacity; parties over 8 are often turned away. It is not a budget option; a two-person dinner with appetizer, two entrées, and a single cocktail will run $110 to $150 before tax and tip. Vegetarians and pescatarians will find options, but the restaurant's identity is centered on beef, so non-meat diners may feel the kitchen is not the primary focus.

What the first visit involves

Upon arrival, expect to be seated at a table (no wait at the host stand in a typical evening). A server will offer water and ask about cocktails or wine first. Menus are presented in physical form; the wine list is separate. If you are ordering a steak, ask the server for a recommendation on temperature and thickness, as the charcoal cook adds variables compared to broiler methods. Steaks typically arrive within 15 to 20 minutes of ordering. Courses are not rushed; expect 60 to 90 minutes for a full meal. Parking is available in a lot adjacent to the restaurant and street parking on North Western; neither is typically strained on weekday evenings.

Hours, parking, and logistics

10 North Grille is open for lunch Tuesday through Friday, 11 a.m. to 2 p.m. Dinner service runs Tuesday through Thursday 5 p.m. to 10 p.m., Friday and Saturday 5 p.m. to 11 p.m., and Sunday 5 p.m. to 9 p.m. Closed Mondays. The restaurant accepts reservations through its phone line and via online booking; walk-ins are accepted if space permits, but dinner on Friday and Saturday often fills by 7 p.m. Parking is available on-site and does not require validation. The space is accessible by vehicle; public transit access via Oklahoma City's EMBARK system is limited on North Western, so driving is the practical primary method.

10 North Grille fills a specific niche in Oklahoma City's steakhouse landscape: it prioritizes cooking method and beef quality above volume and efficiency, making it a practical choice for diners who want contemporary execution rather than nostalgic tradition.