Finding a way to make the Red Oak Steakhouse unique not just locally, but nationally, was the number one goal of a total revamp of the signature restaurant located inside Downstream Casino Resort.

“For 10 years we have developed a series of special programs — our greenhouse and agriculture, our cattle and bison ranch, our own meat production, honey bees, roasting our own coffee — and the list goes on,” Quapaw Chairman John Berrey said in a press release. “This remodel of Red Oak Steakhouse, along with our having the most talented chefs and kitchen staff in the business, ties everything together.”

The steakhouse reopened Saturday, April 20.

Downstream is located just off the Will Rogers Turnpike at 69300 E. Nee Rd. The casino complex sits on the Oklahoma, Missouri and Kansas state lines.

“We started the thought process with ‘how do we take this steakhouse to the next level to make sure that it is untouched by anybody in the area and that it would be competitive with anybody in the country,” said Lucus Setterfield, food & beverage director. “One of the prime ways that we were able to do this is because the Quapaw Nation does so much agriculturally and because they do so much in-house and always want to know where their products are coming from, we showcase that here.”

The Quapaw Nation owns its own cattle company as well as processing plant, grows its own vegetables and herbs, cultivates its own honey, brews its own beer and roasts its own coffee beans.

“All of those things, we want to continue to make sure is part of the story,” Setterfield said. “That’s really what this came to: we didn’t want to be touched by anyone else. We want were always front-and-center on people’s mind when they want a fine dining experience.

“We just wanted to make sure we were showcasing all the things we do here. We want to be the very best.”

The revamped menu includes Mediterranean, Asian, South American and domestic American items.

The team of chefs is headed up by executive chef Hector Gonzalez and chef de cuisine Saul Paniagua.

“This is a chef’s dream come true,” said Paniagua, who started at Downstream as a buffet chef and rose up through the ranks.

“It’s going to be great to be able to see the chefs going out (to the greenhouse) to pick their own herbs and micro greens.

“We know where it is coming from. It’s really awesome.”

The menu will change seasonally to take advantage of herbs and produce that are available.

The dining area has a totally new look and has been expanded, there’s new lighting, hardwood floors instead of carpet and a lounge has been added.

Setterfield said everything in the dining area is custom made.

A wood grill also has been added in the kitchen area and there’s an expanded wine storage area (nearly doubling the size of the old one).

The full menu may be found at

The Red Oak Steakhouse is open from 5 to 9 p.m. Sunday through Thursday and from 5 to 10 p.m. Friday and Saturday.

For more information, or to make a reservation, persons interested may call 918-919-6000.