Diners dreaming of the defunct Louisiana restaurant’s take on Blackened Redfish need fret no more, as many of the new Red Door Grill’s specialties pay more than just nostalgic homage to its predecessor.
There are a few reasons for this. First, the Red Door Grill Patrick
The son of Mr. McMarthy, the longtime owner of Brothers Hooligan. Connor McMurch and Corwin MooreSecondly, many of the Cajun-style dishes served here come from the beloved Louisiana Restaurant, which epitomized old-school Tulsa elegance and was the place to come for special occasions and great food from 1935 to 1993.
It was in 1984 that Patrick moved to Tulsa to become General Manager of Louisiana, and he kept some of the great recipes that are now on the menu at Red Door Grill.
Red Door Grille is located in Kings Point Village and features a funky, cozy atmosphere.
But you don’t need to be an expert on Louisiana cuisine to know the food is delicious. Take the Blackened Redfish, one of Louisiana’s best-sellers and now a popular menu item at Red Door Grill. The redfish is delicious with a smoky, spicy flavor and a rich seafood cream sauce. It’s served with Cajun rice and grilled asparagus.
Red Door Grille is a Cajun Southern restaurant, but not everything on the menu is Cajun, leaving plenty of room for diners who aren’t a fan of the genre.
Great examples are the slow-cooked, incredibly flavorful brisket, served with au jus and horseradish sauce, or the tender, tasty beef short rib, served with a red wine demi-glace, both accompanied by mashed red potatoes and kidney beans.
Pork chops with apricot chutney
While there are plenty of these “date night” or special entrees, there are also plenty of more casual, lighter dishes. Gumbo, a recipe adapted from the Louisiana original, is one of the most popular dishes. Made with chicken and Andouille sausage, it’s a nice classic gumbo that’s not too heavy.
Red Door Grille has a wide variety of menu items. The po’boys range from fried shrimp, fried catfish, brisket, and more. The Cajun remoulade sauce served with the po’boy makes this sandwich even more delicious. Other sandwiches include blackened chicken and hot ham and cheese.
Burgers are also available, including the Delta Blue Burger with sliced andouille sausage, blue cheese, pepper onion, lettuce, tomato, pickles and onions. And there’s a great menu of large and delicious main salads, including marinated chicken, chicken Caesar and the ever-popular strawberry and herb goat cheese. The salmon salad is excellent, with tomato, cucumber, onion, fried capers, artichoke hearts and hard-boiled eggs.
Sweet Bourbon Salmon
It wouldn’t be a Cajun restaurant without the fried seafood basket: shrimp, catfish and oysters are all fried fresh and absolutely delicious.
McMarthy’s restaurant expertise is on display at the Red Door Grill, and Connor gives McMarthy a lot of credit for that. Chris ParksAs head chef, he brings his own style and unique recipes to the restaurant, with Moore modernizing some of the recipes.
Two of Parks’ desserts are particularly popular: blackberry bread pudding with rum sauce and whipped cream is the most popular, while the bananas foster crème brûlée is also a big hit.
The team pride themselves on the fact that everything is made in-house: mashing the potatoes, whipping the cream, cutting the steaks and making all the sauces.
Blackberry Bread Pudding
Conner’s love of running a restaurant is apparent in his attention to detail: He literally grew up in the restaurant business, spending much of his childhood at the old Brothers Hooligan restaurant on 15th Street. (The restaurant closed in 2023, but the South Yale location remains open.)
Most mornings, Connor’s father would stop by The Brothers Hooligan to cut up steaks before taking his son to school.
“I would sit at the bar, watch cartoons, drink orange juice, and eat pancakes,” he says, “and sometimes, if I was really tired in the morning, I’d sleep in one of the booths.”
For Connor, growing up in a restaurant was something he was totally comfortable with, and it’s the same feeling he wants customers to feel when they walk into Red Door Grill.
