The Summit Restaurant at Shangri La
We arrived at 5:30 pm, which happened to be the perfect time since we were able to enjoy the beautiful fall sunset from our cozy window table. For the ladies, this might just be the most romantic restaurant we have been to in Oklahoma. For the guys, they have a very classy bar and USDA Prime steaks. For those who don’t know, that is the top 2% of all steak in the USA. The bar is nicknamed the Buffalo bar because of the large stuffed buffalo head hanging on the wall over the fireplace.
We had the honor of meeting executive chef Brad Meyers, who attended the Culinary Institute of America in Hyde Park, New York before moving to Aspen Colorado and subsequently to Oklahoma. He has been a part of many successful restaurants and even participated in the Master Chef series for Bon Appetit magazine. One of the things that separates chef Brad Meyers from others is his ability to give the food a seasonal component as well as an artistic presentation. In nearly all of the dishes was a wonderfully paired fall ingredient whether butternut squash, pumpkin, or pecan.
Shrimp Coconut Lollipops with a vanilla honey mustard drizzle, served over a mango, pineapple and jalapeño chutney. Sweet tender shrimp, fluffy tempura batter, perfect hint of spiciness from the chutney.
Honey truffle glazed quail with a potato cake, wilted greens and lavender truffle jus.
Appetizer Sampler: Maryland crab cake with sweet chili essence and mango papaya salsa, sweet potato crusted scallops with a lemon caper cream sauce and a corn crab bisque served with Alaskan King crab, crispy leeks and Ancho oil. Wonderful combination of savory and sweet. The corn crab bisque was amazing! The crab practically melted in your mouth. Comfort food at its best!
Pecan Crusted Grouper with butternut squash risotto, roasted baby pumpkin & roasted garlic foam. This was Carissa’s favorite dish. The Grouper was cooked to perfection; flaky and tender with a crispy pecan crust. The risotto was incredibly creamy and rich and paired wonderfully with the roasted baby pumpkin.
Grilled 10-ounce Filet mignon served with potato au gratin, wilted greens & blue cheese horseradish butter. Cooked to a perfect medium rare with a nice outside crust.
18 oz. Bone-In Prime Ribeye with truffle parmesan whipped puree and grilled asparagus. These were the best mashed potatoes I have ever had! If you have never had a prime steak, you’re missing out!
Chocolate Crème Brulee, Chocolate Grenache Cake, Layered Coconut Cream Pie, Pumpkin Cheesecake with a Graham Cracker Crust.
Exceptionally prepared food, courteous staff, classy ambiance and the perfect location combine to form one of the best restaurants we’ve been to in Oklahoma (or anywhere for that matter). I would definitely agree with the general manager, Jason Sheffield, when he said that this is the best restaurant within 75 miles of grand lake!
Address- 31000 S. Hwy 125. Monkey Island, OK 74331