Mickey Mantle’s is a classic steakhouse with a contemporary American flair in both menu and design. This dramatic 10,000 square foot restaurant dazzles with a compelling contemporary chef-driven menu, highlighted by the creations of Executive Chef Daniel Nemec. Mickey Mantle’s also offers an extensive wine list with over 150 quality selections focusing on American wines chosen for their compatibility with the menu and a judicious selection of lesser-priced wines. Whether you’re celebrating a special occasion, entertaining clients or simply having dinner with family and friends, there is just no better place to taste and enjoy an unparalleled dining experience than Mickey Mantle’s. On the Bricktown Canal across the street from the Bricktown
"Thunder UP at Mickey Mantle's on Tue. May 29th in our bar & lounge as we watch the Thunder fight for a win in San Antonio. Guests who come to watch the game and spend a min. purchase of $50 will be..."
May 25, 2012 · Visit Facebook page
$50 and over
Monday to Thursday: 4:30 am - 10:00 pm Friday & Saturday: 4:30 am - 11:00 pm Sunday: 4:30 am - 10:00 pm Call ahead Bar opens at 4:30 pm. daily & Dining Room opens at 5pm
Daniel Nemec
http://www.mickeymantlesteakhouse.com/
Casual Elegant
Street, Valet Service
It’s four o’clock on a Friday and all you want to do is sit at a cozy bar and have a nice drink. Where do you go? Where it’s the cheapest of course! There’s a sense of gratification I get when I can find the most for the least cost...
When you’re looking for a great steak, the word to search for is “prime.” That’s the highest grade beef available on the market and there’s plenty of it at Mickey Mantle’s Steakhouse in Bricktown.After nearly a decade s...
Have you written about Mickey Mantle's Steakhouse? Then you too can get a link from Wimgo! Just put our Mickey Mantle's Steakhouse badge on the relevant page on your site and within a few days we'll link back to you.
Dec 16, 2010 by Mary Lalli
Aug 26, 2009 by Brea Murnan
Apr 17, 2009 by Patti Hannan
Mar 30, 2009 by Robert Wescott
Mar 29, 2009 by Marilyn Hoeffner