My business associates and I chose the Boulevard Steakhouse in our search for the best OKC-area steakhouse. We order bone-in ribeye steaks for consistency of comparison. We learned (from the Boulevard chef) that OKC-area steak lovers don't prefer the thicker cuts frequently found in Houston. The 1" or so ribeye was very tender, cooked as ordered, and nicely presented. The chef suggested that prior to dining again, to call in morning and he would custom-cut to requested thickness.
Service was very good, sommelier was thoughtful and provided guidance (which for both the Pinot and Cabernet were very good) without pushing price, and readily discussed the retail price (in for instance, a Texas Spec's that he was familiar with), which was a nice change from often times indignity that one would even suggest that the wines were not "exclusively" available to the establishment.
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