Visible evidence of a dream staycation
The Ellison Hotel delivers luxury, comfort and flavor no matter the season
This weekend is about over and August has begun, but don’t let that fool you into thinking it’s too late to schedule a summer staycation. September 22 is the last day of the hot season, but everyone in Oklahoma knows the dog daze will likely linger into October.
That gives at least two months to check your calendar for a window to check into a room at The Ellison Hotel. Early last month, we checked into a suite to celebrate Independence Day weekend. General manager Blane Thompson set us up in a Writer’s Suite decked out in Mid-Century Modern décor and a lovely view of downtown.
Surely it doesn’t get any sweeter than this in the 120-room Tribute Portfolio hotel named for the renowned author of Invisible Man. Perhaps the most luxurious room in the suite was the bathroom. Guests won’t miss home thanks to a walk-in closet and a pair of sinks, but they might leave looking for contractor after basking in a shower or tub big enough for two.
The suite also has either a tiny kitchen or a big bar. No matter what you call it, suites have a nook outfitted with a mini fridge and sink. It’s fronted by a counter with two chairs backing into the living room.
Inviting as the room is, it’s hard to settle in knowing there’s a rooftop bar with swimming pool nearby.
And did I mention the lobby is home to Milo Restaurant and Bar? New home of chef Beth Ann Lyon?
Believe I wrote a little something about the ridiculous Oklahoma-sized grazing board a week or two ago. That grazing board should go into the nonexistent Oklahoma Culinary Arts Hall of Fame for its thought, execution and presentation. It included a ribeye with red chile butter, steak tartare wrapped in a ring of roasted tenderloin, toasted capers, purple pommes frites to go with a pair of sliders made in homage to the Del Rancho Steak Supreme.
As Monday’s July dining report will reflect, that smorgasbord of Oklahoma flavors delivered with a chef’s point of view were fighting for second place among favorites for the weekend.
Before that brawny board arrived, this coup de grace, a simple plate of cornmeal-crusted fried okra under creme fraiche and a dollop of caviar stole our hearts. Delivered on a pretty little platter, the whole okra hiding beneath crusty cornmeal is the best and fanciest fried catfish you’ll never eat. The whiff of caviar that arrives before you take your first bite will send a brief dockside signal to your olfactory senses to prepare them for the cornmeal batter coming next. By the time your palate has had time to regain its composure it’ll be too late to realize that catfish filet was okra all along. Plus, you’ll be eating another one.
The little giant sliders topped with dredged and fried wagyu beef were divine, but the pickle and mayo added sublime detail. In a year when steak tartare has become one of my favorite dishes, this version egg yolk and toasted capers helped bolster that revelation.
Grilled broccolini dusted in parmesan and garlic offered welcome contrast to the opulent steak with spicy butter and sauteed mushrooms.
Chef Lyons kept dessert light but sinful. Whimsical presentation was on the house.
Point is, get your swim in first otherwise chef Lyon and her crew will stuff you so full you’ll sink like a stone to the bottom of the pool. Might even wait till morning to get your laps in. Again, you’ll want to go before breakfast.
We found brunch service to be every bit as comprehensive as dinner. No, we didn’t have a grazing board of fresh laid eggs turned into Benedict, but we did have a nice blue corn sope with vegan chorizo, Three Sisters Salad and frittata before checking out. Delicious.
We had a fantastic time soaking in somebody else’s air conditioning with breaks to go bask in chef Lyon’s den. For a comfy, delicious weekend getaway from the kids, laundry or landscaping, check into The Ellison. Rates cap out about $240, of course they vary week to week.
If you just want to make a reservation at the restaurant, that’s cool, too.