Meals at Molly’s Landing are enjoyed in this rustic cabin. Courtesy photos
Molly’s Landing W By Laura Araujo
ell-cooked dinners and history converge at Molly’s Landing in Catoosa, Okla., offering those who are hungry for a great meal and a good story a seat at the table. Molly’s Landing opened in 1984, the vision of owner Linda
Powell. Having worked in the restaurant industry in Phoenix, Ariz., for years, Powell relocated to Northeast Oklahoma. She purchased a piece of property on Route 66, just off the Verdigris River.
“She called me up and asked me if I wanted to start selling steaks,” says
Russ White, Linda Powell’s oldest son, who had been working in sailor bars in San Diego. “At the time, neither of us knew how to cook.” With help from Linda Powell’s younger son, Doug Powell, they trans- formed the cabin into a restaurant that can accommodate 164 guests. Doug also built the grills where they cook everything from pork chops and quail to seafood. The restaurant’s specialty, though, is its steak dinner, complete with a side, salad and bread, starting at $27. “Our choice steaks are hand cut and wet aged for 35 to 40 days,” says
White, who manages the kitchen. “The grills make everything taste great.” Another favorite is the lobster tail dinner for $24. Molly’s Landing also features a robust wine list and homemade desserts. “A lot of people consider us a special occasion place, but when you come you will fi nd out you can eat here more often,” White says.
Jerome McCrary, a Tulsa resident, is a repeat Molly’s Landing patron. Having eaten at the restaurant half a dozen times, he has sampled many of the menu items. “The large fi let topped with brandy sauce is one of the top two steaks I’ve ever eaten,” McCrary says. “It’s perfectly trimmed and it’s so tender, it’s like cutting butter.” Other menu items he recommends are the salad with homemade pepper- corn dressing, the potato au gratin, the Spicy 1872 Ribeye, and the Triple Chocolate Death Wish cake for dessert. Along with its fi rst-rate food, Molly’s Landing boasts exceptional service
in a comfortable atmosphere. Many of the staff members have been em- ployed for more than a decade. As an incentive for faithful service, servers receive a diamond ring or a Rolex watch after 10 years. “Our servers stay forever. They become like family,” White says. In the dining room, wooden beams accentuate the cabin’s high ceilings and provide a hanging place for collections of light fi xtures, baskets, signs, animal mounts and wagon wheels. Though the décor may seem a like ran- dom compilation, each piece has a story. Some of the items were garage sale treasures, others donated by restaurant patrons, and much of the artwork is the creation of Linda Powell. “We strive to create an approachable ambiance where everyone fi ts in— whether they’re wearing shorts or a suit,” White says. Before heading home, guests can browse through the Chicken Coop Gift Shop, where Linda Powell has curated a colorful collection of decorative items, jewelry and accessories. Others may wish to spend a moment perusing the mini “museum” of photos and articles framed in the hallway. Outside, the history continues. Just down the hill from the cabin, the restaurant’s namesake, the Molly Smith is anchored to the bank of the river. Molly is a rusted push boat that once moved oil tankers up and down the Mississippi. In 2013, a white, steel bridge that formerly spanned over Bird Creek on Route 66 was dismantled and relocated to the property. It now bids diners goodnight as they depart Molly’s Landing and travel home with satisfi ed stomachs. Molly’s Landing is open Monday through Saturday, 4 p.m. to 10 p.m.
The restaurant’s specialty is its steak dinner. The choice steaks are wet aged 35 to 40 days.
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Visit
http://mollyslanding.com for more information and a $15 coupon, or call 918-266-7853. Private dining spaces are available for groups of 25 to 45.
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