Haute Cuisine

Cardinal Club offers VIP dining with benefits

Owner Travis Davidson and Executive Chef Carla Cousins bring upscale American dining to Tulsa’s first premiere dining and social club.

Cardinal Club is a 21+ semi-private fine dining restaurant and bar, with a separate cigar lounge—and is the hottest ticket in town. Nestled in The Vineyard on Memorial, Cardinal Club offers chef-driven menu options combined with members-only benefits to create a one-of-a-kind dining experience.

Members-only perks

Davidson says, “Cardinal Club is a place where its members can enjoy top-shelf cuisine, personal attentive service, and partake in social and networking opportunities such as hosting meetings, special events, conferences and parties.”

Cardinal Club members receive exclusive weekday lunch access, perfect for business meetings and quiet, daytime dining with friends. Members may bring any number of guests and enjoy discounts on every dinner menu item. They also enjoy holiday access privileges, such as Mother’s Day and Father’s Day. Membership applications can be found at CardinalClubTulsa.com.

Lovely libations

Cardinal Club’s wine list is diverse and plentiful, featuring industry titans such as Duckhorn and Nickel & Nickel, while including lesser known but equally delicious wines such as Aerials by Revelry and Newton Unfiltered. A limited supply wine menu is included on each table to keep the offerings unique and interesting.

Bartender Jeff Harrison is the resident mixologist with clever, expertly crafted cocktails. He recently developed three new cocktails incorporating lavender, mint and basil from the club’s in-house herb garden. The most popular by far is the El Viejo, a cherrywood-smoked Tequila Old-Fashioned made by torching cherrywood chips, smoking the glass with the orange peel, then pouring the cocktail over a perfectly sculpted Vault Ice™ cube for enhanced flavor consistency and appeal, and finally finishing with a dark, satisfying Luxardo cherry.

Wine & cigar lockers

To make the dining club experience complete, Cardinal Club offers private wine and cigar lockers for easy access to patrons’ favorite brands at exceptional pricing. The lockers allow members to acquire, store, and ultimately enjoy boutique or hard-to-find products at an exclusive discount. For example, Mercury Head Cabernet by Orin Swift has been scarce for the past five years. When it becomes available, bottles range from $240 to $260 each. Cardinal Club members can purchase this exceptional wine for only $190 per bottle.

Members can also participate in supplier tastings at no additional charge. Suppliers from wine regions across the country travel to Tulsa to introduce new wines. Members are invited to these tastings and can order as many bottles as they like. This allows their locker bank to be filled with unique and diverse wines and establishes a personal connection between winery and member. Locker-holders may bring in their own special bottles and are charged a small corkage fee at the time of consumption. 

Couture cuisine

Cardinal Club has a tempting array of dinner choices. Start with a selection of cheese and charcuterie or Sea Scallop Cargot bathed in Shallot Butter. Then enjoy one of Executive Chef Cousins’ works of art, such as Orange Ginger Atlantic Salmon with Wild Rice or the Prairie Creek Farms Double-cut Pork Chop in all its glory served with polenta and a mustard cream sauce. The Lemon-Thyme Roasted Chicken with Kaleidoscope Carrots and Mashed Redskin Potatoes will make you swoon as well as the luscious Shrimp Scampi with White Wine Butter.

But, for an unforgettable dining experience, try the Smoked American Wagyu Tomahawk Steak. Each 40-50 oz hand-cut beauty serves two and is a richly marbled, full ribeye steak attached to a long, exposed bone. The steaks are brought in from premiere producer Snake River Farms in Idaho where Japanese Wagyu cows are crossbred with American Black Angus cows, resulting in a tender, beefy, intensely flavorful steak that rates higher than prime grade. Cardinal Club chefs drill a hole in the bone to hang them in smokers over pecan and cherry wood, seasoning them with a blend of five different competition-level seasonings and proprietary rubs.

“We are the only restaurant in the country that uses this process. We smoke these beautiful steaks to order, so make sure to tell your server when you arrive, so it can be served seamlessly after the soup and salad course,” says Executive Chef Cousins. 

Top off the perfect meal with one of Cardinal Club’s indulgent desserts, such as the Fat Elvis. It is a three-part dessert that features creamy dulce de leche ice cream, brûléed bananas, and an irresistible bacon peanut brittle. It is finished with a delectable bacon powder that will have you coming back for more.

Cardinal Club

The Vineyard on Memorial

106th Place & Memorial Drive, Tulsa


Private Members Only

Monday-Friday, 11 a.m – 5 p.m.

Open to All

Monday-Friday, 5 – 10 p.m.

All Day Saturday & Sunday

Chef's Favorite

Executive Chef Cousins offers her personal recommendation on ideal food and wine parings.

Appetizer: Scallop Cargot with Veuve Clicquot French Champagne

Salad: Classic Wedge Salad with Newton Unfiltered Chardonnay

Entrée: Smoked American Wagyu Tomahawk Steak with Aerials Revelry Red Mountain Cabernet

Dessert: Signature Fat Elvis or Rye Cloud small-batch whiskey

Cigar: Davidoff Aniversario No. 3

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