Being from the South, food has always been an important part of my heritage. You cannot finish one meal without talking about the next one before leaving the table. Traveling Life’s Highways gives one a vast number of places to eat, socialize, and savor the many unique flavors in diners, dives, and fine restaurants around the country.
I’m always looking for that rich heritage and history in the towns I visit and found a wonderful look back in history to the Oklahoma and Texas Oil Boom and Bust in the 70’s and 80’s at Junior’s Supper Club in Oklahoma City. It is located in the Oil Center Building in the basement.
Non Smoking Dining Area
This fine dining experience has a rich history and as one enters Junior’s doors it is like stepping back in time to another era. The walls are lush reds with romantic lighting from the many chandeliers. The space is divided into a non-smoking dining area and a glass walled bar and tables which allow smoking.
Entertainment Area
The sunken piano bar and music entertainment area are all reminiscent of a time in Oklahoma when money flowed freely, oil deals were made, and dining tastes were exquisite. That era may be gone but the spirit lives on within these walls.
Fine steaks, Lobster tails, Alaskan King Crab, and Salmon are just some of the menu items found here. The meal was wonderful, the friendly staff stayed on top of things with drinks and banter while dining.
A Brief History:
In the late 1960’s, Junior Simon was managing Oklahoma City’s Habana Club. It was so successful that he became partners in ownership of the Hilton Hotel in Tulsa. It was then that he began to dream of a restaurant that would one day be his own. Because of that dream, Junior’s Supper Club was born. Thanks to his true belief in superb service, style and culinary excellence, there are still customers walking through the same door 42 years later. That is a true testament to the superior quality Junior’s customers receives each time they come in to dine.
Junior’s: Today
Since 2003, Junior’s has been owned and operated by Jim Shumsky, a long-time patron of Junior’s and friend of Genell Simon, Junior Simon’s widow. After a request by Genell, Jim became the new owner of Junior’s just after retiring from Pfizer Pharmaceuticals boasting a remarkably successful end to a 40-year career. Mr. Shumsky says, “You’re welcomed at the door, recognized; you eat an outstanding meal and are thanked for coming when you leave.” This has been a trademark of the beliefs behind what has made Junior’s one of Oklahoma City’s legendary places to eat.
The servers, many of whom have worked at Junior’s for many years, allow the diners to linger over dinner, which in today’s fast-paced world is almost a lost art, but is definitely a contributing factor in the successful status of a great restaurant. “You don’t change success,” Shumsky says. “This place is legendary.” He is grateful to be able to keep a true historic piece of Oklahoma City history alive embodying the same belief system and true love of the restaurant, that has made it a success and a landmark for so many years.
The Food
Junior’s boasts some of the finest cuts of meat prepared precisely to perfection, world-class lobster tail and truly spectacular Caesar salads made tableside, adding to the already intriguing ambiance. Junior’s takes the words fine dining to a new level. (http://www.juniorsokc.com/history.html)
This hidden gem is a must if you want fine dining from a long ago era where everything is cooked perfectly, great side dishes, and a unique experience is had by everyone.
