“Steaking Our Claim”
in Tulsa Since 1976
The Spudder was opened on this site by the original owners John Phillips and John Brenamen in 1976 and has been in continuous operation since. The restaurants namesake, “The Spudder” sits outside. A Spudder is a cable tool rig made for “drilling shallow wells. Today, spudding a well refers to starting the hole in the ground so that a rotary drill can be placed to bore the well to depth. Prior to the invention of the rotary drill there was only the cable tool rig. Our Spudder was made in Wichita Falls Texas in the 1920’s. It works to “drill” a hole by dropping a cylindrical weight on the end of a cable to break the rock in the ground. As the hole becomes filled with broken rock the spudder was refitted with a pipe to bail the broken material out of the hole.
Land Survey - Appetizers
Caps stuffed with cheeses and “Whatnot”
3 - Grilled Jumbo Shrimp in seasoned butter
Blue Crab, herbs, spices and toasted buttered bread crumbs
A half rack of babyback ribs slowed cooked to perfection
Spudder’s Famous Tomato Soup
Ahi Tuna Sashimi
Sesame crusted and quick seared.
Seasoned, breaded and fried – as good as you will find
A combination of several of our appetizers.
Entrees are served with potato soup, salad, and choice of baked potato or fries.
Our aged Steaks and chops are hand cut daily here at The Spudder to ensure an excellent dining experience. Each entrée is seasoned and prepared for your enjoyment. If you have special wants or needs please let us know, we will strive to accommodate your request.
Petit – 6oz
Large – 9 oz
22-oz bone in Ribeye
The Spudder’s signature steak
Baby Back Ribs
Full Rack Slow Cooked and Delicious
KC Strip - 12 oz
Chopped Sirloin - 12 oz of ground beef made right here
Pork Chops - two 8 oz chops
Ribeye - 12 oz
Porterhouse - 26oz
Served with a sauce of cream, sherry and mushrooms
Marinated Chicken Breast - 10 oz
Lamb Chops - 16 oz
Steak Tips - 12 oz skewered and grilled.
Surf and Turf
Small Filet or Ribeye plus a lobster tail or 5 grilled shrimp
Steak and Quail
Small Filet or Ribeye and 2 grilled Quail
Served with a rich butter and herb sauce
In herb butter
Served with a tomato mushroom sauced balanced with cream and red wine vinegar
Panko breaded and fried golden brown.
Steak Toppings and Plus Sides
Mushroom and Onions
Cracked Peppercorn Crust
Added to any grilled entree
Squash Medley $2.99
Glazed Carrots $6.99
Grilled or Fried
All Junior Entrees
Your server will bring a tray of delicious desserts to
tempt you with an after meal indulgence.
Peach, Apple and Blackberry Cobblers
A gratuity will be added to a party of 6 or more.
There will be a 10% gratuity added to carry out orders.
Banquet facilities and carry out service is available.
Warning – Consuming raw or undercooked meats may increase your risk of food borne illness.
Please use the following guidelines for ordering steaks
Rare – Cool Red Center
Medium Rare – Warm Red Center
Medium – Pink and firm with a thin red line in center
Medium Well – Light Pink Center
Well – No Pink – Cooked all the way through
Hours of Operation
1 Block North of 51st off Sheridan
Monday – Thursday
5PM to 9:30
6536 E 50th Street
Tulsa OK, 74145
Friday – Saturday
5PM to 10:30