Richard Long
Doe's East Place
1350 East 15th Street
Tulsa, OK 74120
| Office: | (918) 585-9309 |
| Phone: | () - |
| FAX: | (918) 809-1705 |
| Email: | skiplong@cox.net |
| Website: | www.doestulsa.com |
Expertise: Our steaks are cut fresh daily from whole beef loins. Each loin is aged at least 21 days to bring out all of the flavor a fine cut of beef has to offer. Each loin yields approximately 3 sirloin, 4 porterhouse, and 7 T-bone steaks. Therefore, the sirloin and porterhouse steaks are limited in quantity. The T-bone is plentiful, and offers little to no difference in taste, only size.
In 1941, Dominic "Doe" Signa began cooking steaks and tamales for the people of Greenville, Misssissippi. That same great food & Delta style tradition continues today.