Vast

The Restaurant

Vast occupies the forty-ninth floor of the Devon Energy Center, the tallest building between Dallas and Denver, with floor-to-ceiling glass on three sides and a panorama that stretches across central Oklahoma to the horizon. The room seats one hundred and twenty across a main dining area and a private wine room, with two adjacent function spaces for corporate hire. The restaurant has held its AAA Four Diamond rating uninterrupted since opening in 2012 and is the only restaurant in the state of Oklahoma to carry the distinction.

Executive chef Lyle Daume cooks a contemporary American menu that leans confidently on regional sourcing without locking itself into a regional identity. Signature dishes include the dry-aged elk tenderloin with juniper and Oklahoma blue corn; pan-seared Hudson Valley foie gras with sorghum; a tableside-finished beef Wellington for two that has been on the menu since opening; and a citrus-cured Atlantic salmon that the kitchen has refined over a decade of service. The wine list runs to approximately seven hundred references, with particular depth in Napa Cabernet and a thoughtful by-the-glass programme that allows a serious tasting at any seating.

The differentiator is the view. Sunset reservations sell out two weeks ahead. The room shifts character through the evening — sun-orange at six, blue-gold at seven-thirty, full city-lights-below by nine — and the kitchen paces the seven-course tasting menu to follow it. For a special occasion that wants the setting to do half the storytelling, Vast is the obvious Oklahoma move, and the AAA Four Diamond rating is its quiet guarantee that the cooking will not let the view down.