Tuesday 22 Jul
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OKG Newsletter


Bill Wilson

Chow Chat

By Carol Smaglinski November 2nd, 2012

Bill Wilson is part-owner with his son, Billy, of Opus Prime Steakhouse at 800 W. Memorial. Opus is just one of two restaurants in Oklahoma City that serves the finest USDA Prime Steaks, which Wilson brings in from the stockyards in Chicago.

Your wine inventory: “We have 9,000 bottles of wine and 1,100 selections. All the wine is temperature and humidity controlled.”

Pets: “My dog, who is named Bacchus, after the god of wine.”

Every steakhouse should have: “A proper searing oven that gets up to 1,500 to 1,800 degrees and sears both sides of the steaks  with a little crust and yet keeps the juices in the steak.”

Best recent memory: “My son, Billy, and I went down to Ft. Lauderdale for the International Yacht Show. We got to play, visit some great steakhouses. It was a guys’ trip.”

Favorite junk food: “Pop-Tarts.”

Hometown and background: “Oklahoma City and am now a retired colonel in the U.S. Army.”

What do you wish you knew five years ago: “The price of oil.”

Dating tip: “Bring them to Opus.”

I’d kill for a: “USDA Prime bone-in filet.” 

But would never eat: “Foie gras (duck liver) or avocados. I don’t like the way they look!”

A famous person you somewhat resemble: “When I was younger, it was that guy on The Fugitive. Now I look like the one that got caught.”

Any superstitions? “I don’t walk under a ladder.”

In a future employee, you look for: “Attitude.”

Personal hero: “General Omar Bradley. I once had 10 minutes with him at Ft. Bliss.”

What keeps you awake e at 3 a.m.: “The restaurant business.”

The most difficult thing you’ve ever done? “Close Nik’s at the Top.”

Funny happening: “Nik’s at the Top was a restaurant in the round. People would set their purses and coats on the ledge (the part that stayed still while their seats and table would circle the room). Then they would say that someone stole their belongings.”

  • Currently 3.5/5 Stars.
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