Mickey Mantle’s is a classic steakhouse with a contemporary American flair in both menu and design. Our dramatic 10,000 square foot restaurant dazzles with a compelling contemporary chef-driven menu, highlighted by the creations of Executive Chef Daniel Nemec. Mickey Mantle’s also offers an extensive wine list with over 150 quality selections focusing on American wines chosen for their compatibility with the menu and a judicious selection of lesser-priced wines.
Whether you’re celebrating a special occasion, entertaining clients or simply having dinner with family and friends, there is just no better place to taste and enjoy an unparalleled dining experience than Mickey Mantle’s. On the Bricktown Canal across the street from the Bricktown.
Meet the Team
Brad Jackson is the General Manager of Mickey Mantle’s Steakhouse. Known by many as a good cook and a great entertainer he has always had a passion for food and service. Brad started his restaurant career in 2000 at the age of 17 as a busboy for Steak and Ale. Eventually he became a server and began fine tuning his service skills. As the longtime establishment’s business began to dwindle, Brad looked to further his career on a higher level. In 2003 Brad attained a server position at Mickey Mantle’s Steakhouse and later became a bartender at the young age of 21. This is where his management aspirations began. In 2005 Brad left Mickey’s and managed a neighborhood pub until 2007 when he returned to Mickey’s as the Assistant General Manager. In the fall of 2009 Brad took a position as the managing partner at the neighborhood pub that gave him his first management position. After only 4 months, realizing how much he loved the fine dining atmosphere and superstar status of Mickey Mantle’s, Brad returned once again obtaining his “dream job” as the General Manager of Mickey Mantle’s Steakhouse.
Kyle Dake has been in the restaurant business for the past 14 years. He sees this industry as a passion, not work.
Mr. Dake joined the Mickey Mantle’s team in 2005 as a server and was quickly promoted to bartender and then to head bartender, where he handled all bar duties including scheduling, ordering and inventory.
When the position of AGM became available, Mr. Dake was the perfect choice. In February of 2012 Mr. Dake was promoted to Assistant General Manager, solidifying his future with Mickey Mantle’s Steakhouse.
Brittany Leemaster is the Director of Private Events and Marketing for Mickey Mantle’s Steakhouse. Brittany joined the Mickey’s team in 2004 and since then has become known as “the face” of Mickey Mantle’s Steakhouse. Her passion for marketing and customer service planted her into her current position and to this day she continues to develop a reputable brand for Mickey’s. Mrs. Leemaster serves as the liaison between the restaurant and the general public, is highly involved in the OKC community, and has created a strong rapport for the restaurant with its guests throughout the metro. Mrs. Leemaster continues to think of innovative and exciting ways to market and promote Mickey Mantle’s Steakhouse and, as a devoted professional, also finds time to travel to Texas to help promote both Kirby’s Steakhouse and Woodfire by Kirby’s as well.
Daniel Nemec is the Corporate Executive Chef for Mickey Mantle’s Steakhouse, Kirby’s Prime Steakhouse & Woodfire by Kirby’s. Daniel started in the restaurant business over 21 years ago. He graduated from the Texas Culinary Academy in May of 1999 where he was classically French trained. After working extensively under two European Master Chefs Daniel became the Executive Chef at The Belgin in Austin, TX. In 2001 Daniel became the Executive Chef for Girasole, also in Austin. In 2003 Chef Nemec was recruited by the Kirby’s restaurant family to become the multi-unit steakhouse’s chain first Corporate Executive Chef. Since accepting the position Chef Daniel has created dozens of new menu items for the company, oversees 5 kitchens, designed the menu for the company’s new concept “Woodfire”, and continues to develop new menus for future concepts as well.
Juan Torres is the Sous Chef for Mickey Mantle’s Steakhouse. Working directly under the expertise of Executive Chef Daniel Nemec, Mr. Torres has honed his culinary skills over the years becoming one of the most gifted Sous Chef’s in the industry. Mr. Torres started in the restaurant business as a bus boy over 15 years ago and eventually moved up to kitchen manager in various restaurants all over the state of Oklahoma. After an 8 year career with Mickey Mantle’s Steakhouse, Chef Nemec promoted Mr. Torres to Sous Chef where he has resided for the last two years. Mr. Torres continuously dazzles guest with his daily Chef creations; one of the most enticing aspects of Mickey Mantle’s dining complimenting Chef Nemec’s already spectacular menu.
Eric Welch is the Wine and Beverage Director and Sommelier for Mickey Mantle’s Steakhouse. Eric was born and raised in Oklahoma City and is very proud of his hometown and its continuous growth and potential. Throughout his 10 years of experience, Eric has held nearly every position available in the restaurant industry which he believes is the key to truly understanding the fundamentals of how a restaurant operates on a daily basis. Eric recently graduated from the University of Oklahoma with a B.A. in Business Administration and Minors in Marketing, Management and Sociology. Eric Started at Mickey Mantle’s Steakhouse in summer of 2004 and after hard work and dedication, he was awarded the role as Wine Steward and soon after promoted to Head Wine Director. “I’ve always been attracted to the excitement of restaurants, where people celebrate the most important times in their lives,” he says. “Restaurants bring together great food and wines in an atmosphere you don’t have at home, and I love being a part of that.” Eric is committed to providing a fun and informal approach to guiding his guest through his award winning wine list and looks forward to many more great years, great food and great bottles of wine that are sure to come.
Rick Shew heads the company’s Training and Advertising out of the corporate office in Dallas. Rick started in the restaurant business in 1992 and has worked extensively in casual dining, fine dining, and in the bar business. Throughout the years Rick has worked in nightclubs, restaurants, casual bars and traditional pubs in Texas, Oklahoma, and California. In 1997 Rick started as the beverage manager for Daddy Jack’s Lobster Chowder House in Dallas and left to start a career with Kirby’s Prime Steakhouse in May of 2000. In the years that followed Rick began traveling to all the locations, including Mickey Mantle’s, overseeing service points and helping facilitate training whenever a new location would open for business. In March of 2007 Rick took over as the Training Director and became the first person designated to oversee advertising for the entire company. Rick, along with Joe Cleveland and Chef Nemec, conceptualized the company’s new restaurant, Woodfire and is constantly developing ideas for future concepts as well.
Joe Cleveland is the Director of Operations for Mickey Mantle’s Steakhouse, Kirby’s Prime Steakhouse and WoodFire by Kirby’s. Mr. Cleveland started in the restaurant business in 1988 and has worked in casual dining, fine dining, bars, and various hotels. Companies include Brinker International, TGI Fridays, and the Hyatt Regency. Joe started with the company in 1996 and has worked as an Assistant Manager, General Manager, District Manager, and now resides as the Director of Operations for Mickey Mantle’s Steakhouse and the company’s other two concepts. Joe was also very instrumental in developing the company’s new restaurant, WoodFire.