The Blue Dome District downtown picked up a good one when Hotel Indigo recently opened with its ground-floor restaurant and sixth-floor, rooftop bar.

The restaurant, our primary focus on a recent visit, is called Prospect Local Bar & Kitchen. I’ve seen a couple of different names for the bar, but a bartender told me Route 66 Bar should be close enough.

Both have a lot going for them in the boutique, custom-designed hotel, which has a Tulsa-centric design from GH2 Architects that focuses around blue-collar and oil-field workers who frequented the district in its early years.

Prospect has separate menus for breakfast, lunch and dinner. We recently went by for dinner in the sleek dining room on a cold night.

The menu had a homey feel to it with such dishes as Mom’s pot roast, Not Your Mom’s shepherd’s pie, fried catfish, Tulsey “Old Town” meatloaf and The Derrickman burger, and the prices seemed reasonable for a hotel restaurant.

We ordered the meatloaf ($14) and one of the marquee entrees, bone-in rib-eye ($32). Each came with Gouda mashed potatoes and a choice of another side.

The meatloaf was something of a stacked affair, starting with a large piece of sourdough bread, which was topped with molasses-glazed, Greer Ranch ground pork and chuck meatloaf, Gouda mashed potatoes, whiskey gravy and tobacco onions.

The meatloaf had a bit of a sweet edge to it from the molasses and was complemented nicely by the potatoes and savory gravy. Obviously, a bite with everything in it was best. A few fried onions on the top were a pleasant extra.

The tender steak was cooked a perfect medium-rare and was topped with a few of the tobacco onions and a bourbon demi-glace, which proved to be a good partner to the beef.

Among the sides I liked were a loaded potato hash that included red potatoes, parsnips, mushrooms, onions and potato skins, plus mixed grilled veggies that included carrots, mushrooms and broccolini.

I spotted a number of items on the breakfast and lunch menus that would be good excuses for another visit or two. One that likely wouldn’t appeal to everyone but caught my eye on the lunch menu was a fried bologna sandwich ($10), featuring thick-sliced Siegi’s Sausage Factory bologna stacked with kettle chips, pimento cheese, house dill pickles and pepper jelly jam on Texas toast.

The restaurant, which seats 38 in the main dining room and 35 in an adjoining private room, has full bar service. It has a lounge area with sofas and comfy chairs in front of the bar and a long brown-leather wall banquette in addition to tables and chairs.

Erick Dyer is food and beverage manager, and Kevin Kihle is executive chef. Kihle said he worked at Renaissance Tulsa Hotel & Convention Center for two years before taking off a year for health reasons.

“The timing was perfect, and I feel like I lucked into being in such a beautiful place,” he said recently. “We have spectacular views of downtown all over the building.”

The most stunning views are on the inside-outside, glass-walled, rooftop Route 66 Bar. Perhaps I heard wrong, and it is Roof 66, but either way, it’s spectacular.

One side looks out over ONEOK Field and should be some kind of amazing when the Tulsa Drillers have fireworks nights. The other side has a fire pit and a clear view of the downtown skyline. Overhead heaters outside provide plenty of warmth unless it gets too cold.

I haven’t seen a sunset from there yet, but I plan to. Another plus is a free tower binocular, the kind one sees on skyscrapers like the Empire State Building.

A limited bar menu includes items such as hummus, crab cocktail, charcuterie board, cheese dip, chicken lettuce wraps and cheese steak sliders.

The hotel has dedicated parking, always a bonus downtown. If you are not a guest, just tell the person at the check-in counter you are there to dine.

Prospect takes reservations and is on Open Table, which could be a good plan on busy nights.

Scott Cherry

918-581-8463

scott.cherry@tulsaworld.com

Twitter: @ScottCherryTW

Scene Writer

Scott is in his second tour of duty with the Tulsa World. He was a sports writer during his first stop. Since returning to the World in 1992, he has been the food writer and now restaurant critic and wine columnist. Phone: 918-581-8463