Juniors OKC - The Ultimate Dining Experience
Image of bar glasses

Serving Lunch & Dinner

Stepping into Junior’s is truly like stepping back in time. The lush red walls, romantic lumination of chandeliers, and the sunken piano bar are all reminiscent of a time in Oklahoma where money flowed more freely and tastes were exquisite.  The era may be long gone, but Junior’s still embodies the spirit of the time.  Opened in 1973 and located in the Oil Center Building as an elite, private club, Junior’s has even gained literary notoriety in the books, Funny Money and
Belly Up. Junior’s “became the sanctum sanctorum of new-oilie-ism” as the meeting place for those involved in the Penn Square Bank collapse, which ultimately shook the country’s banking industry. One can only imagine the conversations and influential businessmen and oilmen of the time.

A Brief History

In the late 1960’s, Junior Simon was managing Oklahoma City’s Habana Club.  It was so successful that he became partners in ownership of the Hilton Hotel in Tulsa.  It was then that he began to dream of a restaurant that would one day be his own. Because of that dream, Junior’s Supper Club was born. Thanks to his true belief in superb service, style and culinary excellence, there are still customers walking through the same door 42 years later. That is a true testament to the superior quality Junior’s customers receive each time they come in to dine. 

Junior’s Today

Since 2003, Junior’s has been owned and operated by Jim Shumsky, a long-time patron of Junior’s and friend of Genell Simon, Junior Simon’s widow. After a request by Genell, Jim became the new owner of Junior’s just after retiring from Pfizer Pharmaceuticals boasting a remarkably successful end to a 40-year career.  Mr. Shumsky says, “You’re welcomed at the door, recognized; you eat an outstanding meal and are thanked for coming when you leave.” This has been a trademark of the beliefs behind what has made Junior’s one of Oklahoma City’s legendary places to eat.

The servers, many of who have worked at Junior’s for many years, allow the diners to linger over dinner, which in today’s fast-paced world is almost a lost art, but is definitely a contributing factor in the successful status of a great restaurant. “You don’t change success,” Shumsky says. “This place is legendary.”  He is grateful to be able to keep a true historic piece of Oklahoma City history alive embodying the same belief system and true love of the restaurant, that has made it a success and a landmark for so many years. 

The Food
Junior’s boasts some of the finest cuts of meat prepared precisely to perfection, world-class lobster tail and truly spectacular Caesar salads made tableside, adding to the already intriguing ambiance. Junior’s takes the words fine dining to a new level.