Our Claim Has Been At “Steak” For Over 40 Years!
The Spudder was opened by the original owners, John Phillips (son of famous oilman Frank Phillips) and John Brennemen, in 1976, and has been in continuous operation since.
The restaurant’s namesake, “The Spudder,” sits outside. A Spudder is a cable tool rig made for drilling shallow wells. Today, spudding a well refers to starting the hole in the ground so that a rotary drill can be placed to bore the well to depth. Prior to the invention of the rotary drill, there was only the cable tool rig.
Our Spudder was made in Wichita Falls, Texas in the late 1920s. It works to “drill” a hole by dropping a cylindrical weight on the end of a cable to break the rock in the ground. As the hole becomes filled with broken rock, the spudder was refitted with a pipe to bail the broken material out of the hole.
Steve and Kim Jeffery bought The Spudder in 2011. Kim makes every dessert herself, and the buttery, flaky rolls brought to your table in an old-style lunch box are delicious. The dining room is full of oil and gas industry memorabilia
click here to see this impressive collection of relics.
If you love juicy steaks and an eclectic experience, you’ll love The Spudder!
The Spudder does all the little things that make your visit here a great experience. We hand-cut aged Prime beef every day and cook them only on a real old fashioned charcoal fire. This ensures that your steak is perfect when it arrives at your fork.