A day at the races reaches elegant new heights when you dine at The Bugler. Located trackside, the upscale steakhouse provides a scenic perch from which to watch Oaklawn Hot Springs, Arkansas’ legendary horse races with a refreshing cocktail in hand.
On race days, the spacious patio is packed with revelers sipping champagne and watching the ponies, though the average evening at The Bugler is much more relaxed. Cozy up to a leather-clad booth to savor succulent steaks, fresh seafood and seasonal produce that offers a culinary celebration of American bounty crafted by executive chef Ken Bredeson.
While the spread is sublime, it’s the theming that sets this upscale spot apart from the typical steakhouse crowd. Race-themed décor like art dots the casually chic venue, reminding you that this elevated restaurant cares just as much about good times as gourmet prowess.
- The Bugler’s prime location overlooking Oaklawn’s historic horse racing track is a huge draw. Soak up the race-day atmosphere from the restaurant’s terrace or dine inside to soak up the atmosphere in style.
- Oaklawn’s steakhouse is hard to miss. A larger-than-life bronze statue of a bugler heralds your arrival, while a display of racing trophies frames the upscale restaurant's entrance.
- The bread service is a surprising standout. Fresh-from-the-oven rolls are served with a trio of spreads: salted butter, tomato butter and a rich balsamic reduction.
- The menu puts an international spin on steakhouse classics. Think seared scallops with jicama papaya mango slaw or a bourbon-glazed pork chop accompanied by chimichurri.
- Don’t skip dessert at this Hot Springs restaurant. The Bugler elevates classic sweet treats, like Key lime cheesecake or strawberry shortcake topped with Grand Marnier-soaked fruit.
- Executive chef Ken Bredeson caught the culinary bug after traveling to Europe as a child, where he was exposed to new cuisines and ingredients that tantalized his budding palate.
- Bredeson originally had designs on becoming a lawyer but chose to change career paths after working in kitchens to fund his law school degree.
- To pursue his culinary passions, Bredeson moved to Lyon, France, to stage for three years in French fine dining kitchens.
- Bredeson’s resume grew substantially after returning to the States, working in kitchens from New York to Nevada. With 20 years of casino resort experience under his belt, the talented toque was a top pick to helm Oaklawn’s culinary transformation.
Bar
Brunch
Dinner
Gluten-free options
Kid friendly
Outdoor seating
Private dining
Reservations recommended 
Resort casual
Self-parking
Valet parking
Vegetarian options
