Worth The Drive Good food is essential to good travel, and in Oklahoma, some of the best reasons to get in the car are culinary. For the fourth year running, we’ve rounded up some of the state’s best destinations for turning a full tank of gas into a full belly.

PHOTOGRAPHY BY LORI DUCKWORTH

The Rock House in Talihina was created with date night in mind, and the nearly 100-year-old stone building has romantic views of the nearby Kiamichi Mountains (page 74).

58 March/April 2017 OklahomaToday.com 59 CHEESE, CHEESE ME Chouteau’s Amish Cheese house sells ALVA while living in Germany, and now the nearly sixty varieties of cheese including Taco Village Albanian immigrants and their teenage Bermuda onion and mango fire cheddar. In 1972, if Alva residents wanted children run one of southeastern Mexican cuisine, they had to drive Oklahoma’s best spots for delectable more than seventy miles out of town Italian dishes. It’s made them a lot of to find it—at least until Dudley friends in this small town. Brown, who owned an account- “In this community, everybody ing business at the time, decided to knows everybody, so people walk in change that. and we say, ‘Do you want your usual?’” “We would go to Enid once a week says Enxhi, Gezim and Adriana’s for Mexican food,” says Resa Har- daughter. “We know their names, ris, Brown’s daughter and co-owner their kids’ names, their pets, their

JJ RITCHEY of Taco Village. “My mom could great-grandma.” cook pretty good Mexican food, and Those looking for a taste of the my parents decided that’s what they old country will do well to check wanted to do.” out house specialties like Chicken Now, almost forty-five years later, Carchovi—artichoke hearts, grilled Harris still uses the recipes her parents chicken, mushrooms, and spaghetti developed in their kitchen. From the in creamy white sauce—or the Chef’s large and satisfying Sancho plate—a Favorite with grilled chicken, broccoli, huge tortilla filled with creamy refried bell peppers, and jalapeños sautéed beans and well-seasoned meat topped in that same white sauce with penne with chili and cheese—to the thin tor- pasta. But whether hunger calls for “Whenever people tilla chips with molten cheese sauce, pizza, , salad, or any number this menu makes Alva natives eager to of pasta dishes, lovers of Italian dining return to Alva, they’ve come home. will find their cravings sated here. “Whenever people return to Alva, —Nathan Gunter always got to go to the they say they’ve always got to go to the Taco Village first,” Harris says. Taco Village first.” —Leighona Bernstein WHEN, WHERE, HOW MUCH: Monday through , Taco Village Friday, 11 a.m. to 9 p.m. and Sunday, 11 a.m. to 3 —RESA HARRIS p.m. 315 East Court Street, (580) 364-0221. WHEN, WHERE, HOW MUCH: Monday through Fri- day, 11 a.m. to 9 p.m. and Saturday, 11 a.m. to 4:30 DID YOU KNOW: Those hoping for a p.m. 828 Oklahoma Boulevard, (580) 327-1357. healthy option should look no further than the Roma Salad with lettuce, DID YOU KNOW: Visitors from as far away tomatoes, garlic, cheese, artichoke as Wisconsin have been known to hearts, bell peppers, mushrooms, stop at Taco Village and get an order capers, and black olives in a lemon of twenty or more frozen burritos to dressing. Add grilled chicken or take home. shrimp for an extra bit of protein.

ATOKA CHOUTEAU The number of forks Luigi’s Italian Restaurant Amish Cheese House equates to the average For many, a thriving small-town Defy food that trends toward the cost of an entrée downtown is a perfect symbol of complex and revel in the simple good- and beverage. America. And on the picturesque ness of a fresh homemade sandwich at Court Street—Atoka’s main drag—the the Amish Cheese House in Chou- At Luigi’s Italian Restaurant in Atoka, owner and chef Gezim Mustafaraj creates = $10 and under American dream is an everyday reality teau. Opened in 2000 as a deli and for Gezim and Adriana Mustafaraj, bulk foods market selling products dishes like the Chef’s Favorite with grilled = $11 and up owners of Luigi’s Italian Restaurant. sourced from Amish wholesalers, chicken, broccoli, bell peppers, black Gezim learned to cook Italian food the Cheese House became a culinary olives, and jalapeños in a white sauce.

60 March/April 2017 OklahomaToday.com 61 destination on the strength of its deli the best delicacies western Oklahoma counter . As its reputation has to offer. grew, so did its space. “The cheese boards are sort of my “Every time we added more tables, puppies,” says owner Nelson King. we filled them,” says owner Wes Miller. “I’m always looking for more cheeses.” These sandwiches are made to —Kristin Kenney order with Amish meats and cheeses and country-style bread baked daily at the onsite Nettie Ann’s Bakery. WHEN, WHERE, HOW MUCH: Wednesday through They are best paired with soup like Saturday, 5:30 p.m. to 9:30 p.m. 22901 North Route creamy chicken with locally made 66 Service Road, (580) 323-6922. Amish noodles. For dessert, try one DID YOU KNOW HAIR OF THE DOG of the sixteen flavors of homemade : White Dog Hill is named At White Dog Hill’s Beany Bar, ice cream like Orange Pineapple for King’s dog, who passed away in waiting for a table can or Purple Cow. And visitors can 2016 and is buried on the property. grab a drink in style. take a taste of this remarkable place The Beany Bar downstairs is named away with more than 2,500 prod- after King’s other dog, Beans. ucts from the adjoining market like BROSCH/SHUTTERSTOCK JAVIER Amish-made jams, cheese balls, and COLLINSVILLE fudge.—Brooke Adcox Scoops & Grinds Hot or cold? Caffeine buzz or sugar rush? Scoops & Grinds on Collins- WHEN, WHERE, HOW MUCH: Monday through Fri- ville’s quaint Main Street offers it all day, 9 a.m. to 6 p.m. and Saturday, 9 a.m. to 5 p.m. for those in need of a little nudge to 101 South Chouteau Avenue, (918) 476-4811 get through the day. The small, sunny or amishcheesehouse.com. store serves café standards made from locally roasted coffee beans. Try the DID YOU KNOW: The Amish speak Penn- Caramel Steamer—steamed milk with sylvania Dutch, a language owner caramel syrup—or a dirty chai latte Leah Miller speaks with her Amish with steamed milk, chai tea, and an staff members. espresso shot. Scoops & Grinds also makes its CLINTON own ice cream in-house weekly using White Dog Hill an Italian gelato freezer. Varieties “The cheese boards are A gravel road off Route 66 leads rotate, but the Mocha Amore, using to the restaurant at the top of a rise house espresso, almonds, and dark sort of my puppies. I’m with spectacular views of the sur- chocolate ice cream, is a local favor- rounding prairie. First-timers may ite. The shop also features house- always looking for come to Clinton’s White Dog Hill baked goods like Lemonies—iced for the vista, but their senses soon are lemon bars with a brownie-like tex- more cheeses.” drawn away from the window toward ture—and delicate blueberry scones. , White Dog Hill the food. Chef Jacqui Thunderbull —Becky Carman —NELSON KING keeps things interesting by changing the menu each week with popular entrée specials such as crab cakes, WHEN, WHERE, HOW MUCH: Tuesday through lamb chops, game hens in the winter, Thursday, 7 a.m. to 8 p.m., Friday, 7 a.m. to 9 p.m., Curated cheese boards and dishes and sandwich specials like a jalapeño and Saturday, 9 a.m. to 9 p.m. 1023 West Main like shrimp skewers—not to mention burger on a ciabatta bun. Street, (918) 553-8010 or scoopsandgrinds.com. a stunning view of the surrounding Watching the sun set over the hill prairie—have made White Dog Hill one with a glass of and a cheese DID YOU KNOW: Owners Judy and Chris of western Oklahoma’s most popular board with fruit, stuffed olives, nuts, Broyles match customer donations to date night attractions. and a rustic bâtard might be one of the local animal shelter.

62 March/April 2017 OklahomaToday.com 63 like members of the family and still abides by Zeke Naifeh’s day-one motto: good food, generous portions, and fair prices.—Leighona Bernstein MORNING GOOD Classic in Henryetta is Main Street’s go-to spot WHEN, WHERE HOW MUCH: Tuesday through Sat- for breakfast. urday, 11 a.m. to 8:30 p.m. 704 Northeast Twelfth Street, (580) 338-5355. JAMES STEIDL/SHUTTERSTOCK

DID YOU KNOW: Regulars know to ask for Katrina’s Salad. The big grilled lemon chicken salad on top of a baked potato isn’t on the menu but sometimes will grace the specials board and is always just a polite inquiry away.

HENRYETTA Classic Diner While many beloved small-town din- ers affectionately could be called greasy With items like Sicilian Nachos, right, spoons, Henryetta’s Classic Diner hits and shrimp and grits, Abendigo’s provides the spot without leaving guests feeling quality and variety to vacationers in the sluggish. Omelets and hash browns are Beavers Bend State Park area (page 66). light and fresh, and the diner achieves breakfast greatness with perfectly soft biscuits. The expansive menu also includes traditional lunch and dinner options with hard-to-find items such ELK CITY started by inviting family and friends. and son of Lebanese immigrants— as liver and onions, fried zucchini, and Simon’s Catch We don’t even have a sign out front.” Zeke Naifeh and his wife Dee three-way chili sure to conquer the crav- Throttle down on the country road —Sheilah Bright first opened the doors at Naifeh’s ings of Southern food fans. leading to Simon’s Catch near Elk Steakhouse in Guymon. Now, their Frankie McKay-Robertson, the “We don’t even have a sign City. Soak up the countryside, and daughter Katrina Naifeh Akers and Classic Diner’s manager, says the Deep WHEN, WHERE, HOW MUCH: Wednesday and out front.” maybe give an Okie wave to the farm- her family serve the same hand-cut, Fried Granny Cake—a slice of Texas , Simon’s Catch ers before seeing what brings more Thursday, 5 to 9 p.m.; Friday and Saturday, 5 to charbroiled steaks, seafood, and toast with powdered sugar, whipped than a hundred people most nights to 10 p.m.; and Sunday, 12 to 9 p.m. From Interstate Mediterranean fare locals have loved cream, and a choice of fruit top- —QUESTA WILLIAMSON this neck of the prairie. 40 west of Elk City, take Exit 34 and drive 1.5 for nearly four decades. pings that edges into State Fair-food Aunt Tiny’s coleslaw, thick hand- miles south, turn right at the Simon’s Catch sign, Akers and her son Eric Bauer territory—is a recipe from co-owner cut steaks, golden fried shrimp, and and then drive 1.5 miles west. (580) 225-8400 or switch off kitchen duty, making Wayne Williams’ grandmother. With farm-fresh catfish with sides of chilled facebook.com/simonscatch. chicken-fried steak, honey-lime concoctions like this, it’s no surprise green tomatoes and slow-cooked pinto salmon, or juicy ribeyes served with that this place is a local treasure. beans with make diners go the DID YOU KNOW: On the road to baked potatoes, two pieces of crisp “We have regulars that come in distance. Save room for baked brownie Simon’s Catch, say hello to the and buttery Texas toast, and a side every day like clockwork,” McKay- pie sunk in a puddle of chocolate donkeys, alpacas, and zebra at the of fresh tabbouleh. Most meals come Robertson says.—Sara Cowan

JJ RITCHEY sauce, hot fudge, whipped cream, and neighbor’s place. with salad and a cup of Naifeh’s ice cream. famous tomato-based vegetable “Our menu is exactly the same as GUYMON beef soup, which patrons also may WHEN, WHERE, HOW MUCH: Monday through Friday, when we opened in 1993,” says Questa Naifeh’s Steakhouse purchase by the quart. 6:30 a.m. to 8:30 p.m. and Saturday, 6:30 a.m. to 2:00 Williamson, manager and daughter- On February 19, 1979, former After four generations, this p.m. 105 East Main Street, (918) 652-4000. in-law of owner Elisha Simon. “Elisha World War II mess hall sergeant— Panhandle institution treats its guests

64 March/April 2017 OklahomaToday.com 65 DID YOU KNOW: Local businesses rent ad “After my mom died, my dad space on the menu at Classic Diner, would take me there, and I’d sit on a reliable sign of a worthwhile stop. the bar stools,” she says. “Hamburg- ers are in my blood.” HOCHATOWN So when Red Elk realized her Abendigo’s dream of owning a restaurant, she “The shrimp and grits are the best looked to her roots. The result is the you’re going to get north of New Red Boot Grill’s old-fashioned lineup Orleans,” says Abendigo’s chef and of homemade soups, cookies, and, of TO BOOT partner Chad Sargent. It’s a bold as- course, made-to-order burgers. Lawton’s Red Boot sertion, and the supporting evidence It’s that last item in particu- Grill gets its name from Rocky Red Elk’s is persuasive. Pan-seared blackened lar that’s helped grow the cash- trademark footwear. shrimp in Creole tomato glaze are only customer base since Red Boot buoyed up in white cheddar jalapeño opened in January 2016. The gar- grits with smoky bacon and mush- gantuan namesake burger features rooms. Creative comfort food and two third-pound patties covered in

JJ RITCHEY steaks are what this Hochatown staple grilled onions, mac and cheese, and has been known for since 2002. chili. Specials—like Frito chili pie or Other customer favorites are the a burger with fried onions and jala- Sicilian Nachos—a hefty portion peños—appear daily on Red Boot’s of house-made chips topped with Facebook page.—Karlie Tipton Alfredo sauce, black olives, peper- oncinos, and jalapeños—along with classics like fried calamari, catfish, WHEN, WHERE, HOW MUCH: Monday through salmon, and crème brûlée. A full bar Thursday, 8 a.m. to 3 p.m. and Friday and Saturday, serves on tap and like 8 a.m. to 4 p.m. 1916 Southwest Lee Boulevard, the salted caramel martini and Sex (580) 713-5335 or facebook.com/redbootgrill. in a Cabin. And starting in March, the expansive outdoor patio will host DID YOU KNOW: Red Boot Grill got live music every weekend, making its name from Christy Red Elk’s Abendigo’s a top entertainment spot husband Rocky, who wore red boots in this southeastern Oklahoma resort when the couple first started dating. town.—Megan Rossman When he proposed to her, Rocky put “The shrimp and grits are the ring in his boot for her to find.

the best you’re going to get WHEN, WHERE, HOW MUCH: Monday through MIDWEST CITY Saturday, 4 p.m. to 9 p.m. The bar is open until 11. C’est Si Bon Catfish & Po-Boys north of New Orleans.” U.S. Highway 259 and Stevens Gap Road, (580) 494- Behold the catfish, often wrapped , Abendigo’s 7222 or abendigos.com. in an armor of cornmeal, a bottom- —CHAD SARGENT feeder that tastes like a diner would DID YOU KNOW: Looking for a secret imagine a bottom-feeder would. Then menu item? Order the sautéed there’s catfish à la Ken Mills, owner mushrooms served in a garlic cream of C’est Si Bon in Midwest City and sauce with toast. Del City. Mills—known as Chef Ken—operated New Orleans kitchens, LAWTON and he knows catfish. His emerge in Red Boot Grill a light, fluffy coating full of flavor and Christy Red Elk wasn’t raised crunch. Each plate comes with Tiger exclusively on hamburgers, but when Sauce, which adds sweet, tangy notes. For a quarter century, Miss Addie’s Café she was growing up in Mangum, the For those looking for Cajun classics, & Pub has been popular with Muskogee Hamburger Inn hosted some of her the menu also features po-boys and locals and travelers for its quiches, salads, fondest memories. red beans and rice. soups, and desserts (page 68).

66 March/April 2017 OklahomaToday.com 67 DAS BOOT CAMP

“I’m just the guy keeping But whatever the choice, a word to DID YOU KNOW: C’est Si Bon is one of NORMAN homa in Norman when, as fate would the wise: Get a second bottle of Tiger the most popular food options at Das Boot Camp have it, they both worked at a local the tradition alive.” Sauce when picking up an order to go. Oklahoma City’s Festival of the Arts Platter-sized soft Bavarian pretzels, pasta shop. Laura’s great-grandparents , Bobo’s —Dyrinda Tyson every April. crunchy golden schnitzel, and German immigrated from Turin, Italy, and —RON BENNET draft served in boots: Every day she has a lifetime of practice in Italian MUSKOGEE takes on the festive spirit of Oktober- cooking, which is why the fresh, tooth- WHEN, WHERE, HOW MUCH: Monday through Miss Addie’s Café & Pub fest at Das Boot Camp in downtown some pasta at Gaberino’s Homestyle Saturday, 11 a.m. to 9 p.m. and Sunday, 11 a.m. In 1915, people rushed to the tall Norman, a German eatery dreamed up Italian Restaurant is made locally and to 8 p.m. 101 North Douglas Boulevard in Midwest brick building on West Broadway by Andy and Laura Gmeiner in 2012. serves as the perfect bed for the tangy, City, (405) 610-2555. Monday through Thursday, Street in Muskogee for elixirs to fix “It’s home-cooked comfort food from classic marinara made in-house daily. BOOT SCOOT 10:30 a.m. to 9 p.m.; Friday and Saturday, 10:30 what ailed them. Since 1992, the scratch,” says Andy, a native of Munich. Don’t miss the tender handmade Das Boot Camp visitors a.m. to 10 p.m.; and Sunday, 11 a.m. to 8 p.m. remedies from the former Smith’s “It’s not just sausage and sauerkraut.” meatballs—from a family recipe— looking for a bit of a kick 5501 Main Street in Del City, (405) 601-8822. know to order the Buffalo Drug Store—now Miss Addie’s Café Das Boot Camp innovates by available with fettuccine or on a Sausage made from spicy cajuncatfishandpoboys.com. & Pub—center on quiches in flavors serving affordable German-flavored messy, melty sandwich topped smoked buffalo meat, beef

like turkey bacon and tomato or green American dishes—such as burgers with smoked provolone on a crusty IRINA DANYLIUK/SHUTTERSTOCK sausage, fresh jalapeños, chile with ham. made with bratwurst patties or hand- baguette. Save room for the heavenly and cheddar cheese. Owners Toby and Bernadette cut fries topped with goulash—in Italian cream cake with coconut Feickert transformed the former drug addition to hearty, traditional Ger- and cream cheese frosting, or finish store into a restaurant and added a man foods like Wienerschnitzel and the feast with an unusual digestif: pub-style dining room—all named in homemade spätzle egg noodles. Andy Italian Coffee, a cup of java made honor of the original druggist’s wife, brews up to eight lagers and ales at his boozy with a bit of chocolate dessert Addie Smith. other restaurant, Royal Bavaria, each wine.—Becky Carman “I wanted to do something where of which is a perfect complement to businesspeople can entertain clients Das Boot Camp’s food. and families can come in for a relaxed “We brew the beer, and then dur- WHEN, WHERE, HOW MUCH: Daily, 11 a.m. to 9 meal,” says Toby. “My thought was ing the fermenting and aging process, p.m. 283 Thirty-fourth Avenue Southwest. (405) 310- to have an adult hangout with that we sample it every day,” says Andy, 2229 or gaberinos.com. tiny niche—white tablecloths with a who abides by strict German beer pub feel.” purity laws when creating his brews. DID YOU KNOW: In June 2014, Gaberino’s Don’t overlook the unique daily “It’s nice to watch the beer unfold its began serving Sunday brunch with a specials or featured salads like Addie’s flavor and characteristics.” special menu that includes breakfast Salad with grilled chicken breast, The best part? All entrées are ten pizza and carbonara topped with a sugared pecans, mandarin oranges, dollars or less.—Brooke Adcox fried egg. sliced red onion, and poppy seed dressing. All Miss Addie’s soups OKLAHOMA CITY and desserts are made from scratch, WHEN, WHERE, HOW MUCH: Open daily, 11 a.m. to Bobo’s though customers gravitate toward 12 a.m. 229 East Main Street, (405) 701-3748 For anyone who doesn’t know the Baked Fudge, which is cooked in or das-bootcamp.com. where it is, Bobo’s can be hard to a water bath, giving it a crunchy top spot. The truck sits in a parking lot in and gooey insides.—Sheilah Bright DID YOU KNOW: There’s a trick to drink- northeast Oklahoma City. There’s no ing beer out of a boot-shaped mug. sign, so most people just follow the “When the bubble comes, turn the smoke, says proprietor Ron Bennet. WHEN, WHERE, HOW MUCH: Monday through Sat- boot,” says Laura, who advises ro- Bobo’s chicken wings are hickory urday, 11 a.m. to 9 p.m. 821 West Broadway Street, tating the glass to prevent a clothes- smoked then breaded and fried. The (918) 682-1506 or missaddies.com. soaking surge of beer that happens result is a smoky, crispy marriage WHEAT RELIEF when air gets trapped in the toe. of two Southern institutions: fried For an extra dollar, DID YOU KNOW : The poppy seed dressing chicken and . A drizzle of JJ RITCHEY Gaberino’s chefs will make at Miss Addie’s is so popular with NORMAN honey, available on request, gives the any pizza on the menu with a gluten-free crust. customers that the Feickerts offer it Gaberino’s Homestyle Italian dish an extra sticky sweetness. It’s Ramen now occupies its rightful place as for sale by the bottle along with a Restaurant the same recipe that’s kept late-night a high-end dinner option at Main Street cookbook featuring three hundred of Laura and Mitch Duprez met while crowds coming to Bobo’s for more Noodle in Stillwater (page 72). the restaurant’s recipes. students at the University of Okla- than twenty years.

68 March/April 2017 OklahomaToday.com 69 “We’ve been doing it the same way OKLAHOMA CITY for a couple of decades,” Bennet says. Istanbul Turkish Cuisine “I’m just the guy keeping the tradition Located in a shopping center on a alive.”—Silas Allen busy stretch of North May Avenue in Oklahoma City, Istanbul Turkish Cuisine serves a mix of meat and WHEN, WHERE, HOW MUCH: Friday and Saturday, vegetarian dishes that are both exotic 6 p.m. to 3 a.m. Northeast Twenty-third Street and and accessible. Turkish food doesn’t Missouri Avenue. use a large number of spices, so the flavors are relatively mild and may DID YOU KNOW: In 2005, Mike Bone, remind diners of Italian or Greek a Native American Christian rap dishes, says co-owner Rachid Ayare. duo from Oklahoma City, released The menu’s standout is the Chef’s a song titled “Bobo’s Chicken,” Special, bursa iskender. Blended in which they say the food truck’s sirloin and lamb vertically roasted offerings “taste so good make me call and sliced on top of Turkish pide it first class.” bread and smothered with a tomato sauce, the dish is rich and satisfying. OKLAHOMA CITY A handful of traditional Turkish Grill on the Hill desserts also are available, but Ayare The line stretching out the front door suggests the burma, a homemade is a testament to the goods inside Grill butter dough with pistachio and on the Hill. Named for its location in syrup, a close relative of Greek Oklahoma City’s Capitol Hill area, this baklava. Order Turkish coffee or tea, diner’s been bustling since it opened or ayran, a salted yogurt drink, to in June 2008. Big hits include catfish, round out the meal.—Sara Cowan chicken-fried steak, burgers, and Cajun chicken and mushrooms. Owners Norma Ericson and Rory Carver tout WHEN, WHERE, HOW MUCH: Tuesday through fish tacos as a dish of choice: Enrobed Sunday, 11 a.m. to 10 p.m. 3604 North May Avenue in fresh flour tortillas, crispy hand- in Oklahoma City, (405) 943-4000. breaded slices of catfish come with coleslaw, red onions, and a drizzle of DID YOU KNOW: Thunder player Enes homemade chipotle cream sauce. Kanter—himself a native of Tur- Breakfast options are just as entic- key—is a big fan of Istanbul Turk- ing: Strawberry pineapple fritters, ish Cuisine’s signature dish bursa crispy haystack hash browns, omelets, iskender, says Ayare. and French toast will conquer any hunger, but save room for breakfast POTEAU burritos and fluffy biscuits served with The Coffee Cup the restaurant’s made-in-house cho- As the saying goes, if you want rizo .—Megan Rossman something done right, do it yourself. That’s why, when Tammie Johnson couldn’t find a good coffee shop in WHEN, WHERE, HOW MUCH: Monday through her hometown of Poteau, she decided Thursday, 6:30 a.m. to 3 p.m. and Friday, 6:30 a.m. she would take the initiative and open to 8 p.m. 324 Southwest Twenty-fifth Street, (405) one of her own. 634-9866 or grillonthehillokc.com. “We didn’t have a place like this in Grill on the Hill in Oklahoma City our small town,” says Johnson. “We is a comfort-food haven where DID YOU KNOW: Carb-conscious beef and kept waiting for someone to open one breakfast—like fried haystack chicken plates no longer are on the up, and when they didn’t do it, we hashbrowns, eggs, and toast—draws menu, but ask, and you shall receive. finally did.” pre-workday crowds.

70 March/April 2017 OklahomaToday.com 71 ThoughThe Coffee Cup began as Anything includes ham and cheese a coffee spot, it has grown into much calzones with Gusto’s five-cheese more in this southeastern Oklahoma sauce; marinated pork chops with community, with breakfast, lunch, din- mac and cheese; or Pasta Gusto ner, and even live music on weekends. with cuts of ribeye, fresh spinach Customers can start the day here and tomatoes, caramelized onions, with coffee from Oklahoma suppliers grilled artichokes, roasted garlic, like Tulsa’s Topeca Coffee Roasters and penne pasta tossed in a five- “With Italian, you can and Elemental Coffee in Oklahoma cheese bacon sauce. Thanks to a fire City, as well as a selection of omelet pit, patrons can enjoy the western do anything.” sandwiches or sweet treats (try the Oklahoma view on the patio year- , Gusto’s stacked Specialty French Toast with round.—Leighona Bernstein —JENI HINKLE cream cheese and choice of jelly). Lunch brings a selection of fresh-cut salads and filling sandwiches including WHEN, WHERE, HOW MUCH: Monday through the ever-popular Reuben or the health- Saturday, 11 a.m. to 9 p.m. and Sunday 10:30 a.m. to ier turkey pesto.—Nathan Gunter 2 p.m. 720 South Main Street, (580) 938-5488.

DID YOU KNOW: The sign outside of WHEN, WHERE, HOW MUCH: Monday through Gusto’s pays homage to its roots. The Thursday, 7 a.m. to 8 p.m.; Friday, 7 a.m. to 9 p.m.; “full-service” gas station sign fea- Saturday, 8 a.m. to 9 p.m.; and Sunday, 10 a.m. to 2 tures the prices of sausage meatballs, p.m. 401 North Broadway Street, (918) 647-2622. the strawberry spinach salad, and the lunchtime pizza buffet. DID YOU KNOW: It’s not on the menu, but regulars know to show up at STILLWATER breakfast for the Wild Bill sandwich, Main Street Noodle named for a loyal customer. It’s a In a college town, the idea of ham omelet on Texas toast with sau- having ramen for lunch might call téed bell peppers, onions, jalapeños, to mind bricks of instant noodles cheese, fresh tomato, chipotle mayon- that come in bright plastic packag- naise, and a side of salsa. ing. But at Stillwater’s Main Street Noodle, ramen is leagues ahead of SHATTUCK the packaged kind made in a dorm Gusto’s Italian Grill & Pizza lounge microwave—even if it takes The site of a former gas station longer to cook. Each bowl of steam- on the east side of the street now ing noodles, meat, vegetables, and FABIO BERTI/SHUTTERSTOCK FABIO is home to Gusto’s Italian Grill broth is the result of hours of work, & Pizza, where owners Jeni and says owner Lee Stice. Jeff Hinkle provide their customers The restaurant takes inspiration with delicious Italian dishes and a from the cuisines of Japan, Korea, welcoming place to get together and Vietnam, and other Asian countries. enjoy a meal. After moving back to One of the most popular dishes, MOLTO BENE Gusto’s Italian Grill & Jeni’s hometown of Shattuck from tonkotsu ramen, hails from the Pizza in Shattuck offers Kansas City, the couple followed Japanese island of Kyushu and comes a wide selection of Jeff’s dream to open a restaurant with roast pork, vegetables, and a sandwiches, including and built Gusto’s from the ground boiled egg in a creamy broth. a chicken alfredo sub. up. Jeff is the head chef, and Jeni For those looking to try something makes desserts. different, Stice recommends the Whether visitors are looking for a slice of “We felt like there was a niche,” Taiwanese beef, a richly spiced beef pizza, a hearty calzone, or a rich pasta Jeni says. “With Italian, you can do and noodle stew served with chilies dish like the Pasta Gusto, Gusto’s in anything: steaks, pasta, pork chops.” and limes.—Silas Allen Shattuck has it on the menu.

72 March/April 2017 OklahomaToday.com 73 ALL ECLAIR Though its sandwiches make for a Rock House in the Kiamichi Moun- fauxrizo, and avocado crema that no DID YOU KNOW: Chimera shares its birth- Esparza says. “We make sure the food satisfying lunch, Red Rock Bakery & WHEN, WHERE, HOW MUCH: Daily, 11 a.m. to tains near Talihina, they created the one misses the meat. Lunch brings day with owner Robert Stuart’s son, is consistent.” Deli in Stillwater is best known for 2:30 p.m. and 5 to 9 p.m. 622 South Main Street, perfect spot for a date. They reno- salads, wraps, and sandwiches like Harvey. The now four-year-old was Patrons favor the enchiladas, which sweet treats and pastries. (405) 564-0435. vated an old stone house on their the Bluebird, a light but satisfying born on the same day the restaurant come with a choice of cheese, chicken, 280-acre property with stunning combination of chicken, bacon, brie, opened its doors in January 2013. or ground beef filling and rich sauces DID YOU KNOW: In addition to its popular views across the nearby valley, added and pickled blueberry smash. And like queso blanco, ranchera, chili con Taiwanese beef, Main Street Noodle on a kitchen, and began driving once afternoon treats like crispy cauli- WEATHERFORD carne, and suiza, a green tomatillo serves authentic pho, Vietnamese a week to Oklahoma City or Dallas flower Buffalo “wings” and the Casa Soto sauce. The street tacos, one of Es- noodle soup. for fresh, high-quality ingredients. Gin —with black tea and red Since it opened in July 1985, Casa parza’s personal favorites, are made And while the view is a stunner, chai-infused gin and ginger beer pre- Soto has attracted an especially with two corn tortillas filled with STILLWATER it’s easy to look away once the meal pared behind Chimera’s bar—come dedicated and loyal customer base in tender steak and chorizo, blanketed Red Rock Bakery & Deli arrives. Each reservation is for an hour together for a dining experience that this Custer County town. Founded with melted cheese, and served with With more than a dozen kinds of and a half to two hours depending on could best be described as legendary. by Elva Soto and her children Teresa cilantro, onions, and avocado salad. sandwiches, Red Rock Bakery & the season, meaning diners are able —Karlie Tipton and Arcenio—and now run by Elva’s —Kristin Kenney Deli’s three locations have something to take their time to enjoy authentic daughter Carmen Esparza—Casa So- to fit nearly anyone’s taste. But every Maryland crab cakes, melt-in-your- to’s thirty-two-year history has made Chimera in Tulsa is a popular breakfast item here has at least one thing in mouth Angus steaks, house-made WHEN, WHERE, HOW MUCH: Sunday and Monday, this restaurant almost like another spot for vegetarians and carnivores common: the bread. This popular rolls with honey butter, an extensive 7 a.m. to 5 p.m. and Tuesday through Saturday, member of the family for many locals. alike. The Daydream Nation combines Stillwater spot makes its loaves from wine list, and a rotating selection of 7 a.m. to 10 p.m. 212 North Main Street in Tulsa, “Since my mother started the busi- tofu scramble with potatoes, black scratch every day starting as early as dessert specials made from scratch—as (918) 779-4303 or chimeratulsa.com. ness, she would always tell us, ‘Never beans, greens, smoked adzuki strips, midnight the night before, says owner is all the Balzannas’ food. So like any change your product or quality,’” avocado, salsa, and chipotle crema. Brad Essary. good romance, The Rock House is an It’s freshness that elevates this experience at once high-quality and

MEGAN ROSSMAN menu to something special. Red low-pressure.—Nathan Gunter Rock’s chicken salad sandwich combines a simple chicken salad with two slices of pillowy homemade WHEN, WHERE, HOW MUCH: Thursday through bread. It’s become one of the Sunday, 4 to 9 p.m. or by reservation. 52060 restaurant’s most popular offerings. Blackjack Ridge Drive northeast of Talihina, (918) “It’s simple,” Essary says. “It has no 567-3577 or therockhouse.us. preservatives, and people aren’t used to fresh bread.”—Silas Allen DID YOU KNOW: GPS has been known to lead visitors astray in finding the Rock House, so when calling to WHEN, WHERE, HOW MUCH: Monday through make a reservation, be sure to ask for Friday, 6 a.m. to 6 p.m.; Saturday, 6 a.m. to 3 p.m. directions as well. 910 North Boomer Road, (405) 377-3633; 3942 West Sixth Street, (405) 533-2025; and 702 South Main TULSA Street, (405) 564-0336. redrockbakery.com. Chimera The namesake lion/goat/snake DID YOU KNOW: Those who time their vis- painted on the sign over the front its properly might find themselves in entrance is the perfect introduction line with OSU quarterback Mason to Chimera in Tulsa. Whereas many Rudolph, who is a regular customer. restaurants struggle to define them- selves—upscale coffee shop, taqueria, TALIHINA vegetarian hotspot, vintage cocktail The Rock House bar—Chimera does it all well. “We owe our marriage to date Diners can start the morning night,” says Tami Balzanna. with a specialty coffee—a latte with So in April 2012, when Tami and house-made marshmallow syrup, per- her husband Sam—both natives of haps—and a Teenage Riot breakfast the Baltimore area—opened The taco, with so many goodies like eggs,

74 March/April 2017 OklahomaToday.com 75 DID YOU KNOW: Sweet Surprises will WHEN, WHERE, HOW MUCH: Monday through bake, decorate, and even airbrush Wednesday, 11 a.m. to 9:30 p.m. and Thursday custom cakes for weddings, birthday through Saturday, 11 a.m. to 10 p.m. 115 Southwest parties, or any get-together deserv- Main Street, (580) 772-0232. ing an above-and-beyond dessert.

DID YOU KNOW: Every day from 11 a.m. YUKON to 2 p.m., Casa Soto hosts a lunch Miller Grill buffet of traditional Mexican foods “We don’t mess around with small like mole with chicken, posole with portions here,” says Miller Grill hominy, and caldo de rez, a brisket owner Jason McCormack. stew with vegetables. While many chefs claim their dishes are satisfying, McCormack WOODWARD knows with mathematic precision Sweet Surprises Bakery how full diners will be when they Through a set of doors in downtown leave his Yukon eatery. Woodward, past some interior shops, “Our chicken-fried steak is half a the sweet smell of cookies and fresh- pound,” he says. “The Kitchen Sink baked bread welcomes customers to Burger comes with four pieces of Sweet Surprises Bakery, where owner bacon, six slices of American cheese, Kelle Robinson creates some of north- a fried egg, and three six-ounce beef FORTUNATE COOKIE western Oklahoma’s favorite delicacies. patties. And we have had very few Woodward residents know to Robinson says her specialty is finish our large Indian taco, which is visit Sweet Surprises Bakery decorated sugar cookies. She turns out twelve inches around and weighs four for cookies befitting any holiday or celebration. seasonal shapes like Valentine’s Day and a half pounds.” hearts and Christmas Santas as well Indulgence isn’t just for lunch and as everyday delights like nurse’s scrubs dinner at Miller Grill. On weekend ALENA ROZOVA/SHUTTERSTOCK and tractors. Then she glazes and me- mornings, try the Garbage Break- ticulously decorates the baked cookies fast—sausage, bacon, or ham and with buttercream frosting in every gravy on fry bread, hash browns or color and stocks the display case with home fries, egg, and cheese—or the tasty works of art. But dessert isn’t breakfast enchiladas covered in Mc- the only thing the bakery does well. Cormack’s special sour cream gravy Deli-style sandwiches, Bierox—Ger- sauce.—Karlie Tipton man rolls stuffed with savory fillings— made with Robinson’s homemade bread, and soups that change daily are WHEN, WHERE, HOW MUCH: Tuesday through lunch favorites. Friday, 11:00 a.m. to 8:00 p.m. and Saturday and Ninety-year-old Woodward na- Sunday, 8:00 a.m. to 3:00 p.m. 326 Elm Avenue, tive Cloeta Miller, a Sweet Surprises (405) 265-2775 or millergrill.com. regular, says her favorite thing at the “We don’t mess around bakery is the Thursday special—a DID YOU KNOW: Miller Grill offers an grilled-cheese sandwich with a warm Indian taco challenge. With at least with small portions here.” bowl of homemade tomato soup. twenty-four hours’ notice, McCor- , Miller Grill —Leighona Bernstein mack’s chefs will cook a piece of fry —JASON MCCORMACK bread the size of a sheet pan and top it with ten pounds of beef, beans, WHEN, WHERE, HOW MUCH: Monday through Fri- lettuce, tomatoes, cheese, onion, sour Indian tacos are among the many day, 10 a.m. to 5:30 p.m. 1107 Main Street inside cream, and homemade salsa. No one hearty choices at Miller Grill in Yukon. The Village Mall in downtown Woodward, (580) has ever finished the challenge, so The restaurant also is known for its 254-2980 or woodwardokbakery.com. McCormack isn’t sure what the prize hamburgers and breakfast items. will be when that time comes.

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