The Rusty Nail Winery is a premier tourist destination in southern Oklahoma. Tourists and locals alike can sip, taste, relax, select the perfect bottle of wine to take home, explore our unique gift shop, or sample tasty foods from our Bistro.
Each Candyopolis is home to over 1,000 different varieties of sweets, with everything from old-fashioned Depression-era favorites such as licorice Herbert Hoovers and "chewing dirt" to the latest wave of sugary and sour confections (Toxic Waste sour candy, $1.99). Retro sweet teeth will delight at the sight of Abba Zabba candy bars ($1.49), Big Hunk ($1.49), and the Holy Trinity for chewing connoisseurs: Beeman's, Blackjack, and Clove Gum ($1.50 each). Imported and domestic chocolates cohabitate peacefully in neighboring bulk bins, while insurgent bands of gummy worms build IEDs out of Pop Rocks ($0.89) and plot a military coup over Candyopolis's ruling class of imported Haribo gummy bears ($3.99/half pound), which also come dipped in chocolate ($4.99/half pound). With 48 flavors of Jelly Bellies ($5.99/half pound), 50 unique PEZ dispensers ($2.49 each), and 21 colors of M&Ms ($5.99/half pound), each year Candyopolis exports a colorful crop of treats directly to the bellies of local children, children-at-heart, and hopelessly misinformed health nuts everywhere.
Sunlight filters through the thick leaves of whispering pine tress, illuminating a 20-acre clearing of vineyards, lily ponds, and lush gardens. This is the site of Whispering Pines Restaurant and Lounge, whose fairytale backdrop and upscale French fare has won the veneration of Discover Oklahoma. Guests who find their way onto its grounds are greeted by a towering 1900s-style mansion adorned in ivy and surrounded by a wrap-around porch. Inside, white-clothed tables scatter across deep-red carpets amid hanging artwork and a roaring fireplace.
Owners and head chefs Chinda and Rany Kchao await to serve guests, drawing on years of fine-dining and French-continental culinary experience. The Kchaos and their family bring forth plates of upscale French fare and decadent steaks, punctuating each course with a house-made, palate-cleansing sorbet instead of a palate-cleansing spray from the garden hose. After dinner, guests of the inn climb the grand staircase to the main-house suites or meander across the grounds to independent cottages, where whirlpools and baskets of treats await them. In the morning, servers deliver freshly prepared breakfasts to each room.
IHOP's first pancake was flipped in Toluca Village, California, in 1958. More than 1,500 locations later, IHOP's kitchens still grill their signature pancakes next to a surfeit of omelets, stuffed french toast, and inventive breakfast creations that rival the government's WiFi-compatible biscuits and gravy. Though syrup is IHOP's condiment of choice, diners can squirt ketchup onto an assortment of meaty burgers or french fries that share plate space with country-fried steaks and french-onion pot roasts made with USDA-choice beef. The Euless, McKinney, and Ardmore locations serve their smorgasbords of sustenance 24 hours a day.