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 more than 1,000 different varieties of sweets––everything from 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 sink into Abba Zaba candy bars ($7.99 per pound), Big Hunk ($1.49), and the Holy Trinity for chewing connoisseurs: Beemans, Black Jack, and Clove Gum ($1.50 each). Imported and domestic chocolates cohabitate peacefully in neighboring bulk bins, and insurgent bands of gummy worms build IEDs out of Pop Rocks ($0.99) and plot military coups over Candyopolis's ruling class of imported Haribo gummy bears ($3.99 per half pound), which also come dipped in chocolate ($4.99 per half pound). With 48 flavors of Jelly Bellies ($5.99 per half pound), 50 unique PEZ dispensers ($2.49 each), and 21 colors of M&Ms ($5.99 per 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.
Every morning at Althea's Vault Café & Bakery begins the same way as the ovens flicker to life. From there, the staff proceeds to bake the day's assortment of breads, biscuits, cinnamon rolls, muffins, and other treats. Any of these goodies can create a satisfying breakfast alongside an espresso drink made from organic, fair-trade Firetrade Coffee beans, which are roasted to perfection above aromatic, mesquite-fueled flames. For lunch, the bakery features a bistro-style menu of artisanal sandwiches, burgers, and hearty salads.
After perusing the chalkboard menus of meals and beverages, diners are encouraged to linger and enjoy their order at one of the small tables that fill the intimate café space. Dark earthenware tiles complement the warm tones of the room's wooden accents and mocha-hued upper walls.