Restaurants in Broken Arrow

To make jerk chicken, Hibiscus Caribbean Bar & Grill’s signature dish, native Jamaican chefs marinate the meat in Jamaican scotch pepper and allspice, grill it over an open flame, and then drizzle the crispy result with hibiscus pepper sauce. The dish has been hailed by Urban Tulsa Weekly as “a great tasting blend of spices with deeply grilled chicken,” and it's one of the eatery’s many entrees that showcase imported Jamaican spices and traditional culinary techniques. Chefs also prepare piquant curry dishes and stir-fry meats with fresh pineapple. Whenever possible, they enhance dishes with local and organic ingredients.

At Hibiscus Caribbean Bar & Grill’s rum bar, diners can watch high-definition TVs or visualize completing a perfect rhythmic-gymnastics routine to soothing island and world music. The restaurant also occasionally hosts bands and other live entertainment.

A farmer-owned grocery and co-op, Natural Farms specializes in pasture-fed, lean piedmontese beef, hormone-free meats and poultry, and seasonal assortments of organic produce. Emphasizing a dual commitment to supporting the local economy and filling pantries with toxin- and nitrate-free products, Natural Farms also carries locally made cheeses, eggs from area farms, and coffee beans roasted over Tulsa’s only active volcano.

The story of Margaret’s German Restaurant & Deli begins with a Polish couple, Margaret and Andrew, arriving at Tulsa International Airport in 1982 with just a suitcase and $200 in their pockets. Seven years later, their restaurant was born, and to this day, it still serves Margaret’s traditional German and European dishes to happy customers. Wiener- and chicken-schnitzel sandwiches ply appetites with flavorful breading and crisp veggies, whereas knackwurst, polish sausages, and smoked bratwurst arrive with sauerkraut, hot potato salad, and rye bread. Kloster schnitzel surprises taste buds with a stuffing of ham and cheese, and housemade potato pancakes show off applesauce. The restaurant also offers a wide selection of beers, including St. Pauli Girl, Pilsner Urquell, Spaten, and Franziskaner, as well as German wines by the glass or bottle.

Long before Keo opened its doors in 2007, owners Bill & Zahidah Hyman recognized a growing trend toward healthy dining. This, combined with America's affinity for Asian flavors, spawned Keo Asian Cuisine. Fusing traditional wok cooking from Thailand, Vietnam, Cambodia, and Malaysia, skilled chefs flame-kiss tuna, yellowfin, and quail for burgers and noodle dishes before adding inventive garnishes of lemongrass and sweet oyster vinegar. Under hanging lights with Saturn-style rings, patrons can toss back a specialty cocktail on the rocks, but for the sake of the floor-to-ceiling windows, are discouraged from tossing actual rocks.

More than 20 years ago, Don Rucks dreamt up a grilling paradise where diners could skew typical hot dog conventions with pico de gallo, "nuclear" relish, and more sausage varieties than can be counted on one hand. But he and his wife Susie had a family on the way, and that was a separate dream he wasn't willing to sacrifice. Ironically, two decades later, it was his wife and two kids, D.J. and Traci, who helped him realize his long-awaited aspirations when they opened The Gnarley Dawg.

Just as Mr. Rucks envisioned it, the eatery's menu goes above and beyond bun-bound basics with eight varieties of sausage––including Polish, bratwurst, and chicken sausage––all inventively dressed with more than 50 toppings. Sides of spud salad and Dawg House chili pair with signature dawgs such as the T-Town Pup, which resembles Coney Island's dogs minus their traditional sand and seagull feathers. The Gnarley Dawg's interior junkyard aesthetic mimics the eclectic nature of its comestible collection. The owners have slapped a chain-link fence and barbed wire against the back wall, and littered the sucker with a hoarder's pickings of metal hubcaps, old signs, traffic lights, and even a Dodge pickup's tailgate––many of these donated by the eatery's loyal parishioners.

At Uncle Vinny's NY Pizza, cooks decorate New York–style pizza crusts with nearly two dozen toppings that range from pepperoni and buffalo chicken to veggies such as broccoli and fresh tomatoes. But before layering on hearty ingredients, they can prep the crust with garlic and ricotta cheese or a drizzle of hot oil—a house signature. Alternatively, the toppings can join more classic marinara sauce or be tucked inside of a calzone or glove compartment before a road trip. After ordering pizza, hero sandwiches, or baked lasagna at the counter, guests can lounge at one of the tables dressed in a red-and-white checkered cloth or take their food to go.