Chef Grady Spears has authored numerous cookbooks and showcased his skills on Good Morning America and the Today show, yet he still doesn't identify with the term chef. He's a cowboy cook—a long, tall Texan who made a living punching and selling cattle until a freak happenstance involving a quitting chef landed him in the grill-pilot seat. Patrons at Grady's Line Camp Steakhouse won't find any polished bamboo floors; instead, gritty hardwood and log-cabin-style seating complement the hearty menu, responsible for the restaurant's placement on Texas Monthly magazine's list of the 38 best steak houses in the Lone Star State. Patrons can snuggle up to grilled steaks and southwestern-style stuffed peppers after enjoying a beer-battered and fried appetizer or can clink longnecks to live music on the weekends for a rowdy evening without regretting trying to tip over a snoozing cowboy.
Family-owned and '50s-inspired, Nikki's Swirl Shoppe specializes in self-serve frozen yogurt, custom milkshakes, and customized sundaes. Salted caramel, creamy cheesecake, chilled cubes of fresh pineapple, and whole blueberries and rasberries decorate frozen yogurt, whose flavors include strawberry, chocolate mint, hazelnut, pistachio, and pound cake. Like the color of trees and the fashion of chameleons, these flavors change with the seasons, with eggnog and pumpkin making appearances in the colder months. In addition to sating singular sweet teeth, Nikki's Swirl Shoppe hosts parties for all occasions.
Bogie?s Downtown Deli serves up hearty sandwiches and wholesome salads inspired by classic Hollywood films. Enjoy selections such as the Oklahoma Kid, a grilled chicken sandwich capped with monterey jack, avocado slices, and Thousand Island dressing, or the Great O?Malley, a gargantuan burger made with double meat and extra cheese. The restaurant?s walls are adorned with posters that display the Hollywood stars and starlets of yore that provide inspiration for the menu?s edibles.
When Travis Dickey opened the first Dickey?s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecued beans, potato chips, drinks, and that?s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality and, ultimately, the number of customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Dickey?s has been passed on to Travis?s sons, but not much else has changed?the quality meats are still seasoned and smoked onsite, and except for the addition of spicy cheddar sausage in 2011, the menu has remained largely the same for the last 50 years.
Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
Inventive combinations of locally sourced ingredients typify the fresh dishes that emerge from the kitchen at Zookini's. The cranberry burger brandishes ground beef mixed with dried cranberries and cream cheese, while the marinated margarita chicken rests on thick slices of ripe tomatoes. Pastas are all made in-house and serve as the foundation for the Zoo-preme carbonara and fettuccine alfredo. The eatery's eco-conscious, community-centered mentality carries over into the building itself, which is partially made from recycled materials, and the dining room walls bear the work of local artists.
A casual BYOB destination, The Ranch House Cafe serves up nightly specials, housemade desserts, and made-to-order breakfasts. During breakfast, served until 11 a.m., stop by for a freshly assembled breakfast burrito or fluffy custom omelet with a cup of coffee. In the afternoon, cooks whip up selections from the lunch menu, including double cheeseburgers, chicken-fried steak, and hand-battered fish-fillet sandwiches.