Within The Pink House's elegant environs, guests laze their way through teatime and beyond with a plethora of loose-leaf liquids served next to an extensive menu of house-made soups and sandwiches. With more than 50 varieties to choose from, pots of loose-leaf tea ($2.99), help sippers brush up on etiquette while extending the pinky finger, entire arm, or prehensile ponytail of their choosing. Sandwiches made from freshly baked bread include the Summer Garden, with layers of cucumbers, alfalfa sprouts, avocado, and a victory garden's worth of other vegetables ($7.49). Gobble a savory slice of the smoky ham and cheese quiche ($8.49) or indulge spice-seeking palates with the southwestern cobb salad—a toothsome mixture of romaine lettuce, grilled chicken, egg, and bacon tossed with Tex-Mex-inspired vegetables before getting drizzled and dressed with salsa ($7.49). Chocolate radars will ecstatically short-circuit when in close proximity to the shop's hot, gooey baked fudge, decadently topped with a dollop of whipped cream ($3.99 for whole).
The Belvidere Tea Room serves light lunch fare and pots of fine tea Tuesday–Saturday on the first floor of a 9,000-square-foot Belvidere mansion. Built in the early 1900s, the castle-like Victorian home still evokes the grandeur of its past with period furniture, pressed-tin walls, and original woodwork and trim brought from the 1904 World's Fair in St. Louis. Complimentary tours offer guests a glimpse into the mansion's many chambers, including a grand ballroom adorned with gold chandeliers.
Boar’s Head meats and Amish cheeses bring deli cred to The Nut House’s pecan wood log cabin. Hot Mama’s customers customize sandwiches from a list of five meats, six cheeses, and eight spreads, with unusual options including tangerine habanero mustard and oven roasted garlic mayo. A full-sized chicken breast sandwich borrows a hot outfit from chipotle honey lime mustard before emerging on a plate beside potato salad and the dessert of the day ($7.49). Liquid lovers can elbow sandwiches out of the way for a cup of soup and half sandwich combo ($7.49), while those still full from yesterday’s full sandwich can opt for a lone half ($4.29). Hot Mama’s serves up made to order meat stacks Monday through Saturday, 10 a.m. until 6 p.m.
Compadres Mexican Grill, whose expanding number of successful restaurants merited a feature in Tulsa World, dishes up a menu replete with authentic Mexican fare at the Broken Arrow location. The baja salad’s lettuce supports a tropical cargo of mango salsa atop doubloons of chicken and shrimp ($8.59), and a warm dish of white queso melting over grilled chorizo ($5.79) quiets rumbling stomachs more effectively than the power-shush of an enraged librarian. For the main course, a trio of borracho tacos enfolds seasoned steak with avocado and pico de gallo ($10.15), and the tilapia de la parilla mingles fish with garlic shrimp under a generous splash of white garlic wine sauce ($11.45). Spicy ranchero sauce smothers hand-rolled enchiladas concealing grilled steak, eggs, and jack cheese ($9.99), and eager choppers tear away the burrito de la casa’s 12-inch tortilla to find the chicken, beans, and guacamole secreted within ($8.49).
For years, dough has complained about its crummy countertop view, which is why the gluten rehabilitators at Andolini's hand-toss each of their pizza's rounded crust-disks. Toppings are mercilessly sliced daily, and cheese is hand-grated in house. Signature pizzas (ranging from $8.95 for 10" to $26.95 for 20", depending on toppings) include the clemenza, a savory wreck of meatballs, genoa salami and italian sausage, and the alliterative pistachio pesto pizza, with ricotta cheese, mozzarella, and pesto made with fresh-ground pistachios. All the recipes on the menu come straight from the owners’ (brothers Jim and Mike Bausch) family table; they’re personal recipes crafted with fresh, authentic ingredients. Run taste buds over the selection of salads, strombolis, calzones, sandwiches, pasta, entrees, and desserts.
Ruby Tuesday is in the business of quality—its recipes call for 100% USDA Choice beef, seasonal vegetables, and premium cheeses. The staff handcraft and cook burgers, slathering the patties in aged New York cheddar, applewood-smoked bacon, and barbecue sauce. They heap mountains of fresh greens atop the famed Garden Bar, where customers can construct their own salad. The bar is kept stocked with beers and liquors, as well. A resident mixologist whips up signature cocktails such as the Ruby Relaxer, a tension-banishing blend of vodka, rum, and peach schnapps topped with pineapple and cranberry juices.
Griselda Cesar Martinez has been dishing out authentic Mexican eats since 2006, when he purchased a mobile taco stand and named it El Refugio Azteca. After a couple years driving around the area, his culinary prowess and dedication earned him a permanent stomping ground. Within this brick-and-mortar restaurant, Martinez still stuffs tacos, burritos, and love letters to grizzlies with traditional meats such as spicy chorizo, beef tongue, and pork stomach.