So established is Circle K that even brand-new vehicles recognize what its red-and-white logo stands for—fuel, snacks, and everything else a car might need to keep powering down the road with its driver. Circle K's story starts back in 1951, when Fred Hervey bought three Kay's Food Stores in El Paso, Texas. Under his guidance, these three little shops grew into the more than 3,000 convenience stores that crouch on our nation's street corners today.
After rolling up to a Circle K, drivers can pump their faithful roadsters full of high-octane fuel and send them skipping through a car wash to experience the cleansing touch of Blue Coral Beyond Green and Rain-X products. Then it's time to step inside the air-conditioned shop for a peek at the provisions. Rows of sodas hibernate behind glass doors, and snacks, candy, and their ATM guardians stand boldly out in the open. Some Circle Ks also offer the Take Away Café, which presents an appetizing lineup of healthy road fare including Ball Park hot dogs. Drivers can gear up for a long drive with Premium Coffees or enjoy a cold Polar Pop, whose specially formulated cup keeps drinks colder thanks to the family of tiny snowmen trapped in its foam walls.
Sara Brinson loved making cupcakes with her family and friends. When she died unexpectedly in 2007, a cupcake bakery seemed a fitting way to honor her memory. Since then, executive chef Eric Smith has assembled a menu of 21 original, seasonally inspired cupcake recipes. Rather than being slathered with inches of frosting, each treat conveys its unique flavor profile with elegant minimalism. A single blueberry perches on pristine buttercream, a cluster of toasted marshmallows sits like a cloud that drifted too close to the sun atop a cocoa-puff-inspired creation, and a ring of br?l?ed pineapple perfectly fits an upside-down-style cakelet.
Customers stopping in to pick up special orders for weddings or parties might still be tempted to sit and enjoy the sweet smells for a while inside the bakery?s two cafes, one a dollhouse of a cottage in Edmond, and the other a mod-styled, royal-frosting-white downtown space. Both locations reach out to their communities in a variety of ways, from selecting charities to benefit with their sales to date-night and family events.
In addition to celebrating its four-year anniversary, Berri Licious also celebrates freedom from hormones, pesticides, and gluten with sweet, vibrant bursts of frozen yogurt. A rotating lineup of flavors teems with live active cultures. Red velvet and Cinna-bun simulate the comforting flavors of baked goods, and cantaloupe and watermelon conjure memories of summertime picnics and supermarket-aisle bowling tournaments. Free of fat and packed with calcium, most varieties help to whittle waistlines and build strong bones. An assortment of candies, nuts, and fruits adds color and crunch to the shop’s creamy swirls. Snackers can also indulge in decadent coffee drinks such as caramel macchiatos and lattes.
Strips of beef sizzle on the grill until nearly caramelized on the outer layer; then they reabsorb their juices while resting on a plate with sautéed onions, bell peppers, and a generous sprinkling of monterey jack cheese. The result is alambre, and it’s one of many original recipes invented by the chefs at Habaneros Mexican Restaurant, according to the Edmond Outlook. Another novel dish is the pork chili verde, where pieces of marinated pork simmer in green and red salsa. Diners can also sample more traditional Mexican entrees such as chiles rellenos—poblano peppers stuffed with cheese and chicken—or fajitas with chicken or beef.
After a series of kitchen experiments, Jake Wigley finally did it: he created the perfect chili to top Nathan’s brand all-beef hot dogs. Today, Jake rises bright and early each and every day to create and re-create his hard-earned recipe from scratch for his menu of regionally inspired coneys. He piles the Carolina with chili and coleslaw, slathers the Western with the perfect balance of barbecue sauce and cheese, and constructs the classic, famous coney with chili, mustard, and enough onions to make a statue cry. Aside from Nathan’s dogs, Jake also grills brats and ladles chili over spaghetti or directly into bowls for spoon-assisted consumption.
Kang's Asian Bistro's culinarians craft gastronomic creations from China, Japan, Vietnam, and Thailand. Sample a taste of Asia without simply licking the menu by digging into crispy spring rolls ($6.95 for 4), tender chicken lettuce wraps ($8.45), and Szechuan wrinkle green beans ($9.95). A hearty pad thai noodle bowl—customizable with your choice of chicken, beef, or shrimp ($6.95–$10.45)—squashes the temper tantrums of hunger pangs, and the jalapeño-kissed five-spice quail ($16.95) persuades a knife and fork to clandestinely meet in the middle of a plate. Sushi suitors can choose chopstick-ready morsels such as nigiri ($1.75–$5.25) and sashimi ($9.50–$10.50), as well as specialty rolls such as the Atlantis ($11.50), which pairs shrimp tempura with cucumber, freshwater eel, and spicy mayo.