Since the staff members at Home Run Sliders are so dedicated to the art of burger-making, they know how important ketchup is in this construction. That’s why they’ve curated a ketchup bar with more than a dozen types of ketchup and condiments that patrons can drizzle over their sliders. Each hand-packed slider has a name that alludes to baseball—knuckle ball, rookie, sac fly, or just the symbols that a third-base coach uses—though the gourmet toppings make them a far cry from stadium food. The chefs slather the Rounding Third off with guacamole, add a dollop of mac ’n’ cheese to the Babe Ruth, and layer the 89er with a fried egg, bacon, and cheddar. Diners devour the sliders amid vintage baseball decor that includes old posters of Big League chewing gum, pictures of players from the early days of baseball, and a choir of hecklers shouting in Shakespearean English. The eatery even holds a weekly slider-eating contest to see how many American-beef patties and buns challengers can put away.
Boulevard Steakhouse doesn't think that beef should be too fancy. The kitchen decorates its custom-aged, hand-cut USDA Prime steaks in nothing but salt, pepper, and butter, preferring to let the fillets take the flavor spotlight. Some arrive completely free of accoutrements, such as the blackened bone-in rib eye. Others have a few costars on the plate: fillet tips come with mushrooms and garlic mashed potatoes, whereas beef medallions pair with blue crab.
Regardless of the presentation, each of the entrees is sophisticated in its simplicity—an ethos that applies to the entire restaurant. The dining area gives off a rustic vibe with wood ceilings and deep red wooden accents, which match several of the wines on a sprawling list. Set against exposed brick, the martini lounge is just as warm and antiquated. Here, bartenders craft classic cocktails from gimlets to Manhattans, as well as seasonal offerings such as The Great Pumpkin, a much better autumnal brew than eggnog or The Okay Pumpkin. Visitors on some weekend nights can sip their drinks as live music fills the space.
As a young cowboy who roped steers on East Oklahoma?s Wes Rayburn Ranch, Frank Thurber worked up an appetite. The frontiersman fried his meals in the back of a chuck wagon in the fields, and, back at the ranch, showed off his culinary skills for fellow ranch hands. Though not a rancher himself, Frank Thurber Jr. has followed in his father?s footsteps by serving up hearty Oklahoman cuisine. He and his wife, Carolyn, have slathered fried chicken with creamy gravy and doused burgers in tangy hickory sauce since 1978, with the help of their children, their grandchildren, and, one day, their grandchildren?s domestic androids.
Stars & Stripes Pizza offers thin 'n' crispy and hand-tossed crusts and a union of sauces and toppings from a selection of 20-plus, including garlic butter sauce and breakfast bacon that turns back into a ham when the sun sets.
Of course, diners can order one of 10 specialty pies, such as a Greek-inspired pizza topped with mozzarella and gyro meat. Said meat reappears in the pizzeria's gyro sandwich, while the other pizza ingredients can fill customizable calzones or finish their order with salad and wings. True to its patriotic name, Stars & Stripes even includes free cinnamon sticks or breadsticks with purchases made with a valid military ID.
Flatire's burgers accommodate a range of tastes and diets, with most burgers available with beef, chicken, tilapia (add $1), or veggie burger patties. An extensive list of 19 burgers begins with a classic hamburger ($5.99) and extends to the exotic yellow-fin tuna burger ($10.99) with pineapple-jalapeño relish and wasabi ranch. The two-wheel travelers and hubcaps decorating the eatery's entrance attest to the Flatire Blowout Burger's ($7.99) bun-hugged potency; the sandwich piles on lettuce, tomato, pickle, onion, hickory bacon, a fried egg, American cheese, and burger sauce. State-inspired Coneys include the Texas, which tops a quarter pound of beef with barbecue sauce, coleslaw, and sliced dill pickles ($5.99), whereas queso and guacamole top a Coney honoring the thirteenth state, Nacho ($5.99).
As pedestrians peer through the floor-to-ceiling front windows of Full Cup Bakery & Café, they spy colorful local artwork hanging on the walls, vibrant lights dangling from the ceiling, and cushy couches crowding the floors. Inside, the enticing aroma of baking focaccia bread and handcrafted pastries fills the air as staffers whip up the café’s signature Rastafarian Leprechaun—a frappe-style coffee drink with mint and coconut flavors—and dispense sprinkle- and frosting-topped donuts from glass cases. Full Cup hosts art shows and local live musicians throughout the week, along with open-mic nights, where guests have a chance to perform or publicly confront a roommate who has been eating their Chinese leftovers.
Cafe Icon cooks meat in the style of the world's oldest ovens: volcanoes. Inside specialized black rock containers, flat slabs of lava rock are lightly roasted until they reach 824 degrees Fahrenheit. These rocks are then brought to the table, where they retain enough heat to grill pieces of filet mignon and fresh tuna. The proteins sizzle without any need for fats, oils, or beatboxers, their flavors captured by the unique, open-air process that is as aesthetically pleasing as it is effective.
The distinctive flair of lava rock-grilling evolved from a simple enough dream. Husband and wife Patrick and Joanna founded Cafe Icon as a health-focused restaurant, devising a menu of fruit smoothies and stuffed crepes. As they built a base of fresh food-loving followers, they decided to expand the scope of the kitchen, envisioning a dining room where guests could order hibachi-grilled chicken, sushi rolls, and crepe sandwiches in a single evening. Now, Cafe Icon is as known for its lava rock dinners and elaborate sushi presentations.