The menu at Don Serapio’s Mexican Restaurant pays tribute to Mexico as much as it does to the owner's family. Janie Meadow's father Serapio Sanchez helped her brother Larry open his first restaurant back in the 50s. It was at this restaurant that Janie met Jim Meadows, her husband and the man she would eventually join forces with to open Don Serapio’s Mexican Restaurant. Today, the pair draws on family recipes to marinate steak and pork, smother enchiladas in cheese, and fry jumbo shrimp.
Overlooking Crimson Creek Golf Club and the lustrous Lake El Reno, Hook and Slice delivers laid-back meals by crafting casual American fare with a side of lodge-like ambience. Calm bovine-based cravings with a sizzling dinner selection of hand-cut steaks, including the classic rib eye ($14.95/8 oz.) and famous fillet ($18.95/8 oz.), both bathed in garlic-infused butter and cooked to order. Creative culinarians can visit the salad bar ($5.99 for multiple visits) to impressionistically splatter greens with homemade dressings, inspiring wild applause from herbaceous art aficionados. Bun-based lunchers can chomp through the Drunken Dog ($4.79), a vienna hot dog fried in beer batter and wrapped inside a poppy-seed bun. Diners blend breakfast and lunchtime favorites with the Fried Egg Hamburger sporting the titular element atop a medley of cheddar, bacon, and burger to send taste buds back in time to trademark brunch ($8.49).
Timber Lodge’s homey atmosphere complements hearty helpings of American fare that emanate from the chefs' kitchen. For dinner, they grill seafood, chicken, and steaks ranging from the 8-ounce filet mignon to the 18-ounce rib eye, and they infuse an Italian flair into the dining experience with pastas and 14-inch pizzas, rather than flocking every tablecloth in oregano. The staff forges lighter fare for lunch, including house salads and the Timber burger, which can be customized with cheese, bacon, and house chili.