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.
Tony's Pizzeria and Gyros hosts a menu of piping-hot Greek cuisine, Italian dishes, and New York–style pizza. Hands knead fresh dough and concoct fresh sauce every day to accompany Tony's special blend of spices. Ravening hoards can top two large single-topping pizzas with pie plumage including pepperoni, onion, bacon, and jalapeño, as well as a choice of garlic bread or a 2-liter bottle of soda ($11.99). Specialty pizzas may be spangled with two to eight different pie-toppers ($6.99 for a medium). Rather than tossing a perfectly good origami collection into the oven, harness the deliciousness of folded treats with a chicken or traditional gyro, in which heaps of meat nestle into a pita drizzled in homemade cucumber sauce ($4.59). A honey-drenched chunk of homemade baklava aptly concludes Mediterranean meals ($1.15).
LuSh Berries specializes in a smorgasbord of creamy frozen yogurt treats and fresh, delicious crêpes to delight dessert-friendly palates. A wide variety of constantly changing flavors can be Slip N' Slided across the taste buds, including chocolate, watermelon, pineapple, lemon raspberry, and lychee. The rich, tart flavors of LuSh Berries’ probiotic fro-yos ($0.39/oz.) can be self-served in 16 oz. or 24 oz. sizes, then garnished with a selection of more than 40 different toppings, ranging from nature's candy (strawberry, blueberry, and banana) to mad scientist's candy (caramel, Cap'n Crunch cereal, Butterfingers, and sprinkles). If cold and sweet things remind you of the beautiful snow woman who left you last spring, stick to warm and equally decadent dessert crêpes such as the LuSh Berry Heaven crêpe ($5.50) and the cheesecake crêpe ($5.75). Lunchtime office escapees can also order savory entree crêpes (served with chips) such as the club crêpe ($7.85), which comes with bacon, ham, smoked turkey, and American cheese, or transform it into the smokin’ strip crêpe ($6.75), which subtracts the ham and exchanges the American cheese for a slice of something that doesn’t conjure up images of Uncle Sam diving into a butter churn.
As the vice president of culinary development at Carino's Italian and recipient of training in Positano, Italy, chef Chris Peitersen masterminds a fresh approach to Italian fare that incorporates stateside favorites into a menu of authentic dine-in, carryout, and catered cuisine. Chef Peitersen helps Carino's string of more than 150 casual eateries to emulate the open-concept kitchen of Italian homes and treehouses de-roofed by wind gusts by ensuring each dish is flavorful and sourced from fresh ingredients. Simple dishes lean on quality ingredients and preparation from scratch as opposed to overpowering embellishments. The baked lasagna exemplifies this philosophy, showcasing 16 layers crafted in-house every morning from italian sausage and beef. As diners act out the leisurely habits and competitive pasta throwing of traditional Italian meals, colorful dining rooms mask eco-friendly accouterments and practices such as cool roofs that reflect heat and cut energy intake.