One of Lawton’s only fine dining establishments, Red River Southwestern Chophouse keeps its menu sizzling with top-quality steaks and Southwestern delicacies. Kick-off the feast with an edible drum roll of New Orleans crab balls ($12.99), boursin cheese jalapeños ($7.99), or a mountain of Maryland crab cake ($13.99) before diving into house specialties such as the chilean seabass floating atop a creamy, saucy sea of lobster risotto ($28.99). Otherwise, wine and dine simultaneously with the venezuelan brisket cooked in a red-wine marinade and served over potatoes mashed in-house by a squadron of well-trained spud masseuses ($15.99). Red River's steak specialists also makes more cuts than a blind samurai, curing carnivorous cravings of every size with the lean 8-ounce top sirloin ($14.99), the hefty 16-ounce prime cowboy rib eye ($28.99), and all seasoned slabs in between. Regardless of their surf or turf allegiances, diners can unite over sides such as fried okra, creamed spinach, and wild mushrooms (all $7.99). To make sure everyone gets a taste of every dish, Red River serves its succulent shareables family-style, which means each plate comes with a buzzer in case a feud breaks out over what 100 people consider a chore that kids hate to do.
In 1926, a Mexican immigrant named Adelaida Cuellar—now affectionately referred to as "Mama"—set up a tiny stand at a county fair outside Dallas, selling homemade tamales and chili con queso. The spicy specialties soon drew throngs of hungry patrons, and by 1940, she and her 12 children had transformed the stand into a café. Today, her legacy lives on at El Chico's many locations, where the staff rolls fresh tortillas into steaming enchiladas and salts the rims of towering margaritas. Waiters hoist platters of Tex-Mex favorites such as spicy beef burritos, crispy tacos, and guacamole prepared right at the table from fresh, self-puréeing avocados—a technology Mama never could have imagined during the early days of black-and-white tomatoes.
The eclectic elegance inspired by Rinie’s sprawls from a multifarious menu of American-Italian dishes fused with bursts of Thai and Asian flavoring. Rinie’s travelogue of cuisine heightens the epicurean senses as the lighting dims, setting the scene for toothsome proposals to rich risotto or crab cake appetizers for two ($9). Succulent entrees of north atlantic salmon come baked in a rich curry sauce or pan fried and topped with white wine dill sauce, both served over asian rice ($18). Spicy chicken pad thai dressed in sweet chili sauce grazes the lips seductively before moving into the mouth’s apartment with rice noodles, vegetables, and a futon for when guests visit ($16). Lovers can lap from Rinie’s copious wine selection, though this Groupon is not valid toward alcohol purchases.
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.