As evidenced by their shop’s name, the staff at Pioneer Dream Cheesecakery loves making good, creamy cheesecake. But the pastry chefs also have other baking tricks up their sleeves, using their skills to create decadently frosted cupcakes, fudgy brownies, and spicy jars of habanero jelly in festive mason jars. Most of their menu is made up of cupcake flavors, with the rotating weekly selection often including options such as cherry limeade, black forest, and cappuccino with espresso-infused caramel. Alongside their treats, the staff offers a range of teas and Soda Steve’s mission blend coffee.
Gage's Steak House executive chef Rob Ferris has crafted a stout menu of gourmet meats, seafood delicacies, and mouthwatering desserts to feed his salivating patrons. Initiate the meat-meeting mayhem with a hearty bread-bowl of sooner steak soup ($5.95), or share an order of southern-seasoned deep-fried tobacco onions ($4.95). For the main course, plump-portion predators can sink their teeth into the Kansas City strip steak, a slow-aged strip loin topped with steak butter ($22.95). For red-meat refrainers, the menu boasts a number of pasta, chicken and seafood entrees, including pecan-crusted chicken breast ($16.95) and a grilled, chili-rubbed salmon filet ($17.95). Desserts include the likes of strawberry romanoff, quartered strawberries crested with brandied cream, whipped cream, and a trio of Russian leg dancers ($3).
With a passion for their authentically inspired sauces, the cooks at Roma's Italian Restaurant top virtually all of their entrees with zesty marinara, decadent alfredo, or wine-based lemon sauce. They use vegetables bought directly from farmers’ markets to adorn house-made baked pastas or savory meats sautéed in pure olive oil. When they aren’t using the ovens to bake New York–style pizzas or to cathartically incinerate grueling crossword puzzles, they fire them up to bring meat-filled calzones and house-made rolls to golden-brown fruition.
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.
Since the first Johnnie's Charcoal Broiler began making freshly ground hamburgers in 1971, the grill gurus have mastered the art of real charcoal grilling. Carnivorous canines croon for the hamburger cloaked in chili and cheese ($5.19), and patty purists gawk over the classic cheeseburger topped with Johnnie's signature sauce, mayo, and pickles ($4.79). The veggie burger ($4.19) is a garden-graced patty with Southwestern flair that often finds refuge in a mound of cheese fries ($2.99–$3.99). Johnnie's slices 500 pounds of onions each morning before hand battering the tear-inducing wheels to create one ring to rule them all, or crispy, golden mountains of onion rings to feed hungry hobbits ($2.59-$3.99). After an ideal meal, reanimate tired taste buds with the gooey blackberry cobbler ($2.59) or a slice of homemade pecan pie ($1.99).
Red's strives to make family dining easy. Instead of having menus the size of phone books, Red's keeps the entrees at a manageable seven, just as Hollywood does with acceptable Baldwin jokes. In the wide-open dining area—which is adorned with old Conoco motor-oil ads, old Coke signs, and nostalgic art—diners dig into family-size portions of fried chicken. A mammoth replica of a Red's chicken bucket revolves overhead, representing the eatery's huge portions. As Chef Dave Fouts wrote for the Edmond Sun, "The food arrived and everybody gasped—there was food aplenty and the huge platters filled our entire table, leaving only enough room for our plates and drinks." Hearty sides of fried okra, creamed corn, biscuits, and more complement equally hearty portions of chicken-fried steak, catfish, pot pie, or pot roast.