Restaurants in Guthrie

The flicker of gas lanterns. The flounce of petticoats. Weekends at country mansions. The spirit of the Victorian era lives on in the imagination and across the grounds of The Stone Lion Inn. Here, leaded glass still lines the bookcases and the tubs all have claw feet. Built in 1907, the secluded mansion's corridors seem like something out of a mayhem, murder mystery—and they frequently are during its regular whodunits.

For all its Victorian-style trappings, guests are still free to eat breakfast at the 200-year-old French table. French-press coffee pairs with a different quiche each day and fresh berries in rum cream. From there, guests might spend the day reading in the library, practicing their pageant walk down the sweeping staircase, or gazebing in the gazebo until they're plum gazebed out.

Beneath a purple sign adorned with green and red peppers, chefs dole out portions of authentic New Mexican culinary creations.The restaurant opens its doors to lunch and dinner diners, enlivening dishes such as the New Mexico enchiladas and the grande Santa Fe burrito with the state's signature red or verde chili sauce. Freshly mashed avocados mix with pico de gallo to make guacamole, and lime wedges clasp the glass brim of $2 margaritas. The restaurant's kids' menu placates youngsters with miniature southwestern eats, diversifying their otherwise monotonous diets of cafeteria lunch and paste.

In addition to innovative sushi rolls and hibachi cuisine, the culinary artisans at Tropical Cafe craft classic sandwiches, salads, and egg breakfasts. Culling fresh ingredients and housemade sauces, the raw-fish masters roll traditional and American-inspired maki flavored with strips of bacon, Angus beef, and asparagus. Grill gurus sear meats, vegetables, and rice at tableside grills, creating sizzling hibachi fare before the eyes of delighted diners and ventriloquist dummies.

Staffers match their dish suggestions to each diner’s unique palate at China Wok, an eatery serving up Chinese cuisine in entrees, family-style dinners, and bottomless buffets. The kitchen crafts staple entrees such as sweet-and-sour pork, lemon chicken, and moo-shu shrimp, served with four savory pancakes. Family-style three-course meals of soup, appetizers, and one entree per person can be shared among groups or fed exclusively to the smartest child at the table. Alternatively, a range of steaming main courses, salad options, and ice creams fleshes out the bottomless lunch and dinner buffets, which fuse into an all-day super-buffet on Sundays.

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.

All Royal Bavaria's unfiltered beers are brewed by guidelines of German purity law, which means they can use only four ingredients: hops, malt, yeast, and their own well water. Founded by Jörg Kühne, a businessman from Munich, the microbrewery sits on a 5.5-acre property. The central building is fashioned in the image of a 5,000-square-foot Bavarian farmhouse, complete with an enormous gabled roof, a 175-person outdoor beer garden, and guard rails to prevent polka dancers from flying out of control. As cool steins click to punctuate songs and toasts, traditional German dishes such as wiener schnitzel, sauerbraten, and bratwurst unfurl banners of steam against the wood-paneled walls and vaulted ceiling.

The dining room, which is reminiscent of a rural bed and breakfast, is lined with antique knickknacks, pans, and deer antlers. Large picture windows offer patrons a view of the brewery, where copper tanks mash and ferment Royal's four house-made beers. While noshing on a handcrafted sausage, revelers sway to sounds of occasional live entertainment or purchase beer by the half-barrel, hand-squeezed from the folds of the finest accordions.