Capp Crowder has been known to work up an appetite. Prior to graduating from the University of Tulsa in 1994, he could often be found racing around the school's football field as wide receiver for Tulsa Golden Hurricane. So it makes sense that he'd go on open Capp's BBQ, an eatery dedicated to taming appetites with platters of smoked meats and sumptuous sides.
Slabs of tender ribs, golden fried catfish, and baked potatoes loaded with cheese and brisket are just a few of the offerings at Capp's BBQ. Guests can pair their meals with sweet tea or cold beer or sweeten their palates with miniature sweet potato pies. Sports fans will find hints of Crowder's athletic past throughout the restaurant: according to Tulsa World, photographs of his former football teammates decorate the wooden walls.
Steak & Eggs serves hearty breakfasts with protein-packed specialties including nine types of omelets and five cuts of steak. Pair a rib eye with grits and an english muffin or try a combo plate such as the western platter with diced ham, onions, peppers, and cheese, all piled over country potatoes and eggs.
The owners and chefs at Santa Fe Cattle rely on old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual, regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and sliders are plated next to housemade sides of cole slaw, Santa Fe taters, and of course, a bucket of peanuts—which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.