After 13 years of treating the taste buds of Harrah, Checkerboard Café and Bakery made its move to Midwest City where it was subsequently kinged. The neighborhood nosh spot serves up a tasty array of lunch and dinner bites, complemented with fresh-baked goodies and homey charm. Start your table with an order of southwest spinach queso dip ($5.99) to share, or grab a baked snorkel and dive into a bowl of baked potato soup ($4.49). The midday menu tempts carnivores and carny voyeurs alike with juicy burgers, toasty pressed sandwiches, and blue plate specials such as chicken fried steak ($8.99), and dinner options add to said delights with an extended list of entrees. Enjoy a personalized portion of hickory smoked prime rib, served by the ounce and cooked to temperature ($1.49 per ounce), or entrust the custom-sized cranny in your belly to a plate of potato-encrusted salmon with rice pilaf ($13.99). All entrees are served with two side orders and customer-acclaimed yeast rolls.
Dickey’s Barbecue Pit has smoked beef brisket in-house nearly every night since 1941, painting each morsel with a tangy house-made sauce. Pulled pork, turkey breast, and polish sausage round out the menu with meals that are heartier than a burrito wrapped in Paul Bunyan’s plaid shirt. Boxed lunches and catered buffets brim with homestyle sides such as coleslaw, mac 'n' cheese, and jalapeño beans. Once the last pickle has been crunched and the last finger has been licked, guests can savor one of the restaurant’s most cherished traditions: a vanilla cone, on the house.
At Napoli's, reverent chefs recreate the tastes of their Old World ancestors in the form of scratch-made pizzas, pastas, and sandwiches. Build-your-own pies arrive sprinkled with 100% real provolone and toppings ranging from pepperoni, ham, and bacon to onions, black olives, and green peppers. Doused in house-made sauces, Napoli's pastas include Italian mainstays such as spaghetti and meatballs, ravioli, and five-cheese lasagna. Their sandwich menu continues the old country love fest, filling plates with Mediterranean specialties including chicken cacciatore subs, meatball heroes, and paninis cut into the shape of Silvio Berlusconi.
Ron Baber has expanded his eponymous franchise from a single 10-seat stand to a 20-strong chain of burger joints by tapping into his greasy-spoon ethic and passion for delicious hamburgers. Thanks to his keen attention to detail, which includes topping the still-grilling patties with buns to soak up beefy juices, Ron has earned a recurring spot on Urban Tulsa Weekly's The Absolute Best of Tulsa list and a loyal following. His burgers come in 1/5-pound, 1/3-pound, and 2/3-pound sizes, and showcase such savory toppings as Owens hot sausage, jalapeño peppers, and the eatery’s signature chili.
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.
Wings to Go's fresh, daily-made traditional or boneless wings are available by the bucket and come with bleu cheese, celery, and your choice of 20 sauces. Nab a bucket of 10 with one flavor ($6.99), or fuel a four-hour CHiPS marathon with 30 succulent winglets flavored with up to two sauces ($20.79). Standard wing sauces range from smooth and buttery mild to a tongue-scalding extra hot. Specialty sauces run the gamut of regional American flavor, including hickory-infused honey barbecue and Cajun-spiced hot sauce, and teriyaki and curry sauces fly palates over the Pacific without the pesky jetlag or mid-flight alien abduction.