Restaurants in Moore

Drawing on skills he refined at Le Cordon Bleu College of Culinary Arts in Scottsdale, Benvenuti's Ristorante's executive chef, Anthony Compagni, deftly incorporates contemporary touches into the menu's traditional, Old-World recipes. Hints of saffron lend a twist to the lobster ravioli, and herb-crusted lamb chops appear alongside sautéed watercress and greek yogurt. Although he imports handmade pastas from Abruzzo, Italy, Compagni also makes mozzarella in-house and sources local, organically grown produce whenever possible.

Wooden cube shelves dominate the dining room's brick walls and display a selection of wines from the restaurant's 150-bottle-strong wine list, which includes representative tipples from countries around the world. A rolling, library-style ladder allows servers to effortlessly snag a bottle from the higher shelves without the hassle of welding spare corkscrews into a jetpack.

Inside the sturdy environs of Old Germany Restaurant, visitors are surrounded by German-eatery traditions in everything from the food to the beer steins. NewsOK profiled German transplant Mike Turek and his sister Jutta Wolff, who moved to America in 1974, but have maintained their home country’s customs by masterminding an annual Oktoberfest celebration and greeting each other in the morning with a hearty “Fahrvergnügen!” Their menu is dominated by specialties of pork and veal schnitzel as well as sausages such as cevapcici—housemade beef sausages—bratwurst, and knackwurst.

The restaurant’s authentic trappings include an extensive selection of German wines and beers. Rieslings dominate the wine list, which is divided into five distinct winemaking regions of Germany. On tap are drafts of Bitburger, Hofbräu, and Warsteiner brews, from pilsners to the original König Ludwig Weissbier. Patrons can swig their drinks while bellying up to a stone bar or while sitting at a booth beneath twining faux-grapevines. A new addition to the restaurant known as Turek's Tavern gives sports fans some upscale digs overflowing with beer, wine, spirits, and German food. Televisions display sports games both inside the tavern and out on the patio, where electric shades, a mister system, and heating lamps keep athletic devotees comfortable as the seasons turn.

The chefs at Kang’s Asian Bistro work to bring new things to diners, drawing upon ingredients such as masago, a type of roe, as well as tempura flakes and grass-hued dollops of wasabi. To further this effort, the eatery’s Nyotaimori Nights, featured on News 9, include rolls served atop a scantily clad model.

A full-wall scrim printed with a photorealistic cityscape scene casts curlicues of neon across noodle bowls that sit on tables gleaming with the same deep crimson as a cardinal discovering it is not the state bird. Behind a black lacquered bar, ranks of liquor and wine bottles glow in silhouette before backlighting. Waiters arrive at tables, arms stacked with chicken and beef in sauces forged from lemongrass, thai basil, and garlic. They also serve sushi rolls filled with morsels of shrimp, crab, and tuna.

The cooks at Top Dog Classic Coneys never stray from a family recipe when mixing a batch of chili. Deviating from the original would be risky, since the chili tops not only hot dogs and cheese dogs, but also spaghetti. When customers aren’t devouring the signature chili and dogs, they’re playing classic arcade games or pool or catching games on Top Dog’s big-screen TVs.

For hours, plumes of hickory-wood smoke crawl over whole cuts of beef brisket. When chefs haul the slabs from the smoker, each presents a study in contrast—caramelized, slightly crisped outsides surrounding soft, fall-apart meaty centers. Oklahoma Station BBQ’s house-specialty brisket crowns its selection of nine meats, which come glazed in signature hot or mild sauce. Both recipes blend ingredients such as brown sugar, roasted garlic, and apple-cider vinegar, and both remain closely guarded by former Spetsnaz agents. In addition to the restaurant's smoked-and-sauced meats, chefs also prepare an extensive sampling of requisite side dishes and desserts, from grilled corn on the cob to banana pudding.

The cooks at Chubby’s Chicken & Grill pride themselves on doing up whole and half chickens however their guests would like—grilled, fried, or seared with laser vision. But they don’t stop at just chicken. Inside the casual eatery, guests can dig into hearty, home-style eats such as fried pickles, fried green beans, and burgers. On game nights, they pile in for domestic and imported brews and to cheer for their favorite polo horse, and on Tuesdays, they dig into all-you-can-eat catfish feasts.