The first IHOP?the dream of founders Al and Jerry Lapin?opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001. Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
At Wanda J's Restaurant, chefs load tables with heaping portions of sumptuous southern comfort fare lauded by Tulsa World. Seasoned batter seals in succulent morsels of chicken, and rivulets of creamy brown gravy drip down stacks of pork and catfish. Meats share the limelight with up to 10 sides such as candied yams and mac 'n' cheese. A kid's menu treats tiny bellies to smaller portions, obviating the need to tote along a shrink ray or wait at the table until kids age into adults.
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.
This charming bed and breakfast sits on a winding creek about 25 minutes from Tulsa. Inspired by the Tivoli Gardens of Copenhagen, Denmark, the inn's six guest rooms are decorated with regal furnishings, including four-poster beds and wooden dressers. The Tea Room serves freshly baked scones and sandwiches on tiered silver platters. Take in the beautiful woodland surroundings from your private deck, or during a stroll through the grounds.
Chef Denise Madeja, lifelong food preparer, transformed her body and health with the introduction of a raw-food diet, losing 46 pounds in the process. The switch also cured her of digestive issues, chronic insomnia, and lowered her blood sugar and blood pressure to within normal ranges. She opened Raw Intentions Kitchen to “educate people in the community about making healthy choices,” according to her recent interview in the Tulsa World.
To do this, she offers not only restaurant-style eats available for lunch Wednesday–Saturday and dinner on Fridays, but also classes and recipes. The classes educate students on techniques to imbue such dishes with flavor. Once armed with her techniques, students can follow her recipes to create such dishes as spicy Asian noodles, taco wraps, and sushi.