The two-story Victorian that holds Miss Addie’s Cafe and Pub has plied visitors with victuals since its inception as a soda fountain and drugstore in 1915. Carrying on the tradition of hospitality started by the druggist and his wife, the eponymous Addie, today’s owners welcome guests with an extensive menu of hearty pub fare. Plated pasta, beef, and seafood entrees adorn white linen tablecloths inside a sunlit dining room, and dark wood wine racks and a brick fireplace imbue a second space with an English pub atmosphere. Private parties mix and mingle amid the upstairs dining room’s rose-colored walls and bookcases. Patrons can also bring Miss Addie’s homestyle cooking home in the form of a cookbook, bottle of salad dressing, or realistic wax effigy of the head chef.
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.
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.
The grill is always sizzling at Los Tequileros Mexican Restaurant & Cantina, where chefs work the perfect amount of heat into traditional Mexican meats. They incorporate these cuts into the restaurant’s flaky soft-shell tacos, stuffed burritos, and combo platters layered with rice and beans. Pico de gallo, guacamole, and fresh lettuce show up in almost all the dishes, and cuts of cactus show up in molcajete, a hot stone bowl that also rounds up steak, chicken, chorizo, and carnitas. To balance out the savory and spicy flavors of the dinner menu, the chefs offer sweets such as flan, fried ice cream, and sopapillas dusted in a cinnamon sugar and served with a dollop of whipped cream, just like the first tennis ball at Wimbledon.
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.
Amid the bright white walls and chocolate-hued wood accents that frame El Mojito’s frills-free décor, owner and chef Frank Olmos calls forth culinary fiestas with more than 30 Mexican specialties. The down-home kitchen crew spikes sizzling fajitas with guacamole and sour cream and transforms tortillas into comfy pockets for beef, chicken, or potatoes. A glowing green light fashioned from the husk of a radioactive cactus stretches across the eatery’s fully stocked bar, where mixologists masterfully shake and stir signature margaritas and mojitos.