Full Moon Sushi and Bistro forges an extensive collection of more than 60 specialty sushi rolls accompanied by entrees that highlight Japanese spins on steak, pork, and seafood. While sushi chefs wrap crab, escolar, or yellowtail in cocoons of rice and await the emergence of butterfly shrimp, diners can sip frosty brews and watch sports on flat-screen TVs. Rustic wooden floors cradle a sturdy stable of high-backed chairs, and sky-blue walls host vibrant artwork and vacationing clouds.
Though it’s now the oldest single-family owned barbecue restaurant in Oklahoma, the Shawnee Van’s Pig Stand wasn’t Van’s first barbecue shop. The family patriarch first began crafting his signature pork sandwiches and plates of ribs in 1928 and shared his recipes with family members as they opened up their own hubs throughout Oklahoma. More than 80 years later, Van’s descendants still grill up barbecue dinners and sandwiches with those signature recipes, that is, if they have taken the blood oath to keep them secret. Though they specialize in cuts of pig, the grill masters incorporate everything from brisket, turkey, chopped beef, and chicken into their dinners, pairing each meaty helping with two sides and a slice of texas toast. Sweet flavors, including sweet tea and pecan pie, cap off savory meals.
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.
Othello's has been dishing out authentic Italian eats in a casual, family-friendly atmosphere since 1973. A salivary-gland punching perusal of the menu reveals fried calamari sprinkled liberally with parmesan cheese and served with a sidecar of cocktail sauce ($7.99), along with a fresh caprese salad ($8.99) to spike the net of your flavor sensors. Savor a center-cut fillet grilled to grilly perfection ($20.99), or the chicken marsala served with a side of spaghetti ($13.99). Fettuccini alfredo ($8.99) and portobello parmigiana ($9.99) round out a list of classic selections, much like a viewing of The Terminator at a bildungsroman marathon. Pizza pies are available with scrumptious toppers such as olives, artichokes, garlic, and fresh basil (starting at $10.99 and ranging up to $14.99 for a 16" with unlimited toppings). Friendly, even-handed staff members dole out sage advice to patrons deliberating over which dessert, wine, or martini best complements their meal or complexion.
La Luna's menu features traditional Mexican dishes that are made from scratch, and La Luna's tables feature complimentary salsa fresca, chips, and queso. A plate of olivenos ($6.25)—large black olives stuffed with salsa and cheese, then breaded and deep-fried—prime stomach engines within the restaurant's festive atmosphere. Fajita tacos ($11.95) combine strips of marinated beef or chicken breast, and spinach quesadillas (small $9.95, large $11.95) are served with guacamole and sour cream and consist of soft tortillas filled with sautéed spinach, onions, tomatoes, and cheese. During an episode of pollo verde ($11.95), chicken gets into a humorous situation with green chiles, Monterey Jack cheese, tomatoes, and onions. Most entrees come in a moon-lite portion for those who don't want to be fuller than a purse packed with encyclopedias. Frozen margarita swirls ($7.45 each), which combine different liquors, can be sipped at the bar's multi-colored tile mosaic flat-top that guards the restaurant's bevy of tequilas.
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.