Burger Rush satisfies midday hunger pangs with its cornucopia of satisfying burgers and creative, hearty sandwiches. Refuel after a busy morning of heatedly debating condiment merits with a classic hamburger ($6) or cheeseburger ($6), or diversify taste buds with a mushroom swiss burger ($7) or jalapeño burger ($7). Handheld, bread-bound edibles of the nonburger variety include the soft-shell-crab sandwich ($7) or pork-cutlet sandwich ($7). All sandwiches and burgers come paired with a drink and a choice of french fries or hand-cut sweet-potato fries, keeping potato quotas fulfilled.
More than 30 years in the business of providing lip-smacking hospitality has taught the proprietors of The Library how to keep its customers coming back. A slew of regulars populates the eatery's bar-side chairs and group-size banquettes nightly, often chomping through head chef Justin McNutt's generous burgers, meaty sandwiches, and buffalo wings—each named after an infamous author or literary masterpiece. Besides hosting special events within its dining chamber, The Library also invites guests to live it up during private parties with custom menus and flowing libations within its indoor courtyard.
Cravings don't have to be for something unhealthy. At Crave Oklahoma City, they can be for PB Banana smoothies sprinkled with flaxseed, locally roasted coffee, or sandwiches piled with fresh ingredients. In the morning, Crave's small staff wakes up on-the-go commuters with breakfast wraps stuffed with eggs, bacon, cheese, and alarm clocks pounded into a fine paste. In the afternoon, chicken salads and ham and cheese sandwiches loaded with veggies sustain energy levels through the rest of the day.
In a bustling eatery facing the courthouse, waiters dash between the kitchen and dining tables, serving up classic American breakfast and lunch mainstays. Cooks flip the spot’s namesake burger during the lunch rush and customize the ensemble with thick slices of cheese or crispy bacon strips to order. A mix of à la carte sandwiches struts around plates with an entourage of fries, tater tots, or onion rings. No-frills breakfasts plate hot helpings of eggs, bacon, and sausage with a signature slice of texas toast, and servers keep mugs brimming with steaming fresh-brewed coffee while discussing the weather or Lacanian literary theory with regulars.
Trattoria il Centro's chef, Christine Dowd, a graduate of the Culinary Institute of America, brings years of experience in the garlicky, pesto-soaked trenches of Chicago and New York to her preparation of each seasonal dish. The menu tips over dinner's domino cascade with seared beef carpaccio ($10.95) and a salad of asparagus wrapped in pancetta and topped with parmesan foam ($9.95) before burying hunger alive beneath filetto con ravioli in a barolo red wine sauce ($28.95). The kitchen’s savants of semolina also hand-make an extensive list of pastas, such as the seafood-stuffed ravioli di mari ($17.95). Trattoria's pizzas—fresh from a wood-fired oven—range from traditional margherita ($9.95) to a quattro stagione ($13.95) with kalamata-olive tomato sauce and an egg sunny-side up.
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.