Compadres Mexican Grill, whose expanding number of successful restaurants merited a feature in Tulsa World, dishes up a menu replete with authentic Mexican fare at the Broken Arrow location. The baja salad’s lettuce supports a tropical cargo of mango salsa atop doubloons of chicken and shrimp ($8.59), and a warm dish of white queso melting over grilled chorizo ($5.79) quiets rumbling stomachs more effectively than the power-shush of an enraged librarian. For the main course, a trio of borracho tacos enfolds seasoned steak with avocado and pico de gallo ($10.15), and the tilapia de la parilla mingles fish with garlic shrimp under a generous splash of white garlic wine sauce ($11.45). Spicy ranchero sauce smothers hand-rolled enchiladas concealing grilled steak, eggs, and jack cheese ($9.99), and eager choppers tear away the burrito de la casa’s 12-inch tortilla to find the chicken, beans, and guacamole secreted within ($8.49).
Founded in 2000 by college buddies Don McKinney and James Clary, Freckles Frozen Custard crafts its creamy creations using milk and eggs chosen from Midwest farms. Vanilla custard blended with Tahitian and Madagascar vanilla beans mixes with toppings such as hot fudge, bananas, and Twinkies, while specialty concoctions include the Brown Derby, a fusion of custard, brownie, and fudge intended to be worn atop the head. Elsewhere on the menu, colorful scoops of italian ice adorn cones with fruit flavors, and creamy malts, shakes, and floats fill cups. Festive custard pies and cakes can be customized to celebrate special occasions, such as birthdays, anniversaries, or the colonization of Atlantis.
Ruby Tuesday is in the business of quality—its recipes call for 100% USDA Choice beef, seasonal vegetables, and premium cheeses. The staff handcraft and cook burgers, slathering the patties in aged New York cheddar, applewood-smoked bacon, and barbecue sauce. They heap mountains of fresh greens atop the famed Garden Bar, where customers can construct their own salad. The bar is kept stocked with beers and liquors, as well. A resident mixologist whips up signature cocktails such as the Ruby Relaxer, a tension-banishing blend of vodka, rum, and peach schnapps topped with pineapple and cranberry juices.
For years, dough has complained about its crummy countertop view, which is why the gluten rehabilitators at Andolini's hand-toss each of their pizza's rounded crust-disks. Toppings are mercilessly sliced daily, and cheese is hand-grated in house. Signature pizzas (ranging from $8.95 for 10" to $26.95 for 20", depending on toppings) include the clemenza, a savory wreck of meatballs, genoa salami and italian sausage, and the alliterative pistachio pesto pizza, with ricotta cheese, mozzarella, and pesto made with fresh-ground pistachios. All the recipes on the menu come straight from the owners’ (brothers Jim and Mike Bausch) family table; they’re personal recipes crafted with fresh, authentic ingredients. Run taste buds over the selection of salads, strombolis, calzones, sandwiches, pasta, entrees, and desserts.
Pan-fried and meat-centric feasts run rampant at Evelyn’s, where a kitchen crew comforts grumbling stomachs with a menu of hearty American eats. Incisors eagerly tear into two golden pieces of fried chicken ($8.29), or easily confused taste buds ponder the taxonomy of chicken-fried steak ($8.59). Flames leave their trademark grill lines across tender cuts of chopped sirloin ($8.59), juxtaposed by the crispy texture of deftly fried catfish ($11.99). Thick, savory gravy floods roasted turkey ($8.99), which treats tasters to more Thanksgiving flavor than cranberry sauce ladled out of a cockle hat.
Lot-A-Burger's cooks craft classic American eats at eight casual dining locations to nourish families and friends on the go. The menu highlights grill-kissed burgers and chicken sandwiches made fresh and topped with more than 12 potential bun decorations, including jalapeño peppers, grilled onions, and soliloquies scrawled in A1 sauce.
Since 1982, the pie architects at Simple Simon's Pizza have assembled casual Italian and American fare at 240 locations scattered across 10 states. Fresh veggies, quality meats, and blankets of cheese spread atop pizzas and fortify the golden-brown walls of Calizones. Breadsticks sheathed in even more cheese accessorize meals, and a smattering of mild-to-spicy wings helps to separate the men from the boys, the women from the girls, and the girls from the boys if they get too rowdy at coed canoe camp.