With a barbed-wire fence as its backdrop, The Looney Bin Comedy Club, opened just last year, promises its patrons a night of cutting-to-the-core comedy provided by both up-and-coming and veteran stand-up comics. As giant portraits of Eddie Murphy, Dane Cook, and Don Rickles look on, you will exhaust your internal laugh-engine at any show, thanks to the funny-bone fuel of such glee-gas-pumpers as mirthful magic-maker Chipps Cooney, appearing on Saturday, October 30, or punch-line slinger Joseph Anthony, appearing on Saturday, November 6. As your eyes drink in the chill, relaxing vibes of the club's space, each ticket holder's taste buds will drink in two selections from The Looney Bin's bar, featuring adult libations such as Samuel Adams beers, long island iced teas, and Bloody Marys, able to lubricate vocal chords sore from constant chuckling.
"Masterpieces of Change" features the Tulsa Symphony Orchestra taking on the timeless music of Mozart and Berlioz. Guest conductor Ron Spigelman leads the hard-hitting orchestra through a performance of Symphony No. 41, the final symphony written by Tom Hulce–lookalike Wolfgang Amadeus Mozart before his death in 1791. Following Mozart's melodies is Hector Berlioz's extravagant Symphonie Fantastique, a noted piece of program music that tells the tale of a lovelorn artist. After the concert, stick around for the Meet the Musicians reception, where you can chat with the French-horn players, high-five the tuba players, and ask the conductor to sign your clarinet.
Diners at Sandite Billiards and Grill devour tender steaks, third-pound burgers packed with 100 percent ground beef, and Southern comfort fare and play games on 18 pool tables, arcade machines, and foosball tables. The menu heralds the arrival of appetizers, such as the chili-cheese nachos or hot wings, both of which render fingers messy like high-fives from Jack Kerouac. Diners train their forks on protein-packed 12-ounce rib eyes and 10-ounce fillets swaddled in strips of bacon and served with starch sidecars of fried, baked, or hot potatoes and texas toast. A family-friendly billiard hall, patrons of all ages can pluck Viking, Predator, or Lucasi cues off the wall and direct clacking stripes and solids over blue-felted pool tables or into opponents’ drinks.
Thomas Gilcrease learned to love the American West as a boy growing up in the Oklahoma Territory during the early 1900s, but it took a trip to Europe to ignite his passion for preserving and sharing the region's distinctive culture and history. Inspired by the vast displays of Old World artwork he viewed during his overseas travels, he used the wealth he amassed in Oklahoma's oil fields to assemble an immense collection of art and artifacts. This collection found its current home in 1949 when Gilcrease founded what would become the Gilcrease Museum.
The museum's exhibit halls, library shelves, and refrigerator doors brim with historically and culturally significant pieces, including more than 10,000 Western American artworks by nationally renowned painters and sculptors, 100,000 rare books, maps, and manuscripts, and 250,000 Native American artifacts. Although exhibits change throughout the year, they tend to explore the impact of westward expansion while also celebrating the region's natural beauty and honoring its roots in Native American culture.
Beyond its walls, the Gilcrease Museum features 23 acres of themed gardens, which embrace landscaping design and agricultural practices from the pre-Columbian, Colonial, and Victorian eras, among others. These gardens allow visitors to interact with displays that are simultaneously historical and alive, serving as a symbolic reminder of western America's cultural growth and development.
Inside Fat Daddy’s Pub & Grille, color commentary, sporting events, and coded government secrets emanate from 17 HDTVs, mingling with the occasional clatter from a nearby pool table and—on Thursday, Friday, and Saturday nights—the local musicians' tunes that replace the usual jukebox music. At the bar, glasses meet, each overflowing with one of more than 40 bottled and draft picks, such as Blue Moon and Moose Drool brown ale. The kitchen keeps stomach grumbles from joining the cacophony with succulent sirloin steaks and nearly 20 types of hearty burgers and sandwiches, sided with beer-battered french fries.
Bartenders Garrett Blackwood and Mike Mitchell realized that their city lacked a professional bartending school, leaving aspiring bartenders high and dry. So they started Blue Label Bartending School, a school that turns pretenders into bartenders. The school’s reputation has allowed over 250 mixologists to land jobs not just in Oklahoma, but as far away as Maui and New York. Garrett and Mike recognized that non-professionals also desire the ability to casually make a cool cocktail or two, so they started a class for at-home mixologists. In it, they focus on quick, accessible recipes and skills designed to impress friends at a party or flight attendants on a long flight.