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.
Any home griller knows you don’t have to be a beef expert to make a tasty burger, but it helps if you’re trying to make a burger that stands out from the competition Back Yard Burgers’ beef experts are there for exactly that reason, working closely with the staff to help them understand the best cuts of beef, how to form patties to retain their juices, and how to grill them to sizzling perfection. With so much work put into their creation, the chefs would never think of warming their signature Black Angus burgers under a heat lamp, and so they cook them to order on an actual grill. As a result, each burger evokes memories of a real backyard barbecue, but without all the kids spraying guests with hoses.
A full menu of toppings complements the Angus beef’s juicy flavors, offering a range of textures and tastes in the form of bacon and mushrooms, Creole mayonnaise, or hot pepper jack cheese and coleslaw. And though the chefs pride themselves on their burgers, they do make room on their grills to char-grill turkey burgers and blacken chicken patties for signature sandwiches such as the hawaiian chicken and turkey club. The fresh grilled food pairs well with sides such as root beer floats, sweet potato fries, and loaded baked potatoes, as well as fresh-baked cobblers with fruit fillings that change from day-to-day.
Johney Harden first offered a taste of his old-fashioned hamburgers and meaty homemade chili in 1939 with a burger joint called Johney's Jip Joint. Although the Jip Joint has changed names, and even changed hands in 1988, Harden's Hamburgers still serves up their original burgers to a loyal fan base. Their small but meaty menu continues to conquer hunger with Johney's original chili recipe, and remains true to such time-honored classics as root-beer floats and thick shakes that help wash down hearty hamburger steaks and pintsize kids' meals. Harden's also offers catering services, serving up hot, mobile meals of hickory-smoked barbecue fare and fried chicken. They will even cook their original burgers on-site with all the fixings on the fiery breath of Johney's pet dragon.
Sheets of sunlight skate over an idyllic garden into the low-lit dining room of Warren Duck Club, the upscale-restaurant-in-residence at the DoubleTree Hotel Tulsa at Warren Place. Savory scents traipse across dark, wood-paneled walls, sating the olfactory senses of diners perusing breakfast, lunch, and dinner menus. Sumptuous salmon filets swim in fragrant lochs of basil butter sauce beside blackened beef tenderloin hand rubbed in executive chef Tony Perez's secret blackening spices and drenched with a decadent béarnaise, typifying the high-end cuisine's commitment to creative flavor combinations that don't involve soda and Pop Rocks.
Wood paneling and old school mementos line the walls of Bogey’s Hamburgers as guests dig into their classic combination of hamburgers and fries. The burger masters at Bogey’s lovingly top each single, double, or triple-patty burger with slices of cheese and couple the American staple with baskets of curly fries. For those trying to cut down on round foods, the patty melt fills out the menu with melted swiss cheese and grilled onions, and the taco salad transforms the small handheld Mexican treat into a fork-worthy meal.
Despite their nomadic tendencies, hot-dog carts are known to show up in the nick of time to crush hunger with bun-filled offerings. The Dog House's carts pop up after concerts and events at Cain's Ballroom, Brady Theater, and Flytrap Music Hall, aiding night owls in need of juicy encased meats. Hungry citizens can operate their own hand shovels to devour tasty franks, including the hot link dog, smothered in mustard and sauerkraut ($4), and the popular Tulsa dog, loaded with mustard, crispy bacon, onions, and peppers, and topped with a spicy-sweet Head Country barbecue sauce ($5). The Seattle dog bathes in a creamy pool of spicy mustard, onions, and cream cheese ($4), and for an extra $1, chips and a soda can be paired with any dog for maximum chowing.