More than four decades of family-style recipes guide the chefs at Freddie's Steak House as they light up taste buds with steaks and traditional Lebanese fare. Diners delve into the meal's first act with an order of signature stuffed mushrooms, filled with cream-cheese garlic stuffing and topped with cheese. Patrons can use steak knives to carve treasure maps into hand-cut portions of rib-eye steaks, served with a relish tray of hummus, salad, or tabouli, as well as a choice of two sides. Each table nestles up to a scenic view of Keystone Lake, providing visual fodder for midmeal contemplation. Boaters can dock their vessels nearby and come inside to dine or to recruit grizzled seadogs for an expedition into a bandit's lair.
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.
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.
Camille Rutkauskas and her husband, David, glanced at the Tulsa mall's food court and its predictable litany of fast-food options. That's when an idea struck—why not open a place that's the antithesis of all of this? With that, the couple opened Camille's Sidewalk Café, a place focused on fresh coastal- and Mediterranean-inspired food, fresh baked goods, and fruit smoothies. With a menu highlighted by made-to-order wraps and paninis with ingredients such as brie, herb-garlic tortillas, and pesto mayo, the couple's vision propelled Camille's Sidewalk Café to a franchise with locations in nearly 30 states, as well as Puerto Rico, the Middle East, and the Banana Republic.
Modeled on England's famed watering holes, Baker St. Pub & Grill greets visitors with a softly lit atmosphere, age-darkened wood, and ceilings adorned with anglophilic knickknacks. Classic Britannic drinks such as Guinness and Strongbow Cider flow from the bar's taps, joined by New Belgium, Fat Tire, and other American craft brews. Guests can pair their brew with something from the pub menu, featuring Welsh rarebit sandwiches, bangers and mash, and shepherd's pie. Fish and chips come in classic form, or potato crusted. Those looking to sink their teeth into homegrown specialties can order a juicy sirloin burger or spicy chicken wings.
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.