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.
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.
Baking is a science that requires exact measurements and timing. Perhaps that is why Emeline Bauder, a former environmental chemist, always knew she would return to the kitchen. At Nibbles Cafe, she now combines that precision with an armory of fresh ingredients to forge sweet pastries. Still warm from the oven, scones made with real milk and eggs drop next to teacups, whose delicate shape and bright hues bring to mind a tulip blossom. The bread that encases the caf??s sandwiches bakes fragrantly in house, and eyes wander to impressive ranks of cakes. From delicate swirls of batter and frosting, Emeline has drawn forth a reproduction of an Italian castle, a groom?s treasured Jeep, and other elaborate sculptures.
High tea is served on gilt china in the midst of red velvet couches that capture the sensation of lounging in a Victorian salon or sitting on a stuffed trophy fire truck. A gleefully mismatched crew of chairs encircle wrought-iron bistro tables, and the light from the crimson chandelier brings to life the colors of cut flowers and the goldenrod walls.
The story of Margaret’s German Restaurant & Deli begins with a Polish couple, Margaret and Andrew, arriving at Tulsa International Airport in 1982 with just a suitcase and $200 in their pockets. Seven years later, their restaurant was born, and to this day, it still serves Margaret’s traditional German and European dishes to happy customers. Wiener- and chicken-schnitzel sandwiches ply appetites with flavorful breading and crisp veggies, whereas knackwurst, polish sausages, and smoked bratwurst arrive with sauerkraut, hot potato salad, and rye bread. Kloster schnitzel surprises taste buds with a stuffing of ham and cheese, and housemade potato pancakes show off applesauce. The restaurant also offers a wide selection of beers, including St. Pauli Girl, Pilsner Urquell, Spaten, and Franziskaner, as well as German wines by the glass or bottle.
Shiloh's Restaurant's homestyle fare is born of the love and dedication of several generations of restaurateurs. The Hermann and Rodgers families have more than 50 years' experience in the kitchen, and although they're retired, entrepreneurial pros Grandma Ethel and Great-Grandma Gladys still oversee the recipe book to ensure quality.
Following these thoroughly scrutinized instructions, chefs cook up a well-rounded menu of all-day country breakfasts, meaty sandwiches, and pan-fried country steak. At tables, Shiloh's signature housemade rolls are always on hand to sop up leftover homestyle gravy and goulash. And to ensure that no mouth is left unfed, chefs also serve up their piping-hot comfort food to offices, parties, and the hungry families of vacationing grandmothers.