Restaurants in Sapulpa

Led by executive chef Erik Reynolds, who was voted Best Chef in 2011 by Urban Tulsa Weekly readers, Smoke on Cherry Street's experienced chefs take locally sourced ingredients and transform them into culinary works of art. An ever-evolving menu showcases the creativity chefs unleash on ingredients heckled for at local farmers’ market, which often results in refined takes on American classics such as crispy quail legs and crab-stuffed fried green tomatoes. While munching on the contemporary fare, diners can visually gorge on local artwork and the flat-screen TVs that line the exposed brick walls of the dining room. Within that dining room, incandescent light illuminates traditional table settings, spinach stuck in strangers' teeth, and lounge-style seating.

While its cuisine occupies a rightful place in the spotlight, Smoke.'s beating heart is its rugged cigar room, where smokers can puff away on cigars purchased onsite or brought from home. Wood-paneled walls and leather furniture surround a humidor filled with cigars from international brands including Cohiba and Romeo y Julieta. The room also comes equipped with a ventilation system that replenishes smoky air with the same fresh oxygen mixture Jennifer Lopez breathes eight times every hour.

Aila and Johnny Wimpy serve up portions of contemporary western classics with innovative pairings in their rustic restaurant and saloon. Joseph Hamilton of Urban Tulsa Weekly said that the couple, “[has] taken what are in many cases old standards, and brought the presentations into the 21st century with... a culinary style they like to call 'upscale chuck wagon.'" This masterful mingling of old and new shines through in menu items such as the pan-seared scallops with cheese grits in green-chili broth, local ranch buffalo meatloaf from Nowata Ranch, and cowboy pork chops roping flavorful apple butter. From the gravy to the ketchup, the chefs at Go West make all their sauces from scratch, and champion local sources including Oklahoma Cattlemen's Association beef and Oklahoma-brewed beers served by the pint or ten-gallon hat.

An atmosphere of countrified class prevails throughout the bar and grill, from the heavy, carved chef's table to the trophy longhorn looming over the saloon. Outside, the patio can be spotted protruding from the ranch house, flanked by silos emblazoned with neon lassos to ensure it stays put. Ranch-flavored art adorns the walls throughout the interior, from the rustic main dining room to the Will Rogers room, which can be sealed off for a private party of up to 45.

Families share everything—genes, homes, and even recipes. The owners of Santa Fe Cattle Co are no exception. In fact, most of the eatery’s dishes flow from old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual southwestern and regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and even shrimp and catfish complement housemade sides of mashed potatoes or Santa Fe taters, served alongside a complimentary bucket of peanuts, which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.

At the Pita Place, you might sit down to the same meal that the Iranian royal family once enjoyed. That’s thanks to owner Fred’s father, who passed down to his son the skills he acquired as a chef for the Iranian rulers. Now, Fred upholds family traditions with a menu of classic Middle Eastern and Mediterranean fare that has been lauded by Urban Tulsa and Tasty Tulsa. Chefs shave off hunks of slow-roasted gyro meat, and enfold falafel patties in warm pita bread. For dessert, they dish out a colder food—Persian ice cream, a blend of vanilla ice cream, pistachio, saffron, rose water, and sweet nothings borrowed from a local poet.

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.

Pieces of split hickory tumble into the bottom of the smoker. On the racks above, chefs lay on freshly trimmed cuts of meat—including beef brisket, pork shoulder, and tenderloin—to braise for up to 12 hours in the velvety smoke. A veteran of the pipe-fabrication business who builds his own smokers in his spare time, Steve Ohman knew what he wanted when shopping for his two commercial smokers, which have anchored Stone Mill BBQ and Steakhouse since it opened in 2003.

But other aspects of the restaurant also bear his personal stamp. All of the menu's meats and seafood come spiced in Ohman's own blend of seasonings, and he built the restaurant's wood tables from scratch with the help of his wife and kids. The restaurant's rustic yet elegant decor of exposed wooden trusses, split-log furnishings, and a wagon-wheel-turned-chandelier complement the main dining space's stone double fireplace.