In 1976, only two years after immigrating to the United States, Mike Turek and his sister Jutta Wolff opened Old Germany Restaurant, an eatery founded on schnitzels, Weissbiers, and Rieslings. Now, at Turek's Tavern, a sports bar adjacent to the duo's original restaurant, German flavors add pizzazz to American bar staples. The Philly cheesesteak, for example, is served on a pretzel bun, while the thin crust pizza comes topped with bratwurst.
And according to a NewsOK article, the tavern pairs its food with 20 beers on tap, as well as an extensive wine and spirit selection. Inside Turek's dining room, televisions on every wall screen the latest sports. And on nice days, patrons can also catch games on TVs stationed on the tavern's outdoor patio, which recreates the ambiance of Germany in summer with heating lamps and a mister system.
Charlie’s Sports Bar And Grill satisfies competitive cravings with savory selections of burgers, pizzas, and wings served under the warm glow of flat-screen TVs broadcasting local and national sporting events. Jaw muscles warm up for the main event by bench-pressing mozzarella sticks ($5.99) or snapping down on corn-dog nuggets ($4.99) launched across the table. Grumbling tummies shriek with delight at Charlie’s lineup of bread-bookended entrees, including the BLT ($5.99), the buffalo chicken sandwich ($6.99), and the Southwest burger, a beef patty topped with pepper jack cheese, guacamole, jalapeños, and chipotle sauce, brought to the table by a sentient cactus ($6.99).
In case visitors miss the clue in its name, Harley’s Cafe explains itself right in the entryway—there, a gray stone-style bench displays the famous winged logo that marks a classic motorcycle. Inside, motoring memorabilia stands behind glass, including model bikes, photographs, and an autographed photo of Evel Knievel’s ghost. A row of booths lining a wall of windows and a counter facing the kitchen area—both familiar diner staples—flank a series of four-tops where customers dig into tasty homestyle fare. Breakfast options include pancakes and egg dishes served alongside ribbons of bacon or grilled sausage. Later in the day, the cooks serve up diner classics such as open-faced sandwiches smothered in gravy and several variations on the burger, including the Sportster, with bacon, swiss cheese, and barbecue sauce.
As a young cowboy who roped steers on East Oklahoma’s Wes Rayburn Ranch, Frank Thurber worked up an appetite. The frontiersman fried his meals in the back of a chuck wagon in the fields, and, back at the ranch, showed off his culinary skills for fellow ranch hands. Though not a rancher himself, Frank Thurber Jr. has followed in his father’s footsteps by serving up hearty Oklahoman cuisine. He and his wife, Carolyn, have slathered fried chicken with creamy gravy and doused burgers in tangy hickory sauce since 1978, with the help of their children, their grandchildren, and, one day, their grandchildren’s domestic androids.
Deli-meat missionary Danny Falcone emigrated from New York's Little Italy to bring Falcone-family favorites to Oklahoma City. A hot sandwich, such as the meatball parmigiana, makes an Italian classic accessible in the forkless wasteland that is lunchtime eating ($7.95). A slice of spinach pizza satisfies triangular cravings ($3), and an entire square Sicilian pie corners growling stomachs ($14.99). Try a Manhattan Special soda, which washes down deli delights in a sugary sarsaparilla bath, or tickles sugar tusks with vanilla bean-y bubbles ($2.50). For those who prefer to eat at home, where there’s a comfortable armchair and no unfamiliar ghosts, there are by-the-pound deli items, such as olives stuffed with prosciutto, garlic, jalapeño, and cheese ($9.50 per pound) and imported Italian artichokes ($12.99 per pound). Click here to see the full menu.
All Royal Bavaria's unfiltered beers are brewed by guidelines of German purity law, which means they can use only four ingredients: hops, malt, yeast, and their own well water. Owned by Andy Gmeiner, a chef and restaurateur from Munich, the microbrewery sits on a 5.5-acre property. The central building is fashioned in the image of a 5,000-square-foot Bavarian farmhouse, complete with an enormous gabled roof, a 175-person outdoor beer garden, and guard rails to prevent polka dancers from flying out of control. As cool steins click to punctuate songs and toasts, traditional German dishes such as wiener schnitzel, sauerbraten, and bratwurst unfurl banners of steam against the wood-paneled walls and vaulted ceiling.
The dining room, which is reminiscent of a rural bed and breakfast, is lined with antique knickknacks, pans, and deer antlers. Large picture windows offer patrons a view of the brewery, where copper tanks mash and ferment Royal's six house-made beers. While noshing on a handcrafted sausage, revelers sway to sounds of occasional live entertainment or purchase beer by the half-barrel, hand-squeezed from the folds of the finest accordions.