An unassuming brick storefront with bamboo-shaded windows barely contains the thrum of voices and simmering broth that roils within Tokyo Pot. Shabu shabu is by necessity an active method of dining and The Oklahoman’s Food Dude Dave Cathey says “It’s impossible to sit through a meal at Tokyo Pot in silence.” This vibrancy arises from the broth-filled pots that sit in the middle of each table and remind diners of the genuinely social nature of cooking and sharing fare as they dunk thin slices of meat into the hot liquid. Gentle pendant lighting brings to life the colors of bright cut blossoms and illuminates jets of rising steam that resemble famous clouds.
The husband-and-wife team behind Swick's Pizza toss up a menu of hearty Italian-style eats in a family-friendly atmosphere. The pair of pie maestros harmonize herbs and spices to create the secret family sauce, which they ladle over crispy thin or chewy hand-tossed crusts bubbling with cheese, veggies, and seven types of meat, including canadian bacon, italian sausage, and meatball sculptures shaped like pork chops. Swick's specialty pies spotlight slices of chicken relaxing under a mantle of creamy alfredo sauce or dancing with strips of bacon against a tangy barbecue backdrop. Hands reach for hot-garlic chicken wings to practice tiny swings before hitting the little links or pick apart plates of Cheesestyx in preparation for a dairy-fueled victory lap.
As evidenced by their shop’s name, the staff at Pioneer Dream Cheesecakery loves making good, creamy cheesecake. But the pastry chefs also have other baking tricks up their sleeves, using their skills to create decadently frosted cupcakes, fudgy brownies, and spicy jars of habanero jelly in festive mason jars. Most of their menu is made up of cupcake flavors, with the rotating weekly selection often including options such as cherry limeade, black forest, and cappuccino with espresso-infused caramel. Alongside their treats, the staff offers a range of teas and Soda Steve’s mission blend coffee.
Gage's Steak House executive chef Rob Ferris has crafted a stout menu of gourmet meats, seafood delicacies, and mouthwatering desserts to feed his salivating patrons. Initiate the meat-meeting mayhem with a hearty bread-bowl of sooner steak soup ($5.95), or share an order of southern-seasoned deep-fried tobacco onions ($4.95). For the main course, plump-portion predators can sink their teeth into the Kansas City strip steak, a slow-aged strip loin topped with steak butter ($22.95). For red-meat refrainers, the menu boasts a number of pasta, chicken and seafood entrees, including pecan-crusted chicken breast ($16.95) and a grilled, chili-rubbed salmon filet ($17.95). Desserts include the likes of strawberry romanoff, quartered strawberries crested with brandied cream, whipped cream, and a trio of Russian leg dancers ($3).
Strips of beef sizzle on the grill until nearly caramelized on the outer layer; then they reabsorb their juices while resting on a plate with sautéed onions, bell peppers, and a generous sprinkling of monterey jack cheese. The result is alambre, and it’s one of many original recipes invented by the chefs at Habaneros Mexican Restaurant, according to the Edmond Outlook. Another novel dish is the pork chili verde, where pieces of marinated pork simmer in green and red salsa. Diners can also sample more traditional Mexican entrees such as chiles rellenos—poblano peppers stuffed with cheese and chicken—or fajitas with chicken or beef.