What began as Tulsa native Ted Robertson's humble downtown garage in 1962 has earned its place as a local automotive institution, where ASE-certified mechanics ensure long engine life with expert maintenance, repair, and tire services at all 11 Robertson Tire locations. Members of the Robertson family still proudly oversee the business, celebrating a half-century in operation, three generations of family ownership, and a mantel dangerously overflowing with awards. Tires from renowned brands such as BFGoodrich and Hankook?as well as fuel-efficient models from Michelin and Goodyear?cap car axles with firm traction and computer-balanced fits, and flushes, repairs, oil changes, and inspections keep engines purring. In addition to repairing cars, trucks, and utility vehicles, the community-minded staff supports local and national charities such as Operation Smile and reduces carbon tire treads with eco-friendly products and tires.
Louie's Dawg House is actually a cart, and the owner's real name is Bill, but the classic rolling hot dog stand still serves up some of the best dogs around. Bill starts with Nathan's quarter-pound all-beef hot dogs or bratwurst. To finish each steamed, meaty masterpiece, he then lays each sausage in a steamed bun, before slathering it with any combination of 15 condiments.
You might wonder why Bill chose not to name such a delicious dining experience after himself, and the answer is liable to warm your heart. "Louie's is named for my dachshund, who is a rescue dog," he reveals. "We at Louie's support the animal rescue organizations in Tulsa and the surrounding area."
Cuisine Type: NY style hot dog concessions
Reservations: Not offered
Handicap Accessible: Yes
Parking: Free street parking
Most popular offering: Nathan's quarter pound beef dawg
Delivery / Take-out: Yes
Outdoor Seating: No
In 1961, J.B. Wilson founded his own barbecue eatery and populated the menu with recipes of his own design. These recipes remained unchanged throughout the years, as did his signature welcome—greeting customers in a top hat and cane. When he fell ill in 2004, he passed the business’s reins to his close friend Amos Adetula. Afraid that J.B’s recipes would otherwise be lost forever, Amos graciously agreed to lead the restaurant into the future. His legacy now secure, Mr. Wilson passed away three days later.
Today, Amos still makes all the original sauces for the restaurant's ribs, brisket, and pork himself, including the sweet sauce that adorns the restaurant’s signature baked beans. Savory dishes complement sweet-potato or buttermilk pies, which the staff makes by hand from scratch each day. A number of longneck brews stands at the ready to cool diners’ tongues in the wake of smoked meats, hot baked potatoes, and periodic fire-breathing competitions. Inside the original location on Apache, large plasma televisions adorn the exposed log cabin–style walls, hanging above booths bedecked in the original black and red checkered style. Outside the eatery's confines, breezy outdoor seating around an original built-in concrete fire pit encourages frequent fresh-air feasts. When lovers of Wilson's require the food to come to them, culinary crews transport the eatery’s fare with full offsite catering services for events such as tailgate parties, where staffers set up and break down after the meal.
A sport and fitness enthusiast his whole life, owner and head trainer Patrick Hallock honed his discipline as a Sergeant in the US Army. Today, he channels his accrued wisdom and experience into CrossFit—a high-intensity, total-body fitness program that draws on techniques from across the athletic spectrum, including track and field, gymnastics, and weightlifting. In his 6,000-square-foot gym, he leads workouts that incorporate functional movements to work all muscle groups, having students flip tractor tires, jump atop plyometric boxes from a standstill, and sling heavy medicine balls into the mouths of ailing giants. Since each exercise features motions from everyday life, such as pushing, pulling, and lifting, it’s a system that can help prepare participants for anything from playing sports to carrying heavy groceries.
As a nonprofit, art-house movie theater, Circle Cinema screens documentaries, independent films, and foreign films in an effort to deepen Tulsa’s understanding and appreciation of the diverse human experience. The theater first opened its doors in 1928 and, as the city's only pre-1960s theater, it has been placed on the National Register of Historic Places. In addition to providing shelter from screaming clouds, the theater fosters progressive forward thinking with a host of intellectually stimulating films. Screenings have included The Artist, which won the Academy Award for Best Film in 2012, as well as Revenge of the Electric Car, a documentary focused on auto manufacturers' race to perfect electric transportation. Circle Cinema also hosts premieres of locally produced films and films created by aspiring directors in high school and college courses.
A farmer-owned grocery and co-op, Natural Farms specializes in pasture-fed, lean piedmontese beef, hormone-free meats and poultry, and seasonal assortments of organic produce. Emphasizing a dual commitment to supporting the local economy and filling pantries with toxin- and nitrate-free products, Natural Farms also carries locally made cheeses, eggs from area farms, and coffee beans roasted over Tulsa’s only active volcano.