Sugar artist and pastry chef Cherry Duran has been turning whole eggs and pure vanilla extract into edible works of art for 20 years. Simple sheet cakes can be transformed into favorite animals, popular cartoon characters, and beloved bank tellers at the bidding of her capable hands as she carves three-dimensional, icing-covered likenesses and uses photo-scan technology to imprint images onto frosting. She also whips up bunches of delectable cupcakes, cookies, and brownies to suit any type of get-together and helps home bakers to hone their batter-wrangling form in cake-decorating classes for differing skill levels.
For hours, plumes of hickory-wood smoke crawl over whole cuts of beef brisket. When chefs haul the slabs from the smoker, each presents a study in contrast—caramelized, slightly crisped outsides surrounding soft, fall-apart meaty centers. Oklahoma Station BBQ’s house-specialty brisket crowns its selection of nine meats, which come glazed in signature hot or mild sauce. Both recipes blend ingredients such as brown sugar, roasted garlic, and apple-cider vinegar, and both remain closely guarded by former Spetsnaz agents. In addition to the restaurant's smoked-and-sauced meats, chefs also prepare an extensive sampling of requisite side dishes and desserts, from grilled corn on the cob to banana pudding.
Locally owned Casa Perico cooks up traditional Mexican cuisine and pours on a liquid cornucopia of margaritas, domestic beers, and imported cervezas. The menu ranges from meaty staples such as burritos, build-your-own tacos, and a la carte items such as chicken or beef chimichangas ($6.99) to vegetarian specials such as the spinach quesadilla ($10.49). Grant well-behaved taste buds an edible gold star with especialidades el Perico, such as the flavorful chile relleno, a poblano pepper stuffed with your choice of chicken, beef, or cheese ($12.99). Famished early-birds can placate grumpy, grumbling bellies by ordering from the list of luncheon specials in a multitude of flavorful varieties. Drink to health, or construct an all-bottle band with of-age beverages including Tecate, Negra Modelo, or Corona Extra.
The crack of pool balls hitting one another after a break swirls in the air with the ringing of a bulls-eye from an electronic dart machine. It’s just another day at Lumpy's Sports Bar & Grill, where patrons try their hand at classic bar games in between bites from the kitchen. Servers cart out subs, chicken fried steaks, and burgers topped with ham, cheese, and barbecue sauce. Sunday brunch festoons tables with Belgian waffles, biscuits and gravy, and sparkling champagne served in retired footballs.
More than nine years ago, a tiny paintbrush dipped into hunter-green paint to accentuate a leaf on a tree––one of hundreds of trees that inhabit the full-wall mural of Sinbad's private dining area. Now a star-like background of twinkling string lights watches over a buffet with never-ending portions of hummus, kebabs, and warm gyros. More than just Mediterranean, the preservative-free menu mingles with traditional Persian recipes and Indian dishes such as golden samosa. As patrons wash down steak and veggie kebabs with a cold brew, they can peek into the banquet room to plan a future get-together for up to 60 people or swing from the chandelier in hopes of a three-point landing in a spoonful of hummus.
As the luring scents of spices and coconut milk course through the air, Bangkok Restaurant's innovative chefs blur culinary borders with a menu that blends the cooking traditions of Thailand, China, and Indonesia. Meats and veggies vie for palate popularity with six types of aromatic curries, and a selection of spicy entrees, including the hot pepper steak, heats up taste buds more enjoyably than licking an electrical socket. The seasoned foodsmiths also forge fresh ingredients into fried-rice platters, seafood dishes, and egg-drop soup.