Restaurants in Warr Acres

Rev your appetite engine and fuel up with the tender and juicy fare at BBQ Chop Shop. Meat options arrive by the pound, with pulled pork ($10.50), brisket ($9.75), turkey ($10), sausage ($8.50), or ribs ($10) available to quell the inner caveperson. Half-pound portions are also available. Pair pounds of pabulum with a quart-sized side ($7.50), with potato salad, coleslaw, and baked beans among the items vying for your stomach's attention. For diners charged with bringing home the supper pail, BBQ Chop Shop offers a small family dinner ($28.75), containing 1.5 pounds of meat, two 1-pint sides, and a half-loaf of bread. Desserts include pecan pie ($2.75), strawberry soda-pop cake ($2), and a brownie ($2).

Rick Gratch has been running Caffe Pranzo for 16 years, almost as long as it's been open, but many of his customers have been dining there since before he started. It's the restaurant's traditional Italian menu that inspires such devotion, plating pastas, chicken, and fish sautéed in delicate wine sauce. Pizzas, too, are prepared the old-fashioned way, with dough thrown high in the air. After garnishing them with gourmet toppings such as grilled artichoke hearts, portabella mushrooms, and summer squash, the brick-oven-baked pies transport to a dining room bedecked with works by local artist Jennifer Holloway. There, guests who've finished off their meals can tuck into cheesecakes shipped from New York City's Carnegie Deli for a taste of Manhattan without the granite-y mouthfeel of biting the Empire State Building.

The cooks at Chubby’s Chicken & Grill pride themselves on doing up whole and half chickens however their guests would like—grilled, fried, or seared with laser vision. But they don’t stop at just chicken. Inside the casual eatery, guests can dig into hearty, home-style eats such as fried pickles, fried green beans, and burgers. On game nights, they pile in for domestic and imported brews and to cheer for their favorite polo horse, and on Tuesdays, they dig into all-you-can-eat catfish feasts.

Calling upon flavorful recipes passed down from their mothers and grandmothers, the chefs at Inca Trail Peruvian Restaurant reflect the tradition and multiplicity of Peruvian fare, which is known for incorporating styles from Spain, Africa, China, and Japan. The menu boasts vibrant dishes prepared with grilled seafood, steak, veggies, or chicken accompanied by green rice, beans, and a list of excuses for loosening your belt post-meal. The Oklahoman recommends the pollo a la brasa, raving, "After one bite of the rotisserie chicken, we all immediately regretted not ordering four chickens and calling it a day. Put simply: Wow." Contrasting the eatery's savory, saucy, and spicy dishes is a collection of house-made desserts, and the Oklahoma Gazette says, "Don't miss the fruit flan."

Papa Dio's owner and head chef Bill Bonadio is a strong believer in tradition. His restaurant has spanned three generations of Bonadios, who have carefully crafted hearty Italian cuisine served on tables across two dining rooms. Boasting a sprawling list of more than 160 items, the menu runs the epicurean gamut through classic spaghetti and meatballs to Dio's original fried pizzas. At the wine bar, tables draped in crisp white linens surround a horseshoe-shaped bar that was made with wood salvaged from an 18th-century home in Louisiana and a horseshoe salvaged from an 18th-century giant horse.

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.