Gatti-town’s all-you-can-eat buffet feeds the fires in gamers’ bellies with an unlimited downpour of more than 40 edible options. Pile tongues with aisles of entrees that include pizzas, pastas, salads, cheese sticks, cinnamon sticks, and desserts such as the dutch apple treat pizza ($3.99–$6.99 per person for buffet plus $0.99–$1.49 each for beverages). Big-screen TVs in the dining rooms begin stuffing brains with entertainment to prepare them for a smorgasbord of automated amusement.
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.
For more than 30 years, the family behind The Food Factory has kept the community fed with their specialty sandwiches and homestyle catering meals. At the restaurant, hot subs, loaded baked potatoes, and sandwiches on freshly baked croissants rule the menu. The Food Factory also makes office parties or wedding receptions a tastier affair with catering options like hawaiian hams, chicken fried steak with mashed potatoes and gravy, or barbecue meals served with baked beans and texas toast.
Ingrid’s Pantry has become an Oklahoma City eatery, where German and other European specialties meet classic American deli cuisine. Bratwursts come wrapped in rogelli bread with green pepper and onions or on a plate aside german potato salad and sauerkraut, and meatloaf arrives at tables topped with gravy. In addition to sausages and schnitzels, the kitchen staff grills 15 specialty sandwiches including a veggie melt and both corned beef and turkey Reubens.
At RedPin Restaurant & Bowling Lounge, servers carry nacho orders over to lanes. Yet, these aren’t your typical pile of stale tortilla chips slathered in lukewarm cheese or Cheeez™—the squeezable pouch of dairy that kidz crave—these are pulled-beef nachos, homemade chips covered in ranch-raised chuck that's been slow roasted for hours. These kinds of delicious upgrades typify the venue's upscale bowling experience. The staff waits on players from the moment they're seated at 1 of 10 alleys, delivering their shoes and typing their names into the scoring system. As guests wait their turn, they can switch segments of a 60-foot video wall to broadcast their favorite shows or explore the three lounges spread throughout the game area.
Posh geometric furniture dots the entire space, from circular ottomans to the luminous, spherical pendants of the chandeliers. Embedded fragments of recycled red glass turn the bar top into a mosaic stage for martinis and pins trying to pass as oversize beer bottles. With its scenic views of the Bricktown Canal, a private room, and event dining plans, RedPin also hosts memorable special events for groups of varying sizes.
All meals arrive from the The Basement Modern Diner. Its menu highlights made-from-scratch, modernized renditions of bowling-alley cuisine: panko-parmesan breading surrounds the onion rings, and handmade burgers lead to desserts of whoopie pies and spiked milkshakes.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.