The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001. Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
Hearty recipes perfected at CheeZies Pizza's Tulsa headquarters bake into golden crusts across more than 15 locations in Texas, Kansas, Missouri, and throughout its home state. A simple menu of signature dishes fills plates with hot and barbecued wings, jumbo calzones glistening with garlic butter, and breadsticks dappled with savory cheese or sweet sprinkles of cinnamon. Spangles of meat and vegetables emulate the flavors of savory tacos and tropical treats atop specialty pizzas, and customizable pies arrange patron-chosen ingredients to satisfy every palate and pepperoni feng shui principle.
When owner Jim Loggin opened Chicory and Chives as a country comfort-food diner, he began with just a few Cajun items. Over time, the aromas of buttery country goodness and Cajun spices soaked into the clothes of passersby, igniting cravings for the two-headed fare each time they donned their favorite passing-by sweaters. Comfort items such as fresh-ground, handmade burgers ($4.99–$8.59) and fried or blackened catfish ($8.49–$8.79) are popular palate pleasers, but the Cajun dishes are the diner's objet d'art. Today's Groupon will fill both of your stomachs and keep your wallet full with Cajun specialties like the shrimp or crawfish etouffee ($8.49), a rich medley of fresh seafood swathed in a buttery Cajun gravy served over rice with cheesy bread, a side salad, and seasonal vegetable. Chicory and Chives also offers hearty gumbo, soups, salads, po' boys, and wraps.
Having spent their days around a diner riddled with locomotive memorabilia, the servers at Ollie’s Station know a thing or two about wetting whistles. Here, model trains chug past miniature cities as hand-dipped milkshakes stand in frosty single-file lines at an old-fashioned soda fountain. Located steps from Route 66, where icons such as Will Rogers and Jack Kerouac rambled toward fame, the diner brims with edible relics of 20th-century America. House-made sides such as fried green tomatoes invoke the down-home comforts of the South alongside blackened catfish and char-grilled pork tenderloins. Chicken-fried steaks arrive atop texas-toast sandwiches or in a form more suitable for breakfast, with made-to-order eggs and biscuits fluffier than freshly laundered cotton candy.
Exhausted from an evening of dancing and cheering themselves hoarse, BOK Center crowds stroll down the street to replenish themselves at Baxter's Interurban Grill. There they join fellow diners at mahogany tabletops and booths within a photo-clad dining room more comforting than a hug from a grandmother wearing a cashmere sweater. Beyond the exposed-brick counter, a window to the open kitchen peeks in on chefs whipping up diverse American dishes lauded by reporters from Tulsa World.
Pots of pasta bubble on the stove as the chefs layer premium beef burgers with inspired toppings of honey-cured pepper bacon or fried onion straws. To craft their signature chicken enchiladas, they stuff tortillas with seasoned chicken, sour cream, and housemade salsa before topping the plump rolls with green chili and melted jack cheese. When discussing the cuisine with reporters from Urban Tulsa Weekly, owner Craig Baxter professed that the menu is constantly changing and growing, explaining, "I like to tap into people's brains for new recipes and for improving on what we have."