![]() Nashbird Chicken is more than just a chicken place. Not in the mood for burgers? Try their loaded fries that come with a generous helping of toppings or stop in for a milkshake, both are sure to give you an excuse to be coming back for more. Try the full size or sliders with an impossible patty, chicken breast or stick with the classic Angus beef. The Fatty features classic burger toppings with grilled onions and a Kaiser bun. S&B's Burger Joint opened its doors to hungry Oklahomans in 2009 offering multiple award-winning sliders and burgers with an array of eclectic flavors and combinations that you won't find anywhere else. With six locations across the metro, there’s no doubt that this burger joint is a popular spot for locals and visitors alike. The Paradise Pie is another local favorite. For a lighter pie, the Maui magic has Canadian bacon, pineapple and mandarin orange. For the big eater, there is the Big Country: pepperoni, beef, smoked sausage and Canadian bacon, with red sauce and two kinds of cheese. You can build your own if you like the traditional route, but Hideaway became an icon because of the combination of flavors and creativity. Hideaway's specialty pizzas were some of the first in Oklahoma that weren't based on traditional pies. ![]() While the brand was established in a university culture, it is now solidly family-friendly. When enough of them finally settled in Oklahoma City, it made good sense to bring the brand here. The concept became a fixture in Cowboy life, and alumni would reminisce at length about the pizza, fried mushrooms and great times they had in the Stillwater Hideaway. Hideaway first opened in Stillwater in 1955 close to the campus of Oklahoma State University. ![]() There is a good selection of seafood, pasta and chops, too, and the horseradish potato gratin is a must for a side dish. You will pay a little extra for the black truffle butter, but just pay the $5. They also have bone-in ribeye if you prefer, but the steaks, while great in their own right, are made even better by Red’s selection of sauces and crusts. Red specializes in aged beef, and the “40 day” prime ribeye is the star of the menu. The mezzanine can accommodate small, private parties with a great view of the restaurant, or choose the “spaceship” private table in the back of the restaurant for complete privacy. Designed by multiple-award-winning architect Rand Elliott, Red is a popular downtown nightspot and fine dining destination. Red was the first locally owned prime steakhouse in downtown Oklahoma City. There are seven restaurants located inside Parlor, guaranteeing there is something for everyone to enjoy including Bad Nonna's, Ray's Chicken Kitchen, Disco Taco, Callahan's Chicago Grille, Pachinko Parlor, Providence Pizza and MOB Grill. This is a place for people to relax and socialize while enjoying artisan cocktails, craft beer and phenomenal food from all walks of life. Parlor OKC is a collection of chefs and mixologists coming together to advance the concept of what a restaurant/bar could be within an eclectic atmosphere. Akaushi beef comes from a Wagyu breed raised in the U.S., and the meat is tender, creamy and densely marbled. If you are in the mood for a rare and somewhat expensive indulgence, choose the Akaushi Filet. Diners may choose between seven sauces to accompany each cut, including veal demi-glace and a made-in-house steak sauce. ![]() The menu is heavy on chops, seafood, steak and poultry, but they also have sushi.īroadway 10 specializes in aged cuts, and on the Primal Cuts section of the menu, all selections are aged 28 days, and most of the steaks are certified Prime. It’s best to think of Broadway 10 as a chophouse plus. An open kitchen and 40-seat bar greet guests as they enter the 8,000-square-foot facility. Located in the historic Buick Building, Broadway 10 may be the most beautiful dining space in Oklahoma City. From traditional Mexican fare to wood-fired meats and handcrafted cocktails, Automobile Alley is anything but a drive thru.
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