A 12-foot-tall Kodiak bear greets visitors to Trapper’s Fishcamp and Grill, which offers a backwoods lodge experience complete with game trophies and authentic Native American canoes. The prime rib is considered among the best in the state; other favorites include anything mesquite-grilled on the menu. For an appetizer, try the flash-fried “buffalo oysters” with Louisiana buffalo sauce and homemade blue cheese dressing. For an entrée, perhaps go raw with oysters on the half shell, hand harvested from federally inspected beds in the Gulf of Mexico. Other entrée choices include crispy fried crawdad tails with black cherry mustard sauce, and, when available, alligator fried or blackened, a Trapper’s favorite. 4300 W. Reno Ave., Oklahoma City; pearlsokc.com/restaurants/trappers-fishcamp-grill