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Enlivening the Past
The study of history is a quest for understanding what it means to be human, according to renowned historian H. W. Brands.
For nearly 40 years, the New York Times bestselling author and University of Texas at Austin professor has engaged and enlightened scores of students and readers about America’s past with his rich explorations of human nature and the challenges of human existence in his thought-provoking lectures and books.
“There are few human challenges more universal than dealing with the death of a loved one,” wrote Brands for a June 12, 2024, post on A User’s Guide to History for substack.com. “Those of us who are spared this trial are those who themselves die early, becoming the object of grief rather than the subject. Long life is judged a blessing, and so it is. But one of its drawbacks is the greater grief it exposes us to.”
In his poignant post, titled “The wounds that never heal,” Brands explores the universal anguish of a parent losing a child by recounting the heartbreaking story of Congressman Henry Clay through a letter he wrote to his wife in December 1835 about the death of their daughter.
Brands often uses excerpts from diaries, journals and letters to bring the voices of the past to life.
“I try to put my readers inside the heads of my subjects. That’s what makes a good story, whether fiction or nonfiction,” says Brands, who will be in Tulsa Dec. 5-6 to receive the 2024 Peggy V. Helmerich Distinguished Author Award, given by the Tulsa City-County Library and Tulsa Library Trust.
Since 1988, the prolific author has written nearly 40 books on U.S. history, economics and foreign affairs, including The First American: The Life and Times of Benjamin Franklin and Traitor to His Class: The Privileged Life and Radical Presidency of Franklin Delano Roosevelt, which both were finalists for the Pulitzer Prize. His most recent works are Founding Partisans: Hamilton, Madison, Jefferson, Adams and the Brawling Birth of American Politics (2023) and America First: Roosevelt vs. Lindbergh in the Shadow of War (2024).
Brands’ in-depth knowledge of American history is almost seamless. He has written on a plethora of historical figures and subjects, ranging from Andrew Jackson to Ronald Reagan, the California Gold Rush to the Cold War.
“There are lots of stories I’d like to tell,” says the writer, who always has a work in progress.
When asked how he finds the time to both teach and write all those books, Brands says his teaching reinforces his writing and vice versa.
“Because I teach broadly about the subjects I write about specifically, the writing and the teaching are mutually supportive,” he says.
If Brands could go back in time and actually meet one of the many historical figures featured in his books, he said he would pick William Sherman, a general in the Union Army during the American Civil War.
He was a “brilliant, tormented man who had something interesting to say on most topics,” says Brands.
The 2024 Peggy V. Helmerich Distinguished Author Award Featuring H. W. Brands
Free Public Presentation and Book Signing
Dec. 5, 5:30 p.m.
Author Presentation at Black-Tie Gala
Dec. 6, 6 p.m.
Location:
Central Library
Fifth Street and Denver Ave., Tulsa
Visit tulsalibrary.org/helmerich-award for more details.
Powering Oklahoma
Doing a World of Good
Besides the obvious contributions of providing employment and bolstering the state’s economic infrastructure, oil and gas companies help improve the quality of life for all Oklahomans with their employee volunteerism and charitable giving.
“The energy industry does a really fantastic job of supporting the communities including Oklahoma City, where our headquarters are,” says a spokesperson for Expand Energy. “We believe that giving back strengthens the areas that we call home.”
Expand Energy was created by the Oct. 1 merger of Chesapeake Energy Corporation and Southwestern Energy Company and is now the nation’s largest natural gas producer. The company has about 1,000 employees. The headquarters will remain at the longtime Chesapeake campus in Oklahoma City, with another presence of about 420 employees in the Houston area, where Southwestern Energy had been based.
“It’s a very engaged set of employees who have the spirit of innovation,” the spokesperson continues. “Our employees love giving back, it’s the soul and spirit of our company. We are thrilled that we are remaining in Oklahoma.”
An example of its generosity is the community garden space on the company’s Oklahoma City campus, which was donated to the Lynn Institute. The 65-bed garden now hosts programming for youth in the juvenile justice system courtesy the Institute.
Recent gifts from Tulsa-based Williams Companies to the University of Oklahoma will allow OU to grow student support and mentorship programs across the Mewbourne College of Earth and Energy, the Gallogly College of Engineering and the Price College of Business.
Some $500,000 of the gift will support the Mewbourne College of Earth and Energy’s new Sustainable Energy Systems program, which will offer a geoenergy engineering degree with courses in modern sustainable energy.
Williams’ $680,000 investment in the Gallogly College will fund mentorship and development programs including the Engineering Catalyst program and the Wayfinding Program, which offer engineering students personalized support and community to help them thrive.
“Our college relies on industry partners like Williams – not just to keep raising the bar on our academic offerings but to connect our students with top professionals during their time with us,” says the dean of the Gallogly College of Engineering, John Klier. “This remarkable gift will expand so many resources for engineering students, offering them critical academic and community support that is sometimes the only thing standing between a student and a decision not to return to school.”
A $320,000 gift to the Price College will support the Dean’s Speaker Series, the JCPenney Leadership Program, the Center for Management Information Systems Studies and other enrichment programs that provide students with connections to established professionals.
“Williams is investing in the workforce of tomorrow through this gift to the University of Oklahoma, a respected leader in curriculum for energy and related emerging technologies,” says Alan Armstrong, Williams’ president and CEO. “Providing students with educational experiences that are aligned with evolving industry needs creates a pipeline of energy innovators who are ready to help the natural gas industry lead the charge in the clean-energy future.”
A Major Player
Oklahoma is a key player in the oil and gas industry.
In 2023, Oklahoma was the nation’s sixth-largest producer of marketed natural gas. Overall, the state produces almost three times more energy than it consumes, according to the U.S. Energy Information Administration.
Oklahoma’s 5 crude oil refineries had a combined processing capacity of about 547,000 barrels per calendar day in 2023, which is about 3% of the U.S. total refining capacity, the EIA reports. The benchmark price in the domestic spot market for the U.S. crude oil known as West Texas Intermediate is set at Cushing, which is home to about 14% of the nation’s commercial crude oil storage capacity.
Oklahoma has more than 6% of the nation’s total proved natural gas reserves and ranks sixth after Texas, Pennsylvania, Alaska, West Virginia and Louisiana.
“The industry is very important for the nation. It provides national security,” says a spokesperson for Expand Energy. “The U.S. produces probably the cleanest energy in the world. It is very important for us to have energy produced from America, and we are an energy-friendly state.”
Expand Energy is the largest supplier of natural gas to Gulf Coast liquefaction facilities, with production in Pennsylvania, Louisiana, Ohio and West Virginia. The company is becoming more focused on liquid natural gas, which will take its gas globally, the spokesperson says.
“In a world short on energy, billions of people lack access to affordable, reliable, lower carbon energy, which is crucial to human flourishing,” says Expand’s website. “Addressing this crisis is one of today’s greatest global challenges, and we believe natural gas is the best-positioned solution to answer that call. By safely and responsibly delivering critical energy to markets in need, Expand Energy will help address one of the great threats to human prosperity.”
The discovery of oil transformed Oklahoma’s economy. By the time Oklahoma became a state in 1907, it was the largest crude oil producer in the nation, according to the EIA. Important oil and gas conservation practices and organizations trace their origins to the state. In 1935, the voluntary Interstate Oil and Gas Compact Commission, headquartered in Oklahoma City, was created to ensure responsible development of crude oil resources through the coordinated efforts of crude oil-producing states.
Thinking Green
Natural gas plays an essential role in the transition to a low-carbon economy, according to the Tulsa-based Williams.
“With 116 years of experience serving the world’s growing demand for natural gas, we are well positioned to invest in emerging energy opportunities,” the company’s website says. “Since 2018, expansion projects and acquisitions have increased Williams’ energy throughput by 47%, while our emissions intensity decreased by 26%, indicating a strong ability to gather, treat, process, transport and store natural gas with increasing efficiency as we grow.”
Energy provided by renewables increased by three and a half times between 1981 and 2021, according to Expand Energy. Even with this dramatic increase, renewables still only contribute to 12% of the total energy mix. Historic energy demand increases have quickly outpaced the growth in renewable energy, which is why it is essential that the United States continues producing clean, affordable, and reliable oil and natural gas, according to Expand Energy.
“We embrace a lower carbon future as a safe operator and dedicated community partner. It’s why we’re constantly innovating across all aspects of our business, challenging the status quo and driving solutions to make us stronger and more competitive,” the company’s website says.
The Grand River Dam Authority’s environmental stewardship efforts are central to its overall mission, says Justin Alberty, communications director for the GRDA.
“Since 1940, GRDA has been producing renewable hydroelectricity by harnessing the waters of the Grand River at Pensacola Dam. It expanded that effort in the 1960s with the completion of Robert S. Kerr Dam on the river, which also turns the power of falling water into renewable hydroelectricity,” Alberty says.
In 2017, GRDA completed its Unit 3 combined cycle gas generating unit. The facility was the most efficient 60 hertz power plant in the world when it first went online.
Fueled by clean-burning Oklahoma natural gas, the unit took the place of GRDA’s Unit 1 coal generator, which was decommissioned in 2019. In 2012, GRDA also incorporated wind generation into its diverse electric generation portfolio.
“On the water side, the GRDA Ecosystems and Watershed Management Department was established in 2004 to bring a greater focus to stewardship issues in the Grand River watershed. The department is active in many areas including water quality, habitat enhancement, watershed education and conservation and ongoing environmental related research,” Alberty says.
The department has received numerous awards from state and federal entities for its environmentally focused programs such as its Rush For Brush (habitat enhancement) workshops, Guard the Grand Watershed Education Program, conservation easement programs and community education.
Our State’s Electric Utilities
Oklahoma’s electric utilities providers embrace many of the same core values as its gas and energy companies, including environmental stewardship, charitable giving and playing a key role in the state’s economic infrastructure.
The GRDA was created in April 1935 to be a conservation and reclamation district for the waters of the Grand River, says Alberty. Between 1939 and 1940, GRDA constructed Pensacola Dam. The dam, which created Grand Lake, was the first hydroelectric facility in Oklahoma and is still producing renewable hydro power. GRDA provides wholesale electricity to 15 Oklahoma communities, as well as communities in Kansas and Arkansas.
GRDA is Oklahoma’s largest public power electric utility; funded by revenues from electric and water sales instead of taxes, Alberty says. Public power utilities are publicly owned and not-for-profit. It has an environmental stewardship mission over the waters of the Grand and Illinois Rivers and manages over 70,000 surface acres of lake waters.
“The availability of low-cost, reliable and abundant electricity, produced by GRDA, is an attractive inducement for business and industry to establish or expand in the area. Also, GRDA’s stewardship role over so much of Oklahoma’s most valuable water assets supports a thriving tourism and recreation industry, and broad tax base, which rests upon these waters,” Alberty says.
Tulsa-based Public Service Company of Oklahoma is the electric company for more than 575,000 customers in 232 communities across the state. PSO has more than 4,300 megawatts of diverse generating capacity that primarily includes wind and natural gas, says Whitney Emerick, director of corporate communications.
In 2023, PSO’s Fuel-Free Power Plan was approved by the Oklahoma Corporation Commission. The wind and solar projects will add nearly 1,000 megawatts of new power to PSO’s portfolio and result in lower customer bills starting in mid-2026.
American Electric Power’s Feeding Communities initiative focuses on food and housing security across AEP’s 11-state footprint. As part of that effort, PSO partnered with Tulsa-based Food On The Move and its effort to fight food deserts and the legacy issues created by living without food security. In April, PSO and EPRI donated a high-tech container garden that produces fresh produce for Food On The Move’s Community Food and Resource Festivals. In August, the AEP Foundation donated $100,000 to Food On The Move’s Urban Farm project, which will produce 180,000 pounds of fresh produce a year.
Formed in 1902, Oklahoma Gas & Electric (OG&E) is Oklahoma’s oldest and largest investor-owned electric utility.
“We are extremely proud that we have some of the most affordable rates in the country,” the company’s website says.
OG&E serves nearly 900,000 electric customers. It’s the largest ad valorem taxpayer in Oklahoma, contributing $90 million annually, which funds public education, libraries and career techs. Employees also give their time and money to support their communities, the company says.
With about 7,116 megawatts of capacity, OG&E’s generation portfolio represents a balanced approach to generating electricity through a diversity of fuel types – 67% natural gas, 22% coal and 7% renewable energy via solar and wind power.
A Spotlight on Oklahoma Energy
ONEOK
Headquartered in Tulsa, ONEOK is a midstream service provider that connects natural gas liquids supply in the Rocky Mountain, Mid-Continent and Permian regions with a network of natural gas gathering, processing, storage and transportation assets.
Founded in 1906 as an intrastate natural gas pipeline business in Oklahoma, ONEOK is a Fortune 500 company and is included in the S&P 500.
It applies core capabilities of gathering, processing, fractionating, transporting, storing and marketing natural gas and natural gas liquids through vertical integration across the midstream value chain. ONEOK continues to invest in organic growth projects to expand in its operating regions and provide a broad range of services to crude oil and natural gas producers and end-use markets.
ONE Gas
ONE Gas is a 100% regulated natural gas utility and trades on the New York Stock Exchange under the symbol “OGS.” ONE Gas is included in the S&P MidCap 400 Index and provides natural gas distribution to 2.3 million customers in Kansas, Oklahoma and Texas.
Headquartered in Tulsa and founded in 2014, its divisions include Kansas Gas Service, Oklahoma Natural Gas and Texas Gas Service.
Its largest natural gas distribution markets by customer count are Oklahoma City and Tulsa; Kansas City, Wichita and Topeka, Kan.; and Austin and El Paso, Texas. ONE Gas serves residential, commercial, industrial, transportation and wholesale customers in all three states.
Continental Resources
Continental Resources is a top ten independent oil producer based in Oklahoma City.
Continental is the largest producer in the Bakken play of North Dakota and Montana and has significant positions in the SCOOP and STACK plays of the Anadarko Basin of Oklahoma and the Powder River Basin of Wyoming and Permian Basin of Texas.
With a focus on the exploration and production of oil, Continental has technology and resources vital to American energy independence and leadership in the new world oil market.
The company dates to 1967 when Harold Hamm founded Shelly Dean Oil Co., Continental’s predecessor. In 2007, it became a public company via an initial public offering in which Hamm sold $300 million worth of its shares.
Devon Energy
Devon Energy is an independent oil and natural gas exploration and production company with operations focused onshore in the United States.
Founded in 1971 by John Nichols and his son, Larry, Devon has grown from five people to become a major public company with hundreds of employees.
Devon’s second quarter 2024 daily production was 335,000 barrels of oil, 182,000 barrels of natural gas liquids and more than 1.1 billion cubic feet of natural gas. Headquartered in Oklahoma City, Devon is a Fortune 500 company and is included in the S&P 500 Index. Its common shares trade on the New York Stock Exchange under the ticker symbol DVN.
Williams Companies
Williams handles approximately one-third of the natural gas in the United States that is used every day to heat homes and generate electricity. It works with customers to provide the infrastructure to serve growing markets and safely deliver natural gas products to fuel the clean energy economy.
Brothers Miller and David Williams started a construction business in Fort Smith, Ark., in 1908, and within a few years began building cross-country pipelines. In 1918 the business was moved to its current-day headquarters in Tulsa.
In the decades since, Williams has acquired and merged with several other companies to expand its interstate natural gas transportation system and grow its natural gas storage assets. It has paid a quarterly dividend to shareholders without interruption since 1974. Williams common stock (WMB) is listed on the New York Stock Exchange.
What is Fracking?
Fracking, which is shorthand for hydraulic fracturing, is the process of extracting gas or oil deep underground using a high-pressure mixture of water, sand and chemicals to break up rock.
There are downsides to this technique. The drilling maneuver hasn’t resolved the country’s dependence on fossil fuels, for one. Drilling for and transporting gas can lead to the leakage of methane, a greenhouse gas that warms the planet faster than carbon dioxide. Research has also shown that fracking depletes water levels, produces air pollution and generates noise in nearby communities, National Public Radio reports. It’s been linked to drinking water contamination.
Hydraulic fracturing can also trigger minor seismic activity — and the underground disposal of wastewater used in the process has caused larger quakes, according to the U.S. Geological Society.
Those in favor, however, highlight its upsides, according to NPR. It’s allowed oil and gas companies to tap into energy reservoirs that once seemed impossible to develop. The fracking boom has additionally lowered the price of oil and gas around the world, cut U.S. reliance on foreign oil production and brought new jobs.
It’s also helped the U.S. shift away from coal production for power plants and toward natural gas.
The Golden Age of Oklahoma Cuisine
You’re jonesing for a juicy burger? Oklahoma’s got it. How about authentic Italian and Mexican? Why, of course.
Let’s get a little more niche. You say you’re craving Sichuan cuisine? Check. Laos delicacies? Yup. Okie-style barbecue, New American, Ethiopian, French, Vietnamese? You got it.
In short, Oklahoma’s in the midst of a culinary renaissance. We’re no longer just a meat and potatoes kinda state – although the meat and potatoes we’re serving are the best you’ll ever have. Explore a heaping handful of the restaurants helping us strengthen the claim that we’re in the golden age of Oklahoma cuisine.
Tulsa
Barons on 1st
Justin Donaldson worked for some of the world’s finest chefs in New York City, and his dishes, served in the comforting elegance of Barons, are truly world-class. Start your meal with wine-braised chicken “shanks” or mussels. After that, choose a lamb rack, elegantly plated, with mushroom fricassee and smoked cabbage. Carnivores might opt for the enormous tomahawk steak – so big it’s wheeled to your table.
Dalesandro’s
Dalesandro’s menu is small and never changes, but each day, crowds of loyal patrons stream through the doors of the bright and airy dining room to sample well-loved classics like penne carbonara, lasagna, stuffed shells and, the star of the show, a perfectly made swordfish piccata. Everything is a Dalesandro family recipe. “My job for 20 years,” says amiable owner Sonny Dalesandro, “has been to preserve the way my family’s food is offered to those who come through the doors.”
Summit Club
Thirty stories above the downtown bustle (which you can observe through walls of floor-to-ceiling windows), this elegant club offers members and their guests quiet luxury, impeccable service and food prepared by one of Oklahoma’s best chefs, William Lyle. There are several dining rooms, including one that’s casual (a relative term at Summit Club) and one that’s the ultimate in fashionable sophistication.
En Fuego
Guthrie Green, a delightful stretch of greenery tucked in the midst of the Arts District, is a pleasant place to be, and perhaps the best spot is the tiny restaurant perched at the highest point. En Fuego offers indoor and outdoor dining. Like the park and the decor, the menu is fun and casual, offering flavorful and often handheld dishes inspired by Baja California cuisine. Expect lots of tacos, several with fish and seafood, a burrito, nachos, salads and the famous “Bob Marley dip.”
Ti Amo
Mehdi Khezri opened Ti Amo thirty years ago. There are customers who have been coming almost every week since then. They enjoy a wide variety of dishes, from rib eyes and lamb chops to spaghetti pescatore and lobster macaroni and a spaghetti carbonara based on a recipe Mehdi found in a restaurant in Rome. You can too, and if you visit more than once, Mehdi will remember you when he greets you. “I enjoy making people happy,” says Khezri, and he does just that.
Cafe Ole
Inspired by visits to Santa Fe and a love of New Mexican cuisine, Paula Underwood opened Cafe Ole almost 40 years ago. It became a favorite of local diners for its stacked blue corn enchiladas and “Mexican pizza.” The big shaded patio made outdoor dining a delight. Recently, Mehdi Khezri of Ti Amo bought the restaurant – and he’s managed to streamline and revamp the menu while keeping the same joy, deliciousness and quality.
Waterfront Grill
Glass and windows overlooking the river, casual yet artistic decor, and an extensive menu with something to please everyone. It’s no wonder that Jimmy Blacketer’s flagship restaurant has been delighting crowds of diners for over a decade. There’s lots of trout, snapper, salmon, seafood, all fresh and never frozen. Steaks are from a well-known Chicago butcher. There’s sushi, sandwiches, burgers and more, so many temptations it’s hard to choose.
Boston Title and Abstract
Through an unmarked door on a nameless downtown side street, down long flights of stairs, and suddenly you’re in a vast and lavishly decorated underground hideaway. This is where the late chef Paul Wilson became famous. Now the kitchen is ruled with flair and panache by Roque Heidler. Dishes are complex, Instagram-worthy masterpieces. Tasty lamb chops are served with a green puree made from two kinds of spinach and a red sauce made of pureed peppers, as well as tiny potato spheres and a medley of pickled, steamed and other vegetables on the side.
In the Raw
There’s sushi in every variety you can imagine. Platters of fresh, traditional sashimi. Over 100 sushi rolls, flamboyant and taste-filled and unique to In the Raw. The tiny Brookside emporium that introduced Tulsa to the delights of uncooked fish has spawned several branches, including a southern outpost with lovely views of south Tulsa and a downtown aerie perched on the sixth floor of the Vast Bank building with glorious views of downtown.
Tavern
In a setting of quiet, understated elegance (or a more convivial atmosphere if you choose to eat at the bar in the next room), you’ll be wowed by chef Austin Plumlee’s memorable menu offerings. There’s usually a wonderful salad made of fresh beets and goat cheese. You can follow that with fresh house-made pasta, or fish, or chicken, all prepared in inventive and delicious ways.
Polo Grill
Polo Grill is open to the public, and has been for over forty years. But step inside and you’ll feel like an exclusive club just welcomed you as a member. Cosseted by the impeccable service, diners feast on steaks, lamb chops and numerous other well-prepared entrees. Their wine selection is impressive, and their cellars stock 25 thousand bottles.
Ron’s Hamburgers
In his little shop just off Harvard, Ron Baber cooked a burger that was a form of art. The meat was pounded flat, seasoned, coated with lard using a paintbrush, cooked on a super hot griddle, then steamed under a dome. Ron set up several burger joints throughout Tulsa, all run by a relative and all producing the juicy memorable burger he invented. Ron is no longer with us but you can still enjoy this same burger at every one of Ron’s branches.
Ridge Grill
Some people think there aren’t fine dining options in the far south of Tulsa. They don’t know about Ridge Grill. Chef David Dean used to run the Atlantic Sea Grill back when that was the best restaurant in town. For the past decade, he’s been the chef at Ridge Grill. It’s worth the trip to sample such creations as seafood-studded paella, lobster Thermidor, lemon and nut crusted halibut and more.
Amelia’s
For five years, Amelia’s has been a powerhouse of fine cuisine. Three James Beard nominated chefs have worked there, and one still does. Intricate, carefully made and plated dishes full of flavor surprises are the norm. Some are prepared on the huge Argentinian wood-fired grill. Dishes include fried rock shrimp and braised greens with a red pepper coulis sauce, charred Spanish octopus in a chorizo and corn chowder, and “campfire” salmon with German potato salad. But you might not find these when you go, because the menu changes several times a year. Don’t worry – whatever you order will be delicious.
Albert G’s
Thirty years ago, Chuck Gawey borrowed some money, bought an old gas station, and opened Albert G’s. Gawey, a self-taught pitmaster, made succulent ribs and a tasty sauce; business thrived. Now, there are several branches, all offering slow-smoked ribs, brisket, Polish sausage and more. And bourbon connoisseurs take note – the downtown location has over 200 different varieties.
Ridge Cantina
Damian Hernandez learned to cook at his grandmother’s knee many years ago in Puebla, Mexico. When Ridge Grill owner Mir Khezri wanted to open a restaurant featuring good authentic Mexican food in an upscale setting, Hernandez was the perfect fit. Ridge Cantina has ceviche, Mexican corn, 14 kinds of tacos, and an additional cavalcade of beautifully plated and delightful dishes. Hernandez’s grandmother created elaborate molés that can be found on the menu, made with the same fresh spices she used to incorporate.
Rib Crib
It started in a little shack on
Harvard Avenue, and the ribs were so good that now Rib Crib has over 60 locations in eight states. You can still find the carefully smoked ribs that made them famous, along with shareables like chicken wings and nachos, other meats including smoked chicken, sausage and burgers, plus sandwiches and salads.
Mandarin Taste
Sally Yau came to Tulsa from Beijing to go to college. She ended up staying and opening Mandarin Taste. Her restaurant offers fiery and totally authentic Sichuan cuisine, dishes such as spicy water boiled beef and jade fish. But you can also find all the usual crowd-pleasers like pineapple sweet and sour chicken too.
Rise Souffle
This elegant outpost of France just opened in Utica Square and features a bevy of soufflés – those light, airy, and very difficult to make concoctions that many still consider the apex of French cuisine. Their large and well-trained kitchen staff are dedicated to producing fresh and perfect soufflés, made to order. You can find both savory (think ham and Gruyere) and sweet (think raspberry or Grand Marnier) soufflés here, and a small menu of other dishes (onion soup, salade Nicoise, steak) to round out your meal.
Bricktown Brewery
They started in Oklahoma City, where they were one of the first establishments to offer locally brewed craft beers – and also brew some themselves. Now they have several branches in Oklahoma and surrounding states. But it’s not just beer that’s readily available. They have a menu with boom boom shrimp and chicken wings, bacon cheddar burgers and sandwiches, plus pizza, chicken-fried steak and jambalaya.
Hemingway
Hemingway redefines elegance. The dark wood paneling, the gleam of silver and starched linen, the glittering crystal chandeliers, the impeccable service, all make you feel like royalty. There are big steaks in every variety you can think of. But, unlike other steakhouses, the appetizers, side dishes, and non-steak menu items are prepared with as much care as the steaks.
Juniper
For almost fifteen years, Juniper, Justin Thompson’s beloved creation, has celebrated chef-driven creativity. The menu is fresh and ever-changing. In fact, over the years, Thompson and his sous chefs have created over 2,000 dishes. You might find offerings like duck two ways (seared breast with leg confit), fried chicken with Japanese potato curry and dashi, and grilled cider-brined pork chop. Can’t decide? Get the chef’s five course tasting menu.
Tacos Don Francisco
Almost 25 years ago, a young single mom from California set up a taco stand. It’s still there, and people who want good authentic tacos (as well as burritos, quesadillas and tortas) continue to seek it out. They are open late – although not as late as the pre-COVID era – and you’ll sometimes see chefs from fine dining restaurants treating themselves to an after-work snack. Some would argue that’s the best endorsement there is.
Society Burger
The setting is casual with touches of elegance. The burgers are thick and juicy. There are appetizers like hot chicken bites and pimento bacon jam. Burgers include the Theta with a melted cheese skirt and fried pickles, and the Everything, with cream cheese, candied jalapenos and onions. They also have craft beers and a sprawling dog-friendly patio.
OKC
Ma Der Lao
Chef Jeff Chanchaleune’s loving tribute to the food of his ancestors has received national attention. It earned him a finalist spot in the James Beard Awards. Dishes perfectly capture the vibrant, exciting flavors of Laotian cuisine. Nam Khao, a crispy rice salad, is the most popular dish. The best way to experience Ma Der Lao is to order a little of everything and enjoy family-style – your taste buds will thank you.
The Collective
There’s something for everyone at this food hall. A forty foot long bar, a lovely rooftop patio overlooking downtown, and eleven different kitchens. Want Hawaiian-inspired artistically plated seafood dishes? How about pasta and sandwiches inspired by Milan’s outdoor cafes? It’s all there, along with wings, fried tacos, waffles and steaks.
Grey Sweater
Growing up on a tiny farm in Jamaica, Andrew Black dreamed large, but not even he could have imagined that one day he’d win a James Beard Award and be recognized as one of the best chefs in the United States. Grey Sweater is the restaurant that made it happen. You reserve long in advance. You can opt for 5, 7 or ten courses. There’s no menu, and each course is a total surprise with a mix of flavors that will leave you gasping in delight.
Fait Maison
There was a chef in France who had worked in three-star Michelin restaurants and owned a highly regarded bistro on the French Riviera. He fell in love with an Oklahoma woman who refused to leave home – we don’t blame her – so he created this Edmond temple to French fine dining. Order a la carte or try the five-course tasting menu, which includes soufflé, bouillabaisse, and rabbit and lobster cooked with Nicoise olives.
Eischen’s Bar
Eischen’s was built before Oklahoma was a state. Rebuilt after a fire 30 years ago, the huge room is usually packed with people who’ve made the drive from Oklahoma City or even Tulsa to try the legendary fried chicken. You get a whole bird, cut and fried, along with pickles and bread.
Queen of Sheba
The biggest problem lovers of Ethiopian food have in Oklahoma? Finding it. It’s rare around here. Queen of Sheba satisfies their cravings. You can get different stews, or wat, piled on the spongy sourdough flatbread called injera. Don’t know what to order? Get the mossob, which features, according to the menu, “a dazzling array” of dishes.
Cafe Kacao
Veronica Zelada’s Latin American fusion cuisine has won widespread acclaim and there’s often a line of hungry patrons stretching down the block. They are a breakfast, brunch and lunch joint with menu items like smothered burritos, carne adobada, pancakes and the chuchitos breakfast – with Guatemalan pork street tamales, scrambled eggs, black beans and crema.
The Winston
Classic meals with a modern flair: that’s what the Winston promises and that’s what you get, in both the Norman and Edmond locations. There’s a long menu including such appetizing and widely varied treats as banana pepper Caesar salad, stacked enchiladas, seared Ahi ramen, drunken tuna ceviche, roasted pork shoulder and more. There’s also an impressive selection of bourbon – 15 of which were made exclusively for the Winston.
Empire Slice
It’s bright, it’s fun, it’s always a party at this wildly popular pizza venue. There are lots of pizzas to choose from, both by the slice (with a weekly rotating selection) and whole, with catchy names – “Foghorn Leghorn” is chicken of course, and the “Vampire Slayer” offers roasted garlic, salami, bacon, candied jalapenos and fresh oregano.
Edge Craft BBQ
Zach Edge has been a barbecue devotee all his life, and it shows. Stellar brisket and ribs are to be had in this tiny outpost of Central Texas style barbecue, which works its magic using little more than meat, smoke, oak and fire.
Florence’s Restaurant
Florence Kemp opened her restaurant in 1952 with, as she recalls, little more than “two chickens and a prayer.” For the next seventy years, she came in daily to cook what she calls “good country food for the soul,” becoming a local legend along the way. Her work and superb cooking earned Florence’s a James Beard Award in 2022. Try the yam-fried chicken, which she invented.
Pho Lien Hoa
Pho Lien Hoa serves a full range of Vietnamese dishes, including such rarities as fermented fish noodle soup, but most people come for the pho. This iconic dish, with beef, fresh delicious greens and a rich, craveable broth, is at its peak here. Some people say it’s the best in Oklahoma.
Patty Wagon
This tiny burger joint proudly devotes itself to the production of gourmet burgers. They use locally raised Angus beef. You can choose from one of their house-made sauces, including such winners as Mustard Lovers and Horseradish Mayonnaise.
Mama Roja
Mama Roja is famous for its stunning view of Lake Hefner. People come for the view, yes, but stay for the tasty Mexican food. The menu has all the usual suspects: tacos, enchiladas, quesadillas, fajitas, burritos and more. There’s a full roster of drinks available and you can choose from about twenty different tequilas.
El Coyote Cantina
Coyote Cantina is one of the few restaurants in Oklahoma featuring the spicy, vibrant cuisine of New Mexico. You can choose from many exciting entrees, including stacked enchiladas with blue corn tortillas, adovada steak with red chile sauce and, at brunch, steak chilaquiles.
Barrios
Barrios is a trendy and modern spot that takes Mexican classics and adds gourmet twists. Examples include short rib tinga chalupa with pickled jalapenos, braised beef short rib enchiladas with pasilla sauce, pork cheek carnitas tacos, and chili pequin shrimp fajitas.
Tamashii Ramen
A young woman from Okinawa met an army veteran from Missouri. He fell in love with her (they’re now married) and also with the ramen her family cooked. They decided to open a restaurant to bring Okinawa style ramen to Oklahoma. You’ll find all sorts of ramen here, all brightly colored and brimming with flavor.
Frida Southwest
Quinn Carroll, the chef at Frida since it opened, has been working in restaurant kitchens since he was fifteen. Now he’s a master. “He builds layers of flavor without overwhelming the dishes,” one critic wrote, “and plates hearty, sprawling dishes with finesse and beauty.” The current menu features southwestern-inspired dishes including Chilean sea bass with lobster beurre blanc, truffle corn and Parmesan risotto, as well as stacked enchiladas, sugar cane scallops, and wood-grilled steaks.
Nonesuch
When Nonesuch opened in 2017, the editor-in-chief of Bon Appetit saw a photo of their food, flew to Oklahoma City, a place he barely knew existed, and declared it the best new restaurant of the year. The whimsical, ever-changing tasting menus that enticed him, made almost entirely with products grown in Oklahoma, are still as good as ever. But chef Garret Hare and James Beard Award-winning restaurateur Kelly Whitaker plan on introducing an a la carte menu as well.
Sedalia’s
Chef Zack Walters prizes freshness, surprise, a whirlwind of flavors. Sedalia’s is an exciting place to eat. Lively colorful dishes arrive with flavors that explode off the plate. Snapper crudos, octopus anticuchos, tuna conservas – you quickly learn to expect the unexpected. Zack’s wife and business partner, Silvana, is from Cochabamba, and she provides Bolivian touches to some of the dishes, also making sure every diner is treated like an honored guest.
Perle Mesta
Top chef meets top hotel. Perle Mesta was a world-famous socialite who grew up in the Skirvin Hotel. Chef Andrew Black’s new Perle Mesta restaurant tries to embody her ideals of world travel, luxury, romance and endless possibility. Crunchy okra and candied lamb belly are paired in one of the more popular dishes. Other dishes include lavender duck with trumpet mushroom and long-simmered butter beans and tomatoes topped with melted cheese.
Mushashi’s
At this Japanese steakhouse, talented hibachi chefs prepare your dinner on a big teppanyaki grill right in front of you – a fiery and entertaining display. Several varieties of steak are available, as well as chicken, shrimp and scallops. There are also appetizers such as yumyum shrimp and wagyu sliders, as well as a big selection of robata, which is meat like duck, sirloin and shrimp grilled on skewers.
The Press
Imagine a classically trained French chef designing a menu of bar food and traditional Oklahoma favorites. That’s what you get at The Press, housed in a former garage and printing press, carefully redecorated. The chicken fried steak is made with high-quality ribeye, the pot roast might be better than your mother’s, and there are lots of vegan options, too.
Riserva
This is Arizona chef James Fox’s outpost in Oklahoma. It bills itself as a tapas bar, but it’s much more. It features bright, savory shareable plates, mostly influenced by the eastern half of the Mediterranean but all spectacular and bursting with flavor. Most are swimming in delicious sauces that you mop up with pita bread. Stuff yourself with braised lamb shank with manchego polenta, tajine braised short rib, citrus harissa glazed ribs, and many more.
Sheesh Mahal
Some people believe the best Indian food actually comes from Pakistan, from the Punjab area around Lahore. That’s what you’ll find, expertly prepared, at Sheesh Mahal. Bright, flavorful dishes include favorites such chicken karahi, chicken tikka masala, as well as hard to find Pakistani dishes like beef haleem, slow-cooked beef nihari, as well as chicken tawa, which is cooked on the Pakistani version of a wok.
Online Exclusive: A Trip to Barons on 1st
Oklahoma Magazine took a trip to Barons on 1st in downtown Tulsa to experience the new fall menu. Items pictured include the dazzling tomahawk steak, consommé, foie gras and a lemongrass parfait, all prepared by chef Justin Donaldson. Owner Bret Chandler (featured image) also stopped by to welcome us. All photos by Stephanie Phillips
Communal Experiences Through Food
It was a summer day years ago in Texas, and Aimee Hunter was visiting her grandmother on her farm. Grandma spent an hour making a potato salad for Hunter, using all ingredients grown just outside her door. Hunter took one look and blurted out “I don’t like potato salad!” Her grandma promptly burst into tears.
“So I tried a bite,” Hunter recalls, “and it was the best thing I’d ever tasted.” She was just seven years old but she never forgot this lesson.
Ten years later, Hunter went to Guatemala on a mission trip.
“All the people in the town would cook for us,” she remembers. “It was magical to see how food offerings brought people together. That’s when I decided to be a chef. The communal experience of food is something so wonderful that I wanted to be a part of it.”
She was accepted into some prestigious cooking schools, but didn’t have enough money for tuition. So she decided to learn on the job. In 2003, she moved to New York, mostly cooking for private families.
“I worked for extraordinarily wealthy people in the Hamptons,” she says, “and organized outlandish and mostly private events.”
But some were open to the public – and a few drew national attention.
“I was the first to do pop-up picnics in Central Park,” she says.
But after 12 years, big city life lost its charm and Hunter moved to rural California. She spent a lot of time on local farms buying produce and watching the farmers work. She’d always known that fresh ingredients were best. But, she says, “there’s a big difference between cooking with farm food and actually growing it. I learned how much work goes into crops and produce before the chef gets it. The chef gets the praise but often it’s the vegetables that make the dish. If someone hands you a perfect vegetable it’s like they are handing you a fistful of rubies.”
Hunter came to Tulsa on a whim – she wanted to visit a friend. She didn’t plan on staying very long, but she slowly fell in love with the city, especially with the blocks of rambling old mansions half a mile north of downtown. There was a vacant storefront with no takers. She put in a kitchen with a wood counter around it, bar stools around the counter, placed a long table in front, and now it’s Prism Cafe. In this sun-filled, welcoming space, breakfast and lunch are served, with recurrent pop-up dinners.
Hunter’s cooking style is much as you’d expect after reading about her life.
“I want to make things people will be excited to eat,” she says. “I’ve never wanted to impress people with needless technique or fancy style. I stick to timeless classics like roast chicken, but I make sure the meat is juicy and the skin crispy. I try to make people think. People don’t use tarragon or cardamom that often at home, so I sometimes do, just to show them that there’s a gigantic world of flavor out there.”
She also applies what she learned in California. She shapes her menu to use the produce she gets.
“A farmer I know just dropped off some banana peppers and arugula,” she tells us. “I’ll pickle the peppers to use in sandwiches and we’ll have an arugula salad at lunch tomorrow. It’s making me hungry,” she says.
Most produce is from farmers she knows. There won’t be much local produce in winter but there will be local eggs, bacon, chicken and milk.
Some items stay on the menu every week.
“There’s a brie apple sandwich that’s everyone’s favorite,” she says. “Melted brie, thick slices of apple, balsamic glaze, homemade mayo, on a very soft ciabatta. There’s ginger lemonade I make. It’s very sparkly and bright and fresh – people love it.”
The dinner pop-ups, on the other hand, are never repeated. Fifty or so people gather, new friendships are made, sealed by delicious food.
“I create things I’m craving,” she says. “Oaxacan, Thai, Middle Eastern, you never know.”
Main image cutline: At Prism Cafe, the East Coast Italian is a new offering. You can get the sandwich with garlic Parmesan focaccia by Slate Sourdough, an artisan bakery in downtown Tulsa. Photos by Stephanie Phillips
It’s Off the Hook
Whether it’s a quick bite or a special occasion, Off The Hook Eatery is the place to go in OKC. With a diverse menu and an impressive selection, Off the Hook will soon be your new seafood mainstay with its made-to-order delicacies.
Starters evoke the Cajun spirit, with fried pickles, butter frog legs and calamari, served with Sriracha ranch and butter sauce. You can also dive into the sides, which include fried okra, garlic fries, coleslaw, onion rings, steamed broccoli and grilled asparagus.
Items from the ‘handhelds’ portion of the menu range from cheesy patty melts to fish po’boys, melted lobster and the surf and turf burger. Try a fried or grilled fish basket, a chicken tender basket, chicken and biscuits, blackened chicken fries or a wing basket for your entree. Kids even have their choice between fish strips, chicken tenders and a shrimp basket.
Finish things off with butter cookies, key lime parfait or hummingbird cake. And you won’t want to miss the joint’s homemade lemonade!
Route 66 Reimagined
Avery offers classic American dishes in the heart of Tulsa’s Arts Deco district. Named after the Father of Route 66 – Cyrus Avery – the restaurant blends upscale and casual dining in sleek, stylish environs.
If you’re looking for variety, The Avery has you covered. The joint – which is nestled within the Hyatt Regency Downtown – offers breakfast, lunch and dinner options, plus bar bites, craft cocktails and desserts. Even better, if you visit before a show, you receive complimentary valet parking.
Breakfast options abound. Sink your teeth into fluffy pancakes, chicken fried steak, sweet potato hash or a breakfast burrito. Other morning goodies include omelets, skillets and healthy fare like breakfast bowls and oatmeal. Coffee lovers: there’s everything from flat whites to lattes and macchiatos, too.
Lunch wows with roasted garlic Caesar salads, candied bacon barbecue burgers and turkey avocado club salads. Sides like fresh fruit, onion rings and cucumber salads are an excellent addition to any meal.
Dinner entrees will impress – with options like maple Dijon salmon, pasta Bolognese, filet mignon and toasted ravioli. Pair your meal with a selection of beers on draft, plus wine, classic cocktails or signature cocktails. Stand-outs from the latter include the Mother Road – with mezcal, yellow bell pepper shrub, lemon, agave, Faccia Brutto Centerbe, Ancho Reyes Verde and smoked chili oil, as well as the In The Fashion of the Avery, with bourbon, bitters, Demerara gum syrup, black cherry and smoked rosemary. The cherry on top is the dessert – try the baked brownie, triple layer carrot cake or the cobbler, replete with seasonal fruit.
Hard Work Pays Off
It’s been said that good food is not just fuel for the body, but also the soul — and Oklahoma chef and entrepreneur Dequayon Server, 28, takes that belief to heart.
“Cooking is my passion,” says Server, affectionately known as Chef Dee. “Sometimes people are like ‘Bro, I can see the love, the passion you put into your food.’ And they can feel that – versus a person that just wants to get paid for cooking. It’s like soul food.”
As the owner of Chef Dee’s Creations, Server offers Creole and Cajun cuisine from a brick and mortar location at 2739 N.W. 36th St. in Oklahoma City, as well as two food trucks that travel throughout the city.
On the menu, diners will find Southern comfort food like fried catfish, hot chicken sandwiches, macaroni and cheese, grits — all with a Creole-seasoned twist, of course. And he likes to change things up with the seasons.
“I’m always changing my menu,” confirms Server. “I’ll always have my top sellers on the menu. But with winter coming, you’re going to see warm things, like shrimp and grits, gumbo, étouffée, and red beans and rice on the menu.”
Those aforementioned top sellers include loaded fries smothered with Chef Dee’s secret sauce; pastalaya, which includes pasta loaded with shrimp, bacon, cheese and chicken with a savory Alfredo sauce; and chicken wings served with a sauce of your choice, plus a side of fries.
Server got his start cooking and experimenting with food all on his own. While attending culinary school at Francis Tuttle Technology Center in Oklahoma City, Server got hired at the now-closed Brielle’s Bistro in Del City, where he was able to hone his skills.
“I just always loved to cook,” he said. “I tried to grow and learn as much as I could.”
Then, Server decided to go out on his own. He got his business up and running two days before the COVID-19 pandemic struck, which shut down restaurants and businesses around the country. Server, however, found a silver lining in the grim situation.
“When COVID came, honestly, I was booming,” Server says. “Businesses were failing – but I never did. I tried to think differently. I was doing a lot of delivery, pick up, DoorDashing – and I also focused on customer service.”
He quickly adapted to the circumstances, taking special care to provide people with the best food and service he could, all in a safe environment: taking orders, cooking and delivering all by himself. And his hard work paid off.
“I kept staying consistent, reliable and focused,” he says. “It got to a point where I was doing food out of a flea market. And then a few months later, I had a food truck. And then another few months later, I had another food truck.”
Four years, several locations and many employees later, Server says he still takes pride in being the one in the kitchen, and actually prefers it that way, because people expect a certain level of deliciousness that only Server can provide.
When he’s not working over a hot stove, Server enjoys spending time with his three kids, going to the gym, playing basketball and giving back to the community. Last year, he was recognized by First Fidelity Bank’s ‘Pay It Forward’ program for feeding the homeless on Sundays, as well as for providing a job and mentoring a high school student who was experiencing a challenging time.
Chef Dee’s Creations is open seven days a week from 11 a.m. to 9 p.m., and his food truck locations can be found weekly on his Instagram and Facebook pages.
Tasty Tidbits
Sushi Train
If you’re looking for a dining experience that’s a little out of the ordinary, try Sushi Train at 51st and Harvard in Tulsa. As its name suggests, the restaurant serves over 100 menu items on a whimsical conveyor train – with color coded plates to help keep your meal on-budget as you select what you’re craving.
Made to order, Sushi Train’s offerings range from time-honored recipes to modern twists on the classics. Start with crab cakes or shrimp cocktail, then venture to entrees ranging from beef bulgogi to chicken teriyaki and veggie stir-fry. Rolled sushi, nigiri and maki options round out the delicious menu – you’ll be sure to leave with a full belly and a happy wallet!
Bad Nona’s
With locations in Midwest City and OKC (inside the Parlor dining hall), Bad Nonna’s is your go-to for delectable homemade pasta. But it’s not only a stop for the Italian favorites, but also ramen and Cajun-inspired goodies.
Appetizers range from risotto arancini to lasagna nachos – fried lasagna sheets with layers of Alfredo, black olives, red peppers, pepperoncini and tomatoes. Bad Nonna’s pastas, of course, win the hour. You can order up a classic, like the eggplant Parmesan or fettuccine Alfredo, or try something new. The Geux Queen, for example, offers rigatoni, andouille sausage, chicken, shrimp, bell peppers, creamy Cajun pesto and Parmesan. The Buffalo Chicken M.A.C. is also a winner, with macaroni and cheese, fried chicken, buffalo sauce and Parmesan.
Basil Mediterranean Cafe
Authentic, healthy and delicious Mediterranean food is found at the OKC-based Basil Mediterranean Cafe. Prepared with care, Basil’s menu is expansive and appetizing.
Begin your culinary journey with a hummus plate, served with warm pita bread. You can choose between classic, roasted garlic, chicken or basil pesto hummus. Other appetizers include calamari, falafel, tzatziki, dolmas and grilled asparagus.
You can’t go wrong with entree options. Try the gyros, for one – with sides including tabbouleh, side salads, French fries, rice or a cup of soup. Venture to the wraps section and try the grilled chicken wrap, the Mediterranean chicken salad wrap or the Green Machine, with zucchini, yellow squash, bell peppers, onions, rice and hummus. Other options include an array of salads, as well as shish kabobs, chicken bandari, lamb shanks and linguine.
India Palace
One of Tulsa’s best kept secrets, India Palace is the place to go for authentic cuisine and friendly service seven days a week.
Begin with chicken pakora – fried chicken marinated in yogurt, ginger and garlic. Other starters to try are the veggie samosas and the vegetable bhaji – chickpea patties stuffed with onions and spices.
Salads and soups run the gamut, from raita soup with whisked yogurt, cucumber, potatoes and mint to madras soup, a coconut and tomato delicacy with Indian spices.
Entrees range from tandoori chicken and chicken vindaloo to fish masala, beef curry and lamb punjabi – lamb sautéed with ginger, onion and brown sauce. You can also try chicken, lamb, beef, shrimp or veggie biryani – a rice dish with spices, nuts and veggies.
Dutch Pantry
The Dutch Pantry, located in Choteau, features a bevy of buffet-style Amish offerings. The menu rotates daily.
Monday welcomes turkey and dressing; Tuesday is chicken fried steak; Wednesday is fried chicken; Thursday is roast beef; Friday is catfish and meatloaf; and Saturday is barbecue pork ribs and fried chicken. (The restaurant is closed Sundays). Additionally, fresh baked goods can be found for purchase, with goodies ranging from cakes and pies to fruit cobblers.
The restaurant is open 6 a..m. daily, closing at 8 p.m. on Monday-Wednesday and 9 p.m. Thursday-Saturday.
Stables Cafe
Described as Guthrie’s hidden gem, Stables Cafe offers good food, good music and good times in a welcoming environment. The best part about Stables? Their menu is vast, with meals to fit any appetite.
Start with loaded potatoes, queso, coconut shrimp or mini onion rings. After that, you can enjoy everything from a salad bar buffet to spaghetti dinners, queso chili-pie, steak, barbecue sandwiches and grilled cheese.
Alongside entrees, there’s a wine list and an expansive craft beer menu, courtesy of the joint’s tap room. End your evening with a dessert, with options that include chocolate cream pie, carrot cake, apple cinnamon pie and the Cookie Delight, with warm cookies, ice cream, syrup and whipped cream.
Burger Spotlight
McGill’s Prime Steaks & Seafood
The Butcher Cut Cheeseburger
Fresh ground chuck with provolone and cheddar cheese, plus grilled onions and tomato served on a Kaiser bun. Served with hand-cut potatoes.
Bricktown Brewery
Rodeo Burger
Beef patty, cheddar, bacon, jalapeños, tomato, onion rings, Head Country® BBQ sauce, brioche bun. Served with salt & pepper fries.
Cheddar Curd Burger
Coming to Bricktown Brewery on October 8th!
Beef patty, Old King Kölsch-battered Watonga cheddar curds, lettuce, tomato, pickle, housemade mac & cheese sauce, American cheese, brioche bun. Served with salt & pepper fries.
Ron’s Hamburgers & Chili
Bacon Cheeseburger
Cheeseburger topped with pepper jack and American cheeses and real bacon pieces; dressed with mustard, pickle, fried onions, lettuce and tomato.
Multiple locations in Oklahoma, Texas and Arkansas
Society
Classic
American cheese, lettuce, tomato, pickles, and house sauce on a brioche bun.
Everything
Cream cheese, candied jalapenos, pickled onions, and mayo on an everything bun.
Shroom
Swiss cheese, sauteed portabella mushrooms, caramelized onions, and mayo on a brioche bun.
Hangover
Housemade sausage patty, beef patty, American cheese, chopped bacon, fried egg, and house sauce on an everything bun.
Theta
Melted cheddar cheese skirt, fried pickles, BBQ sauce, and mayo on a brioche bun.
Okie
Onions grilled into both patties, American cheese, mayo, and haystack onions on a brioche bun.
