Broken Arrow Restaurants to Try from Our Reviews

732 W. New Orleans St., Broken Arrow, 539-367-2563, facebook.com/oldworldpizzaBA

The pizza is naturally the star attraction. The pies come in 10-inch and 16-inch sizes, with prices ranging from $9 for a 10-inch cheese pizza to $27 for a 16-inch Ultimate Meat Lovers, which is topped with beef, pepperoni, salami , pork sausage and Canadian bacon, with two kinds of cheese.

Old World Pizza bakes its pies in a brick oven made in Italy; with temperatures hovering around 650 degrees, the oven can cook a pizza in about four minutes. The result is a crust that has a crispy bottom with just the right amount of char marks, an edge that’s dotted with puffy blisters that turn golden brown, a great chew, and a robust flavor.

8115 S. Olympia Ave., 918-576-7007; 915 E. Kenosha Ave., Broken Arrow, 918-893-3826, capriottis.com

You can celebrate Thanksgiving any day of the week at Capriotti’s Sandwich Shop, as long as you ask for Bobbie.

“The Bobbie” consists of roast turkey – a mix of light and dark meats – a chunky cranberry relish and a layer of sage stuffing that, truth be told, is reminiscent of something that might have started on a “stovetop”, but enhanced with a few extra ingredients. A spread of mayonnaise adds a touch of creaminess.

305 N. Main St., Broken Arrow, 918-286-6770, mckinneysmoderndining.com

McKinney’s Modern Dining recently opened on the ground floor of the new Brio apartment complex in downtown Broken Arrow. The restaurant shares space with Toast, the breakfast-brunch restaurant that McKinney bought from original owner Ben Buie in 2017.

The dinner menu during our visit included half a dozen pasta dishes, a trio of steaks, plus staples like airy chicken breast, pork chops and seared salmon, plus a collection starters, soups, salads and sandwiches.

210 S. Main St., broken spire; 918-355-0814; rusticchophouseba.com

If the kitchen can produce a decent pork chop, one can be sure these people know how to cook.

What arrived on the table was a double-bone chop, a good 2½ to 3 inches thick, glistening with an apricot marmalade that had caramelized while the chop was on the grill. In addition to the expected grill hash marks, its surface bore a large “RC” that had been applied as a mark.

And it was more than decent. This is easily one of the best pork chops – pork anything, to be honest – that I’ve had the pleasure of eating.

1611 S. Main St., broken spire; 918-940-7296; natvba.com

I was able to taste the trout during the photo shoot; it is a dish that will certainly be worth the detour. The flesh was tender and well seasoned, the skin was a little crispy, and the wild onion chimichurri sauce that coated it was bursting with herbal deliciousness.

Bison is a notoriously lean meat, and the majority of times I’ve had it, it’s been painfully dry. But at Jacque Siegfried, chef and owner of NATV in Broken Arrow, the preparation here resulted in a moist and extremely flavorful dish that the fruity sauce complemented well. We encountered a small piece of bone in the slice that was served to us.