![]() I recall some of these got their meat from Tulsa Beef or Hodges or Bauer & Sons meat processing in Sand Springs, Fadlers, again a local thing. Today's chains seem to buy their food from the Sysco truck or other national supplier. Perhaps it was the quality of the food as well. Something about having a person that actually puts some love into preparing your food, versus a person that seems to hate their job and it watching the clock while making it. ![]() The National Chains just don't have that owner on site appeal that most of these did. Molly Murphys was still open in OKC last time I was there. Seems there are many more older restaurants that are still open and doing well in Oklahoma City than in tulsa. Similar to when one operated by a dentist, doctor, mechanic, jeweler, tech, locksmith, machinist or other skilled person moves on. Some small businesses close when the principal owner looses interest, retires or passes away. But when they were open they were some of the hot spots in Tulsa for many.
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