Friend us on Facebook
April 9th, 2010
Chequers serves wide variety of appetite-pleasing food
Last week, I posted a message on Facebook asking friends what their favorite locally owned restaurants are in Midwest City. They sent many replies, but had one common denominator: Chequers, located at 1009 S. Air Depot Blvd. So off I went to this establishment " opened in 1987 " to see what I've been missing.
First, I was seated at a small booth near a window overlooking a dimly lit room with model car showcases as the lunch hour was beginning to wind down. Then I was handed a tri-fold menu with more than 75 items ranging from burgers, Mexican entrees and pasta to steaks, seafood and poultry in a variety of presentations.
My server, Debbie Emerson (a 13-year veteran of Chequers), convinced me everything was fresh and good. With that in mind, I glanced downward and ordered the first thing I saw: the slow-cooked Baby Back Ribs ($9.99), a half rack marinated in a special beer sauce and smothered in a dark, sweet barbecue sauce. Good choice!
All sauces are made in-house. As with most entrees, there is a choice of soup or salad and baked potato, steamed vegetables or rice and a roll. I chose the homemade chicken noodle soup that came in a bowl with large chunks of carrots, celery, onions and flaky cubes of chicken in every bite.
I also selected the Chequers Potato at no extra charge, which comes double baked with ham, cheese and spinach dip. I was later told by Chef David Long they sell five to eight gallons of the fresh spinach dip a day with a recipe so secret it's not even on the kitchen's prep list. Customers may order the spinach dip with fresh-cut potato chips served hot for $5.99 or with the Dipping Cutveggie Platter ($5.99) accompanied by fresh seasonal cut veggies.
TWO-DECADE DINER
During my visit, I spoke with Bobby Kolar, a devoted 20-year customer who loves to bring his extended family to dine. He ordered the Smothered Chicken ($8.99), a boneless, skinless breast marinated in a special teriyaki sauce, charbroiled and topped with sauteed green peppers, onions, mushrooms and Swiss cheese. The eye-catching plate seemed to be as wide as a hubcap and filled every inch.
Kolar also recommended the 6-oz. sirloin ($6.99) on the lunch menu, served with baked potato or veggies and a roll. Owner Chris Siwak said he sells 350 of these a week. All steaks are cut in-house, including the 12-oz. charbroiled K.C. strip special ($9.99).
Siwak bought the business 10 years ago and brought Long with him to help create what has become one of the most successful restaurants in Midwest City. Long previously managed Red Rock Canyon Grill at Lake Hefner and worked with chefs including Brad Johnson.
Together they change up the menu slightly about once a year and occasionally offer highly sought-after desserts not always appearing on the menu. There is a high demand for bread pudding ($4) made with sourdough bread, Gran Marnier and pineapple instead of raisins, along with Mississippi Mud and cinnamon rolls as big as your hand.
The day I dined, the special was Key Lime Pie ($4), an old-fashioned recipe made from scratch with honey cracker granola crust, real key lime juice and topped with whipped cream and crushed vanilla wafers. Not too sweet, nor too tart.
The restaurant will telephone 50 people on their dessert-call list when they make the specialties. Chequers, a family-oriented restaurant, also offers a children's menu with spaghetti, chicken fingers, grilled cheese, popcorn shrimp and burgers ($4). Hours of operation are 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 11 p.m. Friday and Saturday.
photo Chequers waitress Debbie Emerson presents the Baby Back Ribs and double baked potato loaded with cheese, ham and spinach dip. photo/Shannon Cornman
First, I was seated at a small booth near a window overlooking a dimly lit room with model car showcases as the lunch hour was beginning to wind down. Then I was handed a tri-fold menu with more than 75 items ranging from burgers, Mexican entrees and pasta to steaks, seafood and poultry in a variety of presentations.
My server, Debbie Emerson (a 13-year veteran of Chequers), convinced me everything was fresh and good. With that in mind, I glanced downward and ordered the first thing I saw: the slow-cooked Baby Back Ribs ($9.99), a half rack marinated in a special beer sauce and smothered in a dark, sweet barbecue sauce. Good choice!
All sauces are made in-house. As with most entrees, there is a choice of soup or salad and baked potato, steamed vegetables or rice and a roll. I chose the homemade chicken noodle soup that came in a bowl with large chunks of carrots, celery, onions and flaky cubes of chicken in every bite.
I also selected the Chequers Potato at no extra charge, which comes double baked with ham, cheese and spinach dip. I was later told by Chef David Long they sell five to eight gallons of the fresh spinach dip a day with a recipe so secret it's not even on the kitchen's prep list. Customers may order the spinach dip with fresh-cut potato chips served hot for $5.99 or with the Dipping Cutveggie Platter ($5.99) accompanied by fresh seasonal cut veggies.
TWO-DECADE DINER
During my visit, I spoke with Bobby Kolar, a devoted 20-year customer who loves to bring his extended family to dine. He ordered the Smothered Chicken ($8.99), a boneless, skinless breast marinated in a special teriyaki sauce, charbroiled and topped with sauteed green peppers, onions, mushrooms and Swiss cheese. The eye-catching plate seemed to be as wide as a hubcap and filled every inch.
Kolar also recommended the 6-oz. sirloin ($6.99) on the lunch menu, served with baked potato or veggies and a roll. Owner Chris Siwak said he sells 350 of these a week. All steaks are cut in-house, including the 12-oz. charbroiled K.C. strip special ($9.99).
Siwak bought the business 10 years ago and brought Long with him to help create what has become one of the most successful restaurants in Midwest City. Long previously managed Red Rock Canyon Grill at Lake Hefner and worked with chefs including Brad Johnson.
Together they change up the menu slightly about once a year and occasionally offer highly sought-after desserts not always appearing on the menu. There is a high demand for bread pudding ($4) made with sourdough bread, Gran Marnier and pineapple instead of raisins, along with Mississippi Mud and cinnamon rolls as big as your hand.
The day I dined, the special was Key Lime Pie ($4), an old-fashioned recipe made from scratch with honey cracker granola crust, real key lime juice and topped with whipped cream and crushed vanilla wafers. Not too sweet, nor too tart.
The restaurant will telephone 50 people on their dessert-call list when they make the specialties. Chequers, a family-oriented restaurant, also offers a children's menu with spaghetti, chicken fingers, grilled cheese, popcorn shrimp and burgers ($4). Hours of operation are 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 11 p.m. Friday and Saturday.
photo Chequers waitress Debbie Emerson presents the Baby Back Ribs and double baked potato loaded with cheese, ham and spinach dip. photo/Shannon Cornman
Copyright ©2012 Eastword News. All rights reserved. Reproduction or use of content in any manner without permission is prohibited. To obtain permission, contact us.