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40-something beauty. sit deep in a comfy couch,” and read.
“Elephants are really social. They like paint- So how’s the food? Pretty dang good - and
ing, blowing bubbles and snacking,” said Tom portions are huge!
Butler, who exudes love for his charges – and Offerings are pure south-
admits he slept beside ex- ern comfort – from fried
pectant mom Wimpy for two green tomatoes with pi-
months before she gave mento cheese to perfect
birth to Cameron, the Ark’s hand-rolled buttermilk bis-
youngest resident elephant. cuits topped with sausage
The Millers would have gravy. There’s chicken fried
approved. steak of course, and fried
Approvals came quickly cornmeal-breaded catfish
when country music super- served with sweet-corn
star Reba McEntire and the hushpuppies. The $42 Cow-
Choctaw Nation teamed to boy Brunch includes a 14-
open a restaurant in Atoka, ounce Choctaw Ranch rib-
the ailing town of 3,200 just eye drizzled with butter,
15 minutes from the ranch served with scrambled eggs,
where Reba was raised. a heap of twice-cooked
“Atoka wasn’t so much dy- breakfast potatoes and slabs
ing as starving,” said of sourdough toast with
fixin’s. Fans with a sweet
Christy Green. “On the day
tooth will be in Reba heaven
Reba signed the deal, almost
every property for sale in with her banana bread pud-
ding: made-in-house banana
town sold. And since then
bread baked in vanilla bean
property values have dou-
bled or more.” custard, topped with
whipped banana pudding,
Green is one of several
butter-crunch pecans and
dozen happy employees at
whipped cream, served with
Reba’s Place. The 212-seat
bourbon butter and maple
restaurant opened early this
syrup.
year in what used to be a di- Fried Green Tomatoes
lapidated Masonic temple on a decaying down- Mimosa bars are wheeled
town corner. The restaurant is a 50-50 tableside – and bloody marys are showpieces:
The $20 “Hall of Fame” version includes
partnership with the Choctaw Nation – but it’s
grilled shrimp, candied bacon, house-smoked
all Reba: She’s ever present on giant-screen
TVs, her platinum and gold records (the real bologna cubes, summer sausage, a Slim Jim
ones) adorn walls, her jewelry and clothing beef stick, pickled quail eggs, a pickled ha-
banero, one pickled pearl onion, green olives,
lines (from glitter-wear to cowboy boots)
headline the merch offered at an expansive up- cucumber, cheddar and pepperjack cheese
stairs gift shop. Even the restaurant manager, chunks, pickled okra, pickled green beans, cel-
ery, lemon and lime.
Garett Smith, is a Reba lookalike – maybe be-
cause she’s McEntire’s oldest niece. I was very happy with everything I tasted –
The restaurant is a showplace – buzzing with and would return in a heartbeat, if I didn’t live
1,500 miles from Atoka. Right now, I’m seriously
activity and fun, but relaxed: There’s a stage
lusting for a meetup with another of Reba’s
for live music and a 2,500-book library where
Smith suggests diners waiting for a table “can Blueberry Lemon Cream Cheese Sweet Rolls.
270 WINE DINE & TRAVEL MAGAZINE FALL 2023
