By: Duane Blankenship | Category: Other | Issue: September 2009
Family owned and operated Shiloh’s Restaurant is now serving its famous country-farm cooking in Broken Arrow. (L to R) Erica, Chris and Teri Kidd, Grandma Ethel Rodgers, and William Lawrence.
Those of you who have patronized the Shiloh’s Restaurant in Tulsa at 51st and the Broken Arrow Expressway will be delighted to know that they have opened a second location, and it’s in Broken Arrow. The new Shiloh’s opened its doors on June 22 and celebrated an official grand opening July 23.
Shiloh’s Restaurant is a family-owned and operated business. Five generations of the Rodgers and Herrmann families have been in the restaurant business, and they’re celebrating their 50th year this year. When you visit the new location, you will see Teri and Chris Kidd, Teri’s brother William Lawrence, and their mom and dad, Pam and Larry Hughey. “Chances are you will also see retired grandparents Ethel and Ken Rodgers, who still come in to oversee the quality of Shiloh’s recipes to make sure they live up to the traditions that have been handed down over the years,” says Teri.
The Herrmann and Rodgers sides of the family migrated to the United States from Germany and Scotland. Both families participated in the Oklahoma Land Run, and their farms are still in the family today. Teri says the family is huge and has deep roots in the Cushing area, with a long heritage of good cooks and recipes that have been passed down through the generations. “Our family is very close,” says Teri, “and our family reunions always have tons of outstanding food.”
Grandma Ethel and Grandpa Ken opened their first restaurant in Glen Haven, Colorado in 1959. In the late 70s, they moved back to Oklahoma and opened Granny's County Kitchen in Chandler. Fourteen years later they retired, and after four years of retirement admitted that the business was in their blood and opened the first Shiloh’s with Teri in 2000. Though many think it’s a family name, Grandpa chose the name Shiloh from the Bible, Genesis 49:10.
The award-winning Shiloh’s is known throughout Tulsa as a real crowd pleaser and is probably best characterized as serving good old country-farm cooking. They have received awards recognizing their homemade rolls and country fried steak. One server said that a lady had heard about Shiloh’s rolls, and she lives in Texas – good news travels fast and far. Shiloh's homemade rolls are served with Strawberry Rhubarb Conserve, Grandma Lela's own recipe.
When dining at Shiloh’s, you will be pleased with entrées featuring everything from really healthy foods to those that are downright sinful. Some of the favorite salads on the menu include grilled chicken Hawaiian salad, Grandma Pam’s chicken salad and fresh strawberry spinach salad. They have a soups-and-more section that includes Southern brown beans and cornbread, Grandpa’s chili, Teri’s goulash, Grandma Lela’s homemade vegetable beef stew, and homemade chicken and dumplings.
You’ll even find seafood items: jumbo fried gulf shrimp, garlic shrimp, and Norwegian grilled salmon steak.
Shiloh’s serves a variety of deliciously grilled steaks, and Chris Kidd says, “The grilled boneless pork loin just might be the best you’ve ever eaten.”
A large variety of sandwiches and burgers is also in the offering, and side dishes include some 19 choices.
While indulging, be sure to save room for some of the most delicious homemade desserts you’ll ever eat. Shiloh’s has a variety of cobblers and pies baked with fresh fruit, all made fresh the day they’re served. Aunt Fern’s Mountain High Meringue Pies have the highest meringue you’ll probably ever see and all are super delicious.
The menu at Shiloh’s also includes a variety of breakfast fare, guaranteed to satisfy your appetite.
Make a breakfast, lunch, or dinner stop at Shiloh’s. The family is waiting to serve you.
Blankenship graduated from the University of Oklahoma and has enjoyed a lifetime career in advertising. He started his own advertising business in 1993 and enjoys creating graphic art and writing. Hobbies include hunting, fishing and pencil drawings. Duane and his wife, Janice, have been married over 50 years and are active in their church and community. He has been a contributing writer for Value News/Values Magazine since 2005.