{"id":70182,"date":"2025-05-15T00:01:20","date_gmt":"2025-05-15T06:01:20","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=70182"},"modified":"2026-04-06T11:25:23","modified_gmt":"2026-04-06T17:25:23","slug":"eischens-bar-okarche-oklahoma","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=70182","title":{"rendered":"Eischen’s Bar – Okarche, Oklahoma"},"content":{"rendered":"
\n
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Eischen’s Bar, the Oldest Bar in Oklahoma<\/figcaption><\/figure>\n

Even by Oklahoma small town standards, Okarche is a small town.\u00a0 It’s not much bigger than a village though too big to be considered a hamlet.\u00a0 \u00a0With a population of\u00a0 1,141 as of the 2020 United States census, Okarche is one of the most interesting spots in a state replete with interesting spots.\u00a0 For one thing, the name Okarche is a portmanteau derived from parts of three words, Oklahoma (OK), Arapaho (AR), and Cheyenne (CHE).\u00a0 Okarche is situated in what was part of the Cheyenne-Arapaho Reservation, after the disgraceful Trail of Tears<\/a><\/strong> forced relocation of Southeastern tribes.\u00a0 Though only sixteen miles west of Oklahoma City and fourteen miles north of El Reno (home of Johnnie’s<\/a><\/strong> onion burgers), Okarche is as rural as it gets with farming having provided the town’s economic\u00a0 mainstay throughout its history.<\/p>\n

Ask anybody in Oklahoma what Okarche is known for and they probably won’t tell you about its unique name or history.\u00a0 Everyone in the Sooner state seems to know Okarche for Eichen’s Bar, the “oldest bar in Oklahoma<\/em>.”\u00a0 As a watering hole, Eischen’s has its own history.\u00a0 It first opened in 1896 (eleven years before Oklahoma became the 46th state in the union).\u00a0 \u00a0It’s on the National Trust For Historic Preservation.\u00a0 \u00a0The massive back bar, a vital part of the history of Eischen\u2019s was hand-carved in Spain in the early 1800s. During the Gold Rush it was shipped to California where it was lost in time until brought back to Okarche in 1950.<\/p>\n

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Eischen’s Bar View from Behind<\/figcaption><\/figure>\n

On January 21, 1993, fire destroyed Eischen\u2019s, leaving\u00a0 only vestiges of the original structure.\u00a0 Miraculously, a small part of the antique back bar survived and is on display along with several mementos salvaged from the fire.\u00a0 Eischen\u2019s Bar re-opened in August, 1993.\u00a0 My friend Steve Coleman visited the original bar and restaurant before they were consumed by the fire.\u00a0 On his review of Eischen’s<\/a><\/strong>, he writes about experiencing the laid back and friendly feel of \u201cOklahoma\u2019s oldest bar.”\u00a0 Steve warns that “it is typical, particularly on Friday and Saturday evenings, for the place to be so full that there is a substantial wait time for a table. In fact, many people who go to Eischen\u2019s plan on having to wait a long time, both for a table and for the food<\/em>.”<\/p>\n

Unless you’re a regular,\u00a0 you might not have a clue what adult beverages Eischen’s Bar is known for.\u00a0 What everyone does know is that Eischen’s Bar serves up what may be the very best fried chicken in Oklahoma.\u00a0 Eischen’s serves 24,000 pieces of fried chicken a week with savvy diners journeying to Okarche from throughout the fruited plain.\u00a0 Among the country crooners who have trekked to Okarche for the fried chicken are Amy Grant, Garth Brooks, Willie Nelson, Vince Gill and the immortal Toby Keith (whose signed a red Solo cup<\/a><\/strong> is on display at the bar).\u00a0 Sports celebrities on the list of Eichsen’s visitors include Barry Switzer, Super Bowl winning head coach of the Dallas Cowboys; Sam Bradford, Wes Welker and Billy Sims.\u00a0 On the bar’s website<\/a><\/strong>, you can read the entire list of Oklahoma celebrities who have visited.<\/p>\n

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A Very Welcoming Bar<\/figcaption><\/figure>\n

Eischen’s Bar lists only eight items.\u00a0 You can purchase an entire fried chicken (two of each breasts, wings, thighs and legs) for just under twenty dollars or you can purchase a half chicken.\u00a0 The menu also includes a roast beef sandwich, a bar-b-q sandwich, homemade chili, Frito pie, cheese nachos, chili cheese nachos and (our server giggled) the only vegetable on the menu–fried okra.\u00a0 The roast beef and bar-b-q sandwiches were original menu items with the fried chicken being added in the 1960s.\u00a0 Because of its reputation, we wondered how anyone could possibly not order chicken, but at the table adjacent to ours, a Japanese family ordered chili cheese nachos.<\/p>\n

Aside from my friend Steve Coleman, the person probably most responsible for drawing droves of diners to Eischen’s is Guy Fieri, host of the Food Network’s Diners, Drive-Ins and Dives program.\u00a0 Fieri visited in September, 2009 (Season 7, Episode 6).\u00a0 Apparently hundreds of viewers wrote in to Triple D to ask Fieri to visit.\u00a0 During his visit Fieri asked “How’s the fried chicken<\/em>” and drew a raucous response from a very enthusiastic crowd.\u00a0 Fieri’s own enthusiasm for the fried chicken was effusive.\u00a0 He could barely contain himself from snaring a piece right out of the fryer.\u00a0 Once he was able to bite into it, he declared it “excellent, super-tender and juicy<\/em>” and praised the golden crust.\u00a0 He especially liked the chicken when it had cooled down enough to the point “where I can start shoveling it<\/em>.”<\/p>\n

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This Guy Seems to Visit A Lot of Restaurants<\/figcaption><\/figure>\n

Fried Chicken was added to the Eischen’s menu in the 1960\u2019s when George “Boog” Eischen used a cast iron skillet to pan fry a chicken for the winner of the weekly shuffleboard tournament. Although George passed away in 1964, his chicken and chili recipes remain to this day.\u00a0 There have been no alterations to that recipe in nearly seven decades.\u00a0 Eischen\u2019s uses soy bean oil for the fried chicken and fried okra.\u00a0 The flour used for the batter includes wheat and is not gluten-free.\u00a0 During his visit Guy Fieri managed to learn some of the ingredients for the secret batter recipe used to make the fried chicken.\u00a0 That recipe calls for a wheat flour, corn meal, salt, baking powder, cayenne, sugar and a couple of ingredients only the Eischen family knows.<\/p>\n

So, what’s Gil thrilling verdict?\u00a0 Eischen’s fried chicken<\/em><\/strong> is on my Mount Rushmore of fried chicken along with the fried chicken at Stroud’s<\/a><\/strong> in Kansas City, Lucy’s<\/a><\/strong> in Austin and Kate Gardu\u00f1o’s in Pe\u00f1asco.\u00a0 The latter honoree is my 95-year-young mother who no longer fries chicken, much to the dolor of her family.\u00a0 Eischen’s fried chicken actually reminds me most of my mom’s.\u00a0 It’s got a rich, golden, craggy crust and moist meat underneath.\u00a0 That gilded crust is so good even my Kim devoured it and she never eats crust.\u00a0 The meat underneath is fried to absolute perfection, so juicy and delicious we actually contemplatd ordering another full chicken.<\/p>\n

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Probably the Very Best Fried Chicken in Oklahoma<\/figcaption><\/figure>\n

When our server ferried our lunch order to our table, she joked about serving us in the restaurant’s best china: paper plates and plastic forks.\u00a0 It’s likely that line is used on most guests, but that’s about the only contrived wait schtick you’ll experience.\u00a0 The servers at Eischen’s were the most friendly we encountered across the Sooner state…and that’s saying something. An order of fried chicken is served with sliced white bread, sweet pickles, dill pickles and onion slices.\u00a0 On the Diners, Drive-Ins and Dives episode featuring Eischen’s, one diner was shown making a white bread sandwich with chicken, pickles and onions.\u00a0 Another seemed to use the pickles as a “palate cleanser,” enjoying a bite of chicken then a pickle.<\/p>\n

Accompanying our fried chicken was the fried okra<\/em><\/strong>, the only “vegetable” on the menu.\u00a0 \u00a0A silky cornmeal coating and frying rendered each\u00a0 piece crispy on the outside and tender on the inside. Okra has a subtle “green” flavor that leans just a bit sweet like green beans.\u00a0 Just a bit.\u00a0 It really has a unique flavor and is my Kim’s favorite side order when visiting barbecue or fried chicken restaurants.\u00a0 Eischen’s fried okra is so good you probably won’t miss any other vegetables or sides.<\/p>\n

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Fried Okra and White Bread Slices<\/figcaption><\/figure>\n

Eischen’s Bar serves my favorite beer (and adult beverage), Barq’s root beer<\/a><\/strong>.\u00a0 \u00a0You won’t find a single salad on the menu where you’re actually reminded that “no good book\u00a0 ever started with a salad<\/em>.”\u00a0 While fried chicken is the biggest draw, Eischen’s does sell 100-pounds of chili (ground beef, dry minced onions, salt, granulated garlic, crushed red pepper, cumin, black pepper, paprika, chili powder, beans and tomato sauce).\u00a0 Despite the smallish menu, Eischen’s has something for everyone.<\/p>\n

Eischen’s Bar<\/strong>
\n109 S. 2nd
\nOkarche, Oklahoma<\/strong>
\n405-263-9939
\nWebsite<\/a><\/strong> | Facebook Page<\/a><\/strong>
\nLATEST VISIT<\/strong>: 15 May 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Fried Chicken, Fried Okra
\nREVIEW #1469<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Even by Oklahoma small town standards, Okarche is a small town.\u00a0 It’s not much bigger than a village though too big to be considered a hamlet.\u00a0 \u00a0With a population of\u00a0 1,141 as of the 2020 United States census, Okarche is one of the most interesting spots in a state replete with interesting spots.\u00a0 For one thing, the name Okarche is a portmanteau derived from parts of three words, Oklahoma (OK), Arapaho (AR), and Cheyenne (CHE).\u00a0 Okarche is situated in what was part of the Cheyenne-Arapaho Reservation, after the disgraceful Trail of Tears forced relocation of Southeastern tribes.\u00a0 Though only sixteen miles west of Oklahoma City and fourteen miles north of El Reno (home of Johnnie’s onion burgers), Okarche is as…<\/p>\n","protected":false},"author":1,"featured_media":70189,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21,521,522,1762,544,76,5647,567,553],"tags":[4942,4941,4905,4940,4945,4946,4947,4948,4951,4930,4741,4943,4944],"class_list":["post-70182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bar-grill","category-chicken","category-diners-drive-ins-and-dives","category-food-network-eats-new-mexico","category-oklahoma","category-rating-n-r","category-southern","category-across-america","tag-breast","tag-fried-half-chicken","tag-fried-okra","tag-fried-whole-chicken","tag-leg","tag-okarche","tag-oklahoma-arapaho-cherokee","tag-oklahomas-oldest-bar","tag-oklahomas-oldest-iga","tag-onions","tag-pickles","tag-thigh","tag-wing"],"yoast_head":"\nEischen's Bar - 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