Dilly’s sits on a corner in Tulsa’s Blue Dome District, which was named for the blue-domed building just across the street. The dome is a former Gulf Oil service station built in 1924, serving locals and early Route 66 travelers.
Inside Dilly’s, the atmosphere is cheerful, bright, and decidedly American, with framed photos of vintage movies and the legendary actors who played in them. At the front, you can get pastries and coffee to go, but we are led to a leather banquette next to the bar area, where we are greeted by an incredibly friendly waitress who calls both of us “baby.”
Coffee is from Topeca, a local roaster that brews sustainable “seed-to-cup” coffee from El Salvador. We start with the famous “Jed,” which is a volleyball-sized cinnamon bun with an entire cake’s worth of whipped cream cheese frosting slathered on top. You can also get it with a sticky pecan glaze with whole pecans. The bun is warm, and we cut right to its center. There isn’t a strong cinnamon contingent, but it’s just-right gooey.
Breakfast tacos are two tortillas filled with fluffy scrambled eggs, creamy and slightly smoky chipotle aioli, cotija cheese, and a sprinkling of cilantro. A quarter of an avocado is the finishing touch.
“Green eggs and ham” is a Tulsa play on a Benedict. A biscuit is halved, then dressed up with shredded Pit Country ham, an over-medium egg, and fresh, bright green pesto. Arugula sits on the side, ready to be piled on top or eaten separately with leftover pesto. The breakfast potatoes are huge and double-fried, a deep golden brown speckled white with sea salt.
Our coffee cup is never empty, to the point where we’re unsure just how much coffee we’ve actually consumed (likely too much). Theoretically we could sit here all day, as breakfast is available from open to close, with the kitchen adding classics like Reubens, spicy cheeseburgers, meatloaf, and chicken-fried steak as the day rolls on. For now, we need to let the Jed sugar rush pass.