Wednesday 30 Jul
 
 
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OKG Newsletter


Food
 
Top Articles from Food

OKG eat: Know your rights


OKG7 Dining

Devon Green
What better way to celebrate your freedom than grilling it to perfection over an open flame? We’ve combed local meat markets for the best ingredients to make traditional burgers or brisket. Feeling more adventurous? Why not go for lamb or buffalo? Whatever your heart desires, local butchers will be more than happy to help you praise hot-off-the grill freedom.
 
Wednesday, July 2, 2014

Experiments in spice

Two local creators bring adventure to the palette with lines of rubs, sauces and spices.


Food and Drink Features

Devon Green

Jordan Winn of Dead Rooster Co. and Scotty Irani of local company In The Kitchen with Scotty want to inspire foodies to get more from barbecue.

During the Fourth of July weekend, many of us will attend or host a cookout.

There are two local options to make grilling time more satisfying for everyone.

 
Wednesday, July 2, 2014

Viva Alfie!

Alfredo’s offers Mexican food for tastes geared both north and south of the border.


Restaurant Reviews

Doug Hill

Alfredo’s Mexican Cafe

2713 South I-35 Service Road, Moore

alfredosok.com

794-4700

What works: Good service and tacos with terrific Mexican corn and chino beans side dishes. 

What needs work: Disinfectant accosts you as you walk in the door.      

Tip: Check out the enormous menu online first.

 
Wednesday, July 2, 2014

Noble nosh

A short drive to the metro’s edge will reward you with a taste of down-home Oklahoma cooking.


Restaurant Reviews

Doug Hill

Kendall’s Restaurant

100 S. Third St., Noble

kendallsrestaurant.com

872-0303

What works: The uber-friendly atmosphere and good schnitzel-like chicken fried steak.  

What needs work: The green beans need seasoning, and mashed potatoes would be better from fresh spuds.

Tip: Come with a hunger like you’ve never experienced, because you’ll need it.

 
Wednesday, July 2, 2014

Catch of the day

June 25 is National Catfish Day, but Oklahoma City’s restaurants are swimming with creative menu variations of the delectable fish.


Food and Drink Features

Greg Elwell
Whatever you think of his policies or legacy, we can all agree that Ronald Reagan got it right when he proclaimed June 25 National Catfish Day.
 
Wednesday, June 25, 2014

Magnum Opus

Opus Prime Steakhouse offers decadence in everything from wine to lobster. Oh yeah, and steak, too.


Restaurant Reviews

Greg Elwell
Opus Prime Steakhouse
800 W. Memorial Rd.
opusprimesteakhouse.com
607-6787
What works: steaks, crab cakes and a wine list that could choke a donkey.
What needs work: a little less Sinatra on the stereo, but not much else.
Tip: With barrel-aged cocktails and an appetizer, the patio is a great spot to relax.
 
Wednesday, June 25, 2014

Tantalizing tapioca

You’ve had it in your calendar all year — well, maybe you haven’t — but now it’s here; Saturday is National Tapioca Day.


Food and Drink Features

Angela Botzer
Your grandmother probably made tapioca pudding, an old-fashioned comfort food, for dessert and also had a few boxes tucked away in her pantry. Now slightly more difficult to find, tapioca pudding has fallen a bit out of popularity.
 
Wednesday, June 25, 2014

Get acquainted with halal

One doesn’t have to go far to find halal food in the Oklahoma City metro area.


Food and Drink Features

Angela Botzer

Oklahoma City’s vibrant Muslim population has recently produced some wonderful places to eat and shop halal, a welcome addition to the region.

 
Wednesday, June 25, 2014

OKG Eat: The OKG staff eats, too


OKG7 Dining

Devon Green
Culled from a list overflowing with some of the best and least-known names in the city, here are the places you’re likely to see a member of our staff. These are several top recommendations from Oklahoma Gazette staff.
 
Wednesday, June 25, 2014

Let them eat cake

A sophisticated bistro specializes in European flair and uncommon fare.


Restaurant Reviews

Doug Hill

La Baguette Bakery and Café

1130 Rambling Oaks Drive, Norman

labaugette.com

329-1101

What worked: Well-prepared victuals served in upscale surroundings.     

What needs work: Nothing.     

Tip: Don’t skip dessert.

 
Wednesday, June 18, 2014

Empirical evidence

Empire Slice House delights with specialty pizzas and old favorites.


Restaurant Reviews

Greg Elwell

Empire Slice House

1734 NW 16th St.

empireslicehouse.com

557-1760

What worked: Fun and flavorful specialty pizzas.

What needs work: It's busy and can get loud.

Tip: Not every slice is available every day, so call ahead if you need something specific, or buy a whole pie.

 
Wednesday, June 18, 2014

Boozy bikers

For its second year, Bricktown Bike Bar hits the streets with some new options.


Restaurant Reviews

Greg Horton

Bricktown Bike Bar

12:30 p.m., 3 p.m., 5:30 p.m., 8 p.m. and 10:15 p.m., Daily

bricktownbikebar.com

Prices vary

 
Wednesday, June 18, 2014

Broadway choppers

Construction starts on a pair of new restaurant and bar concepts in Midtown.


Food and Drink Features

Devon Green
Jeff Dixon and Aaron Soward were eating lunch and throwing around the idea that they could combine their experience and strike out for themselves. They had many combined years of experience, and both came up in the Hal Smith Restaurant Group restaurants around the Oklahoma City metro area. Dixon was the manager who opened Upper Crust Wood Fired Pizza at Classen Curve, and Soward was the general manager at Redrock Canyon Grill, 9221 Lake Hefner Parkway. Both men were ready for a change and felt confident that they were ready to tackle their own restaurant concept.
 
Wednesday, June 18, 2014

OKG Eat: Gay bar, anyone?


OKG7 Dining

Devon Green
You could say this bar is nestled in the Habana Inn, but “nestled” is far too subtle a word to describe the industrialgrade light and sound that happen in one of the oldest dance clubs in the district.
 
Wednesday, June 18, 2014

Farmers markets offerings in June

Dustin Green from 10 Acre Woods in Norman fills us in on what’s new at farmers markets in June.


Food and Drink Features

Devon Green
Now that we’re finally out of the awkwardness of asking, “Are we sure it’s spring?” and we have fairly leapt straight into temperatures upward of 90 degrees, local farmers are working around the clock to get the goodies of early summer out of the ground and to the local markets.
 
Wednesday, June 11, 2014
 
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