Sunday 20 Apr
 
 
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OKG Newsletter


Food
 
Top Articles from Food

The Biggest Loser plans OKC casting call


Food and Drink Features

Jennifer Chancellor
NBC's hit reality show The Biggest Loser will be in Oklahoma City on April 19 to meet potential contestants who have at least 100 pounds to lose.
 
Friday, March 28, 2014

Crafty brews

Oklahoma breweries will show off their suds at a festival in Lawton.


Food and Drink Features

Greg Horton

Red River Craft Beer Festival

5-8 p.m. April 5

Great Plains Coliseum Exposition Center

Comanche County Fairgrounds

920 SW Sheridan Road, Lawton

redrivercraftbeerfestival.com

580-483-4666

$25-$50


 
Wednesday, March 26, 2014

Italian, Venezia-style

An Italian chain surprises with pizzas and desserts worth coming back for.


Restaurant Reviews

Greg Elwell

Venezia Italian Ristorante

8109 Northwest Expressway

What works: Chicken picatta, pizzas and desserts.

What needs work: Some of sauces are a touch too bland.

The tip: When in doubt, get the meatballs.

 
Wednesday, March 26, 2014

OKG7 eat: BBQ for me and you


OKG7 Dining

Devon Green

Ubiquitous barbecue joints are a point of state pride and, in some cases, a reason to poke fun. When comedian Jim Gaffigan visited Oklahoma last year, he commented on the sheer number of barbecue restaurants in the Sooner State. Whether it’s the rub or the sauce, pork or beef, there’s one thing we all can agree on: A full plate of smoky, sweet barbecue with all the sides is heavenly.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

 
Wednesday, March 26, 2014

Like the fair, but better

H&8th Night Market returns for another year.


Food and Drink Features

Devon Green

H&8th Night Market

6–10 p.m. Mar. 28, monthly through Sept.

NW Eighth Street and N. Hudson Avenue

H&8thokc.com

 
Wednesday, March 26, 2014

No tragedy at Othello’s

Despite sharing the name with a downer of a Shakespeare play, Othello’s in Edmond has been delighting customers for 14 years.


Food and Drink Features

Anthony Lalli

Othello’s Italian Restaurant

One S. Broadway, Edmond

330-9045

What worked: Amber’s chicken pepperoni

What needs work: Modest outer appearance and plain-looking menus.

The tip: Stop by often enough and you might find an entree named after you.

 
Wednesday, March 26, 2014

Bloody Mary crawl

Everyone loves a classic Bloody Mary. Here’s where to find some wonderfully different concoctions of the famous drink.


Food and Drink Features

Angela Botzer
The “hair of the dog that bit me” is often mumbled the next morning, after a night of excessive drinking. This age-old request for alcohol’s curative properties for a hangover is sometimes known to lessen the effects of the night before.
 
Wednesday, March 19, 2014

Viva vegan

Mexican restaurant goes vegan, again, with pleasantly surprising results.


Food and Drink Features

Greg Elwell

Tamazul

5820 N. Classen Blvd.

What works: The jicama wraps and tacos are so good, you stop caring that they’re vegan.

What needs work: The tamales needed a little more filling and flavor. 

Tips: Juice is really more of a smoothie. The spicy green is expensive but glug-worthy.

 
Wednesday, March 19, 2014

Cha Cha Cha

Korean concept brings tea, coffee and food to the masses.


Food and Drink Features

Devon Green
American companies often open stores in new markets abroad. McDonald’s, anyone?
 
Wednesday, March 19, 2014

OKG 7 eat | Grease? Onions? Yes, please.


Food and Drink Features

Louis Fowler

Legend has it that the first onion burgers were created in El Reno during the Great Depression by enterprising burger-flippers looking for ways to stretch increasingly scarce meat. That costcutting measure still lives and breathes today. While El Reno might be the home of the onion burger, there are plenty other metro eateries that offer the delightful fare.

— by Louis Fowler, photos by Mark Hancock and Shannon Cornman

 
Wednesday, March 19, 2014

Claim steaked

Jamil’s Steakhouse celebrates 50 years with few changes to menu or decor.


Food and Drink Features

Greg Horton
At age 25, Greg Gawey had his freshly minted master’s degree in public administration and planned for a career in city government. His uncle, however, had other plans for the budding young bureaucrat.
 
Wednesday, March 19, 2014

Chinese sizzle

Traditional cooking of the Middle Kingdom with an emphasis on fiery flavors at Ba Shu Legends.


Food and Drink Features

Doug Hill

Ba Shu Legends 

1522 W. Lindsey St., Norman

bashulegends.com

310-6659

What worked: Bravely un-Americanized Chinese food.    

What needs work: Lose the insipid canned easy listening music and pipe Chinese classical directly into the dining room.

The tip: The red pepper pods are finely chopped and it can take some time to pick them out of your meal.   

 
Wednesday, March 12, 2014

Devoted to dumplings

Asian dumplings are irresistible little packets of goodness that represent comfort and fun of communal eating.


Food and Drink Features

Angela Botzer
While it’s sometimes difficult to classify what exactly a dumpling is, there are three basic traits — dumplings most often have a filling; they are wrapped in a type of dough; and they are boiled, steamed or pan-fried. Different folds and shapes abound for these goodies: round, crescent, basket, pleated and more.
 
Wednesday, March 12, 2014

Spice it up

Specialty vinegars, oils, herbs and spices are sometimes difficult to find, but Oklahoma City cooks are in luck.


Food and Drink Features

Angela Botzer
It all started when I needed to add green and pink peppercorns to a seafood, citrus and greens salad, a recipe suggested to me by Marc Dunham, director of culinary arts at Francis Tuttle Technology Center.
 
Wednesday, March 12, 2014

OKG7eat pubs and pints (and whiskey and grub)


OKG7 Dining

Devon Green

Break out your green garb and get ready to celebrate the luck of the Irish for St. Patrick’s Day. Whether you are looking for a place to start the day right or a place to make a new tradition, these area restaurants have you covered. Some of them are even Irish 365 days a year.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

 
Wednesday, March 12, 2014
 
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