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OKG Newsletter


Food
 
Top Articles from Food

Homestyle sushi

Sushi bars abound, but it’s fun to create sushi at home and name a sushi roll after yourself.


Food and Drink Features

Angela Botzer
Sushi originated in southeast Asia as a means to preserve fish using fermented rice. It has evolved to nigiri, a street food (the sushi we commonly know today), and also temaki, a cone-shaped roll filled with fish, vegetables and rice. Nori-maki is rolled and sliced and is commonly found in almost every supermarket.
 
Wednesday, June 4, 2014

OKG eat: Just desserts


OKG7 Dining

Devon Green
Life is uncertain; eat dessert first.

You know what’s great about being a grown-up? Getting to go to bed whenever you want. You know what else is great? Getting to eat whenever and whatever you want. Go ahead; no one’s going to stop you. Waltz into one of these local restaurants and order dessert first. In this crazy world, there are few certainties. These are sure things.

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

 
Wednesday, June 4, 2014

Review: Ole Town Gyros & Kabob

A small Norman gyro restaurant offers an Iranian take on some familiar cuisine.


Restaurant Reviews

Doug Hill

Ole Town Gyros & Kabob

402 E. Main St., Norman

447-0884

What worked: Generous portions of exotic food at reasonable prices.    

What needs work: The menu needs to stick with the basics and lose the corn dogs and fish sticks. 

Tip: Parking is scarce. Plan to park in the nearby downtown business district.

 
Wednesday, June 4, 2014

Yearly wine event will benefit nonprofit

A yearly wine event will honor a charity that helps children, youth and families.


Food and Drink Features

Greg Horton

Le Tour de Vin 2014

6 p.m. Friday and 6:30 p.m. Saturday

Riverwind Casino

1544 W. OKLAHOMA 9

Showplace Theatre

letourdevin.com

310-9121

$100-$150

 
Wednesday, June 4, 2014

Eat like a Champion

Waffle sandwiches have earned a following at Waffle Champion in Midtown.


Food and Drink Features

Greg Elwell

Waffle Champion

1212 N. Walker Ave. #100

wafflechampion.com

525-9235

What works: Pit Ham and classic Bacon Egg n’ Cheese sandwiches are tops.

What needs work: Parking can be a challenge. Lobster needs more flavor for the price.

Tip: Plan ahead. Closed on Mondays and after 2 p.m. every other day.

 
Wednesday, May 28, 2014

Horsepower

Mustang Brewery Company reopens its facilities after being damaged in a 2013 tornado.


Food and Drink Features

Greg Horton
Mustang Brewing Company started brewing beer in Oklahoma City again on May 13. The company has spent the last year attempting to recover from the damage its brewing facility sustained during a tornado last year.
 
Wednesday, May 28, 2014

Toast masters

Midwest City festival celebrates locally made products and hosts a grilled cheese cook-off.


Food and Drink Features

Devon Green

Made in Oklahoma Beer, Wine and Food Festival

11 a.m.-8 p.m. Saturday

Sheraton Midwest City Hotel

Reed Conference Center

5800 Will Rogers Road, Midwest City

madeinoklahomafestival.com

741-7333

Free admission

 
Wednesday, May 28, 2014

Coney Island, baby

You don’t have to travel to Brooklyn to get to Coney Island.


Food and Drink Features

Doug Hill
Capitol Hill’s Coney Island wiener-in-a-bun shop has been serving them up red hot with chili, cheese and onions for generations.
 
Wednesday, May 28, 2014

OKG eat: Rooftops


OKG7 Dining

Devon Green

What’s better than a patio? A rooftop patio, where you can enjoy all of the pleasures of outdoor dining. The temps are finally rising to make these spots ideal for the coming weeks before we careen headlong into blazing temperatures. Grab a cocktail or an appetizer and enjoy the view.


by Devon Green

— Photos by Mark Hancock and Shannon Cornman

 
Wednesday, May 28, 2014

Sizzle, slurp, munch

Bacon shows up in some unusual places around the metro, from cocktails to bandages.


Food and Drink Features

Angela Botzer
Bacon played a part in the 2001 movie The Lord of the Rings: The Fellowship of the Ring when two naive characters were cooking bacon, which, in turn, tipped off the evil ringwraiths about the location of their camp. Frodo Baggins knew the risks of being spotted with a burning campfire and the smell of bacon, but by that point, his foes were on their way.
 
Wednesday, May 21, 2014

Studies in fast food

Sonic Corp. breaks ground on a test kitchen at its Bricktown headquarters.


Food and Drink Features

Devon Green
Sonic Corp. is one of those companies that many Oklahoma City natives forget is local — until, that is, one ventures down to the Bricktown Canal and sees the company’s huge corporate headquarters at 300 Johnny Bench Drive.
 
Wednesday, May 21, 2014

Basil bunch

Mediterranean delights await you in a green building on NW 23rd Street.


Food and Drink Features

Greg Elwell

Basil Mediterranean Cafe

211 NW 23rd St.

basilmediterraneanrestaurant.com

602-3030

What works: Lamb shanks and kabobs are tender and tasty.

What needs work: The falafel isn’t nearly as good.

Tip: Call-ahead ordering can shave off plenty of wait time.

 
Wednesday, May 21, 2014

OKG eat: Have a (snow) ball this summer


OKG7 Dining

Devon Green

Nothing is better when you’re roasting in the sun than a flavored ball of snow, with sugary-sweet syrup poured over finely shaved and packed ice. There are some serious snow cone stands in OKC. Cool your taste buds when the temperatures get to right below “blast furnace.”

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

 
Wednesday, May 21, 2014

OKC hosts food truck competition

Food Network holds ongoing competition in OKC


Food and Drink Features

Devon Green
The Food Network is in town this week with its food truck competition, The Great Food Truck Race. Out of eight trucks that began the race, there are five remaining, including Let There Be Bacon, Beach Cruiser and Madres Mexican Meals.
 
Friday, May 16, 2014

Eat your wheat

Local pasta maker Chris Becker wants you to want more from your noodles.


Food and Drink Features

Devon Green
You might think you know about pasta. But if your knowledge doesn’t extend far past the difference between the dry, boxed stuff and the pre-packaged “fresh” pasta in your grocer’s refrigerated section, Chris Becker will blow your mind.
 
Wednesday, May 14, 2014
 
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