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OKG Newsletter


Food
 
Top Articles from Food

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Sausage makers across the metro make the best of the wurst.


Food and Drink Features

Angela Chambers
As temperatures cool, it’s time to replace summer salads with a heartier meal. Oklahoma is home to several specialty meat shops that will satisfy your craving for savory sausages, roast beef and more — all made in-house.
 
Wednesday, November 27, 2013

Spirited away

Chill out with tall, cool, liquored-up versions of the all-American milkshake this holiday season.


Food and Drink Features

Angela Botzer
Since the first time the term milkshake appeared in a British weekly newspaper in 1885, the drink has gone through many transformations. Initially, it was an alcoholic drink made with eggs, whiskey, milk and ice cream, resembling eggnog. By 1900, however, chocolate, vanilla and strawberry syrups were introduced, sans the whiskey, creating a more familiar version.
 
Wednesday, November 20, 2013

OKG7 chilly dogs


OKG7 Dining

Kelley Chambers
The dog days of summer have waned and baseball season now is behind us, but that doesn’t mean hot dogs get dropped from fall and winter menus. Whether you like it plain-Jane with yellow mustard or the footlong variety (snicker, snicker) adorned with everything from chili and cheese to sauerkraut and jalapeños, when your dogs are barking, there are chilly weather selections aplenty for wieners all over town.
 
Wednesday, November 20, 2013

’Tend to their business

What’s the proper mixture to be among the best bartenders in Oklahoma City? Six super ones spill their secrets.


Food and Drink Features

Liz Blood
From the north side of the city to the Paseo and down into Deep Deuce, Oklahoma City teems with bartenders who love do to their jobs well. Most emphasize the importance of teamwork — there is no “I” in “bar” — and whether they’re focused on creating craft cocktails or speed-slinging drinks, six of the city’s best share their styles, stories and favorite drinks. 
 
Wednesday, November 20, 2013

Menu metamorphosis

A new season means new eats on your favorite local menus.


Food and Drink Features

Greg Elwell
Yes, there’s a chill in the air ... occasionally. Yes, the weather outside is frightfully pleasant ... most of the time. It’s Oklahoma. Fall means it’s not always so hot that you want to strip off your skin and let your muscles enjoy the breeze.
 
Tuesday, November 19, 2013

Parrott talk

One of the city’s most visible chefs, Ryan Parrott, serves up a history of his hits and misses.


Food and Drink Features

Malena Lott
A 15-year-old dishwasher and cook recognized the creativity and instant gratification that comes with cooking a meal and watching someone else enjoy it. He hasn’t left the kitchen since.
 
Tuesday, November 19, 2013

Wine and dine

OKC has the perfect wine to go with your holiday meal; you just have to know where to look.


Food and Drink Features

Greg Horton
Traditionally, wines for Thanksgiving have been Sauvignon Blanc and Pinot Noir. Both pair well with the star of the table: turkey.
 
Tuesday, November 19, 2013

Lucky VII

VII Asian Bistro brings together the flavorful textures of Vietnam with the flair of the Far East.


Restaurant Reviews

Greg Elwell

What works: Good prices on a variety of Vietnamese and other Asian dishes.

What needs work: Keeping goons like me from ordering too much food.

Tips: Skip the lunch specials and get the pho or the glass noodles. Very tasty.

 
Wednesday, November 13, 2013

OKG7 vegetarian eats


OKG7 Dining

Kelley Chambers
’Tis the season to overeat, but that doesn’t mean everything has to be meat and potatoes. Several metro restaurants will more than satisfy your carnivorous cravings while also offering tasty vegetarian dishes filled with lively seasonal vegetables that are far from dry lentils and bean sprouts. Remember, being vegetarian only means meat-free, not flavor-free.
 
Wednesday, November 13, 2013

Truckin’

A family business kicks its crispy, cheesy pride to the curbs of Oklahoma City with its wood-fired pizza truck.


Food and Drink Features

Greg Elwell
It all started on a Saturday night.

Lorne and Lori Hall wanted to create a family tradition for their daughters, Elise and Molly. So on Saturday nights, Lorne made pizza and everybody would gather around the TV with a couple of slices of basil, pepperoni and sausage pie.

 
Tuesday, November 12, 2013

A new Empire

The newest addition to the Plaza District is winning over pizza-hungry patrons slice by slice.


Food and Drink Features

Stephanie Bice

If Rachel Cope has her way, the Plaza District will soon become the hub for food, culture and community.

 
Wednesday, November 6, 2013

She’s country

Drive those few extra miles out of the city and treat yourself to some down-home cooking at Libby’s.


Restaurant Reviews

Doug Hill

Libby’s Cafe

111 N. Main, Goldsby

Interstate 35 exit 104 (2 miles south of Norman)

libbyscafe.com

288-2418


What works: entrees that compare with the metro’s best.  

What needs work: The website needs an update with a complete menu, including prices.      

The Tip: top-notch, country-style grub and plenty of it.

 
Wednesday, November 6, 2013

Balls out

Cattlemen’s Steakhouse has served a surprising Oklahoma staple for almost 100 years.


Food and Drink Features

Emily Anderson
Charles Barkley wouldn’t try them, but President George H.W. Bush would: lamb fries. Not your average American french fry.
 
Wednesday, November 6, 2013

OKG7 cups of something warm

Grab something that warms the soul, whether it be a coffee-yogurt smoothie, Italian java, fresh-baked cookies or any of these other delectable, energy-sustaining treats.


OKG7 Dining

Jenn Scott
How does a smooffee sound? If espresso and frozen yogurt are two things you love, have them together in a smooffee. Add an additional flavor like almond, coconut, white chocolate or raspberry. Grab some hot tea or a snack — like a cinnamon knot or doughnut — to go.
 
Wednesday, November 6, 2013

Get the Blu’s

It’s time to spread the word about Oklahoma City’s barbecue secret.


Restaurant Reviews

Louis Fowler
It was about a year ago when Blu’s Bar-B-Q & Burgers opened quietly at 612 N. Robinson Ave., becoming Oklahoma City’s little secret for great Southern cooking.
 
Wednesday, October 30, 2013
 
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