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Let them eat onion burgers

Thousands flock to El Reno each year to enjoy the city’s most iconic food.


Food and Drink Features

Devon Green

El Reno Fried Onion Burger Day

10 a.m.-5 p.m., Saturday

Main Street, downtown El Reno

elrenoburgerday.wordpress.com

262-8888 

 
Wednesday, April 30, 2014

Sporty pies

Retired professional athletes from Oklahoma return home to open a pizza franchise.


Food and Drink Features

Greg Horton
Two of Oklahoma State University’s former standout athletes are bringing a new pizza franchise to the metro this year. Billy Bajema and Josh Fields have signed a deal with Pie Five Pizza Co. for as many as ten franchise locations in Oklahoma. Pie Five is a subsidiary of Pizza Inn and is headquartered in The Colony, Texas.
 
Wednesday, April 30, 2014

Mountaintop masala

Himalayas Aroma of India offers cuisine for carnivores and vegans alike.


Food and Drink Features

Doug Hill

Himalayas Aroma of India

705 N. Moore Ave., Moore

himalayasok.com

701-390o

What works: Exotic food served in a pleasant atmosphere.

What needs work: If there must be beef on the menu, cook it low and slow.

Tip: Come prepared to be overwhelmed with choices.

 
Wednesday, April 30, 2014

The art of eating

Come for the art and stay for the food at this year’s Festival of the Arts in downtown OKC.


Food and Drink Features

Devon Green

Festival of the Arts

11 a.m.-9 p.m. through Saturday, 11 a.m.-6 p.m. Sunday

Festival Plaza and Myriad Botanical Gardens

artscouncilokc.org

270-4848

 
Wednesday, April 23, 2014

Permanent parking

A food truck park plan passes a downtown committee and is on its way to a summer or fall opening.


Food and Drink Features

Devon Green
A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country.
 
Wednesday, April 23, 2014

Chow time

A local Chinese restaurant offers old favorites and some unexpected new twists.


Food and Drink Features

Greg Elwell

Chow’s Chinese Restaurant

3033 N. May Ave.

949-1663

What works: Dumplings, anything with ginger-scallion sauce, and lots more.

What needs work: Watch out for the raw garlic.

Tip: Take-out is a big time-saver.

 
Wednesday, April 23, 2014

Peru-fect

South American tastes come alive at a south OKC eatery.


Food and Drink Features

Ryan Querbach

Naylamp Peruvian Restaurant

2106 SW 44th St.

601-2629

facebook.com/naylamprestaurante

What works: The friendly staff and authentic food give guests a true Peruvian experience.

What needs work: The small restaurant is kind of difficult to spot.

Tip: The choritos a la chalaca are a must-try for seafood fans.

 
Wednesday, April 23, 2014

Green is good

A new initiative in OKC strives to help area restaurants reduce, reuse and recycle.


Food and Drink Features

Devon Green
Two enterprising former restaurant owners looked around Oklahoma City’s restaurant industry and thought it could be a lot greener. Chris Buerger and his partner, Brian DeShazo, took notice of the fact that there is no infrastructure to recycle in area restaurants.
 
Wednesday, April 23, 2014

Permanent parking, mobile food

Food truck park wins DDRC approval.


Food and Drink Features

Devon Green
A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
 
Friday, April 18, 2014

It’s easy being green

Local farmers are making it easier than ever to eat fresh in OKC.


Food and Drink Features

Devon Green
There was a time not too long ago when it was difficult to find out where your food came from. More specifically, we all know where food comes from, but not in the sense that we have any inkling of the person who picked the potato or carrot on our plates. It is a fairly safe assumption that quite a few people do not know what garlic looks like growing in the ground. A surprising number of Americans do not know the provenance of their food.
 
Wednesday, April 16, 2014

Plane food

Ozzie’s Diner provides a landing spot for hungry diners with aviation on their minds.


Food and Drink Features

Doug Hill

Ozzie’s Diner

1700 Lexington Ave., Norman

364-9835

ozziesdiner-hub.com

What works: No-frills diner food served fast and friendly.      

What needs work: Seating is slightly cramped.     

Tip: Come hungry; portions are huge.    

 
Wednesday, April 16, 2014

Smooth pop

Two mobile food vendors hit the streets just in time for summer.


Food and Drink Features

Devon Green
Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
 
Wednesday, April 16, 2014

Egg-static

Rediscover a love of eggs with creative takes on the Easter staple.


Food and Drink Features

Greg Elwell
No single holiday has done more to ruin the reputation of eggs than Easter.
 
Wednesday, April 16, 2014

Drinking al fresco

With warmer weather comes opportunities to enjoy libations on rooftops and in the great outdoors.


Food and Drink Features

Greg Horton
One of the first signs of spring every year is the increase in drinkers and diners spending beautiful afternoons and evenings on metro restaurant patios. As the number of restaurants in the metro continues to grow, so do the number of patio options, but very few provide spectacular views of the city while you enjoy your spring cocktails. Here are three hot spots worth visiting for more than just food and drinks.
 
Wednesday, April 9, 2014

Beer and wine

Welcome spring with wines and beers fit for the season.


Food and Drink Features

Greg Horton
“Drink pink” is the rallying cry of spring for many wine lovers. The big reds of the fall and winter are retired in favor of lighterbodied wines for warmer weather, and the more patio-friendly the better. While white wines, especially sweeter ones, dominate the spring and summer, many wine lovers still prefer dry, red wines.
 
Wednesday, April 9, 2014
 
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