Wednesday 16 Apr
 
 
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OKG Newsletter


Topic: Ludivine

Bite Size

Good one, Keith


Bite Size

Carol Smaglinski
Keith Paul, co-owner with Heather Paul and Sean Ray of A Good Egg Dining Group, proved he really is a good egg when he was chosen recently as one of 20 people nationwide to be profiled in the book “Restaurant Owners Uncorked: Twenty Owners Shares Their Recipes for Success.”
 
Wednesday, March 23, 2011

Creative cuisine

Ludivine mixes innovative cuisine with green principles for a restaurant and dinner you’ll remember.


Restaurant Reviews

Jenny Coon Peterson

Review of Ludivine
805 N. Hudson
778-6800

 
Wednesday, April 20, 2011

Whiskey river

Don’t be afraid to branch out into the brown stuff.


Food and Drink Features

Nathan Gunter
Real men drink whiskey.
 
Wednesday, April 27, 2011
ounce

Mix it up

Bartenders go head-to-head in a cocktail competition

So a few weeks ago, I attended a bachelorette party. Great food and friends, lots of fun, but we inevitably ended up at a Bricktown club. Which is fine. (No it’s not. The amount of polyester blend and Jean Paul Gaultier cologne was appalling.)

I sucked it up and ordered some drinks … which arrived pink (because of course they did) and sickly sweet. I love a good mixed drink — in fact, I’ve fallen in love with the Pegu Club at Ludivine — but a bad mixed drink can be just awful.

Somehow, I doubt the bartender at Shall Remain Nameless Club will be at “Mix: Art by the Ounce,” a Thursday event dubbed a “drinkable art exhibit” (in my opinion, the best kind of art exhibit).

From 6-9 p.m. at The Exchange on Film Row, 13 mixologists will compete to be crowned the metro’s favorite bartender, as voted on by guests. Mixologists from restaurants like West, 105 Degrees, Red Prime and Rococo will showcase their signature concoctions, while new restaurant Saints will cater with hors d’oeuvres, a full dinner and dessert.

Space to the Thursday Mix event is limited, and admission is $55. Get tickets online or call 601-9200.

by Jenny Coon Peterson 05.17.2011 2 years ago
at 01:00 PM | Permalink | Comments (0)
 
 
 

Flame throwers

Is it hot enough out there for you? We’ve got your tongue-scorching drinks to get you through the rest of the sultry summer.


Food and Drink Features

Christina Nihira
A Bloody Mary is distinctive for its zesty zing, but it’s not the only drink capable of turning up the heat. A new style of spicy cocktails — martinis garnished with jalapeños, margaritas mixed with cayenne, spirits spiked with bitters — is fueling a new trend.
 
Wednesday, August 17, 2011

Tube food

Televisions are seemingly inescapable in metro restaurants. But not everyone is on board with the dinner-and-‘Dateline’ mode of eating.


Food and Drink Features

Jenny Coon Peterson
Dining out? Look around. You’ll probably find a television somewhere in your line of sight. That is, if you haven’t already ditched the dinner conversation to succumb to its shiny, colorful TV-ness.
 
Wednesday, August 17, 2011

12 in ’12

The kind of resolutions that are fun to keep involve food.


Food and Drink Features

Carol Smaglinski
It’s that season where you promise yourself certain things in light of a new year. Why not start 2012 with some resolutions that surround an event that happens every day? Eating!
 
Wednesday, December 28, 2011

Devouring downtown

OKC’s first Downtown Restaurant Week shows off with special three-course dinners.


Food and Drink Features

Jenn Scott
Had your eye on a night out to one of Oklahoma City’s fancier eateries?
 
Wednesday, January 18, 2012

Bone luge!

No bones about it: OKC is on the starting end of a new food fad.

Who says Oklahoma peeps aren't trendsetters? People who don't live here, that's who.

This weekend, Oklahoma's own Ludivine served up a special birthday shot … through a bone. That's right: Turns out a hollowed-out bone turns into a perfect path for your favorite liquor.

This isn't Ludivine's first experiment, and it doesn't look to be the last. In fact, today the downtown restaurant received a nod from abcnews.go.com about its unique decanter.

Bone luging, the wave of the foodie/boozer future, has begun to sweep the nation for those who are willing to try something a little more, well, primal.

You saw it in OKC first.

Now, go luge a bone or something.
by Jenn Scott 01.19.2012 2 years ago
at 07:45 AM | Permalink | Comments (0)
 
 
 

Bite Size: 2-1-12

News and notes on OKC dining.

 
Wednesday, February 1, 2012
 
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