Diners can enjoy a glass of wine, tuck into a plate of ossobuco and watch the talented dancers move to the music.
“People don’t always need creativity, but they do need food,” he said. “Every day, three times a day.”
The spice of the kufta leaches into the sauce, countering the mild bitterness. It’s a symphony of textures and flavors. Like many great dishes, it’s easy to eat and fun to ponder.
Oak & Ore is also using the opportunity to debut new menu items.
“The only way to explain it is to drink it,” he explained to two nearby friends who were drinking Lunchboxes for the first time.
What do you call a dive bar that isn’t a dive bar? Co-owner Scott Pepper just calls it Lost Highway.
Some dishes have momentum, something that drives you to take another bite. Gin rama is a perfect example.
There is such a thing as “too hot,” but that doesn’t stop metro residents from seeking out the city’s spiciest dishes. After showing off his fish tanks, greenhouses and the rows where vegetables will soon begin breaking through the ground, Russell Cox reopened his tiny general store near the gated entrance of Tilapia Garden Farms.…
The most popular nikuman is the deep-fried pork belly bun ($8), which comes with pickled cucumbers, green onions and a mildly sweet plum sauce that helps balance the pork’s savory, fatty flavor.
Black restaurateurs have worked hard to realize their dreams and bring a wide range of interesting flavors to OKC.