“They melt in your mouth,” Pelter said. “We say they’re life-changing doughnuts. I can’t even eat other doughnuts anymore.”
Another way the restaurant serves chicken is in five-spice fried chicken ($10), which is cooked once before being fried to create an exceedingly tender texture after diners crunch through the skin.
Diners can enjoy a glass of wine, tuck into a plate of ossobuco and watch the talented dancers move to the music.
Roughtail Brewing Co. celebrates four years of making some of the best IPAs around with a party noon-9 p.m. Saturday at its Midwest City headquarters, 1279 N. Air Depot Blvd.
“With the perfect mix of some of my recipes and the Speakeasy, it is a delicious combination,” he said.
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.
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.
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.
“We have a hunger inside of us to be connected to the natural world,” she said. “No matter how happy you might be at an office job, you still have that need.”