As the secondary bourbon market continues to spiral upward out of control – increasing prices and declining availability of popular brands – consumers will continue to reach for other spirits in 2021, and many of them are jumping on…
What happens when a bar adds food, and the food is so good you want to start calling the place a restaurant? Without question, Palo Santo at 1203 NW 2 in the Farmer’s Market District is the best new…
Mention the name Jim Blanchard to anyone who worked for and with him, and the response is always a variation of “the best man in the Hal Smith family of restaurants.” Blanchard, an area partner for Charleston’s and the…
A person who loves dogs is not a doggie; a person who loves books is not a bookie; and a person who loves food is not a foodie. Now that that’s out of the way, we can look…
Thomas Upshaw’s job is to pair cocktails with the extraordinary food at Grey Sweater. For a bartender, this is either the greatest or scariest (or both) job ever. Chef Andrew Black’s tasting menu concept in Deep Deuce continues to…
Pete Holloway has been in the restaurant business for 44 years. In 2020, the original Cafe 501 in Edmond turned 25. The Classen Curve location turned 10. “I’ve been up for parole twice, and they said, ‘No,’” Holloway says with…
It’s January, a time to re-examine those promises we make every year to try to eat better. Rather than attempting to figure out what the newest “superfood” is – a marketing, not nutrition, term – we decided to ask…
In the pantheon of Christmas candies, the candy cane stands above the rest for the honor of symbolizing the season – that elongated breath mint that does double duty as an ornament or window decoration. At the risk of…
Between tariffs on Scotch and prices in the secondary (resell) Bourbon market, gifting whiskey is more expensive than ever, but the traditional spirit – particularly perfect for winter – is still a strong category, be it bourbon, rye, American…
There are three ways people usually discover The Chicken Shack: Someone tells them about it; they drive past it; they ask, “Where can I find gizzards?” Located along Route 66 in Luther, Eddy Gochenour’s fried chicken and beer…
Pinot at a Thanksgiving dinner is such a commonly suggested pairing that it’s fair to wonder how it became so common. “Pinot and poultry, not just turkey, work beautifully together,” says Amie Hendrickson, an Oklahoma City certified sommelier…
Trisha O’Donoghue of Quincy Bake Shop moved to Chicago when she was 25 in what she calls the “best biggest move of my life.” The Oklahoma City native had been working as a server and bartender at Red Rock…
One of the easiest ways to settle the old Pop-Tart vs. Toaster Strudel feud from childhood is to make stops at Stitch Cafe and The Market at Commonplace, where you’ll find grown-up versions of both. Daniela Cooper of…
For at least the past four years, observers have been predicting the bursting of Oklahoma City’s restaurant expansion bubble. In 2018 and 2019, we saw more than 30 local restaurants per year added to the options, and we wrung…
As soon as Tim King can get a copy of Disney’s “Johnny Appleseed” on vinyl, he will have it playing overhead at OK Cider Co in Film Row. The cidery opened in July in the old Plant Shoppe facility,…
That Sheesh Mahal sits near the top of the delicious food pantheon in Oklahoma City is not even a matter of debate for the city’s culinary cognoscenti. Simply post a picture of anything from this N. May Avenue eatery…
Our task this month is to rescue one of mixology’s great cocktails from convention halls and tropical cabanas, where it has been pressed into service as a frozen, sugary sludge. This latter-day incarnation of a daquiri has destroyed the integrity…
A childhood without a fish fry in Oklahoma is hard to imagine, and because many of our food traditions are Southern, fried catfish is frequently included on the list of childhood comfort foods for people who grew up here.…
Lúa Mediterranean & Bottle Shop is the first new concept from Offset Hospitality, the company formed by Aimee Ahpeatone and Chef Shelby Sieg upon Sieg’s return to the Plaza District in May of this year. Formerly The Pritchard, Lúa…
When Creative Oklahoma chief executive officer Susan McCalmont retired from the organization in 2019, she still had in mind key components of that organization’s mission: advancing innovation in areas of business, education and culture. So when she opened Objets…
To reduce barbecue to its component parts is simple: It’s smoked meat served with sauces, accompanied by carb-laden side dishes and, depending on what kind of joint you’re in, greens, pickles, white bread and/or coleslaw. That summation of its…
Still known for its catchy jingle and community presence, BC Clark gears up to celebrate the season and its 125th anniversary.
Taking a look back at the long, illustrious history of the short, catchy BC Clark Christmas jingle.
