BLACK WALNUT The eclectic, creative cuisine is hard to categorize, but Chef Andrew Black delivers seafood, chops, steaks, and healthy fare with equal attention to detail and beautiful presentation. Always say yes to the fish, and the cocktails are excellent…
CLARK CREW BBQ Travis Clark reached the pinnacle of pit master-dom when he won Jack Daniel’s competition, and he’s brought the delicious brisket, burnt ends, championship beans and the best cornbread ever to OKC. 3510 NW Expy, OKC, 724.8888…
“Would you like a fruity beer?” “Are you sure you want a stout?” “I’m not sure you know what a porter is.” “We only have beers on tap, no cider.” In places where human behavior is studied with a critical…
The provenance of falafel is uncontested; it came from Egypt. After that, everything seems to be an argument. The surprisingly contentious culinary and cultural disagreements about the popular fritter have largely happened outside the awareness of average diners who aren’t…
Cabernet Sauvignon is king in Oklahoma, and it’s not likely to change anytime soon. California Cabs, especially, dominate sales in liquor stores and restaurants, and every good wine list has at least one Cabernet by the glass. While Bordeaux, France,…
Denilson Mazariegos walked into Ned’s Starlite Lounge in September 2018 and said, “I want a job.” “We were about two and a half weeks from opening,” Ned Shadid, Jr., said. “I told him, ‘Everyone wants a job.’” As it…
Summer beers, ideally speaking, are lighter in style, easier to drink and refreshing. Summer isn’t the time to challenge our taste buds with Bourbon barrels and smoke, after all. We’ve collected some of the beers we’ll be drinking this…
Gordon Ramsay aside, the UK isn’t necessarily famous for its cuisine, and a long-running stereotype (the French are probably at least partially to blame) is that its food is just bland and uninteresting. In fact, Ramsay’s home country of…
Sergio Gil came to Oklahoma on vacation in 1985. “She brought me,” he says, gesturing at Eva, his wife of 40 years and mother of their five children. “She brought me back in 1988, and my father-in-law said I…
The simplicity of the classic margarita is such that, in theory, any decent bar can make one, and good bars can zhuzh them up with premium ingredients or spirit variations such as Mezcal. With only three required ingredients –…
Assume for a moment that you’ve given up cake, and that before making the sacrifice, you really loved cake, as in you routinely ate some kind of cake every day. But you gave it all up. A well-meaning friend…
Chef Amanda Jane Simcoe calls burrata “a little balloon full of deliciousness,” which may be the most accurate description of food ever. She explained it in technical terms, too, but a summary will probably suffice: It’s fresh mozzarella curds…
Venn Pizza on Britton officially opens today. Located in the stretch of Old Britton, the main street of the Britton municipality absorbed into OKC in 1950, Venn has a focused menu featuring pizza, wings, a few appetizers, and salads.…
Enis Mullaliu arrived in the U.S. in 2000, a refugee from the Kosovo War. He and his family had sought asylum in the U.K., and eventually – with the help of Catholic Charities – made their way to Edmond,…
The ideal sous chef is someone who doesn’t complain, works well at volume, is more dependable than the line cooks and gets paid much less than the executive chef or chef de cuisine. Ask anyone who used to be…
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…
