Love for Livegrass
When Livegrass Butcher and Bistro (3601 E 2nd, Edmond) opened in June, chef-partner Josh Valentine was almost a decade removed from Divine Swine, his culinary ode to the pig on N. May that he closed to participate in season…
Author: Greg Horton
A Toast to New Hotspots
The development of Oklahoma City’s bar culture has historically been tied to restaurants and hotels. Much of that is no doubt due to the late date at which this state (or at least most of our counties) legalized liquor…
The High Points of Local Pints
Covering the Oklahoma City beer scene 10 years ago meant a one-page story on a handful of breweries and a few beer-centric bars that served mainly domestics and imports. There weren’t enough local beers to fill the tap handles…
Sincerely Yours
A pop-up coffee shop adjacent to Commonplace Books in Midtown will introduce customers to one of the city’s new roasters, Ian Flemming and his Sincerely Coffee Roasters. (And he’s definitely heard all the James Bond jokes he needs for…
Philanthropic Power
What better time to make a powerful push for good? Impact Oklahoma awarded $185,000 in grants to five charities at its annual meeting – held virtually – in May, with $100,000 going to St. Luke’s Meals on Wheels, a…
Edgar, Elmore, Lou
Author and Oklahoma City native Lou Berney describes himself as “a lazy person, except when it comes to writing.” He is talking about his background, specifically the number of jobs from which he’s been fired, on the Author Stories…
Myth and Murals
The first city-sanctioned mural for the SW 29th District Association is complete. Chicano artist and Oklahoma City resident Narciso Argüelles worked with two, young emerging artists to complete the four-panel mural on the east wall of Joe’s Transmission Shop…
Virtual deadCenter
The deadCenter Film Festival made its annual debut on Thursday, June 11, with a welcome video recorded by legendary director Martin Scorsese. Festival technology director Stephen Tyler said the Oklahoma Film and Music Office and deadCenter were “elated” to…
Exploring Summer Sips
The worst time of year for the red-only wine drinkers is summer, when a glass of Napa Cabernet seems to have the weight and viscosity of motor oil. Given the likelihood that many of us will be spending more…
Fresco y Frío
That paletas – delicious, fresh-fruit popsicles – emerged as a product synonymous with the Mexican state of Michoacán is no surprise given that the region just west of Mexico City grows sugar cane, mangoes, strawberries, peaches and avocadoes in…
Dining in a New Normal
As restaurants and bars continue to assess the impact of COVID-19 on their business models, many proprietors realized that the lessons learned during the shutdown in March and April provide valuable insight into their model in the “new normal.” …
Custom Clothing for Everyone
Lauren Warkentine’s road to making custom women’s clothing sounds like the journey of someone with an abundance of drive, curiosity and creativity – the type of person who gets bored with one thing at a time and reads five books…
Manufacturing Parity
Oklahoma breweries and wineries are not going to see additional revenue from home deliveries that would be granted to bars and restaurants under the provisions of SB1928, should Governor Stitt sign it. The bill, authored by Rep. Kevin Wallace…
Bringing the Bar Home
As we went to work on creating this issue, it became apparent that in all likelihood, we would all be drinking at home for at least a few weeks, even into May. Rather than offer an aspirational glimpse at beautiful…
Chef Homecoming
Chef Shelby Sieg, the local chef who famously beat Chef Bobby Flay on his own Food Network show, is “returning home” to the Plaza District. Sieg helped The Pritchard’s reputation as a wine bar with outstanding food before leaving to…
A 405 Guide to Who's Open and Who's Not
The information in the list is accurate as of May 29. If you are a restaurant or bar owner/manager, please contact us with details if you wish to be added to the list. A Good Egg Dining Group expects…
The Upper Crust
Restaurants often make the mistake of trying to be all things to all people. Even so, it is possible to be more things to more people. That’s the idea behind En Croute – both the original iteration and the…
Crisis Concepts
Oklahoma City’s culinary landscape will definitely be different when the COVID-19 crisis subsides, and in ways no one can yet predict. We have already seen some permanent closings, but what has been most surprising, perhaps, is the restaurateurs who…
Wine Online
Two local restaurants are teaming up with a popular Oregon winery for a virtual wine dinner in May. The event is both a display of cooperation in the midst of crisis and a test of technological innovation for the future.…
Patio Primacy
The coming of spring (and the relaxation of social distancing protocols) signals the time to start thinking about outdoor dining – always a joyous occasion – and which patios are your favorites. We’re starting with Pizzeria Gusto at 2415…
Keeping the faith
The phrase “socially distanced, but spiritually connected” has been making the rounds in in Oklahoma. For communities of faith, the concept is counterintuitive: community implies gathering. Given the government-issued safety directives, most faith communities have complied and canceled gatherings.…
One Piece of a Greater Whole
When Sam Anderson arrived in Oklahoma City in 2012, his task was both straightforward and exhilarating – at least for a sports fan. Anderson, the author of New York Times bestseller Boom Town, a history of Oklahoma City, was…
Gin Season
As a general rule, dry gin is for making cocktails and the more complex, botanical gins are for sipping. Of course, all gin contains botanicals – it’s essentially neutral spirit plus plants – but botanical gins can run the spectrum…
Restauranteurs’ nonprofit project opens door to feed medical professionals
photo provided by Good Egg Dining and Choate House For Easter dinner this week, medical professionals at three hospitals — the University of Oklahoma Medical Center, SSM St. Anthony Hospital and Mercy Hospital — will be the first diners…
