Milo, the new American restaurant inside the Ellison Hotel, opens Monday, Nov. 22 with lunch and dinner service. Named for milo sorghum, a grain raised in Oklahoma, and a key export, the restaurant is inspired by Oklahoma cuisine. Executive chef…
After an 18-month hiatus, popular Uptown oyster bar The Drake is set to reopen Tuesday, Nov. 16. The Drake closed in March of 2020 and is one of the last COVID holdouts to return. Keith Paul, president and founder of…
What makes a truly primo pizza? We start with cheese, because, frankly, a pizza joint should first be judged on its cheese pizza. (Apologies to the vegans. Maybe for them it’s the sauce?) It’s like a restaurant having bad soup…
Illustration by Maya Metz Logue In preparing the list of recipes that would be included in her new book Pantry Cocktails, Katherine Cobbs actually attempted to make a cocktail utilizing Kewpie mayonnaise, the condiment loved by Chef Roy Choi…
Start researching the history of squash and squash soup, and you learn quickly that France is the Austin of Europe: It claims credit for many things that originated elsewhere, including pumpkin soup. It seems impossible to determine where exactly these…
Writing for a monthly print publication is sometimes an act of hope. Once the story is filed, there is a four- to six-week gap before readers hold it in their hands, and a multitude of things can change in that…
When Marsha Milam first stepped into a rickhouse—a storage space for whiskey to age in barrels—on the Bourbon Trail, she was an established talent buyer in Dallas, and she was deeply embedded in a multitasking world. “Coming from that world,…
The formula is pretty simple: meat, cheese, sauce, bread. A meatball sandwich is supposed to be a soft, saucy, savory indulgence, not a salad, so no veggies. Eating it with your hands should be out of the question, too; this…
Wine lists tend to divide neatly into three categories: progressive, traditional, and stuff you find at big box stores. If you are comfortable with specific, affordable brands with Diet Coke-like consistency from year to year, the latter is a safe…
One doesn’t need much of an excuse for a nice cocktail at the end of the day. However, the August heat, and how to deal with it, might be a good one. A tall glass of water – be…
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 –…
The second annual #EatNorman Restaurant Week continues through Sunday, July 11, featuring 15 restaurants, bars and specialty shops offering specials, original items and prix fixe menus. “The first restaurant week came about when we were looking for a way…
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…
While the truth is that there’s never a bad time to eat ice cream, hot summer months are definitely the best time to dive into everyone’s favorite frozen treat. Braum’s has long been the default choice for a quick…
The newest release from Vanessa House Brewing Company, Beerserker Hoppy Lager, bears the images of Jay and Silent Bob, characters from filmmaker Kevin Smith’s series of movies including Clerks, Dogma and Jay and Silent Bob Strike Back, on the…
On Saturday, June 26, more than forty breweries will be at the Chickasaw Bricktown Ballpark for the inaugural Oklahoma Brewers Fest. The one-day event organized by the Craft Brewers Association of Oklahoma (CBAO) will feature member breweries, vendors and…
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…
Sandoitchi was supposed to be a restaurant. Stevie Nguyen had a solid network in Dallas, and his resume of work at Momofuku and Morimoto in New York virtually guaranteed people would pay attention. Working with his friends Keith Tran,…
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.…
When State Question 792 passed in 2016, thereby reforming Oklahoma’s alcohol laws, one of the most popular changes to the law concerned happy hours. Prior to 792, establishments could only offer happy hour specials if they ran for seven…
Maggie’s Farm Hidden Harbor Rum was awarded “Best Rum” at the 2021 San Francisco World Spirits Competition, the most prestigious awards in the industry. A collaboration between Pittsburgh’s Maggie’s Farm Rum Distillery and Hidden Harbor, a tiki bar that…
The popular Japanese sando pop-up Sandoitchi is coming to Oklahoma City. Based in Dallas, Sandoitchi (Japanese for “sandwich”) will operate out of the former Tori Tori building in the Plaza District. The concept focuses on the traditional Japanese sandwich,…
