Seasons don’t impact Oklahoma much. Most would be thrilled by a week of consistent weather. Despite the state climate’s ambiguity, there are some signifiers of summer’s end and fall’s embrace to look for: autumn-colored leaves falling into a spookily…
While layering up all the patterns may be our daydream in overall home design, we find that in our culinary musings, fall beckons us toward comfort food and casseroles and the delicious possibilities in layering sauces and pastas, sliced…
Aina Robinson started thinking about being a baker full time on a girls’ trip. “We went to Memphis, and I fell in love with Cheesecake Corner,” says Robinson, owner of The Cheesecake Lady. “There was nothing like it in…
Soup finds its culinary home in a broad space between afterthought and entrée. The space and intentionality between “let’s clean out the fridge” and “don’t forget to pick up truffles” is enough room for just about everyone’s idea of…
Fall is a time of change for the 405. From fashion to fun activities, everything is subject to the transition of the season with the exception of one bad habit: the food rut That’s when a person’s daily menu…
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,…
Every year when Hatch green chile season rolls around, Oklahomans are reminded that many dishes – including macaroni and cheese – are made better by these spicy wonders from New Mexico’s Hatch Valley. But the tradition of cooking with…
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…
Walking into Blackbird, a fair question might be: Why is there an English pub in Norman, Oklahoma? John Howell, co-owner with Ryan Robinson and Victor Rojo, said the team got its inspiration from The Gage in Chicago. “We had…
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…
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…
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…
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…
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.” …
Sometimes we think of entertaining as pulling out all the stops. An elaborate menu, pressed napkins, an abundance of flowers and fancy wares … however, entertaining or hosting or just serving a meal doesn’t have to encompass all of…
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…
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…
The Vietnamese name is “cuon goi,” which literally is “rolled salad,” but most English speakers know them as spring rolls. Research on the origin of the name leads only to frustration; there simply isn’t a strong historical trail of breadcrumbs…
A coffee cocktail is kind of like a chocolate martini, opined Brady Sexton, owner of Scratch Kitchen and Cocktails. “Most guys won’t order one, but every time I ask one of my friends, ‘But did you like it?’…
When Chef Marc Dunham assumed operations at Iguana Mexican Grill in 2017, he had two very important tasks: make improvements overall (both food and aesthetics) and find a chef. “The first thing I did was observe the kitchen…
The focus of February tends to be Valentine’s Day, which means the realms of food and booze focus on dates or gifts: chocolates, assorted candies and sparkling wine. We decided to take a more metaphorical approach to the holiday…
