Thursday 24 Jul
 photo BO-Button1_zps13524083.jpg


OKG Newsletter

Home · Articles · Food · OKG7 Dining · One haute dish
OKG7 Dining

One haute dish

Carol Smaglinski January 12th, 2011

At a few restaurants around town, stoves and ovens are being manned by the next generation of brave young chefs and cooks. Not only do they cook with care and imagination, but a level of sophistication. Keep your eye on these magnificent seven.

Park Avenue Grill

1 Park Ave. 702-8444

Chef Andrew Black is writing his own cookbook due in mid-2011. Meanwhile, at this restaurant inside the Skirvin Hotel, Black has noticed the changing landscape in his guests. He said people are looking at healthier food. Hands down, his lemon-broiled sole takes top honors, done with a citrus reduction, not drenched in butter, but lightly broiled.

$$$ Hotel dining

Gages Steak House

202 W. Harrison, Guthrie 282-3955

Just a few weeks ago, locally grown Chef Rob Ferris and his staff did 400 covers. Is he complaining? Heck, no — he loves it. His best seller is a pan-seared halibut covered with a mixture of finely ground Parmesan and flour. Other ingredients include sun-dried tomatoes, artichoke hearts, a touch of capers, and it is deglazed with white wine, basil and whipped cream.

$$ Steakhouse

Cajun King Buffet

5816 N.W. 63rd 603-3714

Chef Ken Mills does something here you just can’t get anywhere else around the metro. It is his catfish amandine, where the fish is first dusted with almond flour and then deep-fried. It is joyfully turned out with a small serving of flavorful “tiger sauce.” Ask for that recipe and all you get is a big “No!” Try the blackened pork chop or the blackened chicken pasta.  $$ Cajun buffet

Inca Trail Peruvian Restaurant
10948-a N. May


Chef Niel Zambrano left, holding food with Carlos Cardenas, is proud of his menu that is for the more adventurous people out there. Don’t worry; it is not hot-spicy. Among the many items, the staff takes pride in its Peruvian-style rotisserie chicken, plantains, a marinated pork chop that comes with mashed sweet potatoes and for dessert, a silky flan. $$ Peruvian

Cupcakes to Go Go

2524 W. Edmond Road, Edmond 330-2190

Yes, cupcakes could still be considered haute cuisine, especially when you consider the well thought out flavorings presented by owner Melany Boughman at Cupcakes to Go Go. It has 44 flavors that can be picked — eight basics everyday with a choice between four others. These are original recipes, too. $$ Cupcakes

Tailgate Grill & Sports Bar

1800 N. Macarthur 942-0532

Presentation is everything in the food business. And Chef Andy Hooper, who honed his cooking skills while working at Samurai, Shiki and Musashi’s, shows his stuff at Tailgate. His made-fresh-daily salsa is served with red tacos made with chicken and sparked with jalapeños and the ultimate nachos. “Everybody says the salsa is so good,” Hooper said. $$ Grill

Signature Grill

1317 E. Danforth, Edmond 330-4548

At the Signature Grill, Chef Clay Falkner aims high with his techniques, with appetizers such as lump crab cakes with a horseradish Dijon mustard sauce or duck confit wrapped in puff pastry. Better yet are entrées such as Chilean sea bass and sea scallops. Highly recommended is its classic Italian osso buco of veal shanks matched with slowly roasted vegetables. This is a satisfying dining experience.

$$$ White tablecloth dining

  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5