Thursday 17 Apr
 
 

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0

Egg-static

No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

Plane food

Ozzie’s Diner

1700 Lexington Ave., Norman

364-9835

ozziesdiner-hub.com

What works: No-frills diner food served fast and friendly.      

What needs work: Seating is slightly cramped.     

Tip: Come hungry; portions are huge.    

04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.


— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Trawlin’ for...
Restaurant Reviews
 

Trawlin’ for N’awlins


The influence of the Big Easy is felt in every nook and cranny.

Carol Smaglinski May 4th, 2011

The Shack Seafood & Oyster Bar
303 N.W. 62nd
608-4333



WHAT WORKS: Style and substance both count. There's no froufrou food from a Cajun finishing school here.

WHAT NEEDS WORK: The place is a little off the beaten path, quite hidden off N.W. 63rd St.

THE TIP: This is casual, no-frills stuff.

No other city is quite like New Orleans, with its cobbled streets and wrought-iron balconies, but an Oklahoma City restaurant gives us a taste of its sensual pleasures. We might not have the French Quarter, but The Shack, which looks like a Louisiana fishing camp, is a close second.

Since working with Chef Paul Prudhomme from New Orleans while living in Atlanta, I learned that Creole and Cajun cooking comprise the only true American cuisine. He claimed it was a mixture of very old French country cooking, Spanish, American Indian and African-American cooking.

In the metro, people go to The Shack when they want to party and enjoy oysters. The influence of the Big Easy is felt in every nook and cranny. Its time-tested mantra is: “It’s just a shack! Good food! Good times!” A former biker bar, this casual spot is usually packed with regulars on weekends, but after a movie (minus the popcorn), it was a perfect time for dinner. After we paid our check, I asked to see the chef-owner, Brent Hickman, but was told that he was at the Thunder game. Good for him! I fully understand how hard restaurant people work, and a Wednesday night would be the equivalent of a Saturday night for most people.

We began with the alligator appetizer served with a cream gravy ($9.99). The gator was breaded bits of tail meat (only white meat), and the cooks did an admirable job with it.

The Shack’s version of the New Orleans boudin blanc was on the menu as boudain ($6.99), a half-pound grilled link of delicious pork sausage made with rice and finely chopped onions. The accompanying sauces’ flavors were perfectly balanced and never made my head sweat. The eatery also has another version with the boudin made into fried boulettes ($6.99).

The Shack’s own seafood platter ($18.99) came with a warning that read, “Don’t substitute the frog leg, it’s good.” That dish contains a stuffed shrimp, a crab cake, two shrimp, two oysters, two catfish fillets and a frog leg. Others feast on familiar items such as gumbo, Bayou-broiled seafood, or grilled or blackened seafood. The extensive menu offers a smothered hamburger steak and a grilled pork chop with dirty rice.

Heads swiveled when the servers brought out a platter of crawfish ($6.99/pound), complete with corn on the cob, to the four-top next to us.

Our table soon held a platter of seafood jambalaya ($13.99), the real deal with rice, shrimp, crawdads and crunchy, highly seasoned green beans. It was remarkably simple, but very tasty.

Portions on all dishes are huge; be prepared to take a box home. We liked the golden brown hushpuppies ($2.99), which are traditionally served with catfish ($11.99), my choice. There were four fillets, with just enough Cajun heat, and the catfish was accompanied by The Shack’s fantastic potatoes. It was a grand version of sautéed green and red peppers, sliced onions and cubed potatoes, done right. And I’m happy I went for those potatoes, as the menu gave no explanation.

above Waiter Riley Hancock delivers lunch specials.

However, The Shack’s menu is crammed with items such as embrochette (6 for $10.99), which is bacon-wrapped shrimp, plus red beans with sausage and rice ($3.50 for a cup, or $5.99 for a bowl), and fried frog legs “fresh out da swamps of Louisiana” (6 for $16.99).

The lunch menu ranges from $7.99 to $12.99, plus a section on pasta dishes with three named after gals (Pasta Anne, $18.99; Pasta Lucille and Pasta Melany, both $15.99). A kids’ menu ranges from $3.99 to $6.99.

For dessert, we shared a sliced of the Key lime pie ($4.50) that was as rich as cheesecake. The Shack also has bourbon pecan pie ($4.50), a mud slide ($6.50) and a root beer float ($2.50). They sure are kicking it up in this kitchen.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

 
  • Currently 3.5/5 Stars.
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