Wednesday 23 Apr
 
 

Green is good

Two enterprising former restaurant owners looked around Oklahoma City’s restaurant industry and thought it could be a lot greener. Chris Buerger and his partner, Brian DeShazo, took notice of the fact that there is no infrastructure to recycle in area restaurants.
04/23/2014 | Comments 0

Chow time

Chow’s Chinese Restaurant

3033 N. May Ave.

949-1663

What works: Dumplings, anything with ginger-scallion sauce, and lots more.

What needs work: Watch out for the raw garlic.

Tip: Take-out is a big time-saver.

04/23/2014 | Comments 0

Peru-fect

Naylamp Peruvian Restaurant

2106 SW 44th St.

601-2629

facebook.com/naylamprestaurante

What works: The friendly staff and authentic food give guests a true Peruvian experience.

What needs work: The small restaurant is kind of difficult to spot.

Tip: The choritos a la chalaca are a must-try for seafood fans.

04/23/2014 | Comments 0

OKG eat: Highfalutin dining

You don’t have to be a millionaire or a head of state to eat like one. While dining like a king every night might quickly take its toll on your pocketbook, sometimes it feels good to eat like a well-heeled big wheel. For a special occasion or maybe just as a special treat, look no farther than these upscale eateries to tempt your taste buds and delight your palate.

— By Louis Fowler, photos by Mark Hancock and Shannon Cornman

04/23/2014 | 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
Home · Articles · Food · Restaurant Reviews · Getting Sauced
Restaurant Reviews
 

Getting Sauced


New ownership means changes in the right direction at a Paseo pizza joint.

Jenny Coon Peterson May 18th, 2011

Sauced on Paseo
2912 Paseo
521-9800
www.saucedonpaseo.com

Matt Else and Ryan Garrison
Credits: Shannon Cornman

What works: The large, fun patio is perfect for summer dining.

What needs work: There are still a few kinks to work out in its service.

The tip: It’s time to give this spot another try.

Let’s just get the obvious out of the way: The old Sauced was inconsistent at best, with the quality of service and food depending on the cycles of the moon or maybe how well the chef’s hacky sack game went that day.

It was sad, really, because I live just a few blocks from the restaurant, and it always has had an amazing patio.

But new owners (the same that own Paseo Grill across the street) stepped in a little more than six months ago. And while you’re not going to hear a disparaging word from them about the old Sauced, the difference between old and new is there and easy to spot.

“We changed the inside a little bit … and we changed the menu; we tried keeping the same feel for the restaurant, but we put our own little twist on it,” said John Patterson, manager. “We were just wanting to come in and put our own style on things.”

It’s not like the new management has turned the pizza place into Muffy VonTwinsets’ Country Club Tea Room — there’s still a healthy hippie/ hipster vibe to the place, which is great — now Sauced simply has its free-range ducks in a row. That means when I ordered my pizza at the new Sauced, it not only came to the table fully cooked (glory be!), but pretty damned delicious.

We visited the first time in the evening to just chill on the large patio over appetizers, the strings of lights overhead and cold beer making us want to linger. Also making us linger? Three great appetizers to plow through: the bruschetta ($4.50), hummus ($3) and Italian nachos ($6.50).

Of the three, the Italian nachos were the table favorite, a massive plate of pasta chips piled with spicy Italian sausage, chicken, tomatoes, black olives, jalapeños and cheese. Plus an Alfredo sauce. These were Italian nachos, after all.

We visited again for dinner just recently, although the dreary day meant we had to forgo the patio for indoor dining.

But that’s one of the little changes you’ll notice at Sauced. The tall-ceilinged annex room has been painted in colorful, bright murals, and there are even two pieces of pre-dinner entertainment in one corner of the room: old-school arcade games Ms. Pac-Man and Galaga. My husband immediately begged some quarters and was off.

I was content to just hang out and listen to a guy sitting under the covered walkway just outside, playing a guitar and alternating between Sublime and The Doors. I’m not even sure if he was supposed to be there, but I didn’t mind. Like I said, Sauced has grown up, but not completely.

Live music is still a big part of the restaurant, according to Patterson.

“We’re trying to do as much live music as we can, while at the same time keeping the neighbors happy, because we are in a neighborhood,” he said.

Besides music, Sauced also hosts open mic nights every Tuesday and poetry nights every Wednesday.

I soon forgot the guy on the guitar, however, because my caprese salad ($6) showed up, a lineup of thick-cut mozzarella and firm tomatoes doused with extra virgin olive oil and balsamic vinegar and topped with sliced red onion, shredded greens and cracked pepper. It was delicious and tasted very fresh and light — perfect for summer.

But what about the pizza?

This is first and foremost a pizza joint, after all. My husband and I were impressed with everything we tried, from my make-your-own slice ($3.50, plus .25 for toppings) to his enough-for-three-lunches meatball pie ($13.99 for a 16-inch).

I also tried the Spartacus ($10.99 for a 12-inch, $20.99 for a 16-inch, $23.99 for an 18-inch hand-tossed thin), a vegetarian’s dream — and a top seller — layered with feta cheese, tomatoes, pepperoncinis, artichokes, kalamata olives and green bell peppers. Heavenly.

If you like things a little more meaty (make that a lot more meaty), try The Full Monty ($10.99 for a 12-inch, $17.99 for a 16-inch, $20.99 for an 18-inch handtossed thin), topped with cheese and pepperoni, Italian sausage, capocollo and bacon. Whoa.

And you can get all that meaty goodness for lunch! Sauced is now open starting at 11 a.m. Tuesday through Sunday.

All in all, Sauced has kept the same vibe that originally made it so popular, but it’s grown up where it needs to.

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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