Friday 18 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


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


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 · Penthouse pizza
Restaurant Reviews

Penthouse pizza

Wood-fired artisan pizza is served in surroundings with contemporary style at this Classen Curve spot.

Doug Hill June 22nd, 2011

Upper Crust Wood-Fired Pizza’s structure looks like a mondo Italiano design, with its white top, sloping roof and floor-to-ceiling glass walls.

It fits right in on the hip Classen Curve, with Whole Foods under construction across the street and the attractive, blocks-long Chesapeake Energy campus on view from the dining room.

Nichols Hills’ ladies who lunch barely get the Jaguar warmed up driving here. Once inside, trendy goes into overdrive. It’s one big asymmetrical room, with dining tables and booths done in elegant blond wood and red leather. There’s not a tremendous amount of seating, but the room feels massive because of the very tall ceiling.

A granite-topped bar spans the length of one brick and mahogany trimmed wall and an impressive walk-in glass-fronted wine chill room with 12-foot-tall racks accessed by a sliding ladder invites browsing the extensive vino selection.

“A lot of our guests like to go right in and chose a bottle, or our entire list is on the back of the menu,” said Lindsey Keeton, Upper Crust’s manager. “We have really great Chianti that goes well with pizza.”

Any skepticism about the pizza actually being baked in wood-fired ovens is easily remedied because they’re in open view. The pies are slipped in right next to the smoldering logs.

“We burn pecan, hickory and oak,” Keeton said. “Each pizza is cooked at about 500 degrees. The temperature is controlled by how much wood is fed into it.”

Jeff Dixon at Upper Crust Wood-Fired Pizza
Credits: Shannon Cornman

A pizza chef working the oven said it takes experience to master this ancient baking system. There’s no computer control; it’s all a matter of measured judgment. The result doesn’t taste smoked, but there is something that defies description. It’s a rustic heartiness that comes across in every robust bite.

This is a pizzeria that spurns Midwestern convention. There is no “supreme” pie with a dozen toppings. You may order a customized pizza, but the menu has some advice:  “We suggest no more than three toppings for the crispiest, authentic Italian taste.”

Toppings are $1.50 each, and you’ll find fennel, Texas goat cheese, prosciutto, capers and truffle oil among the 34 toppings listed, but no bell pepper.

Upper Crust pizzas are all 12 inches, round and sliced into sixths. It’s debatable whether they serve two. I ate an entire Some Like It Hot ($12), artistically decorated with spicy Italian sausage, balsamic peppadew, pepperoncini and hot cherry peppers. But gluttons discounted, with salads or an appetizer, one pizza would probably feed a normal couple.

Psycho Shroom ($13) — the pies mostly have cutesy menu names like this — is adorned with fontina, mushroom mix, chives, truffle oil and grana padano cheese. For a plain, no-nonsense cheese pizza, there’s the Upper classic pie ($10) that lacked the eye appeal of the others, but tasted superb.

The equally simple garlic cheese bread ($8) appetizer is the restaurant’s top seller. Besides pizza, also look for panini ($8), lasagna ($13), meatball subs ($9) and spaghetti and meatballs ($13) — all tempting.

For healthier eaters, the Farmer’s Market salad (large, $6) is seasonal. It was made with Boston bib lettuce, arugula, candied walnuts, Fuji apples and Gorgonzola cheese, tossed with a vinaigrette, when I visited.

Finally, dessert: “Our cookie pie ($6) is the best thing on the menu,” Keeton said with a Cookie Monster gleam in her eye. “It’s half white chocolate macadamia nut and half dark chocolate chunks with ice cream on top. Amazing.”

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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