Wednesday 23 Jul
 
 

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Upward mobility

Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
07/23/2014 | Comments 0

Vietnamese comfort food

I’ve always had a love affair with the refreshing, healthy cuisine of Vietnam. I love the fragrances, the fresh herbs, cilantro, basil, mint and other Asian herbs: perilla, Vietnamese coriander and sawtooth cilantro. And I love the contrast and balance in almost every dish: spicy vs. cool, salty vs. sweet and steamed vs. crispy.
07/16/2014 | Comments 0

OKG eat: Cool places, cooler drinks

We know. It’s hot. It’s summer in Oklahoma. Cool down by sampling cocktails that local bars and restaurants have concocted just for you. Find a nice, air conditioned space or a shaded patio and while away the hours drinking the flavors of summer. You might decide it’s not that bad after all.

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

07/23/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

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

07/16/2014 | Comments 0

OKG Eat

Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Fine fare goes West
Restaurant Reviews
 

Fine fare goes West


West is a sexy, sleek, up-to-the minute restaurant from brothers who are no novices to the hospitality business.

Carol Smaglinski August 17th, 2011

When opening a restaurant, it’s all about location, location, location. The day after it opens, it’s all about people, people, people.

Since opening in November, West has proven it satisfies with both a great location and its ability to please guests. Scores of satisfied peeps already have discovered the restaurant and are gobbling up the many interesting menu items that combine comfort food with modern cuisine.

In particular, diners are stuffing themselves silly on the onion rings ($4), which are simplicity on a plate — and they may just remind diners of the rings at another restaurant. Those homemade onion rings diners find at West come from the comfy, laid-back Johnnie’s Charcoal Broiler, which is owned by brothers Rick and David Haynes. That shared recipe is no coincidence; West is the brothers’ latest concept.

At West, the Haynes brothers are offering up familiar food with a twist.

For example, the seasonal bread pudding ($7) won us over with the soaked up whiskey sauce. Bits of goat  cheese sprinkled on top increased the depth of richness.

Another star on the menu is the appetizer zuccha chips ($5), which are thinly sliced zucchini, dusted with flour, flash-fried and sprinkled with sea salt. We scarfed them down.

And those piled-high onion rings? I have had a love/hate relationship with those salty, crunchy rings for years. I love to eat them, but dread the thought of wearing them on my butt. But we couldn’t resist and ate those, too.

Although I have dined at West several times, I have been won over by its grilled cheese ($8) — beloved by all — that is done with rich, fresh ricotta cheese. (And ricotta, by the way, is made from the whey left over from making mozzarella and provolone.)

We tried the thick tomato basil soup ($6) that had grilled cheese croutons on the top for an interesting twist. The gazpacho ($6) was also appealing.

The first courses on West’s menu provide a range of tastes. For vegetarians, West has a lovely entrée called A Simple Plate of Seasonal Veggies ($13). Containing a colorful mix of cooked asparagus, sliced zucchini, tomatoes and a mound of couscous, it was a nice balance of flavor, texture and seasonality finished with a balsamic glaze.

For another opener, we also tried the smooth and creamy hummus that came with the purée trio ($9) done on French bread topped with shredded Parmesan cheese that nicely rounded out the appetizers.

Great servers seem to have eyes in the back of their heads, and ours, Harvey Elkins (who always seems to be called Harvey Wallbanger), must have anticipated every need that we had. He said the bow-tie pasta with salmon ($16) was most popular.

I loved it. It was done with smoked salmon and grilled onions, with an addictive vodka cream sauce. The bow-tie pasta is best reserved for Saturdays, when napping afterward is possible. Attempt it alone, and you will have leftovers for another meal. I did.

We also tried the large, filling and flavorful pork tenderloin ($19) paired with luscious and peppery whipped sweet potatoes, grilled asparagus and an apricot demiglace. We also opted for the chicken pot pie ($12). It was smooth and creamy, done with mashed potatoes and a lid of puff pastry.

The West decor is modern, revolving around the can’t-miss-it bar, and the room is softly lit with a warm ambience. Service has been excellent every time I’ve visited — professional, informative and above all, most friendly.

Manager Andy Dixon said that valet parking is available most nights, and it was on the Saturday night when we visited.

It bodes well for West to hop to the front of local dining and stay there for several years.

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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