Thursday 24 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.


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


Naylamp Peruvian Restaurant

2106 SW 44th St.


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 · 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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