Friday 18 Apr
 
 

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

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

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 · Bovine in the breeze
Restaurant Reviews
 

Bovine in the breeze


Good food and fun in an informal restaurant on OU’s south research campus.

Doug Hill October 26th, 2011

First, let’s get one thing straight: Cows do not fly. They don’t normally anyway, unless there’s an aircraft, high explosives or wind-assist from Mother Nature. The Flying Cow Cafe serves the impressive National Weather Center complex on the University of Oklahoma campus immediately southeast of the Lloyd Noble Center. It’s named for a memorable scene in the 1996 movie “Twister.”

“I gotta go, Julia. We got cows,” said a storm chaser riding in a vehicle near the core of a tornado, as an adult Holstein sailed by.

The National Weather Center is a world-class, high-tech information facility. There are offices and conference rooms for OU faculty, students, National Oceanic and Atmospheric Administration employees and corporate contractors. There’s plenty of free parking, and the sign-in to enter the building is quick and efficient.

“We want people to know we’re here,” OU public relations specialist Lauren Royston said. “You can make a day of it by coming in for a tour of the facility and then have a meal at the Flying Cow Cafe.”

right, The quarter-bird rotisserie meal at The Flying Cow Cafe.

The contemporary building boasts a spacious first floor and displays delightfully geeky scientific artifacts, such as the retired Dorothy and Toto wind speed measuring devices. But even if you have no interest in mesocyclones and just want a bite to eat, the Flying Cow Cafe is a destination in itself, serving breakfast and lunch on weekdays.

It’s a bright, modern dining room with lots of stainless steel, blond wood tables and black chairs. Floorto-ceiling windows give a panoramic view, and a single big-screen TV is tuned to The Weather Channel.

The Flying Cow is not just a snack bar; it’s a full-service restaurant with chef Curtis J. Gregoire at the helm. Manager Rhonda Winkelman said hundreds of selections rotate through a hot buffet that changes daily.

“My personal favorites are our meat loaf and jambalaya,” she said. All the entrees are $6.50, including a beverage and two side dishes. Also popular are beef or chicken enchiladas and chicken-fried steak.

Certain days are associated with specific regular customer favorites. I tried Friday’s catfish plate that was as good as you’ll find at any lakeside joint. The petite fillets were mild flavored and delicately seasoned. One of my sides was an amazingly creamy white potato salad. Rotisserie chicken is on the buffet most days, and they  do a good job roasting birds. The server behind the counter asks if you want white or dark meat and deftly cuts a quarter chicken of your choice.

Brick-oven pizza (7-inch personal size) is baked to order, and when I was in they had a weekly special goat cheese pie ($6) that the chef was bragging about. You can check the cafe’s Facebook page for daily menu offerings and also see that they have an amusing repartee with regular customers. Chef Gregoire said his student patrons tend to be clued-in to the latest culinary trends.

“My challenge is to take the common item and present it in an uncommon way,” he said.

The Flying Cow club sandwich ($4.95) was a standout because the bacon had an extra strong hickorysmoked flavor. Other sandwiching options include veggies, tuna, pastrami, BLT, turkey, Reuben or ham and Swiss, all $4.95. Baked ziti or spaghetti ($4.75) is served with marinara sauce, Parmesan and garlic bread. Indian tacos ($6.50) are served every Wednesday, and they’re the cafe’s signature dish. It’s a generous hunk of fry bread smothered with your choice of chicken or beef and frijoles. The mélange is blanketed with tomato, lettuce, red onion, ripe olives, cheese and jalapeños.

Try a Whoopie Pie for dessert. It’s a big devil’s food cake concoction with cream filling that students have given the unfortunate nickname of what else? A cow pie.

Photo by Mark Hancock

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

 
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