Saturday 12 Jul
 
 

Top of the city

With Josh Valentine running the kitchen at The George, the anticipated opening of the restaurant atop Founders Tower has been worth the wait.
07/09/2014 | Comments 0

Going dark

Local brewers are expanding production, purchasing equipment and facilities and releasing new brews as Oklahoma’s craft beer industry continues to expand. Oklahoma City-based Black Mesa Brewing Company, fresh off its gold medal at the World Beer Festival, released a new beer, Alexander Supertramp Dopplebock, in June.
07/09/2014 | Comments 0

Experiments in spice

Jordan Winn of Dead Rooster Co. and Scotty Irani of local company In The Kitchen with Scotty want to inspire foodies to get more from barbecue.

During the Fourth of July weekend, many of us will attend or host a cookout.

There are two local options to make grilling time more satisfying for everyone.

07/02/2014 | 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

OKG eat: Know your rights

What better way to celebrate your freedom than grilling it to perfection over an open flame? We’ve combed local meat markets for the best ingredients to make traditional burgers or brisket. Feeling more adventurous? Why not go for lamb or buffalo? Whatever your heart desires, local butchers will be more than happy to help you praise hot-off-the grill freedom.
07/02/2014 | Comments 0

OKG Eat: The OKG staff eats, too

Culled from a list overflowing with some of the best and least-known names in the city, here are the places you’re likely to see a member of our staff. These are several top recommendations from Oklahoma Gazette staff.
06/25/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Team ’coco
Restaurant Reviews
 

Team ’coco


Get a taste of the coastal life at Rococo’s upscale second spot in Northpark Mall.

Carol Smaglinski November 23rd, 2011

Cooking with care, imagination and sophistication, Executive Chef Bruce Rinehart has run his flourishing Rococo Restaurant & Wine Bar at 2824 N. Pennsylvania with chef Don Duncan.

Now, Rinehart has a second, larger location inside Northpark Mall. Rinehart and his wife, Amber, did extensive redecorating, including adding a fireplace to its stylish interior.

A friend and I stopped by on a recent rainy weeknight. We both have eaten at the Penn location and were anxious to see how the Rococo NP compared with the original. Inside, with Executive Chef Jason Bustamante at the stove, we glanced at the 18-inch tall menu, and it was quite obvious that with great seafood, Rinehart remains fiercely loyal to his  home base on the East Coast.

To get started, we ordered the Rococo jumbo lump crab cake (the market price was $16). Those plump, tasty cakes are the signature dish of the original location, too, presented with a small field salad tossed in balsamic vinaigrette.

Next up was a creamy goat cheese dip with chips ($12), which was simple, but memorable.

right, Jason Bustamante shows off Rococo's jumbo lump crab cake

For our main entrees, we put ourselves in the hands of Rinehart and our able server, Michael Curd.

One suggestion was the panroasted rib-eye ($29.25). The beef was cooked in-pan with high heat, giving the seared meat hundreds of new flavor compounds, leaving it with a more complex taste. Sauces for each steak are made individually with reduced liquids and drippings from the pan. This particular sauce was done with roasted shallots.

Another suggestion was the yellowtail fish ($45), a white, oily, ocean fish from Hawaii, usually found in sushi restaurants.

The succulent fish was presented with chunks of lobster on top. The seafood had been pan-roasted with lemon and olive oil, and glazed with a rich, winning bordelaise sauce (red wine, brown stock, bone marrow, shallots and fresh herbs). On the side, a unique coleslaw was comprised of julienned jicama, carrots and green onions, all tossed in an apple cider vinaigrette and combined with jalapeño slices and toasted garlic. It was finished with fresh mint.

All that remained was dessert.

The enjoyable crème brûlée ($6) had a brittle, but slightly burnt caramel topping, typical of the French treat. Another showstopper was the Russian cake ($7.50), drenched in vodka. Both desserts were made with top-notch ingredients, and the perfect finale to an exquisite meal.

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

Photo by Shannon Cornman

 
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