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 · Local treasure
Restaurant Reviews

Local treasure

Caesar salad is one of the signature dishes at Michael’s Grill, where dinner is a worthy splurge.

Carol Smaglinski January 11th, 2012

People in the professional kitchen at Michael’s Grill treat the food they send out seriously.

The dishes are straightforward and impressive.

Michael Sills is the kind of chef who cooks with a lot of soul and intellect. The guy just loves interaction with his diners.

“We’re pretty blessed. After some 16 years, every night here is a party; I just never know who’s coming,” said the 62-year-old Sills.

The menu is limited to seven appetizers ranging in price from $14 to $27, from grilled shrimp and lobster relleno to crab cakes and more, but we were hungry for the healthy hummus tahini ($12). The small bowl of hummus was presented with carrot and celery strips, crisp pita chips and olives. The hummus was remarkable in its simplicity, yet set up our taste buds for the rest of the meal to come.

right, the 13-ounce Kansas City Strip

Getting down to business, we requested the chef’s signature dish: Caesar salad ($7). With colorful and tender greens, it’s the same specialty salad that Sills made for years at Junior’s, 2601 N.W. Expressway, where he created them tableside. This is the tasty dish that Michael’s hungry patrons now eat with regularity.

Being a soup person, I found the delicate lobster-shrimp bisque to be a creamy concoction that would make anyone an instant convert to this rarely encountered soup.

The fragrant chicken Marsala ($31) was deeply satisfying and I could actually taste the smoky and sweet flavor of the fortified wine, which paired nicely with the butter-sautéed shallots. There was also a nice portion of sliced mushrooms swimming on top of two chicken breasts. The torn-off bits of crusty rolls were perfect to get that last bit of sauce on my plate. The au gratin potatoes? Marvelous.

The handsome, unforgettable steak ($39), a dish to slowly savor, arrived with a plate of grilled vegetables. The beef was as tender as butter and was kept over the fire for just the right amount of time with executive chef William DeLeon showing his skill.

We also requested a plate of simple pasta, butter, garlic and broccoli ($18). Any pasta from this kitchen is a treat and each course we had was nicely paced.

And for dessert, where all are made in-house, we passed up crème brûlée, cheesecake, and apple pie and ice cream to share a slice of chocolate gâteau ($8), which is how the French say “cake.”

Photo by Shannon Cornman

  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5