Monday 28 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


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 · Lido Restaurant
Restaurant Reviews

Lido Restaurant

You won’t actually be on a cruise, but life’s a beach at this Vietnamese restaurant.

Greg Elwell January 18th, 2012

The Internet is a funny place. Ask a question and, most often, you receive a bunch of different answers with a lot of varying justifications.

Should I wear this T-shirt? Can anybody name a Jonas Brothers song? Did you smell that?

And yet, when I asked people what they like at Lido Restaurant, one of Oklahoma City’s oldest Vietnamese restaurants, they spoke as one in a voice that could shatter mountains: They said unto me, “Yea, Greg, get the vermicelli bowl. Be it chicken, pork or fried spring roll, verily, thou shalt say, ‘Yeah, that’s pretty good.’”

They spake it true. Honestly, I’ve been to Lido a number of times over the years, and I just never found for myself a dish that I was excited to get again. Granted, I was ordering off the Chinese menu, which is fine — but that’s not why you go to a Vietnamese restaurant.

This time, armed with the knowledge from Twitter, I finally ordered correctly. We started with fried dumplings ($4.55) that were pretty good, but kind of paled to the big boost of flavor in the hot-andsour soup ($3.95, bowl). It’s so nice to go someplace where they do it right. The soup was hot; it was a little sour. But mostly, it was delicious. Served on a cold, rainy day, it instantly went to work warming my body and waking my taste buds.

Hot-and-sour soup, vermicelli bowl and spring rolls at Lido

My friends and I got vermicelli bowls, which come with a variety of toppings. While one friend went with fried spring rolls ($3.95) another got the chicken ($3.35), I decided on the “KFC Famous Bowl” of vermicelli: the combination ($10.95). It had beef; it had chicken; it had shrimp and pork and a fried spring roll.

And one look at that meaty mess and Lido had me.

The bowls can be all mixed up, but it doesn’t mean a mélange of overlapping flavors. At its heart, the vermicelli bowl is about tender noodles, crisp cucumber, mint and bean sprouts. Pour over the mild, slightly orange nuoc nam (fish sauce) and it all comes together.

Being the gluttonous sort, I also wanted to try the “Vietnamese curry beef (hot),” because I like almost everything in that title (except for parentheses, which I hate using even now). The flavor was nice — sweet of the coconut milk, green curry and little bites of beef — but I don’t understand in what world this is considered “hot.”

There’s plenty more to the menu, hummus but I feel like most of it can be had elsewhere with better results. The pho I had at Lido lacked both the temperature and punch I find at Pho Lien Hoa and Pho Thai Nguyen. The dumplings were good, but I think Grand House does them better.

If that sounds like I’m picking on Lido, I don’t mean to. Honestly, I’m just glad my Lido losing streak is over. I’d always wondered what it is that made this a must-stop for so many Oklahomans, and now I know — the vermicelli bowls are top-notch and their hot-and-sour soup is the best I’ve had.

And it’s those that will bring me back again. Yea. Verily.

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

  • Currently 3.5/5 Stars.
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