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.

949-1663

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

Peru-fect

Naylamp Peruvian Restaurant

2106 SW 44th St.

601-2629

facebook.com/naylamprestaurante

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 · The Red Cup
Restaurant Reviews
 

The Red Cup


This bustling, eclectic dive serves up coffee, comfort food and community.

Greg Elwell February 22nd, 2012

The Red Cup
3122 N. Classen Blvd.
redcupokc.com
525-3430

What works: Delicious dishes made upon ordering.
What needs work: Some comfort-food faves lacked any real standout appeal.
The tip: If you're avoiding meat, this is the place for you.

I’m a big fan of meat. Beef and chicken, sure — those are easy. But I like almost every kind of fish, fowl and game. They taste good. That is my criteria for eating.

Here’s a flow chart: Does this taste good? If yes, keep eating. If no, stop eating.

Pretty simple, yeah? I can understand if you have some aversion to meats. I disagree, but I understand. What I don’t quite get are meat-eaters who have an aversion to not-meats. Soy-based sausage, say. Or burgers made with lentils and veggies and grains.

Do they taste good? Yeah. So I keep eating them. And I usually do that at The Red Cup.

Vegetarian (not vegan) food is the specialty at this coffee house/restaurant/ people-watching spot. And it starts with breakfast.

You can get cinnamon toast or oatmeal, if you like, but I was turned on to the Exotic Egghead ($5.95), and I’m never going back. It’s a breakfast sandwich of scrambled eggs mixed with spinach and onions, topped with tomatoes and goat cheese, all served up on marbled rye. I’d take this sharp and tangy meal over an egg McMuffin any day of the week — and I like egg McMuffins.

The biscuits and gravy ($4.50): Not so much. The gravy, made with mushrooms, has a sweetness that doesn’t quite work for me.

But when lunch rolls around, the choices get better and more varied. The standard is the veggie burger ($6.85), which has a nice, meaty texture without actually containing any nice, meaty meat. That said, if you’re looking for flavor, I recommend you get the SOB burger ($7.95). The “south of the border” flavor comes from sautéed peppers and a jalapeño bun, but the spicy guacamole is the real star.

The Frito pie ($7.50) is as good as any I’ve had in Oklahoma City, and the red beans and brown rice ($7.50) is filling as all get out. That said, don’t be afraid to reach for the hot sauce to put them over the top. The Frito pie is a little closer to complete, but the red beans need an extra burst of heat to keep them interesting.

After getting a recommendation from the chef, I tried the noodles and meat(less) sauce ($9.25), which was the closest I’ve ever come to thinking soy was real meat. Credit goes to its flavorful “soysage.” Nice and filling.

But maybe you’re looking for comfort food. Might I recommend the stinky cheese sandwich ($6.05)? It’s a grilled cheese sandwich made with stinky (read: delicious) cheese. It comes packed with Cheddar, Jack and blue, grilled with red onions on that marbled rye, which is from a local bakery. It’s gooey. It’s greasy. It’s wonderful.

The Red Cup offers daily lunch specials, and serves dinner and dinner specials Thursday-Saturday; enticing photos and descriptions are posted to its Facebook page.

If you don’t like The Red Cup, give me a good reason. The decorations? Kind of strange. The clientele? I saw a priest, a clown, a photographer and a narc (It was me!) last time I went in, so it’s a weird bunch. The food? It may not have any meat, but it still tastes good.

So keep eating.

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 Mark Hancock

 
  • Currently 3.5/5 Stars.
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