Wednesday 23 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 · Mambo Italiano
Restaurant Reviews
 

Mambo Italiano


Italian favorites with a Latin kick are what you’ll find at Sergio’s in Norman.

Doug Hill June 6th, 2012

Sergio’s Italian Bistro
104 E. Gray, Norman
573-7707

What works: Friendly service and good value.
What needs work: The marinara sauce is way too sweet.
The Tip:  Italian-American dishes in a nice restaurant with prices nearly the same as fast food.  

Sergio’s Italian Bistro owner/operator Sergio Garcia has an obvious passion for Italian cuisine, but he’s not a native of Roma. He’s from Mexico City.

“Most of my daily specials are Italian,” Garcia said. “But I’m from Mexico, so I mix it up a little bit. I often make a poblano cream that’s similar to Alfredo sauce.”

Located in a small, free-standing building that backs up to the Sooner Theatre, the restaurant is particularly convenient for pre-show dinners or post-matinee lunch.

The decor inside could have been done by someone’s doting Italian aunt reflecting a mélange of old-world elegance and mid-20th century kitsch. It’s an inviting, homey atmosphere without a shred of pretension. The concept is obviously casual, but each table has a tablecloth and tidy place settings. Music on the sound system alternated between La Dolce Vitaflavored jazz and operatic arias. The two compact dining rooms provide an intimate ambience.

Garcia, who worked at Othello’s Italian Restaurant and Pepe Delgado’s on Campus Corner prior to opening his own place, specializes in a tantalizing blend of Latin on Latin flavors. Weekends, he sometimes whips up Franco-Italiano favorite chicken Marsala.

But don’t get the impression Sergio’s is a United Nations place; it is mostly familiar fare found in Italian restaurants across the Midwest.

Soft potato dumpling gnocchi ($3.50) sautéed in garlic butter is on the appetizer list, and a muffuletta sandwich ($7.50) stuffed with ham and banana peppers is for a meal.

Sergio said he learned to cook Italian from books, and it’s evident he has been a good study. He also occasionally consults with the brothers Patsy and Vittorio Benso, now retired from years of being Italiano restaurateurs in Norman. “Fresh” is Sergio’s mantra, which leads him to alter dishes based on seasonal availability of fruits and vegetables.

“I’ve been making a roasted pepper and chicken soup because the red bell peppers are so good right now,” he said.

The menu includes starters, salads, oven-roasted sandwiches, pastas, pizza and seafood dishes. Low-point beer is available, but not wine or liquor.

Our gracious server suggested cheese ravioli ($8.50), paired with mushroom sauce. This mating was a delectable mash-up of rich flavors and creamy texture.

The small, but often overlooked touch of freshly chopped parsley and grated Parmesan on top added fresh flavor and affordable sophistication. There’s a choice of spicy marinara sauce along with sweet marinara, meat sauce, roasted garlic and oil, Alfredo or mushroom sauces for the pasta and specialty dishes.

Baked ziti ($7.50) didn’t skimp on the ricotta and mozzarella that anchored the red sauce-smothered penne pasta. Sergio doesn’t just open a can for his sauces, and that came across loud and clear on my palate. The marinara sauce on one side dish of spaghetti was way too sweet for my taste; I’d go with roasted garlic and olive oil given another opportunity.

Not surprisingly, I learned rich, buttery Alfredo sauce is the numero uno choice with regular customers.

Portobello parmigiana ($7) is seldom found on menus, and Sergio’s version is prepared and served the same as the more common dish made with eggplant. Vegetarians have several other choices, too, including a roasted veggie sandwich ($8), pasta primavera ($7) and caprese salad ($5). Seafood dishes are salmon or shrimp, and all come in under $11 with sides of pasta and steamed veggies included.

Sergio’s kitchen doesn’t have space to create desserts, so he made the good decision to source from La Baguette’s commercial bakery less than two miles away. Cheesecake ($3) was predictably scrumptious.

Sergio’s is a good date-night destination for anyone on a tight budget.

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

 
  • Currently 3.5/5 Stars.
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