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.


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


Naylamp Peruvian Restaurant

2106 SW 44th St.


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 · Silky smooth
Restaurant Reviews

Silky smooth

Dinner with a view awaits at Silks, the upscale restaurant of Remington Park.

Greg Elwell September 5th, 2012

Silks Restaurant
1 Remington Place

What works:
great view of the track and tasty appetizers
What needs work:
better communication among staff
Make a reservation and plan to stay the entire evening. It’s all about the view.

The menu at Silks, Remington Park’s upscale dining option, is pretty much what you’d expect: steaks, seafood, pasta and a few sandwiches. The tablecloths are white. The servers are dressed up.

But it’s the view that makes it. Sitting there, overlooking the track, turns a normal night out into an event. The races are right there. A quick jaunt up the stairs and you’re at the betting windows, putting a few bucks on the trifecta. Back down and your waiter is dropping off your appetizers as the horses line up at the gate.

The aglio roasted mushrooms ($12 for a plate of five) are stuffed with sausage and cheese, topped with bread crumbs and roasted until tender — a tasty beginning.

The crab cake ($8) is very crabby, with lots of big pieces of crab with little touches of diced peppers and celery to enhance both the look and texture. Be sure to squeeze the lemon on top for the max amount of flavor.

Both appetizers come with a small pile of mixed greens with a bit of olive oil. It’s a simple touch, but one that adds to the experience.

A little less expensive and good for a crowd, the hot Parmesan Ranch potato chips ($5) is a guilty pleasure. These cannot be good for the body, but I am convinced that they enrich the soul. And probably harden the arteries. Look: There are trade-offs.

It is weirdly satisfying to eat part of a cow while watching horses race.

Something in your heart knows that this is what it means to have dominion over the beasts of the field. While the clubhouse steak ($24) is a value option — thick-cut top sirloin, topped with blue cheese and fried onions — you’ll be much happier with the 14-ounce rib- eye ($32), which has more beefy flavor and a more tender texture.

The stuffed pork chop ($24) is a nice, juicy bone-in chop, stuffed with spinach and cheese, and topped with a sherry reduction. If I had my druthers, they’d forget about the stuffing, which disappears against the flavor of the sauce, and just do a straight-up pork chop.

Cooked right, it’s a delight. Be sure to get a side of the mashed potatoes, too.

The boneless breast of chicken Chardonnay ($15) is light and sweet. With the honey and grapes, it’s not really my favorite, but a good choice for anyone looking for something not quite as heavy as the red meat.

The entree that stole my heart was the Szechuan bacon-wrapped shrimp ($24). I love all four of those words, and I’m pretty fond of the hyphen. Sweet, spicy, crunchy, chewy and tender all at once.

If you somehow have room left in your stomach, or are willing to make room through use of the dark arts, there are desserts. The peanut butter cheesecake ($8) is rich, smooth and decadent. Others will try to share this dessert with you.

Fight for it.

I wish the custard in the caramel coffee crème brûlée ($8) were a little more set, but that’s my only complaint about an otherwise great dessert. The custard was creamy, with no grainy sugar, and the top formed a perfect crunchy shell. There’s no eating this dessert halfway. You will start. You will finish. You might even lick the bowl.

Only open on race days, Silks really is an event restaurant. Even if you’re not seated right by the window, tables have TVs with a live broadcast of the races. And while there are little things that could improve, Silks has one thing with which others can’t compete: that view.

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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