Saturday 26 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 · 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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