Monday 21 Apr
 
 

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0

Egg-static

No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | 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

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | 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
remingtonpark.com
425-3280

What works:
great view of the track and tasty appetizers
What needs work:
better communication among staff
Tips:
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.
  • 1
  • 2
  • 3
  • 4
  • 5
 
 

 

 
 
 
Close
Close
Close