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 · Principles of pasta
Restaurant Reviews
 

Principles of pasta


An old-school spaghetti joint sticks to the tasty basics.

Greg Elwell September 26th, 2012

Meiki's Italian-American
6916 Northwest Expressway
721-5522



What works: angel hair with pesto and a great calzone
What needs work:
boring salads
Tips:
Lunch specials give good discounts on pasta favorites.

Calzone
Credit: Shannon Cornman

The market for Italian food is confusing.

Much to my chagrin, there are plenty in our fair city who think that the height of Italian cuisine can be found at Olive Garden. (Their breadsticks are good.) And there are plenty of other mass-market spaghetti slingers, too. Carino’s and Fazoli’s, not traditional Italian, have found a need and filled it.

Whither, then, the independent Italian restaurant? Whither Meiki’s Italian-American?

After decades of feeding hungry tourists on Route 66, Meiki’s, a classic spaghetti joint if there ever was one, has moved to a strip mall in northwest Oklahoma City. It’s still serving up the same tasty pasta dishes as before, but to a new crop of customers.

Where does Meiki’s fit in the hierarchy of quality? The menu is small, but that focus results in some real winners.

First among them is the angel hair pasta with pesto ($11.25). I usually think of pesto as a very assertive sauce; Meiki’s version is a little milder with a lot more olive oil. Still, the basil flavor permeates the thin, tender noodles. If you order this, and I recommend you do, be sure to toss the pasta every few bites to redistribute the sauce. Gravity has a tendency to draw the flavor toward the bottom of the bowl.

If you’re looking for something with that classic red sauce taste, I like the spaghetti with meat sauce ($11.25). You can get it with plain marinara or with meatballs, but the consistency and flavors really come through with the meat sauce. The meatballs — while tender — were not worth the extra money.

Do you like cheese? Of course you do. Even lactose-intolerant people like cheese, but it’s forbidden. If you want to take your cheesy desires to the next level, might I recommend the manicotti ($11.25)?

Meiki’s manicotti takes tender crepes filled with ricotta and coats them in an oregano-heavy marinara with tons of shredded mozzarella. Then the whole delicious pile is shoved into the oven. What you get is a mix of the creamy, stringy cheeses and the tangy sauce. It’s a real delight.

Entrees come with salads and garlic bread. I like to spend the extra 50 cents and upgrade to a Caesar salad, mostly because I’m not wild about iceberg lettuce. The garlic bread … eh. Use it to mop up your extra sauce, but don’t expect a ton of flavor.

There is a chicken breast sandwich on the menu, because there has to be one, as mandated by the Poultry Expansion Act of 1954. But for more flavor, I would steer you toward Meiki’s chicken pocket ($7.99). Here the chicken has been marinated, seared and chopped into big chunks, mixed with onions and mushrooms and cheese, all piled into bread made from pizza dough. Maybe it’s not as appealing to the anti-taste crowd, but I enjoyed it.

I’m saving the best for last — because that’s a famous saying, and I like to abide by them. It’s the calzone ($12.25 for a whole/$6.99 for a half). It’s big and full of supreme pizza toppings, and you dip it in marinara. I want to eat one right now! It’s that good. They’re big, they’re tasty and I recommend you try one.

Meiki’s isn’t the cheapest eats on the block, but if inexpensive is your only goal, stay home and boil your own pasta. What they provide is a laid-back atmosphere and plenty of old-school Italian favorites.

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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