Saturday 19 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


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 · Saddle up
Restaurant Reviews

Saddle up

No mules or ponies were harmed in the making of The Mule’s grilled cheeses.

Greg Elwell May 8th, 2013

The Mule
1630 N. Blackwelder

What works:
sandwiches with great flavors, excellent spot to hang out
What needs work:
Parking can be a pain, but that’s what happens when a place is popular.
The Monte Cristo is a dessert worth the calories.

By: Mark Hancock

I, too, am having trouble coming up with reasons to review The Mule. Everybody I know already loves it. They love the decor. They love the bar. They love the concept and the execution of a grilled cheese-focused restaurant.

So what am I doing adding to the overwhelming chorus? Well, I was getting my teeth cleaned, and my dental hygienist asked if there were any new restaurants with which I was smitten. When I said, “Well, I can’t get enough of The Mule,” she said, “Now what is that?” Really? OK.

So there are people who don’t know about the Plaza District’s culinary hot spot. Here’s what you need to know: The Mule is not big. It’s not Nic’s Grill small, but it’s not big. If your birthday party is four people, that’s fine. If it’s 40, maybe the restaurant will cater for you or something, but don’t crowd out everybody else.

The food consists of sandwiches with a few salads, soups, appetizers and desserts thrown in for good measure.

I like a nice Caesar salad, but I love the Caesar ($7) at The Mule. The lettuce is arugula, tossed with a light but tangy dressing. On top: shaved Parmesan. And — the inspired pièce de résistance — the croutons are a cut-up grilled cheese sandwich.

On the appetizers, the fried cheese curds ($7) are, in my opinion, better than the Stuffed and Baked ($7). While the Stuffed and Baked (mushrooms, stuffed with cheese, with jalapeños blanketed in more cheese) tastes good, it’s a little hard to eat.

Whereas the cheese curds are almost too easy to eat. I fear for the person who tries to take them away. The end will not be pretty.

But the stars of the show are the sandwiches. My favorite is the Croque Madame ($9). Served openfaced, it’s a big slice of sourdough kind of soaked in Dijon mustard and then piled high with ham, Gruyére cheese, the house gravy and a fried egg on top. If you think the mustard is going to be too much for you, ask for it to be left off. Me? I love it just the way it is. (The way it is going into my belly.)

Not only is the Macaroni Pony ($10) elegantly named, it’s also damn delicious. The cheese in this sandwich comes from macaroni and cheese, which is topped with a spicy pulled pork and a pickle, all inside some jalapeño cornbread. There’s a lot going on, but the flavors work in harmony to create a big, bold sandwich. No wonder it’s a top seller.

Vegetarians might want to try the Portacatoosa ($8.50), an earthy sandwich filled with chopped, roasted portobello mushrooms and sun-dried tomato pesto with fontina and goat cheese melted all around it. On top of the sourdough bread? A balsamic vinegar reduction.

You can get a plain old grilled cheese and tomato soup as an appetizer ($6), but I’m all about the Big Ass Grilled Cheese ($8.50) on sourdough. What cheeses lay within? Chef’s choice. Yeah, it’s a gamble, but unlike Kenny Rogers’ plastic surgery, this one always turns out right.

Hey, you ever order a turkey sandwich without being disappointed? Yeah, it’s a rarity. Luckily, The Mule has the turkey ($8.50), which is filled with shaved turkey breast, Gruyére and sharp cheddar and topped with lettuce, tomato and avocado. Seriously, it’s like somebody wants you to actually eat this sandwich, not just endure it.

On the side? I thought the fries were OK, but the onion rings (small $3.50, large $6) and the soup ($4) are great additions to some great sandwiches.

But you probably already know this. And if you don’t already know, you should fix that ASAP.

  • Currently 3.5/5 Stars.
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