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.

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 · Greece is the word
Restaurant Reviews
 

Greece is the word


Capers Mediterranean Buffet and Bistro is all you can eat, and all you will want to eat.

Louis Fowler July 10th, 2013

Capers Mediterranean Buffet and Bistro
6317 N. Meridian
capers-bistro.com
720-2600

What works:
There is a wide selection of food that you normally don’t see on a buffet.
What needs work:
The food goes fast. Larger quantities of popular items might help.
Tip(s):
Start with a salad before going right to the meats.

I took my very first date to a buffet. Her name was Sarah, and I thought she was just the prettiest thing since ever. 

That night, I learned a hard lesson about women and buffets: They probably should not meet.

At least not on a first date. Simply saying the word “buffet” can conjure images of overweight people filling their plates with bourbon chicken, cheese pizza and mashed potatoes, usually at the same time, gorging to the point of discomfort — not the most romantic scenario.

In recent years, however, that stigma has lifted as classier joints have jumped on the buffet bandwagon.

The latest to offer mass-quantity consuming is Capers Mediterranean Buffet and Bistro, located where Catfish Cabin used to be.

Offering an amazing assortment of Greek and Middle Eastern food, it’s the type of buffet ($8.99 for lunch, $11.99 for dinner) you’d be proud to take a date.


Fast feast
For my first trip to the buffet line, I started with hummus, tabbouleh, Greek salad, dolmas and falafels. The hummus was creamy and not at all gritty, perfect for slathering on my fresh pita bread.

The tabbouleh had a wonderfully unexpected minty kick, as did the Greek salad, which was vinegary and tangy. The dolmas — grape leaves stuffed with rice, onions and parsley — was a revelation, sweet and sour, with a mouth-puckering bite. And the falafel was crunchy, but with a surprisingly sweet taste that I’ve never had before. I downed about four of them in one go, and it was worth it.

Appetizers out of the way, I went in for the money meats, covering every inch of white space on my plate with chicken shawarma, kafta kabobs, braised beef and rotisserie saffron chicken, with a side of yellow curry potato salad and baba ghanoush.

The shawarma had a nice grilled flavor, as did the kafta, which, in retrospect, reminded me of a well-seasoned sirloin steak.

The braised beef and saffron chicken were extra juicy and tender. The baba ghanoush was decent, but the yellow curry potato salad was truly amazing, and I want it to replace regular potato salad in my diet.

For the sake of this review, I had to go back one more time. At Capers, you sometimes have to move fast because the other patrons might get to something first, and the time and effort it takes to craft these specialty favorites means it might not be there when you’re ready for another trip.


It’s a date!
So for this last and final go-round, I sampled the cast-iron chicken, stewed baby okra, fried cauliflower, green bean sharmoula and the potato Lyonnais, as well as made myself a gyro or two. OK, three.

Without a doubt, my favorite dishes were the cast-iron chicken and the gyros. The chicken was subtly spiced and fried to golden-brown, outshining most chicken joints around town.

I happily would have paid for a bucket of that goodness, along with some of that yellow curry potato salad as a side.

And the gyros — oh, those gyros!

Freshly baked pitas, moist and fla- vorful lamb and beef, topped with crumbly feta, maybe even just a helping of Greek salad — the tops.

There were plenty of desserts, too, including rice pudding and fresh fruit, but I was done. I was full. This Greek ship had sailed.

I understand if a buffet isn’t your thing, as does Capers. Almost all the buffet items are also available as stand-alone dishes on the menu — all at reasonable prices — along with exclusive specialties including whole lamb meshoui, stuffed salmon fillets and Greek-style pizzas.

With its unique approach, Caper’s would be a nice, classy place to bring a date. Maybe not a first date, but possibly a fifth or sixth.

And if your date happens to recommend Caper’s without your saying anything, don’t hesitate to put a ring on it, because that one’s a keeper.

 
  • Currently 3.5/5 Stars.
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