Sunday 13 Jul
 
 

Top of the city

With Josh Valentine running the kitchen at The George, the anticipated opening of the restaurant atop Founders Tower has been worth the wait.
07/09/2014 | Comments 0

Going dark

Local brewers are expanding production, purchasing equipment and facilities and releasing new brews as Oklahoma’s craft beer industry continues to expand. Oklahoma City-based Black Mesa Brewing Company, fresh off its gold medal at the World Beer Festival, released a new beer, Alexander Supertramp Dopplebock, in June.
07/09/2014 | Comments 0

Experiments in spice

Jordan Winn of Dead Rooster Co. and Scotty Irani of local company In The Kitchen with Scotty want to inspire foodies to get more from barbecue.

During the Fourth of July weekend, many of us will attend or host a cookout.

There are two local options to make grilling time more satisfying for everyone.

07/02/2014 | Comments 0

OKG Eat

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

OKG eat: Know your rights

What better way to celebrate your freedom than grilling it to perfection over an open flame? We’ve combed local meat markets for the best ingredients to make traditional burgers or brisket. Feeling more adventurous? Why not go for lamb or buffalo? Whatever your heart desires, local butchers will be more than happy to help you praise hot-off-the grill freedom.
07/02/2014 | Comments 0

OKG Eat: The OKG staff eats, too

Culled from a list overflowing with some of the best and least-known names in the city, here are the places you’re likely to see a member of our staff. These are several top recommendations from Oklahoma Gazette staff.
06/25/2014 | Comments 0
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Restaurant Reviews
 

Sammich time


The art of sandwich making is executed flawlessly in the deli of Native Roots Market.

Greg Elwell August 28th, 2013

Native Roots Market
N.E. Second St.
nativerootsmarket.com
310-6300

What works:
deli treats like quinoa, tabbouleh and simple sandwiches
What needs work:
If there’s a line, even a short one, it can be a wait.
Tips:
That Keep It Local card in your pocket is worth 10 percent off all items made in Oklahoma.

BY: Mark Hancock

There is great promise in grocery stores. Especially unfamiliar ones

When you walk down the aisles, you’re bound to find something you haven’t seen before — a new brand, perhaps, or some new flavor you’ve yet to encounter elsewhere.

And in your mind, there is a hope that this time, this time, you’ll actually use the produce you bought and you won’t forget that you already have two bottles of unopened fish sauce in the cupboard, and you’re going to make something so delicious that people will be begging to come to your dinner parties.

Whether any of that is ever fulfilled is beside the point. It’s the potential. And that’s a bit of what I feel at Native Roots Market.

The truth is, I don’t do my grocery shopping at Native Roots because I don’t live anywhere near it. So I have not spent the kind of quality time I’d like to with the freezer case (full of local, organic meats) or its ever-changing baskets of fruits and vegetables.

For all the potential inside Native Roots, I usually head straight to the back, where there’s a deli and a list of sandwich fixings and dips aplenty for me to order.

A brief word about sandwiches, if I may.

Everybody thinks they know how to make a sandwich. But everybody is wrong. Yes, if your goal is to put two pieces of bread around something edible and put it in your mouth, you can make a “sandwich.” Is that a sandwich worth eating? Is that a sandwich you’re eager to eat again?

Probably not.

So I caution you, fair readers, to spend a moment looking over the order slip and ask yourself what it is you truly want. The options may seem simple, but the combination you create — unholy though it may be — is the lunch you must eat. So maybe ask the guys behind the counter. They make a lot of sandwiches. They can help.

Beyond the normal meats and cheeses, Native Roots makes a few deli salads that are quite tasty. The bourbon chicken salad and the chicken tikka salad are standouts, each bringing a different twist to the palate. The tikka, in particular, has the spicing of that favorite Indian dish, but without overwhelming the taste buds.

Though I am not a vegetarian, having spent many years training in the ham dojo with my fellow meat ninjas, I have to admit the hummus and veggie sandwiches are pretty tasty. Especially if you get the sun-dried tomato hummus or the jalapeño hummus.

When the temperatures begin to dip this autumn or winter or next spring — god forbid Oklahoma weather act normal for a few days straight — you might find yourself interested in Native Roots’ selection of soups. On the weekends, it makes chili. It’s a pretty good reason to be awake on the weekends.

While there are a few bags of chips near the deli area, the true delight of the grocery store is that you can get a big bag of chips or anything else you want as a side. For instance, it has a nice variety of chocolates. Do you like chocolate? Of course you do, because you’re not a minion of the devil.

The coolers are also stocked with lemonades and sodas and kombucha, or you can take advantage of the coffee in the deli. It’s a veritable wonderland of beverages, if your idea of a wonderland is mostly filled with hippie drinks.

For the Deeply Deuced, I’m sure Native Roots is a godsend, bringing groceries a lot closer to home. For the people who work nearby and want a simple sandwich made with local breads and, when available, other local ingredients, it’s a nice alternative to sandwich factories like Quiznos and Subway.

And for me, the most important one of all, it’s a good place to find locally made peanut brittle. Because, yeah, I ate that for lunch and it was awesome.

 
  • Currently 3.5/5 Stars.
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