Sunday 20 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 · Get the Blu’s
Restaurant Reviews
 

Get the Blu’s


It’s time to spread the word about Oklahoma City’s barbecue secret.

Louis Fowler October 30th, 2013

It was about a year ago when Blu’s Bar-B-Q & Burgers opened quietly at 612 N. Robinson Ave., becoming Oklahoma City’s little secret for great Southern cooking.

Brisket sandwich
BY: Mark Hancock

The inside of the eatery has an upscale look to it, with beautifully Okie-centric art on the walls, giving the appearance of a place that would charge an arm and a leg for some sort of yuppiefied poseur’s idea of what a barbecue joint should be. A closer inspection of the menu, however, proves this to be far from the truth.

This is probably one of the most charming aspects of Blu’s — the nouveau riche appeal is undeniably welcoming to serious Southern aficionados. The prices are well below what is expected, with most meals in the $10 range and portions that are big enough to allow for ample leftovers.

I started with the Loaded Murphy ($7.99), an intense baked potato laden with cheese, sour cream, butter and a choice of meat — in this case, smoked turkey. It was a powerhouse of starchy goodness that is everything that a perfect baked potato should be. It’s easily a meal unto itself.

An order of Blu’s original chopped brisket sandwich ($7.99) was a perfect second course, with the juices from the tender meat mingling with the peppery, hot homemade barbecue sauce. Having one dry brisket sandwich after another from various other local eateries, this was a rewarding change of pace. Even though my shirt was filthy when I was done, it was worth it.

There was something on the menu that caught my eye from the moment I first glanced at it: the fried brisket

sandwich ($9.49). I saved it for last because I knew from the description that it would probably be the best.

Forget chicken-fried steak sandwiches. Those are for squares. From now on, it’s all about the fried brisket sandwich. Slices of juicy smoked brisket, hand-battered and deep-fried — it’s inventive, it’s original and, above all, it’s a feat of taste engineering. I’ve never had anything like it, and I can’t wait for my next one. Or two.

As for the sides, I sampled the Smoked Haystack ($4.99 for the half order) — crispy French fries, chopped brisket, cowboy beans, jalapeños and lots o’ cheese piled into a bowl. It resembled something close to pure Christian love.

And the okra ($2.49) was fried perfectly — a crispy, golden brown outside with a firm, not slimy, sliver of fresh okra on the inside.

The one true side surprise on the menu, however, was the addition of tabbouleh ($2.49). I never considered this Middle Eastern salad as a barbecue add-on, but it fit just right next to the brisket and potato. Its tart and tangy zestfulness complemented the smoky flavor of the meats to the point where it should be appropriated for all barbecue cookouts from now on.

Blu’s might have been Oklahoma City’s little secret for the past year, but it’s high time that secret gets out. Spread it around, tell your nosy neighbors, write it on the bathroom walls if you have to, and whatever you do, have a fried brisket sandwich.

 
  • Currently 3.5/5 Stars.
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