Thursday 31 Jul
 
 

Pickin’ and grinnin’

Sand Stone Spring Vineyard, 9211 Sloan Road, in Mustang offers a unique opportunity for a glimpse into the wine industry. From now until mid-August, the winery welcomes visitors to pick their own grapes.
07/30/2014 | Comments 0

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Upward mobility

Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
07/23/2014 | Comments 0

Late-night bites

What a wealth of choices! We remember the days when the only places to eat after 10 p.m. were Denny’s and Waffle House. Next time you’re out late with friends, check out OKC’s abundance of local late-night eatery options.

— by Devon Green, photos by Mark Hancock, Shannon Cornman and Gazette staff

07/30/2014 | Comments 0

OKG eat: Cool places, cooler drinks

We know. It’s hot. It’s summer in Oklahoma. Cool down by sampling cocktails that local bars and restaurants have concocted just for you. Find a nice, air conditioned space or a shaded patio and while away the hours drinking the flavors of summer. You might decide it’s not that bad after all.

— by Devon Green, photos by Mark Hancock, Shannon Cornman and Lauren Hamilton

07/23/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

07/16/2014 | 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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