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


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 · House party
Restaurant Reviews

House party

There’s a multitude of reasons to love The Park House at the Myriad Gardens.

Kevan Goff-Parker January 29th, 2014

The Park House, the much-awaited contemporary American cuisine restaurant on the eastern edge of the Myriad Botanical Gardens, opened in mid-December. Foodies and families out for fun haven’t been the same since.

The restaurant has an elegant exterior with imported SWISSPEARL siding. Curved glass windows provide a 180-degree view of the gardens and its exterior wooden deck.

Owned by Peter and Sheree Holloway, the upscale eatery’s sleek, circular interior draws diners’ eyes toward a large wooden disk in the center of the ceiling. Well-known for its other popular restaurants in Edmond and Oklahoma City, including Boulevard Steakhouse, two Café 501 restaurants and Martini Lounges, the Holloway Restaurant Group also owns the nearby Ice House burgers, fries and shakes stand.

Park House’s location makes it ideal for a long lunch, an afternoon snack with kids or a pre-Thunder game celebration for adults.

Snack on Executive Chef Jonathan Krell’s whimsical-yet-divine flight of deviled eggs. Each egg is filled with different delights, including a house-cured bacon with Danish blue cheese and a special-recipe pesto and mascarpone (complete with a tangy zip).

Additional appetizers include the tempting chicken and waffle fry nachos, Park House lump crab cakes, housemade ham and cheese tots with charred green onion and grilled artichoke and spinach dip served with pita chips.

Krell is a Philadelphia native who says it’s his mission to make “really tasty food” with passion, creativity and integrity. His menu features rotisserie chicken soup and salads, including a baby iceberg wedge, a wild arugula salad and others topped with either rotisserie chicken, seared tuna or shrimp. A large glass rotisserie near the front door provides a hunger-inducing waft of prebrined chicken and pork.

“We have food for the family and for the foodie,” Krell said. “We also make our own bacon and pork belly. Everything is handcrafted.”

I picked the pasta carbonara with smoke-infused pork belly, boiled egg, roasted garlic and herbed Parmesan cheese. While delicious, it was the rotisserie chicken and crushed potatoes — flash-fried Yukon potatoes covered with an intoxicating mix of sour cream, green onion and garlic — that stole my heart. Roasted Brussels sprouts complemented both selections.

The Park House offers a host of flavorful sandwiches and a classic bacon cheeseburger, each served with homemade kettle chips. The restaurant’s meals are designed to tempt the taste buds, whether you try its mustard seedcrusted pork tenderloin, filet mignon, halibut fish and chips, chicken and waffle fries or the pan-seared Scottish salmon. Side dishes don’t take second place here; options include wild mushroom bread pudding, roasted vegetables and more.

  • Currently 3.5/5 Stars.
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