Thursday 10 Jul
 
 

 

OKG Newsletter


Food
 
Top Articles from Food

Let’s talk turkey

Finding turkey burgers, even in this meat-loving town, isn’t easy, but they add variety to any restaurant’s beefy menu.


Restaurant Reviews

Ken Langston
It’s no secret: Oklahoma City loves beef, and there is nothing quite like a great steak or burger. However, some people choose not to eat red meat for health or dietary reasons.
 
Wednesday, January 8, 2014

Elegant education

District 21 restaurant is home to culinary arts and a top-shelf teaching school.


Food and Drink Features

Angela Botzer
Everything is truly mise en place (all ingredients prepared and “put in place” before cooking) at The Francis Tuttle School of Culinary Arts, 12777 N. Rockwell Ave.
 
Wednesday, January 8, 2014

OKG7 Tasty meals under $10


OKG7 Dining

Louis Fowler
Having wasted hundreds (thousands?) of dollars on junk that’ll be replaced by the latest upgrades in a year, forced resolutions to “not eat out as much” have become something of a mantra for the budget-conscious in 2014. However, a completely filling dinner doesn’t have to empty your wallet. In fact, you can get any of these delicious dishes for one measly Alexander Hamilton.
 
Wednesday, January 8, 2014

Scratch that

Scratch Kitchen & Cocktails satisfies your itch for an innovative local niche.


Food and Drink Features

Devon Green
The landscape of Oklahoma City’s food culture has grown over the past decade. The days of chain eateries on every corner are becoming a thing of the past. A passion for the restaurant industry is often a life commitment (or sentence, if you like), and you will often hear a chef talk about “the moment they were hooked.”
 
Wednesday, January 8, 2014

Java update

Local start-up Mariposa Coffee is as concerned with the perfect brew as it is with the well-being of the world.


Food and Drink Features

Giancarlo Gonzalez
The first thing that hits you is the aroma of blueberries coming from the coffee cup. It is a scent unexpected. After the drink is finished and a bag of the roasted concoction is purchased for later brewing, one might wonder if it was real or a trick of the mind.
 
Monday, December 30, 2013

High time for Downton

Formal afternoon teas — the good, old-fashioned English way — are new again. Here’s where to find them.


Food and Drink Features

Angela Botzer
This city isn’t late to the Downton Abbey television series — or to its old-is-new-again trend of high tea. Yes, a formal afternoon tea with friends, scones, lemon curd, crumpets — the Edwardian works.
 
Monday, December 30, 2013

OKG7 Eat: Coffee culture


OKG7 Dining

Kelley Chambers

Winter is perhaps the best time of year to find a great coffee shop, grab a book and settle in with a warm cup of coffee. You can always find a diner with a bottomless cup of coffee, but why not go all out and enjoy a great cup of coffee in a great space? Around the metro, there are options ranging from converted houses to ultra-sleek modern shops that all take their coffee very seriously.

 
Monday, December 30, 2013

Steak and ale

Robust local brews pair well with chili, hamburgers, smoked meats and more.


Food and Drink Features

Malena Lott
Shorter days and darker evenings call for a bolder beverage, and local brews paired with local eateries are sure to warm the cockles of Old Man Winter.
 
Monday, December 23, 2013

Golden god

Take your time picking a menu item you like — there’s plenty to choose from.


Restaurant Reviews

Greg Elwell
Golden Phoenix, 2728 N. Classen Blvd., has a menu that requires time, patience and a spirit of adventure. Not that you have to try Top Snail with Coconut Juice ($8.95), but it’s there if you want to.
 
Monday, December 23, 2013

OKG7 It’s a miracle on 23rd Street


Food and Drink Features

Kelley Chambers

Not so long ago, anyone frequenting retailers along NW 23rd Street between N. Broadway Avenue and Western Avenue was shopping for a wig or pawning a television. Cheever’s Cafe was the pioneering restaurant but sat alone for many years. Things didn’t happen overnight, but more restaurateurs gave 23rd a second look and that strip of Route 66 is a diner’s dream.

 
Monday, December 23, 2013

Noble nosh

The way of the Samurai is to prepare simple but solid sushi that will have you roll back for more.


Restaurant Reviews

Greg Elwell
Never doubt the power of one bad meal. I visited Samurai (1630 NW 23rd St.) when it opened a few years ago and did not feel the need to return. The sushi was not good. I remember the tempura batter being sharp. Like, it hurt my mouth to eat.
 
Wednesday, December 18, 2013

Pollo outlet

El Pollo Chulo’s chicken is so tasty, it’s pimp, yo!


Restaurant Reviews

Greg Elwell
Depending on who you trust, El Pollo Chulo could have several meanings. Google decided it means “The Pimp Chicken,” and if I’m being completely honest, this is the definition I want to believe is true..
 
Wednesday, December 18, 2013

Gimme a break

Breakfast items vary from country to country but have one thing in common: they are delicious.


Food and Drink Features

Angela Botzer
You know you need breakfast before you go on an all-day holiday shopping trip, but all you currently have in your kitchen is ketchup, a can of tuna and some okra because there’s no time to shop for groceries. Bored to tears of the traditional American breakfast of eggs, bacon and toast? Take a trip around the world, treat yourself before noon and get your holiday shopping on.
 
Wednesday, December 18, 2013

OKG7 Open Christmas


OKG7 Dining

Kelley Chambers
Christmas can be a trying time, what with being surrounded by family and holiday cheer. For those who need an escape, a good drink, a bite to eat or all three, several bars around the metro will be open. These may not be places where everyone knows your name, but you can head to these friendly watering holes to celebrate — or to forget — holidays.
 
Wednesday, December 18, 2013

Premium rush

With the addition of one sweet store, Classen Curve just got candy-coated.


Restaurant Reviews


With the Classen Curve store’s recent opening, married owners Carolyn and Gary Goldman have one goal: to sell delicious, delectable confections to sugar fiends of all ages.
 
Wednesday, December 11, 2013
 
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