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Spirited away

Chill out with tall, cool, liquored-up versions of the all-American milkshake this holiday season.


Food and Drink Features

Angela Botzer
Since the first time the term milkshake appeared in a British weekly newspaper in 1885, the drink has gone through many transformations. Initially, it was an alcoholic drink made with eggs, whiskey, milk and ice cream, resembling eggnog. By 1900, however, chocolate, vanilla and strawberry syrups were introduced, sans the whiskey, creating a more familiar version.
 
Wednesday, November 20, 2013

’Tend to their business

What’s the proper mixture to be among the best bartenders in Oklahoma City? Six super ones spill their secrets.


Food and Drink Features

Liz Blood
From the north side of the city to the Paseo and down into Deep Deuce, Oklahoma City teems with bartenders who love do to their jobs well. Most emphasize the importance of teamwork — there is no “I” in “bar” — and whether they’re focused on creating craft cocktails or speed-slinging drinks, six of the city’s best share their styles, stories and favorite drinks. 
 
Wednesday, November 20, 2013

Menu metamorphosis

A new season means new eats on your favorite local menus.


Food and Drink Features

Greg Elwell
Yes, there’s a chill in the air ... occasionally. Yes, the weather outside is frightfully pleasant ... most of the time. It’s Oklahoma. Fall means it’s not always so hot that you want to strip off your skin and let your muscles enjoy the breeze.
 
Tuesday, November 19, 2013

Parrott talk

One of the city’s most visible chefs, Ryan Parrott, serves up a history of his hits and misses.


Food and Drink Features

Malena Lott
A 15-year-old dishwasher and cook recognized the creativity and instant gratification that comes with cooking a meal and watching someone else enjoy it. He hasn’t left the kitchen since.
 
Tuesday, November 19, 2013

Wine and dine

OKC has the perfect wine to go with your holiday meal; you just have to know where to look.


Food and Drink Features

Greg Horton
Traditionally, wines for Thanksgiving have been Sauvignon Blanc and Pinot Noir. Both pair well with the star of the table: turkey.
 
Tuesday, November 19, 2013

Truckin’

A family business kicks its crispy, cheesy pride to the curbs of Oklahoma City with its wood-fired pizza truck.


Food and Drink Features

Greg Elwell
It all started on a Saturday night.

Lorne and Lori Hall wanted to create a family tradition for their daughters, Elise and Molly. So on Saturday nights, Lorne made pizza and everybody would gather around the TV with a couple of slices of basil, pepperoni and sausage pie.

 
Tuesday, November 12, 2013

A new Empire

The newest addition to the Plaza District is winning over pizza-hungry patrons slice by slice.


Food and Drink Features

Stephanie Bice

If Rachel Cope has her way, the Plaza District will soon become the hub for food, culture and community.

 
Wednesday, November 6, 2013

Balls out

Cattlemen’s Steakhouse has served a surprising Oklahoma staple for almost 100 years.


Food and Drink Features

Emily Anderson
Charles Barkley wouldn’t try them, but President George H.W. Bush would: lamb fries. Not your average American french fry.
 
Wednesday, November 6, 2013

Through the timeline

Local restaurants use social media to connect with people in search of the next great meal.


Food and Drink Features

Greg Elwell
Restaurants are all about mouths.
 
Wednesday, October 30, 2013

Cafe I can

From cooking with lava rocks to a sushi roll that includes fried chicken, this restaurant does things a little bit different.


Food and Drink Features

Christina Nihira
Restaurateurs Patrick and Joanne Mok head up Cafe Icon Sushi and Grill, 311 S. Blackwelder Ave. in Edmond.
 
Wednesday, October 23, 2013

One strip, two strip

Join in on Downtown OKC’s second annual celebration of all things bacon.


Food and Drink Features

Devon Green
Six Degrees of Bacon
7-9 p.m. Thursday
1114 N. Harvey Ave. (parking garage)
downtownokc.com/6degreesofbacon
235-4789
$25 in advance, $35 at the door
 
Wednesday, October 16, 2013

Harvest-time hooch

Indulge in metro-area seasonal cocktails to get you in the mood for fall.


Food and Drink Features

Greg Horton
Now that it’s fall, people are dragging cornucopias out of the attic, dusting them off and placing them in the center of the dining room table.
 
Wednesday, October 16, 2013

Party play

Tailgating season is in full swing. Enjoy the grub minus the penalty pounds.


Food and Drink Features

Malena Lott
Raise that foam finger high if you save calories for game days.
 
Wednesday, October 16, 2013

Blithe bites

Pumpkin, clove spice, baked apple and toasted marshmallow are a few flavors to indulge in during the fall season.


Food and Drink Features

Marisa Mohi
For many of us, it’s not officially fall until the menus of local restaurants reflect changes brought on by the autumnal equinox.
 
Wednesday, October 9, 2013

Boss broths

Don’t expect Kaiteki’s Ramen to look anything like processed packages of freeze-dried noodles.


Food and Drink Features

Greg Elwell
Blame it on the Big Apple.
 
Wednesday, October 9, 2013
 
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