Tuesday 29 Jul
 
 
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OKG Newsletter


Topic: food and drink

Grand-slam grub

The RedHawks season opens with more options for America’s second-favorite pastime: eating.


Food and Drink Features

Greg Elwell
When the 2012 RedHawks season begins Thursday with a homestand against our most-hated foes and history’s greatest monsters, the Memphis Redbirds, there will be baseball and sunshine. But most important, there will be food.
 
Wednesday, April 4, 2012

Soup’s on

Mr. Pho delivers what its simple name implies: Delicious pho, plus all the accompaniments.


Restaurant Reviews

Jenn Scott
Mr. Pho
1133 N.W. 25th
525-7692

What works: You get fresh and authentic dishes.
What needs work: The curry dishes lack the “wow” factor.
Tip: Don't wait for your server to take your payment; do that at the front cash register.

 
Wednesday, April 4, 2012

Bite Size: April 11, 2012


Bite Size

Carol Smaglinski
Spring means in-season fruits and veggies and the opening of farmers’ markets!
 
Wednesday, April 11, 2012

Bite Size: April 18, 2012

News and notes on OKC dining.


Bite Size

Carol Smaglinski
The Midwest City Chamber of Commerce leadership class is hosting the event and anticipates around 20 different restaurants to show up and offer a “taste” of what they’re doing.
 
Wednesday, April 18, 2012

Green guzzling

Here’s your guide to decide if going organic is worth the effort.


Food and Drink Features

Greg Horton
Of the three main categories of booze — wine, beer and spirits —the former is by far the most difficult to produce organically, at least in the U.S. Thanks to the U.S. Department of Agriculture’s certification process, organic wines cannot contain added sulfites, which are chemicals added to wines to inoculate against bad bacteria.
 
Wednesday, April 18, 2012

Don’t be crabby

Excellent service and authentic food await you in this Creole hideaway.


Food and Drink Features

Greg Elwell
Crabtown
303 E. Sheridan
funfresh.com
232-7227

What’s good: Crawfish étouffée and shrimp Creole are about as authentic as you’ll get around here.
What’s not so good: The goofy decorations.
Tips: Be sure to ask for the Crabtown Trash when your waitress first comes by, as it sometimes sells out.
 
Wednesday, April 25, 2012

Fair-ly full

Can't decide what you'll eat this year at the arts fest?


Restaurant Reviews

Greg Elwell
Fair food is always a mystery, isn’t it?
 
Thursday, April 26, 2012

Bringing home the bacon

The farm-to-fork movement has a new outpost at Local in Norman.


Food and Drink Features

Doug Hill
Melissa Scaramucci is passionate about bringing the fresh flavors of Oklahoma farms and ranches to your palate.
 
Wednesday, May 2, 2012

Hoagie heaven

Hobby’s may not have invented the sandwich concept, but it has taken meat and bread to a whole new level.


Restaurant Reviews

Greg Elwell
 Hobby's Hoagie

325 N. Walker

hobbyshoagies.com

605-3131


What works: The cheesesteak and Special Italian are shining paragons of sandwich-hood.

What needs work: Ambiance, maybe? It’s pretty bare bones in there.

Tips: Lean forward. The bread can’t hold those wonderful sandwich juices at an angle, so physics and your dry cleaner dictate you keep it over the table.

 
Wednesday, May 2, 2012

OKG 7 buffets to get your grub on

Which way to the buffet?


OKG7 Dining

Jenn Scott
“Buffet” easily translates to “buff-yay!” Maybe your appetite is insatiable. Maybe you just like a little variety. Take your family and friends to a place where they can get exactly what they want. Here’s to happy plates all around!
 
Wednesday, May 2, 2012
 
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