Food and Drink Features
Greg Horton
Farmers’ Almanac promises a mild summer, and we probably deserve it after last year. With warm weather here, it’s already time to hit the patios.

Food and Drink Features
Greg Horton
Even the most ardent wine lover can get a little weary of the “big four” on restaurant wine lists: Cabernet, Merlot, Sauvignon Blanc and Chardonnay.

OKG7 Dining
Jenn Scott
Brunch might be one of the best inventions ever, mainly because chefs cleverly fill it up with tasty libations and culinary triumphs that entice you into a delightful food coma. Treat a special lady in your life this weekend! Whether she’s your mother, sister, wife, caregiver or best friend, everyone appreciates a thoughtful gesture by way of food and drink. Don’t forget to make reservations!

Restaurant Reviews
Sam Lower
Abel’s Mexican Restaurant
5822 N.W. 50th, Warr Acres
491-0911

What works: Consistently great flavor and variety of food.
What needs to work: The taco menu option needs to be advertised.
The tip: The fresh fruit with lime juice and chili powder is a must.

Restaurant Reviews
Greg Elwell
Bedlam Bar-B-Q
610 N.E. 50th
528-7427

What works: The ribs and the smoked ham are some of the best.
What doesn’t work: Come at the wrong time and you’ll find a very long line and only one register.
Tip: If it’s nice, sit on the back patio. If you get sweet tea, mix it 50-50 with unsweetened, lest you get diabetes.

OKG7 Dining
Jenn Scott
If you’re feeling the pull to try a brand-new place to dine, then the only thing left is to decide which region of the world you’d like to sample. From the Philippines to Peru, exotic dishes and rich traditions are only a quick jaunt from your front door.

Food and Drink Features
Greg Horton
The first batch of summer beers has hit the metro, and the unifying themes are malt and citrus.

OKG7 Dining
Jenn Scott
Your indulgently flavored meal doesn’t have to be a splurge when it comes to counting calories. Besides, with the upcoming heat, fresh and lighter dishes are more appealing. If you’re adding in the greens, don’t assume that means you’ll be opting for blasé.

Restaurant Reviews
Greg Elwell
Steve's Rib
7202 W. Hefner
728-9555

What works: Spicy sauces and tender meats.
What needs work: Soggy french fries and flavorless green beans.
Tips: The two-meat plate is enough for two meals, if you’re the kind who likes next-day barbecue.

Food and Drink Features
Sam Lower
A group of culinary students learns how to cook portobello mushrooms sous vide, a process that involves submerging vacuum-sealed ingredients in water at a precisely controlled temperature.