Monday 28 Jul
 
 
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OKG Newsletter


Topic: food

On a stick!

Before the invention of kitchen utensils, people cooked food on a stick over an open fire. Stop in at any of these seven local restaurants to enjoy skewered food.

 
Wednesday, August 31, 2011

Midtown mayhem

Inspectors shuttered a new night food market just as it started. Witnesses say there were mistakes on both sides.


News

Clifton Adcock
Several government agencies and vendors are grilling each other over the closure of some mobile food vendors at an outdoor event in Midtown on Aug. 26.
 
Wednesday, September 7, 2011

Bite Size: 9-14-11

News and notes on OKC dining.

 
Wednesday, September 14, 2011

Bite Size: 9-28-11

News and notes on OKC dining.

 
Wednesday, September 28, 2011

Under the sea

I promise not to write in all ‘The Little Mermaid’ quotes. Take it from me.


Food and Drink Features

Jenny Coon Peterson
I know a few people who refuse to eat anything that “swims.” I say, they’re missing out. We may be landlocked, but it’s not all fried catfish showing up on the plate. Head to local fishmongers (what a great title, right?) and restaurants for all the goodies hanging out — and yes, swimming — under those waves.
 
Wednesday, September 28, 2011

Chillin’ at Chelino’s

Chelino’s creates a homey atmosphere for hearty Mexican fare.


Restaurant Reviews

Carol Smaglinski
Soaking wet (What, was that rain?), we opened the door of the Chelino’s on 50th near MacArthur and were delighted to see the colorful, bright orange interior transporting us right to the heart of Mexico. Who knew Mexico was this close?
 
Wednesday, September 28, 2011

Bite Size: 10-5-11

News and notes on OKC dining

 
Wednesday, October 5, 2011

Platt my plate, please

Family healthy cooking class set for Saturday.

 
Tuesday, October 11, 2011

Bite Size: 10-12-11

News and notes on OKC dining.


Bite Size

Carol Smaglinski
Located in the heart of Nichols Hills near The Coach House and other fine restaurants, Crescent Market was the place to go for topnotch meat cut by on-site butchers who knew their craft, never-frozen chickens and the finest cheeses and butter from Europe.
 
Wednesday, October 12, 2011

Chew on this

No need to be culinarily impaired in college when local chefs can pitch in with timely suggestions.


Food and Drink Features

Carol Smaglinski
Back on campus and fending for yourself? Like most everyone else, a college student is on the lookout for cheap, fast, but above all, appetizing cuisine. Face it, meals eaten out tend to get pretty expensive unless you are employed by a restaurant and are allowed to sample a bit.
 
Wednesday, October 12, 2011
 
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