“No, you can’t touch my beard,” said bartender Lance Hall of Club One15, 115 E. Sheridan Ave.
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Food briefs: Kong’s in Midtown, Peter Piper Pizza and more
Royal renovations Midtown restaurant Gigglez Bar & Grill is gone. New owners James Vu, Vuong Nguyen and Shyon Keoppel are replacing it with Kong’s Tavern, 1016 N. Walker Ave. Customers can expect gourmet french fries, hot wings, nachos and street tacos with a blend of Asian and Latin American influences. Vu said more menu items […]
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Popular local seafood restaurant Off the Hook plans second location
Off the Hook Seafood & More is in the process of opening a new location near the airport.
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Gazedibles: Surprise! It’s local!
A strong aesthetic style and a sharp employee uniform also go a long way to making a local spot’s ambience feel rooted and more established.
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Food Briefs: Esca Vitae bakery, Malarkey’s Dueling Piano Bar and more
Esca Vitae, which is Latin for “food is life,” is a partnership between retired Kerr-McGee supply chain logistics specialist Don Mills and anesthesiologist Steven Lantier.
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Cultivar Mexican Kitchen is becoming Automobile Alley’s Mexican food hub
If it had nothing else going for it, Cultivar Mexican Kitchen would be a hit for the patio alone. Even in the depth of Oklahoma City’s winter, which 2016 taught us can be anywhere from snowy with temps below freezing to 70 degrees Fahrenheit, the patio gives diners a look at an always-busy Automobile Alley. […]
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Food Briefs: OK’sadilla!, Rococo and more
“It’s that central Texas, German-style barbecue, focusing on brisket and prime, all-natural meats,” Woodruff said.
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“We mess with the base beer each year, so it’s a different vintage,” he said. “We were shooting for kind of an apple pie sort of aesthetic with a little tartness to it.”
“We mess with the base beer each year, so it’s a different vintage,” he said. “We were shooting for kind of an apple pie sort of aesthetic with a little tartness to it.”
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“It gives us the ability to cook 100 eggs and have them ready to go,” Desjarlais said. “It’s just a more efficient way of cooking.”
“It gives us the ability to cook 100 eggs and have them ready to go,” Desjarlais said. “It’s just a more efficient way of cooking.”
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Fight winter weight gain with fresh spices and this Mantel Wine Bar & Bistro recipe
“Getting whole spices lets us toast them on our own and either use them whole or get the right grind,” he said.