Suddenly the walls rang with booming boisterous laughter. I followed the raucous sounds around the corner and entered Edward Delk’s. It’s a new place, named after that architect of Protean talent who designed not only the Gothic and Deco style Philtower but also the Palladian style Philbrook and many other fine buildings besides. The bar area was packed with happy professionals who’d just got off work (which is why they were happy) and wanted to kick back with a brew or two.

At the back you can see the bottom of a mysterious mural found during the restaurant’s construction. It’s of a Crusader castle in Syria, Castle Margat. A strange, graceful mural with dancing figures. Is it by Oklahoma’s mysterious and forgotten painter, Olinka Hrdy? Maybe it is. The owners told me that Margat was the first castle to be captured by Crusaders and the last to be relinquished. Not quite true, but the owners are very conscious of history. They’ve blended the old and new in building Edward Delk’s.

An antique staircase, original to the space, a classic chandelier, and huge enlargements of Delk’s original architectural drawings ornament one wall. Opposite that is the bar.

It’s a nice bar to hang out, and indeed Delk’s is a nice place for young professionals to hang out. If you’re working downtown, it’s about the only place you can go without taking a car. That’s what the owners designed it for. But there’s also great food.

Tuck Curren, who designed the menu, calls it bar food. But if you’re Tuck Curren, 20 year veteran of top kitchens, owner of Biga and Local Table, your idea of bar food is a bit different from most people. In fact, it’s most people’s idea of haute cuisine. Take the lovely, highly addictive Brie & Wild Mushroom Fondue ($8)

It’s a classic French Bechamel, with dried porcini added as the roux is made. Brie and portabellos go on top and then it’s baked in a pizza oven. It’s awesome. I’m sure the tuna tartare, the chili-rubbed shrimp with avocado and corn and all the other appetizers are too. Did I say pizza oven? Yes, they have great pizzas. Here’s a classic Margherita ($8).

It’s awesome. The owners favor the Beef Short Rib. That’s a lot less traditional; it has barbecue sauce, cheddar, caramelized onions and cilantro. And they also have sandwiches.

I didn’t choose this one ($8); it has chicken breast, which I loathe. But a hefty helping of roasted peppers made it quite a treat. There’s also short rib and pastrami.

There are no entrees. The owners are considering buying more space next door and then they might expand the menu. Let’s hope they do!

Edward Delk’s
Philtower Building
427 S Boston Av
770-4388
Open Monday through Friday 11 AM and Saturday 4 PM. They close around 2 AM on weekends and 11PM on weekdays, possibly earlier if it’s empty.

Article on painter Olinka Hrdy http://thislandpress.com/09/20/2011/lost-olinka

Brian Schwartz:

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society.  www.theomegasociety.com

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

Perhaps you plan to host your friends for the day. If this is the case, we have an amazing recipe from our good friend Jeremiah Ramey for Big Jamoke Chicken Wings. Make these wings in large batches and have plenty of craft beer on hand. Feel free to substitute other delicious craft beers in the recipe, but as Big Jamoke is only available through the end of February and brings a boldness to the recipe, it is our first choice.

Big Jamoke Chicken Wings

5 lbs. chicken wings

Brine Ingredients
4 bottles 12 oz. of Big Jamoke Porter
2 cups of water
1/4 cup of kosher salt
1/4 cup of honey
1/4 cup sriracha
1-2 tsp of wasabi paste

Basting and dipping sauce
3/4 cup soy sauce
1/4 cup Big Jamoke
3/4 cup honey
1/4 cup sriracha
1/4 cup apple cider vinegar
1/4 cup minced ginger
2 tbsp sesame oil
2 tsp of guajillo powder (or regular chili powder)
1 tsp of minced garlic
1 tbsp fresh cracked black pepper
1 tsp kosher salt

For the brine, mix everything together in a large bowl or bag. Seal and refrigerate no longer than 4 hours.

Take the wings out of brine and discard. Mix everything for the basting and dipping sauce. Reserve some sauce for basting. Grill on med-high for 15-20, basting in the final minutes. Toss wings in some sesame seeds and chopped green onions and serve with remaining dipping sauce.
Recipe courtesy of Jeremiah Ramey

Wes Alexander:

My name is Wes Alexander and I am the Director of Sales and Marketing for Marshall Brewing Co. I share my passion for craft beer with food. In fact, food was my first passion. Growing up in Oklahoma my grandmother took special care in preparing southern classic meals for our family. At her apron springs I learned from a very early age to respect ingredients and take the time to properly prepare meals. These lessons have served a springboard for learning, and a passion for pairing food and beer. Did you know? The oldest written recipe is for beer.

OKFoodie audience members are served at least three courses prepared by our celebrity guest chefs with wine pairings.

Taping of this show will show begin promptly at 6:30. Doors will open at 6:20. Tuesday February 14th, 6:30pm

This show will take place at The Culinary Institute of Platt College (38th and Sheridan, Tulsa).

Tickets are $50 plus a $2 processing fee.

GET TICKETS NOW!

Course 1:
Ahi Tuna Tartare
Avacado, Angostura soy cream, Sriracha, & white chocolate shavings

Course 2:
Salad of mixed baby greens
Cacao nibs, candied almonds, strawberries & chocolate-raspberry vinaigrette.

Course 3:
Beef Tenderloin
Cocoa rubbed roast Tenderloin of Beef with Red wine and Chocolate glaze

Course 4:
Chocolate Pots de Creme with Ancho & Coffee

Ken and his staff reintroduce you to comfort food favorites by pairing food according to their flavor profile while staying true to the soul of the original dish. One great example is their Fire Roasted Vegetable Meatloaf. With a balsamic glaze and red onion marmalade, this is not momma’s meatloaf. They also serve some of the most thoughtful sides around. I suggest you try the sweet potato au gratin with caramelized onion and chipotle cream and the creamy spinach with melted Gouda.

Committed to bringing the sexy back to meal time, they have also crafted a specials menu that you can count on and be blown away by. One favorite of mine is their Hot Coffee Spice rubbed Beef Steak Tenderloin. Served on a fresh baguette with big eye swiss, horseradish mayo, sautéed onions and mushrooms, this dish will leave you longing for hump day as if it were the weekend. Artistic, but accurate, Boston Deli accomplishes their goal of getting their guests to truly relish the meal. FOODIES beware… you might fall in love and call this place home.

The Boston Deli Grill and Market
6231 East 61st Street South
Tulsa, OK 74145
(918) 492-4745

John Bobb-Semple:

Having grown up a southern Louisiana boy, John got his love of food from his Momma.

“I learned my first important cooking lesson while assisting her with gumbo. She stressed the importance of the roux and how it required plenty of time and attention. She was cooking ‘Sunday gumbo’ for 30 plus people, and her dish was the main dish. She went to take a phone call and asked that I stir nonstop, otherwise the roux would burn. I did great until I started watching tv and forgot to continue stirring. Within thirty seconds I had burned the roux. At that moment, the dinner plan changed, and I forever learned the value of good cooking.”

Not your ordinary salad, the Bacon and Egg salad is full of goodies like Frisee lettuce, Goat Cheese, Candied Walnuts, Apple Cider Bacon Vinaigrette, an egg, Sous Vide and …………. two peaces of THICK Grilled Bacon. This flavorful salad accompanied by the Bacon Jam Bruschetta and you’ve got yourself a bacon lovers meal.

SMOKE. on Cherry St.
1542 E. 15th St.
Tulsa, OK 74120

(918) 949-4440

http://www.smoketulsa.com

Hours of Operation
Monday – Saturday: 11:00 am – 12:00 am
Sunday: 11:00 am – 9:00 pm

Starting at JUST $25  you could learn to grill like a pro by signing up for a Hasty-Bake cooking class. Even if you don’t own a Hasty-Bake you will still be able to take the techniques and apply them to any type of grill. Check out the list of classes below for detail and mark your claendar.

Hasty-Bake 101 Cooking Class (Charcoal Grill)

We will instruct the class on grill care, starting a charcoal fire, food preparation, grill preparation, direct heat grilling, and indirect heat grilling. This class is designed for new Hasty-Bake owners and anyone who wishes to brush up on their outdoor grilling techniques. Basic grill care will be emphasized, as well as the trend away from petroleum products and popular grilling myths. Be prepared to eat what is cooked!

Thursday, March 22nd, 6:00-7:00pm
Tuesday, April 3rd, 6:00-7:00pm
Cost: $25 per person

BBQ 101 – Basic Smoke

We will instruct a class on preparation, seasoning preferences, timelines for smoking different cuts of meat, temperature control over your smoker, and key internal temperatures. Be prepared to eat what is cooked!

Thursday, March 29th, 6:00-8:00pm
Tuesday, May 8th, 6:00-8:00pm
Cost: $40 per person

BBQ 102 – Advanced Smoking Techniques

We will instruct a class over smoking vegetables, bread, nuts, and using injection and brines to improve the flavor of the food. Be prepared to eat what is cooked!

Thursday, April 12th, 6:00-8:00pm
Cost: $40 per person

From Sea, To Sear!

Learn the delicate tricks to cooking fabulous seafood (lobster, scallops, shrimp, and salmon). Be prepared to eat what is cooked!

Tuesday, April 24th, 6:00-8:00pm
Thursday, May 17th, 6:00-8:00pm
Cost: $60 per person

Want to grab a meal at Lucky’s Restaurant? Check out this wonderful review by Brian Schwartz titled My First Memory of Lucky’s

Below Liz Pounds French Martini

Heres a French Martini video from Joe Price

Ingredients:

4 Count of vodka
Finished off with some lillet French Vamoose
1 twist lemon peel

Read more: French Martini recipe http://www.drinksmixer.com/drink1504.html#ixzz1jpJsnPPQ

Lucky’s Restaurant
(918) 592-5825

http://www.luckysrestauranttulsa.com
Cherry Street
1536 E 15th St
Tulsa, OK 74120

After staking his claim as one of Tulsa’s top chefs in the kitchens of Caio, The Brasserie, Sonoma and Duke’s, Chef Justin Thompson finally has his own place, Juniper. It’s easily the most-talked-about restaurant opening in Tulsa in the past year. This week on OKfoodie, Chef Justin shares his culinary creativity with listeners, preparing a Blueberry-MintVinaigrette to top a salad of Baby Greens, Candied Pecans and Shaved Parmesan.

To read this full post or purchase tickets visit OKfoodie.com

Pretty basic, but lots of Mexican families and a welcoming waitress made it a pleasant place to be. The menu is pretty simple. Burritos, tacos, quesadillas and tortas. They also have flautas, roast chicken and burgers. On weekends, menudo and goat stew (birria de chivo). I ordered a beef cheek burrito ($5.50). Out it came.

I immediately transformed it into a wet burrito by pouring two containers of sauce on top.

Cut inside, and man it was good! Succulent, juicy. It rivals the famous wet burritos at Rio Verde. I never thought I’d taste an authentic Mexican burrito. Though there were probably things like burritos in Mexico’s far north 100 years ago — big tacos, basically — the burrito as we know it developed in the U.S.A., mainly in San Diego and San Francisco. But now Mexicans have redone it Mexican style and reclaimed it as their own.

Tacos ($1.25 each) are equally authentic.

Yes, they are as good as they look. And then there’s the torta ($5) … basically a big Subway sandwich.

It’s a blob of bread bigger than your stomach. It’s pretty dry. Betty didn’t like it. Better to stick with the burritos. But everyone loved the flan ($2.65).

Served ice-cold, and full of flavor. And before you go why not get a Mexican popsicle?

They’re only $1.10, and made with tropical fruit (I got mamey, a fruit unique to southern Mexico) and cream.

Los Primos
1028 N. Sheridan Rd (corner of King, halfway between Admiral and Pine)
918-836-1121
Open daily from 10 AM to 10 PM

If you want to read more about burritos as served in far northern Mexico, http://www.streetgourmetla.com/2011/01/villa-ahumadachihuahuaa-quesadilla-and.html

Brian Schwartz:

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society.  www.theomegasociety.com

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

Behold the cross section of my carne asada burrito from Freebirds World Burrito.

Freebirds World Burrito
Tulsa Hills Shopping Center
W 71st St & Olympia
Tulsa, OK 74132
Phone: 918.445.4113
Fax: 918.445.3774

Hours
Monday–Wednesday 11:00 AM–10:00 PM
Thursday–Saturday 11:00 AM–10:30 PM
Sunday 11:00 AM–9:30 PM

Whether you call them resolutions or not, many people do try to change their eating habits after the holidays are over. This week, Dan and Amanda have an hour’s worth of ideas to give foodies a fresh start in 2012. OKfoodie will be live in the KRMG studios with special guest Jona Eastman. Jona’s a health counselor and organic cook ready to answer your questions about everything from whole body cleansing and fasting to how even small changes in diet can profoundly affect your well-being. Plus, we resolve to eat better by eating more fish! And where better to get started than Bodean Restaurant and  Seafood Market. We’ll take a tour of the nation’s largest, independent local fishmonger with Bodean Operations Director Gene Pounds. And, we’ll resolve to help feed the hungry with a visit to the amazing Community Food Bank of Eastern Oklahoma.

Get tickets to the next OKfoodie tapping by visiting OKfoodie.com

Listen to OKfoodie with Dan Potter at it’s NEW time Saturday, 2:00pm, & rebroadcast Sunday at noon on Tulsa’s number one choice for News, Weather, Traffic & FOODIES! AM 740 & FM 102.3 NewsTalk KRMG

Checkout all the great Tulsa restaurants participating…

Saturday January 28th, 2012 6:30 p.m.
Tulsa Convention Center – Grand Ballroom
(Houston and Third St.)
Presented by McElroy Manufacturing

More Info: atasteoftulsa.org

1998 – A 20 year old Oklahoma State College student and his pals pull into a parking spot along “The Strip” in Stillwater, Oklahoma, on a Thursday afternoon. Eager to get in line and order the Thursday special… 2-for-1 Pulled Pork sandwiches and 75 cent Budweiser bottles. For $6.00, you got 2 mouth-watering sandwiches and 2 ice cold beers that were so cold (the beer, not the sandwiches) the ice would be stuck to the bottle. But this day was different. This day, the beer was not ice cold. The smell of smoked meats was mysteriously absent. There were no longer Oklahoma Joe smokers lined up along the windows. The long hardwood tables and benches where we had shared so many Thursday specials, slabs of ribs and ice cold brews were no more. The building was a ghost… a good friend who just disappeared without warning. A memory that would only live on as an anecdote in our personal accounts of our youth.

So it is understandable that when I read the Tweet from @tdmarkit8dude that the old Runt’s BBQ building in Broken Arrow (and also formerly Gameday Tailgate Bar & Grill) stating that the building’s marquee read “Oklahoma Joe’s BBQ Coming This Fall”, my excitement over this new addition to the Tulsa BBQ scene rose to epic levels. And my excitement has held no boundaries. I, along with many other Tulsa and Broken Arrow natives, have taken many side-trips over the last 3 months to follow the progress of legendary pit master Joe Don Davidson’s latest venture. From the addition of signs to the building, to new construction going on in the back of the building (which turned out to be Joe’s smokehouse, equipped with the same models of smokers that have made him an icon in the competition BBQ circuit), to a personal tour of the restaurant’s progress with Joe himself… all this anticipation spread out over 3 months came down to this one epic Manly Food moment… The moment I sat down at Oklahoma Joe’s BBQ, picked up the bottle of BBQ sauce as I do at every BBQ joint I visit, and squeezed out that drop sublime nectar onto my finger and stuck it in my mouth.

You see, my love affair with this development wasn’t tied to the fact that Joe Davidson has won over 300 barbeque championships. It wasn’t tied into the fact that he was the co-founder of one of Kansas City’s finest and most successful BBQ restaurants… the restaurant that Anthony Bourdain labeled as one of 13 Places to Eat Before You Die. It wasn’t even tied into Joe’s countless television and media appearances. This infatuation stems from memories of my youth. Memories that molded me into the Manly Food connoisseur I am today. Memories I can taste.

This moment. This single, solitary point in time when Oklahoma Joe’s BBQ sauce hit the tip of my tongue tonight for the first time since 1998 was, perhaps, my single greatest moment as a foodie so far. It was a moment that reminds me why I take pictures of the food I eat. Why I tweet those pictures out for anyone who cares to see them. That moment is why I do what I do.

But enough of all this sappy memory crap. Let’s get to the food!

The wait wasn’t bad. When we arrived, the line was backed up through the restaurant to the front door. This meant about 20-30 minutes from the time we got in line to the time we got our food. This is what the line looks like, but don’t let the people in front of you scare you away… it’s worth the wait!

“Oklahoma” Joe Davidson can be found mingling with customers. Either at their table, or in the line. Chatting with a BBQ legend like Joe is a good way to pass the time while waiting to place your order, although I found it to be a distraction from coming to a decision on what to order! I had a chance tonight to ask Joe a question that I hadn’t asked before, and has come up in several recent discussions with friends and readers… Why did they close the Stillwater location? His answer was that when he sold the smoker business and moved to Texas, neither he nor Jeff Stehney (the acting owner of the KC Oklahoma Joe’s restaurants and Joe’s BBQ partner at the time) would have been able to be present during enough of the restaurant’s daily operations. In other words, they are hands on owners who didn’t want to risk serving a product that didn’t live up to their standards because they wouldn’t be around for quality control. A noble excuse, and one I will accept and forgive them for… now that we’ve got our own Oklahoma Joe’s.

The ordering process was a stressful one. It was like I was a born again BBQ virgin and I wanted to make sure this first time was perfect. Up until the moment I HAD to order, I didn’t know what was going to come out of my mouth, but I ultimately went back to my Oklahoma Joe’s roots and got the Pulled Pork sandwich. Though this time I added brisket as well (a mere $.49 addition), and I also added a side of Joe’s world-famous BBQ beans. Words cannot describe how happy I was when I took my first bite…

The wife got an Oklahoma Joe’s classic, the Z-Man, though she was torn between it and “Joe’s Dipped Brisket with Au Jus” (especially after Joe told us the Dipped Brisket is his favorite sandwich). The Z-man is a brisket sandwich topped with smoked provolone and fried onion rings. I have read on the internets that the chicken Z-man is also very popular. It’s not actually on the menu, but I did hear it called out several times from the kitchen. I had a couple of bites and loved it… and I’m not normally a fan of sandwiches with onion rings on them (I know… weird, huh?)…

Finally, my boy’s bologna sandwich. He’d be very disappointed if his sandwich didn’t make it in this post, so here it is. The boy is addicted to bologna, but I think even he was surprised he ate it all. When I noticed he still had a little left and seemed to be done with his meal, I asked if I could have it. Turns out, it’s a good thing I asked because I’m pretty sure we would’ve had a meltdown on our hands had I just reached over and stuffed it in my mouth! The last little bit of bologna didn’t last long after that… not sure if that was because of the bologna love, or fear that Daddy was gonna eat his bologna…

So at the end of the meal, I can’t say I was disappointed in anything. Well, that’s a lie. I was disappointed in one thing. The bathrooms have those automatic faucets. I hate those things.

As we got up to leave, I looked around to see if I could find Joe and thank him one more time for bringing his talents to Green Country. I didn’t see him, and decided that was a good thing because I may have ended up kissing him on the lips… and I’m pretty sure that would have been an awkward situation.

As we drove away from the restaurant, a small tear of joy in my eye, my son (in his sweet 4-year-old voice) said, “Thank you Daddy for that place.” I replied, “Son, don’t thank me… Thank Oklahoma Joe.”

Oklahoma Joe’s BBQ

(918) 355-0000
333 W Albany St
Broken Arrow, OK 74012

http://www.okjoes.com/

About Tulsa Food Guy – http://www.tulsafoodguy.com

TulsaFoodguy.com was originally a concept to provide a resource for people who wanted to find something to eat that wasn’t your plain old restaurant chain. When you’re looking for something that won’t just satisfy your natural desire to fill your belly, but will be a truly AWESOME experience. We here at tulsafoodguy.com cannot guarantee that every experience at every restaurant we give “TFG’s Seal of Awesomeness” will be AWESOME for you, but we can guarantee that your odds are much better that you’ll find great, not just good, food at the establishments we recommend. What you will get here is an honest, “manly” account of our experiences and recommendations of all things food in Tulsa, the rest of Oklahoma, and anywhere else TFG and/or his trusted companions travel in search of the most AWESOME food in search of the greatest dining experiences in the universe!

Joe Price of JoesBurgerSearch.com says that, “Brownie’s is as pure of a burger joint as there ever has been.”

Checkout this blog + audio about how Brownie’s is, … “one of the city’s best examples of longevity and authenticity” from goodbyetulsa.com

LIKE facebook.com/Brownies-Hamburgers

Brownie’s Hamburger Stand
(918) 744-0320
2130 S Harvard Ave Map
Tulsa, OK 74114

1. Chef Marcus Vause. Lobster with caviar and foie gras.

It doesn’t take a genius chef to throw the three most expensive foods together. But it DOES take a genius chef to make it work. The Brasserie’s New Year’s Eve menu offered this, a whole (and very small) lobster tail topped with a dollop of caviar and lounging on a pillowy raviolo stuffed with rich foie gras. Surrounding it, and binding all the flavors together, was a lake of a rich cream sauce made with sea urchins. You won’t find this on the regular menu, but go on any night and you’ll find dishes worthy of this list.

The Brasserie Restaurant & Bar
3509 S Peoria Ave # 161
Tulsa, OK 74105-2517
(918) 779-7070

2. Chef Michelle Donaldson. Pork cheeks.

Michelle Donaldson cooked up a storm at Polo Grill. Now, she’s working with Erik Reynolds at Smoke. Just before 2011 ended, she served Berkshire pork cheeks, grilled and then braised for 13 hours in red wine and mirepoix, with a spicy apple slaw and a polenta cake accented with maple syrup.

Polo Grill
2038 Utica Square
Tulsa, OK 74114-1635
(918) 744-4280

3. Chef Ian van Anglen. Quail Baklava.

Gemma’s Woodfire Kitchen has a worthy menu but it’s in the daily specials that Ian van Anglen’s talents really shine. This is one example… roast quail, pounded thin and wrapped in phyllo dough, topped with crunchy fennel and surrounded by two kinds of olive puree.

Gemma’s Woodfire Kitchen
3410 S Peoria Ave
Tulsa, OK 74105
(918) 289-0800

4. Chef Erik Reynolds. Fish Special.

It’s rare to find a steakhouse where the best thing by far is the fish. But Smoke is that steakhouse. Erik Reynolds has a secret source somewhere in or near Florida that ships him fish, so what you eat was swimming in the Atlantic the day before. This is one example. Grilled grouper with kale, cherry tomatoes, and rich, sauteed morels in a wonderful smoke-infused broth made by smoking garlic for 4 hours and then braising it in wine. I never knew why people like grouper until I ate this dish last April. I’d never had it perfectly cooked before. And the morels were fabulous beyond description. (As I recall, Jeremy New designed this sauce, but the fish special is almost always created by Erik.)

Smoke on Cherry Street
1542 E. 15 St.
Tulsa, OK
(918) 949-4440

5. Chef Justin Thompson. Duck Two Ways.

Juniper is amazing. The menu changes every week, depending on what local produce is available, and Justin Thompson is at the peak of his game. I chose this dish, which is available every week, as just one example of his protean talent. That’s a duck breast over butternut squash puree. There’s a bit of a sweet sauce, and there are some unexpected spices in the puree, but the meat is the star of the show. It had a rich, meaty, pleasantly gamy flavor and was perhaps the best duck I’ve ever tasted. On the left, duck confit is paired with a tart apple salad. (Please remember that I’m listing the 10 best in no particular order, Justin’s one of the best chefs in town.)

Juniper Restaurant & Martini Lounge
Downtown
324 E 3rd St
Tulsa, OK 74120
(918) 794-1090

6. Chef James Shrader. Bento.

All of James Shrader’s dishes are crafted with gem-like perfection. So I’ve picked those tiny $3 miniature dishes which showcase this talent on a miniature scale. Here, two exquisite jewel-like bentos share a bowl. A mini filet mignon garnished with caramelized onions sauteed in bourbon and a lamb sausage topped with onions marinated in a blend of citrus juices.

Palace Cafe
1301 East 15th Street
Tulsa, OK 74120-5803
(918) 582-4321

7. Chef Paul Wilson. Cajun dishes.

Paul Wilson is now working at Juniper and Lunabread is now closed. So if you want dishes like the fabulous Cajun feasts that appeared at Lunabread last spring, you’ll have to go to Louisiana, rent a motorboat, cruise up some bayous, stop when you see a country shack with smoke up the chimney. Rural Cajun just doesn’t travel, and with Lunabread gone you missed your one chance to try it without having to fight off alligators.

8. Mi Tierra Ceviche.

You can’t find Peruvian food as good as this in New York or anywhere else outside Peru. Dishes invented by the Incas, dishes brought by French chefs fleeing to Peru in 1790, dishes brought by Chinese immigrants to Peru, dishes cooked by Indians in the Amazon jungle. Mi Tierra has fine renditions of the entire panoply of Peruvian cuisine. And none is finer than their take on Peru’s most famous dish, ceviche. Made from raw fish macerated in citrus juice, it’s very simple, but it has to be done exactly right.

Restaurant Mi Tierra
6703 E 81 St
Tulsa (just east of Sheridan)
918-477-7155

9. Chef Joe Davidson. Ribs.

Anthony Bourdain called the Kansas City branch of Oklahoma Joe’s the best barbecue in the world. And now Joe has come home to Oklahoma.

Oklahoma Joe’s BBQ
333 W Albany St
Broken Arrow, OK 74012
(918) 355-0000

10. Chef Doug Atkinson. Red Deer Chop with Mole Coloradito.

A Red Deer Chop served with an Oaxacan Mole Coloradito and sweet cornmeal pancakes ($28). Red deer, a close cousin of elk, isn’t native to America. The meat, lean but with a rich, buttery flavor, was flown in from Australia. But the sauce was the star of the show. Moles, complex sauces that take hours, even days, to prepare, are the apex of Mexican cuisine. And the peak of that peak are the seven classic moles from Oaxaca, impossible to find even in New York, and, unless you are invited to private houses, difficult even in Oaxaca. But there it was on my west Tulsa plate, tingling my tongue with hints of exotic spice. Doug Atkinson no longer cooks at Go West, and he is much missed.

Go West Restaurant and Saloon
6205 New Sapulpa Rd
Tulsa, OK 74131-2436
(918) 446-7546

Brian Schwartz:

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society.  www.theomegasociety.com

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

Judging from the great breakfast we got at Ardmore (on our way from Dallas back home), those are wise diners. I got an omelette and loved it.

That’s the Paradise Omelette, with bacon, ham, tomato, Monterey Jack and cheddar cheese. Okay, it’s not quite made as a classic French chef would have done it, the eggs are whipped by machine, which is definitely not recommended by the 600 year old French cookbook “Le Menagier de Paris”, which has the first recorded French omelette recipe, a recipe which is almost exactly like the ones French chefs follow today. (Except that whoever wrote that cookbook in 1393 didn’t know to flip the omelette, so the melted cheese was put on top.) But it tasted just fine, and even if it didn’t I wouldn’t have cried, because included in the $6.29 price are grits, which went down just fine with butter and sugar, and also this.

Yes, a lovely plate of little pancakes. These are the sweet potato pancakes. I got the regular kind, poured on lots of syrup, and they were delicious. (If you don’t like grits, you can substitute hash browns or cottage cheese or fruit, and if, sadly for you, you aren’t a fan of pancakes, you can get bread, toast or biscuits and gravy.)

Don’t want an omelette? Get two eggs, sausage patty and home fries for $6. Or, if you don’t like home fries, substitute a bowl of fruit.

These are eggs over easy, and even that 1393 writer would approve. Who wouldn’t?

Jimmy’s Egg
2521 Veteran’s Blvd, Ardmore (right near I-35)
3948 S. Peoria, Tulsa
www.jimmysegg.com
open daily 6 AM to 2 PM

Brian Schwartz

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society.  www.theomegasociety.com

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

Hebert’s Specialty Meats
2101 East 71st Street
Tulsa, OK 74136-5425
(918) 298-8400

John Bobb-Semple

Having grown up a southern Louisiana boy, John got his love of food from his Momma.

“I learned my first important cooking lesson while assisting her with gumbo. She stressed the importance of the roux and how it required plenty of time and attention. She was cooking ‘Sunday gumbo’ for 30 plus people, and her dish was the main dish. She went to take a phone call and asked that I stir nonstop, otherwise the roux would burn. I did great until I started watching tv and forgot to continue stirring. Within thirty seconds I had burned the roux. At that moment, the dinner plan changed, and I forever learned the value of good cooking.”

True to his roots, John is always looking for the next great food experience, without prejudice. He often quotes world-renowned Cajun Chef Paul Prudhomme’s classic words: “You don’t need a silver fork to eat good food.”?

Let’s start with a deal that’s so good that a poor musician would have gone for the price even back in 1966 (which is when the Mamas & the Papas recorded “Monday Monday”). THIS… for a dollar.

Pulled BBQ pork on a huge homemade bun, and you can get it at Back Alley Blues & BBQ every Monday starting at 5 PM. Back Alley makes incredibly good sides, so when I took some friends, I filled out our sandwich order with four orders of sides. The sides are regular price, but that’s only $2.50 each.

That’s fried okra, fried onions, mac & cheese, all great, and the extraordinary baked beans, so good we got another bowl.

Hey big spender, if you have FIVE dollars, you can get a burger at Smoke. Monday evenings only. Come on another day, and entrees start around $20 (and they’re worth it). The burgers are some of the finest around. Here’s mine (which I convinced them to make a bit larger for a small surcharge).

Nothing but the finest for these burgers. Beef raised in a little ranch in western Oklahoma.  Buns fresh from Farrell Family Bread, and if you haven’t heard of them you should. They’re one of the finest artisan bakers around. Lettuce and tomato from the Farmer’s Market. Ketchup, mustard, mayonnaise and pickles made in the restaurant. Sometimes they give you homemade potato chips. For $2 extra, you get their awesome fries. Another $2 brings their memorable house-made bacon.

If these meals don’t thrill you (and how can this be?), head downtown to Fassler Hall, where on Monday evening their amazing sausages are half-price. And I’m not talking ordinary hot dogs. I’m talking this…

On the left, Jagerwurst topped with peppers and onions ($3.25 on Mondays). On the right, a lamb sausage with onions, peppers, and a cucumber mint yogurt sauce ($3.50). The amazing duck fat fries are regular price, only $4.

Try any of these specials and you’ll never feel the same way about Monday again.

http://www.backalleytulsa.com

http://www.smoketulsa.com

http://www.fasslerhall.com

Brian Schwartz:

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society.  www.theomegasociety.com

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

“Wow, there’s nothing here but shacks and Italian restaurants!” I said. “Why Italian restaurants?” To answer that, you have to go back a long long way. It started with Louis XIV. His grand flamboyant reign bankrupted France, and just after he died in 1715, the French government called in a Scottish economist, himself a colorful figure, named John Law to fix the financial mess. Law proposed some intelligent reforms but then ruined everything with his grand scheme to make France’s colonies in America turn a profit. This led to a big company which later collapsed, but before that happened Law’s agent in Louisiana sent a guy named Bernard de la Harpe to explore what is now Arkansas and the land beyond. In 1719, he found coal in southeast Oklahoma.

Fast forward about 150 years. Another intrepid explorer, J.J. McAlester, heard about the coal and came in search of it. In 1872, he married a Choctaw woman, which gave him the right to search for and mine coal on Indian land. Near a place called Bucklucksy, he found it. Railroad executives tested it, and said it was the best steam coal west of Pennslyvania. Rail lines were built, and Bucklucksy changed its name to McAlester. The first big coal mine was built at Krebs, just east of McAlester. That and its sister mines nearby were the country’s worst in terms of safety, but thousands of poor immigrants nonetheless flocked to Krebs to find work. A man could make five dollars a day! Most of these immigrants were Italian. They stayed in simple houses erected by the mining company. Later on, the mines ran dry but some of the immigrants stayed. Some of them opened restaurants.

On our way from Tulsa to Dallas, we took I-75 south, ignoring the enticing signs for Henryetta’s Pig-Out Palace, and left the highway at McAlester. East through town, past the tall churches and civic buildings, and a mile east of town was Krebs, nothing but shacks and Italian restaurants. Roseanna’s is on the main street but we cruised by twice before we saw the sign.

A bit farther back, an old house.

Typical Oklahoma style. It could have been built for a mine foreman. You’d never guess there was Italian food inside. And the inside played along with the miner’s home motif, complete with fireplace and old photos

Oh but there is Italian food. You should probably get the artichoke dip. It’s about the best thing there.

Creamy goodness with fresh-baked bread. I wish the main courses were that good. I got Rose Ann’s Sampler Platter.

A mountain of food for $14. There’s fettucini Alfredo, manicotti, spaghetti and a meatball. The sole manicotto was good, a bit soft, and the fettucini was nice and chewy though the sauce was a bit watered down. The spaghetti was as soggy as the noodles in chicken noodle soup, though the red sauce was satisfactory. The meatball was really good. I liked the Sampler. It would have been great at the State Fair. Not worth a special trip from Tulsa though. My friends, sadly for them, ordered the $7 special, which was nothing but that soggy spaghetti with meatballs.

At least they got two meatballs. Finally, Julianna, Cathe’s daughter, who took the photos, got Frank’s Combination Platter ($11, small size)

Lasagna, spaghetti, gnocchi, ravioli, meatball. A complete tour of red sauce Italian. And the sauce, I should add, wasn’t bad at all.

In short, I wouldn’t make the trip from Tulsa just to eat at Roseanna’s. But given the history and charm, it’s a neat way to find a meal if you’re driving from Tulsa to Dallas.

Roseanna’s Italian Restaurant
205 E Washington (Highway 31)
Krebs, Oklahoma
(918) 423-2055
Open Tues through Sat 11 AM to 8 PM, Sunday closes 2:30 PM, closed Monday
http://www.roseannas.com

Brian Schwartz:

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society.  www.theomegasociety.com

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

Last week at Gemma’s I saw Ian perform a feat that, if you saw it on “Top Chef” or even “Top Chef Masters”, you wouldn’t believe it. He’d made some duck confit for a fancy wine dinner. That’s the traditional French recipe where duck is cured in salt and garlic, then simmered long and slow in its own fat. He had a piece left over and offered to make it for me. He stood there immobile, concentrating, inventing two new, and in fact never seen on Earth before, dishes, and then he prepared them. Each dish used only ingredients that happened to be in the kitchen. Total time for invention plus cooking: ten minutes. And then out this came.

Duck confit two ways, and each of the two “ways” was a masterpiece. On the left, pieces of confit, studded with sour cherries, recline on a bed of polenta flavored with blue cheese. There’s a bit of lovely demi-glace sauce too. On the right, a confit leg has been rubbed with exotic spices, then either seared or grilled to give a BBQ taste. It’s accompanied by a roasted persimmon and pickled onions. The roasted persimmon was genius and it was the perfect contrast to the cumin-rubbed duck. (And by the way, the duck confit offered at the wine dinner was completely different. It was prepared with Greek olives, celery root puree, Feta cheese and local honey.)

You probably won’t find this dish at Gemma’s, though I think everyone should beg and plead for it to be on the menu. What you might find (Ian doesn’t cook it every night), and if you do, you should grab the chance to have it, is foie gras ($19). One night I had a whole lovely lobe of seared foie gras cooked with honey, celery root and walnuts. Sometimes he makes it the same way he did last year at the Kitchen, where one night I watched him prepare it. He used 3 saucepans. One to sear the foie. The second to cook a succotash with black-eyed peas, bacon and peppers, a bed on which the foie reclined, the perfect counterpoint to the foie’s ineffable unctuous taste. The third to cook fresh corn in cream and honey. On the plate, this formed a ring around the foie and succotash. Perfection in a plate.

And let me pause in memory of the Kitchen, that tiny joint on Brookside which Ian and Paul Wilson made into the most exciting dining scene in Tulsa. If you want to see what Ian is capable of, read what I wrote about my all-too-few meals there. http://tulsafood.com/dinner/the-kitchen-restaurant-brookside-tulsa

Back to Gemma’s.

The regular dinner menu offers many delights, though I think Ian’s full range is evident mostly in any specials he offers. There are salads and pastas ($11 to $13) and pizzas ($12 to $14), hangovers from the restaurant’s previous incarnation under Steven Howard. (And a fine incarnation that was! My review quoted Shakespeare to sing its praises. http://tulsafood.com/brookside/gemmas-woodfire-kitchen-with-veteran-chef-steven-howard ) There’s always a salmon special ($22), which Ian changes daily. There’s a wonderful pan-roasted duck breast ($24), its thin but succulent slices forming a teepee over a mound of mashed potatoes, surrounded by a cherry gastrique. There’s roasted game hen ($17), which I haven’t tried but which is probably a lot like the lovely bird pictured in the Kitchen review. And there’s a lot more. But that doesn’t matter. If Ian is cooking, just go.

And when you go, ask and beg and fall on your knees and plead for Ian to cook you a special dish. Of course he can’t if the restaurant is crowded or if he doesn’t have the ingredients on hand. But if the place is empty, he just might make you something like this.

When I returned to Gemma’s on the Saturday after Thanksgiving and this came to my table, I was more or less blown away. The spare elegance of line, space and form, as perfect as a Platonic ideal and as rigorous as geometry, was worthy of a great work of art, a painting, say, by Kandinsky or Miro or Mondrian or a great Abstract Expressionist.

And the taste lived up. That’s a rabbit loin ($30) wrapped in pancetta. Hidden underneath are slices of grilled fennel to add a hint of licorice. The yellow dots are a rich, spicy squash puree and the cubes are feta cheese. The rabbit loin itself is fairly bland but taken all together, the ingredients combine to yield a taste of Heaven.

Gemma’s Woodfire Kitchen
3410 S Peoria Av
289-0800
http://gemmaswoodfirekitchen.com
Open from 5 PM Tuesday through Saturday
Also serving lunch Tuesday through Friday, mostly sandwiches and pizzas

Brian Schwartz

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society.  www.theomegasociety.com

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

Providing cigar smokers with the opportunity to enjoy quality tobacco in a comfortable environment since 2004, the Cigar Box has grown to become a unique Tulsa hotspot. With locations at Riverwalk Crossings in Jenks, the Village at Stone Wood Hills near Bass Pro Shops and Lincoln Plaza on Cherry Street, it’s easy to understand why Urban Tulsa Weekly says that the Cigar Box is responsible for the “renaissance of the novelty of pipes and cigars”.

To truly celebrate this renaissance, the Cigar Box has teamed up with representatives from Fuente, Brick House, My Father and Drew Estate cigars to throw the PARTY OF THE YEAR. With what will be a new Holiday Season tradition, the party will be going on tour to all three locations. Insuring safety and a fantastic cigar experience, you can take the shuttle from your neighborhood Cigar Box to all three locations; partying all along the way. You don’t have to like cigars to join the party, each location has a designated area for smoking.

Join Cigar Box for a night celebration on Thursday, December 15th. Here is what you can expect at each location.

RiverWalk Party – Rick Poehler featuring Brick House and Arturo Fuente Cigars
Food from Red Rock Canyon Grill
Vino del Sol Wines

Broken Arrow Party – Ryan Poehler featuring Drew Estate Cigars
Food from Los Cabos Mexican Restaurant
Patron Tequila

Cherry Street Party – Jason Poehler featuring Don Pepin Garcia Cigars
Food from Blue Rose Café
Smirnoff Fluffed and Whipped Vodka

Cigar Specials going on at all 3 stores
Visit all stores and get your Passport stamped for great prizes!

Get Tickets at Any of the 3 Cigar Box Location Click Here for Details

Tickets – $20 Nov 25 – Dec 5
After Dec 5 tickets will be $25 if purchased in advance or $30 at the door
This party is perfect for everyone.  Grab your friends, neighbors and co-workers and arrive at your local favorite Cigar Box.  Ticket price includes the shuttle to all 3 Cigar Box locations, 2 beverages aboard your shuttle, food samples from great restaurants, and your favorite cigar guys from the Poehler Family!

http://www.cigarboxtulsa.com

Mind you, Chopsticks offers little more than a glimpse of the manifold glories of Chinese cuisine, but it’s a good solid glimpse. Most of the menu has the same Chinese-American offerings, vaguely inspired by the cuisine of the villages north of Canton from which the first Chinese immigrants came 120 years ago and more, as you’ll find in any Chinese takeout from Deadhorse, Alaska through to the Florida Keys. But Chopsticks does it better. A lot better. This, for instance.

It’s an ordinary Cashew Chicken ($8.25) — not even Springfield style — but it’s cooked with a fine deft hand. Crunchy, and not smothered with a gloppy sauce, a pleasure to eat. But there’s a small section at the end of the menu entitled Chinese-Korean Special Dishes, and this offers more sophisticated delights. (Some of the tofu dishes in the section above look really yummy too, Tofu Bao, for instance, which is served in a clay pot, but we didn’t try them.) This Chinese-Korean section is very authentic, and what it has is dishes served in Chinese restaurants in Korea. In every country where Chinese immigrants settled, new Chinese dishes evolved. Most noteworthy is the food of Chinese settlers in Malaya, but the Korean dishes are not far behind. And you can get them here… dishes like this.

On the menu, this is Gampoong Shrimp ($18.50). Most Korean-Chinese restaurants in the U.S. call it Kanpoonggi Shrimp, but its correct name is Kkanpung saeu  This is an excellent version. It’s huge shrimp breaded in a soft, pillowy flour and then fried, served with a subtle sauce that’s sweet, a bit spicy, hot (big chunks of chili peppers) and sour too. It was wonderful. And, despite being an exotic dish with a weird name (weird even in Korea, since it’s the Korean pronunciation of a  it is close enough to Americanized dishes to appeal to anyone who likes shrimp.

The most famous Korean-Chinese dish is  jjajangmyeon. Chopsticks has a fine version. You won’t see it on the menu. But it’s there. They call it Mandarin Black Noodles ($7). I’ve heard about this dish for years but never had it, and I was somewhat surprised when this came to the table.

It’s like spaghetti with the sauce on top, it has to be stirred. The manager was kind enough to do that for us.

It tasted with spaghetti with a mild, meaty sauce. (In fact, the sauce is made of black soybean paste with some pork added.) Though I was stuffed, it was so good I finished it all.

Chopsticks
6193 E. 61 St (behind other buildings in a strip mall)
488-0266
open daily from 11 AM to 9 PM but closed Monday
http://www.jsluanschopsticks.com

Brian Schwartz:

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society.  www.theomegasociety.com

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

Eating at home with friends and family are some of the perks of the holidays. That said, when you are looking for a break from the cooking and baking, it can be a challenge to find a comparable inviting atmosphere to entertain your guests. Celebrity Restaurant’s holiday décor works to provide a great alternative for an elegant, yet intimate meal to enjoy with out-of-towners, friends and family. We suggest getting a reservation soon as the list fills up quickly this time of year.

So, one night this holiday season, take the night off and let the staff at Celebrity Restaurant bring you “good cheer”.

Celebrity Restaurant Fine Dining
3109 South Yale Avenue
Tulsa, OK 74135
(918) 743-1800
www.celebritytulsa.com/

http://www.facebook.com/celebritytulsa

Without going into too detailed explanation of the brewing process, malted barley is one of four main ingredients in brewing beer. Malted barley can be roasted to varying degrees to offer different flavor profiles and color. Contrast the color of Pilsners and Porters. The difference comes from the roast of the malted barley. Much like the coffee beans, the color and flavor of the final product are affected by the roast of the ingredients. Further, note the similarity in flavor of roasted malted barley to that of the roasted coffee bean. This is due to the caramelization and concentration of flavors in both the coffee bean and the malted barley.

These winter seasonal beers deserve a place at your Thanksgiving table. The first principle we look at when pairing beer and food is intensity. Consider the typical feast with smoked turkey and ham, gravy, candied yams, your aunt’s green bean casserole, and pumpkin pie. To compliment these flavors and intensity, Porters are an excellent choice. Savory dishes are particularly complimented by the roasted flavors found in Porters, but don’t overlook the sweets. Pumpkin pie is a surprisingly good match with its coalescence of both savory and sweet flavors.

Additionally, don’t forget about beer as an ingredient. Brining a turkey produces a well seasoned and moist bird. Use equal parts of your favorite Porter and water in your brine to impart the earthy, roasted flavors of Porter. Deglaze your turkey roasting pan with a little Porter to add a bit of sweetness to the savory flavors in gravy. Finally, add a stout or porter to your favorite chocolate or fudge cake. You can find our favorite recipe from King Arthur Flour here.

Happy Thanksgiving!

Wes Alexander:

My name is Wes Alexander and I am the Director of Sales and Marketing for Marshall Brewing Co. I share my passion for craft beer with food. In fact, food was my first passion. Growing up in Oklahoma my grandmother took special care in preparing southern classic meals for our family. At her apron springs I learned from a very early age to respect ingredients and take the time to properly prepare meals. These lessons have served a springboard for learning, and a passion for pairing food and beer. Did you know? The oldest written recipe is for beer.

“We only offer three or four dishes a day,” said the owner of the brand-new Pakistani restaurant, Biryani House. “That way we can be sure that they’re the best.” He’s a friendly guy, smartly dressed in a sparkling white shalwar-kameez, a long-tailed shirt and trouser ensemble that’s pretty much Pakistan’s national dress. He looked more like a scholar than a restaurateur. You can see him wearing a black apron in the back of this photo of the restaurant’s interior, somewhat remodeled from its Cedar’s Deli days.

The interior’s spartan, so focus on the food. We ordered one of each of the three dishes and shared them. Of course the star was the biryani.

Today it was chicken biryani ($7). The lovely long-grained basmati rice had a gentle yet complex flavor thanks to the spices. All the curry sauce from the sauteed meat had been absorbed by the rice. On top were a few caramelized onions. It was a wonderful biryani. What could top that? Perhaps this.

Beef Pilaf ($9). It’s like a biryani, but it’s somewhat simpler to prepare since the rice and beef are cooked together. The spicing was different to the biryani, and more assertive. I liked it. I could see little pieces of cloves and cinnamon and other spices in the rice. We also ordered a curry dish, butter chicken ($9).

I didn’t like it as much. It looked like tikka masala, but it was more like tikka boti, which is a Pakistani meat marinade, heavy on garlic without much of the other spices that make curry shine. I should have known that a restaurant named Biryani House focuses on biryani.

Biryani House
2606 S. Sheridan Road
836-7727
Open 11 AM to 6 PM (to 8 PM Friday and Saturday) but closed Monday
all food is halal (the Muslim equivalent of Kosher)

Brian Schwartz:

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society.  www.theomegasociety.com

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.