Brian S's Profile
Golden Phoenix Oklahoma City
It's an interesting place. I've wanted to go there ever since reading this: http://www.eskimo.com/~sockeye/ok/goldphoenixokc.html
TULSA -- $13 three-course lunches this week only
MENUS NOW ONLINE!
http://www.tulsapeople.com/Tulsa-People/Restaurant-week
TULSA -- $13 three-course lunches this week only
It's Tulsa Restaurant Week time again! This year it's from September 10 through 18. In addition to the $13 lunches, there are dinners for $25 and $35. More information is available here: http://www.facebook.com/pages/Tulsa-Restaurant-Week/142276732466491?sk=info
Tulsa - Downtown Dining
Everyone loves it. I hated it. I understand and approve of their philosophy but in practise it meant dry flavorless meat and vegs.
Recs between Tulsa and St. Louis on I-44?
Thanks for reporting back. I think Baker's was a good choice. Yes I've had better catfish but the onion rings and chicken were excellent. And for me it's a big thrill to eat at a place full of friendly local people, a place that's been around for more than half a century, and which is so far in the country that it's not in any town -- although websites such as Urbanspoon, which do not like to give a restaurant address as "somewhere way out in the country" usually (and probably incorrectly) list it as being in either Porter or Wagoner or Muskogee.
Tulsa - Downtown Dining
If you want gourmet food downtown, your best, and perhaps only, option is Brady Tavern. Grant Vespasian is a fine chef and the dinner entrees are great, though my favorite, roast chicken on a bed of Peruvian potatoes and greens surrounded by a lake of cream sauce fortified with wine, isn't on the current menu. The filet mignon cooked sous vide has a fine flavor, and there's also a huge hearty pork chop. www.bradytavern.com
Tulsa - Downtown Dining
Just tried Biga last week and it was great! The a la carte menu looked expensive until the waiter told us that the half portions of pasta, all under $10, were enough for a full meal. He was right!
New Restaurants in TULSA -- eleven short yet succulent reviews
Thank you!!!!!!!!!!! I hope you've seen my reviews in Oklahoma Magazine and on the blog whose link can be found on my profile page. I work hard on them!
TULSA: 4 new elegant excellent restaurants opened last week!
And now, sadly, Doug Atkinson has left Duke's and the Brasserie. Marcus Vause is still there, and better than ever. Now what if you went to the Brasserie and looked at the menu and (though I can't imagine this ever happening) you didn't see anything that you liked? Well go next door to Garlic Rose, where Tim Reed prepares innovative daily special entrees in addition to their regular Italian-inflected menu.
Recs between Tulsa and St. Louis on I-44?
Braum's is a local chain with many branches in Tulsa and surrounding towns. You do NOT need to go to Sulphur Oklahoma, even though these posts all mention Sulphur Oklahoma.
Recs between Tulsa and St. Louis on I-44?
Of course you could stop in Tulsa, which has 6 or 7 great restaurants that have opened in the past year, discussed here: http://chowhound.chow.com/topics/756745
TULSA: 4 new elegant excellent restaurants opened last week!
News Flash: Genius chef Doug Atkinson, mentioned in my original post, has left Go West and is now the Executive Chef at both Dukes' and the Brasserie (though Marcus Vause will continue to helm the latter).
Recs between Tulsa and St. Louis on I-44?
There's a place called Baker's Fish House 30 miles south of Tulsa on a stretch of highway 69 that's nothing but cows and trees. You can't get more country than that. I know I'm not supposed to link to something that I wrote but I am just too lazy to write a new review here and no one else has ever written about this place.
http://tulsafood.com/tulsa-fried-food/bakers-fish-house-porter-ok
Waiter convinces my guests to order the most expensive specials -- what can I do?
If I take a lady to dinner, the sky's the limit, and the waiter won't have to urge her to order that pricey lobster. I'll be the one doing the urging. But there are times (several times a week) when I feel obligated to take a large group to dinner and I'm hoping to escape with some change left in my pocket. It seems that nowadays some waiters are pressured to urge people to spend more than they intended to, and quite often one of those servers is turned loose on my guests.
"Would you like an expensive side order with that?"
"Our chef's signature dish is the expensive caviar with white truffles."
"Tonight we have expensive lobster flown in from Maine. The chef let me taste it and I cried with joy, it was so good."
If I say or do anything other than grin as if this is the most wonderful suggestion I've ever heard, that's the memory my guests will take away from the evening. What can I do?
Top Chef Masters, Finale spoiler?
I've been checking the Indian press, and the big news -- apart from jubilation at Floyd winning -- is that upma, a simple, ubiquitous breakfast food, was a part of that win. If you Google "upma wins $100000", you'll get a lot of hits. The Indian Express had an editorial about traditional food's evolution. http://www.indianexpress.com/news/its-still-upma/805413
Top Chef Masters, Finale spoiler?
Something Curtis wrote in his blog suggests that he cooked for them several times.
Top Chef Masters, Finale spoiler?
I'm happy. I predicted it last week. I posted this: From the start of this lackluster season I've pegged Floyd Cardoz as the best chef of them all. That's because I ate at Tabla, his NYC restaurant, quite a few times, and loved it. But don't rely on me. Check out what Top Chef judge Ruch Reichl had to say about this restaurant when she reviewed it in 1999.
http://events.nytimes.com/mem/nycreview.html?_r=1&res=9C03EFDA103DF937A15751C0A96F958260
TULSA: 4 new elegant excellent restaurants opened last week!
Duke's has fixed the problems.
TULSA: 4 new elegant excellent restaurants opened last week!
Over the past year or so, the Brasserie has been reborn, and it now qualifies to be set alongside Smoke, Brady, and Gemma's. Chef Marcus Vause arrived from Houston and has completely revamped the menu. Entrees, beautifully presented, feature meats and fish with modern versions of classic French sauces. One entree features five fabulous scallops. On top of each scallop is a dollop of foie gras, and the rich, unctuous foie gras flavor blends with the superb natural flavor of the scallop. There’s a bit of spice infused oil around and, at the center of the pentagram, a lightly spiced fennel puree that is cooked sous vide. If the chef told you he'd trained with a top chef in New York or Paris, you'd believe it.
http://www.thebrasserietulsa.com
Top Chef Masters Ep. 9, spoilers
From the start of this lackluster season I've pegged Floyd Cardoz as the best chef of them all. That's because I ate at Tabla, his NYC restaurant, quite a few times, and loved it. But don't rely on me. Check out what Top Chef judge Ruch Reichl had to say about this restaurant when she reviewed it in 1999.
http://events.nytimes.com/mem/nycreview.html?res=9C03EFDA103DF937A15751C0A96F958260
Xi'an Restaurant -- in a tiny basement food stall, a taste of western China
And so were you! I went to the last stop on the F train because of you. I'm in Tulsa, still writing reviews, which you can read from the link on my profile page.
Xi'an Restaurant -- in a tiny basement food stall, a taste of western China
Today's Times has an article about Xi'an Restaurant and how it has evolved, about the two generations running it, and about how it was discovered by "the food geek message board Chowhound".
http://www.nytimes.com/2011/06/08/dining/based-on-an-old-family-recipe.html
etnic food
Here is a New York Times article written by the grandson of an immigrant. The article details his grandmother's coming from Italy to America and shows how and why she changed the traditional Italian recipes she had grown up with. The author travels to that Italian village to compare their recipes with those he had grown up with in America.
http://query.nytimes.com/gst/fullpage.html?res=9C03E0DB123EF932A15751C0A9619C8B63&pagewanted=1
top 10 restauranteurs in LA for an article?
Why not a restaurateur who is behind some of those SGV Chinese restaurants that are one of the glories of LA dining? Except for Derek Ma, owner of Gourmet Island in Alhambra, I don't know their names. But they're out there.
Garifuna Star -- World's rarest cuisine comes to South Bronx
Where's the "like" button? I've been away too long. Yes, that's the best way. Also sometimes on weekends Garifuna have a party at the southeast end of St. Mary's Park, complete with food vendors.
Garifuna Star -- World's rarest cuisine comes to South Bronx
You'd be surprised what you can do in the South Bronx.
Garifuna Star -- World's rarest cuisine comes to South Bronx
Garifuna Star closed years ago. Maybe there's a new place open there, it's a pretty large community. You might find info here: http://garifunacoalition.org
New Zhong Hing -- Chinatown's newest Fujianese
I wish I were there. I read about the new stuff in Flushing and I get so hungry...
Five foodies, three late nights in Tulsa
Well I guess it's too late to help you, but in case someone else stumbles on this several excellent restaurants have just opened in Tulsa. http://chowhound.chow.com/topics/756745 I think you would have liked Brady Tavern. It's more a bistro than a tavern, is only one-quarter of a mile from downtown, serves some elegant dinner entrees but also has several interesting "snacks" and small plates, and is open late, till around midnight daily (full menu might not be available that late). http://www.bradytavern.com
