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Lottinvilles appeals to a new generation of restaurant lovers

By Greg Elwell Modified: July 12, 2010 at 2:30 pm •  Published: June 22, 2009
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EDMOND — At Lottinvilles Restaurant & Bar, it’s all about pleasing the customer. And while that might not sound like a novel idea, owner Michael Jones said you might be surprised.

“A lot of people worry about authenticity,” he said. “Listen, I can flex my culinary muscles until I’m blue in the face, but if the customers don’t want to eat it, why bother?”

That’s why, after 10 years in Edmond, Lottinvilles continues to please diners, even if some of the dishes aren’t exactly what Jones had in mind when he started.

“I swore to myself that I’d never have a chicken fried steak on my menu,” he said. “But there it is, and guess what — it’s our second biggest seller.”

That might be because, like most dishes at Lottinvilles, Jones and his crew have taken an old favorite and put a new spin on it.

Their chicken fried steak ($16) is unique because of the top-quality beef and sourdough dredge it goes through. It’s a theme that can be seen all over the menu.

Classic comfort food macaroni and cheese is paired with green chilies at Lottinvilles and the rotisserie chicken ($15) is marinated with roasted garlic, olive oil and rosemary before it spins over a pecan wood fire.

By taking familiar foods and elevating the level of the ingredients and the cooking methods, the restaurant appeals to a new generation of restaurant lovers.

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