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Quick Hits from OKC Culinaria

by Dave Cathey Modified: February 17, 2014 at 1:35 pm •  Published: February 14, 2014
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YUKON — Hensley’s Top Shelf Grill, 1551 Garth Brooks Blvd., will host a special dinner featuring Chappellet wines at 7 p.m. on Tuesday, Feb. 18. Chef David Sullivan will prepare a special four-course dinner to pair with Chappellet offerings. Katie Judge will be on hand to discuss the wines.

The evening begins with a reception featuring chef Sullivan’s pan-fried lobster cake with Meyer lemon aioli with signature chenin blanc. The first course includes Wood-Grilled Sea Scallop with micro-basil salad, Granny Smith apples, sweet pickled carrot and roasted golden bell pepper vinaigrette paired with chardonnay. Second is a Pan-Seared Foie Gras on Rye Toast with savory blackberry compote and pomegranate-red wine syrup paired with Cervantes. Main course includes Brown Sugar and Black Pepper Rubbed Lamb Chop with Asiago mashed potatoes, roasted Brussels sprouts and Raisin-Cabernet demiglace paired with signature cabernet sauvignon. For dessert, a Red Velvet Torte with black currant ganache, mascarpone icing, smoked almonds and plum compote paired with Pritchard Hill cabernet sauvignon.

This is killer wine and you know the food will be, too. Cost is $125, so make your reservations now by calling Hensley’s at 265-4076.

More Pizza On the Way

The hot streak of restaurant openings continues in Oklahoma City’s far northwest corner. The south side of Memorial Road between Portland and Rockwell continues its boom with the upcoming addition of Revolve Pizza Kitchen, 5500 W. Memorial Rd.. The local fast-casual concept from WRW LLC,, will operate similarly to burrito bars like Qdoba, Chipotle and Freebirds, which is no surprise considering the group is made up of folks who built their war chest on the backs of a number of local take-out and fast-casual concepts.

Revolve promises fresh dough made in-house, sauces made from scratch and premium toppings to make pizza in revolving wood-fired ovens, which allow for a 2- to 3-minute pizza. I talked with Eric Renegar, one of the WRW partners, and he told me fast-casual pizza has been popping up around the country, and he and his group wanted to start a local concept before the chains can plant their flag. WRW also owns the building, which could accommodate two or three more businesses.

“Definitely want to get word out that we’ve got space available,” Renegar said.

Renegar said chef Eric Cooper will man the oven, and the team has targeted early summer for opening. If you’re interested in leasing space in the new building, call Newmark Grubb Levy Strange Beffort at 602-3046 or email dojeda@ngkf.com.


by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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