Stillwater eateries delight food fans

From a jumpin' little juke joint to Beard Foundation quality, Stillwater offers the dining you seek for game days.
by Dave Cathey Modified: September 1, 2010 at 8:28 am •  Published: September 1, 2010
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photo - Dean Chen, left, and David Tjie pose for a photo at the Tokyo Pot, a Japanese shabu-shabu restaurant, at 108 W 10th Avenue, in Stillwater, Okla., Tuesday, September 15, 2009. Photo by Nate Billings, The Oklahoman ORG XMIT: KOD  NATE BILLINGS - THE OKLAHOMAN
Dean Chen, left, and David Tjie pose for a photo at the Tokyo Pot, a Japanese shabu-shabu restaurant, at 108 W 10th Avenue, in Stillwater, Okla., Tuesday, September 15, 2009. Photo by Nate Billings, The Oklahoman ORG XMIT: KOD NATE BILLINGS - THE OKLAHOMAN

The Ranchers Club, under the direction of chef Marc Dunham, is a beautiful Oklahoma restaurant that boasts locally raised, grass-fed beef. As steakcentric as the Ranchers Club is, what makes it unusual is the pasta. Chef Chris Becker came to Stillwater after manning the pasta operation at Mario Batali's Del Posto in New York City. Becker now makes a variety of pastas in-house daily. If you want to know what al dente is, visit the Ranchers Club. If you want to know how sauce and pasta are to be integrated, go to the Ranchers Club. If you want to be served by a kitchen that served dinner at the James Beard House in New York in July, go to the Ranchers Club. Chef Dunham has spent his three years building the restaurant inside Oklahoma State University's Atherton Hotel into one of the state's best restaurants, which is worth a trip to Stillwater whether or not the Cowboys win.

Like the pasta at Ranchers Club, the shabu-shabu dining at Tokyo Pot, 108 W 10, is unlike anything you're likely to find elsewhere in Oklahoma. Owner David Tjie and manager Dean Chen offer as much fun as flavor. Concrete tables are custom-formed to accommodate boiling pots of broth that diners use to shabu shabu (swish swish) wafer-thin raw meat slices through with chopsticks. It can be an intimate dining experience or a rowdy production — all at the diner's pace. Rice and vegetables round out your meal.


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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