Tag: steak

Authentic Italian and generational family recipes grace the menu of Shawnee’s Frateli’s. Pasta dishes, along with seafood and pizza, abound, along with appetizers like sautéed mussels with garlic, crushed red pepper and white wine sauce. Or, perhaps try mushroom caps stuffed with crab in a brandy cream sauce. House specialties include Seafood Siciliana, a mélange of hard shell clams,...

Lovers of legendary chicken fried steak are known to follow Flo’s Burger Diner on Facebook to see if that gravy-topped favorite is available.  A classic and renowned diner on Route 66, Flo’s serves varying daily specials – and you might just come across the Bomb Burger, which has a “cream cheese jalapeno popper schmear between two patties with mayo...

Joe Garrett, the general manager and part owner of Broken Arrow’s swanky new steakhouse, looks every inch a Marine. And he was – deployed to Djibouti 20 years ago. Like all Marines, he’s a team player. Ask him what makes Rustic Chophouse special, and he won’t mention the tuna tartare, made with a blend of Japanese ponzu sauce, black...

By Brian Schwartz and Amanda Simcoe .ugb-047f187 > .ugb-inner-block > .ugb-block-content > .ugb-columns__item{grid-template-columns:3.00fr 1.00fr !important}.ugb-047f187.ugb-columns{min-height:920px;background-color:#fcb900;background-position:bottom center;background-size:cover}.ugb-047f187.ugb-columns:before{background-image:linear-gradient(90deg,#fcb900 0%,#ffffff 100%)}@media screen and (min-width:768px){.ugb-047f187.ugb-columns{margin-top:89px !important}}@media screen and (-ms-high-contrast:active),screen and (-ms-high-contrast:none){.ugb-047f187.ugb-columns{height:920px}} Veal chops  Polo Grill, Tulsa This rich, hearty dish with asparagus risotto and mushrooms satisfies with its lovely balance of flavors. “The wild mushrooms yield an earthy umami,” says chef Omar Galban, “and the freshness of...

His tale is mesmerizing … idyllic. “I grew up in Manitou Springs, Colorado, right by Pikes Peak, but my best memories are summers at my grandparents’ Rhode Island farm. Me and my brother would spend the days tending the vegetable garden, picking the berries that grew all over. We’d eat half what we picked, and my grandma made the rest...