Kolaches come in a variety of flavors, both sweet and savory, at Oklahoma Kolache Co. Photo by Natalie Green.
Kolaches come in a variety of flavors, both sweet and savory, at Oklahoma Kolache Co. Photo by Natalie Green.
The kolache, a traditional Czech treat made with yeast dough and filled with something sweet, is giving other pastries a run for their money. The kolache has grown so popular in America that in 2013, The New York Times proclaimed the kolache poised to “be the next-generation doughnut.”
Matt Kelley, owner of Lucky’s Restaurant in Tulsa, has taken some liberties with the kolache and created his own version that is sold at Oklahoma Kolache Co., a new breakfast eatery along Cherry Street. Serving both sweet and savory kolaches, the café produces several varieties fresh-baked each day. Selections include smoked chicken, apple sausage and cheddar cheese; banana and nutella; and The Big Daddy – a combination of Granny Smith apple and green chili. The homemade kielbasa and cheddar cheese kolache is a divine breakfast treat. Oklahoma Kolache Co. also offers hot and cold drinks along with specialty coffees. If dining in, remember: The café seats only 10 or so. 1534 E. 15th St., Tulsa. www.oklahomakolache.com
Creme Brulee french toast at Sugar Britches Cafe & Bakery. Photo by Brandon Scott.
Creme Brulee french toast at Sugar Britches Cafe & Bakery. Photo by Brandon Scott.
From the rustic wood flooring to griffin-stamped tin ceiling tiles of another era, Sugar Britches Café & Bakery brings eclectic home-goodness-on-a-plate to downtown Sapulpa. Opening late last year in a historic Main Street building that once housed the town’s drug store, Sugar Britches specializes in scrumptious home-style favorites. Those favorites (meatloaf, chicken pot pie, BLT sandwiches), however, have a delectable, unexpected spin that only owners John McEachern and Kristina Lord can create – they’re both chefs. Pastries, cookies, breads and buns are made from scratch in the kitchen. Fresh-made, fluffy biscuits, even under savory sausage gravy, are like mom’s. The egg bread and buns, on which most sandwiches and burgers are served, masterfully complement any combination of flavors, yet still hold their own. And for dessert, let’s just say there will be very little of the cobblers and bread puddings left behind for a to-go box. 1 S. Main St., Sapulpa. www.sugarbritchescafe.com – Karen Shade
Mr. Nice Guys’ tacos come in a variety: spicy pork, grilled shrimp and veggie. Photo by Brandon Scott.
Mr. Nice Guys’ tacos come in a variety: spicy pork, grilled shrimp and veggie. Photo by Brandon Scott.
A Tulsa reggae-inspired food truck serving tacos and mac and cheese is a recipe for success for Mr. Nice Guys. The food is fresh and the guys are genuinely nice at this establishment on wheels, which has been in operation in Tulsa for more than three years. The tacos are the real deal and come in a variety of flavors, including the jerk chicken, topped with corn, black beans and fresh pico de gallo; or the shrimp taco complete with warm tortillas and a slice of fresh avocado for a little extra. Mr. Nice Guys is also tossing taco filling into its mac and cheese for hungry diners. The jerk chicken mixed with perfectly cooked macaroni and creamy cheese sauce is other-worldly. Follow Mr. Nice Guys on Twitter or Facebook. Find out where the truck is parked daily at @mrniceguystulsa.
Guatemalan Enchiladas are topped with a choice of meat, pickled beets and other garnishes. Photo by Brent Fuchs.
Guatemalan Enchiladas are topped with a choice of meat, pickled beets and other garnishes. Photo by Brent Fuchs.
What elevates a good restaurant to great? Homemade everything. At Chiltepes, that is the mantra that has established this Guatemalan restaurant located in Oklahoma City’s Plaza District as a favorite place for South American food. Tasty bean and vegetarian dishes, carne asada, chiles rellenos and more are made in-house and complemented by freshly griddled flour tortillas. Pupusas – thick corn tortillas stuffed with a variety of fillings like beans, cheese or pork and served with tangy slaw – are a South American staple and a favorite at Chiltepes. Traditional South American dishes like chicken enchiladas and flautas are also available, and be sure to order a side of the Russian salad for an authentic twist to any meal at Chiltepes. The mix of boiled potatoes, vegetables, eggs and mayo is a favorite in South America. 1800 NW 16th St., Oklahoma City. 405.521.1013
The fresh bibimbap bowl at Gogi Gui Korean Grill. Photo by Brandon Scott.
The fresh bibimbap bowl at Gogi Gui Korean Grill. Photo by Brandon Scott.
Gogi Gui Korean Grill is an unexpected blend of influences. A small diner located in a modest strip mall at Tulsa’s 31st Street and Sheridan Road, Gogi Gui (go-gee goo-ee) takes its name from the Korean word roughly translated as “barbecued meat.” Take a look at the menu, because that’s where the real fun begins. At Gogi Gui, Korean fusion means traditional Korean grilled dishes are offered along with street tacos, burgers and fries. The galbi short ribs and beef bulgogi, both traditional to Korean culture are brought to the table with four popular banchan, or sides: kimchi cabbage, seared tofu, kongnamul (bean sprouts in oil and kosher salt) and sesame cabbage. Burgers are flavored in kimchi and Korean-style marinades, while the bulgogi tacos – beef or pork – are seasoned in spicy bulgogi sauce and topped with a tangy Asian cabbage slaw. Fries? They’re not typical, either: Gogi fries are tossed in sesame oil and Korean chili powder before other ingredients (included caramelized kimchi and bulgogi beef or pork) are added. There’s plenty from where that came. 6380 E. 31st St., Tulsa. www.gogiguikoreangrill.com
The Big Daddy Burger at Brookside’s HopBunz is too good to resist with a Prairie Ale. Photo by Brandon Scott.
The Big Daddy Burger at Brookside’s HopBunz is too good to resist with a Prairie Ale. Photo by Brandon Scott.
Drive down Tulsa’s Peoria Avenue on a dark winter’s night, and just past the Crow Creek Bridge you’ll see a splash of light and color. Trees festooned with lights, glowing floor-to-ceiling windows and, through the glass, below an impossibly high ceiling swathed in pastel stripes, you’ll see crowds of people eating far more than they intended.
Brash, brassy and lively, HopBunz is too young to be a legend, but the burgers and shakes are the stuff of which legends are made. Step over to the counter. There’s a bewildering array of choices (five different patties, three choices of bun, 14 specialty burgers) but if this is your first trip, make it easy on yourself and order a Classic with American cheese, regular brioche bun.
In a few minutes you’ll be eating a masterpiece. The meat, freshly ground in-house each morning, is a blend you won’t find anywhere else. It’s sirloin, chuck and bacon. The soft, yielding bun was baked a few hours ago at Pancho Anaya Bakery, delivered piping hot to the restaurant each morning. Dripping with juice and bursting with flavor, the rich, sizzling meat melts together with the cheese, and just the sight and smell of it triggers primal cravings.
Eat and be happy. Don’t think of leaving without a shake. Your diet is already blown, and these shakes, made of rich custard, are about the best you’ll ever find. The strawberry shake is made from fresh strawberry puree, and for $2 extra, they fortify that shake with Irish cream, coffee liqueurs or a splash of vodka. Sip and linger. There’s full waiter service once you’ve placed your first order, so you might even try some of the local craft beers on tap.
There’s a lot to try on future visits. Specialty burgers are created with layers of flavor. The Chicken Enchilada burger features a ground chicken patty subtly seasoned with herbs topped with tortilla strips, pepper jack cheese, salsa verde and a fried egg. Sushi-grade Ahi tuna is the star of the Maui Waui, which comes with fried nori, radish sprouts, pickled carrots and wasabi mayo. There’s a burger topped with shiitake and portobello mushrooms sauteed in balsamic reduction. All fries are made with Kennebec potatoes; its high sugar content makes for a crispy outside and soft interior.
HopBunz has only one problem: It is too good. People see the slick, colorful decor and huge menu and, says General Manager Bryan Pasek, “they assume we’re from out of town and part of a chain. But we’re not. We’re unique and locally owned, and we’re excited to be a part of the Brookside community.” 3330 S. Peoria Ave., Tulsa. www.hopbunz.com
enjoy the ski terrain by day, but rest those weary bones in salt lake city at night.
Photos courtesy Visit Salt Lake.
enjoy the ski terrain by day, but rest those weary bones in salt lake city at night. Photos courtesy Visit Salt Lake.
Some people look forward to the transition from balmy summer afternoons to chilly autumn evenings to bright, frosty winter mornings. They are called skiers, and like snow boarders, ice skaters and sled riders, the best days of the year are back. Even better, one of the best places in the world for snow sports is in the easily accessible Salt Lake City, Utah.
As host of the 2002 Winter Olympics, the city went all out to create a state-of-the-art destination for serious athletes as well as recreationalists. The result is the happy winter playground that envelops the city as well as the region surrounding it. With mountains a mere 30 minutes away, Salt Lake City entices visitors to play hard on the slopes but come back at night for fine dining, nightlife and luxurious, affordable accommodations. It isn’t unusual to see people toting skis all around town.
At a Glance
Access: Arrive by Salt Lake City International Airport. Public transportation includes bus, light rail, commuter rail, taxi cabs. Utah Transit Authority operates a network (including a ski-bus service) between the city and resorts at Snowbird, Brighton, Alta and Solitude.
Climate: Average temperature for the city in December and January is about 30 degrees (differs at higher elevations).
Main Attractions: Great Salt Lake, Temple Square, Olympic Cauldron Park, mountains.
Solitude Mountain Resort
The Wasatch and Oquirrh mountain ranges of the Rocky Mountains form a dramatic winter backdrop to Salt Lake City. They also create some of the best locations for skiing. Access via Solitude Mountain Resort gets skiers to the top, where they can survey more than 1,200 acres of skiable terrain. The resort also offers the Nordic Center, with trails for Nordic cross-country skiing. Of course, a place named Solitude also has its share of breathtaking landscapes to take in for contemplation. www.skisolitude.com
Alta Ski Area
One of the oldest ski resorts in the country, Alta has good snow – dry and powdery and plenty of it. Boasting steep pitches with charming names like Eddie’s High Nowhere, Baldy Chutes and Stone Crusher, Alta is a favorite for its challenge to skiers, which is a good thing because it is strictly “skiers only.” The policy isn’t popular with snowboarders, but the rule remains unchanged thus far. If you want to go where the locals are, this is it. www.alta.com
Gallivan Center
Skiing and snowboarding aren’t the only winter games in town. The Gallivan Center is an urban sanctuary in downtown Salt Lake City boasting the Valda E. Tarbet Gallivan Center Ice Rink. The open-air attraction brings out aspiring figure skaters, families, couples and individuals keeping a tradition alive and buzzing. www.thegallivancenter.com
Snowbird Ski & Summer Resort
Variety is what Snowbird is all about. In the summer, the resort and Snowbird community make the most of the altitude with slides, fishing, horseback riding and aerial tram rides with majestic views. But Snowbird made its name in the winter, and the lodge in Little Cottonwood Canyon makes the most of its proximity to Salt Lake City and a partnership with neighboring Alta Ski Area – skiers can purchase joint season tickets and day passes for access to more than 20 ski lifts and a combined 4,700 acres of terrain for sking and more. www.snowbird.com
Utah Olympic Oval
Utah Olympic Oval is called the “fastest ice on Earth” because more than 100 world records have been set in speed skating, including several during the 2002 Winter Olympic Games. The Oval continues to welcome the best in speed skating to Salt Lake City as it provides the training ground for future figure skating, speed skating and hockey champions. It’s also home to the U.S. Olympic speed skating team and the North Utah Grizzlies special needs hockey team. www.utaholympiclegacy.com
Brighton Ski Resort
Receiving an average of more than 500 inches of snow a year, Brighton Ski Resort is a favorite for families. Many locals learned to ski at Brighton, and its no-frills, no-nonsense environ makes it affordable to those who want to put in some serious time on the slopes. Brighton is located on the public lands within the Wasatch-Casche National Forest, and night skiing is available in certain locations. www.brightonresort.com
The Grand American Hotel is primed to offer the best of Salt Lake City. Photo courtesy Grand American Hotel.
Stay In Style
Grand America Hotel: Superlative luxury is found in the heart of downtown Salt Lake City. The Grand American Hotel was built in 2001 with one important consideration in mind – it’s within easy walking distance of restaurants, nightlife and cultural attractions and less than an hour’s drive from some of the state’s best ski resorts. At this 5-diamond hotel, convenience ranks right up there with comfort. Plus, the views are unrivaled. www.grandamerica.com
Hotel Monaco: Upbeat, trendy and playful, Hotel Monaco in Salt Lake City brings a refreshing approach to elegance that isn’t stodgy. Located on Main Street, this star of the Kimpton Hotel group brings contemporary design to a historic building. If a stylish boutique hotel is on the checklist, this favorite is a must. www.monaco-saltlakecity.com
Traveler’s Notes
In Town
Local Brews: It’s been said many times: Salt Lake City is rarely the first town to come to mind when considering breweries and pubs. Yet, the city has relaxed its restrictive laws regarding alcohol sales and cut out the mandatory “membership fees” required for service at local bars. Local brewery Red Rock Brewing Company (www.redrockbrewing.com) started in 1994 and continues to create award-winning craft beers, served at three brewpub locations. It’s not alone – Squatters Craft Beers pours a dozen of its specialty concoctions at its three Salt Lake City-area brewpub locations (www.squatters.com), while Epic Brewery, the newest hop-master in town, offers samples of its prized beers in its Tap-Less Tap Room with food orders (www.epicbrewing.com).
Best of Burgers: When you’ve just finished a downhill run at more than 30 miles per hour, the last thing you want is a salad. Porcupine Pub & Grille’s Big Cottonwood Burger is a whole 1/3-pound beef patty loaded with bacon-sauteed mushrooms, herbed aioli and barbecue sauce, cheddar, swiss and fresh sliced veggies on a sourdough bun. Served with steak fries and a glass of froth-topped brew made locally, it’s just plain awesome (www.porcupinepub.com).
Lucky 13, however, has an undisputed heavyweight with its Big Benny, a sloppy-good gourmet behemoth stacked with house-smoke bacon, caramelized onion, cheeses and Lucky 13 sauce on 28 ounces of beef. Benny is a fresh-ground dream measuring one foot in height (www.lucky13slc.com).
The popularity of low-carb and no-carb diets such as the South Beach and Atkins diets have given carbohydrates a bad rap. Registered dietician Anna Reinwand of the OSU Medical Center, however, shares the truth about carbs.
“Carbohydrates are not bad for you,” explains Reinwand. “Foods containing carbohydrates have been the staple of diets of humans for a very long time.
“Foods containing carbohydrates provide fiber, B vitamins, vitamin A, vitamin C, vitamin E, magnesium, manganese, chromium, as well as many phytochemicals that can help keep us healthy,” she adds. “For many of these nutrients, carbs are the best way to get them in your diet.”
Carbohydrates, along with protein and fats, provide energy.
“When you cut out foods with carbs, you are eating fewer calories, and you do lose weight,” says Reinwand. “If you want to lose weight and keep it off, you have to make changes in your life that you’re willing to stick with forever.”
She recommends, instead, eating healthy carbs and using the USDA’s Myplate nutrition guide.
“Choose healthy carb choices like fruit, vegetables, bread and crackers made from whole wheat flour, whole grain pasta, brown rice or corn tortillas every day,” says Reinwand. “Limit foods made from refined white flour, white rice, pasta and most desserts to once a week or less.”
If you always feel hot or cold, there could be a number of medical reasons why, says Andrea Dryden, APRN-C, at St. John Health System’s BlueStem Cardiology in Bartlesville.
“If the patient has had these symptoms long-term, it is possible that the patient is cold or hot natured,” says Dryden. “It is important to rule out any disease that may affect the body’s natural ability to regulate temperature.”
And that’s worth a discussion with a doctor.
“Chronic or ongoing complaints of feeling cold could be a result of a rheumatologic issue or chronic inflammation,” says Dryden.
If your cooler body temperature is a recent concern and paired with weight changes, fever, tachycardia, pain, constipation, dry skin or irritability, the culprit could be a thyroid, hormone or even steroid disturbance, says Dryden.
On the flip side, feeling hot is frequently associated with hormonal imbalance or rheumatologic disorders, she adds.
Feeling hot would warrant quicker medical evaluation, especially with persistent fever, weight loss, night sweats, a rapid pulse or wounds with red streaking away from the injury site, adds Dryden.
If the hot or cold feelings are localized to a particular area, it could be a very serious condition or possible infection.
“A complaint of a hand, foot, finger or toes feeling cold could be acute arterial occlusion or blood vessel blockage,” cautions Dryden. “This is considered an emergency, and if left untreated, could lead to loss of the area affected.”
Prostate screenings have become a controversial topic, says Dr. Brad Burget of INTEGRIS Family Care Central in Oklahoma City.
“Several important groups no longer whole-heartedly endorse routine prostate cancer screenings,” he says.
According to the American Urological Association (AUA), the greatest beneficiaries of prostate cancer screenings are men ages 55 to 69.
“Those (patients) are strongly recommended to engage in a shared decision-making process with their physician,” Burget adds.
The AUA recommends the same discussion for men younger than age 55 with a first-degree relative with prostate cancer and men of African-American descent.
“Much of care today is shifting away from a paternalistic practice of medicine to a more patient-centered practice, which involves both the patient and the physician in the decision making process,” says Burget.
The new guidelines stem from a belief that the potential harms (such as urinary incontinence and erectile dysfunction) of certain prostate cancer screening methods may outweigh their potential benefits, Burget says. The shift in thinking, however, does not mean men with symptoms of or at high risk for prostate cancer should stop consulting a doctor.
Symptoms of prostate cancer include decreased urinary stream, increased frequency of urination, inability to fully void, lower back pain and sexual dysfunction.
“If a man is having symptoms, he should discuss them with his health care provider,” advises Burget.
