Brian Schwartz

User banner image
User avatar
  • Brian Schwartz

Posts

Preserving a Family Legacy

“I grew up in a typical Italian household,” says Sonny Dalesandro. “There was always food cooking, and I was always being asked to help out.”...

Red Light Chicken

You may remember Allison Goss from her days as a painter and conservator at the Philbrook, but before that, she worked in restaurants most of...

A Seed that Blossomed

There are over a million restaurants in the United States. Each year, the James Beard Foundation chooses the 20 best to compete for its Outstanding...

To Jim, Love Johnna

Once upon a time, in those halcyon days when the war had just ended and Tulsa was the Oil Capital of the World, a man...

Redefining Fine Dining

There are two restaurants, two cafés, twelve concession stands and three event centers at the Tulsa Zoo. Each day, Cameron Werry is responsible for every...

Eiffel Tower Grilled Cheese Co.

When Josh Caffey was growing up, he ate a lot of grilled cheese sandwiches.  “We didn’t have lots of money,” he explains, “so we had...

Food is Fun Again

There’s something peculiarly primal and satisfying about friends sitting around a fire with delicious meat sizzling in the flames. For that reason and many more,...

Embodying Cocina de Autor

Some chefs are born with a love of food and cooking and their earliest memories are of perching on a chair or ladder helping mommy...

Oakhart Barbecue

Oakhart Barbecue’s hours are from 11 a.m. to 3 p.m., but if you get there any time after 1:30, chances are you’ll find a locked...

Outdoor Dining Awaits

 Brian Schwartz (Tulsa) Amanda Jane Simcoe (OKC) There’s a beautiful but brief time in Oklahoma when the weather is, dare we say it, perfect for...