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Brian Schwartz
Posts
A Servant’s Heart
He’s a Navy man, and his arms ripple with muscles and tattoos. He looks like a tough competitor. Ben Alexander, executive chef of the Tavern,...
Jazzed Up Cuisine
Would I like to go to Tulsa? Boy I sure would. Well, let me off at Archer, and I’ll walk down to Greenwood. – Bob...
A Cajun Time Warp
There’s a little black door by the side of an old, red-brick building on Tulsa’s Cherry Street at Peoria Avenue. Open that door, go under...
Nostalgic Connection
Elvis is in the building. Just past the swaggering statue of Elvis Presley at the entrance to Tally’s Cafe South, the space opens up to...
Dos Bandidos
There’s a lollipop explosion on the plate – as bright as the Venice Beach, California, street art on bare brick walls – at Dos Bandidos’...
A Marine With Mojo
The dinner is set for tomorrow evening, but preparations are well underway. The Cuban mojo pork is slowly simmering. By tomorrow, it should be fork-tender...
Modern Take on Old-World Cuisine
You wouldn’t expect to get the best pastrami in town from a guy who grew up watching his grandma can homemade preserves on a farm...
Still Got It
There’s a bit of a hip California feel to in the raw in Tulsa’s Brookside (its copyrighted name is, indeed, all lower case). Wiry, relaxed,...
A Wide-Reaching Taste
“I missed the taste of China.” Always poised and elegant, Sally Yau has a wistful look as she recalls leaving Beijing in 1999 to study...
A Rugged Man on the Go
[dropcap]T[/dropcap]here are certain wild herbs and mushrooms that can only be found above the treeline of the Colorado Rockies. Most chefs don’t use them. Those...
