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Brian Schwartz
Posts
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...
Reaching the Summit
Everyone talks about the view, and there it is, the million lights of Tulsa spread beneath you like a softly twinkling carpet of stars. You...
How to Dough It Right
Sometimes, standing by the austere yet elegant gray walls of his Palace Cafe – one of Tulsa’s most revered fine-dining establishments on the corner of...
A Holiday Haunt That Lives
In the middle of a dark, windswept night of early winter, the corner of 31st Street and Yale Avenue in Tulsa is as deserted as...
The Grilled Cheese MeltDown
Sitting on a bright red barstool, Terry Stephenson hitches his suspenders and smooths his white goatee as he tells his buddies a joke he heard...
