Brian Schwartz

Chinese take-outs serving “Szechuan-style” dishes are as common as sunflowers in Kansas. But the difference between them and the fiery, vibrant cuisine of China’s Sichuan...

“I’ve been cooking as long as I can remember,” says Paul Wilson as he strolls through his new restaurant, Papa Ganouj. “When I was 12,...

Tall and rugged with tousled hair, he’s the sort of man you’d expect to see hanging 10 above a soaring wave or relaxing aboard a...

It seemed like half of Texas had gone crazy. A man walked in off the street, ordered 22 egg rolls, slowly ate them one by...

Far away in the brilliant blue of the Caribbean Sea is a tiny island where everything shuts down for lunch. Workers grab their bicycles and...

Order the guacamole. Everyone does. It’s prepared tableside, and it’s fun to watch diners scramble to take photos as the chef deftly peels glistening avocados,...

The pine shelves are laden with Wild West trinkets, and tables are jammed with truckers in overalls hunched over huge plates of chicken fried steak. But...

Italian restaurants are family affairs, and Mary’s, one of the oldest Italian restaurants continuously running in Tulsa, is no exception. Just walk around the old...

Back in the early 1940s, Knotty Pine was a rough bar in a tough part of town, and David Woodard’s grandmother used to carry a...

You’re on an interstate blander than soggy bread. You turn left six miles east outside of Tulsa city limits, and suddenly the magic begins. You’re...