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Brian Schwartz
Posts
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...
The Real Deal
Go east on Tulsa’s 36th St. North, past brown and stubbly fields, bales of hay neatly stacked and then, after crossing Sheridan, turn right on...
A Lifelong Student
So here he comes, big and burly yet tired from the kitchen – his crisp chef whites still as starched and elegant as the impeccably...
Chippers Seafood and Southern
“I opened my own restaurant in Cleveland when I was nineteen,” says pastor Ken Johnson. “I was just a kid – didn’t know what I...
The Next Great Adventure
Three o’clock on a bright, late autumn afternoon and all the shops on Sand Springs’ Main Street are deserted – except for one. The narrow...
Going
Full Throttle
Stroll any evening into Local Bison in downtown Tulsa, through the crowds at the bar, and head for the kitchen. There, you’ll find Nick Andoe,...
Radish
Walking into Radish is like entering the home of a kindly and slightly eccentric relative – it’s a fun place to be. And, as with...
