-
Brian Schwartz
Posts
Balancing Many Plates
It’s brightly lit with lots of white – it’s minimal, blond wood gleaming. Gambill’s Wine and Coffee, a new tapas bar in Tulsa, is absolutely...
A Tribute to
Willie and June
“After football practice, I remember running to the restaurant, grabbing a sopapilla, ripping it open and stuffing it full of meat and sauce. Then I’d...
A Peek Behind the Curtain
Even if you’ve been coming here for so long that all the servers know your little ways and preferences – like how you like your...
Sky-High Cuisine
“I was full of fire back then,” Greg Hughes told an Oklahoma Magazine interviewer in early 2018, recalling the days when he dared to open...
The Wonder of it All
Twelve years ago, if you’d been invited to visit the skyscraper that housed one of New York’s most powerful Wall Street law firms, you might...
Rustic Chophouse
Joe Garrett, the general manager and part owner of Broken Arrow’s swanky new steakhouse, looks every inch a Marine. And he was – deployed to...
Like Coming Home
Doris Matthews, owner of the beloved Tucci’s for 25 years, is a bit like the Mona Lisa. Gregarious, a fixture, seemingly there forever … yet...
The King of Barbecue
In the world of competitive barbecue, there are two big contests a year, and to some, it’s more important as the Super Bowl and World...
Ghost Dragon Express
During the three years since it opened, the big and glitzy Bond Event Center has hosted numerous glamorous weddings and black-tie charity galas. Then, the...
A Food Lover’s Guide to Oklahoma
By Brian Schwartz and Amanda Simcoe Veal chops Polo Grill, Tulsa This rich, hearty dish with asparagus risotto and mushrooms satisfies with its lovely balance...
