Posts Tagged Oklahoma City Food Photography
There’s nothing I love more than breaking the Oklahoma stereotype. Tornadoes, cowboy boots, teepee’s.. yeah that stuff is out there. But there is a whole side of Oklahoma that’s just waiting to be discovered. One of the places contributing to the growth of OKC is my new found breakfast obsession, Flint. It’s located at the bottom of the historic Colcord hotel, across from the newly renovated Myriad Gardens. Looking out the window at the downtown view, you don’t feel like you’re in Oklahoma. Flint is the perfect blend of cozy and upscale. Its lounge area and unique fireplace not only sets the restaurant apart, but also makes it the place to be now that fall has arrived. As if that isn’t enough comfort, just try the food. This visit I decided on the lemon ricotta pancakes with papaya chutney, while Hannah ordered the heart healthy omelet. Both had the melt-in-your mouth deliciousness factor. (Very important.) Though I’ve yet to try it, Flint is open for lunch and dinner as well. If it’s anything like breakfast then I think we’re in for a treat.
Breakfast is serious business. Thanks for putting up with me and my camera, Hannah.
For more info and to see a menu check out their website! http://flintokc.com
15 North Robinson Ave. OKC, OK -Free valet parking during your meal (up to 90 minutes).
Confession: I have an infatuation with the Devon tower. It has become a compass when I’m lost and a landmark when giving directions. It surpasses all other buildings in our little skyline so much that it looks out of place. Not to mention that it’s extremely photogenic. As if I needed another reason to love this tower, now there’s Nebu.
Nebu is a cafeteria style restaurant with a fresh twist. Although it’s located inside the Devon tower, you don’t have to be an employee to come here. It’s menu offers salads, sandwiches, pizza, and sushi; along with other hot items like pasta, burgers, and burritos. Nebu is taking a step in the right direction for OKC, offering healthier, simple solutions for lunch. When you’re short on time usually eating right goes out the window, but that doesn’t have to be the case. And the best part? It won’t break the bank.
Nebu is located in the garden wing of the Devon Tower. Open Monday-Friday 7:30 am – 2.pm. *Coming Soon* Illy Coffee to be opened in August. Future blog post? I think so!
My taste-tester for the day.
Whether you find yourself getting caught in traffic, spilling something all over a new shirt or forgetting your phone at home.. Some days just call for chocolate. Not that we’d need an excuse for that. Every once in a while (everyday), I get a chocolate craving that just won’t go away. A craving that not just any chocolate could take care of. Something warm and gooey could only do the trick. But who has time to make a warm gooey cake at a moments notice? During one of my said cravings, I was desperately rifling through recipes and found this one for cake in a cup. I doubted that a cake made in the microwave could actually taste good, but much to my surprise it was unexpectedly delicious. One recipe makes two servings. Three if you just need a sampling. Or one…if you’ve had a rough day.
1/4 cup flour
1/4 cup sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
Splash of vanilla
3 tablespoons chocolate chips (optional)
Put dry ingredients in a mug and mix well. Add egg, milk, oil, vanilla, and chips. Mix with fork. Put in microwave for three minutes. Allow to cool and enjoy.
* This recipe would be great made with peanut butter, coconut, cinnamon, or banana etc. Make it your own!
While living in Massachusetts I learned many things, but mainly: 1. Pretty winter snow is overrated. 2. There is no such thing as real Mexican food that far north. Now that I’m back in Oklahoma I appreciate Mexican cuisine even more. So for me, Cinco de Mayo is a great excuse to eat anything that involves a tortilla.
Chipotle Tacos with Fire Roasted Corn Salsa
- 1 can chipotle peppers in adobo sauce
- Juice of 2 limes, divided
- 2 tablespoons honey
- 2 tablespoons Worcestershire
- 1 1/2 teaspoons Mexican oregano
- 4 cloves garlic, finely chopped
- 1/4 cup vegetable oil
- 1 1/2 to 2 pounds flank or skirt steak, 1 inch thick (ask the butcher to tenderize it twice)
- kosher salt and coarse black pepper
- 16 soft taco-size corn or flour tortillas, charred. I like the La Abuela brand because they come ready to cook and taste homemade.
Toppings for tacos
- grilled sweet corn, scraped from the cob
- pico de gallo (make your own or use pre-made) mix with grilled corn
- Crumbled Queso Fresco
- black beans
- sour cream or plain yogurt
- lime juice
Seed chipotle peppers then purée with adobo sauce into a smooth paste. Add 4 tablespoons to a large plastic food storage bag. Place remainder in a small freezer bag with the date for future use. To the large food storage bag, add the lime juice, honey, Worcestershire, oregano, garlic and vegetable oil. Mash up the bag with your hands to combine.
Season steak with salt and lots of black pepper. Drop it in the bag and press out most of the air as you seal up the bag. Maneuver the marinade evenly around the meat and marinate in the fridge for several hours.
Bring the beef to room temperature. Pre-heat the broiler and set an oven rack one notch up from the center. Shake off excess marinade, place beef on a broiler pan and broil 5 minutes on each side for rare, 12 minutes total for pink center or medium.
Let meat rest 5-10 minutes then thinly slice against the grain. Serve with charred hot tortillas and toppings above or of your choice. Serves 4-6
- Feel free to use chicken as well as steak. Grilling the meat also works well if you prefer not to use a broiler.
Local defines everything I love. Their philosophy is to eat real food from farmers in the area, to be self-sustained and creative, and over all, to simply be original. Oklahoma has needed a restaurant like this for a long time.
Local’s originality is the key to their success. Although they might be a little under the radar for now, I have a feeling it won’t be like that for long. They do things differently, right down to serving lime in the water instead of lemon. It’s the little thoughtful things that make a difference.
Their location is a bit deceiving from the outside it looks like it might be a small cafe in a strip mall. After going inside I was more than surprised. It’s spacious and has a modern vibe to it. Who says that you have to be a hipster-tree hugger to eat healthy? Local has some unique features that set it apart.
- Localville – a space created just for the little ones. It’s completely separate from the rest of the restaurant so it’s a perfect place to bring the kids and still fit in some alone time. They can play and eat in this supervised area. The only problem being they might not want to leave.
- Local Market - a take-out version of Local, where you can purchase fresh and frozen foods to be prepared at home.
- Private Event Space – A dining room available for private parties. The room will feature different artwork throughout the year and it even has a private entrance for VIP guests or surprise visitors.
But as great as all that is, what about the food? I tried the Sweet Potato Ravioli with brown butter and swiss chard. The homemade pasta was light and smooth and the brown butter sauce was richly divine. But I must admit, I was stealing bites of my mom’s Turkey Lasagna the entire time. Initially, I thought the portions looked small, but I think that was just because my eyes were bigger than my stomach. Local offers a long list of atypical lunch and dinner items, we just happened to be in the mood for the two italian ones, so don’t think that’s all they offer. I still managed to find some room for dessert, Banana Split Bread Pudding. It’s served with a whole banana, vanilla gelato, and then lightly drizzled with chocolate and caramel sauces. I saw the table next to us throwing jealous glances our way a few times. Not that I’d ever let that stop me. The service we had needed some improvement, but given that Local is still in its beginning stages, we can’t be too hard on them. After all, it’s hard to find a place that’s taking strides not just to stand out, but to stand for something.
You can view Local’s menu here.
2262 West Main Street Norman, OK 73069
Tuesday-Saturday at 11am.
Friday and Saturday there is a Late Night menu from 10pm-2am.
As the temperatures increase, so does my readiness for all things summer. Although it has only been Spring a few days, I find myself dreaming of having a tan already. I guess I may be jumping the gun just a bit. But can you blame me after living through a Massachusetts winter last year? This warm weather sparked my craving for homemade lemonade. This wasn’t one of those, “oh-that-sounds-good” cravings…it was more like the can’t-concentrate-or-be-productive kind of cravings. Nothing from a can, bottle, or powder was going to do the trick. So what started out as an innocent craving turned into a photo shoot. What can I say? I had some very photogenic lemons.
But you see, problems arise with these types of cravings when you only have four lemons on hand. The thing is, sometimes when we run into problems the result becomes better than what we had intended in the first place. Since the amount of lemon juice squeezed was minimal, I needed something else. I had a tangelo in the fridge, so I went ahead and squeezed that too. The result was even better than what I had originally planned. Seems like lemons are always teaching us life lessons.
- Mix 3 cups water
- 1 cup lemon juice (or in my case, add other citrus juices with the lemon. Tangelo, orange, lime ect.)
- 1/2 cup sugar
*optional – I didn’t have any on hand, but I thought a few sprigs of mint would be prefect.
*I also used Meyer lemons, which have a stronger citrus flavor and are less bitter.
Unless you are currently attending OU, you probably won’t find yourself frequenting Campus Corner very often. And in doing so, you could very well be missing out. When I first discovered Cafe Plaid it was pouring rain. I was being towed along by one of my best friends who insisted that I would love this place. She was right. As it turns out, Cafe Plaid is the perfect complement to a rainy day.
The atmosphere seemed even more inviting in comparison to being pelted by the rain and wind outside. It has a cozy and relaxed vibe that conveys that you should come and stay awhile. Study, catch up with friends, hang out, read. Don’t rush. This element alone sets the cafe apart from so many others.
Cafe Plaid serves sandwiches, soups, and salads; as well as having their own coffee bar complete with a mouth-watering selection of baked goods. All of their bread and baked goods are freshly made in-house. (Totally worth the carbs.) Most of their sandwiches are served on Focaccia bread. Since Italian is completely foreign to me, I had no idea how to pronounce Focaccia. Upon realizing the pronunciation (foh-kah-chuh), I tried my hardest to refrain from ninja slicing the air and yelling, “Fo-Kah-CHUH!” from the top of my lungs.
Admit it. You’re thinking about trying it right now. Go ahead..
My friend ordered the Tomato Provolone (pictured above). While after much contemplating I decided on the Grilled Veggie. It includes fresh zucchini, squash, mushrooms, tomatoes, onions, and lettuce; lightly drizzled with balsamic vinegar and olive oil, which gives a hint of tangyness to the vegetables. Of course, it all rest upon the homemade focaccia bread, adding an almost fluffy texture opposite of the slightly crunchy vegetables.
*Note the Grilled Veggie originally comes with Pesto Mayo, which I substituted for oil and vinegar.
And I could not forego the soup, especially because of the weather. Cafe Plaid has a handful of different soups each day. I chose the Tomato Basil and was not disappointed. It has a nice balance between being too creamy or having too much broth, and it’s infused with just the right amount of herbs. The soup tasted even better when paired with the sandwich.
And of course, I couldn’t leave the comfort of the warm indoors to re-enter the windy trek back to the car without a coffee in hand. All of Cafe Plaid’s coffees are 100% Fair Trade and 100% Organic, not to mention roasted locally to ensure they are as fresh as possible. I ordered a Coconut Mocha that in my opinion, trumps Starbuck’s.
What started out as a somewhat dreary day turned into a lovely one. It’s amazing what good food, coffee, and friendship can do.
To view Cafe Plaid’s website, click here.
333 West Boyd Street
Norman, Oklahoma 73069
Directly across from the North Oval at the University of Oklahoma.
*Be aware of the lunch rush. If you visit during prime eating hours, expect a long line.
Monday thru Friday – 7:30 am to 4 pm
Saturday – 9 am to 4 pm
Sunday – 10 am to 4 pm
Reviews have become somewhat of a strategic adventure for me. The name of the game being, how appetizing can I make these pictures look with as little equipment as possible, all the while trying to go unnoticed? My goal is to always be seated near a window. Luckily, the entire entrance of First Watch is filled with windows. Not so lucky for me however, the only tables by the windows seated at least a party of 8.. I brought my mom along with me for this review and upon seeing the huge tables she asked me, “Now are you sure you need the windows?” Of course I did. Needless to say, the hostess had an inquiring look upon her face when we requested one of the large tables. There were only two of us after all, and plenty of smaller seating options around. When our food arrived I attempted to discreetly take my huge camera out of my bag, along with a white foam board for a reflector, silently hoping to draw as little attention to myself as possible. No such luck. But it was all worth it in the end. I got the photo. And then it was time to eat..
First Watch is not a locally owned business in OKC, but after eating there a few times, I decided I needed to make an exception and tell you about it anyway. Hidden away in Quail Springs Marketplace, First Watch can easily go unnoticed. It is camouflaged by stores and you might not even realize that it’s actually a restaurant. First Watch is a self-proclaimed “daytime cafe” serving only breakfast, brunch, and lunch options. They close at 2:30pm so if you want to go, don’t plan on making a midnight pancake run like you might do at IHOP. And for good reason, First Watch isn’t just another pancake house. It’s more like an IHOP on steroids–better service, atmosphere, flavor, ingredients, and overall experience.
The atmosphere is calming and inviting; from the warm hue of the walls to the appetizing, yet artistic paintings of coffee and pancakes. Thankfully, you won’t find any loud, overplayed, pop music draining away your morning happiness here. The menu is diverse and accommodates a variety of preferences. Whether you are looking for healthier options, low-carb, gluten-free, or to indulge; there’s something for everyone. They use fresh, flavorful ingredients like avocados, honeydew, pineapple, berries, red peppers, tomatoes, spinach, and a variety of cheeses (just to name a few). My personal favorite thing to order is the Siesta Key Cocktail (featured above). The bottom is filled with crunchy granola, then layered with two kinds of creamy organic yogurt, nuts and fresh fruit, then sprinkled with sugar for an unexpected bite of extra sweetness. And oh so delicious. It comes with the muffin of the day. I find the muffin to be good, but nothing to brag about. Since I have visited a few times, I have had the opportunity to sample a variety of menu options and have not been disappointed. They have pancakes in unexpected flavors from Muesli and Multigrain to Bacon and Cheddar, Chocolate Chip, and Banana Crunch with Granola. Their lunch items are equally satisfying as well. (Just imagine a gooey sandwich filled with Swiss, Havarti, Monterey Jack and Cheddar cheeses; melted between a grilled parmesan-crusted, sourdough bread, accompanied by a rich Tomato-Basil soup.) Basically, you can’t go wrong. The prices are reasonable and I have never had bad service. They bring a personal pitcher of water and coffee to your table. It’s something I wish more places would do because it really makes things easier for everyone. Next time you find yourself craving breakfast, skip the fast food and give First Watch a try. And don’t mind the girl with the camera, she’s just doing what she loves.
- See the First Watch Website, including their full menu, here.
Quail Springs Marketplace
W. Memorial Highway & N. Pennsylvania Ave.
2328 W. Memorial Road
Oklahoma City, OK 73134
Everyone has certain foods that they associate memories with. Growing up, I have many memories associated with this soup. It’s an original recipe by my Grandma Wentworth. When my mom asked for a copy, my grandma had to really think about the exact amount of the ingredients she put in it. She had never written it down before. Years later, my mom’s copy has been crumpled, stained, torn, and dripped upon. I guess you could say this soup is a winter staple for our family. Whenever my mom would have to go out-of-town she would make this soup before she left. (That way my dad wouldn’t have to try to figure out what to cook.) It’s a soup that get’s better a few nights after it’s made, when all the flavors get a chance to seep into each other. Give this recipe a try, I promise it’s not your typical vegetable soup. And it’s perfect for those chilly winter evenings!
3-4 lb. rump roast (cut into small pieces) two bay leaves (remove later)
14 oz. can of diced tomatoes 1/8 teaspoon ground oregano
1 cup ketchup Pinches of basil, thyme, and pepper, and garlic powder
1 teaspoon Worcestershire 1 Tablespoon chili powder
2 Tablespoons chicken bouillon 1 can mushrooms-optional
• Cook meat in a large pan until meat turns gray. Sprinkle a little garlic powder over meat. Cook slowly on medium to low heat until meat is tender. About an hour
2 cups sliced celery (about 6 stalks) 2 cups sliced carrots (about 5 carrots)
2 cups chopped onion (about 1 onions) 3 cups chopped cabbage
6 cups diced potatoes (about 6 large) 1/4 cup chopped green pepper
1/2 cup frozen peas 1/2 cup frozen corn 2 Tablespoons butter (add last 30 min. of cooking)
Add vegetables to meat mixture and simmer several hours until vegetables are tender. Fill pot with desired amount of water to cover vegetables. Add the frozen corn, peas, and butter the last 30 minutes. Makes 8 quarts.