Clark Crew BBQ
3510 Northwest Expwy.
Oklahoma City, OK
(405) 724-8888

Clark Crew

Before Clark Crew opened reports appeared with increasing frequency in the local food and restaurant news about the upcoming restaurant, progress made on renovation of the former Macaroni Grill into what was planned as one of the city’s largest barbecue restaurants, and the food that all of us could look forward to trying. Some had already experienced the owner’s award winning food from the numerous barbecue competitions he had entered, and the almost equal amount of awards he had collected from his entries.

The publicity about award winning barbecue being available to the mass market actually created a “mass market” of people being willing to be on a waiting list that I heard lasted up to two hours just to get the opportunity to have a seat in either the dining room or the even larger outside patio to order a meal at Clark Crew. The reviews indicated that it was worth the wait, but I was still wondering how long it would be until I had a chance to try it in what I would consider to be a reasonable waiting time.

The opportunity for me to try it came about rather unexpectedly when the Corona virus epidemic was just beginning to hit. My first visit to the restaurant happened to be on the last day restaurants were open before the city mandated that all dining rooms be closed and that restaurants serve takeout only (I believe at that time outdoor patios were not allowed to operate either but later when patio dining was permitted Clark Crew was well suited for it with their 500 seat capacity outdoor dining).

The day I went the restaurant seemed to have a large contingent of staff (although I do not know if it was their full crew). It felt very surreal, though, to see almost all of the tables in the dining room empty, I think partly out of panic that news reports had caused about going to restaurants at that time. The irony was that with the lack of customers in the dining room, there was no problem in social distancing if people felt that this was an issue.

While I was dining the staff was called to an impromptu staff meeting from which I could not hear the conversation, but it was obviously related to the impending closing of the restaurant (although as I mentioned it was not technically closed because they were allowed to serve takeout and I am not sure about the city’s regulations about patio dining at that time). Most restaurants at that time, though, reported that even with takeout being allowed they were only doing a small fraction of their normal business when the regulations about closure went into effect.

Nevertheless I felt that I experienced the restaurant’s normal food and staff operation. The only difference was that there were very few customers.

The Barbecue

Three meat tray with extra vegetables

The Three Meat Tray is a good way to sample what is available at Clark Crew, although even with this there were a couple of other meats I wanted to try. I did order extra vegetables because there were two of us sharing the plate, but in terms of quantity I think the tray plus one extra vegetable would have been about right.

Since this section is about the meat I will mention the highlights: brisket, pork, and turkey. Okay, that is all of them, but apparently that is the way it is at Clark Crew.

Actually I would have to say that the Brisket was probably the most impressive of the three. I am somewhat of a snob about brisket having enjoyed it when I lived in Austin much like I do some of the food items in Oklahoma City that are common here but are never the same when I go anywhere else. I will have to say that the brisket here was almost as good as I remember from Iron Works Barbecue in Austin (in the days before Franklin Barbecue and other restaurants opened which have possibly taken the crown as the best in the city).

The Chopped Pork was a meat I rarely see mentioned in Clark Crew’s reviews, and I did not think it was a contender for the best meat on the tray. I do think, though, that it is a good complement to the others I ordered. The meat was fatty, which is neither good nor bad–just something that some people would be interested in ordering while others probably would not.

The Turkey was notable because it was so much better than most of the ones served in other restaurants. This is actually the one I would order if I only had one meat choice out of the three–not because it had a flavor that was better than the brisket, but because of the whole package of flavor, texture, and the way that turkey does not make me feel that I have had a heavy meal.

I did not pay a whole lot of attention to the sauce. I thought it was fine and for now I would say it is neither better nor worse than at other restaurants. I did pay attention to the flavor of the meats without putting sauce on them. In Austin many say that good meats (particularly brisket) does not need any sauce. Personally I did not find that to be true in Austin and it was not true here (I liked all of the meats better with sauce).

There are other web sites that have reviews of other meats, and I think all of them sound like good possibilities.

Side Dishes
There was definitely one standout on the side dishes–the Cornbread. They must have an army of workers in the kitchen churning out home made cornbread because there was nothing institutional or mass produced about the flavor, texture, or freshness of it. Cornbread comes automatically with every order (at least on the trays). Here I guess it is not really a “side,” it is a main part of the meal.

Next on my list were the Beans, which were as good here as I have experienced anywhere.

The Okra was a real treat and had an excellent flavor, but was a little less crispy than I usually like.

The Potato Salad was something that I found to have a less interesting flavor than at some other restaurants–this will probably be a pass for me the next time (but I still rate it high because it is made the way that I think a lot of people like it).

Other Items
One interesting feature of Clark Crew is that the building used to house a pizza restaurant, and they use the ovens that came as part of the building to prepare some very well regarded pizzas.

They also serve steaks, pizza, hamburgers, and other items. From the reviews it sounds as if the restaurant puts as much care into their preparation as they do the barbecue, rather than being the all too common situation where the rest of the menu seems like an afterthought.

Chocolate cake

I tried the Chocolate Cake, a “featured cake” which is not a regular menu item but was the daily special. Although it was enjoyable, I have now had more time to look at the menu and I think next time I will try the banana pudding (which to me is more traditional with barbecue).

A Summary
Barbecue in Oklahoma tends to be very inconsistent, and some days it is not as good as others. I consider it a good sign that on one visit I experienced the consistency of quality that I would like to have all the time (all the meats were cooked equally well and with the vegetables I had different opinions about the flavor but not the execution of them).

The issue I mainly read about in other reviews is the large crowds that have been coming trying to get a limited number of tables. I know that they “reopened” in summer 2020 with some of the tables blocked off to provide social distancing, but I do not know what the crowds are like now. They do have takeout, and you can place orders through some of the food delivery services.

I would recommend trying Clark Crew, even if you have to use non-traditional means to do so.

RATING: 25

Cuisine: Barbecue
Cost: $$$
Hours: Open Daily
Smoking: No smoking
Alcohol: Full Bar

Most Recent Visit: Mar. 16, 2020
Number of Visits: 1
Best Items: Brisket, Smoked Turkey, Beans, Cornbread

 

Special Ratings

	Brisket
	Chopped Pork
	Smoked Turkey
	Beans
	Potato Salad
	Okra
	Corn Bread
	Chocolate Cake

The Catch
2127 W. Memorial Rd.
Oklahoma City, OK

(405) 849-4300

The Catch on Memorial Rd.

There is a prominent local radio talk show host who I find interesting not only for his political views and knowledge of current events, but who also frequently shares personal stories which can be good sources of information as well. On a recent program he mentioned that he had tried a newly opened Cajun restaurant called The Catch, and how it serves “real” Cajun food as opposed to some others which may taste good but are not authentic Cajun. He knows because he moved to Oklahoma City from Lafayette, Louisiana. My own visits to Louisiana have confirmed to me that not all restaurants around the country that are trying to capitalize on the Cajun food popularity really live up to what they advertise themselves to be.

The Catch is a chain out of Texas, a state which itself has a pretty substantial Cajun population. The Catch’s first venture outside of Texas has been in Oklahoma City, where they recently opened three restaurants (The Catch’s web site only lists the location on Memorial Road but Yelp indicates that there are two others).

The menu at The Catch is not very extensive but it certainly fit my experience of how Cajun food should taste. I know that many people are seeking good taste rather than authenticity, but with this type of food I think preparing it the right way (as the radio talk show host said) is the key to it being good. In any case, this particular restaurant is what I would describe as good.

The price was a little high, but I splurged a little bit (readers can refer to the menu below and determine whether it is within their price range).

I got an order to go, but it looked as if the take-out containers were served to everyone whether they ate in or out. The major difference was that if you ate on the premises you could get refills on the drinks. They also had a condiment bar in case you wanted to add some flavor to the food. One of the employees advised me that he liked the food as it was served and did not make use of the additives they provided, and I agreed with him after trying the food. I should point out that in Louisiana the custom seemed to be to eat the food as it was served and to not add anything to it.

Shrimp

Fried shrimp and hush puppies

The main dishes at The Catch include fried shrimp, catfish, oysters, crawfish, and chicken. There is also boiled shrimp, Po Boys, tacos, and some blackened dishes. I went with the Fried Shrimp, and got the smallest order they had (which was just about the right size for lunch). I was pretty impressed with the shrimp, and I found that the batter was lighter and much more flavorful than most that I have tried (it would probably be in the mid range for those in Louisiana and very high on the scale anywhere away from the coast). Their largest order is called the “Jumbo,” not to be confused with the fact that all orders have what I would consider to be jumbo shrimp in terms of size.

The Hush Puppies were the least impressive part of the meal I had, but I still enjoyed them (they were just a little more mushy than most).

Red Beans & Rice

Red beans and rice

The shrimp baskets come with fries, but they offered to substitute Red Beans and Rice for them at no extra cost. For me this was a real treat and a real bargain. The order of red beans was quite large and had an exceptional smoky flavor with a large amount of sausage thrown in. They were spicy to a good and appropriate level, and I certainly think this restaurant knows what they are doing on this dish.

Gumbo

Gumbo

I wanted to try the Gumbo, which was the main thing that ran up the price for me. It turned out to have very much the same kind of smoky flavor that was in the red beans and rice, but the gumbo had different ingredients including some shrimp and what seemed to be a larger amount of sausage than was in the red beans and rice. In fact, I thought at first that they had mistakenly given me two orders of the same thing until I dug in and found that the ingredients were different (the sauce seemed to be exactly as the one in the red beans & rice).

Other Comments
Some of the highlights of The Catch included the freshness of the shrimp and the flavor of the gumbo and red beans & rice (I think they had the same sauce). I also have to say that they know what they are doing with the sausage (there was a generous amount in the red beans & rice and even more in the gumbo).

I did notice a “fried food” aftertaste from the shrimp, though. This is understandable because obviously the shrimp was fried, but I think there are some kinds of oil that I like better than others and one was not my favorite (the flavor was good but it was just the aftertaste that did not come off so well).

Both the gumbo and red beans & rice were so impressive that I really think I need to go back and try some other items.

RATING: 23

Cuisine: Cajun
Cost: $$
Hours: Open Daily
Accessible: Yes
Smoking: No smoking
Alcohol: Beer and Wine

Most Recent Visit: Mar. 6, 2020

Number of Visits: 1

Best Items: Gumbo, Red Beans and Rice, Fried Shrimp

Special Ratings

	Fried Shrimp
	Red Beans and Rice
	Gumbo

Menu (Mar. 2020):

Cafe 7
14101 N. May Ave.
Oklahoma City, OK

(405) 748-3354

Cafe 7 on North May Ave.

Cafe 7 has four menus (all of which offer choices in the same price range): Sandwiches, Pizza, Pasta, and Salads. The pizza is individual sized, and the pasta menu follows the trend of some national chains in offering a variety of dishes along with a “build your own pasta” selection. Cafe 7 is strictly local, though, and I think the real beauty of it is that you get individually prepared items with the type of selection that is normally available mainly in larger restaurants. They can meet all kinds of dietary needs, such as serving vegetarian and gluten free dishes, and the source of the food seems to be largely local. More than anything else I am impressed with the quality of the food.

Seasonal menus offer additional choices, some of which are higher priced. Most of my favorite items are from the regular menu, but there have been some standouts from the seasonal menu.

Cafe 7’s interior

Some of my personal feelings about Cafe 7 are that I like the dining room, I like their tea, and I think the prices are reasonable. I sometimes find it a problem that they close at 8:00 P.M., but they do not seem to mind if customers stay after this time. I thought they had the best cupcakes in Oklahoma City, but they are no longer available and the staff tells me there is nowhere else that I can buy them (meaning that they did not come from one of the local cupcake restaurants). It is not really necessary to order a dessert here, though, since the meals are filling enough.

When customers enter the restaurant they pick up one of the order sheets, fill out the choices, and go to the counter to pay. Special orders are also available, but these sometimes have a higher price (I think the soup and sandwich combination I ordered was a dollar extra). I sometimes ask for suggestions from the employees at the counter, and I really have never gone wrong with the sandwiches, pasta, or seasonal specials they recommend. If they are busy, though, I think the system of giving you the menus while you are waiting in line works very well.

Sandwiches

Turkey and guacamole sandwich

On my first visit I ordered a special that is not listed on the menu– a half sandwich with soup. The full order of Turkey and Guacamole Sandwich (pictured above) was as good as the first experience, and reinforced my idea that this is a good flavor combination. The turkey seemed to be roasted (not processed), and I think this set it apart from most turkey meat served in restaurants. The bread has changed since my first visit (not better or worse– just something different). The fact that the guacamole blended well with the turkey speaks to the art and thought that went into creating the sandwiches offered here.

The Cuban

The Cuban reinforced my opinion that the sandwiches are top quality. With pulled pork, ham, Cuban relish, onions, pickles, Swiss cheese, and Dijonnaise sauce on a toasted hoagie there was plenty about this sandwich to like. I did not notice any flavors that particularly stood out except the sauce and Swiss cheese, and all the meats were good. The sauce was a little spicy, probably comparable to most of the city’s Mexican restaurants.

Soups

Cream of broccoli soup

The Cream of Broccoli Soup sounded very good, but I thought the flavor was a little flat. The most disappointing thing, though, was that it was too salty for me. I thought the soup was fresh and good quality, but I tend to find the best soups at ethnic restaurants rather than ones that are American style.

Tomato basil soup and cobb salad

The Tomato Basil Soup was also one of my favorite items at Cafe 7, although I would not place it in the same category as the soup at some of the city’s better Italian restaurants.

Ms. Vickie’s Chips used to be served with all sandwiches, but they later dropped this in favor of the much better all natural Popchips potato chips. As of 2015 they seem to have changed the chips again, but in any case they are better than the original Ms. Vickie’s (but customers can still get Ms. Vickie’s for an additional cost if they want).

Salads
The Cobb Salad tasted very good when I sampled it, but I think it would not be filling enough to order as a meal (even though the regular salad is twice the size of the one shown in the picture). The honey mustard dressing was one of the highlights of it, after trying several less flavorful versions at other restaurants (such as Interurban).

Pasta

Rigatoni Sorrentino

Wanting to try items from the pasta section, I chose the Rigatoni Sorrentino because it sounded good from the menu. It also tasted good with a very good seasoning that I thought was not overpowered by Italian spices (one of my pet peeves in Italian restaurants). This dish contains grilled chicken, mushrooms, and sun-dried tomatoes, all of which I thought were very good. The tomato cream sauce was also better than I thought it would be (I am not a big fan of cream sauces). This isn’t the kind of Italian food you get at Vito’s, but I thought it was very good and I enjoyed it.

Pasta maggio

Pasta Maggio was recommended by an employee at the counter, and was also very good. This had a creamy pesto sauce that I thought was not as good as the one with the rigatoni sorrentino, but the ingredients made up for it with chicken, mushrooms, and artichokes. Overall I would have to say this was the best pasta dish I have tried.

Pasta primavera

The Pasta Primavera is the one that I consider “my other favorite” (along with pasta maggio). This has a lemon flavor, and the banana peppers give it somewhat of a kick (in a good way that is not too spicy). I also like the vegetables in this one.

Pizza

Margherita pizza

Several types of pizza are served, including a “Build your own pizza” that comes with sauce, cheese, and up to three meat toppings. Margherita Pizza was one of the specialty pizzas offered (all pizzas are the same price unless you get more than three toppings). I thought the Margherita pizza was a little disappointing in the flavor of the pizza and texture of the crust. It had standard tomatoes instead of the sun dried tomatoes served in most Italian restaurants, and the flavor of the cheese was rather overwhelming compared to my perception of the way a Margherita pizza should be. The ingredients were fresh and good quality, but this was not my favorite pizza in terms of flavor.

Seasonal Menus

Fettuccine bona

Cafe 7 provides more variety by offering seasonal menus of different types of items. For instance, in Summer 2013 the Fettuccine Bona was an item I found very refreshing with green and red olives and a flavorful pesto seasoning. Another good item was the Muffaletta, which I thought was well made (with good sauce, meat, and bread). Other choices from the menu were a sirloin salad, salmon salad (both of which cost more than the standard menu items), two wraps, and an ultimate margherita pizza.

Chicken pot pie

The Chicken Pot Pie which I first had from the Fall 2016 menu (and again in Winter 2020) was an excellent version of a dish I usually order at any restaurant which has it on the menu. In case they have it in the future you may like to know that the crust and gravy were both good, it had large chunks of white meat chicken, there were plenty of potatoes, but I would say it was short of the other vegetables I usually like in a pot pie. It met my standard of not being too salty, and overall I liked it very much.

Hatch green chile mac & cheese

The Hatch Green Chile Mac & Cheese has evolved over a couple of years to the point that this is perhaps my favorite seasonal dish served. The cheese is thin and fully melted, and along with the fresh green chile I think this is what makes it special to me. On the heat scale the chile is about four out of five (not as spicy as they usually serve in New Mexico but spicy enough to really bring out the flavor).

Desserts

Red velvet cookie

Some of their desserts have been wonderful, such as the Chocolate Mousse and the Cupcakes. However, they keep changing the desserts all the time, and I know the cupcakes are no longer available. I am not sure what is good at the moment, or if the Red Velvet Cookies, which I liked, are still available.

Additional Comments
Customers fill up their own drink cups, and there is a choice of three kinds of iced tea: black, green, and white.

Side dishes are somewhat limited, but I liked the Potato Salad (and I would have liked it even better if it were not made with mayonnaise).

When Saturn Grill had a location on Memorial Road I was able to compare a number of items there and at Cafe 7. My conclusions were that Saturn Grill had better vegetarian sandwiches overall, but that the turkey and guacamole and Cuban sandwiches at Cafe 7 were better than any of the meat versions served at Saturn Grill. I liked the pasta dishes better at Cafe 7, but overall I thought the seasonal menu was much better at Saturn Grill. I never really formed an opinion about who had better soup.

Cafe 7 has now opened a restaurant in downtown OKC, and the large number of customers on North May attests to its continued popularity. People know good food when they taste it, though, and this is certainly among my favorite places. Update Sep. 2020: According to published sources the downtown location is closing.

RATING: 23

Cuisine: Deli
Cost: $$
Hours: Closed Sunday
Accessible: Yes
Smoking: No smoking
Alcohol: Beer, Wine

Most Recent Visit: Feb. 19, 2020
Number of Visits: 10+
Best Items: Turkey and Guacamole Sandwich, Cuban, Tomato Basil Soup, Pasta Maggio, Pasta Primavera, Chicken Pot Pie (seasonal menu), Hatch Green Chile Mac & Cheese (seasonal menu)

Special Ratings

	Turkey and Guacamole Sandwich
	Cuban
	Pastrami Reuben
	Classic Turkey & Swiss
	Pasta Maggio
	Pasta Primavera
	Rigatoni Sorrentino
	Margherita Pizza
	Tomato Basil Soup
	Cream of Broccoli Soup
	Signature Salad
	Cobb Salad
	Potato Salad

Seasonal Menu

	Fettuccine Bona (Summer)
	Muffaletta (Summer)
	Green Chile Mac & Cheese (Summer)
	Chicken Pot Pie (Fall & Winter)

Menu (Feb. 2020):

Vito’s Ristorante

7628 N. May Ave.
Oklahoma City, OK
(405) 848-4867

Vito’s and the next door restaurant Bacon at the old location

Update 2020: Vito’s has moved to 7628 N. May. The photos in this article are from the old location at 7521 N. May Ave. The food is still the same, and takeout orders are available (and are a good option during the virus outbreak when all Oklahoma City restaurants have been ordered to close their dine-in facilities). I have included some takeout suggestions at the bottom of the article. The Sean Cummings Irish Pub is now next door to Vito’s at the new location.

With Italian restaurants I generally find one or two dishes that stand out among the rest, and which I will usually order on return visits. At a few restaurants, though, the red sauce, cheese, and overall flavor are so good I can imagine that I would enjoy just about anything served, and so far this has been the case with Vito’s Ristorante.

Located in north Oklahoma City, Vito’s is among the several Italian restaurants I would have tried simply because of its proximity to me. Fortunately, though, I also consider it one of the better choices that can be found anywhere in the city.

The emphasis at Vito’s is all on home made food from family recipes. Cathy Cummings, the owner of Vito’s, grew up in a family that operated an Italian restaurant in Kansas City, and the food at Vito’s not only reflects the family’s traditional recipes but also some of Kansas City’s notable specialty dishes such as chicken spedini. The bread, sauces, and olive oil dipping sauce are all made in house, and the food is about as close to “home cooking” as you can get.

Vito’s is open for dinner only and dinner portions are quite large. Dinners come with either soup or salad, and of course bread. Smaller dinners are also available such as Italian sausage or meatballs (they are not on the menu but Cathy suggested this to me).

Cathy’s husband operates the restaurant next door (formerly an Irish pub but now a restaurant called Bacon), and the front door of the building can take you into either restaurant. The two restaurants work together on some items (such as the bread baking), and it has been interesting to see the two restaurant concepts unfold over time (I do still miss the Irish pub, though).

Salads and Appetizers

Complimentary bread

Customers begin the meal with complimentary home made Bread. This fresh bread and olive oil dip is addictive, running the risk that you will feel nearly full before the meal even arrives.

Tomato and basil soup

Many dinners come with a choice of soup or salad, and usually I find the soup to be a better choice. The Tomato and Basil Soup, for instance, was truly memorable for its flavor, freshness, and quality. The soups change daily and probably seasonally, but I was particularly impressed with this one.

Salad

Salad is a good choice as well, and as the photo demonstrates this is much more than the typical “house salad” served at many Italian restaurants. The salad at Vito’s has greens that are actually green, and the tangy dressing is quite good (although I still prefer the dressing at Papa Dio’s).

Lasagna

Lasagna

One of my favorite dishes at Vito’s has been the Lasagna, a wonderful concoction of beef and pork meatballs, pasta, cheese, and sauce that is not quite like any other lasagna dish I have tried. The meatballs are cooked into the sauce, but would be easy to remove if you are a vegetarian. To me, though, this is definitely one of the best parts of the dish. So far this is the best lasagna I have found in OKC.

Chicken Dishes

Chicken marsala

The Chicken Marsala was frankly not my favorite dish here, but it impressed me by having a better flavor than the cream sauces I have tried in many other restaurants.

Chicken scaloppine

Chicken Scalloppine is a relatively recent addition to the menu, and originally only veal was served. However, the mushrooms, capers, olives, and lemon butter sauce are really too good to be kept to only one dish, and I thought the chicken version was a definite winner. This dish was a good balance of flavors, and is a good alternative to the red sauce dishes (but you don’t have to miss out on the red sauce because it is served with pasta on the side).

The Chicken Parmesan was excellent as well, with tender chicken and a light sauce. The parmesan cheese slices lightly melted on top contributed as much as anything to the excellent quality of the dish (as they do with the eggplant dish).

Spaghetti

Spaghetti and meatballs

Spaghetti and Meatballs were memorable not only for the meatballs, but also for the sauce. The meat seemed to be the same as the one used in the lasagna, only formed into larger balls (two meatballs were served with the order). The sauce had thick chunks of tomatoes and vegetables that made it delicious and filling. It had a noticeable sweet flavor, but I think it is the same sauce used in all the dishes at Vito’s. It just seemed sweeter with the spaghetti due to a lack of distractions such as cheese that would offset the sauce’s flavor. A generous amount of basil was used, but this seems to be the case with all the dishes at Vito’s. I was particularly impressed with the spaghetti for being a very satisfying dish with no cheese (although the server will add parmesan cheese if desired).

Eggplant Parmesan

Eggplant parmesan

The Eggplant Parmesan is one of the best in the city, and on an earlier menu it was listed as “Vito’s specialty” (now there are three dishes listed as specialties). I think the eggplant truly qualifies as a specialty because they have everything down right, including the breading, the eggplant, and the sauce. This is one of the two or three eggplant parmesan dishes in the city that I think is definitely worth trying. Of special note is the fact that Vito’s has avoided the temptation to overcook the eggplant.

One further note is that I frequently share this dish and I feel that the quantity is more than adequate for two persons (but when sharing I order an extra soup or salad).

Kansas City Specialties

Italian sausage

Italian Sausage is one of the items at Vito’s that is well known for being authentic and one of the best examples that can be found in Oklahoma City. Since some time passed between sampling the meatballs and the Italian sausage, I cannot say for sure which is better. It seemed, though, that both were excellent. The spices in the Italian sausage were so unique that this appears to be the reason the sausage is especially sought out. The sausage shown in the photo was a side serving, and it is available in the number of pieces desired or on a dinner.

Chicken spedini

The Italian sausage is one of the several specialties Cathy brought from Kansas City, and which is popular in the restaurants there. Another is the Chicken Spedini, a breaded and highly seasoned grilled chicken dish with no tomato sauce, but which comes with a side of pasta that gives a balance of flavors. I enjoyed this dish not only because of the flavor, but also because it is not often I find something I like to order at Italian restaurants that is a departure from the normal dishes served at every restaurant.

Desserts

Spumoni

Vito’s does not have as many dessert choices as other Italian restaurants (I think it is because very few customers ever have room for dessert). One that is good, though, is the Spumoni ice cream which is much like the three-flavored Neapolitan ice cream found at ice cream shops (except that these flavors are a little different).

Chocolate cake

If your appetite can handle, it, though, I really recommend the Chocolate Cake which is so rich I think one piece can be shared by everyone at your table no matter how many are at the table.

Takeout Orders

House salad for takeout

Dinners come with soup or salad, and the house salad is usually my choice.

Caesar salad

I think this is one of the best Caesar salads in town.

Eggplant parmesan for takeout

Eggplant parmesan is one of the House Specialties, and is one of my favorite dishes.

Takeout order of ravioli

Ravioli does not have broccoli or pasta on the side, but it does come with a salad. This is a good choice for takeout because it keeps well and reheats well (in case you cannot eat all of this at one sitting as I seem to not be able to do).

Takeout order of chicken scaloppine

Chicken scaloppine is one of my favorite items here.

All of the items I have tried for takeout have had the same flavor and quality as in the restaurant. Cathy provides her home made bread to go with the meals (just as you get in the restaurant).

I think the ravioli is a good choice if you want to reheat the dinner and get more than one meal out of it (I did not get to try the chicken scaloppine as a leftover so I do not know how it comes out). With the eggplant parmesan the only thing that I thought suffered as a leftover was the texture of the eggplant (eggplant is not one of my favorite vegetables to begin with, but I do like the way Cathy makes it).

Closing Comments
Vito’s is a small family run operation, and it is obvious that much care is taken to assure high quality. Probably the biggest drawback is that the menu is smaller than other Italian restaurants, but there is no shortage of good choices. Some items have been added over time, and if you don’t see what you want chances are that they can still cook it for you. Pizza is really the only item I might have expected the restaurant to have that is not served.

Vito’s is a dinner-only restaurant (in 2008 it began serving lunch but this has now been discontinued). I like the limited hours, though, because this is one way they maintain the high quality (and every time I have gone I have seen Cathy there).

Wine is available from the wine list or the house wines. My information also says they have a full bar, but I am not sure about this.

The bottom line about Vito’s is that it and Papa Dio’s are my favorite Italian restaurants in the city. I order different items at each restaurant, though (here it is usually eggplant parmesan and at Papa Dio’s it is usually chicken cacciatore or a pasta dish with cacciatore sauce). In my opinion these two restaurants are co-winners of the chicken parmesan contest.

RATING: 25

Cuisine: Italian
Cost: $$$
Hours: Dinner only (closed Sun.)
Accessible: Yes
Smoking: No smoking
Alcohol: Wine

Most Recent Visit: Feb. 12, 2020
Number of Visits: 10+
Best Items: Eggplant Parmesan, Lasagna, Chicken Parmesan, Spaghetti and Meatballs, Italian Sausage, Chicken Scaloppine, Chocolate Cake

Special Ratings

	Eggplant Parmesan
	Chicken Parmesan
	Chicken Scaloppine
	Lasagna
	Spaghetti and Meatballs
	Chicken Spedini
	Italian Sausage
	Spaghetti and Meatballs
	Chicken Marsala
	Tomato Soup
	Salad
	Chocolate Cake

Menu (Oct. 2016):

Sean Cummings Irish Pub

7628 N. May Ave.
Oklahoma City, OK
(405) 841-7326

The old location at 7523 N. May

Update 2020: Sean Cummings Irish Pub has reopened and is located next to his wife’s restaurant (Vito’s) at 7628 N. May. The interior photos in this article are from the old location at 7521 N. May Ave. Both Vito’s and Sean Cummings Irish Pub have takeout orders available even when the dine-in facilities have been ordered to stay closed during the virus outbreak.

When I was visiting England it seemed that neighborhood pubs were a reliable source of good food, and although it was not fine dining it was enjoyable. For some items, such as fish and chips, I found it better to go to larger restaurants that specialized in that item. Although Sean Cummings’ Irish Restaurant and Pub would not want to be accused of committing the heresy of serving English food, the concept of Irish pubs is very similar to the English variety. At Sean Cummings’ Restaurant the atmosphere is relaxed, drinks are an integral part of the menu, and the food served is what I would call comfort food. Because of this, when I went to Sean Cummings’ Restaurant I felt right at home.

Over my lifetime it seems that American restaurants in Oklahoma City have largely disappeared. There is still an abundance of hamburgers and fried food, but it is difficult to find places that serve food that taste like home cooked meals. Although Sean Cummings’ Restaurant is European, there are enough similarities to the home cooked meals I have experienced to say that this is a good place to satisfy these cravings. Like many European style restaurants, it is not as much the exotic nature of the food that attracts me as its familiarity, and the feeling that this is the type of food that I really like.

Salads and Appetizers

Bread served as an appetizer

Meals start out with a serving of bread. At the old restaurant I was not overly impressed with the bread, but now I find it to be one of the highlights of the meal. In fact, this bread is so good that I use any portion that manages to remain uneaten as a supplement to my breakfasts.

Soup and salad

A soup and salad plate are also available, such as the one pictured. I do not know the full list of soups offered, but the emphasis is on traditional varieties that taste home made. The Clam Chowder was very good, and Sean Cummings’ Restaurant is one of the few sources of it in Oklahoma City (and as at Sean’s former restaurant Boca Boca, seafood items are some the best that can be ordered here).

Irish Stew

Irish stew

My initial visit to Sean Cummings’ Restaurant was at the original location in The Village after Boca Boca had been turned into the Pub. Now after two location changes and a time when the Irish Pub was not open at all, the Irish Stew I tried at the first location is still my favorite item at the restaurant. This is a classic stew with meat, potatoes, and vegetables thrown in, but I have had very few stews that taste as good as this one. Stew is a dish that I commonly associate with American restaurants, but it is one of the reasons I have found most American restaurants in the city to be so disappointing (and Sean Cummings’ Restaurant, by contrast, to be so good). This dish is not a traditional American dish, but I think it is something that helped inspire American cooking when much of it was better than it is now.

Shepard’s Pie

Shepard’s pie

Shepard’s Pie is another traditional comfort food, made with ground beef, carrots, green beans, cheddar cheese, and a liberal amount of mashed potatoes. I thought it had a flavorful sauce, and was another good dish. It may also be the most filling dish that the restaurant serves.

Fish and Chips

Fish and chips

To judge Fish and Chips my standards are primarily the ones I ate in London and secondarily the ones on the Oregon and California coast. I know Oklahoma City should not and probably cannot be held to the same standards, but the ones at Sean Cummings’ Restaurant were quite good nevertheless. They were good fish with a good batter, and this is about all that is involved in the fish. The chips (french fries) were about the same quality, but this is the area where I felt the ones in London were noticeably better. The dish was missing cole slaw or something to accompany it to balance the flavors and to offset eating so much fried food, but this can be ordered as a side dish.

Bangers and Mash

Bangers and mash

The Bangers and Mash (Irish sausage links) dispel the idea that Irish food might be bland, with a very spicy sausage and peppery gravy for the mashed potatoes. The sausage tasted a little like bratwurst and the gravy was very much like I would expect brown gravy to be, except that it had quite a lot of pepper. The mashed potatoes were a little disappointing in taste, but at least the texture was good and I did not believe them to be instant.

I am used to spicy Asian food, but I am not used to the kind of spiciness found in the bangers, so they were not quite as enjoyable as German bratwurst or other sausages would have been that do not have as much kick to them (I also do not care for the hot links served at barbecue restaurants). This is just my personal preference.

Other Items
This section is for items I did not order but for which I have had reports that they are very good:

Corned beef

The corned beef looks appetizing, but I have not had a chance to try it.

Desserts

Creme brulee

Several desserts were offered, and the Creme Brulee I tried was good but I thought was overpriced, and better ones are served at other restaurants.

Takeout Orders

Bread comes with takeout orders

Bread is not only excellent with the meal, but is great with breakfasts at home. The bread was freshly baked, but was still good for three or four days after I had it at home (although it was a struggle to keep it around this long without eating it).

Shepard’s pie

I enjoyed the takeout version of Shepard’s Pie with no noticeable diminishing of quality from the dine-in version.

The Pub has been known for its live music and relaxing environment, but at times when you cannot dine in, at least the food seems to be just as good as it is when you eat in the restaurant.

Closing Comments
Sean Cummings’ Restaurant offers a good choice of items, but my favorites are the ones I consider to be the more healthy options such as the Irish stew. Other dishes are available that I have not yet been able to try, and they all look interesting. Based on my experience here and at Boca Boca (Sean’s previous restaurant), I would not be hesitant to try anything on the menu. There is an overall freshness and good quality to everything served that I think makes this an excellent restaurant.

RATING: 23

Cuisine: Irish
Cost: $$
Hours: Dinner only (open daily)
Accessible: Yes
Smoking: No smoking
Alcohol: Beer and Drinks

Most Recent Visit: Jan. 26, 2020
Number of Visits: 5
Best Items: Irish Stew, Bread

Special Ratings

	Irish Stew
	Shepard’s Pie
	Fish and Chips
	Bangers and Mash
	Creme Brulee
	Bread

 

Ranch Steakhouse

3000 W. Britton Rd.
Oklahoma City, OK
(405) 755-3501

Ranch Steakhouse

Growing up in Oklahoma I never realized that other parts of the country did not enjoy the same abundance of good quality steaks as here, but in recent years it has been much harder even in the Southwest to find the same kind of beef I remember as a youngster. I am not sure where along the supply chain much of the beef seems to have lost its flavor, but I have learned to distrust many of the claims made by restaurants that they serve a great steak.

Ranch Steakhouse on the north side of Oklahoma City, though, goes a long way in my quest to find steaks that live up to my expectation of the way I know they can be. I do not know if Ranch Steakhouse has the best steaks in Oklahoma, but I believe it is close. I cannot afford to go to all of the steak restaurants to find out which one is actually the best, but at Ranch Steakhouse I am pretty sure people will be satisfied that this is about as good as it gets.

Even though Ranch Steakhouse is quite upscale, blue jeans are about as common here as they are at Cattlemen’s at the Stockyards. It is expensive, but I think people will consider it a bargain for the quality of meat served, especially when compared to upscale restaurants in large cities (although I say this without having much first hand experience with them).

Ranch Steakhouse’s web site includes the following information about the steaks:

Every evening you’ll find an extraordinary menu featuring 100% USDA Certified Prime tenderloins, strips, and ribeyes being skillfully prepared and cut by hand for each guest who dines with us. Our exceptional chef-driven cuisine consists entirely of custom aged hand cut Prime Beef from Nature Source that is never exposed to antibiotics or hormones and fed on grass up until just before being processed. We also offer a selection of Grade 12 Japanese Wagu Filets, 100% Grass Fed Filets and Dry Aged Ribeyes.

In ordering a filet the waiter informed me that there were three levels that could be ordered: the filet I ordered from the regular menu was about $50, the 100% grass fed filet was about $80 (this one is more tender), and the Japanese Wagyu was $30 per ounce (and is the most tender). The latter two are not listed on the menu, and the difference with the 100% grass fed meat is just the amount of time they are fed grass (the regular beef is grass until the time of processing).

The bottom line is that even the “regular” steaks are what I consider to be a special treat, and these are the ones I am saying are among the best in Oklahoma. I ordered the grass fed filet in 2010 when it was not as expensive as it is today, and I would say my enjoyment level of both types of steak was about the same.

Also in 2010 they were saying that their most expensive steak was “Kobe beef,” and I think they had to change this to “Wagu” because of the the term “Kobe” being a trademark for only certain beef which comes from Japan (and there were about a dozen restaurants in the entire United States that served genuine Kobe beef). I did not ask them on the last visit what they mean by “Japanese Wagu,” but I think this is the same steak they were selling earlier as “Kobe.”

For my taste Ranch Steakhouse is top quality, but there may be other levels of top quality available at a few restaurants in the country that are at a higher level then here.

Salads and Appetizers

Chop House Salad

Even though I thought the steaks were top notch, I did not feel the same way about the Chop House Salad. This was a good salad, but it did not seem to me to reach the same level as the salads at Boulevard Steakhouse, Cheever’s, or a number of other good restaurants. The fact that it was topped with cheddar cheese was not a good sign to me, and I was underwhelmed enough by the other ingredients to think that maybe putting cheese on top was actually an improvement. Still, it was not bad, just a little below the level I would expect in a very good steak restaurant.

There are quite a few other choices for salads and appetizers, so I do not know if I would have a better opinion overall if I tried some of the other items.

Steak
Of course steak is the main reason to come to Ranch Steakhouse. All of the steaks are “Prime,” are grass fed until just before the time they are processed, and are hormone and antibiotic free. I believe being grass fed is the most important factor in the good flavor I find in the steaks here.

Strip

The menu has changed somewhat since an earlier visit I made in 2010. At this time the regular menu was not being advertised as being grass fed, but you could get grass fed beef at a higher cost. At this time I ordered a grass fed Strip at the higher cost. This cut, though, had extra fat and slightly different flavor that has since made me stick with the filet.

Tenderloin filet on a recent visit

My most recent order of a Filet was quite good, but was cut into bite-sized pieces which was quite surprising to me (but I think in a good way). I had eaten a filet on a previous visit, and this continues to be my first choice when coming here.

They now offer the filet at three different sizes (7 oz., 10 oz, or 16 oz.). The one pictured is ten ounces (which I shared, and both of us found it to be the right size).

Steaks are available with a choice of toppings for an extra charge, but with beef this good I am not sure it could be improved upon.

Side Dishes

Side sampler

A Side Sampler of vegetables is available for $20 as of the time of this writing, consisting of two vegetables plus a baked potato. The choices of vegetables can be made from their list of about eleven items (I am not including the various types of potatoes). My plate had two baked potatoes because the waiter said the potatoes were small that evening, but normally you get one (also I think the waiter did us a favor because there were two of us). In any case, I cannot complain about what you get for your money.

I have not found all of the side dishes to be equally enjoyable, though. The two in the photo (asparagus and carrots) are among the best I have tried. Probably my first choice on any visit, though, would be the baked potato. It came with all the toppings I like, and the potato is always cooked the right way.

Au gratin potatoes

The Au Gratin Potatoes surprised me, though, by not matching what I consider to be the overall quality of the restaurant (although I felt the same way about the chop house salad). I thought the potatoes had too much garlic, too much cheese in relation to the other ingredients, and potatoes that were not crispy enough with a texture I did not enjoy (other than that it was good, of course).

My choice of broccoli and carrots was on the suggestion of the waiter, and I might advise this tactic when coming here for the first time or when not knowing what you would like from the vegetable menu.

Dessert

Dulce de leche cake

One feature that does seem to be as good as the steaks, though, is the desserts. The Dulce de Leche Cake I tried was one of the best after dinner treats I have had in Oklahoma City. I also understood from the waiter that this is the only dessert Ranch Steakhouse makes in house, so this may be the only one about which I would have such a high opinion. This particular dessert, though, was well worth the money.

Other Comments
After several visits I have concluded that Ranch Steakhouse probably has the best steaks I have tried in Oklahoma City (or in the case of Red Prime, which also has excellent steaks, Ranch Steakhouse seems to be less expensive). The problem, though, is that many of the side dishes at Ranch Steakhouse do not match up to the steaks. Ranch Steakhouse is my personal choice for “best steak,” but for a whole meal experience, including salad and side dishes, other restaurants such as Boulevard Steakhouse or Red Prime might be a better choice.

Ranch Steakhouse is located in north Oklahoma City away from the popular tourist areas (but just down the street from the popular “restaurant strip” on Lake Hefner), so it does not seem to be on the tourist radar for out of town visitors. I think, though, that it offers an excellent taste of Oklahoma steak. It is certainly popular with locals, and it usually seems that even when I go on weekdays, I end up getting one of the few tables available. I think there is good reason the locals make regular visits when they want a fine dining experience.

I think reservations would be a good idea on weekends, but so far I have done fine by going and taking my chances (all of these visits were on weekdays).

They have valet parking here, but for me this would not be something I would want to consider since the entire parking lot seems like a short walk to me.

RATING: 26

Cuisine: Steaks
Cost: $$$$
Hours: Dinner Only (Open Daily)
Accessible: Yes
Smoking: No smoking
Alcohol: Full Bar

Most Recent Visit: Jan. 9, 2019
Number of Visits: 4
Best Items: Filet, Baked Potato, Broccoli, Carrots, Dulce de Leche Cake

Special Ratings

	Filet
	Strip
	Baked Potato
	Carrots
	Asparagus
	Chop House Salad