By SCOTT CHERRY Restaurant Critic on Apr 20, 2011, at 3:21 PM Updated on 4/20 at 3:21 PM
TABLE TALK
Hope Egan, owner of Hope’s Table catering, said Thursday she plans to open a new restaurant called Tallgrass in downtown ...
Naples Flatbread & Wine Bar has become the first restaurant to sign a lease for space in the new One Place building, located ...
Merritt’s Bakery has begun using skinless sausages from Tulsa’s Siegi’s Sausage Factory for its breakfast sausage rolls.
Regular ...
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A reader asked this question of Scene editor Ashley Parrish, who passed it along to me:
"Does anyone know why so many BBQ places in Tulsa (and surrounding area) offer tabouli as a side dish?"
I never thought much about that, but I don't know, either. Unlike a lot of steakhouses, barbecue joints rarely are owned by someone with a Middle Eastern heritage.
I have, on occasion, seen tabouli in American-style diners and even hamburger joints, sometimes in place of coleslaw.
If anyone has a logical answer to the question, please let us know.
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