By TULSA TO DO on Jan 19, 2011, at 3:48 PM Updated on 1/19 at 3:48 PM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
I loved ...
Salsa is the kind of thing for which you don't need a precise recipe.
Chop some tomatoes and jalapenos and throw in ...
Homemade pizza is easier to make than you might think. In Wednesday's Scene section, you can read our tips on making the ...
Tomorrow, Duke's Southern Kitchen opens in Bixby.
Duke's is the latest restaurant from Tim Baker, the man behind the Brasserie and Sonoma, both in Brookside. The cuisine is decidedly not that of the Brasserie's or Sonoma's.
The concept is to take the best foods from the South -- fried green tomatoes from Georgia, she-crab bisque from South Carolina, chicken-fried steak from Texas, biscuits and gravy from Oklahoma -- and combine them into one delicious and grease-stained menu.
Today, I had a taste of Duke's fried chicken, made just like it should be in a cast-iron skillet and served with mashed potatoes and bourbon cream gravy. It may just be the best fried chicken in town. You can read more about it in a story we have planned for next Wednesday's Tulsa World.
But the thing I'm wanting to try is the biscuit and gravy burger. When Executive Chef Justin Thompson showed me the menu, I laughed out loud when I saw it listed. "No way. A biscuit and gravy burger??"
Yes, it's true. The burger portion is made with andouille sausage and ground beef. It's topped with grilled onions, smothered in bourbon gravy and sandwiched between homemade biscuits. I can't wait to try it.
Duke's is next to the SpiritBank Event Center in Bixby.
Only active print or digital subscribers of the Tulsa World are allowed to post comments on stories posted to Tulsaworld.com. After you fill out the form below and click submit, your comment will be published instantly online along with your screen name.
By clicking "Submit" you are agreeing to our terms and conditions.
