Edward Delk's: Menu overhaul gets assist from Juniper chef Justin Thompson
BY SCOTT CHERRY World Scene Writer
Thursday, September 13, 2012
3/28/13 at 8:08 AM
When the owners of Edward Delk's wanted to overhaul the restaurant's menu, they turned to a longtime friend and one of the top chefs in town.
"Eric and Hunt asked me for advice about the menu," said Justin Thompson, chef-proprietor of Juniper. "They said they wanted to re-do it, and I said, 'Sure, why not?'
"We all went to high school together, and Hunt and I even played together on the football team."
Although the restaurant had been open less than a year, Eric Richards and Hunt Hawkins said they wanted to retain a few of the most popular items, install a few entrees and expand the appetizers and salads.
"We didn't have the capability to do much in the original kitchen, so we put in some new equipment so we could prepare everything here," Richards said.
Thompson said the new dishes reflect an American pub-style cuisine, with some gourmet twists on traditional dishes.
We went by for dinner recently to check out the new menu. We shared an appetizer of sweet potato tots ($5) and a tomato and mozzarella salad ($7) while deciding on our entrees.
A generous portion of small, fried tots were served in a modern cocktail glass with two dipping sauces, garlic aioli and spiced ketchup. The aioli showed a nice balance between the garlic and mayo, and the ketchup tasted like a smoky barbecue sauce.
The salad was Edward Delk's take on a traditional Caprese with tomatoes, mozzarella cheese and fresh basil over a balsamic reduction with a sprinkling of Parmesan crisp crumbles.
For our entrees we selected the B.E.L.T. sandwich ($8) and grilled lemon-chicken pasta ($13).
The sandwich included applewood smoked bacon, a fried egg, lettuce, tomato and basil aioli, and the aioli played off the egg-and-bacon flavor perfectly. This dish would be a treat for breakfast, lunch or dinner.
The lemony pasta dish featured hand-cut pappardelle noodles with a mix of wild mushrooms, tender chicken and arugula in an herbed butter sauce.
Edward Delk's has full bar service, including a variety of specialty cocktails all priced at $10, Oklahoma craft beers on tap and a nice list of bottled beers. The wine list was impressive, but I found the prices a bit steep.
I was surprised to find only one person doing double duty waiting tables and tending bar on a Friday night. She did the best she could under the circumstances.
Edward Delk's, located in the Philtower Building and named after the building's architect, is a small place with a big-town feel, one of the most charming in the area.
The room includes the original terrazzo floor and tabletops made from marble recovered from the top floors of the Philtower. The walls behind an eight-seat banquette display Delk's plans for the Philtower and a photo of the building under construction in 1927.
"We also have replaced the old metal barstools with more comfortable and nicer looking ones," Hawkins said.
An iron staircase leads to a second level that can be used for private functions.
427 S. Boston Ave.
(on a scale of 0 to 4 stars)
11 a.m. to 11 p.m. Monday-Thursday,
11 a.m. to 2 a.m. Friday-
Saturday; accepts all major credit
Original Print Headline: New dishes
Scott Cherry 918-581-8463
The B.E.L.T. includes applewood smoked bacon, fried egg, lettuce and tomato with basil aioli. MATT BARNARD / Tulsa World
Co-owner Eric Richards (left), chef Justin Thompson and co-owner Hunt Hawkins have been friends since high school. MATT BARNARD / Tulsa World
The chili-rubbed shrimp and cheddar grits is one of the new entrees at Edward Delk's. MATT BARNARD / Tulsa World
Sweet potato tots are served with spiced ketchup and garlic aioli dipping sauces. MATT BARNARD / Tulsa World