Restaurant news: Brookside by Day begins offering dinner
BY SCOTT CHERRY World Scene Writer
Thursday, September 20, 2012
9/20/12 at 4:10 AM
Brookside by Day begins offering dinner
Brookside by Day, one of the most popular breakfast-lunch spots in town, now is offering dinner 5:30-9 p.m. Tuesday-Friday.
"A lot is going on in Brookside these days, and I thought we would see if we might be able to take advantage of the foot traffic the area is getting," owner Kyle Phillips said.
Better known simply as BBD, the restaurant is reprising its lunch menu for the dinner crowd with a variety of soups, salads, sandwiches, wraps, burgers, quesadillas and entrees such as chicken-fried steak, pork chops and fried shrimp.
Phillips has completed some remodeling inside and out and said he hopes to have a liquor license in the next few weeks.
BBD is located at 3313 S. Peoria Ave.
Michael V's ends summer with Barefoot dinner
The flier reads "Summer is nearly over but you can still go Barefoot," referring to an evening of food and Barefoot wines at 6:30 p.m. Wednesday at Michael V's, 8222 E. 103rd St.
The menu will include an oyster nacho (fried oyster on top of a fried wonton and topped with bearnaise sauce), a salad, beef short ribs and a strawberry-kiwi-lemon cream tart.
Barefoot wines will include pinot grigio, pink moscato, cabernet sauvignon and moscato.
Diners who wear flip-flops or sandals will be eligible for special prizes.
Cost is $45, plus tax and gratuity. Reservations: 918-369-0310.
King Estate dinner slated at Wolfgang Puck
Michael Fusco next week will stage his first wine dinner since he recently became executive chef at Wolfgang Puck Bistro, 3330 S. Peoria Ave.
The dinner, scheduled 6 p.m. Tuesday, will feature wines from Oregon's King Estates.
Dishes will include crispy spring rolls with spicy ginger beef; wood-fired pizza; roasted salmon with fennel, arugula and onion marmalade; bone-in pork chop with butternut squash risotto and persimmon chutney; and apple tart with vanilla ice cream and caramel sauce.
Wines will include a King Estate vin glace (dessert wine) and pinot noir and pinot gris from the winery's Acrobat label.
King Estate was founded in 1991 by the King family southwest of Eugene, Ore. The King Estate of 1,033 acres is certified organic and includes 470 acres of organic vineyards, as well as 30 acres of fruits, vegetables and flowers. The winemaking process is also certified organic.
Cost: $50, plus tax and gratuity. Reservations: 918-292-8585.
Dinner at Local Table to feature Marc Vetri recipes
Recipes from Marc Vetri of Vetri in Philadelphia will be featured at a dinner scheduled at 6:30 p.m. Wednesday at Local Table, 4329 S. Peoria Ave.
Dishes will include grilled swordfish with apricot and fennel, semolina gnocchi, pork rib with cabbage stew, and pear and almond tart.
Vetri is a former James Beard Award winner as Best Chef Mid-Atlantic.
Cost is $50 with wine, $35 without.
Local Table also will feature wines from Nativa Terra Organic Winery of Chile at a dinner at 6:30 p.m. Tuesday.
Dishes will include grilled vegetable cannelloni with spinach bechamel sauce, pear and duck confit salad, stuffed poblano with spiced beef, and yogurt and blueberry pie. Wines will include sauvignon blanc, carmenere and cabernet sauvignon.
Cost is $25, plus tax and gratuity. Reservations for each event: 918-794-8013.
Original Print Headline: I Can Trim If Needed
Associated Images:
Michael Fusco will stage his first wine dinner since he recently became executive chef at Wolfgang Puck Bistro. MIKE SIMONS / Tulsa World file
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