Fresh local eateries tickle the taste buds
BY SCOTT CHERRY World Restaurant Critic
Sunday, October 28, 2012
10/28/12 at 5:59 AM
DON’T KNOW WHAT’S FOR DINNER? Find Scott Cherry’s restaurant guide.
This is a recap of Scott Cherry's restaurant reviews in last week's Weekend section. The full reviews are available at tulsaworld.com/cherrypicks
GOLDEN GATE
2620 S. Harvard Ave.
918-742-4942
Food: 
Atmosphere:
Service:
(on a scale of 0 to 4 stars)
11 a.m. to 9 p.m. Monday-Friday, noon to 9 p.m. Saturday.
The oversized egg rolls were filled with meat and veggies, and the large, triangle-shaped rangoon had a sweet filling of cheese and crab. Both were golden-colored and fried perfectly.
The ribs at Golden Gate were long, meaty and tender.
For entrees, we wound up with Peking beef, sweet and sour pork, shrimp with broccoli and chicken with snow peas.
The Peking beef mixed with broccoli, mushrooms, water chestnuts, snow peas, carrots and onions was cooked in a spicy-hot sauce and had a big flavor.
Each of the other entrees was mellow and flavorful. They held generous portions of pork, shrimp and chicken, and the broccoli and snow peas were cooked through but still had a little crunch.
FAT GUY’S BURGER BAR
7945 S. Memorial Drive
918-893-2232
140 N. Greenwood Ave.
918-794-7782
Food:
Atmosphere:
Service: order at counter
11 a.m. to 10 p.m. seven days a week; accepts all major credit cards.
A cool feature at Fat Guy's is the 16 dipping sauces available for the fries. Diners receive one sauce with a regular order and two with a large order.
We had Parmesan peppercorn, malt vinegar aioli and chipotle ketchup and liked all three.
A new specialty burger, called a pizza burger, was a chalkboard special that day and was tempting. It had pork sausage, a beef patty, thick-sliced pepperoni, smoked provolone cheese, mayo and spicy marinara on a garlic bun.
GREAT HARVEST BREAD CO.
Farm Shopping Center
5203 S. Sheridan Road
918-878-7878
7 a.m. to 6 p.m. Tuesday-Friday, 7 a.m. to 4 p.m. Saturday; accepts all major credit cards.
Joel Roark mills whole wheat in a Danish Skiold stone mill every day to make their breads, muffins, scones, brownies and fruit bars.
Most of the breads start with honey whole wheat prepared with five ingredients - wheat flour, salt, water, yeast and honey. Loaves range from $5.75 to $7.95.
The staff slices samples of freshly baked bread for customers to taste when they enter.
