REVIEW: Rusty Crane
BY SCOTT CHERRY World Scene Writer
Wednesday, October 31, 2012
The announcement last week that the Tulsa Drillers have scheduled additional fireworks nights — 17 in all — for next baseball season must have been grand-slam news for the owners of the new Rusty Crane restaurant.
Only a parking lot sits between ONEOK Field and the Rusty Crane patio, where diners have a clear view of the left-field bleachers, left- and center-field picnic areas, and the scoreboard, making it (forgive me) a dynamite spot for fireworks nights.
“We had some family and friends gather on the patio during fireworks nights while we were building out the restaurant, and it was pretty fun,” owner Lee Brennan said.
We went by on an unseasonably cold weeknight, so we chose to take one of the two remaining tables in the main dining room.
The menu was a mix of American grill and Southwest-slanted dishes in the form of sandwiches, salads, wraps, burgers, tacos, a few entrees and what the Rusty Crane calls yumladas, a take on traditional enchiladas.
We started off with a black bean hummus appetizer that was earthy and flavorful. We were told it had a little cilantro mixed in, but it was hardly noticeable. It came with sliced red and yellow peppers, cucumbers, carrots and wheat tortilla chips.
Our dishes included a turkey bacon wrap ($7.99), pulled pork tacos ($8.99) and side Caesar salad ($2.99).
The wrap included turkey breast meat, bacon, avocado slices, lettuce, tomato and red onion. A spicy chipotle mayo gave the flavor a little bite. It came with thin-sliced sweet potato fries.
The pulled pork had a lot of fat on it, a negative for some and a plus for those who like their meat juicy and tender. It was served on two corn tortillas with red onions and sliced avocados.
The tacos came with chips and salsa, and a choice of one side. We selected black beans and rice, and the crunchy rice was barely cooked, if at all.
The good-sized side Caesar had romaine lettuce, tomato, Parmesan cheese and, for a little twist, sliced almonds in a nicely balanced dressing.
A couple of other items of note on the menu include the signature yumlada ($12.49) with chicken, bell peppers, red onion, garlic, black beans, spinach, alfredo sauce, cheese and cilantro, and the chicken wings ($10.99) tossed in rusty dust (a cumin-laced condiment) and served with a house-made cilantro-ranch dipping sauce.
Late-night diners will like the fact that the full Rusty Crane menu is available until closingtime. Rusty Crane also has what it calls a No Crash Lunch menu, featuring nutritious items designed to give one energy rather than a craving for an after-lunch nap.
The Rusty Crane has full bar service, including specialty cocktails and serviceable wine and beer selections.
Read more of this review in Thursday's Weekend magazine or online at tulsaworld.com/weekend
Rusty Crane
109 N. Detroit Ave.
918-947-5454
11 a.m. to midnight Sunday-Thursday, 11 a.m. to 2 a.m. Friday-Saturday; accepts all major credit cards.
Associated Images:
The Signature Yumlada served at the Rusty Crane restaurant in the Brady District. JAMES GIBBARD/Tulsa World
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