Second Helping: Meat dishes make the meals
BY SCOTT CHERRY World Scene Writer
Sunday, December 23, 2012
12/23/12 at 5:01 AM
Don't know what's for dinner? Find Scott Cherry’s restaurant guide.Original Print Headline: Buffalo dish hits the range
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
GO WEST RESTAURANT & SALOON
6205 New Sapulpa Road, Sapulpa
918-446-7546
Food: 
Atmosphere:
Service:
(on a scale of 0 to 4 stars)
Lunch, 11 a.m. to 2 p.m. Tuesday-Friday; dinner, 5-9 p.m. Tuesday-Thursday, 5-10 p.m. Friday-Saturday; accepts all major credit cards; dinner reservations recommended.
We shared an appetizer of fried green tomatoes and a Caesar salad while waiting on our entrees - chicken and dumplings and buffalo meatloaf.
The appetizer featured a stack of three fried green tomatoes with melted buffalo mozzarella between the slices and shredded mozzarella sprinkled on top. The tomatoes sat in a pool of smoked tomato vinaigrette.
The Caesar had a traditional preparation, and Go West gave it a twist with a small side of black beans and roasted corn. The whole thing was topped with a Parmesan crisp.
Chicken and dumplings did not represent a classic preparation. The plate held a grilled chicken breast, wilted spinach and gnocchi (small potato dumplings) in a cream sauce. All three items had a sprinkling of cilantro.
The meat for the meatloaf came from Fioravanti Bison Ranch near Wagoner. The meatloaf was seasoned with what tasted like chili powder, covered in mushroom sauce and served over roasted garlic mashed potatoes. It came with a side of grilled squash and pepper medley.
SMOKE ON CHERRY STREET
1542 E. 15th St.
918-949-4440
Food:
Atmosphere: 
Service:
(on a scale of 0 to 4 stars)
11 a.m. to 10 p.m. Monday-Saturday, 11 a.m. to 9 p.m. Sunday (brunch 11 a.m. to 3 p.m. Saturday-Sunday); accepts all major credit cards.
I wish we had arrived earlier because the kitchen was out of my first choice, chicken-fried Kurobuta pork loin. Instead, I went for the biscuits and gravy with eggs and ranch potatoes. We also had the wood-grilled petite tenderloin and eggs.
The tall and thick biscuits were prepared cake-style and cut in squares from a pan. A little sausage gravy was ladled over the top of the two biscuits.
The steak was cooked medium-rare, as ordered, and was tender and flavorful. The chunky ranch potatoes were seasoned with black pepper and, I think, a little chili powder or something spicy.
I also ordered a side of house-cured bacon. The four thick-cut pieces of bacon with just the right amount of fat running through them were delicious.
Other popular items on the menu are bread pudding French toast, corned beef hash and chicken-fried bacon (yes, chicken-fried bacon) and waffles.
Associated Images:
Beef medallions with wild mushroom risotto are served at SMOKE on Cherry Street. JAMES GIBBARD/Tulsa World
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