Made Market: Tulsa hotel debuts Hilton's new restaurant concept
BY SCOTT CHERRY World Restaurant Critic
Thursday, February 28, 2013
2/28/13 at 7:43 AM
Made Market is the name of the new dining space in the Doubletree Hotel Downtown and a new concept for any Hilton hotel.
"Our parent company, Hilton Worldwide, has been monitoring food trends and new concepts for Hilton, Embassy Suites and Doubletree hotels," general manager Bruce Sneller said.
"With all that is going on in downtown Tulsa, and the fact this space (formerly 7 West) had not been renovated since the '90s, it was the perfect situation to launch the new restaurant concept here."
Made Market uses a fast-casual concept - diners order at a counter and food is brought to their tables - in a bright and shiny new setting that features light woods, shelves holding jars of beans, pasta, olive oils and other items; teardrop-shaped glass terrariums suspended on wires at different levels from floor to ceiling, which creates barriers from one dining area to another; and faux skylights that brighten and dim according to the time of day. The kitchen and order counter have classy copper accents.
Power outlets are within easy reach almost everywhere in the restaurant, including the bar. The outlets in the long communal tables might have been mistaken as ashtrays a few years ago.
The restaurant offers a deli-style menu of salads, sandwiches, soups, pizzas, flatbreads, rotisserie chicken and three entrees, all prepared in an open kitchen and all reasonably priced, especially for a hotel.
We visited on a busy night when at least two weddings were taking place in the ballrooms and when the hotel was beginning to fill with spectators and participants at the Bassmaster Classic.
We ordered two of the entrees, grilled salmon ($16.95) and grilled shrimp ($16.95).
The latter dish included four medium-size shrimp served over roasted vegetables and Parmesan risotto.
The vegetables - tomatoes, yellow squash, zucchini, mushrooms, purple onions and green peppers - also showed up in the lemon-basil risotto that came with the salmon. The salmon was well done on the edges and nearly raw in the middle, giving it an unpleasant texture.
A balsamic reduction was drizzled over both entrees.
We also shared a small bowl of roasted tomato soup ($3.50) that was thick and perfect on a cold night and a small house salad ($4.50). Tiny chopped carrots also were in the soup.
I later learned the rotisserie chicken is a signature item, and in retrospect I would have ordered that.
"If all of the rotisserie chicken doesn't sell, we can use the leftover in salads, soups, pizza and sandwiches," executive chef Jeffrey Stark said. "Then we can use the bones for stock, so there is no waste."
The rotisserie chickens also are available for takeout, $10.50 for half a chicken, $16 for whole.
Stark said the base menu was developed by the Hilton corporation, but he has the freedom to add seasonal items and use local produce.
"We are going to be adding green chili meatloaf, pulled pork with Head Country sauce and Porter peach glazed ribs," Stark said.
The restaurant also has a grab-and-go section for people on the run.
The bar has cocktails and a small selection of beer and wine. It is not attached to the food counter, so it is a little inconvenient to order and pay for food and bar drinks separately.
Although it is mostly self-serve, a fellow named Tom did a good job taking care of guests after they were seated.
The restaurant serves breakfast, lunch and dinner.
MADE MARKET
Doubletree Hotel Downtown
918-587-8000
Food: 
Atmosphere:
Service: order at counter
(on a scale of 0-4 stars)
6 a.m. to 1 a.m. (limited
menu after 10 p.m.) Monday-
Friday, 7 a.m. to 1 a.m.
Saturday-Sunday; accepts
all major credit cards.
Original Print Headline: Concept cuisine
Scott Cherry 918-581-8463
scott.cherry@tulsaworld.com
Associated Images:
The Made Market chop salad is filled with chicken, Romaine lettuce, smoked bacon, tomato, chopped egg, bell peppers, red onion, blue cheese and cracked peppercorn dressing. STEPHEN PINGRY / Tulsa World
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