Monday, April 16, 2018

The Lounge: The Bull in the Alley...Eat, Drink, Rave, Repeat

Where to begin... The Bull in the Alley, aka The Lounge, is the best steakhouse in Tulsa, bar none. Locally owned and operated, the service, wine selections, cocktails and service were all above and beyond what I and my guests expected. 

Beautiful ambiance, cozy with a casual swank, is how I’d describe this hidden jewel. But beyond the service was the food. Oh my. The steak, cooked French style with the clarified butter drizzled, nay, dripping from all sides of the beautifully prepared porterhouse. Cooked to perfection and exactly as we ordered it. 

The appetizers were delish too. The crab cakes were mostly delectable, fresh sweet crab with little breading and no greasyness. In addition, we had the escargot, also prepared perfectly with tenderness and seasoning on-point. 

The best part was when they brought us the most silky and perfectly sweetened creme brûlée I’ve ever had in my life. It came in a pie plate 😳😋 with three spoons. 

Seriously, I could go on and on but just go and try it for yourselves.  You’ll need to make reservations or you may not get a table. Bull in the you can sink your horns, I mean teeth into 😉

Thursday, February 1, 2018

Spanish Cauliflower Rice

Lots of interest for my Spanish cauliflower rice recipe. See recipe below.  It’s my own and I don’t measure but I guesstimated. Feel free to message me at with specific questions should you have any.  
1 head of cauliflower
1 med red onion
2 large cloves of garlic
About 2 cups cherry tomatoes 
Red chili pepper flakes
Optional - 1 tblsp concentrated tomato paste
Optional 1/2 cup chopped cilantro
Also optional-6 large porcini mushrooms sliced 

In large sauté/grill pan add a drizzle of olive oil. Sauté mushrooms until almost dried out and caramelized. Set aside. Add another drizzle of olive oil to hot pan and add chopped onion. Sauté until translucent about 5-7 min. Add chopped or minced garlic to pan with onion and sauté together for another 10 min or so. Add in previously sautéed mushrooms. This is where you add your spices. Rough chop cauliflower until rice-like size OR just break apart cauliflower and toss into food processor, pulse a few times until it looks like rice. Put the “riced” cauliflower into the pan with onions, garlic and mushrooms. Toss around and add tomato paste. Cut cherry tomatoes in half and add to vitamix blender or food processor. Blend until puréed. Add it to the cauliflower and veggies pan. Toss around and let the liquid of the tomatoes dissipate. Toss in cilantro and enjoy!! Ok, bon appetite bitchachas and bitchachos!

Added notes: I usually cook the mushrooms at medium high as well as the onions. I turn the pan to medium when I add the garlic so it doesn’t burn and taste nasty. Be sure to dissipate the watery juice from the tomato purée...this will allow the cauliflower to cook to a riced texture and flavor. 

Tuesday, March 14, 2017

Roppongi Ramen Noodles and more...this isn't your kids' ramen.

I don't even know where to begin. I've always thought when people use the phrase "it's life changing" to describe how a dish has affected them was, well... dumb.  That is until I tried the ramen noodle dish at Roppongi on 6th and Boston.

     So I'm always looking for a good place on which to write a good review.  This place had been opened for about eight months or more, and Libby Billings (owner of Roppongi, Elote, and The Vault) is the one that made this foodie dream a reality.  

     I first learned of these ramen noodle restaurants popping up in the U.S. from one of my favorite chefs, David Chang.  He did a segment on Chef's Table about ramen noodles and took us on a tour of various ramen noodle restaurants, even showing us how to properly eat a bowl of ramen (use your chopsticks to basically inhale it).  This is when I realized the ramen noodles he was chowing down was not what we get from the super market...FAR, FAR from that.

     Since then, I've been enticed to try but, like most trends and cool stuff, it was really only a coastal thing from LA to NYC.  Recently, we had a couple of "chain" ramen places open up in Tulsa but I'm not really into chains (I'll make a few exceptions). I just didn't want a chain to ruin what I know would be a great experience coming from a locally owned place.  I guess mother earth foodie heard my wishes because Roppongi opened in downtown Tulsa, thanks again Libby, you're my my foodie godmother.


     Below, you see before you, the Pork Ramen.  The description of this dish on the menu, merely describes the dish as "shoyu broth, all natural pork belly, marinated shiitake mushroom, soft-cooked free-range egg, scallion".  

     Lawdy, do they leave out what you can CLEARLY see.  Now, my description:  "Perfectly balanced and flavorful broth with savory, tender pork belly that falls to pieces when you attempt to eat it due to extreme tenderness, with marinated shiitake mushrooms that tastes of salty-sweet and lemon-grassyness as it touches your taste buds. Oh and delectable soft-cooked free-range eggs that ooze all over your dish with silky cheese-like yolky-goodness, with added freshness from the scallions and, lest we not forget those noodles. OMG, those noodles...they're thick and fresh, tasting like someone just made them that day. Savory, dense and eggy umami-ness that add the chewing component of the dish. Every ingredient melds together like the best savory, buttery (from the fatty, roasted pork belly), rich yet fresh dish you've ever had.        

   Pork Ramen- large bowl $10.99 and well-worth every damn penny.

     After visiting with one of the Roppongi staff members, I learned that Libby has fresh ramen noodles flown in weekly from L.A.  I mean, you can taste these hand made noodles...the earthy, richness of it all.  You're cheating yourself if you don't try it. They also have gluten-free noodles and vegetarian friendly dishes.  They're located where Lassalle's used to be on the southeast corner of 6th and Boston.

Here's more info:

601 S. Boston Ave, Tulsa, OK 74119
Hours: M-Th 11a-9p
           Fri    11a-10p
           Sat   5p-10p
           Sun  Closed
See their menu online:

Wednesday, March 8, 2017

Lassalle's New Orleans Deli: Dat Soft Shell Crab Po Boy Choosday is Cho!Co!

                                                        Okay, my attempt at Cajun lingo, not so good... the food, specifically Soft-shell Crab Po' Boy Tuesday?  Uh-MAY-zing !!

      I've reviewed Lassalle's before but I just had to do a new one on this specific menu item.  Every Tuesday, they have this special on soft-shell crab po' boys.  It's authentic Louisiana goodness.  I know you believe me because the photos say it all.

     I get mine with a side of jalapeno chips AND, wait for it...crawfish etouffee.  I mean the etouffe is enough alone but, you will NOT be disappointed, I guar-ON-tee. Okay, I'll stop, I'm not Cajun. 

Crawfish Etouffee (see the flavors? I know you can...imagine how it tastes)

To keep up with Lassalle's New Orleans Deli and their delicious weekly specials, connect with them digitally:

Address15 W 5th St, Tulsa, OK 74103

Saturday, March 4, 2017

Paddy's Irish Restaurant: Flavorful with a Modern Twist

     Paddy's Irish Restaurant & Pub has reopened in South Tulsa. I visited the former location prior to it's closing but just for drinks and fun.  This time, I decided to try the food. I love Irish cuisine so I was pretty excited.

     My friend and I visited during lunch time.  It was REALLY slow, which is concerning because it had been opened for 7 to 8 months when we went.  I hate to see restaurants so slow during lunch time when it should be hoppin'.  I will say, it was a bit gloomy and the server was less than friendly.  I wish restaurant owners would pay attention to the details that are a piece of what makes or breaks a restaurant.  First impressions, definitely important.  The server wasn't rude but just not what you expect when you choose to dine at their restaurant. They should be friendly...we do, after all, have other choices.

     I ordered the Bangers & Mash and my friend Mary Anne ordered the Traditional Shepard's Pie. Technically speaking, Shepard's pie is made with minced lamb meat, Cottage Pie is made with minced beef.  But I, about the food.

     I like the way Paddy's serves up their food with traditional Irish food in mind but with a modern twist.  The Shepard's Pie looked more like a deconstructed version.  My friend gave me a bit and I liked it.  It had flavor, and the mashed potatoes were really light and fluffy, not heavy or filling.  The vegetables were served on the side rather than mixed in with the meat and gravy.  I think the portions were spot on, not too much.  People that complain about portion size need to stick to buffets.  
Traditional Shepard's Pie

     Next is the food I ordered, which was the Bangers & Mash.  Okay, again with the portion size and flavor, really good. Even though I don't feel like the "bangers" were traditional Irish made sausages.  They tasted like something I could go and buy at the local grocers.  It was a bit greasy...traditional Irish bangers are a bit beefy-er and not as greasy. But that's my only complaint. The potatoes were light and the veggies balanced out the down side of the sausages.  Oh and again, portions were spot on. In fact, I couldn't finish mine.

Bangers & Mash

     Over all, the food was very good. Kudos to the chef.  Although the service wasn't terrible, it does need improvement. Managers need to look into training their servers and employees better on greeting customers and taking good care of us by starting off with a friendly greeting and good customer service.  A patron shouldn't feel like they're ruining their day by visiting and bringing in business to their restaurant.  Food, I give 3.5 to 4 stars, service 2 to 2.5


9999 S Mingo Rd
Tulsa, Ok


Monday - Thursday 11am - 10pm
Friday - Saturday 11am - 1am


(918) 615-6999

Hapa Japanese Cuisine: Owasso's Japanese Gem!

     Hapa Japanese Cuisine is a gift for the  people of Owasso. Remember that rule I have about what determines the authenticity of ethnic restaurants?  Okay, it's been a while since I've blogged but my rule is, if there are people in the restaurant of the same ethnicity as the food, it's authentic.

     Chef DaisukeTanaka is not only passionate about creating delectable Japanese cuisine, he's damn good at it. Restaurateur Masataka Ido and Chef Tanaka chose Owasso to launch their Asian foodie delight.  

      I started with the Beef Carpaccio...I know you can practically taste the goodness you see before you but the truth is, words and photos can not even begin to describe the flavors that came from this dish. Is your mouth watering yet? Mine is just writing about it.

Beef Carpaccio-seared tender beef with mayo, Sriracha, fried green onions, ponzu served with salad greens, drizzled with sesame citrus vinaigrette.

     Next, I inhaled the Tuna Tataki, it's marinated Tuna, sesame oil and seeds served over a bed of greens. Now, at first, I was a little taken back by the usage of iceberg lettuce rather than leafier greens as well as the usage of lemons rather than limes.  But then I read the review Scott Cherry of the Tulsa World wrote and I learned that Hapa, according to Ido, is a Hawaiian term for a harmonious blend of Caucasian and Asian cultures. Which explained the use of more Americanized ingredients such as the Iceberg lettuce.
Tuna Tataki-marinated tuna, sesame oil, sesame seeds, scallions, hot sauce and ponzu served with mixed salad greens.

     No visit to a Japanese restaurant is complete without trying some sashimi and nigiri. I chose the yellowtail, tuna, smoked salmon, and my favorite, escolar nigiri.  The product is fresh and delicious. So straight forward and to the point.

Yellowtail, tuna, and smoked salmon sashimi with a side of escolar nigiri. 

     I had to try a roll while I was there.  Chef Tanaka prepared a roll called The Force Awakens. Well, it sure does. It awoke my taste buds deep down to my foodie soul.  It's comprised of crab salad, sesame dressing, cucumber, jalapeno and avocado inside and topped with tuna, white fish, scallions, and Chef's Special sauce. Underneath, roasted sesame sauce.  The roll was clean and not over sauced. Chef Tanaka created and assembles it so all of the flavors come together while standing on their own.

 The Force Awakens

     The atmosphere was relaxing, music was classic American Standard (who doesn't like Sinatra, Holiday and Martin over a nice meal?).  The food is seriously authentic, and fresh. What I adore most about Hapa Japanese Cuisine is how Chef Tanaka gets it. They don't try to be something they're not. They're true to the cuisine but it's like they chose the BEST of Japanese food and put it on their menu.  I  feel like they offer way more REAL options on their menu than most sushi places in Tulsa without the fluff.

     You can have a business lunch or romantic evening because you can actually hear the people you're dining's not a "night-club", it's a superb Japanese Cuisine Restaurant. Whether you live in Owasso or Tulsa, it's worth the drive.  乾杯!(Kanpai!)

Visit their website for business hours and menu:

Hapa Location on Google Maps:,-95.8246761,17z/data=!3m1!4b1!4m5!3m4!1s0x87b6f0b74b06eedd:0xb72fb2cbe0b51733!8m2!3d36.277649!4d-95.8224874


Sunday, December 18, 2016

HELP! Time Sensitive...

     The Salvation Army works around the clock, especially during the holidays. Local restaurants have been donating lunches for the volunteers who are hard at work helping our local communities.  
     We recently had a local restaurant who was not able to keep their commitment to help out tomorrow. Here is a special request and time is of the essence. 

WHAT: Lunch donated for 75 Salvation Army workers & volunteers
WHO: Provided BY local restaurants FOR 75 Salvation Army
workers and volunteers.
WHEN: TOMORROW, Monday, December 19th

     We realize this is extremely short notice but as we stated above, a local restaurant who had committed to help has backed out.  The Salvation Army has workers and volunteers who literally are working long hours around the clock trying to help out our local citizens who rely on help and assistance.  If you can donate at least a few lunches and we will try to gather the necessary 75 lunches without adding too much stress to those contributing.  Please message me:

     Thank you all for your consideration.