Culinary Marketing Specialist and food-music blogger of the latest news on wine, food, music, chefs & restaurants. See my reviews on locally owned restaurants, including tasty pics and the occasional chef, band/musician interviews. Contact: firstname.lastname@example.org
Friday, January 6, 2012
Top Eatery of the Week: Duke's Southern Kitchen
First, I have to give thanks and props to the great staff and friends at Duke's for a great night. It's always a pleasure to dine in an establishment where the entire staff is passionate about the food and menu. So, Chef Ramiro,David, & Candace, thank so much for an phenomenal experience and all around great time.
We started with the Avery Island Wedge salad...anointed with smooth, creamy buttermilk blue cheese dressing, savory cornmeal croutons and topped with spicy Tabasco fried onion hay. The creaminess of the dressing, coolness of the lettuce and that contrasting texture the croutons and onion hay added made it pure heaven.
Next, we inhaled the Shrimp & Grits, made with REAL stone-ground cheddar grits, creole spice rub, roasted hominy, and red pepper succotash...we couldn't stop eating it. We meant to, really we did, but before we knew it, it was devoured and gone!
We followed all of that deliciousness with the Hoecake Sliders, created with savory, juicy pulled pork and spicy peach glaze.
Just when we thought we were through, David, the manager, brought out this delicious NEW menu creation from Chef Ramiro. It's a pumpkin squash soup, made with shrimp, oysters, cream and habanero chili peppers, just to name a few of the ingredients. I don't even know where to begin to describe this velvety paradise that greeted my palate oh so joyfully. Serious, savory, creamy, silk-like goodness. Look out for our blog in the near future, Chef Ramiro will be one of the first Chef video interviews we'll be posting.
10441 S Regal Blvd
Tulsa, OK 74133