joiei
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« on: January 24, 2011, 09:42:45 am » |
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I had dinner last night at Duke's Southern Kitchen in the Spirit Bank center last night. The shrimp and grits appetizer was well presented more of a Louisiana style shrimp and grits than a low country version. The shrimp would of been better with about another minute in the saute pan. The fried chicken was pretty good, tender and moist inside with a crispy crust, not like a KFC or Popeye's crust. You get a whole half a chicken on this order. The prices were not outrageous at all. I would post a web site but can't seem to find one.
It was worth the drive to almost Dallas for dinner and the music was great also. A very different atmosphere for dining in Tulsa.
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It's hard being a Diamond in a rhinestone world.
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ZYX
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« Reply #1 on: January 24, 2011, 02:49:31 pm » |
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Have not been to the restaurant yet but I love the big bright yellow sign.
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SXSW
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« Reply #2 on: January 24, 2011, 04:42:24 pm » |
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Going this weekend. The head chef is from Sonoma, The Brasserie and Ciao.
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Townsend
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« Reply #3 on: January 24, 2011, 04:45:05 pm » |
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The manager is from the Bistro at 101st.
They couldn't've asked for a better person.
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Townsend
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« Reply #4 on: December 19, 2011, 05:11:31 pm » |
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Went in Saturday night for a quick bite at the bar.
The bartender was great.
The fried chicken though? Not so much. I cut into it and it looked great. I took a bite and it tasted like old fish. Bleah.
Did I mention I hate the taste of fish? I hate the taste of fish.
I'm guessing someone used the fish batter for the chicken.
My Marshall's beers were good though.
By the way, the manager I mentioned above has left.
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swake
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« Reply #5 on: December 20, 2011, 09:17:56 am » |
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We went there a couple of weeks ago and it was not good, I had Etouffee and the Roux was just plain burned. I get that Roux is hard, but this was just plain bad. My wife had the Chicken Fried Steak and it was stringy and tough. It was a Saturday night and they were not busy, it’s not hard to see why they weren’t.
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Conan71
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« Reply #6 on: December 20, 2011, 09:52:34 am » |
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We went there a couple of weeks ago and it was not good, I had Etouffee and the Roux was just plain burned. I get that Roux is hard, but this was just plain bad. My wife had the Chicken Fried Steak and it was stringy and tough. It was a Saturday night and they were not busy, it’s not hard to see why they weren’t.
Unless my understanding of roux is different than yours, it's not difficult. Now making a good risotto is hard.
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"It has been said that politics is the second oldest profession. I have learned that it bears a striking resemblance to the first” -Ronald Reagan
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swake
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« Reply #7 on: December 20, 2011, 10:03:30 am » |
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Unless my understanding of roux is different than yours, it's not difficult. Now making a good risotto is hard.
It's easy to burn it, but this was scorched.
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Conan71
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« Reply #8 on: December 20, 2011, 10:18:59 am » |
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It's easy to burn it, but this was scorched.
Roux FAIL
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"It has been said that politics is the second oldest profession. I have learned that it bears a striking resemblance to the first” -Ronald Reagan
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swake
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« Reply #9 on: December 20, 2011, 10:32:15 am » |
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Roux FAIL Duke is not good, but have great service for what it's worth. I prefer Chicory and Chives, they have great food, but can be very slow. Hebert's has great food too, but aren't fully committed to being a restaurant.
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Red Arrow
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« Reply #10 on: December 20, 2011, 10:50:18 am » |
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It's easy to burn it, but this was scorched.
I've only personally made roux (Cajun Napalm) twice when I was making Gumbo. I was successful both times but probably took at least twice as long as someone more experienced at frying flour.
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