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Title: Duke's Southern Kitchen Post by: joiei on January 24, 2011, 09:42:45 am 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. Title: Re: Duke's Southern Kitchen Post by: ZYX on January 24, 2011, 02:49:31 pm Have not been to the restaurant yet but I love the big bright yellow sign.
Title: Re: Duke's Southern Kitchen Post by: SXSW on January 24, 2011, 04:42:24 pm Going this weekend. The head chef is from Sonoma, The Brasserie and Ciao.
Title: Re: Duke's Southern Kitchen Post by: Townsend on January 24, 2011, 04:45:05 pm The manager is from the Bistro at 101st.
They couldn't've asked for a better person. Title: Re: Duke's Southern Kitchen Post by: Townsend on December 19, 2011, 05:11:31 pm 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. Title: Re: Duke's Southern Kitchen Post by: swake on December 20, 2011, 09:17:56 am 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.
Title: Re: Duke's Southern Kitchen Post by: Conan71 on December 20, 2011, 09:52:34 am 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. Title: Re: Duke's Southern Kitchen Post by: swake on December 20, 2011, 10:03:30 am 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. Title: Re: Duke's Southern Kitchen Post by: Conan71 on December 20, 2011, 10:18:59 am It's easy to burn it, but this was scorched. Roux FAIL ;) Title: Re: Duke's Southern Kitchen Post by: swake on December 20, 2011, 10:32:15 am 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. Title: Re: Duke's Southern Kitchen Post by: Red Arrow on December 20, 2011, 10:50:18 am 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. |