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March 29, 2024, 08:36:53 am
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Author Topic: Duke's Southern Kitchen  (Read 7596 times)
joiei
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« 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. 
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ZYX
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« Reply #1 on: January 24, 2011, 02:49:31 pm »

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 »

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 »

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 »

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 »

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 »

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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swake
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« Reply #7 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. 
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Conan71
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« Reply #8 on: December 20, 2011, 10:18:59 am »

It's easy to burn it, but this was scorched. 

Roux FAIL  Wink
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swake
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« Reply #9 on: December 20, 2011, 10:32:15 am »

Roux FAIL  Wink

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 »

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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