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Breakfast is the new black: Ludivine adds brunch; two new breakfast concepts planned

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Oklahoma city got a nice little Christmas in July on Sunday when chef Russ Johnson introduced brunch service at Ludivine, 805 N Hudson Ave.

The new service will be every Sunday, 11 a.m. to 2 p.m., through September 3. The menu will feature favorites like Steak and Eggs, Lobster with Grits, Croque Tartine Parisienne, along with market omelets, and tamales.

Chef Johnson said this has been something he's considered doing for a long time.

"We'll try it out for the summer, and see how it goes."

If Sunday's offerings were any indication, brunch will become synonymous with the farm-to-table concept that opened seven years ago.

I was able to sample most of the menu Sunday. The Steak and Eggs and Lobster with Grits are every bit as delicious as they sound. The Croque Tartine Parisienne was sublime. The Crispy Sweetbreads and Waffle (The Offal Waffle, perhaps??) was the best version of fried chicken and waffles I've come across. But the Lox Bagel Benny, a play on classic lox and bagel, might've been the most delicious surprise.

Johnson version is has house-cured salmon and cream cheese fondue over a bread pudding made of the scratch-made rolls and cornbread. You'll never want your salmon with a mere bagel ever again. 

And if you opt for the Pain Perdue with blueberry compote, don't do so without adding foie gras, you won't be sorry.

The bar also conjured some new cocktails for brunch. The Bloody Russ includes some tasty octopus and a smooth, satisfying interpretation of the Bloody Mary. This version is made from a mix made in house. The Cantalupini is the best use of a cantaloupe I've come across in a while. The Ludi-Latte will please cold-brew enthusiasts, and the Mangosa is a variation on the Mimosa where orange juice makes way for mango, lemon and pomegranate grenadine, hibiscus bitters and St. Germaine.

Prices range for $10 to $26. For reservations, call 778–6800 or go online to ludivineokc.com 

Did somebody say breakfast?

In case you weren't sure breakfast wasn't the new black for local dining, brace yourself for two new concepts coming to the city soon.

HunnyBunny Biscuit Co. The newest concept from Urban Management Inc. (Packard's New American Kitchen and The Interurban) gives chef Chris McKenna express his love for comfort food in the form of Oklahoma's favorite breakfast item: biscuits.

The new concept will be part of the Tower Theatre complex at 429 NW 23 St. It will be a counter-service concept offering breakfast and lunch, including scratch-made biscuit sandwiches, entrees coffee and bar. You can start following HunnyBunny online at hunnybunnybiscuitco.com.

Look for it in the early fall.

Meanwhile look for Neighborhood Jam, 15124 Lleytons Court Suite 103, in early September. This breakfast concept is the first from Michael Kraft. Michael isn't related to the macaroni and cheese magnates, but his dad Hank is the founder of Charleston's (which turns 30 this year) and chief operating officer of the Hal Smith Restaurant Group.

The new place is just northwest of the intersection of NW 154 Street and Pennsylvania Avenue.

Northpark welcomes Rosebeary's Bakery

After two decades crafting award-winning cakes for special occasions out of her licensed kitchen in Guthrie, Janet Rosebeary has opened a place in the Shoppes at Northpark.

She previously did her Oklahoma City consulting out of "The Wedding Boutique" with other wedding professionals until a car crashed through the building, necessitating the move.

With four daughters and husband Jeff helping out, the family opened Rosebeary's Bakery last week. Janet is a master baker who has competed in national and international competitions and was part of a winning duo on We TV’s “Wedding Cake Wars”.  In addition to show-stopping cakes, they plan to to share part of their Polish heritage through pastry arts.

For more information or a consultation, call 608-4973 or go online to www.rosebearys.com.

Deep Fork Grill closes

The Deep Fork Grill closed its doors earlier this month. What's unclear is what happens next.

The Deep Fork Group, now consisting of Rod Meyer and Dave Attalla, purchased the concept in 2003. It was founded in 1997 as Deep Fork Chop House & Seafood Market by Restaurant Resources Group.

Sources tell me the plan was for Deep Fork to close at the end of its lease, close for a few months and reopen as a farm-to-table concept later this year. But that plan apparently has been scuttled by the property owner, MidFirst Bank, which I'm told opted to award a lease on the building to a Dallas investor.

The Deep Fork Group still boasts two locations of The WedgeThe BarrelThe Drum Room and The Blue Note. Dine-in business might've fallen off at Deep Fork, but demand for their catering services never waned so there's ample reason to believe the Deep Fork brand will continue in that capacity, too.

As for what will take over the building that originate as Two Pesos before turning into Portobello, stay tuned.

Master Chef update

Gabriel Lewis has advanced to the final 16 on Fox's "Master Chef." Selected from thousands across the country to compete in Master Chef’s eighth season, the cook who currently calls Chipotle home has moved closer to the MasterChef title and the cookbook deal, and $250,000 that comes with it. You can follow Gabriel's progress Wednesday nights at 7 p.m. on KOKH Fox-25 or stream episodes online at fox.com/masterchef.

Chef Henry Yang, owner of Tsubaki, plans to open a second restaurant concept in Oklahoma City. Yang has drawn sushi enthusiasts from all over to his unassuming spot on the southwest corner of Memorial and MacArthur. But don't expect the new place to be a carbon copy. Yang, who was born and raised in China, said his new restaurant will offer authentic Szechuan cuisine. He plans to take over the space formerly occupied by Banana Island at 1117 NW 25 Street. If all goes well, the new place could be open before winter. ...

Updates aplenty!

St. Mark's Chop Room, which En Croute partners Jonathon Stranger and Drew Tekell are behind, will open second week of August. Located next-door to En Croute in Nichols Hills Plaza, Stranger said Aug. 8 will be the opening day for the little dining room inspired by Tekell's father, Mark, who recently passed away. ...

Ran into chef Marc Dunham last week, and he told me he hopes to open his new fried chicken concept, Nashbird, first week of August. Specializing in spicy Nashville-style fried chicken, Nashbird takes over the space previously occupied by Hillbilly's on NW 9 St. ...

Rick Bailey, longtime owner of The Nomad II, raised a new sign reading "Sussy's Eatery and Spirits" above his new space in Bricktown. Bailey told me over the weekend he plans to resuscitate the Sussy's brand in August or September. Will have more details in the weeks ahead. ...

When chef Corey "Slawta" Harris isn't rapping or pumping out seafood from Off the Hook Seafood and More at the corner of Broadway Extension and Britton Road, he's gussying up a new location on South Meridian. Corey tells me he and his wife Toniesha plan to open the new place second week of August. And when he does, the new larger Off the Hook will sell beer, wine and spirits. He also said they will offer wines from locally owned Water's Edge Winery. 

Macaroni Grill has shuttered. The location on NW Expressway was the last of its kind in Oklahoma. ... 

Good and bad craft beer news

Stonecloud Brewing Company had its grand opening on Saturday. Owner and brewer Joel Irby has converted the historic Sunshine Laundry building, 1012 NW 1 St., into a brewery and taproom. ...

Mustang Brewing Co. owner Scott White has closed operations. The company was founded by Tim Schoelen in 2008. White bought the company last year and opened a tap room at 520 N Meridian Ave.

No need to whine for wine

Stella Modern Italian, 1201 N Walker Ave., will host a special wine dinner featuring Dearden Wines on July 24.

Owner Chris Deardon will be on hand for the special five-course dinner created by chef Melissa Aust.

Dinner starts with a salad of watermelon salad, feta mousse, fennel, and pine nuts paired with Little Giant Rose. Next is citrus cured salmon with heirloom tomato, dill mascarpone, frisee, and poached quail egg. With that course, a glass of Sleeping Giant Chardonnay. Crisp roasted pork, balsamic onion gnocchi with broccolini, hazelnut and brown butter follows. That's paired with Argus Pinot Noir. Main course is cocoa and coffee-rubbed bison short rib over creamy polenta with roasted local corn, zinfandel reduction paired with Biale "Black Chicken" Zinfandel. For dessert, chocolate-coated profiteroles and cherry coulis paired with Two Iron Cabernet Sauvignon.

The bar opens at 6:30 p.m. with dinner at 7.

Cost is $79; call 235-2200.

Mary Eddy’s Kitchen x Lounge at 21c Museum Hotel, 900 W Main St., kicks off its 2017 Fork + Bottle Dinner Series on Thursday at 6:30 p.m.

Chef Jason Campbell will launch the series with a five-course barbecue dinner paired with selections from Anthem Brewery.

Dinner kicks off with canapés of crab fingers and pork rinds with pickle powder in the outdoor Train Shed at Mary Eddy’s. Dinner continues on the patio with barbeque favorites including charred corn, roasted shishito peppers with honey lemon vinaigrette and barbecue baked beans. The star of the meal is an assortment of smoked brisket, cheddar chicken bratwurst, pork spare ribs with peach sauce and crispy smoked chicken wings. For dessert, a s’more tart with marshmallows and chocolate graham cracker crust. Anthem beers for the event include OK Pils, Blood Orange Gose, Golden One, Pappy Burleson and Coffee Uroboros.

The Fork + Bottle series continues throughout the end of the year, including a Bourbon Heritage Month dinner on Sept. 21 and a fall meal on Nov. 16.

Cost is $69; call 982-6984 for reservations.

 

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Dave Cathey

The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene. Read more ›

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