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3 ... 2 ... 1 ... Lunch! Now available at The Pritchard

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Pheasant pate with candied pecans and toast points from The Pritchard in Oklahoma City.
Pheasant pate with candied pecans and toast points from The Pritchard in Oklahoma City.

Shelby’s talent as a pastry chef is unparalleled in the 405, but her skills with a knife and saute pan are quickly catching up.

The charcuterie has never been in question thanks to the pheasant pate, which I sneaked a little of before a bowl of lobster bisque arrived. In summation: silky, rich and begging for a straw.

My good buddy and Curbside Chronicle editor Nathan Poppe helped me work through lunch, and the Sapphire salad put before him was, in the parlance of a bygone generation, cash-money.

As is always the case, when mussels are on the menu, my eye goes straight to them and my mouth instinctively barks, “I’ll have the mussels — extra bread, please.”

Shelby’s iteration did not disappoint. The four slices of toast were almost enough to get every drop of broth off the surface of the bowl, next time I’ll ask for a rubber spatula and a half a loaf of bread.

As much as I loved the mussels, Nathan’s Bistro Burger was a show-stopper. I would tell you how good it was, but by the time I was out of toast for sopping, Nathan was wondering if a body could safely consume two of the burgers topped with a thick, melted slice of aged white cheddar and house-made pickles.

The only discernible problem with The Pritchard, which Shelby and owner Aimee Ahpeatone have done a great job of evolving into a casual, elegant neighborhood café and bar, is that Shelby is so good at making dessert one must account for it when considering even lunch options.

If ever there were a reason to make doughnuts required for consumption by civic ordinance, those served for dessert at The Pritchard would be to blame. But Shelby is far from a one-trick pastry chef. Nathan’s Dark Chocolate Pot de crème with passionfruit curd and candied cocoa Nibs should be served with a fan for those who take easily to light-headedness.

The Pritchard is open 9 a.m. to 11 p.m. Monday through Thursday; 9 a.m. to midnight Friday; Saturday and Sunday brunch is served 10 a.m. to 3 p.m. Dinner is 3 p.m. to midnight Saturday. See the whole menu and make reservations online at pritchardokc.com or call 601-4067.

Quick bites

Stitch Café, 835 W Sheridan officially opened earlier this week. The new café serves breakfast, lunch and dinner in the growing Film Row district. Check out the Food Dude blog for a sneak peek at the foods. …

Keep an eye on my social media pages for early looks at Stitch and Hal Smith Restaurant Group’s newest concept, El Huevo Mexi-Diner. The casual breakfast concept with a southwestern bent opens in Norman later this month. Watch for images from Provision Concepts two newest concepts online, too. The group opened both Birra Birra Craft Pizzeria, Bibi’s Craft Ice Cream in the Chisholm Creek development this week.

After opening to huge crowds, Slapfish has temporarily shut down. A rocky first week culminated in management posting a sign on the door that reads, in part: Since opening, we have received an overwhelming response, but unfortunately our delivery of service has been subpar. The experience customers had in the first week … was not indicative of the Slapfish brand. It is because of this we have decided to do reset to rehire staff and retrain our staff.” ...

Brothers and longtime local operators Michel and Alain Buthion will hold a grand opening of Buthion Fine Food Wine Shop, 7402 N May Ave. The property also is home to La Baguette Bistro. The new wine shop specializes in French wines. Michel was quick to point out they also sell domestic wines and a unique selection of knives for wine bottles. The reception is 5 to 7 p.m. on Sunday.

Where’s the beef? Coming to the menu of The Drake. Details coming soon.

Finally, here’s rumor as juicy as bacon fresh out of the skillet. Word is the longtime home of the Deep Fork Grill has been sold, and the old building will be razed to make way for the progenitor of the ongoing national breakfast renaissance, Snooze, an A.M. Eatery. Look for updates on this developing story on the Food Dude blog, newsok.com/blogs/food-dude.

You can also follow the latest on social media: Twitter and Instagram: @TheFoodDood; Facebook: keyword: Dave Cathey – The Food Dude.

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<figure><img src="//cdn2.newsok.biz/cache/r960-ba1263f5dc6f7f93fece1c142ca94e01.jpg" alt="Photo - " title=""><figcaption></figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-fb1a639db117cf238c708a034a5bf839.jpg" alt="Photo - " title=""><figcaption></figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-7e0d8f170b845cceff904346a2c6cb18.jpg" alt="Photo - " title=""><figcaption></figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-74e24a3cba97290874af9fcc1e912559.jpg" alt="Photo - TOP RIGHT: Lobster bisque from The Pritchard in Oklahoma City. ABOVE: Mussels in broth from The Pritchard in Oklahoma City. [PHOTOS BY Dave Cathey/The Oklahoman] " title=" TOP RIGHT: Lobster bisque from The Pritchard in Oklahoma City. ABOVE: Mussels in broth from The Pritchard in Oklahoma City. [PHOTOS BY Dave Cathey/The Oklahoman] "><figcaption> TOP RIGHT: Lobster bisque from The Pritchard in Oklahoma City. ABOVE: Mussels in broth from The Pritchard in Oklahoma City. [PHOTOS BY Dave Cathey/The Oklahoman] </figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-cccf5c6ece7c36b888a57e8c7543879f.jpg" alt="Photo - " title=""><figcaption></figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-6d360f006efa84d271d859765da378a4.jpg" alt="Photo - Dark chocolate pot de creme with passionfruit curd and candied cocoa nibs from The Pritchard in Oklahoma City. [Dave Cathey/The Oklahoman] " title=" Dark chocolate pot de creme with passionfruit curd and candied cocoa nibs from The Pritchard in Oklahoma City. [Dave Cathey/The Oklahoman] "><figcaption> Dark chocolate pot de creme with passionfruit curd and candied cocoa nibs from The Pritchard in Oklahoma City. [Dave Cathey/The Oklahoman] </figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-4c64244a86d5c7899d522fc77de35929.jpg" alt="Photo - Pheasant pate with candied pecans and toast points from The Pritchard in Oklahoma City. " title=" Pheasant pate with candied pecans and toast points from The Pritchard in Oklahoma City. "><figcaption> Pheasant pate with candied pecans and toast points from The Pritchard in Oklahoma City. </figcaption></figure>
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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