I just got back from a week long vacation in Albuquerque and am already missing the food there, this turned up on Google, looks like it opened on October 9th. Has anyone tried it yet?

green chile kitchen route 66 (http://greenchilekitchen.com/gckrt66/)


Menu PDF: http://greenchilekitchen.com/gckrt66/pdf/gck-rt66-09192012-3-lowres.pdf

12 E. Main
Yukon, OK 73099
Phone: 405-265-4346

photo credit: urbanspoon.com
2752

Have not tried it yet but have been following it's progress.

Reviews on Urbanspoon have been positive.

Oh hell yes... before the week is over, I will have been to this place.

Dang . . . (that looks nearly perfect, tastewise)
But all the way to Yukon . . . (dang . . . =)

That looks digusting to me

I have to agree. That pic doesn't look very appetizing. More like what is really inside that frozen dinner box after you nuke it.

That looks digusting to me


I have to agree. That pic doesn't look very appetizing. More like what is really inside that frozen dinner box after you nuke it.

White people are funny... lol.

What that pic is showing to ME is REAL green chile... But, this food (if done right) will be MUCH DIFFERENT than the tex-mex stuff most Okies are accustomed to... In fact, it would surprise me if there are enough people around here that can fully appreciate it to keep it in business.

Pictures look amazing on their website. Will have to try for sure.

And if some people think the pics dont look appetizing, Id like to know what mexican they think is.

Looks fantastic!

Hope it turns out to be as good as it looks.


Strange location considering it's sister restaurant is in San Francisco.

The point I was trying to make/agree with, was that pic appears to be the real food and not a food artist contrived photo of the perfect dish. I think every manufacturer/restaurant should be required to take pics of the real food prepared during the middle of the lunch rush. Truth in advertising and all. But then sales might plummet.

on edit: case in point, compare the pics on their site with the one in the thread. I would go based on the site pics, but the one on the thread, not so eager. That said, if what I was served looked like the one on the thread, I would probably go ahead and eat it. If the taste was there, I have often said, "I am gong to eat it, not frame it"

Strange location considering it's sister restaurant is in San Francisco.

Green Chile Kitchen is coming to Yukon | NewsOK.com (http://newsok.com/green-chile-kitchen-is-coming-to-yukon/article/3715197)

Dave Cathey says the owner of the original restaurant in SFO is from Yukon.

White people are funny... lol.

What that pic is showing to ME is REAL green chile... But, this food (if done right) will be MUCH DIFFERENT than the tex-mex stuff most Okies are accustomed to... In fact, it would surprise me if there are enough people around here that can fully appreciate it to keep it in business.

De Veras on the Chile Verde, Amigo . . .
Y Que Lastima about the limited taste o' the customer base.

That looks digusting to me

Have you ever eaten New Mexican food?

Please God don't let them listen to the locals demanding ****ty Okie-Mex.

Looks fantastic!

Hope it turns out to be as good as it looks.


Strange location considering it's sister restaurant is in San Francisco.

The resturant in San Francisco was started by Trevor Logan, who graduated from Yukon High School. His first store was in New Mexico but moved to Sanfran.
His mother is my insurance agent, Sherrie Logan in Yukon. I've eaten twice at the San Francisco GCK and it's pretty good. Trevor has brought his resturant home.

I just went back and read the article and I guess it tells the story of GCK.

New Mexico has some of the best food in the country. Holy smokes even the green chili double cheese burgers at the NM McDonald's rock.

I will definitely have to give this joint a try. Sooner rather than later. Thanks for the recommendation.

We will probably be there soon, too. My wife grew up in New Mexico and introduced me to the wonders of the green chile some years ago. There used to be a place called Blue Corn Cafe on Penn, south of Memorial, in front of WalMart. We ate there a couple of times, but it lasted less than a year, IIRC. We speculated that the average Okie palate just couldn't handle food that spicy. Here's hoping this place does well.

Ate there tonight. Thoughts:

Ambiance -- Charming in a funky way. They've taken a midcentury building and done a modest renovation of it. It's very GRAY. Still, it beats Chili's. They have a fireplace that I imagine will soon have pinon burning in it. They could use some plants and a little more warmth in their decor, but the decor is not a huge miss.

Bar -- At the front of the establishment. Actually reminded me of a relaxed, unpretentious New Mexican restaurant. Bartender was not exactly welcoming or very passionate about the food. That said, it's a nice place to wait for a table or even dine and watch a game.

Food -- Very good. The green chile stew is phenomenal. They use "bueno" green chiles from New Mexico, which are very fresh. Their salsa was about the best I've had in OKC and even rivals some I had in Santa Fe. Enchiladas had great flavor, but they had run out of blue masa, so they subbed out their usual tortillas with some organic tortillas that didn't cook to the right consistency. But the deep, savory piquancy of the green and red chile flavors were outstanding. They make their chips by hand. They have green chile-rubbed rotisserie chickens that look incredible, which can be purchased on their own or with dinner accompaniments of green chile mashed potatoes, beans, and other delicious sides.

Takeaway -- For a restaurant that has only been open for a short time, I was very impressed. We had to wait an hour to be seated, but enjoyed having drinks at the bar while we waited, as we sampled the green chile stew and green chile queso with the homemade chips. The service -- except for the weirdly disengaged bartender -- was extremely friendly. I believe this place will be a success! They need to tighten up some things in the kitchen but the owners are obviously passionate about the food. Oklahoma City has needed a quality New Mexican dining option and I think Green Chile Kitchen has what it takes to rise to the occasion.

I had the chance to talk to some of the owners/managers, and they are promising improvements and changes to the menu, but I'm impressed already! This is an exciting addition to the city's dining scene -- even if it is in Yukon. I will definitely return. My only concern is that the local diners will not appreciate this restaurant for what it is, and will demand strange Okie-Mex changes. After talking to the ownership, however, I doubt this will happen, as they seem committed to operating a quality, authentic New Mexican restaurant y cantina.

Thanks for the detailed review!

Sounds very promising, especially for a new place.

It's at the old 'Chateau Inn' location, where Elvis Presley once stayed.....

I had their rotisserie chicken at their San Francisco location a few years back and thought it was pretty good.

BTW, chili peppers are very nutritious and Santa Fe style food in general is far healthier than Tex/Okie Mex which is usually huge, empty-calorie flour tortillas smothered in big pools of cheese sauce.

Plus, the Santa Fe flavors tend to be much more "bright" instead of the usual plate of glop.

i have been jonesing for some new mexican cuisine for awhile... will have to give this place a try. -M

I ate there Friday night and will definitely be returning. I love New Mexican food and am glad this place looks like it will suceed. I was really surprised by the large wait we had when we got there. I loved the green chili queso and the salsas. The guacamole was also pretty good. I got the veggie soft tacos and those were very good. I agree that the food seemed a lot more healthy than Tex-Mex as there was a lot more fresh ingredients and less cheese.

We ate there tonight. We got there a little after 6:00 and had a 25 minute wait. While we were waiting, we overheard the bartender say that they had a green chile lemonade. We decided to try some with dinner. We told our server that we wanted to "try" it, he brought it in a smaller glass than our other drinks, and didn't charge us for it. This was not a flavor combination that I would have put together, but it worked. I was surprised by how good it was.

For appetizers, we split a bowl of the green chile queso with hot green chiles, which was very good. (I should mention here that the chile choices are red, mild green and hot green.) We also each had a cup of the green chile stew. I had chicken, my wife had pork. Both were good, but I will definitely have pork next time.

For dinner, she had the calabacitas, which I can't comment on because I didn't taste. I had the green chile chicken burrito with mild green sauce. I should have gotten the hot sauce as I found the mild to be rather bland. It comes with rice and your choice of beans (black, pinto, or refried). I substituted the rice for green chile mashed potatoes, which they did without charging extra. The beans were nothing special, but the potatoes were very good.

This was not the cheapest meal we've ever had, but I certainly didn't feel ripped off. We both left full and even brought some leftovers home.

This place might be a bit adventurous for someone not familiar with New Mexico style food. It was definitely not the same-old-same-old Tex-Mex that we're used to around here. Overall, we were duly impressed and will be back.

I posted my review on Facebook, and my wife had the following to add:

Calabacitas is a mix of zucchini and squash with corn and green chile. It was warm, but not as hot as the rest of the food (temperature wise). I loved it. Having spent most of my youth in New Mexico, I know when a food is just fast-food-Tex-Mex, and when it is authentic. The Green Chile Stew was missing avocado, and I would have had to add my own bits of corn tortilla chips, but that was a minor thing. Every bite was wonderful. The menu won't break the bank if you don't try everything like I did. It isn't Taco Bell cheap, but the food is also not Taco Bell. There was also Honey on the table with Red Chile and Garlic in it. Kind of odd, I could see it on some soft cheese with crackers.

The Green Chile Stew was missing avocado, and I would have had to add my own bits of corn tortilla chips, but that was a minor thing.

I've had 100s of bowls of Green Chile in NM; never seen it with avocado.

Maybe you were thinking of Tortilla Soup?

BuffaloBill and OKCDrummer,
Just a question/thought, weren't stews originally a mixture of various items depending on your own taste and what was leftover from yesterday's meal? I'm certainly no expert, but can see how the ingredients could vary from county to county in New Mexico.
C. T.
I've had 100s of bowls of Green Chile in NM; never seen it with avocado.

Maybe you were thinking of Tortilla Soup?

BuffaloBill and OKCDrummer,
Just a question/thought, weren't stews originally a mixture of various items depending on your own taste and what was leftover from yesterday's meal? I'm certainly no expert, but can see how the ingredients could vary from county to county in New Mexico.
C. T.

I suppose that could be the case, but it wouldn't be called Green Chile Stew. It, along with maybe Chile Rellenos, stacked Enchiladas and more recently the Green Chili cheeseburger, is one of the state dishes. Really the only variance I've seen is the inclusion / exclusion of potatoes.

BuffaloBill,
I kind of assumed "green chile stew" implied that it would contain green chiles. Just wasn't sure if the other ingredients were that consistent. Thanks for clearing it up for me.
C. T.

I suppose that could be the case, but it wouldn't be called Green Chile Stew.

Perhaps, "Estufa de Chiles Verdes" instead . . . ?

Ate here yesterday. Good food. Horrific service

I like the "New Mexican Dinners". The "New" Flat Enchiladas sounds like
something I ordered in the 50's in Santa Fe and what my Mom made for
many years. I hope it's good, because that's what matters. The menu
appears to be New Mexican, which is my fave Mex food.

I'll try it next weekend.

BTW, chili peppers are very nutritious and Santa Fe style food in general is
far healthier than Tex/Okie Mex which is usually huge, empty-calorie flour
tortillas smothered in big pools of cheese sauce.
And especially the pan fried, in grease, chile rellanos! LOL! I can't stand
the Okie/Mex rellanos. They are so repulsively healthy. Puke. Ick!

Ain't no empty cheese sauce in New Mex/Mex. Nothing but good ol'
peppers stuffed with cheese that's fried in grease in a skillet.

Ya gotta' love it.

That looks digusting to me

This thread is a great case study in image control as it relates to restaurant marketing. If I owned a restaurant, Urban spoon, etc wouldn't be allowed to let their users post food pictures. I'd be glad to provide my own and would be very aware of all images out there of my food with the exception of Twitter and Facebook.

I personally don't base much off of a customer's food photo vs. a professionally done photo but this thread shows that some people will not consider the source and will form an opinion based on an image you have no control over. No offense to you MonkeesFan..You where giving your honest opinion.

by the same token, I try to take a professionally done photo with a food artist etc, as something that is most likely NOT going to be served to the average customer. That said, I DO expect it to somewhat resemble the advertisements, in food portions and amount of certain ingredients. Just recently I went to Jack in the Box and tried their new philly cheese steak sandwich. This thing costs over $4 but what got served was something more akin to what might be served on the $1 value menu. When I mentioned it, they said the portions are pre-determined when they get it. However, they did remake it and what I got looked something like a $4 sandwich. I remember several years ago, when Godfather's pizza was still around and they had a medium pepperoni delivery deal. The picture in the ad showed a pizza covered in product, barely space to see the cheese underneath. The actual product? About a third of what was pictured. Since it was easy to do, counted the ones in the pic and compared to the actual pizza and instead of 58 pieces, there were only 18. Got the pizzas replaced but never did order from them again.

That said, if a place is going to go to the trouble and expensive of taking professional pics etc, then they need to put the same effort in training their staff in how to produce something that looks like it. When I worked at Wendys, Taco Bueno and other fast food places, that was something my managers always commented on, that I cared enough to try to make it look like what the customer was expecting.

This reminds me of a video McDonald's put out this summer: Behind the scenes at a McDonald's photo shoot - YouTube (http://www.youtube.com/watch?feature=player_embedded&v=oSd0keSj2W8)

i was born in new mexico, but have lived here in ok the majority of my life...thank you for FINALLY opening a restaurant that serves real, honest, NM-style cuisine and not another ridiculous refried bean/flour tortilla/yellow cheese glop covered "tex-mex" joint!!!

the food is delicious and tastes like it was lovingly prepared like a family dinner...really bright, warm, chili-forward natural flavors and passion in the preparation is evident...support this place, embrace the amazing chili verde and let the milquetoasts consume the drek at On The Border and Chili's

...NM-style cuisine and not another ridiculous refried bean/flour tortilla/yellow
cheese glop covered "tex-mex" joint!
I always have refried beans when I eat NM in NM. I like the thick corn
tortilla/pancake they use for the enchiladas. I also like the Chile Rellanos.

I returned to Green Chile Kitchen and their service improvement was astonishing. Even the bartender! The salsa was just as sublime as the first visit. The green chile stew still knocked our socks off (including the socks of my finicky daughter, who had her first introduction to the joint). The green-chile queso, however, wasn't quite as good as we remembered from our initial visit. Perhaps it's because my wife specified mild green chiles. But the consistency was much thicker than we recalled from our first visit, and while rich, didn't have the zesty punch we remembered.

They still haven't figured out the blue corn tortilla thing. Not sure why. Supply issues?

Also, they haven't introduced NM-style sopaipillas into the mix yet. The young waitress -- who was excellent, by the way -- told me they were trying to get the recipe "perfect" before rolling them out.

Another noticeable improvement: they have added some artwork to the walls, which were conspicuously blank and gray on our first visit. They also had the fireplace roaring when we were there (it was a cool autumn night).

For the first time, we took home one of the green chile-rubbed rotisserie chickens. It was very good, but we ate it the next day so in reheating it had lost a bit of its luster.

One minor complaint, and this was from my first visit: Notably, the red chile sauce was not up to par with the green. In Santa Fe I always have a hard time making up my mind which to select, as they are both great in different ways. Maybe I caught them on a bad night for red chile (they mentioned their cooks were Mexican and were used to cooking Okie-Mex and were still learning the subtleties of New Mexican cuisine). As a result of the first visit, I opted for green, and chose the New Mexican Homestyle Enchilada, with chicken. It was sumptuous. For me, however, the jury is still out on their red chile.

It would be nice to see them throw in some more enchilada combinations (SHREDDED BEEF PLEASE!!!!!) and stay true to the blue corn tortillas of New Mexico. Hopefully they will get this obvious kink worked out. Our waitress implied there were more changes / additions coming to the menu. She delightfully explained that when they opened, they were a bit too ambitious with their menu and had pared it down to what they could do well.

I should add that people I spoke to there said they are hoping to add an OKC location. How perfect would the Paseo be? Especially in that space Belt renovated that was formerly Paseo Plunge. While the atmosphere is comfy, it's still Yukon. The ambiance in inner-city OKC, especially an area like the Paseo, would be an expansive and sophisticated upgrade.

I'm obviously a fan. And the owner obviously cares about the food. I will definitely return and continue to support this much-needed addition to our metro dining scene.

The green-chile queso, however, wasn't quite as good as we remembered from our initial visit. Perhaps it's because my wife specified mild green chiles.

This is likely the case. When my wife and I went, we got the queso with hot green chiles, but I got my entree with mild. I found the mild to be TOO mild, almost bland. As such, I will be getting nothing but hot from here on.

Had lunch there yesterday. . . really nice salad with green chile "runch (?)" dressing and the posole was super, super good!! Agree with the salsa. . .fantastic!!

oops. . . make that "ranch" dressing. . .my misspelling, not theirs. . .I'm just not sure if it was a ranch dressing or not but had a similar "white" base. Tasty, tasty!!

I'm going to have to try this place out. If we don't support these restaurants on the outskirts, we'll all be going places like the Paseo district (shudder) for unique food choices.

I'm going to have to try this place out. If we don't support these restaurants on the outskirts, we'll all be going places like the Paseo district (shudder) for unique food choices..

Well worth the trip. . . and a little "flash from the past" if you take the old Route 66/NW 39th from Bethany to Yukon.

a bit of trivia... the location of this restaurant is one of several in the old Chateau motel chain, started and owned by none other than Liberace.

a bit of trivia... the location of this restaurant is one of several in the old Chateau motel chain, started and owned by none other than Liberace.

Our server asked us a trivia question along those lines (I believe a free appetizer was on the line), and we had no idea what to even guess.

This is the old Chateau Inn that was owned by Liberace... There was one in Moore as well:


http://farm3.staticflickr.com/2695/4260567873_8d6835bcc5_b.jpg

http://www.66postcards.com/postcards/ok/postcards/OK077600.jpg

You can see from this recent aerial that the pool area that was once in the middle of the little complex has been paved over:


http://www.okctalk.com/images/pete/chateauinncurrent.jpg

1970:
http://www.okctalk.com/images/pete/chateauinn1970.jpg

where was the one in moore? was it south of 27th on the east side of broadway (i-35)?

-M

The one in Moore was announced but I can't find any record of it actually being built. No ads in the Oklahoman, although there were plenty for the Yukon location.


http://www.okctalk.com/images/pete/chateauinnarticle.jpg

thanks! if it was ever built, i'll bet it was on broadway between 12th & 27th. -M

We had dinner at Green Chili Kitchen, last night. It was really good! We both had Negra Modelo and that hit the spot. I like it with salt/lime but Husband likes it plain. Either way, it worked.

I had the flat (chicken) enchilada/crispy taco (ground beef - spoiled by Taco Bell, I admit it) combination with black beans. Brought most of it home because it was a large portion. The chicken was outstanding.

Husband had three soft tacos. He liked the chicken and beef (steak) but wasn't particularly wild about the pork and that is generally his favorite. He also wished they'd doubled on the tortillas because they collapsed. The rice was a little stickier than I like (is that par for New Mexico style?) but the flavor was still good and I didn't see it as much of a drawback.

The salsa was good, as was the queso with hot green chilis. It was a large bowl and they boxed up what we didn't eat and threw in extra chips to take home. That was nice. We also got the hot sauce and enjoyed it. It started out tasting sweet - almost like jelly - but then raced through flavors ending in spicy hot. Really liked it.

I also really liked the location with the large window looking at 66. We got there at sunset and as the sun went down, the lights came out and that was nice. It was cozy and the waitstaff were attentive. Our waitress, Courtney, was quite good.

We didn't get any dessert because we were too full.

A friend of mine who loves New Mexico cuisine went there about three weeks after it opened. She told me she was really disappointed in it. I think they must have fixed things because our experience was very positive. Based on our experience, I recommend it.