This is great news. Although I'm skeptical anybody can do great seafood so far from the sea but if anybody can I'm sure it's them.

Another kudos for okctalk.

There are many good seafood restaurants that are inland. They just have to fly in the fresh stuff. I've always liked Deep Fork and Sushi Neko for pretty good seafood in OKC.

Deep fork and Sushi are not seafood restaurants. It seems people here confuse restaurants that offer a fish entree with seafood restaurants. Not surprising, since most here haven't experienced real seafood restaurants.

Deep fork and Sushi are not seafood restaurants. It seems people here confuse restaurants that offer a fish entree with seafood restaurants. Not surprising, since most here haven't experienced real seafood restaurants.

OKC does have some pretty good sushi though I will have to say. Tokyo Japanese Restaurant is very close to the quality you find on the east coast.

Deep fork and Sushi are not seafood restaurants. It seems people here confuse restaurants that offer a fish entree with seafood restaurants. Not surprising, since most here haven't experienced real seafood restaurants.

After my experience with seafood restaurants in Houston, I have to say Oklahoma City's seafood deserves more credit.

Deep fork and Sushi are not seafood restaurants. It seems people here confuse restaurants that offer a fish entree with seafood restaurants. Not surprising, since most here haven't experienced real seafood restaurants.
I don't believe it was said that Deep Fork and Sushi are seafood restaurants. BG918 said he or she liked their seafood.
My uncle and aunt owned, at one time, a seafood restaurant on Redondo Beach Pier so I have certainly experienced that. They have even brought fresh seafood with them back to Oklahoma to prepare for the family.

Very excited about this. Fresh seafood is a huge reason I don't like not being near the ocean. If anything, this is overdue.

Heard about this venture over the 4th of July, glad its moving ahead. I hear the next venture down the road for GEG is an authentic Italian place. Cant wait, tired of only being able to order good seafood at Rococo.

Heard about this venture over the 4th of July, glad its moving ahead. I hear the next venture down the road for GEG is an authentic Italian place. Cant wait, tired of only being able to order good seafood at Rococo.

What good seafood does Rococo have?

What good seafood does Rococo have?

I'm a crab cake aficionado and I think the ones at Rococco are really quite good for non-Maryland ones.

Heard about this venture over the 4th of July, glad its moving ahead. I hear the next venture down the road for GEG is an authentic Italian place. Cant wait, tired of only being able to order good seafood at Rococo.

Italian food is my favorite cuisine so I will definitely be looking forward to that. Out of curiosity though, how does the Italian food in OKC stack up and what are the best restaurants? Since I've been here I usually go to Zio's which I like pretty well.

Best Italian I've had here is the place adjacent to Sean Cummings Irish Pub, Vito's

Deep fork and Sushi are not seafood restaurants. It seems people here confuse restaurants that offer a fish entree with seafood restaurants. Not surprising, since most here haven't experienced real seafood restaurants.

True, but what seafood they have (which is a large part of their menus) is pretty good for an inland city 500 miles from the ocean. Are there any non-chain, purely seafood restaurants in OKC? Pearl's? Bodean's in Tulsa has good seafood that they fly in daily and a great market too.

True, but what seafood they have (which is a large part of their menus) is pretty good for an inland city 500 miles from the ocean. Are there any non-chain, purely seafood restaurants in OKC? Pearl's? Bodean's in Tulsa has good seafood that they fly in daily and a great market too.

OKC is currently lacking a good non-chain, purely seafood restaurant. I think there used to be one but it closed. It's even currently lacking a decent chain (I don't consider Red Lobster decent but there are others that are). The seafood restaurants that are here are of the cajun/fried variety. Hopefully this new restaurant fills this niche well and is not another southern fried catfish restaurant because thats not what OKC needs.

What good seafood does Rococo have?

As betts mentioned, the crab cake is really good. Also like the clams in linguine, fish and chips, salmon....havent tried them all, but almost every seafood dish i have had there has been very good.

True, but what seafood they have (which is a large part of their menus) is pretty good for an inland city 500 miles from the ocean. Are there any non-chain, purely seafood restaurants in OKC? Pearl's? Bodean's in Tulsa has good seafood that they fly in daily and a great market too.
The answer is no. There are zero high-quality, dedicated, local, seafood-only options in OKC. That is why this new concept is so needed (and exciting).

Also, when discussing the few decent seafood options here until this place opens, as I have mentioned Mickey Mantle's is one. I doubt that there are too many similarities between its menu and what GEG plans to bring to the table, but if you're jonesing for seafood while waiting on the new place to open, remember to check out the seafood menu at Mickey's (http://mickeymantlesteakhouse.com/menu/#5). I know that they also fly fish in daily.

Italian food is my favorite cuisine so I will definitely be looking forward to that. Out of curiosity though, how does the Italian food in OKC stack up and what are the best restaurants? Since I've been here I usually go to Zio's which I like pretty well.

Vito's and Stella are the two we go to the most. Bellini's got bad for a while but it is actually a lot better now that La Baguette owns it.

Regarding Italian, Gabriella's has been a nice addition. Lots of "Italian" options in OKC, but surprisingly few old-school family Italian places here.

Anyway, back to seafood...yum.

As betts mentioned, the crab cake is really good. Also like the clams in linguine, fish and chips, salmon....havent tried them all, but almost every seafood dish i have had there has been very good.

Agreed. Their Sole is wonderful as you can choose the style that it is finished. Shellfish is also delicious; PEI Mussels and clams.

On the south side, which seems to be where I end up the most anymore, Bella Vista is an interesting combination of Italian and Greek food. Well, the menu tells me they offer Greek food as well, and I have heard it is quite good, but I haven't gotten past the Italian side of the menu to date. It's like Kendal's in Noble having more than a chicken fried steak platter on their menu. Knowing options are there, for others, works just fine for me.

For Italian, you gotta try Bella Vista.

AGEDG always does a great job of taking something we thought we liked and making us like it more by putting a spin on it. Tuckers, Iron Starr and republic are easy examples of onion burgers, bbq and pub food that we thought we knew and now have a better appreciation for. I am excited to see what they can do with a seafood restaurant. I would like to see them do a comfort food restaurant. Chicken and waffles hasn't been overdone too much in OKC and that is something they would do well.

don't want to derail the thread, but is bella vista's pizza worth getting? -M

don't want to derail the thread, but is bella vista's pizza worth getting? -M

I had a calzone several years ago and it was good, it was just a lot. I got the small and it looked like a turkey. Not even joking.

Now, as for the pizza, I like simple pepperoni or meat pizza and their pizza looks good, just not the ingredients I typically put on a pizza. I will probably try the Tuscan next time I am there. Here are the ingredients from their menu: (no pizza sauce used) using our freshly prepared dough, we brush it with our extra virgin olive oil, then we start a layering of parmigiano reggiano, pecorino romano, mozzarella, provolone cheese, we then continue with grilled chicken, grilled zucchini, carmelized onions, roasted red peppers and garlic.

mmm, I've been told yes, and when I've seen and smelled it going to the table of others, it was rather pleasing to both nose and eyes.
Never noticed anyone complaining or sending it back.

Bchris02,
I like Gabriella's, Vito's, and Papa Dio's. There are a few I haven't tried, so not a knock on others, these are just my favorites. I have heard good things about Rococo's and Bella Vista but for some reason haven't been there.
C. T.
Italian food is my favorite cuisine so I will definitely be looking forward to that. Out of curiosity though, how does the Italian food in OKC stack up and what are the best restaurants? Since I've been here I usually go to Zio's which I like pretty well.

Bchris02,
I like Gabriella's, Vito's, and Papa Dio's. There are a few I haven't tried, so not a knock on others, these are just my favorites. I have heard good things about Rococo's and Bella Vista but for some reason haven't been there.
C. T.

Are all those restaurants with a romantic vibe or just good food? That's the thing about Italian restaurants. A lot of them are more for the atmosphere and the "date" aspect than the food.

Are all those restaurants with a romantic vibe or just good food? That's the thing about Italian restaurants. A lot of them are more for the atmosphere and the "date" aspect than the food.

Bella Vista is definitely more for the food than atmosphere. Milt and Dena are from Greece and the food is very authentic. The olive oil used to ocme from their family olive trees but not sure if it still does. Food is outstanding. Lasagna and bake Ziti are my favorite. My kid loves the alfredo which the sauce is made to order. No bar though.

Bella Vista is definitely more for the food than atmosphere. Milt and Dena are from Greece and the food is very authentic. The olive oil used to ocme from their family olive trees but not sure if it still does. Food is outstanding. Lasagna and bake Ziti are my favorite. My kid loves the alfredo which the sauce is made to order. No bar though.

My wife always gets the Chicken Parm and I get the Chicken Fettucini Alfredo (no, I am not Jeepnokc's kid...). They do serve Bud and Bud Light out of the draft and coke products, but that is about it. I always wondered why they didn't at least offer a few different kinds of wine. It might be a liquor license/permitting issue that I don't know about.

The one thing you have to remember when going to BV is you can't be in a rush or hungry. Every time I have gone, it has taken the waitress/owner/checkout lady (same person) aka Dena about 10-15 minutes to come over and take our order. Once the food is ready, they bring it to you. There might be a party of 10 and only three people's orders are ready but they will bring them out so they are hot. Then, they will bring out the rest of the orders when they are ready. Once, I received mine and my wife received hers five minutes later. We weren't mad because we were expecting it. I would make plans to be there for 1.5 hours. It could be less, but it could be more too.

Bchris,
I don't go anywhere for a romantic vibe, I go for good food. I'm not an expert on Italian food, but I know what I like. Also, good service is important to me.
C. T.[/B]
Are all those restaurants with a romantic vibe or just good food? That's the thing about Italian restaurants. A lot of them are more for the atmosphere and the "date" aspect than the food.

...They do serve Bud and Bud Light out of the draft and coke products, but that is about it. I always wondered why they didn't at least offer a few different kinds of wine. It might be a liquor license/permitting issue that I don't know about...
This just tells me they don't want (or don't have the budget) to invest in a full mixed beverage license (required to serve wine, liquor, strong beer). What you have described is 3.2 only service, which is easy to get and does not require permitting from Oklahoma's ABLE commission. To get a 3.2 beer license requires a few hundred dollars and a permit from the county, which is basically a formality.

To get an MXB from ABLE requires on-site ABLE inspection, a storage area not accessible to minors, and separate annual permits from ABLE, the Oklahoma Tax Commission (over and above a regular tax permit), the City of Oklahoma City, and the federal Bureau of Alcohol, Tobacco and Firearms (a multi-year permit). Each of the aforementioned permits averages well over $1000.

It has been a while since I went through a licensing or renewal, but I think the whole enchilada runs in the neighborhood of $4K or 5K annually. Perhaps the restaurant folks in question decided it just didn't make sense financially for their place.

Italian food is my favorite cuisine so I will definitely be looking forward to that. Out of curiosity though, how does the Italian food in OKC stack up and what are the best restaurants? Since I've been here I usually go to Zio's which I like pretty well.

Go to Stella.

Zio's is bad frozen food reheated by people who don't care about what they're doing.

And why has this thread turned into ANOTHER Italian restaurant referendum? Maybe this is why we don't have real seafood restaurants in this city. People would rather talk about and eat carb heavy pasta with more sugary red sauce and finish it off with a cheap glass of Merlot. Once we get a REAL AUTHENTIC Italian restaurant announced and built, THEN it will be a great thread topic.

Possible because
(a) there's not a lot to compare between what tuck will build and what presently exists, or
(b), talking about good foof in the future inevitably makes folks hungry so what to eat in the meantime discussions crop up or,
(c), Spartan is posting less these days and someone needed to give you a reason to get your knickets in a twist, or
(d) all of the above.

Might be something else entirely though.

or (e) Tuck has zero plans to open an Italian restaurant!

or (e) Tuck has zero plans to open an Italian restaurant!

And boom goes the dynamite...

Possible because
(a) there's not a lot to compare between what tuck will build and what presently exists, or
(b), talking about good foof in the future inevitably makes folks hungry so what to eat in the meantime discussions crop up or,
(c), Spartan is posting less these days and someone needed to give you a reason to get your knickets in a twist, or
(d) all of the above.

Might be something else entirely though.

It is c. Definitely c. Spartan, come back....I need someone to banter with. JTF is too predictable. LOL

But, if Tuck DID open an Italian restaurant, I'll bet it would rock! :tongue:

Given their overall track record, there's no doubt on that front.

Anyone remember Boca Boca? Their seafood specials were legit and it was done in OKC. So, it's possible, but maybe their closing means it's not feasible here? I don't know.

I remember Boca Boca. In fact, the best piece of fish I ever ate was prepared there. Unfortunately, this wasn't long before it changed to Sean Cummings Irish Pub. (the new location of which, next to Vito's, is where we dined last night, btw. I love their fisherman's stew, salmon boxty and salmon club sandwiches).

FYI: If you want some good scallops without making the trip to Vast, go to Gulfport Seafood (on May) buy either the thawed $17+ per lb. versions in the display case or the $10+ per lb. frozen bags (then thaw them) hit them with a little S&P plus some lime juice, heat some oil in a skillet to a very hot temp, put the scallops in the skillet, reduce the heat to medium, cook for two minutes, flip and cook for two more minutes, then plate with whatever side-starch and/or veggies you like and drizzle your butter, lemon, parsley, Mirin, chopped mushrooms/shallots, and capers sauce over them. Even if the side-starch is Ramen noodles, this ain't too shabby. A little "coleslaw deluxo" on the plate adds a nice little crunch to the meal.

P.S.: Some small Striper filets (from Lake Texhoma) hit with some Chef Paul's Blackened Redfish Magic then pan-seared for 4 min. and to a 400-deg. oven for 4 more minutes, also on the plate, make it a meal that I would be willing to pay $14.99 for in a restaurant. Maybe even more. =)

I remember Boca Boca. In fact, the best piece of fish I ever ate was prepared there. Unfortunately, this wasn't long before it changed to Sean Cummings Irish Pub. (the new location of which, next to Vito's, is where we dined last night, btw. I love their fisherman's stew, salmon boxty and salmon club sandwiches).

FYI: If you want some good scallops without making the trip to Vast, go to Gulfport Seafood (on May) buy either the thawed $17+ per lb. versions in the display case or the $10+ per lb. frozen bags (then thaw them) hit them with a little S&P plus some lime juice, heat some oil in a skillet to a very hot temp, put the scallops in the skillet, reduce the heat to medium, cook for two minutes, flip and cook for two more minutes, then plate with whatever side-starch and/or veggies you like and drizzle your butter, lemon, parsley, Mirin, chopped mushrooms/shallots, and capers sauce over them. Even if the side-starch is Ramen noodles, this ain't too shabby. A little "coleslaw deluxo" on the plate adds a nice little crunch to the meal.

P.S.: Some small Striper filets (from Lake Texhoma) hit with some Chef Paul's Blackened Redfish Magic then pan-seared for 4 min. and to a 400-deg. oven for 4 more minutes, also on the plate, make it a meal that I would be willing to pay $14.99 for in a restaurant. Maybe even more. =)

Mmmm What time's dinner? Save me a plate! I'll bring the wine or beer.

Mmmm What time's dinner? Save me a plate! I'll bring the wine or beer.

Something with a screw top and not too fizzy might be good.
Make it pink in order to compromise between the red faction and the white faction.
Perhaps something from Carlo Rossi. =)

(Actually, Yellowtail Pinot Grigio or Chardonnay ain't bad with the fish. Heck, I like that Reisling from . . . Dang. I can't remember the name of the bottler--oops, I mean vintner. I know there is much better wine out there, but . . . =)

Something with a screw top and not too fizzy might be good.
Make it pink in order to compromise between the red faction and the white faction.
Perhaps something from Carlo Rossi. =)

(Actually, Yellowtail Pinot Grigio or Chardonnay ain't bad with the fish. Heck, I like that Reisling from . . . Dang. I can't remember the name of the bottler--oops, I mean vintner. I know there is much better wine out there, but . . . =)

Let's take a little further off topic. Gewurtztraminer would be nice with that...not as sweet as a Reisling. I think some of the Good Egg restaurants carry them (Ha!! Back on topic)

Let's take a little further off topic. Gewurtztraminer would be nice with that...not as sweet as sweet as a Reisling. I think some of the Good Egg restaurants carry them (Ha!! Back on topic)

It's Fetzers. Fetzers Reisling.
And, then, of course, there is Smoking Loon Old Vine Zinfandel. =)
(we recently drove by three or four famous Italian restaurants in Krebs, after missing the correct turn to Talihina. it wasn't lunchtime so we didn't stop. =)

I wonder if Tuck has considered the fact that some of the very best Italian (and Mexican) food involves seafood and fish?
Probably he has and came to both an informed and experiential decision in this regard. =)

nm

Excellent! I hope this opens sooner than later.

Excellent! I hope this opens sooner than later.

Have you been past the Rise lately? It's going to be a while...

Have you been past the Rise lately? It's going to be a while...I was under the impression some parts of it might be completed sooner than other, but I'm not entirely sure.

There is glass on the storefronts of the western part of the development. It looks like they're getting ready to pour concrete on the western side of the building as well. I was driving by so couldn't take much time to look, but I think the interior of the two glassed-in stores is sheetrocked as well.

This looks to be their logo:

9648

I like the font a lot. The fish scales are quite bright though.

I like the font a lot. The fish scales are quite bright though.

If I had to guess the scales are just a backdrop, not part of their actual logo. I agree with you Andrew, the font is classy.

This looks to be their logo:

9648

That script will look great on the corner in neon/led.

(doublepost)

Needs more contrast....It's not easily read.

But cool, though.

If I had to guess the scales are just a backdrop, not part of their actual logo. I agree with you Andrew, the font is classy.

Yes, just a backdrop. We are playing with several backdrops.

Yes, just a backdrop. We are playing with several backdrops.

I see. Well I love the logo!

OKCTalk - First look a The Drake, new seafood concept from A Good Egg group (http://www.okctalk.com/content/108-first-look-drake.html)

Looking forward to this in a big way.

This will not only fill what is probably the most obvious hole in OKC's dining scene, but do it in a slam dunk way. Cannot wait for this to open.

The photos at #115 look great, as does The Concept. I guess my only question might be why a fine seafood restaurant would be named after a male duck.

The photos at #115 look great, as does The Concept. I guess my only question might be why a fine seafood restaurant would be named after a male duck.

You're overlooking the obvious, RM.

http://www.biography.com/people/francis-drake-9278809


English admiral Sir Francis Drake circumnavigated the globe in 1577-1578, helped defeat the Spanish Armada and was the most renowned seaman of the Elizabethan era.

I think any connection with Braums would be tenuous, however. :)