Recently in Tulsa::Dining Category
Mike's Monthly Tip: The Glorious Mea Culpa | Pizza Today
Mike Bausch, owner of Andolini's Pizzeria, tells how he recovered from and built brand loyalty out of his 15th anniversary promotion (January 8, 2020) that drew five times as many customers as expected.
"The day was going pretty standard until people started to call in to reserve their $15 pizza. I didn't think much of this at the time, but that's never happened before. In my experience, people don't typically reserve a discount in advance. Come 4:45, every Andolini's location started to get annihilated. By 6:00 pm, it was on, and we were in full nonstop pizza mode at every location with a crowd that looked like a grunge-era mosh pit.
"Now to put this in perspective, I expected three to four times the regular sale of that one particular pizza that was only available for this promotion. What occurred is we sold 25 times what's typical for that pizza. I'm not saying that to be braggy. I'm saying that because we p***ed a lot of people off....
"The second I could pull away, I went and wrote this response to my customer base and sent it out via Facebook. I explained the situation clearly and rationally and told people to e-mail me if they ran into problems. The ones that did e-mail me, I sent them a certificate in the mail for a completely free pizza on me for any style to use whenever they wanted. I wrote over 150 direct e-mails to customers. That's not counting all the social media exchanges or review responses."
Bausch writes a column, Mike's Monthly Tip, for Pizza Today, interesting reading even if you don't make pizzas for a living. Here's his latest, on the importance of appreciating the value of the quietly consistent employee.
The Last Lebanese Steakhouse in Tulsa | Saveur
Nice piece on the history of Lebanese steakhouses in and around Tulsa, with links to recipes and memories of beloved restaurants long gone (e.g., The Phoenicia, Eddy's), and an account of some of the rough patches Jamil's has gone through since the restaurant was forced to move by I-44 widening.
"At Jamil's, third-generation owner Jennifer Alcott's feathery blonde hair floats around her face as she checks on diners with a gravelly, worn voice. Her grandfather, Jamil Elias, opened the original Tulsa location in 1946. It has moved three times since then, most recently in 2008 to a nondescript brick building just off I-44 in the southern part of the city. Inside, the faded floral booths, low lights, and endless array of old photos telegraph its age far better than its exterior. But to locals, it's what's on the tables that best evokes nostalgia. They come set with butter and crackers, and soon the hummus will arrive, along with tabbouleh, pita, and a refreshing and retro relish tray of pickles and crudités topped with ice cubes. The warm appetizers follow: barbecue sauce spiced with za'atar and sharp with vinegar and mint comes to the table in a metal creamer jar, and a basket with rib tips and smoked bologna arrives alongside cinnamon-scented cabbage rolls in a pool of tomato-tinged butter. It's a cultural wormhole connecting Beirut and Tulsa. Finally, the entrée arrives--a thick hunk of beef, medium-rare, unadorned, with a foil-wrapped baked potato."
White River Fish Market -- The Oklahoma Reviews
Interesting history of Tulsa's favorite fish restaurant:
"White River Fish Market was established in downtown Tulsa as a counter service fish market in 1932. The market began when Oran Fallis and his father were delivering produce from Oklahoma farms to stores in Arkansas. The Fallises would return to Oklahoma with an empty truck, until they realized that they could bring back product to sell from the White River. The two would set up a stand and sell the fish on the side of the road. Later in 1932, Oran and his dad rented a building in downtown Tulsa near First Street and Boston Avenue. The fish market was the only fresh fish wholesaler in the state of Oklahoma that was supplied by regional anglers....
"Upon his return from the war, he added a lunch counter in 1942 and began serving fried foods. The market would eventually evolve and grow into the iconic restaurant that it is today. In the mid-sixties urban renewal moved the fish market out of the downtown location to the spot where it continues to serve the best seafood in town, the state, and the entire region."
Coney Island hot dog shop brings taste of Tulsa to Dallas-Fort Worth - CultureMap Dallas
"A legendary Tulsa restaurant that's been in existence for nearly a century is expanding to Dallas-Fort Worth. Called Coney Island Hot Weiners, it's a beloved Tulsa landmark specializing in hot dogs and will open a location in Rockwall in January.
"The restaurant is from Tony Osburn, a native of Tulsa who's excited to bring a favorite from his hometown to DFW. He'll open at 621 White Hills Dr., in a space on the east side of Lake Ray Hubbard that was most recently a massage parlor but has been home to a number of businesses."
A Guide to Tulsa's Nightlife... | The Lost Ogle
Chelsea, the Tulsa correspondent for an obscure social blog, rates the pros and cons of partying in Brookside, Cherry Street, the Bob Wills District, the Blue Dome District, and south Tulsa.
Tulsa Oklahoma Food Events, Festivals & Competition | The Tulsa Food Blog
Barbecue in Sallisaw, pecans in Okmulgee, and more food and fun in Bixby and Sapulpa.
Tulsa TV Memories: The Louisiane
It's "The Pour House" these days, but it used to be one of Tulsa's finest dining experiences, at 18th and Boston. Two photos on this page -- the late '50s "French Quarter" style makeover (the way I remember it from the '70s) -- and an earlier incarnation. Look closely -- it's the same building. (I like the original version better.)
Chicory & Chives Cafe - Tulsa Cajun Food & Best Breakfast in Tulsa | The Tulsa Food Blog
A tasty surprise tucked away in an industrial area on Charles Page Boulevard.
What are your favorite tea getaways?
"JadeKitsune" lists favorite places for tea in Tulsa, including Thai Chef, Shishkabob's, In the Raw, and Shades of Brown.
Bring QuikTrip To Oklahoma City!
Former Tulsan is Hotzi deprived. Ain't that right, Lamar? (Via Irritated Tulsan, who is tantalizing the QTinOKC guide with photos of QT food.)
