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Food briefs: Organic Squeeze, Days of Wine & Rotary and more

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Customer Linsey Liles, at right, does a Wheat Grass Shot, sampling before purchasing, from Victoria Stevenson at the new Organic Squeeze Kitchen Table location in The Edge apartments in MidTown, Oklahoma City, 1-14-16. - MARK HANCOCK
  • Mark Hancock
  • Customer Linsey Liles, at right, does a Wheat Grass Shot, sampling before purchasing, from Victoria Stevenson at the new Organic Squeeze Kitchen Table location in The Edge apartments in MidTown, Oklahoma City, 1-14-16.

Squeezed out

Employees at Organic Squeeze, 1325 N. Walker Ave., learned this week that the Midtown location will close Friday.

Owner Robert Rhodes said the decision was a difficult one.

“Over the last eight months, we’ve learned so much about our business in the area,” he said. “It’s been fun and exciting to be a part of Midtown, but what transpired is that we kind of shot for the stars when we opened that large of a spot.”

The upside? Rhodes’ restaurant concept will soon come to life in the same location.

“It’s crummy news, but it will be exciting when we open back up,” he said. “We have a passion for fruits, vegetables and fresh ingredients. Those are the kinds of things we’ll be using in this next concept.”

The Nichols Hills Organic Squeeze location at 6434 Avondale Drive remains open with business as usual, he said.

The Edge at Midtown developer Gary Brooks said Walker Avenue is still evolving into “a truly walkable, vibrant, mix-use corridor in Midtown.”

Visit organic-squeeze.com.

Wine and Rotary

Rotarians know how to party.

Those crazy community service enthusiasts at Bricktown Rotary Club are at it again with Days of Wine & Rotary 7:30-11:30 p.m. Friday at Oklahoma History Center, 800 Nazih Zuhdi Drive.

Chris Converse of Paragon Brands pours wine and Zach Pritchard of Krebs Brewing Company offers select craft beers.

Guests receive premium drinks, and they can feel good knowing they’re helping Bricktown Rotary give much-needed funding to Oklahoma charities, said event chairperson Patrick Gaines.

Oklahoma restaurants The Mantel Wine Bar & Bistro, Rococo, Mickey Mantle’s Steakhouse, Brown’s Bakery, Crabtown, Broadway 10 Bar & Chophouse and Café do Brazil will serve bites while Muscadine Jelly performs.

The event is Bricktown Rotary’s biggest annual fundraiser, and proceeds benefit local charities through Bricktown Rotary, which has donated tens of thousands of dollars to groups such as Anyone Can Softball, The Prader Willie Foundation and the Alzheimer’s Association.

Organizers ask that guests wear business or cocktail attire.

Tickets are $65 per person or $100 per couple and are available at daysofwineandrotary.com. Guests must be at least 21 years old. Visit bricktownrotary.com.

Open wide

It’s hard work, but somebody’s got to chew it.

National franchise Wayback Burgers, which recently opened its first Oklahoma location at 3217 S. Broadway in Edmond, wants to help diners earn their dinner with the Triple Triple Challenge. In honor of National Cheeseburger Day on Sunday, the restaurant challenges guests to eat a nine-patty burger in the fastest time. The “chompion” takes home a $3,330 grand prize.

Edmond franchise owner Maria Unruh said the Triple Triple is always on the menu. For $17.49, customers get nine beef patties, nine pieces of cheese, lettuce, tomato and a bun. In the first 45 days of business, the store sold 10.

“Each patty is 3.3 ounces, so it’s 1.85 pounds of beef,” Unruh said. “We stick a knife in the top because it’s so big it leans.”

Those interested in competing can reserve a spot to try taking down the giant burger at tripletriplechallenge.com.

Brunch bounty

Forget dancing shoes and just put on some brunching pants — Mary Eddy’s Kitchen x Lounge at 21c Museum Hotel Oklahoma City, 900 W. Main St., now serves brunch.

The restaurant has rolled out meal services after opening in May, and brunch has been one of the most eagerly awaited. The venue now serves breakfast, brunch and dinner.

Mary Eddy’s brunch runs 10 a.m.-2 p.m. Saturdays and Sundays and features dishes created by executive chef Jason Campbell.

The brunch menu features a ramen dish with roast pork, shrimp sausage, oyster mushrooms, cucumber radish salad, coddled egg and Mary Eddy’s Hash with pork, potatoes, fried eggs and chicharrones served with cilantro verde salsa and lime aioli.

A few eye-opening cocktails also are available after 10 a.m., including a Bloody Mary named Rind of Time with coffee-rubbed bacon and The Sun Also Rises with rum, a house sorbet, mint and lime.

Schedule reservations at maryeddysokc.com or call 405-982-6960.

 

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