Packards New American
201 N.W. 10th
food and a beautiful view are what youll experience at Packards. This
new concept churns out down-home food with a gourmet twist. Tackle the
rustic kale, a salad with roasted beets and lotus root; or the hand-cut
pappardelle carbonara, prepared with its house-smoked bacon.
1129 E. Elm, Norman
a chicken shawarma sandwich, made with marinated chicken (with a
special house sauce) shredded cabbage and parsley, drizzled in garlic
sauce and all piled in a pita. A side of tabouli makes it that much more
irresistible, and enjoy the baklava for dessert.
2418 N. Guernsey
Asian-fusion stop is helmed by chef Vuong Nguyen, a graduate of the
esteemed Coach House Restaurant. Try its seafood dishes: curry salmon,
marinated in a house-made curry sauce served atop a potato hash; or
snapper and crab, GPs version of dip and chips, made of thinly sliced
Whiskey Cake Kitchen & Bar
1845 Northwest Expressway
its farm-to-fork mission, comfort food and garden-based cocktails,
Whiskey Cake has serious appeal. Its rustic-contemporary décor invites
you not to miss deviled egg specials that change weekly, fried green
tomatoes and, of course, the infamous whiskey cake.
New York Pizza & Pasta
1169 E. Second, Edmond
youve been missing Italia Express, which had been on May Avenue,
youre in for a treat. New York Pizza & Pasta incorporates some of
that menu in a brand-new space with fun new specials. Attempt Wacky
Wednesday: If you eat a 20-inch pizza in seven minutes, you get it for
Cafe Icon Sushi & Grill
304 S. Kelly, Edmond
home to the breakfast-heavy Tropical Cafe & Grill, Cafe Icon is
re-branding and revamping the menu. Try its Thai chicken salad, veggie
tempura or one of its many sushi options. Icon now serves red and white
wine, as well as sake and beer.
9401 N. May
into sandwiches, wings, salads and duh! pizza. Order the White
Cheezy, a pie that includes feta, bacon, onions, tomatoes and garlic
butter sauce. In the mood for a sandwich and pizza? Opt for the pizza
sub, complete with cheese, pepperoni and sauce.
Photos by Shannon Cornman and Mark Hancock