Victorias Pasta Shop must be doing something right. Next year marks a quarter century of operation in Norman.
Not much has changed in that time. Its menu is essentially as it was a decade ago. The operators have managed to maintain a continuous level of goodness for a long while.
Unlike some places that have dozens of choices and dont prepare any of them extraordinarily, here, the selections are few, but all are masterful. Find a dish you like and count on it being pretty much the same every time you go back.
Prices have only edged up slightly since opening. The same lady uses her antique pasta machine to source its fresh noodles. Its the kind of place people return to once theyve moved away from college.
We see some of the same people year in and year out who come in only on football game days, said manager Griffin Miller, who started out as a server and has been working there for a decade.
What may surprise you about Victorias even though many people proclaim its their favorite Italian joint is it isnt solely an Italian restaurant.
Yes, the entree names are linguine, lasagna and fettuccine, but its essentially an American eatery with nods in the general direction of Roma. The chefs arent shy about taking creative chances like using green chilis or Sriracha sauce in daily specials.
Not only are there no meatballs; beef and pork are entirely absent from the kitchens repertoire. Chicken, snow crab and shrimp show up occasionally, but no other food with a face will be found on the menu.
This goes along with Victorias vaguely old-hippie vibe. It leans more to California veggie bar than Old World bistro. The dining room walls are covered with local art that ranges from competent to ghastly. Its a
good place to take out-of-town guests to give them a flavor of Normans
bohemian Campus Corner.
Victoria's secret is to serve freshly made pastas swimming in melted cheese, butter, cream or olive oil. Its as simple as that. Sometimes all four fats are used together, making
the dish irresistibly luscious. Pesto, fresh lemon and garlic are used
sparingly. Its the cheese, baby.
signature dish, lasagna rolls ($9.99), is called The Victorias
Classic. Shrimp, spinach and cheese are rolled up in pasta strips, baked
and served with marinara and Alfredo sauces. Some regular patrons have
never tried anything else.
you really must avoid a caloric orgy, theres always the
build-your-own-pasta option. That way you could create a boring,
holier-than-thou combination such as whole wheat linguine topped with
broccoli and carrots ($7.99).
much tastier choice, however, is black pepper linguine ($9.99), which
tosses snow crab and spinach in a lemon-garlic butter sauce. The creamy,
steaming mess is so rich its a challenge to destroy the entire plate.
Entrees only come with a hunk of garlic bread, but salads may be ordered separately.
one of the few establishments where meals are around 10 bucks with a
bottle of decent wine under $25. It also has Boulevard Wheat and Samuel
Adams Boston Lager on tap ($4.49).
desserts vary from day to day but arent listed on the menu. Ask your
server or check the specials board by the counter about a sweet
Oklahoma Gazettes restaurant
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