All posts by Brian Schwartz

Brian Schwartz

About Brian Schwartz

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society. www.theomegasociety.com I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola. “A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.
  • sr_fe
    Dine Amidst Vibrant Tropical Colors at Sisserou’s Restaurant

    If you wish to dine amidst vibrant tropical colors, to feast on creative delicious dishes prepared by one of the best chefs around based on recipes from the tiny island nation of Dominica, you have two choices....

    • Posted April 11, 2014
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  • brains_tulsa
    Pig Brains and Tofu… Sheer Heaven

    “Pig brains and tofu… sheer heaven!” Andrew Zimmern tweeted from central China, where he was filming an episode of his bet-you-can’t-eat-this TV show “Bizarre Foods”. “I’d say this was one of the best things I’ve ever eaten,”...

    • Posted April 3, 2014
    • 0
  • WhiteFlagPork
    Every Burger Served at White Flag is Creative

    Jeremy New is such a good chef that I once became Facebook friends with his wife just to find out where he was cooking. So what’s a genius cook with 13 years experience at fine-dining establishments doing...

    • Posted March 28, 2014
    • 0
  • NeivesFajitas
    Neives’ Mexican Grill is Like Family

    “I am just amazed,” I told the young waitress. “Your food is so good. And so creative. I’ve never seen anything like that! Tell me… did your mom invent all those recipes?” “No,” she replied. “That’s just...

    • Posted March 21, 2014
    • 0
  • 1167443_10151590142961238_2067144546_o
    KEO Keeps Getting Better

    Keo has the rare yet unenviable distinction of not being on any of my Best of Tulsa lists. Why? Because I was wrong! I haven’t visited in a long time, but I should have realized that a...

    • Posted March 14, 2014
    • 1
  • mary_fe
    There’s Something About Mary’s

    It’s easy to fall in love with Mary’s. Why did I wait so long? I used to think that Italian cooking is inseparable from family tradition, that you can’t cook Italian food with passion and soul unless...

    • Posted March 7, 2014
    • 2
  • ham_feature
    Exploring The Hamlet’s New Elegant Dinner Menu

    Cameron Werry is a youthful energetic chef with a big shock of bright ginger hair and more than a passing resemblance to Top Chef superstar Richard Blais. Ask him about his philosophy of cooking and he’s tongue-tied....

    • Posted February 28, 2014
    • 0
  • The Brook
    Everything is Bigger at The Brook

    Lucy says I never listen to her. Of course she’s wrong. “Let’s go to the Brook!” she said. “Noooo, I never go there!” I said after listening to her. “Come on, it’s really good!” It was after...

    • Posted February 14, 2014
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