- The Wild Fork Vibe
- Easy Entertaining Tips from The Rebel Chef Cooking Class Pay Off
- Exploring The Hamlet’s New Elegant Dinner Menu
- Get a Jump on Spring at Tulsa’s Winter Farmers’ Market
- 6 Tulsa Chefs Join Forces to Help the Helpless
- Everything is Bigger at The Brook
- Mi Cocina is Better than Ever
- Line Out the Door Opening Day at Burn Co.
- El Rancho Grande for Over 60 Years
- Folks Urban Market & Pantry Shines in the Vibrant Brady Arts District
If you’ve read my recent review of Stonehorse…
If you’ve read my recent review of Stonehorse Cafe, you’ll know that Tim Inman is still at the top of his game. Two recent dinners have shown that Michael Fusco, who recently joined Stonehorse’s team, has made Stonehorse even better. One Friday night I had ivory salmon — flesh as soft as cream and as white as snow — with a classic French sauce made with champagne and cream. The rich sauce had somehow caramelized — perhaps it was a sweet wine — and that made it even better. Luscious grilled shrimp studded the sauce. Later I told Mr. Fusco that the sauce seemed to be his style of cooking. Yes, he said, I invented it.
Last night I had a pork chop. It was glazed with chipotle, covered with macerated fresh corn with a few hot peppers thrown in, and served on a bed of pureed corn. Another Fusco invention. The flavor was amazing. I wanted to lick the plate.
Open for lunch and dinner Tuesday to Saturday. Lunch served until at least 4 PM. Closed Sunday and Monday.
My big Stonehorse review: http://tulsafood.com/fine-dining/tim-inmans-stonehorse-reveals-a-master-at-work