Discover this Hidden Gem – Chicory and Chives

By on January 22, 2010

Check out this delicious lunch special from Chicory & Chives. This is Cajun grilled shrimp with cheese grits. The shrimp is spicy and tender and the cheese grits are definitely more sophisticated than they seem. Loaded with flavor (and bacon), they are so light and fluffy. The sausage was an unexpected extra and was not greasy but delicious and lean. My lunch partner had a huge Cajun omelet, hand cut French fries (I had to have a few), biscuits & gravy and a side of gumbo. Yes, really :). The owner Jim came by to visit with us and our server was excellent.

By Debra Laizure

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Hours are M-F 6:30am til 2:00pm with the $6.89 all you can eat lunch buffet from 11:00am til 2:00pm. Saturday hours are 7:00am til noon. Closed on Sunday to be with their families.

Debra was so excited about our visit to Chicory and Chives that she wrote this up and sent it over right after lunch. I was so excited about having lunch at Chicory and Chives that I had to bust out my video camera. All I can say is the food was Bomb-Dizzle, and you have to try it for yourself…personally I will be back to try more than 1/2 the menu. In the video below you will see Debra’s meal and my monstrous Cajun Omelet which includes a celebration of sausage, ham, bacon, tomato, jalapeno and green bell peppers topped with cheese. I hope you enjoy the videos below. Let us know when you visit and what you think.

[Video Link] – Chicory & Chives Cajun Omelet – Bomb-Dizzle!

[Video Link] – Cajun Grilled Shrimp with Cheese Grits & a Cajun Omelet at Chicory & Chives Tulsa, OK

Chicory & Chives

New Address

5800 S. Lewis Ave, Tulsa, OK  74105 (London Square)

918-585-3500.
Full Service Bar. (The Cranky Cajun Bar)

Mon – Fri 6:30am til 9pm
Sat 7:00am til 9pm

Chicory & Chives Café on Urbanspoon

About Staff

TulsaFood.com was founded 6 years ago by Brian McCullough because he had a love of food. What started as a blog where normal everyday people dined out and posted about their experiences has grown into a legitimate food publication with professional chefs and writers, each with a unique culinary and educational background to pull from.

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