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PrintTable Talk with Judy Allen
The buzz on Tulsa’s tastiest products, restaurants and events.
Bagels are back in Tulsa!
There’s no New York in the name, but the bagels are the same! That’s the motto of the recently opened Old School Bagel Café in Brookside, which boasts something I have been craving since the last New York Bagel Shop closed more than a decade ago — REAL bagels! Old School’s bagels are made the correct way — water-boiled (not steamed like other bagel franchises), then baked — resulting in a classic New York style, crunchy on the outside, chewy on the inside. The dough is made fresh daily, so the more than a dozen varieties are always fresh, a process that begins at 3 a.m. daily.
Ask anyone who went to school in Stillwater and they are sure to have memories of the Cowboy Club, the Brooklyn Bomber or the Pizza Bagel, all of which are featured on Old School’s sandwich menu (all available for under $6), along with several other selections. You can also create your own sandwich or opt for one of several salad choices. My favorite is the salt bagel, toasted with ham and cream cheese — perfect for breakfast, lunch or dinner!
3723 S. Peoria Ave., 743-7400
Play it again, Sam
The 51st Street restaurant corridor has had its share of victims, due to the expansion of the interstate. One of our favorites, however, picked up and moved to a new space in midtown. Rick’s Café Americain recently took over the space formerly occupied by St. Michael’s Alley, tucked away in the Ranch Acres shopping center, in a snug corner off the beaten path at East 31st Street and South Harvard Avenue. The new location features the same menu (including that delicious fried chicken!), as well as some new specials.
3324 E. 31st St., 742-1076
Let’s go bananas!
When I was a child, I remember begging to go to Swensen’s Ice Cream Parlor for treats. The bubble-gum ice cream was a kid’s fantasy, but every now and then I craved the frozen chocolate-covered bananas. These miniature versions are super easy to make at home for your own kids — or for those who are still kids at heart!
Melt 2 cups bittersweet chocolate chips and 2 tablespoons vegetable oil in a heavy, small saucepan over low heat until smooth; set aside to cool for about 15 minutes. Place assorted toppings — toffee bits, chopped salted peanuts, toasted shredded coconut or colored sprinkles — in separate shallow bowls. Cut 3 ripe, peeled bananas into 1-inch-thick slices and arrange on a foil-lined baking sheet. Using fingers or a couple of forks, dip banana slices, one at a time, into melted chocolate, coating completely, and shaking off any excess. Drop dipped banana into topping, tossing gently to coat. Transfer coated slices to baking sheet to set. Repeat with remaining banana slices and toppings. Freeze slices until firm, at least 2 hours.
