Deep Fork Grill is a Deep Pleaser

July 27, 2010Katie


(Photos by Nancy Jackson)

5418 N Western Ave
Oklahoma City, OK 73118
848.7678
Website: www.deepforkgrill.com
Mon – Fri:11:00 am – 11:00 pm
Sat:11:00 am – 12:00 am
Sun:10:30 am – 10:00 pm

Merciful Heavens!


This week Mr. Wonderful and I had the pleasure of eating at Deep Fork Grill and we were incredibly overwhelmed (in a good way) with all the delicious food they brought us to try.

I mean we had some delicious cuisine!

But first things first, the ambiance at Deep Fork is truly wonderful, dark, and romantic and lends itself to all things warm and cozy.

We sat in this lovely private room with one table.

Here we are sitting with Sean, one of the managers at Deep Fork who was a riot to talk to.  He told us that he hoped we were ready…because there was some food on its way!

And we got to talk with Chef Matt, who brought us out his creations of the evening.

Our fabulous, well-informed waiter Jeremiah arrived to let us know what we’d be having.

First to arrive …some scrumptious appetizers!  If you visit Deep Fork Grill, as a starter to your meal, you will receive  a complimentary appetizer called a Chicken Brochette. But you will only get one.  And you will want more, believe me.

These babies are delicious.  You can also order an entire plate of them as an appetizer.

Bite-size pieces of chicken are wrapped in bacon and  sit perched around a bed of jicima slaw.  The brochettes sit on a smear of this creamy/spicy chipotle aioli that is just fantastic.

Let me just say that I could be perfectly happy with just a plate of these little wonders.

But, there were more wonders to come.  Like this plate of Littleneck Clams that had been flown in just that morning.

Stuffed with bacon, bread crumbs, sun dried tomatoes and pesto, these were fresh and sensational.  I couldn’t stop eating them.

Next we were served a Sesame-Crusted Ahi Tuna that was perfectly seared outside and warm but rare inside.  It had a dipping sauce of Ponzu (a citrus, vinegar,soy-based sauce) and an Asian fruit compote that had Mr. Wonderful smiling with joy.

Always a fan of Ahi tuna, this was one of my favorites of the night.

Also….sigh….I truly loved this one.  The Fruit and Nut Plate.

(Cheese details - Saut Gil b Albio goats milk, Petit Agour Sheeps milk from the Barque Region, France, La Tur cow milk from Italy)

With fresh berries and Rainier Cherries and imported cheeses, we were in heaven.  I especially loved the combination of the soft goat cheese with the cherries.   This made Mr. Wonderful feel a little romantic.

I wonder where I can find some of those cherries for us to have at home?

Anyway, next up were the salads, the first being the Luna Mozzarella and Tomato salad, (better known as a Caprese Salad but named after Chef Luna, I believe).

The balsamic dressing on this salad was a little sweeter than I’ve had on these salads, but the tomatoes were so ripe and delicious…and the cheese was soft and creamy and I appreciated the amount of basil they provided, being a huge basil fan.

Next came the Fire and Ice Salad.

So pretty to look at, I hated to cut into it, this salad was an ice-cold wedge of  iceberg lettuce topped with fire-roasted pepper vinaigrette, bleu cheese, tomato, spiced pecans and rye croutons. Deep Forks signature salad didn’t disappoint. There was a lot of different flavors going on that all melded beautifully together in a bite of fire and ice.

And then came the entrees.

Four of them.

Yes I said four and yes there were two of us…and our camera person Nancy, who we willingly gave food to. And keep in mind we’d already had 3 appetizers and 2 salads.  Needless to say, we felt hopelessly spoiled…

And we were loosening our belts.

First up was the pasta – Sauteed Gulf Shrimp and Penne.

This was smoked tomato, crushed red pepper, bacon, fresh basil and vodka butter sauce served over penne pasta. I was so pleased by the smoked tomato part.

I had just watched a cooking travel show where the host had cooked a pizza over in Italy where the tomatoes had been smoked and I was so intrigued by it. And it didn’t disappoint. Smokey tomatoes are fabulous.

And speaking of smoked tomatoes…this is a must have if you go to Deep Fork Grill.

We dug into this before the picture was taken and then couldn’t stop.  Amazing!  This was made with a truffled Asiago cream sauce blended with more of those delicious smoked tomatoes.  You can make this a meal also, by adding pulled chicken, Gulf shrimp or lobster to it.  If I’d had this first, I wouldn’t have wanted anything else.

Okay, that’s a lie.

But it was sinfully good!

Mr. Wonderful truly enjoyed this featured steak of the night.  

A grilled Creekstone Farm Filet Mignon with loaded whipped potatoes, asparagus, and garlic demi glaze and topped with bleu cheese crumbles.  What a wonderful paring and the steak was wonderful.  Mr. Wonderful appreciated the sauce and just the hint of bleu cheese paring.

And we were so fortunate to get another special offered that night – my favorite fish of late – Chilean Sea Bass.  

Pan Seared Chilean Seabass with Lobster A la Nage Sauce, resting on a crispy zucchini cake.

It was served with fresh green beans and patty pan squash.  So delicious and melt-in-your-mouth wonderful.

But this.

This was my pick of the night.  This is Deep Fork’s Cedar Plank Salmon.  Even if you aren’t a salmon fan, this was superb.  Grilled on a cedar plank and topped with a sweet mustard glaze that had faint hints of wasabi or horseradish, this was so moist and tender without a bit of fishiness.  I truly, truly loved this.

Do you think at this point, we’d had enough?

Guess again…the desserts started coming.

Strawberry Cake, oh my…was this delicious with it’s strawberry butter cream frosting and moist-but-light cake.  I loved the hint of chocolate shavings on the top..there’s something reminiscent of a chocolate dipped strawberry with the addition of that little touch.

And then on came the Creme Brulee.

Once again, too delicious to wait for a picture, we had dived right in for bites of probably the best inner custard I’ve had in a Creme Brulee.  My only complaint?  It was too small!

And I saved this for last, only because my favorite dessert ever is Key Lime Pie.

Not being a meringue lover, I was a little disappointed to see what appeared to be meringue on top of this pie.  But this, my friends is a cross between meringue and whipped cream.  It sits a good inch or two on top of a perfectly sweet and tart key lime custard and the whole thing is wrapped up in a perfect graham cracker crust and drizzled with fresh berry sauce.

Scrumptious!

Needless to say, we were more than pleased with our trip to Deep Fork Grill.  If you haven’t been to this wonderful restaurant, try it sometime.

You’ll be deeply pleased with Deep Fork Grill.

Deep Fork Grill on Urbanspoon

1 Comments

  • Cheryl Jones

    July 28, 2010 at 10:19 pm

    Yep, this seems like a pleaser. I couldn't imagine that much food coming at me. I hope you got to take some home. I'm so glad this blessing has come this way to you two.

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