Duke's Southern Kitchen

[joiei]

I had dinner last night at Duke's Southern Kitchen in the Spirit Bank center last night.   The shrimp and grits appetizer was well presented more of a Louisiana style shrimp and grits than a low country version.   The shrimp would of been better with about another minute in the saute pan.   The fried chicken was pretty good,  tender and moist inside with a crispy crust,  not like a KFC or Popeye's crust.   You get a whole half a chicken on this order.  The prices were not outrageous at all.   I would post a web site but can't seem to find one.   

It was worth the drive to almost Dallas for dinner and the music was great also.  A very different atmosphere for dining in Tulsa. 

[ZYX]

Have not been to the restaurant yet but I love the big bright yellow sign.

[SXSW]

Going this weekend.  The head chef is from Sonoma, The Brasserie and Ciao. 

[Townsend]

The manager is from the Bistro at 101st.

They couldn't've asked for a better person.

[Townsend]

Went in Saturday night for a quick bite at the bar.

The bartender was great.

The fried chicken though?  Not so much.  I cut into it and it looked great.  I took a bite and it tasted like old fish.  Bleah.

Did I mention I hate the taste of fish?  I hate the taste of fish.

I'm guessing someone used the fish batter for the chicken.

My Marshall's beers were good though.

By the way, the manager I mentioned above has left.

[swake]

We went there a couple of weeks ago and it was not good, I had Etouffee and the Roux was just plain burned. I get that Roux is hard, but this was just plain bad. My wife had the Chicken Fried Steak and it was stringy and tough.  It was a Saturday night and they were not busy, it's not hard to see why they weren't.

[Conan71]

We went there a couple of weeks ago and it was not good, I had Etouffee and the Roux was just plain burned. I get that Roux is hard, but this was just plain bad. My wife had the Chicken Fried Steak and it was stringy and tough.  It was a Saturday night and they were not busy, it's not hard to see why they weren't.

Unless my understanding of roux is different than yours, it's not difficult.  Now making a good risotto is hard.

[swake]

Unless my understanding of roux is different than yours, it's not difficult.  Now making a good risotto is hard.

It's easy to burn it, but this was scorched. 

[Conan71]

It's easy to burn it, but this was scorched. 

Roux FAIL 

[swake]

Roux FAIL 

Duke is not good, but have great service for what it's worth.


I prefer Chicory and Chives, they have great food, but can be very slow. Hebert's has great food too, but aren't fully committed to being a restaurant.

[Red Arrow]

It's easy to burn it, but this was scorched. 

I've only personally made roux (Cajun Napalm) twice when I was making Gumbo.  I was successful both times but probably took at least twice as long as someone more experienced at frying flour.