My parents drove up from Dallas to OKC last weekend for a quick visit before they went on vacay in Mexico. So last Saturday we met for brunch at The Collective in Midtown.
Ben and I went once before and it’s a neat spot. The Collective is a food hall with different options to choose from; tacos, salads, Hawaiian fusion, sweets, coffee, a big ol bar, and more. They also have a rooftop area I have yet to see, and their patio is dog friendly 🤗. It wasn’t the best weather when we went so we sat inside by the bar.
I hate these pictures of me but sharing is caring, right? I think we were all hungry because none of us got pictures of our food 😅. Ben and my dad got some Phill Me Up Cheesesteaks and mom and I both chose The Salad Bowl. We also got some samples from Big Buns Bakery and their cinnabomb was just that, the bomb.
The Collective feels like an influencers dream to go to. They have artwork hanging on the walls for sale on the lower floor and the ladies bathroom is also very chic, so bring your camera for some pics with the girls when you gotta go.
Felt like there was a clear message to my baby girl written on the wall. Plus I loooooove their “I’ll be ready in a Prosecco” poster in the bathroom as well.
Can’t wait to go back when the weather is warmer, so we can enjoy the outside spaces and I can indulge in a mimosa… or two 😋.
This has been one of my favorite dishes to make ever since my sister introduced me to it. I’ve struggled with eating disorders in the past, so cooking hasn’t always been one of my favorite pastimes. In fact, I still have a hard time cooking because I over analyze the ingredients going into the dish. Anyways BESIDES THE POINT. This orzo salad is super easy to make, and doesn’t take too long, which is why I manage 😉
The ingredients I used are: – Orza pasta – Sun-dried tomatoes – Cherry tomatoes – Baby bell peppers – English cucumber – Red onion – Pitted kalamata olives – Parsley – Feta cheese
Start by cooking the orzo, and once it’s been strained I like to add some of the oil from the sun-dried tomatoes to keep it from sticking. Depending on how much orzo you make increase the amount of oil accordingly.
But note that this recipe is just a collection of what I like. There are many other options and you can add or subtract any of the the ingredients you don’t like. I haven’t put an amount on the vegetables either because I think it’s all up to taste. Ben hates tomatoes so I always put less in if I know he’s going to be eating as well.
I just chop up the veggies and throw them in with the orzo. Sprinkle some of the parsley on top and stir it all together. I usually cook some halloumi to go along with this, but my online order hadn’t come in time so I used feta cheese instead! Use whatever amount suits you best.
This is such an easy meal to make, and the best part is it keeps well in the fridge so you can easily bring some lunch with you to work!
On Wednesday I was invited to go to dinner and the theater after to see Rent’s 20th anniversary tour. Fast forward 2 hours, hair and makeup was done and we were driving to a restaurant called Flora Street Cafe in the Dallas Arts District.
Once the luxurious C-class Mercedes was valeted (kind note: only my car in my dreams) we took a group picture outside of the restaurant before arriving promptly for our 6:00 pm reservations.
Now weren’t my two dates just too handsome?
I will say this.. going to dinner with Jim you sure do get treated like royalty. The chef, Stephan Pyles, kindly greeted us at the door.
Once seated, we decided on some cocktails and champagne. The boys drank an old fashion and a Manhattan while I greedily started sipping on the Tattinger. I was basically in heaven.
For my appetizer I ate the Ahi Tuna. Not surprisingly it melted in my mouth, especially since it was paired with kiwis, tomatillos, and marchano almonds.
The others ordered dry-aged Texas wagyu beef tartare, and sea scallops. Now the scallops were SO TASTY, and probably one of the coolest dishes on the menu. They use liquid nitrogen to make coconut gellee, which basically looks like noodles. The dish also is served with ‘Jasmine Sea Essence’ which is created by pouring water over dry ice. Pretty neat.
For my main course I decided on the roast pheasant. It comes with a blackberry mojo, and a squash blossom quesadilla. It’s pretty amazing how the flavors came together so well. I really enjoyed it because unlike most upscale restaurants the food felt comfortable and filling. I guess its the epitome of Texas fine dining.
The dinner was phenominal but the company was even better. I haven’t had a meal out like that experience in a long long time and it felt very refreshing. Probably helped that the bill was also compensated so I didn’t even have to spend a penny!