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FOOD REVIEW: Packard's New American Kitchen

Liz Burleson / Red Dirt Report
The lunch fare at Packard's New American Kitchen is outstanding.
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FOOD REVIEW: Packard’s

OKLAHOMA CITY – Located in the old Packard building at 10th and Robinson, Packards New American Kitchen has, by far, one of the best lunches offered in central Oklahoma City.

RDR’s Liz Burleson and I discovered this over a recent lunch hour when looking for a new place to review for lunch. What was interesting was that I had had dinner at Packard’s some months earlier and wasn’t overly impressed.

Our lunch, however, changed minds.

With Caleb as our server, we were first given a tall, cold bottle of water – no ice – to slake our thirst. And while Liz had the lemonade, I was in a bit of a black coffee mood, opting for a cup. Alas, the coffee was a bit thin and underwhelming.

For our starter we received the artisanal cheese board featuring Havarti w/ horseradish and chive, boursin, port salut and smoked gouda. This arrived with pistachios and fig compote and pesto-infused, toasted bread slices which were baked in-house, according to Caleb. Delicious!

The boursin was “light and flavorful” and the Havarti was “subtle and creamy with hints of herbs.”

While we happily worked on the appetizer, our entrees came out a little earlier than expected. For Liz it was the grilled pimento cheese sandwich with a cup of tomato-beet gazpacho.

Of the soup, Liz said it was “very satisfying” and providing a balance of sweet and spicy.

“I’m a big fan of the gazpacho,” she added.

And when she made it to grilled pimento cheese sandwich, Liz said it was “very tangy and different” while still comforting in a “home-cooked way.”

“It’s very rich,” she added. “It would be a good idea to pair it with something light, like the gazpacho.” Clearly, she made the right choice.

As for me, it was the cup of chicken, zucchini and couscous soup along with a smoked turkey BLT. The chicken chunks in the soup overwhelmed the cup and it wasn’t very hot to my disappointment. It could have used more zucchini as well.

The smoked turkey BLT, however, made up for the soup’s shortcomings. And while it didn’t hold together very well – it kind of fell apart as I ate it – the ingredients were superb with the swiss cheese, bacon, lettuce, tomato and “green goddess” – all on the home-baked marbled rye bread – went together quite well.

Alas, there was too much sandwich for one sitting and I was unable to finish it all. Nevertheless we both left quite satisfied with our choices and with the fare at Packard’s.

For hours of operation, menu items and more, go to www.packardsokc.com.

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Andrew W. Griffin

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Andrew W. Griffin received his Bachelor of Science in Journalism from... read more

About Red Dirt Report

Red Dirt Report was launched July 4, 2007 as an independent news website covering all manner of news, culture, entertainment and lifestyle stories that affect and interest Oklahoma readers and readers outside of our state. Our mission is to educate, promote civic engagement and discourse on public policy, government and politics. Our experienced journalists provided balanced in-depth coverage of news stories that affect Oklahomans. Our opinion/editorial stories come from a wide range of political view points. We carry out our mission by reporting, writing, and posting news and information. read more

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