An Insiders Look at The Summit Club

Many people have never been to the top of the Bank of America building in downtown Tulsa to appreciate the luxurious accommodations, fantastic food and gorgeous views of Tulsa at The Summit Club. As such, I have prepared a little “insider” video overview of The Summit Club and all it has to offer. For those interested in joining, just go to their website: http://summittulsa.com. Or call Susan Devonshire at: 582.5243.

Be Le - Phenomenal

I have eaten meat for the entirety of my life; however, I recently converted to vegetarianism. Vegetarianism in the raw form was not an unpleasant leap for me, since I never preferred meat in the first place. It was a typical start to something that I thought may or may not have worked out. After a couple of months, I was invited to a vegetarian restaurant by my colleague. I was completely on board to furthering my vegetarian lifestyle. So, we met at Be Le Vegetarian Restaurant. I ordered something simple, vegetable lo mien…it was a safe bet. My partner ordered an assortment of appetizers and dishes that I loosely paid attention to until the words “mock meat” spat out of his mouth. Mock meat; I absorbed the concept before questioning. At a table of five, little was said about this simulated animal flesh. Then, it was sitting in front of me, on a stick. I presumed it was an imitation of oriental meat kabobs. Urged to try it, I slowly lured the kabob into my mouth. I asked, “Are you sure this isn’t meat?” Sure enough, the mock meat was a perfect simulation of the oriental meat kabobs that I had once held in high regard. Needless to say, I enjoyed the lo mien, the mock meat and many other deliciously foreign-to-my-tongue foods. Be Le’s fresh twist on healthy cuisine and its inviting atmosphere provide for an impressive dining experience. Try something healthy and new; drop into Be Le’s on 66th and Lewis. ____________________________________ Be Le - Vegetarian Restaurant 6634 S.Lewis Ave., Tulsa, OK 74136 918.499.1414 Mon-Fri 11:00am-2:30pm / 5:30pm-9:00pm Sat 11:00am-9:00pm

Michael Fusco - Behind the Chef

FN got the down-low on Fusco… family first, seafood second then the secret recipe.

The First Impression

As I walked into the restaurant, Chef Fusco or “Chef” was strolling round with his six-month old princess, Bella, in his arms. He stopped to show her off to intrigued guests. I smiled as I watched people engage in laughter enticed by little Miss Fusco. At that moment, I realized Michael Fusco’s Riverside Grill was more than a restaurant; it is a place where “Chef” brings people together through food and atmosphere. Anyone who has dined at Michael Fusco’s Riverside Grill knows that his name is “Chef”, he is incredibly approachable, and he prepares the best damn seafood in Tulsa.

The Sit-Down

After introductions and flattery, I jumped into inquisition to quickly find that Chef is foremost a family man, and he portrays this at his restaurant. “A mommy’s boy” was what he called himself. After all, it was his mother, Ann, who bestowed unto him the inspiration to become a cook. He started helping out around the kitchen at age of five, when he had found his passion. Chef and his mother both share two important harvesting characteristics; they have an enormous love for food and the desire to comfort people.

After cooking all day he still takes pleasure in preparing meals for his family. After eating at Michael Fusco’s Riverside Grill, I can see why Jackie and the kids - Ryan, Megan, and Bella - are happy to have their own Chef at home.

Chef knows a thing or two about creative combinations in the kitchen, too. He taught me that cooking is synonymous with the season. He explained, “When it is cold outside, I cook tomato soup with grilled cheese sandwiches for my family.” That’s nice Chef, but we know you’re not a Tulsa favorite because of your grilled cheese
sandwiches.

Chef is seafood savvy. Many people might not realize our ability to harvest good seafood, maybe because we are approximately 705 miles away from the closest coast. However, Chef informed me that we, in fact, have the best location for getting fresh seafood. Ordering seafood from anywhere in the US can get to Michael Fusco’s between 12 and 24 hours, therefore allowing Chef to gather the freshest, never frozen seafood. He’s good.

So, I suggest you get over to Michael Fusco’s Riverside Grill on 97th and Riverside and entertain your palette.