The OKC Vintage Restaurant Collection Documents


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9 Comments

  1. The Christophers menu was penned by Paul Rusche in 1968 before he moved from here to California to join his brother Ed Rusche.

  2. Jacque’s Internationale: I was a waiter there from 1969-1970. Tate Gordon was the head waiter. At that time there were waiters from Jordon, Syria, Japan, England, Iran and New Orleans working also. The steak diane, properly prepared is still the best steak there is.

  3. Does anyone (or everyone) remember the Taco Boy restaurants? Particularly interested in knowing the location of the one that was located around NW 36 & May.

    • http://www.okctalk.com/images/okjournal/1969-06-20.pdf

      see page 3 it has a list of all the taco boy’s in the metro in 1969

    • I worked at about NW 30th and Classen. I was 15 the summer of 1969 I lied said I was 16 to get the job. Made .90 an hour back then and was my first job. We served a Taco Salad in a blue plastic boat, and the nacho’s where cooked in like a steamer.

    • I worked at about NW 30th and Classen. I was 15 the summer of 1969 I lied said I was 16 to get the job. Made .90 an hour back then and was my first job. We served a Taco Salad in a blue plastic boat, and the nacho’s where cooked in like a steamer.

  4. I was happy to see Glen’s menu – we dined there many times and I STILL remember their wonderful salad dressing with chopped dill pickle and cheddar cheese – as well as the home-made dill pickles they served.

    If you know of anyone who might have these recipes, I would be absolutely delighted!

    Thanks so much for your caring work.

    BTW – What about Herman’s Fish Market/Restaurant? I have a recipe for their slaw – if anyone is interested.

  5. I have been making Glen’s salad dressing for some years following my mother’s cracking the code in the 1960s.

    3/4 cup grated cheddar
    1/2 cup dill slices
    2 tbsp. pickle juice
    1/4 cup cocktail olives with pimentos
    1 tbsp. lemon juice or white wine vinegar
    1 cup Hellman’s mayonnaise
    1 tsp. garlic power
    1 tsp. sugar or splenda
    dash Lea & Perrins sauce (optional)

    run through a Cuisinart a few seconds Don’t use a vitamax; it will liquefy.

    Enjoy.

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