Goes with Green

Green-Wich Sam­mie Shop Mar­ket fla­vor­ful new­comer to Guthrie Green

Tulsa World - - Foodscene - By Scott Cherry

When they re­ceived the call from chef-pro­pri­etor Justin Thomp­son, chef Neil Trumpy and cater­ing man­ager Heather Dusen­berry had nine days to open a brand­new restau­rant at Guthrie Green to be called Green-Wich Sam­mie Shop & Mar­ket.

“I was hav­ing din­ner with friends, and I get a call from Justin,” Dusen­berry said. “He asked me what I thought about his idea to take over the Guthrie Green spot. I said, `Let's do it.'”

Dusen­berry is man­ager at 624 Cater­ing, part of the Justin Thomp­son Restau­rant Group that also op­er­ates PRHYME Down­town Steak­house, Ju­niper, MixCo, Tavolo: An Ital­ian Bistro and the re­cently ac­quired Far­rell Fam­ily Bread.

“I was head chef at Ju­niper, and Justin re­cently asked me to take a new po­si­tion of cor­po­rate chef,” Trumpy said. “He asked me to do this, to do that, and oh, by the way, we're open­ing a new restau­rant. He al­ready had en­vi­sioned the menu he wanted at Green-Wich, and it was up to me to ex­e­cute it.”

The Guthrie Green restau­rant space orig­i­nally was op­er­ated by Lucky's. Mr. Nice Guys fol­lowed be­fore re­cently mov­ing to the new Mother Road Mar­ket.

“Ac­cord­ing to our agree­ment with Guthrie Green, we had nine days af­ter we got the keys to get the new restau­rant

open,” Dusen­berry said. “Neil and I stayed pretty busy over those nine days. The ba­sic idea was to make this a fam­ily friendly place.”

That ac­counts for the chil­dren's grilled cheese sand­wich and the reg­u­lar mac and cheese dish. Big kids might like the chili mac, reg­u­lar grilled cheese and the loaded mac and cheese.

We de­cided to try the less cheesy por­tions of the menu dur­ing a re­cent visit. The menu is rel­a­tively small — one soup, chili, three sal­ads, four sand­wiches, a burger and the cheese items — but based on the dishes we tried, each was well-crafted and packed a lot of fla­vor.

The Burger on the Green ($10) had a rather thin patty topped with gua­camole, mixed greens (spinach and frisée), bright-red tomato, pep­per­jack cheese and green chili aioli on a brioche bun. The fla­vors melded beau­ti­fully.

We also had the Ital­ian Melty Sam­mie ($9) that was stacked with pro­sciutto, salami, pep­per­oncini, olives, tomato, moz­zarella, pro­volone and spicy mari­nara on toasted Tus­can bread. The mari­nara com­ple­mented and did not over­power the other fla­vors of this sand­wich.

Other sand­wich choices in­cluded a Rise & Shine, a break­fast sand­wich; a pizza melt and a herb chicken sand­wich.

My wife de­cided we needed to eat some­thing health­ful at least once dur­ing the hol­i­day sea­son, and All The Roughage salad ($8) had the right ring to it. Turned out, it was de­li­cious. The chopped salad in­cluded broc­coli, kale, cab­bage, Brus­sel sprouts, kohlrabi, car­rots, feta cheese and pepi­tas in a Parme­san pep­per­corn dress­ing.

But­ter­nut squash soup ($6) topped with pecorino Ro­mano cheese and fo­cac­cia crou­tons was thick and fla­vor­ful, and the beef and bi­son chili ($6) was as meaty as a chili can get, a lit­tle spicy and topped with sour cream, white ched­dar and chopped green onions. Ei­ther could be the main course of a din­ner for me.

Hot co­coa has been a pop­u­lar drink op­tion dur­ing Green-Wich's first month, and pro­pri­etary wines, lo­cal beers and cock­tails made with Ok­la­homa spir­its will be avail­able soon.

A dis­play case in­cluded some grab-and-go items, such as pesto pasta salad, mar­i­nated olives salad, cheese board, pi­mento cheese and roughage slaw. Cook­ies, brown­ies and pe­can bars were pro­vided by Far­rell Fam­ily Bread.

Christ­mas boxes filled with suck­ers were on each ta­ble, and I as­sume they were avail­able for kids of all ages.

I no­ticed the nap­kins and uten­sils are com­postable. Sand­wiches come wrapped in greenand-white checked pa­per, and sal­ads are served in plas­tic boxes.

“Ev­ery­thing is de­signed for car­ry­out,” Dusen­berry said.

The din­ing room and ex­te­rior win­dow paint­ings cur­rently have Christ­mas themes. The glass walls lead­ing to the park and pa­tio ar­eas can be opened in good weather. The car­peted din­ing room has nine ta­bles with sur­pris­ingly com­fort­able wooden chairs, and plenty more din­ing space is avail­able on the pa­tio.

Hours are 11 a.m. to 9 p.m. Wed­nes­day-Sun­day and dur­ing events. Hours might be ad­justed sea­son­ally as we move into win­ter.

“This has been a lot of fun,” Trumpy said. “I'm su­per ex­cited, and we want to be here for a long time.”


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