James Beard winner Andrew Black has flipped his former Black Walnut spot in Deep Deuce into Dougla Kitchen, a full-service Caribbean-Indo restaurant powered by family recipes and slow-simmered comfort. On the menu: smoky oxtails, tamarind-glazed goat and cassava dumplings, backed up by a rum-focused bar and a working sugarcane press that gives the cocktail list a distinctly island bent.
As reported by OKC Fox, Dougla Kitchen is Black’s latest venture and recently appeared in the outlet’s Flight By Fork series. In that segment, Black walked Living Oklahoma through the full cocktail program and described Dougla as a deeply personal love letter to his family and heritage.
From Grandmother’s Kitchen To The Dining Room
Black has said the menu grows directly from the dishes he learned beside his grandmother, Elysabeth Bandoo, and that he wants Dougla to balance recognizable island favorites with Indo-Caribbean spices and technique. 405 Magazine points to plates like smoked-octopus coconut ceviche, pimento and tamarind-glazed goat ribs, Jamaican beef patties and a bright, assertive curried goat, all designed to be passed around the table and shared.
A Rum-Forward Bar…