Everything that came out taste amazing! The drinks! Well done! I tried the 'don't be doutish' and asked for a second round, which I rarely do, since I don't drink alcohol as much but this drink was delicious. I can't remember what drink my husband had but he enjoyed his. The curry goat! Hands down best I've tasted in the US. Just so so soft and the curry was perfect for me. The roti, to me could've been a bit softer but was still good. That carrot cake with the dark Guinness ! Yea! Asked for that dessert! No regret! Loved the decor inside and layout. Will be back Chef Black! read more

See all

Dougla is a personal concept from Chef Andrew Black, showcasing Afro-Caribbean flavors that reflect his heritage and serve as a tribute to his grandmother. Service was attentive, our server Victoria was great. The drinks offered unique, layered flavor profiles. I ordered the "Suck Suck," served in a plastic bag--an unexpectedly nostalgic touch that reminded me of drinking juice from similar bags while visiting family growing up. The cassava steamed dumplings were excellent, with a chewy, dense dough and flavorful filling paired with a savory sauce. The crab and callaloo dip was rich, and the curry seasoning in the dip complemented it well. The stout-braised oxtail was incredibly tender, with generous portions and deep flavor. Overall, the dishes were well-seasoned and thoughtfully executed. read more

Ambience is on point, has been transformed from the Black Walnut days and is now full of meaningful parts of Chef Black's Caribbean heritage. The server was great and doubled down on pointing out the cultural significance of items on the menu and decor. Appetizers: -Goat ribs: took a bite and fully understood the phrase "explosion of flavor" I've heard on Food Network for the first time. Fatty, smoky, savory, and comes right off the bone. Enjoyed the pickled cucumber it comes with; also comes with a very strong mint sauce which I didn't need personally. This is the can't miss crowd pleaser. - Curry crab & callaloo dip: delicious with ample amounts of crab! I've only had curry crab at Indian restaurants before where I have to work hard by cracking them myself so it was really nice to not have to work for it here. Apart from a few outliers, the majority of the taro chips were perfectly crisped. First time trying callaloo and enjoyed the subtle tang it has. Entree: pork chop The full name is guava BBQ glazed chuleta kan kan pork chops which ChatGPT taught me refers to the cut which includes a strip of pork belly on the side opposite the bone. It made for a stunning presentation and is a substantial portion as expected for the priciest entree. The guava BBQ is strong on the vinegar side and was mildly off-putting at first but grew on me the more I dug into it as a nice foil to the richness of the fat. The fat is crisped up and scored and it overall ate similar to a ribeye with a bit of fat with every slice. The cornmeal it comes with is a great counterbalance of texture in between bites. I took a quarter of it to-go and it tasted even better the next day! Dessert: carrot cake with rum caramel. Was solid, nothing spectacular. My choice would have been the sweet potato crème brûlée but it is not available yet. Note: there is a $5 dollar charge for credit card. Overall, we were pleased with our selections but looking forward to returning to try out the other appealing menu options in the future! read more

See all

Love the story behind Dougla Kitchen- it's a Homage to the grandma of chef black. You gotta love a restaurant with a story and passion. It's located where the old black walnut was (a now closed down restaurant of chef black). Parking is street parking. That area can be busy so be sure to arrive early to secure your spot. Between my husband and I we ordered an appetizer and two main entrees. The curry crab dip appetizer was very good and unique in flavor. I got the prawns which were also tasty. My only complaint (the reason for a lower rating)- and something I've seen trending in Chef Blacks restaurants is portion sizes. My husbands Oxtail entree was mostly bone and not filling for him. We can go to another restaurant in town and get a just as tasty oxtail with a larger portion for less of a price. While I understand that this was a finer dining restaurant, and therefore there will be a premium, I do expect to not leave hungry after ordering a main meal with an appetizer to split. We also had a very sweet waitress. I wish I got her name but she was knowledgeable on the new menu and attentive to us as a table. read more

See all

Amazing new Afro-Caribbean restaurant from Chef Andrew Black. The goat curry is incredible and the roti is amazing, as is the blue crab curry dip with taro chips. The Ting Sparkling Grapefruit drink straight from Kingston, Jamaica is great and takes just like Fresca. Exceptional service from Brendan and a bartender (believe named Cam) who made an amazing guava-flavored Ting drink. Trey also have a very nice and boozy rum raisin ice cream dish that was outta this world. Highly recommended, and is in the same space where Black Walnut used to be, next to Grey Sweater! read more

See all

Great blend of carribean and Indian flavors, every dish was purposefully made and thoroughly enjoyable, appetizers were especially delicious, entrees were all fantastic oxtail was tender and fall off the bone, but branzino really stole the show, service was also amazing read more

See all

The love that chef black has for his grandmother is also written in a beautiful love story through the different menu items that they created together! Dougla has hands-down, the best pork chop in the city. From the goat ribs. To the cocktails. From the main courses to the dessert. You can taste the culture that chef black is trying to bring to downtown Oklahoma City 10/10! Vibe that the servers give off as they interpret chef black's message is absolutely incredible! The decoration is incredible. Everything has a unique story and meaning. read more

See all

Truthfully more of a 3.5 than a 4; but more on that in a bit. It's a unique joint that's at least worth a stop, but come with tempered expectations. We were sad to see Black Walnut close, but frankly not terribly surprised given our few last experiences there. It started off amazingly years ago, but slowly got stale, had kitchen management issues, and we eventually just stopped going. Sadly, Dougla kinda picks up where Black Walnut left off. So-so staff, growing pains, wonderful menu, albeit with missing items and not executed well. The drinks were and still are swell however. First, the Lamb skewers were great! Not gamey, well seasoned, and honestly the best thing we had. Wish they gave you 4 instead of 3 though. Odd numbered appetizers are always awkward but definitely the star of the show for us. We were warned they run out fast, so come early I guess if you want these. The steak was a pretty cheap cut and slightly overdone, but it was very tasty. The potato's however, were almost inedible. They were extremely overcooked and almost sharp on the outside because of that. Again, a great flavor, but the execution was terrible. Very mixed meal overall. The prawns were good, decent quality although maybe a liiiiittle lacking in flavor overall. I'd say this was a solid choice despite its lack of wow factor. The jerk chicken unfortunately was dry, and way overcooked. Even minutes after it arrived it was still almost too hot to eat temp wise which likely is why it was so dry. The mint chutney was delightful with it however, just wish this meal came with a side. Disappointing, and could be amazing with some work. The carrot cake was another dud. Firstly, it was an extremely small slice, and then it was heated which sort of dulled its flavor. It was more of a bready muffin like cake, not much spice here. I wouldn't get it twice. We wanted the crème brûlée, but they said they didn't yet have any. Strange, but alright. Lastly, the drinks however, were fantastic. Kudos to the bartender as some of their drinks are complicated, but they were all made very well. Special nod to the "You make me crazy" - top notch beverage. This will be a divisive statement, but I think it needs said. Chef Black is an amazing chef, his recipes are always amazing and his concepts are as well. Obviously he also does not need my stamp of approval, he has filled trophy cases to do the talking. The problem it seems, is the restaurateur aspect of his ventures. I sometimes wonder if he's just spread too thin where he can't keep a close eye on the joints he opens. I feel like with his direct oversight, Dougla Kitchen could be a solid 5 star restaurant... but as it stands a few weeks after open, it's just kind of a mess, as was its predecessor. With the menu and flavors, there is no reason this was a 3.5 star $200 meal, but yet it was. Oh and, bring cash... they charge for card usage here. read more

Dougla Kitchen took the place of Black Walnut, but is still a concept from Chef Andrew Black. The decor is fun and vibrant - I enjoyed the small touches nodding to Chef's culture and life. We started with the Suya skewers and dumplings, both took some time to come out of the kitchen, but were tasty! Next, we shared the curry goat gnocchi, roti, and papaya salad for our main entree. Everything was delicious - the papaya salad blew us away in taste, texture, and freshness! The gnocchi was rich, well seasoned, and was perfect for dipping with the side of roti. We will definitely be back to try more menu items! read more

The food was excellent, I'd go back for sure. The ambience was nice as well, good music, kinda set the seen. The server we had was nice, not particularly attentive as I felt he could've been. read more

Two girlfriends and I visited Dougla recently and loved it. The drinks are unique, tasty, and refreshing and the menu hosts an array of really well- thought out flavors and combinations. I think there is something for everyone at Dougla. The ambience has a pleasing, alive, natural energy. Lastly, the staff were very welcoming. We were served by Braden and Zara and we felt very appreciated for being there. Thank you Dougla! I will be back!! read more

Food was great; reminded me of Jamaica, full of flavor and delicious! Spice was on point for the jerk chicken. If you're craving carribean food, come to dougla to awaken your taste buds! Service was great, Brandon was our waiter and he was kind, prompt and made sure our food and drinks were out in a timely manner. read more

See all

Wonderful staff. The ceviche is to die for. Definitely a great experience. Creative Caribbean dishes from chef.

Some of the most unique, most consistently impressive food I have had in a longgggg time. Group of 6 people shared everything we ordered and literally everything we had we all liked. The mint chutney was a favorite among us all. I don't want to pick one thing because it was all so good. The drinks were delicious too! read more

The food and drinks were great. The only drawback it was a little pricey. The service was great. Cam, our waiter, was great. Overall, it was a great experience. We will be coming back for years to come. read more