It has been almost five years since chef Patrick Clark at The Red Cup decided to go vegan and, in turn, evolved the menu at the Oklahoma City staple to follow suit. Though eggs and cheese are available by request, the menu, on its face, is a haven for vegan patrons to order with abandon, knowing that their selection is entirely plant-based … and delicious to boot.
Chef Clark has worked at the Red Cup (est. 1995) since he was just 15 years old, and acquired his first share of ownership at 20. He grew up at the restaurant, having spent nearly half of his life there, and the menu has grown up with him.
Known to many as “chef Beave,” he is passionate about food and the industry, including some serious knife skills that few chefs I know could even try to rival.
Breakfast is served until their kitchen closes for the day at 2:30 p.m. Sandwiches, salads, soups, wraps, burgers, locally-sourced pasta and hearty entrées ensure an option for every appetite. For a visual journey, follow them on Instagram at @thercinokc.
