The Golden Age of Oklahoma Cuisine

You’re jonesing for a juicy burger? Oklahoma’s got it. How about authentic Italian and Mexican? Why, of course. 

Let’s get a little more niche. You say you’re craving Sichuan cuisine? Check. Laos delicacies? Yup. Okie-style barbecue, New American, Ethiopian, French, Vietnamese? You got it. 

In short, Oklahoma’s in the midst of a culinary renaissance.  We’re no longer just a meat and potatoes kinda state – although the meat and potatoes we’re serving are the best you’ll ever have. Explore a heaping handful of the restaurants helping us strengthen the claim that we’re in the golden age of Oklahoma cuisine. 

Barons on 1st 

Justin Donaldson worked for some of the world’s finest chefs in New York City, and his dishes, served in the comforting elegance of Barons, are truly world-class. Start your meal with wine-braised chicken “shanks” or mussels. After that, choose a lamb rack, elegantly plated, with mushroom fricassee and smoked cabbage. Carnivores might opt for the enormous tomahawk steak – so big it’s wheeled to your table.

Dalesandro’s

Dalesandro’s menu is small and never changes, but each day, crowds of loyal patrons stream through the doors of the bright and airy dining room to sample well-loved classics like penne carbonara, lasagna, stuffed shells and, the star of the show, a perfectly made swordfish piccata. Everything is a Dalesandro family recipe. “My job for 20 years,” says amiable owner Sonny Dalesandro, “has been to preserve the way my family’s food is offered to those who come through the doors.”

Summit Club

Thirty stories above the downtown bustle (which you can observe through walls of floor-to-ceiling windows), this elegant club offers members and their guests quiet luxury, impeccable service and food prepared by one of Oklahoma’s best chefs, William Lyle. There are several dining rooms, including one that’s casual (a relative term at Summit Club) and one that’s the ultimate in fashionable sophistication.

En Fuego

Guthrie Green, a delightful stretch of greenery tucked in the midst of the Arts District, is a pleasant place to be, and perhaps the best spot is the tiny restaurant perched at the highest point. En Fuego offers indoor and outdoor dining. Like the park and the decor, the menu is fun and casual, offering flavorful and often handheld dishes inspired by Baja California cuisine. Expect lots of tacos, several with fish and seafood, a burrito, nachos, salads and the famous “Bob Marley dip.”

Ti Amo

Mehdi Khezri opened Ti Amo thirty years ago. There are customers who have been coming almost every week since then. They enjoy a wide variety of dishes, from rib eyes and lamb chops to spaghetti pescatore and lobster macaroni and a spaghetti carbonara based on a recipe Mehdi found in a restaurant in Rome. You can too, and if you visit more than once, Mehdi will remember you when he greets you. “I enjoy making people happy,” says Khezri, and he does just that. 

Cafe Ole

Inspired by visits to Santa Fe and a love of New Mexican cuisine, Paula Underwood opened Cafe Ole almost 40 years ago. It became a favorite of local diners for its stacked blue corn enchiladas and “Mexican pizza.” The big shaded patio made outdoor dining a delight. Recently, Mehdi Khezri of Ti Amo bought the restaurant – and he’s managed to streamline and revamp the menu while keeping the same joy, deliciousness and quality.

Waterfront Grill

Glass and windows overlooking the river, casual yet artistic decor, and an extensive menu with something to please everyone. It’s no wonder that Jimmy Blacketer’s flagship restaurant has been delighting crowds of diners for over a decade. There’s lots of trout, snapper, salmon, seafood, all fresh and never frozen. Steaks are from a well-known Chicago butcher. There’s sushi, sandwiches, burgers and more, so many temptations it’s hard to choose. 

Boston Title and Abstract

Through an unmarked door on a nameless downtown side street, down long flights of stairs, and suddenly you’re in a vast and lavishly decorated underground hideaway. This is where the late chef Paul Wilson became famous. Now the kitchen is ruled with flair and panache by Roque Heidler. Dishes are complex, Instagram-worthy masterpieces. Tasty lamb chops are served with a green puree made from two kinds of spinach and a red sauce made of pureed peppers, as well as tiny potato spheres and a medley of pickled, steamed and other vegetables on the side.

In the Raw

There’s sushi in every variety you can imagine. Platters of fresh, traditional sashimi. Over 100 sushi rolls, flamboyant and taste-filled and unique to In the Raw. The tiny Brookside emporium that introduced Tulsa to the delights of uncooked fish has spawned several branches, including a southern outpost with lovely views of south Tulsa and a downtown aerie perched on the sixth floor of the Vast Bank building with glorious views of downtown. 

Tavern

In a setting of quiet, understated elegance (or a more convivial atmosphere if you choose to eat at the bar in the next room), you’ll be wowed by chef Austin Plumlee’s memorable menu offerings. There’s usually a wonderful salad made of fresh beets and goat cheese. You can follow that with fresh house-made pasta, or fish, or chicken, all prepared in inventive and delicious ways.

Polo Grill

Polo Grill is open to the public, and has been for over forty years. But step inside and you’ll feel like an exclusive club just welcomed you as a member. Cosseted by the impeccable service, diners feast on steaks, lamb chops and numerous other well-prepared entrees. Their wine selection is impressive, and their cellars stock 25 thousand bottles.

Ron’s Hamburgers

In his little shop just off Harvard, Ron Baber cooked a burger that was a form of art. The meat was pounded flat, seasoned, coated with lard using a paintbrush, cooked on a super hot griddle, then steamed under a dome. Ron set up several burger joints throughout Tulsa, all run by a relative and all producing the juicy memorable burger he invented. Ron is no longer with us but you can still enjoy this same burger at every one of Ron’s branches.

Ridge Grill

Some people think there aren’t fine dining options in the far south of Tulsa. They don’t know about Ridge Grill. Chef David Dean used to run the Atlantic Sea Grill back when that was the best restaurant in town. For the past decade, he’s been the chef at Ridge Grill. It’s worth the trip to sample such creations as seafood-studded paella, lobster Thermidor, lemon and nut crusted halibut and more.

Amelia’s

For five years, Amelia’s has been a powerhouse of fine cuisine. Three James Beard nominated chefs have worked there, and one still does. Intricate, carefully made and plated dishes full of flavor surprises are the norm. Some are prepared on the huge Argentinian wood-fired grill. Dishes include fried rock shrimp and braised greens with a red pepper coulis sauce, charred Spanish octopus in a chorizo and corn chowder, and “campfire” salmon with German potato salad. But you might not find these when you go, because the menu changes several times a year. Don’t worry – whatever you order will be delicious.

Albert G’s

Thirty years ago, Chuck Gawey borrowed some money, bought an old gas station, and opened Albert G’s. Gawey, a self-taught pitmaster, made succulent ribs and a tasty sauce; business thrived. Now, there are several branches, all offering slow-smoked ribs, brisket, Polish sausage and more. And bourbon connoisseurs take note – the downtown location has over 200 different varieties.

Ridge Cantina

Damian Hernandez learned to cook at his grandmother’s knee many years ago in Puebla, Mexico. When Ridge Grill owner Mir Khezri wanted to open a restaurant featuring good authentic Mexican food in an upscale setting, Hernandez was the perfect fit. Ridge Cantina has ceviche, Mexican corn, 14 kinds of tacos, and an additional cavalcade of beautifully plated and delightful dishes. Hernandez’s grandmother created elaborate molés that can be found on the menu, made with the same fresh spices she used to incorporate.

Rib Crib

It started in a little shack on
Harvard Avenue, and the ribs were so good that now Rib Crib has over 60 locations in eight states. You can still find the carefully smoked ribs that made them famous, along with shareables like chicken wings and nachos, other meats including smoked chicken, sausage and burgers, plus sandwiches and salads. 

Mandarin Taste

Sally Yau came to Tulsa from Beijing to go to college. She ended up staying and opening Mandarin Taste. Her restaurant offers fiery and totally authentic Sichuan cuisine, dishes such as spicy water boiled beef and jade fish. But you can also find all the usual crowd-pleasers like pineapple sweet and sour chicken too.

Rise Souffle

This elegant outpost of France just opened in Utica Square and features a bevy of soufflés – those light, airy, and very difficult to make concoctions that many still consider the apex of French cuisine. Their large and well-trained kitchen staff are dedicated to producing fresh and perfect soufflés, made to order. You can find both savory (think ham and Gruyere) and sweet (think raspberry or Grand Marnier) soufflés here, and a small menu of other dishes (onion soup, salade Nicoise, steak) to round out your meal.

Bricktown Brewery

They started in Oklahoma City, where they were one of the first establishments to offer locally brewed craft beers – and also brew some themselves. Now they have several branches in Oklahoma and surrounding states. But it’s not just beer that’s readily available. They have a menu with boom boom shrimp and chicken wings, bacon cheddar burgers and sandwiches, plus pizza, chicken-fried steak and jambalaya.

Hemingway

Hemingway redefines elegance. The dark wood paneling, the gleam of silver and starched linen, the glittering crystal chandeliers, the impeccable service, all make you feel like royalty. There are big steaks in every variety you can think of. But, unlike other steakhouses, the appetizers, side dishes, and non-steak menu items are prepared with as much care as the steaks. 

Juniper

For almost fifteen years, Juniper, Justin Thompson’s beloved creation, has celebrated chef-driven creativity. The menu is fresh and ever-changing. In fact, over the years, Thompson and his sous chefs have created over 2,000 dishes. You might find offerings like duck two ways (seared breast with leg confit), fried chicken with Japanese potato curry and dashi, and grilled cider-brined pork chop. Can’t decide? Get the chef’s five course tasting menu. 

Tacos Don Francisco

Almost 25 years ago, a young single mom from California set up a taco stand. It’s still there, and people who want good authentic tacos (as well as burritos, quesadillas and tortas) continue to seek it out. They are open late – although not as late as the pre-COVID era – and you’ll sometimes see chefs from fine dining restaurants treating themselves to an after-work snack. Some would argue that’s the best endorsement there is. 

Society Burger

The setting is casual with touches of elegance. The burgers are thick and juicy. There are appetizers like hot chicken bites and pimento bacon jam. Burgers include the Theta with a melted cheese skirt and fried pickles, and the Everything, with cream cheese, candied jalapenos and onions. They also have craft beers and a sprawling dog-friendly patio.

Ma Der Lao

Chef Jeff Chanchaleune’s loving tribute to the food of his ancestors has received national attention. It earned him a finalist spot in the James Beard Awards. Dishes perfectly capture the vibrant, exciting flavors of Laotian cuisine. Nam Khao, a crispy rice salad, is the most popular dish. The best way to experience Ma Der Lao is to order a little of everything and enjoy family-style – your taste buds will thank you. 

The Collective

There’s something for everyone at this food hall. A forty foot long bar, a lovely rooftop patio overlooking downtown, and eleven different kitchens. Want Hawaiian-inspired artistically plated seafood dishes? How about pasta and sandwiches inspired by Milan’s outdoor cafes? It’s all there, along with wings, fried tacos, waffles and steaks. 

Grey Sweater

Growing up on a tiny farm in Jamaica, Andrew Black dreamed large, but not even he could have imagined that one day he’d win a James Beard Award and be recognized as one of the best chefs in the United States. Grey Sweater is the restaurant that made it happen. You reserve long in advance. You can opt for 5, 7 or ten courses. There’s no menu, and each course is a total surprise with a mix of flavors that will leave you gasping in delight.

Fait Maison

There was a chef in France who had worked in three-star Michelin restaurants and owned a highly regarded bistro on the French Riviera. He fell in love with an Oklahoma woman who refused to leave home – we don’t blame her –  so he created this Edmond temple to French fine dining. Order a la carte or try the five-course tasting menu, which includes soufflé, bouillabaisse, and rabbit and lobster cooked with Nicoise olives.

Eischen’s Bar

Eischen’s was built before Oklahoma was a state. Rebuilt after a fire 30 years ago, the huge room is usually packed with people who’ve made the drive from Oklahoma City or even Tulsa to try the legendary fried chicken. You get a whole bird, cut and fried, along with pickles and bread.

Queen of Sheba

The biggest problem lovers of Ethiopian food have in Oklahoma? Finding it. It’s rare around here. Queen of Sheba satisfies their cravings. You can get different stews, or wat, piled on the spongy sourdough flatbread called injera. Don’t know what to order? Get the mossob, which features, according to the menu, “a dazzling array” of dishes.

Cafe Kacao

Veronica Zelada’s Latin American fusion cuisine has won widespread acclaim and there’s often a line of hungry patrons stretching down the block. They are a breakfast, brunch and lunch joint with menu items like smothered burritos, carne adobada, pancakes and the chuchitos breakfast – with Guatemalan pork street tamales, scrambled eggs, black beans and crema. 

The Winston

Classic meals with a modern flair: that’s what the Winston promises and that’s what you get, in both the Norman and Edmond locations. There’s a long menu including such appetizing and widely varied treats as banana pepper Caesar salad, stacked enchiladas, seared Ahi ramen, drunken tuna ceviche, roasted pork shoulder and more. There’s also an impressive selection of bourbon – 15 of which were made exclusively for the Winston.

Empire Slice

It’s bright, it’s fun, it’s always a party at this wildly popular pizza venue. There are lots of pizzas to choose from, both by the slice (with a weekly rotating selection) and whole, with catchy names – “Foghorn Leghorn” is chicken of course, and the “Vampire Slayer” offers roasted garlic, salami, bacon, candied jalapenos and fresh oregano. 

Edge Craft BBQ

Zach Edge has been a barbecue devotee all his life, and it shows. Stellar brisket and ribs are to be had in this tiny outpost of Central Texas style barbecue, which works its magic using little more than meat, smoke, oak and fire. 

Florence’s Restaurant

Florence Kemp opened her restaurant in 1952 with, as she recalls, little more than “two chickens and a prayer.” For the next seventy years, she came in daily to cook what she calls “good country food for the soul,” becoming a local legend along the way. Her work and superb cooking earned Florence’s a James Beard Award in 2022. Try the yam-fried chicken, which she invented.

Pho Lien Hoa

Pho Lien Hoa serves a full range of Vietnamese dishes, including such rarities as fermented fish noodle soup, but most people come for the pho. This iconic dish, with beef, fresh delicious greens and a rich, craveable broth, is at its peak here. Some people say it’s the best in Oklahoma.

Patty Wagon

This tiny burger joint proudly devotes itself to the production of gourmet burgers. They use locally raised Angus beef. You can choose from one of their house-made sauces, including such winners as Mustard Lovers and Horseradish Mayonnaise.

Mama Roja 

Mama Roja is famous for its stunning view of Lake Hefner. People come for the view, yes, but stay for the tasty Mexican food. The menu has all the usual suspects: tacos, enchiladas, quesadillas, fajitas, burritos and more. There’s a full roster of drinks available and you can choose from about twenty different tequilas. 

El Coyote Cantina

Coyote Cantina is one of the few restaurants in Oklahoma featuring the spicy, vibrant cuisine of New Mexico. You can choose from many exciting entrees, including stacked enchiladas with blue corn tortillas, adovada steak with red chile sauce and, at brunch, steak chilaquiles.

Barrios

Barrios is a trendy and modern spot that takes Mexican classics and adds gourmet twists. Examples include short rib tinga chalupa with pickled jalapenos, braised beef short rib enchiladas with pasilla sauce, pork cheek carnitas tacos, and chili pequin shrimp fajitas. 

Tamashii Ramen

A young woman from Okinawa met an army veteran from Missouri. He fell in love with her (they’re now married) and also with the ramen her family cooked. They decided to open a restaurant to bring Okinawa style ramen to Oklahoma. You’ll find all sorts of ramen here, all brightly colored and brimming with flavor.

Frida Southwest

Quinn Carroll, the chef at Frida since it opened, has been working in restaurant kitchens since he was fifteen. Now he’s a master. “He builds layers of flavor without overwhelming the dishes,” one critic wrote, “and plates hearty, sprawling dishes with finesse and beauty.” The current menu features southwestern-inspired dishes including Chilean sea bass with lobster beurre blanc, truffle corn and Parmesan risotto, as well as stacked enchiladas, sugar cane scallops, and wood-grilled steaks.

Nonesuch

When Nonesuch opened in 2017, the editor-in-chief of Bon Appetit saw a photo of their food, flew to Oklahoma City, a place he barely knew existed, and declared it the best new restaurant of the year. The whimsical, ever-changing tasting menus that enticed him, made almost entirely with products grown in Oklahoma, are still as good as ever. But chef Garret Hare and James Beard Award-winning restaurateur Kelly Whitaker plan on introducing an a la carte menu as well. 

Sedalia’s

Chef Zack Walters prizes freshness, surprise, a whirlwind of flavors. Sedalia’s is an exciting place to eat. Lively colorful dishes arrive with flavors that explode off the plate. Snapper crudos, octopus anticuchos, tuna conservas – you quickly learn to expect the unexpected. Zack’s wife and business partner, Silvana, is from Cochabamba, and she provides Bolivian touches to some of the dishes, also making sure every diner is treated like an honored guest. 

Perle Mesta

Top chef meets top hotel. Perle Mesta was a world-famous socialite who grew up in the Skirvin Hotel. Chef Andrew Black’s new Perle Mesta restaurant tries to embody her ideals of world travel, luxury, romance and endless possibility. Crunchy okra and candied lamb belly are paired in one of the more popular dishes. Other dishes include lavender duck with trumpet mushroom and long-simmered butter beans and tomatoes topped with melted cheese.

Mushashi’s

At this Japanese steakhouse, talented hibachi chefs prepare your dinner on a big teppanyaki grill right in front of you – a fiery and entertaining display. Several varieties of steak are available, as well as chicken, shrimp and scallops. There are also appetizers such as yumyum shrimp and wagyu sliders, as well as a big selection of robata, which is meat like duck, sirloin and shrimp grilled on skewers.

The Press

Imagine a classically trained French chef designing a menu of bar food and traditional Oklahoma favorites. That’s what you get at The Press, housed in a former garage and printing press, carefully redecorated. The chicken fried steak is made with high-quality ribeye, the pot roast might be better than your mother’s, and there are lots of vegan options, too.

Riserva

This is Arizona chef James Fox’s outpost in Oklahoma. It bills itself as a tapas bar, but it’s much more. It features bright, savory shareable plates, mostly influenced by the eastern half of the Mediterranean but all spectacular and bursting with flavor. Most are swimming in delicious sauces that you mop up with pita bread. Stuff yourself with braised lamb shank with manchego polenta, tajine braised short rib, citrus harissa glazed ribs, and many more.

Sheesh Mahal

Some people believe the best Indian food actually comes from Pakistan, from the Punjab area around Lahore. That’s what you’ll find, expertly prepared, at Sheesh Mahal. Bright, flavorful dishes include favorites such chicken karahi, chicken tikka masala, as well as hard to find Pakistani dishes like beef haleem, slow-cooked beef nihari, as well as chicken tawa, which is cooked on the Pakistani version of a wok.