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A Food Lover’s Guide to Oklahoma

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By Brian Schwartz and Amanda Simcoe .ugb-047f187 > .ugb-inner-block > .ugb-block-content > .ugb-columns__item{grid-template-columns:3.00fr 1.00fr !important}.ugb-047f187.ugb-columns{min-height:920px;background-color:#fcb900;background-position:bottom center;background-size:cover}.ugb-047f187.ugb-columns:before{background-image:linear-gradient(90deg,#fcb900 0%,#ffffff 100%)}@media screen and (min-width:768px){.ugb-047f187.ugb-columns{margin-top:89px !important}}@media screen and (-ms-high-contrast:active),screen and (-ms-high-contrast:none){.ugb-047f187.ugb-columns{height:920px}} Veal chops  Polo Grill, Tulsa This rich, hearty dish with asparagus risotto and mushrooms satisfies with its lovely balance of flavors. “The wild mushrooms yield an earthy umami,” says chef Omar Galban, “and the freshness of...