The space once home to the Coach House, one of Oklahoma City’s most well-known fine dining establishments, has been welcoming guests under its new persona, The Hutch on Avondale, since 2016. Chef Kurt Fleischfresser of Western Concepts decided to shift to a more casual, relaxed concept, and it’s been well-received.
These days, the Hutch still offers an innovative, upscale dining menu, with a beautiful bar added by general manager Kyle Fleischfresser. Wine, beer and cocktails are available. Sharable starters include cornbread, white cheddar and chive biscuits, cauliflower “burnt ends” with house pickles, tuna poke and a classic charcuterie board. Seasonal salads include autumn ingredients like beets, warm Brussels sprouts, candied nuts, mushrooms, squash and protein add-ons.
An all-natural Black Angus burger, as well as hot and cold sandwiches, are available for both lunch and dinner so that weekday lunches can fit right into a work day.
Among the current entrée selections are roasted salmon with ratatouille and basil; braised short ribs with cauliflower puree, fried Brussels sprouts and charred onion; potato gnocchi with peas, asparagus and pecorino; and classic steak frites. The lobster mac and cheese combines four cheeses, lobster meat and lemon gremolata to please the true cheese lovers. A selection of desserts, including tarts, cookies and chocolate, can round out your meal.
Each Wednesday night is “family meal night,” with a weekly rotating menu. Reservations are recommended as quantities are limited. The brunch menu adds classic dishes like eggs Benedict, chicken and waffles, and Dutch baby pancakes to the menu.
