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A Culinary Coat of Arms

Saying that chef Kurt Fleischfresser is a part of the Oklahoma City food scene seems borderline insincere. What may be better to say is...

A Servant’s Heart

He’s a Navy man, and his arms ripple with muscles and tattoos. He looks like a tough competitor. Ben Alexander, executive chef of the...

Refusing to be Cornered

When Melissa Aust, executive chef of Stella Modern Italian Cuisine, runs specials, they’re called “additions”… because everything at the restaurant is special, she says. The...

A Bright Disposition

Aly Cunningham of Happy Plate Concepts, parent company of Sunnyside Diner in Oklahoma City, worked her way to the top without the title of...

From A to VZD

Eric K. Smith, executive chef and managing partner at VZD’s, the Crown Room and Sara Sara Cupcakes, pretty much always knew his life would...

In the Driver’s Seat

With a name like Mary Eddy’s Kitchen x Lounge, today’s must-eat place in Oklahoma City, one might think that Mary is quite the restaurateur....

Sonny Sides of Life

For nearly three decades, Dalesandro’s Italian Cuisine has been more than a place to find genuine Italian food. With one-family ownership and a carefully...

The Maestro of Meat

Jonas Favela, executive chef and operator of Meat Market Refectory, is no stranger to the Oklahoma City restaurant scene. With credentials like his, he...

Taking Pride in His Work

Alex Fuentes, culinary manager at Redrock Canyon Grill in Tulsa, has worked in restaurants since moving to the United States in the early ’90s,...

Spicing up the State

Though Patrick Williams, executive chef at Oklahoma City’s Vast and Flint restaurants, hails from Kansas, his food is rooted in the Sooner State. “People don’t...
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