nonesuch. Back in 2018, the Midtown tasting menu concept nonesuch received an amazing accolade: Bon Appétit’s Best New Restaurant in America. Nonesuch focuses on locally sourced ingredients to create brilliant, balanced tastes that feature the best of Oklahoma, including foraged ingredients and proteins from local ranchers. If it doesn’t grow or live in Oklahoma, it doesn’t go on the menu, and that guarantees freshness, accountability and a worthy homage to our state’s agricultural workers.
Ma Der lao kitchen
Sedalia’s
York Times’ annual The Restaurant List, a compilation of their 50 favorites from around the country. Chanchaleune has managed to translate rustic, traditional Lao cuisine for Oklahoma City diners, including crispy rice salad (nam khao), Lao sausage (sai oua), spicy, delicious pepper sauce (jaew bong), some of the city’s best fried chicken and what the locals call “beef jerky.” As an added bonus, Chanchaleune’s sister Jeslyn helms one of the city’s best bars, with brilliantly crafted, Asian-inspired cocktails to pair with the cuisine.
Sedalia’s Oyster & Seafood. For the second year in a row, Oklahoma City has a restaurant on Bon Appétit magazine’s The Best New Restaurants list, a prestigious selection of the best new restaurants in the country. This time it’s a California-fresh seafood meets traditional Bolivian cuisine joint on N. May near NW 10th. Owner-operators Chef Zack and Silvana Walters chose the unlikely location after returning to OKC during the COVID shutdown. He was a successful Los Angeles chef-owner, and she had built a reputation as an excellent front-of-house manager at a handful of Michelin Star restaurants in New York City and L.A. Chef Zack’s family has owned a playground equipment company for more than fifty years, and it was one of their buildings that the Walters retrofitted to be a small restaurant with brilliant seafood, like raw and roasted oysters, a variety of crudos and conservas, anticuchos and a life-changing loaf of focaccia. The menu changes every week, depending on availability; he refuses to serve anything but the freshest seafood, and the commitment pays off when you taste the octopus anticucho, hamachi crudo or raw scallops, to say nothing of the remarkable oyster selection each week. The wine and cocktail list are necessarily small given the size of the building, but the Walters both have stellar palates, meaning you’re getting a sampling of the best wine and spirits available in the state.
nonesuch
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