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OKG7 eat: Fresh off the farm


Devon Green April 16th, 2014

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.


— By Devon Green

photos by Mark Hancock and Shannon Cornman



Packard’s New American Kitchen

201 NW 10th St. 

packardsokc.com 

605-3771 

As of April 1, Packard’s has rolled out a new seasonal menu featuring items that highlight what it does best: sourcing local ingredients when available and making them shine in simple, tasty dishes in the tradition of home cooking with a twist. Among the new items is a shaved beef Philly cheese steak piled high with grass-fed beef from Wichita Buffalo Company and a cheese sauce made with Coop Native Amber. It’s available at lunch for $13.


Ludivine

805 N. Hudson Ave. 

ludivineokc.com 

778-6800

All of the food at Ludivine is sourced from family-owned Walnut Creek Farms in Waynoka, supplemented by foraging and fishing the chefs do themselves.

Swing by on Monday night and try the Blue Plate Special, a prix fixe dinner at a sweet price. Think of taking your parents if they’re not so sure about this concept. After wading into the kiddie pool, they’ll be ordering the lamb burger and bone marrow in no time.


Waffle Champion

1212 N. Walker Ave. #100 

wafflechampion.com 

525-9235

Before the bevy of mobile food options were available, Waffle Champion was among the few intrepid pioneers.

All of the yummy chicken for the chicken and waffles is hormone-free and supplied by Grandma Nellie’s Free Range All Natural Chickens.

New this spring, Waffle Champion will offer sweet treats from local darling Roxy’s Ice Cream Social, which is great when you need a fix of salted caramel.


Irma’s Burger Shack

1035 NW 63rd St. 

irmasburgershack.com 

840-4762

As long as Irma’s has been in business, it has had one item on the menu that is not only a consistent favorite but was locally sourced before local was cool. The NoName Ranch Burger from the NoName Ranch in Wynnewood is made with lean beef from happy, grass- and grain-fed cows that are never treated with hormones or antibiotics.

The result is a delicious, juicy burger you can feel good about sinking your teeth into. For $7.50, it’s a steal.


Nonna’s Euro-American Ristorante & Bar

One N. Mickey Mantle Drive 

nonnas.com 

235-4410 

Cedar Springs Farms was created by the owners of Nonna’s to provide the restaurant with fresh, locally-grown produce. It has been using state-ofthe-art growing techniques to bring veggies straight to Nonna’s plates since 1996, before locally sourced restaurants became a fad.

Next time you eat there, keep in mind that you are dining on vegetables and micro-greens that were quite possibly picked only days before.


The Mule

1630 N. Blackwelder Ave. 

themuleokc.com 

601-1400

The Mule is one of the only restaurants in OKC that is a member of the Made In Oklahoma (MIO) Coalition. The cheese curds for the Okie Poutine ($7.50), one of the Mule’s most popular dishes, comes from Watonga Cheese Factory, one of the oldest producers of locally made cheeses in the state.

Also, the Grand Lake Monte Cristo ($6) is to die for and features locally made salted caramel from Roxy’s Ice Cream Social.


The Loaded Bowl

facebook.com/theloadedbowltruck 

326-5532

The Loaded Bowl gets all of its raw ingredients primarily from Urban Agrarian. And its vegan menu is supplemented with organic options from Whole Foods Market. It is especially proud of its cashew-based “cheese,” which is used in the cashew mac and cheese, lasagna and enchiladas. New on the menu is the Gardner’s Pie. It’s a vegan twist on shepherd’s pie with local veggies, housemade marinara and a root vegetable mash as the crust.


 
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