Food and Drink Features
Running a restaurant isn’t cheap. You need walls. You need a parking lot. Waiters. Chairs. Forks.
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
1212 N. Walker Ave. #100
What works: Pit Ham and classic Bacon Egg n’ Cheese sandwiches are tops.
What needs work: Parking can be a challenge. Lobster needs more flavor for the price.
Tip: Plan ahead. Closed on Mondays and after 2 p.m. every other day.