Chef Reuben Carey is a friendly, funny force of nature. He has been part of the Oklahoma City food scene for the last decade or so. I’ve been to several meals catered by Chef Carey and have friends who have hired him as a private chef. He’s also had two concepts start and end over the past decade. But when I visited his bright, open space in July, I spied all the makings of a successful restaurant.
Ruth’s Creole Kitchen is named for Reuben’s mother, Ruth Carey, who passed away in 2024. She raised her family in New Orleans’ Upper Ninth Ward and was known for her cooking and hospitality, on display during her weekly Sunday dinners. Reuben has said his love of cooking for and hosting others stems from that tradition. In addition to naming the restaurant after her, a wall inside displays family photos, including one taken at his parents’ 50th wedding anniversary.
It’s nice to see that Uptown remains a neighborhood where Ruth’s can set up shop. NW 23rd Street from Pennsylvania Avenue to Robinson Avenue has long been a corridor of locally owned businesses serving wonderful food from nearly every corner of the world, and it seems even Starbucks can’t stop this streak. The building, formerly The Copley (née Play Café), is bright and open, with a long bar along one wall. When I went, it only had its beer and wine license. I imagine it will get busier once daiquiris and other mixed drinks are on the roster.
I’d been excited to try Ruth’s for a while. I love everything about the Crescent City, from the historic neighborhoods full of rich history to the incredible art and music found on any given street corner. Give me Marigny, Bywater, Tremé, the Garden District and, of course, Frenchmen Street. And there’s the food. So when I received this assignment, I invited my little friend group, the one that travels to New Orleans together every year in the weeks leading up to Mardi Gras, my little krewe.
Authentic Creole
We started with the crab cakes, which we all loved. Full of Gulf Coast blue crab meat and served three to an order, they would have been delicious on their own, but the addition of Ruth’s remoulade put these little crab cakes over the top. I would put these up against any crab cake in town. Before you balk at $17 for three small cakes, just bear in mind these are very crab-forward and lightly pan-fried for a perfect texture.
Next up, the red beans and rice with baked chicken ($17) was excellent. I love red beans and rice and have ordered them all over town — all over the country, really. I thought these were just perfect: red kidney beans, the holy trinity (onion, celery, and bell pepper), garlic and plenty of flavor. The beans were just right, almost al dente. Is there a word for whatever happens just after al dente? Not al dente, but not soft or squishy either? Whatever that word is, these are that. The baked chicken was juicy and flavorful. Although it was a nice addition, I think the beans and rice are filling and flavorful enough on their own. No chicken needed.
The seafood gumbo ($13), one of the measures of a Creole spot, was a standout. So much has to be done just right, from the roux to the holy trinity to the stock — without those elements, gumbo just isn’t gumbo. The seafood has to be just right, too, not overcooked, added at just the right moment. This iconic dish was perfectly executed by Chef Carey and his team. The shrimp and sausage Creole ($15) was also beautifully done, with andouille, tomatoes, the aforementioned trinity and a healthy portion of Creole seasoning, served atop that perfect rice. I really enjoyed this, but I would love to see shrimp Creole on the menu, sans sausage. That would make for a lighter dish, and this menu could use a few lighter options.
The only item we ordered that I would skip was the muffaletta ($12). At our table, we all agreed this was the least impressive dish. The sandwich had most of the elements on point: salty meat, smoked cheese and the crunch of the olive salad. But the bread — of utmost importance — was just lacking. One of my krewe called it “Subwayesque,” a damning description if ever there was one.
Overall, the food is excellent, and if you’re into Creole, that’s probably all you need to know. I don’t worry too much about service at a place that is so food-focused and unassuming, but I will note our server was young, inexperienced and nervous. That will improve with time, and I remember being a young, nervous server with absolutely zero experience, so I tend to give a wide berth.
I didn’t get to visit for lunch before they stopped that service, or at least paused it until business picks up overall. That’s a shame, as so much of this menu lends itself to lunch. It seems like this could really be a core part of the business if it could get going. With so many nearby office workers hungry for something different, it’s easy to see how lunch could be a boon.
One thing I really appreciated about Chef Carey’s concept is the resistance to rely on fried foods. With Cajun Corner just down the block, this corridor has the fried category of Southern food well covered. I also want to point out the lovely private room available here. I’m often asked if I know of any private rooms in town — for business meetings, small reunions, birthday dinners and baby showers. The one at Ruth’s is beautifully done and speaks to Carey’s long run as a private chef. I’ll be adding this room to my roster of private dining spaces, and so should you.
There are plans to renovate and improve both the back garden and front patio. These would make for wonderful additions that give the space more personality and functionality. Chef Carey’s planned large yellow, purple and green awnings outside would be a fun addition to the streetscape. Add a full liquor license and a big fun patio, and we’d almost be able to pretend we were actually in New Orleans.
Visit ruths-creole-kitchen.square.site.
This article appears in Best of OKC 2025.