Gazedibles: Trendsetting 

The ability to connect with sustainable and local products is becoming more and more important for conscientious diners. Trends point to more restaurants offering mindfully sourced products. These seven businesses are on the forefront of trends.

By Jacob Threadgill with provided and Gazette / file photos


Urban Agrarian
1235 SW Second St. | 405-231-1919

As this local purveyor for all things local, from produce to home goods and grab-and-go meals, has expanded — now with an Edmond location — the offerings have expanded with it. During the winter, pick up items like local greens sure to keep you healthy between holiday meals or get to know the owners, who will keep you up-to-date on when and how to stock your fridge and pantry full of Oklahoma items.


Organic Squeeze
6434 Avondale Drive, Nichols Hills | 405-796-7793

A recent partnership with Provision Kitchen has allowed Organic Squeeze to become a one-stop shop for eating healthy. Hal Smith Restaurants has taken the concept into Norman with eyes on locations across the state. Now it’s more than just cold-pressed juices and smoothies; customers can get snacks, grab-and-go meals and soups from the Provision Kitchen refrigerator.


Frida Southwest
500 Paseo St. | 405-683-7432

Just as with its other restaurants Oso on Paseo and Picasso Cafe, the ownership at Humankind Hospitality is committed to providing organic and sustainable produce whenever possible. The products reach a higher level at Frida and its speakeasy The Daley, where diners get a taste of the American Southwest and chophouse classics with a twist.


Red Rooster
3100 N. Walker Ave. | 405-463-9982

The venerable Red Rooster (established in 1937) has been through different ownership over the decades, but new owner Andrea Koester (Holey Rollers) has given it new life as a trendy, farm-to-table small plate restaurant and craft cocktail bar. The menu changes with the season, but most of the plates will check in at or below $15 to make sure that local and seasonal doesn’t break the bank.


Bar Cicchetti
121 NW Second St. | 405-795-5295

The flavors of Bar Cicchetti’s menu touch on cuisines from across the Mediterranean while utilizing both local suppliers like Oklahoma-bred Nishyobi Akaushi steak and sustainable seafood featured in saffron bouillabaisse. Bar Cicchetti’s unique setup allows small and large groups to enjoy a traditional, coursed sit-down or spend all day grassing on small plates while watching the big game.


Stone Sisters Pizza Bar
2124 N. Broadway Ave. | 405-609-6599

At the beginning of the 2010s, the term “gluten-free” hardly existed on menus. Now, entire restaurants cater to providing gluten-free options. Stone Sisters uses sprouted spelt crust (in additional to traditional white crust) to wow diners with its unique combinations like pasta on pizza or the Thanks Gramps, which is organic barbecue sauce and pasteurized chicken with local cheese topped with Granny Smith coleslaw after it comes out of the oven

Editor's Note: A previous edition of this story and the printed version contained incorrect information in the Stone Sisters Pizza Bar section. The restaurant uses sprouted spelt crust, not sprouted wheat, and is committed to providing a gluten-friendly product.

Black Walnut

100 NE Fourth St. | 405-445-6273

The menu at Black Walnut isn’t divided by “appetizer, salad and entrée.” Instead, guests choose from small and large plates under the distinctions “sweet and savory,” “fresh and light,” “smoky and satisfying” and “casual and comforting.” The menu combines flavors from around the world with a rotating drink menu to keep diners on their toes and always give them a reason to try something new.

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