15 Must-Visit Restaurants in Oklahoma City

Established in the mid-1990s, this iconic Mytoury brought upscale counter-service dining to Edmond, Oklahoma City’s northern neighbor. Supported by a commercial bakery and a new streetery, Cafe 501 continues to delight diners with its famous Coyote chicken sandwich (topped with caramelized onions, jalapenos, cheese, and chipotle mayo), brick oven pizza, and house-made desserts available for street-side enjoyment or takeout. Don’t forget to pick up some take-and-bake cookie dough for home baking.

Lebanese cuisine has roots in this region that predate Oklahoma’s statehood. Nunu’s Mediterranean embodies that rich heritage while adding a few modern touches. The patio is the perfect place to enjoy a tenderloin kebab paired with a bottle of Lebanese wine. If you prefer to eat at home, the entire menu — including hummus, hashwa rice with a variety of ingredients, and cabbage rolls filled with spiced beef or vegetarian options — is available for takeout and delivery, all packaged in the restaurant’s custom touchless to-go bags.

Formerly known as the Coach House, a local icon of culinary excellence for three decades, the Hutch on Avondale has gradually moved beyond its traditional roots. Chef David Henry, an alumnus of the Coach House’s prestigious apprenticeship program, prepares dishes with a classic French influence but embraces a creative blend of dining traditions. Following the pandemic, guests can enjoy full-service dining under the shade of trees on the patio, and a new lawn dining area has been added. The takeout menu features chef Henry’s standout dishes, including white cheddar and chive biscuits, cauliflower burnt ends, grilled cheese, and coq au vin. Outdoor diners can indulge in strawberry shortcake with vanilla ice cream or a brownie sundae, while those ordering takeout can delight in a cookie flight to finish their meal.

In the late 1990s, Sushi Neko quickly rose to prominence by anticipating trends, such as its smart choice in 2018 to add sidewalk dining. This space features unique masonry booths and overhead hMytours for comfort during colder months. Renowned for its fresh sashimi, particularly the yellowtail special, and inventive rolls, Sushi Neko remains a favorite. Don’t miss out on hidden treasures like the rolled rib-eye negi maki.

Transforming its parking lot on Western Avenue into a vibrant outdoor dining space and bar, this iconic music venue found a way to survive the pandemic. Chef Eric Smith’s extensive menu features classic burgers, sandwiches, and a diverse array of dishes, including pad thai, beef stroganoff, and vegetarian Frito chili pie. For private events, guests can book bespoke multicourse dinners with Smith in the exclusive Crown Room restaurant located inside VZD’s.

Just before the pandemic hit, this former burger truck evolved into a full-fledged burger haven where Turbos — the signature coffee slushie cocktails — flow generously on the turf-covered deck. Among the extravagant burgers is the Clash, which combines cheese, fried onions, jalapenos, hoisin mayo, and nacho cheese Doritos. Another standout is the Theta, featuring a blend of hickory sauce, pickles, and mayonnaise, inspired by local burger history. (Legend has it that Town Tavern in Norman served this burger in the 1930s to sorority girls seeking an onion-free option before dances.) Besides burgers, there's the street dog topped with chili, onions, and chef Tom Woolly’s renowned liquid gold sauce, along with a decadent mac and cheese elevated by fried onions, panko, and roasted jalapenos. Don't forget to try the mosh pit fries: crinkle-cut fries smothered in bacon, jalapenos, and fried onions, all drenched in that signature liquid gold sauce. 

Over the past two years, the stylish and contemporary Frida has showcased chef Quinn Carroll’s take on Southwest cuisine, featuring dishes from queso fundido to short-rib empanadas, along with pepita-crusted chile relleno. The spacious patio, which opened during the summer of 2020, offers a delightful setting for brunch or dinner, allowing guests to savor sugarcane-skewered scallops and “Santa Fe-spiced” bone-in pork chops. The full menu is available for carryout, including vegan or seafood tamales and a decadent Mexican hot chocolate cheesecake for dessert.

At the heart of chef Kathryn Mathis’s kitchen is a wood-burning pizza oven that produces Neapolitan pies adorned with unique toppings such as butternut squash, lamb sausage, and soppressata, among others. Additionally, satisfying small plates like burrata, harissa-roasted carrots and fennel, and steamed mussels pair beautifully with a creative selection of craft cocktails, both classic and seasonal. On sunny Sundays, the tree-shaded back patio and the restaurant's front stoop are favored spots for brunch, featuring lemon-ricotta cornmeal waffles, Parmesan frittatas, and mimosas made with fresh orange, pineapple, or grapefruit juice.

Nestled between the Plaza District and Uptown, this outdoor dining haven features two patios—one covered at the front and an open one at the back—perfect for sunny brunches. Guests can enjoy a diverse selection of buttermilk biscuits, hummus, and a burrata board, complemented by refreshing house cocktails like the floral, vodka-based Club Social. Owner Jamie Winteroth highlights the success of the locally owned TapTapEat app, which enabled efficient delivery and curbside pickup, allowing the restaurant to serve dishes like tikka masala, corned beef hash, and chicken pappardelle during the pandemic.

Since its establishment in 1952, Florence’s has been a beloved institution, but it was the pandemic that prompted the restaurant to add a new front porch for outdoor dining. Founded by Florence Jones Kemp and now run with her daughter, Victoria Kemp, the kitchen produces everything from scratch, including fried chicken, candied yams, and braised oxtail, along with fresh dinner rolls and cornbread each day. Their carryout options feature wings, spareribs, peach cobbler, and pear pie, all highly recommended.

With stunning picture windows overlooking downtown, Stella has long been a favorite among diners, and its newly added patio has proven to be a smart investment during the pandemic. Now that chef Chris McKenna has returned to the kitchen, visitors to Midtown enjoy cocktails alongside Roman-style pizzas, wild boar Bolognese, and lamb shank osso buco in the inviting outdoor space.

At Ludivine, whether enjoying a meal on the sheltered patio or opting for curbside pickup, chef-owner Russ Johnson's menu is consistently inspired by the changing seasons. Lunch offerings feature a hearty steak sandwich, a wagyu burger, or a delightful three-course meal with soup, salad, and house-made pasta. For dinner, expect to find appetizers like bone marrow and foie gras, followed by sumptuous entrees such as smoked duck leg and braised lamb shank. Don’t forget to save some space for the delicious sassafras cake.

Barrios’ semi-covered courtyard, highlighted by a vibrant pink fireplace, is one of Midtown’s top spots, offering a seamless blend of Mexican and Tex-Mex delights inside and out. With the aroma of wood-fired fajitas filling the air, begin your meal with queso fundido and Victory Club nachos, complemented by an avocado margarita. For the main course, savor a short rib tinga chalupa or indulge in hot chicken sopes.

This well-loved spot in Automobile Alley features a covered patio where guests can savor a diverse taco menu crafted by chef Shelby Sieg. Offerings range from classic choices like cochinita pibil and chorizo with potatoes to inventive twists such as a cheeseburger taco topped with queso Chihuahua and diced pickles. 

The Nguyen family, owners of the Jimmy’s Egg breakfast chain, serve up creative banh mi variations in Midtown. Last year, picnic tables were added to the expansive sidewalk, allowing diners to enjoy dishes like the Autobanh with chicken schnitzel, the Banh Mi Boy featuring blackened shrimp, or the Philly cheesesteak-inspired Banh Jovi. The menu also offers rice and vermicelli bowls, street corn, and wok-fried green beans, plus a delightful coconut milk waffle for dessert.