In 2003, author and James Beard–nominated chef Matthew Kenney underwent a culinary awakening after visiting a raw-vegan restaurant. Since then, he’s made the steady transition into vegetarian and vegan cooking, espousing the mental and physical benefits of eating organic. At Matthew Kenney OKC, guests are greeted with a menu of healthy and flavorful dishes such as green curry with kelp noodles and buckwheat pizza layered in housemade cheeses that have won praise from numerous media outlets, including Forbes. Matthew emphasizes foods that make you feel good, even at dessert, which is why his eponymous eatery doesn’t skimp on the sweet stuff, topping mint-chip sundaes with cacao whip and flavoring chocolate tarts with spiced caramel.
The artistry of each dish’s presentation carries over into Matthew Kenney OKC’s sleek space, which consists of four separate dining areas. Parties can relax in a communal space situated in front of the open kitchen, inside an airy dining room beneath 14-foot bamboo ceilings, at the oval juice and wine bar, or on the outdoor patio where fresh air competes with fresh ingredients to win the Freshest Thing Award.
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