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.
Cravings don't have to be for something unhealthy. At Crave Oklahoma City, they can be for PB Banana smoothies sprinkled with flaxseed, locally roasted coffee, or sandwiches piled with fresh ingredients. In the morning, Crave's small staff wakes up on-the-go commuters with breakfast wraps stuffed with eggs, bacon, cheese, and alarm clocks pounded into a fine paste. In the afternoon, chicken salads and ham and cheese sandwiches loaded with veggies sustain energy levels through the rest of the day.
Health Nut Cafe rolls its many wraps with both nutrition and flavor in mind. The deli's menu accommodates vegetarians and meat-seekers with sandwiches, salads, and specialty smoothies, refusing to sacrifice taste as it showcases health-conscious cooking. Catering services can furnish office meetings or luncheons with fresh alternatives to lickable business cards.
Carrying on a 28-year tradition of simultaneous rubber burning and community serving, Chuy's Hot to Trot 5K strives to contribute $25,000 to Special Olympics Texas's training camps and competitions. All race participants will receive a free T-shirt, scores of high-fives, a raffle ticket for myriad certificate prizes, and the fuzzy warmth of providing needed assistance. The top three finishers in each age and calf-muscle-definition group will receive a trophy version of Chuy's ubiquitous fish, and first-place finishers earn themselves gift certificates for Chuy's, Dick's Sporting Goods, or RunTex. Parental pavement-punchers can drop off tots too small for the Kid K at the complimentary daycare from 7:30 a.m. to 10 a.m.
The folks at Western Country Diner abide by one simple rule: make customers happy. The chefs do their part with home-style cooking ranging from cheeseburgers to chicken fried steaks. Or you can nosh on breakfast fare such as short stacks and omelets, available all day long.
Cuisine Type: American food
Reservations: Not necessary
Handicap Accessible: Yes
Number of Tables: 25–50
Parking: Parking lot
Most popular offering: Chicken fried steak.
Delivery / Take-out: Yes
Outdoor Seating: No
Years ago, Angelo Aloisio emigrated to New York City from Abruzzi, Italy, and soon became an executive chef. Inspired by his father, Lou Aloisio opened the original Mondo’s Ristorante Italiano in 1969.
Much has changed since opening day, including the addition of Lou's sons Mike and Rob to his staff. But the Aloisio family recipes, the very ones that made the eatery such a local hit, remain a guiding force behind the menu. It delights taste buds with such dishes as housemade meatballs atop spaghetti and the Abruzzi by the Sea (shrimp, scallops, and mussels over linguini), which offers a taste of the Aloisio family's origins.