Contrary to popular belief, the best cooks in Oklahoma City are not in the hipster hovels of Classen Curve, Midtown or even the Plaza District.
To me, the true culinary masters are in the forgotten parts of this dirty city, the run-down areas that don’t get the city’s money for convention centers, pink streetcars or even decent streets. They are the honest men and women who make food for the people that are pushed aside, written off or forgotten about by society at large.