Packard’s New American Kitchen
201 NW 10th St.
As of April 1, Packard’s has rolled out a new seasonal menu featuring items that highlight what it does best: sourcing local ingredients when available and making them shine in simple, tasty dishes in the tradition of home cooking with a twist. Among the new items is a shaved beef Philly cheese steak piled high with grass-fed beef from Wichita Buffalo Company and a cheese sauce made with Coop Native Amber. It’s available at lunch for $13.
805 N. Hudson Ave.
All of the food at Ludivine is sourced from family-owned Walnut Creek Farms in Waynoka, supplemented by foraging and fishing the chefs do themselves.
Swing by on Monday night and try the Blue Plate Special, a prix fixe dinner at a sweet price. Think of taking your parents if they’re not so sure about this concept. After wading into the kiddie pool, they’ll be ordering the lamb burger and bone marrow in no time.
1212 N. Walker Ave. #100
Before the bevy of mobile food options were available, Waffle Champion was among the few intrepid pioneers.
All of the yummy chicken for the chicken and waffles is hormone-free and supplied by Grandma Nellie’s Free Range All Natural Chickens.
New this spring, Waffle Champion will offer sweet treats from local darling Roxy’s Ice Cream Social, which is great when you need a fix of salted caramel.
Irma’s Burger Shack
1035 NW 63rd St.
As long as Irma’s has been in business, it has had one item on the menu that is not only a consistent favorite but was locally sourced before local was cool. The NoName Ranch Burger from the NoName Ranch in Wynnewood is made with lean beef from happy, grass- and grain-fed cows that are never treated with hormones or antibiotics.
The result is a delicious, juicy burger you can feel good about sinking your teeth into. For $7.50, it’s a steal.
Nonna’s Euro-American Ristorante & Bar
One N. Mickey Mantle Drive
Cedar Springs Farms was created by the owners of Nonna’s to provide the restaurant with fresh, locally-grown produce. It has been using state-ofthe-art growing techniques to bring veggies straight to Nonna’s plates since 1996, before locally sourced restaurants became a fad.
Next time you eat there, keep in mind that you are dining on vegetables and micro-greens that were quite possibly picked only days before.
1630 N. Blackwelder Ave.
The Mule is one of the only restaurants in OKC that is a member of the Made In Oklahoma (MIO) Coalition. The cheese curds for the Okie Poutine ($7.50), one of the Mule’s most popular dishes, comes from Watonga Cheese Factory, one of the oldest producers of locally made cheeses in the state.
Also, the Grand Lake Monte Cristo ($6) is to die for and features locally made salted caramel from Roxy’s Ice Cream Social.
The Loaded Bowl
The Loaded Bowl gets all of its raw ingredients primarily from Urban Agrarian. And its vegan menu is supplemented with organic options from Whole Foods Market. It is especially proud of its cashew-based “cheese,” which is used in the cashew mac and cheese, lasagna and enchiladas. New on the menu is the Gardner’s Pie. It’s a vegan twist on shepherd’s pie with local veggies, housemade marinara and a root vegetable mash as the crust.