Chefs’ tasting menus are a sign of the evolutionary spirit of Oklahoma City’s restaurant industry – | NutSocia

Here in the Diningscape 405, progress has never been a straight line. Local chefs are on a creative ascent, giving us, as the culinary audience, more opportunities than ever before to find interesting foods.

I was reminded of that during Sunday night dinner at Sedalia’s Oysters and Seafood with Chef Ryan Parrott and a selection of pristine East Coast oysters and scallop crudo.

Somewhere between mookies and sliced ​​scallops, Parrott told me how he took an out-of-town chef on a culinary tour of Oklahoma City, including Sedalia’s.

“We’ve been to so many cool places, man, it’s amazing,” Parrott said. “We’ve had great food here for a long time, but we’ve definitely taken it to a new level. I’m blown away, honestly. And it just keeps getting better.”

A selection of East Coast oysters from Sedalia's Oysters and Seafood in Oklahoma City.

The advancement in creative dining continues

I sighed and gushed about Chef Zack Walter’s Seafood Expressions with Parrott on Sunday, and realized that this week it’s been about 14 years since the first Food Dude column was published.

Back then, Lottinville’s move into the former Cascata was big news.

Today, food news comes at food trucks, pop-ups, haunted kitchens and festivals, as well as diners, drive-ins, dives and fine-dining restaurants. Entertainment districts have grown naturally as things have progressed.

Sedalia's Oysters and Seafood in Oklahoma City.

Creative progress continues to precede investors.

Take, for example, Sedalia and his predicament. Walters and his wife Silvana produce oysters, conservas and crudos at a level this market has never seen and they do it in a place that no one would want or recommend.

But that wasn’t always the case.

Sedalia’s is located at 2727 NW 10 St. just northeast of the State Fairgrounds and shares the property with Rex Playground Equipment and a lucky cat. Zack and Silvana have converted a shop front into a delightful little restaurant with al fresco dining in the courtyard behind.

They’ve made something of what appears to be nothing, but the stretch of NW 10 Street where Sedalia’s stands were once the site of as much food traffic as anywhere in the city.

Scallop Crudo from Sedalia's Oysters and Seafood in Oklahoma City.

A few hundred feet from Sedalia was the birthplace of Glen’s Hik’ry Inn. Owner Glen Eaves wowed the crowd choosing from steaks displayed on ice as they entered 40 years beginning in 1953 at 2815 NW 10 St.

“Traffic on the city’s western edge was congested for miles Monday night as hundreds of hungry Oklahoma residents flocked to the grand opening of Oklahoma City’s newest and finest steakhouse,” according to The Oklahoman in 1953.

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