Classic Restaurants of Oklahoma City

David Cathey examines the culinary history of Oklahoma City through a lens that includes gambling, bootlegging, and mayhem. The narrative traces how early establishments like Cattlemen’s Cafe operated with such chaotic energy that they changed hands via a dice roll on Christmas. It highlights Anna Maude Smith, a Kansas native whose cafeteria innovations helped earn the city its reputation as the Cafeteria Capital. The book also covers O Mealey’s and Adair’s, which shaped the local identity as a groundbreaking food hub. Readers learn about Beverly’s Chicken-in-the-Rough, which built a national fried chicken franchise decades before Harland Sanders sold his first drumstick. The text notes that renowned chef Rick Bayless began his career at his parents’ barbecue restaurant in south Oklahoma City. This volume suits those interested in regional American food history and the specific evolution of southwestern states. It does not appeal to readers seeking modern recipes or contemporary dining reviews. The work relies on historical accounts to detail how these venues contributed to the city’s unique gastronomic landscape.