A long-running independent restaurant in a converted flower shop just south of the Paseo Arts District, serving a New American menu with a strong Southwestern accent. The chicken-fried steak is the most-ordered dish — twice the size of most plates, with a green-chile gravy that's a step up from the cream-and-pepper standard — and the brunch is one of the better ones in the city.
Reservations recommended for weekends. The patio is pleasant for a long lunch on cool spring or fall days. A reliable choice for a quietly impressive dinner without the Bricktown crowds.