“At Mary Eddy’s, we’re most passionate about providing the guest with an experience that they cannot get anywhere else in Oklahoma City. We source as local and regional as we can. We source our cheese locally from Lovera’s creamery here in Oklahoma, we get most of our produce from different local farms here in OKC, we try to use Oklahoma beef when available, and we source our chicken from organic, free-range Crystal Lake Farms in Arkansas. Our motto is: Simple ingredients, let them shine, and then have fun and be yourself.”

Creekstone prime New York strip steak with potato purée, local charred snap peas, ramp Béarnaise made with fresh ramps, and last year’s pickled ramps; Gulf shrimp lettuce wraps with local shishito peppers, made with onemonth house-fermented black garlic and sambal vinaigrette; grilled octopus and crispy barbecue pork belly with creamless sweetcorn purée, charred okra, and frilly mustard greens.

You'd think it would be easy for Okies to get a local burger in Oklahoma City. After all, cattle trading is a leading OKC business, and the state has some 55,000 cattle farms and ranches raising 4.5 million head of cattle a year. In fact, it is not easy for Okies to get a local burger. That’s why it’s so important they can now seek out that burger at the hip and fun Mary Eddy’s, the rare farm-oriented restaurant in a farm-powerhouse state.