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TLO Restaurant Review: Kitchen 1907

Oklahoma, where the wind comes sweeping down the…food-halls?

Between the cheesesteaks, hot wings, and deep-dish Detroit pizzas of The Collective food park lies Kitchen 1907, Oklahoma City’s premiere non-food-truck NDN-based comfort-meal supplier.

It should be – if not already – rapidly rising to the top of OKC’s food culture.

While most Native food in town has been the domain of food trucks, state fairs, and cozy home kitchens, Kitchen 1907 is shaking things up. They’re offering not just Native tacos but a full spectrum of Oklahoma flavors.

From chili cheese fries to “school lunch style” streak fingers, it’s all here, but what I was interested in was a two of Oklahoma's biggest food staples: traditional Indian tacos and the Oklahoma Onion Burger.

After soaking in the testament to Oklahoma’s culinary heritage at their counter—with actual Native blood, no less!—I placed my order and waited, surveying the bustling food hall, and the meatheads on some bicycle tour that were attempting to take over the place.

The food arrived quickly and with a smile, and after a refill of water in my commemorative Collective cup, I walked to the patio with my girlfriend and loyal dog, Sean.

As I tried to straighten up my plates for this article’s photographs, Sean’s sniffer was working overtime, waiting for a bite. He would soon get one.

With little to no fanfare, I started with the Oklahoma Onion Burger ($11.99). It’s a hand-pressed 1/3-pound burger “smashed” with carmelized shaved onions, and topped with lettuce, tomatoes and pickles with a side of fried okra. How Oklahoma can you get?

I’ve had countless onion burgers, from the worst microwavable varieties to the best festival entrants. Kitchen 1907’s ranks among the best. Juicy beef and perfectly cooked onions make every bite a delight. The Oklahoma-grown okra? A crunchy, delicious bonus. It was a meal fit for a low-level king.

Until I got to this…

It’s what I was waiting for – the Indian Taco ($12.99). It is served on traditional frybread, with ground beef, pinto beans and the other acceptable toppings, including tomatoes and lettuce. Straight out of the oil, it looked magnificent and shimmered in the Okie sun.

Each bite combined Indigenous flavors with Oklahoma tastes to create a twister of chews and chomps. The beef and beans were incurably satisfying, but the mouthfuls of savory frybread had me doing a double-taste, and returning for what felt like a dozen last bites.

Full but not finished, I focused on the best treat on the menu: the Dessert Fry Bread ($7.99). They are mini frybreads coated in sugar, waiting to be slathered with sweet honey buttercream and local fruit jam dip.

A delightful blend of crispy exteriors and soft, airy interiors, this treat hit the spot, and was a real testament to the local sweets Oklahoma has to offer!

After a solid meal like that, I have to say that you’re doing fine Oklahoma—especially with seminal dishes like the ones at Kitchen 1907 representing you. Cómpralo ya!


Follow Louis Fowler on Instagram at @louisfowler78.

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