A nightly 10-course counter meal at Oklahoma City's Nonesuch using Oklahoma farm produce, earning national recognition as one of the Great Plains' top tables.

Nonesuch opened in OKC's Midtown in 2017 with a nightly changing tasting menu sourced entirely from Oklahoma farmers, ranchers, and foragers, served at a communal counter where diners watch each course prepared in the open kitchen. The restaurant earned national recognition in Food and Wine and Bon Appetit. The menu uses bison from Native Oklahoma ranchers, wild mushrooms from the Ouachita Mountains, and heritage grains including sorghum and OSU wheat varieties. Nonesuch established OKC as a serious culinary destination.

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Make it at home

Serves 4120 minAdvanced

Ingredients

  • 200g bison sirloin or Oklahoma grass-fed beef, sliced thin
  • 200g mixed wild mushrooms (chanterelle, hen of the woods, or oyster)
  • 1 small celeriac, peeled and cut into 2cm cubes
  • 2 tbsp sorghum syrup (or substitute dark honey)
  • 4 tbsp unsalted butter
  • Fresh thyme and rosemary
  • 120ml dry red wine
  • Salt and white pepper
  • Fresh herbs for garnish: purslane, wood sorrel, or chervil if available

Method

  1. Toss celeriac cubes with 1 tablespoon butter and a pinch of salt. Roast at 200C for 25 to 30 minutes until golden and tender. Brush with sorghum syrup in the last 5 minutes.
  2. Saute mushrooms in 2 tablespoons butter over high heat without stirring until golden on one side, about 3 minutes. Season and add fresh thyme. Deglaze with red wine and reduce until almost dry.
  3. Season bison slices with salt and white pepper. Sear in a very hot pan with remaining butter, 1 minute per side for medium-rare. Rest 3 minutes.
  4. To plate, arrange roasted celeriac in the center of each warm plate, top with mushrooms and bison slices, and drizzle any pan juices over. Garnish with fresh herbs. The simplicity of the plating is intentional: let the ingredients speak.

Editor tip. Bison is much leaner than beef and overcooks fast; pull it from the heat when it still looks underdone and let residual heat finish it during resting.

Common allergens: Gluten, Dairy, Eggs, Shellfish, Tree Nuts.