The benchmark for fine dining in Oklahoma City — if not all of Oklahoma — is The Coach House, and it's been that way since the Reagan administration. Despite warnings that the old liquor store in Nichols Hills Plaza couldn't be converted into a world-class restaurant, or that Oklahoma City couldn't support a high-end eatery, chef Chris Lower opened the Coach House in 1985.
Three years later, Lower lured young Kurt Fleischfresser from the Skirvin Hotel, and the pair took The Coach House to the highest level of quality and consistency.
Chef Fleischfresser has been sole proprietor and chef of The Coach House since 2004 and has perfected his own brand of gracious and elegant dining.
The Coach House offers seasonal cuisine, using the best local produce and regional specialties, prepared with classic French techniques and precision. A leader in keeping as many ingredients as possible local, Fleischfresser serves beef from the No-Name Ranch in Wynnewood.
Meals are served in classic French style and arrive proportionately and aesthetically perfect. From the amuse bouche to the duck confit to the crÃ©me brulee, flavors are crafted with specific intentions, never overwhelming and always in harmony. This is poetry on a plate both in presentation and flavor.
Fleischfresser has twice been invited to the world-renown James Beard House in New York City as part of the Great Regional Chefs Program. He is a two-time finalist in the prestigious American Culinary Gold Cup Competition and in 2003, Kurt won Oklahoma's "The Taste of Elegance" award sponsored by the Pork Producers.
Kurt also was selected for The Celebrated Chef program sponsored by the National Pork Board.
The commitment to excellence is no accident. Chef Fleischfresser is flanked by chefs in his apprentice program. Each chef is learning and growing toward culinary career. Many of the top chefs in the region are graduates of the 2 1/2 year program. The graduation dinners are an event not to be missed.
And if it's not Fleischfresser and his apprentice in the kitchen, your food will come from the culinary world's pantheon. Past guest chef have included Jacques Pepin, Stephan Pyles, Roland Passot, Rick Bayless, Jean-Louis Palladin, Hubert Keller, Hugh Carpenter, Bernard Cretier, and Deborah Madison.
Typically benefits, these dinners have served as a rare opportunity to worth with a master chef and help refine techniques and connect with professionals around the globe.
The Coach House also has a private dining room that seats up to 20, a wine list that's been cited for excellence by Wine Spectator magazine and a knowledgeable staff available to offer recommendations.
11 a.m. to 2 p.m. and 6 to 10 p.m. Monday to Friday
6 to 10 p.m. Saturday
Closed on Sunday