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Coach House — benchmark for fine dining in Oklahoma City

By Dave Cathey Modified: July 10, 2010 at 5:06 pm •  Published: April 1, 2009
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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 créme 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.

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