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Legends suits those hankering for fine homemade cuisine in Norman

By John Estus Modified: July 12, 2010 at 2:43 pm •  Published: March 16, 2009

Despite obtaining a business degree from the nearby University of Oklahoma, Rebecca Sparks always knew she “loved the restaurant business and the kitchen more than anything.”

In 1981, that love led her to Legend’s Restaurant, where she fell in love with the business and, eventually, the man who hired her — longtime owner Joe Sparks.

These days, Rebecca Sparks — now the executive chef — can peek into Legend’s main dining hall and instantly recognize half the patrons.

The Sparks’ say that listening to the dining requests of those regulars is what has kept the charming casual fine dining establishment open and thriving for the past 41 years.

The Sparks’ describe Legend’s regular clientele as a very communal group that is weary of chain restaurants, loves Norman and has a hankering for fine homemade meals.

Longtime menu items such as an award-winning beef tenderloin filet and desserts like the popular lemon cream cake are restaurant’s best-known dishes, but like most owner-operators, the Sparks’ like to mix things up.

The large and diverse menu includes beef, pasta, chicken and seafood entrees, salads featuring homemade dressing and ten homemade deserts daily.

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