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Museum Cafe in Oklahoma City has come into its own

Chef Henry Boudreaux at the Museum Cafe in Oklahoma City uses inspiration from Italy to create a seasonal menu with flavor and sophistication.
by Dave Cathey Modified: May 1, 2013 at 1:51 pm •  Published: May 2, 2013

/articleid/3805207/1/pictures/2040897">Photo - Chef Henry Boudreaux pan-sears scallops in the kitchen of The Museum Cafe in Oklahoma City. <strong>SARAH PHIPPS - SARAH PHIPPS</strong>
Chef Henry Boudreaux pan-sears scallops in the kitchen of The Museum Cafe in Oklahoma City. SARAH PHIPPS - SARAH PHIPPS

So much so, that Boudreaux, 24, added risotto to the daily menu at the Museum Cafe.

About the menu

Anyone interested in eating risotto the way it's served in northwestern Italy can now get it at The Museum Cafe. The spring menu includes a venison entree with spring onion risotto, fresh peas and strawberry-balsamic demi glace that sounds inviting.

“Our brunch is one of our busiest times. It's pretty much reservation only,” Boudreaux said.

And why not, with mimosas made with fresh-squeezed orange juice, pulled pork hash made of fennel-braised pork and Duck Confit Polenta, to name a few.

On my most recent trip, Boudreaux made grilled quail with bamboo rice, gooseberry vinaigrette and sauteed tomatoes. The quail was succulent, and the rice threw me floral notes from the plate and a nutty finish on the palate.

He also made pan-seared scallops with Boursin-whipped potatoes and a honey beurre blanc. The scallops were delicate in the center with just enough crust, and the potatoes, well, let's do the math: Boursin cheese + butter-whipped potatoes = more please. And then dab either (both) in honey-tinged whipped butter sauce, and conversation might disappear for a while.

The spring menu shows plenty of fiddleheads and ramps, but also a lot of quinoa and celeriac.

Boudreaux recommends the sweet breads he prepares with sage, lemons and prosciutto. For spring, he's going into the way-back machine and stopping off in France to present escargot in garlic-butter.

“I'm doing it real traditional,” he said.

He thinks no meal is should commence without fried-green tomatoes with poblano cream and corn relish. I concur.

About the Cafe

The Museum Cafe opened in May 2002 under the management of now-defunct Restaurant Resource Group. Chefs Robert Black and Chris McCabe were first at the stove and have since become stalwarts for A Good Egg Dining Group.

The Museum Cafe grew into a downtown standby under Farnia. The menu has always been based on classic French techniques while reflecting the creative spirit of the museum.

Those going to see a film at the museum can get on the fast track with a prix fixe dinner and a movie for $28, which includes two courses and tickets to the movie.

To check out the full menu and make reservations, go online to

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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