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

Now more than a decade old, The Museum Cafe, 415 Couch Drive, has built a reputation as one of downtown's top spots for dining, day or night.

Located on the east tip of the Oklahoma City Museum of Art, the Cafe is a hot spot before events at the Civic Center Music Hall and, according to a recent report from OpenTable.com, one of the best 100 brunches in America.

Chef Henry Boudreaux took over as executive chef for Cafe general manager Ahmad Farnia a little more than a year ago. Boudreaux served as sous chef under Gayland Toriello in 2011 before taking a four-month tour of Italy.

Boudreaux describes the Cafe as a fusion of classic French techniques with the spirit of New American cuisine.

“I'm not doing as many beurre blancs or beurre rouges,” he said. “I'm going more with gastriques, but I'm focusing more than anything on being seasonal.”

Spring has sprung, so that's the season he's focused on now. He's particularly excited about sharing one ingredient.

“Fiddlehead ferns,” he said. “I'm getting these from Oregon ... They're tightly coiled when you get them in season, but when they come uncoiled, they become poisonous, so what I did, is when I got them in, is I pickled some of them so I will have them available the whole season.”

He said he did the same thing with ramps, which are wild onions with garlic breath.

Inspired by Italy

He plans to make seasonal changes to the menu every three months. That decision is directly linked to the four months Boudreaux spent in northwestern Italy in the Piemonte region, only half an hour from the white truffles of Alba. He stayed in a village made up of about 75 farmers. Boudreaux worked at what he called an agriturismo, at a restaurant with a menu that changed daily.

“Everything was from scratch,” he said. “It wasn't like you went to the store. You went outside.”

He said eggs for the pasta came from a nearby farm, and the goat cheese was made by a neighbor.

He said his job was to decipher the daily menu scrawled in Italian on a board then venture into the fields to find the bounty needed to fulfill the menu's promise.

Born and raised in Oklahoma City, Boudreaux said he also learned how to make a proper risotto while in Italy.

“I thought I knew how to make risotto when I got there,” he said. “So I showed them how I made it, and they said, ‘no.'”

To Boudreaux's credit, he deferred to his Italian mentors and took note.

“I made it every day while I was there,” Boudreaux said. “And the old Italian grandmother would yell at me in Italian if I did it wrong, so I think I've got it down now.”


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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