Local Flavor

e restaurant also showcases an array of wines, beers, spirits and cordials. ey o er a variety of whiskies, including some Japanese, Irish and Canadian options, along with blended and singlemalt scotch and bourbon. If you enjoy an aperitif or a craft cocktail, you’ll nd an exciting selection of both. Private dining is available, and special events and wine dinners are not to be missed.

Next door, the bakery and deli feature housemade bread and pastries in the traditional style. Cheesecake comes in eight di erent avors. Specialty cakes and tartes present mouthwatering chocolate, fruit, nuts and caramel. Traditional German and Italian desserts make an appearance as well, and you can nd seasonal selections like Bûche de Noël, pumpkin pie and chocolate-bourbon pecan pie during the holidays. e Boucherie serves up meats and take-away meals, so serving osso buco or duck con t at home is nearly e ortless. Specialty foods, both imported and local, include oils, vinegar, charcuterie, condiments, dressings and more.

One of the additions in recent years came about when Oklahoma’s liquor laws changed to allow the sale of bottled wine in food establishments. Michel has long been known for his love of ne wine, and now, in addition to the extensive list in the restaurant, he has curated a retail selection that will intrigue even the most discerning palate. If their $800-a-bottle options don’t t into your budget, they also have wines of great value priced at under $20.

If you happen to be the type that loves to host holidays but dreads the hassle of shopping, prepping, cooking, and cleanup, La Baguette has you covered. Family-style takeout meals are available for pickup, so all you have to do is heat and serve. You get all of the credit for a gourmet meal without the hard work.

La Baguette is open seven days a week but is running on amended hours during COVID, so call for breakfast hours. AMANDA JANE SIMCOE

Immediately below: The Atlantic salmon comes with a veggie medley and chipotle honey glaze. Bottom: Catering options abound at La Baguette. Photo courtesy Radish

RADISH

Walking into Radish is like entering the home of a kindly and slightly eccentric relative – it’s a fun place to be.

And, as with such a relative, you can expect abundant and glorious servings of very tasty food: A big tray of mezze heaped with avorful hummus, tabbouleh, dolmas and a lot more. Rotisserie chickens bursting with avor. You can get a whole bird for $28, along with rich, creamy roast potatoes and three delightful sauces (olive aioli, roasted garlic and, for a kick, a Habanero carrot). ey’re aptly named “awesome sauces.” ere are several satisfying wraps from the eastern end of the Mediterranean, including a lamb gyro and one called “Okie Bu alo,” made from blue cheese, honey sauce, greens and that wonderful rotisserie chicken.

You can’t miss Melissa Grace. She’s the owner, and she runs the entire place with just one assistant.

She makes the place fun. In the beginning, Grace and her husband, a classically trained chef and graduate of Cordon Bleu in London, met at a Grateful Dead concert, toured the States, then founded a catering company. He later worked as executive chef at the Philbrook before coming up with the concept for Radish.

“ ese two have squeezed in plenty of living,” the World wrote in 2018. A few months later, he suddenly passed away. But the menu at Radish was the sort of food Grace loves, and so she carried on, rst at Mother Road Market and now at her own lovely storefront location, to build a place that’s truly a labor of love. 1730 S. Boston Ave, Tulsa; facebook.com/ radishroute66 BRIAN SCHWARTZ