Monday's Sedalia's-Palo Santo collab hits it out of the park

Awaji Izakaya is quickly climbing the 405 diningscape's sushi mountain

On Monday, I posted about how the first night of the week has become the coolest time for dining out in the 405 diningscape. That very Monday night, Sedalia’s collaborated with Palo Santo to prove it.

Their Diamonds are Forever event was spectacular.

Of course, when one of the 24 Best New Restaurants in America collaborates with what might be the best cocktail bar in the city, spectacular is expected.

Both Sedalia’s and Palo Santo were founded by husband-and-wife teams who brought incredible resumes into the 405 diningscape a few years ago.

The Butlers, Brian and Bailey, arrived in 2020 from Los Angeles inspired by Bailey’s family living here. The Walters, Zack and Silvana, also came to Oklahoma by way of LA — though Silvana brought East Coast experience with her, too. As with Bailey Butler, Zack grew up here and had family support.

Each couple has not only thrived in their ventures, but raised local standards. So, on Monday they showed off a little with a menu that included Pork Rillette with kumquat marmalade and house-made pickles on  a bolillo roll, Garlic-Habanero Gambas, A Demiglace-Foie Cheeseburger (see above), French Onion Soup (not pictured), and a Comte Crème Caramel dessert. This was a culinary home run hitting contest.

Chefs Kurt Fleischfresser and Josh Valentine were present and agreed everything was top-tier, but the Gambas were otherworldly. Chris and Laveryl Lower, of The Metro Wine Bar and Bistro, planted the seed before we took a bite. Laveryl proved once again her palate doesn’t lie.

That Monday post included some stuff to consider for next Monday, but didn’t include Kurt’s upcoming dinner at Woodworks Distillery.

Here’s to Monday!

Gone Fishin’ (for sushi heroes)

Couple weeks ago, I dropped by Awaji Izakaya in far northwest Oklahoma City for a dinner with the best two sushi palates in the 405 diningscape to help me with a tasting for a story due in the next issue of Edible OKC.

Owner/chef Richard Ly treatred chefs Kevin Lee, Jeff Chanchaleune and me to a sublime succession of sushi and Japanese cuisine (see above) and stories from his career beginning in Dallas-Ft. Worth.

The menu included (top from left): Torched Maine day boat scallop, fresh Main day boat scallop, Bloody Hamachi Sashimi, Volcano Roll, Sweet Shrimp nigiri, Salmon Crudo, house-made dumplings, Burrata with Ikiru and Nigi toro, Saba Shioyaki, Mackerel nigiri, and Gindara nigiri.

You’ll learn what inspires Richard’s sushi in the Edible story, but paying Food Dood Feed subscribers can read on to learn how a Chinese kid from Vietnam got dropped into the Texas panhandle and found his way to the 405 diningscape and now stands ready to be its sushi Kwisatz Haderach. (You’re welcome, Dune fans.)