“I’m passionate about true scratch cooking, classical technique, and proper execution without shortcuts, but with meticulous attention to detail. I’m passionate about being the leading restaurant destination in Oklahoma for people who take food seriously. I’m passionate about outstanding guest service and delivering to the guest an overall experience that they won’t find elsewhere in the state. I’m passionate about creating an aesthetic and ambience that is at once cozy and sophisticated, and totally free of pretense.”
Rabbit and goat’s cheese agnolotti with pea shoots, radishes, and morels; Oklahoma Wagyu bavette steak with smoked garlic pecorino grits, roasted Brussels sprouts, charred cherry tomatoes, and chimichurri; bittersweet chocolate torchon with English Stilton, roasted grapes, candied pine nuts and Banyuls syrup.
Since 2010, when Russ Johnson opened Ludivine, he has made it the center of the fun part of the farm-to-table world in Oklahoma City. The bar (which has a separate entrance and longer hours) is known for drinks made with amusingly tweaked ingredients, like acidified local honey. The dining room is where Oklahoma Berkshire lardo and seared pound cake with preserved, native sand plums star. Don’t miss a chance at trying Johnson’s take on American native rarities like chickweed, lamb’s quarter, dock, sumac, sand plums, and redbuds.
“Their cooking showcases Oklahoma sourcing at its best ... It’s a celebration of Oklahoma like none we’ve ever tasted.” –Karen Shimizu, Saveur