“We source the best ingredients possible, we don’t over garnish, or use a lot of heavy sauces. I believe cooking is all about balance. My approach to cooking is very hands-off. I do what is necessary to develop as much flavor as possible while letting the ingredients shine. We rotate plates through the menu every few weeks to make sure that we are using the best produce currently in season and we work with a local farmer at Prairie Earth Gardens to source many ingredients as well as several other small farms. We have a large variety of vegan and vegetarian options, and this is a big accomplishment for a restaurant operating in the heart of cattle country where steakhouses reign supreme!”
Beet risotto with nasturtium pesto and crispy chickpeas; basted scallops with a blistered tomato vinaigrette and charred cauliflower; house-made strawberry shortcake with lemon cremeux, and lemon verbena fluid gel.
A chic woman-owned neighborhood restaurant and wine bar offering a full menu of small plates, cheeses, and charcuterie sourced as locally as they can get it, the Pritchard is full of surprises. For instance, their charred Brussels sprouts are an object of local obsession, and if they’re serving Lovera’s cheese, from Krebs, Oklahoma, don’t miss your chance to try some. The Pritchard is a place to see the surprising side of high plains cattle country most Americans never see.