Ludivine - Oklahoma City

I just cannot patronize a restaurant that would serve something as inhumane as veal or foie gras and am sorry that I cannot return, regardless of how fabulous everything else may be.

Since my review and many other reviews were shadow-banned, I’ll post it wherever I can. CENSORSHIP IS NOT OKAY. I had no idea restaurants are hospitals, and business owners are doctors. Why are healthy individuals being treated like patients in a hospital and refused service for not being vaccinated or wearing masks? And if you’re vaccinated, why are you worried about getting sick you’re covered, right? This is a gross overstep of power, authoritarianism that prides itself on alienating the community. This is a manufactured health crisis by the media, and all the lemmings have bought into the hysteria.. for a completely treatable virus with a survivability rate. If you think you’re “doing your part” then you may want to do your research about who volunteered to sewed the Stars of David on their own clothes, because they were also “doing their part”.

This place is magical. From the unique cocktails, the food, the service, and the environment. There isn't another place I have found in OKC quite like this one. The bar tenders are the most knowledgeable I have encountered (please see my cocktail class photos). This chill place has a revolving menu that changes every week. So if you are looking for something new you can always count on this place. However, do expect to pay for this unique experience. Its a $$$$er.

I celebrate their entire catalog! The braised short rib, veal shank and grilled marrow are phenomenal! Service at the bar was fantastic. Their cocktail list and liquor selection is one of the best around.

The young lady who was our server was courteous, helpful and friendly. I do love the farm-to-table concept. The charcuterie was very tasty, as was the entree.  However, my husband and I could barely hear each other across the table due to the noise; the wine was absurdly over-priced, and the salad, which cost about $1.00 per leaf of Romaine, had to be wrestled into our mouths because it had not been torn up. And *please*, people, do not say you are serving petit fours unless you are! You can find this information at Dictionary.com, Wikipedia, and a competent recipe site or cookbook. We were both disappointed and displeased that what was called "petit fours" were *not* really petit fours.