Last Updated on March 7, 2024, 6:14 PM | Published: March 7, 2024
OKLAHOMA CITY — Trying a new place is scary sometimes. What if it’s bad? What if you spend a bunch of money and you don’t like anything? What if you don’t know where to park?
There are plenty of things working against new restaurants and, in the unfortunate case of Anton’s Craft Kitchen, they’re all working in concert.
Anton’s is located in an old Applebee’s location on the south side of Memorial Road. Memorial is beset by lots of chain restaurants, which means that a lot of folks traveling up and down that road aren’t looking for something new and different.
Memorial’s reputation as a repository of chains is bad enough that a fair number of OKC’s foodies have declared to me, “I won’t go near Memorial to eat.”
That’s a shame because if ever there was a spot worth braving Memorial Road to try, it’s Anton’s Craft Kitchen. And “craft” isn’t just a buzzword here, either. Anton is a do-it-himself kind of guy, which means his sauces, his seasonings, and his dishes were created by him.
Take the spinach and eggplant dip appetizer, or, better yet, pay for it, because it’s worth every penny. A blend of smoked eggplant, spinach, olive oil, and a quartet of cheeses, this dip is sumptuous and intriguing. You’re going to taste a lot of things you’ve never tasted before at this restaurant and your palate will be going into overdrive trying to understand how it’s being introduced to a bevy of deliciousness this late in the game.
But the dip is just part of the equation. The garlic flatbread that comes with it is chef’s kiss good. As in, you will want to kiss Anton, who I don’t think would be into it, but you can try. This flatbread is a marvel. It’s light. It’s airy. It’s layered so that when you take a bite, you peel away a little more each time. He could sell just this flatbread with a variety of sandwich fillings and I bet he’d be a success.
So long as you’re teasing your appetite, consider the onion rings, as well. Goodness gracious, I would put these up with the best onion rings in the city, of which we have a fair number. And don’t bother with the ketchup, because Anton’s craft tomato sauce is a far better pairing for these hand-breaded beauties.
Okies love burgers, full stop. But with so many excellent burgers to choose from, competition gets fierce, so I was interested to see how well Anton’s would hold up.
Very well. Very well, indeed. The mushroom-swiss burger was loaded up with grilled mushrooms shellacked to the top of the meat with melted cheese. I love the tender chew of the mushrooms with the exceedingly soft burger patty. Anton’s is using quality beef and it shows in every bite.
For entrees, look no further than The Green Olives, which Anton recommended on my first visit. He cooks chicken breast so well, the craft might actually be witchcraft. It’s tender and well-seasoned and it comes sliced with a lemon-garlic sauce full of sauteed green olives and onions. I suggest asking for another piece of flatbread because leaving this sauce behind is a crime.
Rosés chicken and shrimp is another knock-your-socks-off option. The sauce here is a creamier one, but don’t expect alfredo. The seasoning is far more interesting than that. Slices of chicken and whole shrimp are covered in it and the broccoli florets soak it up, as well.
Anton’s serves a Chicken Parmesan that is unlike any I’ve seen or had before, but I 100 percent recommend it. The crispy chicken cutlets are fork-tender and the creamy sauce drizzled over the top is as far from marinara as you can get, but far more delicious than I was prepared for. Entrees come with a choice of rice, mashed potatoes, or fries and I always leave it up to the chef. Trust the guy who is making the food to know the best pairing.
One night I stopped in and they were serving a limited menu, which led me to getting the 12 oz. ribeye (feature photo). I love a steak, but I wasn’t prepared for how much I loved this one. It’s not a particularly thick ribeye, but it was cooked to a perfect medium rare with a gorgeous crust. Ribeyes can be quite fatty, but all the fat on this one was rendered to the point it melts on the tongue.
And if being in a former Applebee’s building has you thirsty for margs, well, Anton’s has them, as well as Blue Hawaiians, Pina Coladas, Moscow Mules, and my all-time favorite, the Club Special.
Every time I go into this restaurant, there are a few more diners, but it’s far from what this place deserves. If you can brave the trek to Memorial Road, find your way to this gem and enjoy the food of someone who truly believes cooking is a craft worth mastering.
- Anton’s Craft Kitchen
- 2610 West Memorial Road in Oklahoma City
- (405) 849-6853
- antonscraftkitchen.com
- Mon-Fri 11 a.m.-2 p.m. and 4:30-9 p.m.
- Sat-Sun 11 a.m.-9 p.m.
Long-time food enjoyer Greg Elwell writes about food, restaurants, and trends. He has his own blog "I Ate Oklahoma" and has written for The Oklahoman, The Oklahoma Gazette, and others.
