small bites

Cheever's Café

By / Photography By Aaron Snow | December 29, 2017
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Look, it is the dead of winter. The majority of us have holiday hangover and are layering our bodies with sweaters and winter scarves to hide those extra pounds we’ve collected over Thanksgiving and Christmas. But we still have a few more months until swimsuit season, so for now, we can continue to enjoy our relative state of hibernation and fuel our fluffy bodies with comfort food.

Cheever’s Cafe has been a mainstay in the Oklahoma City restaurant scene for almost twenty years, thanks to Keith and Heather Paul of Good Egg Dining and their incredible team. With plenty of comfort food to choose from, two stand-outs on the menu are the chicken fried steak and the famous ice cream pecan ball.

The chicken fried steak at Cheever’s has been available since day one and has remained one of the crowning jewels of their ever-revolving menu. This chicken fried steak, as with most comfort foods evokes memories, especially for Keith.

“It’s a take on my grandmother’s recipe. She would make chicken fried steak two to three times a week for us on her farm in Texas. Very simple and so good!”

For those of you chicken fried steak connoisseurs, you understand the importance of having a well-proportioned steak to fry ratio. This one is perfection. And the gravy! Creamy and hot, the jalapeño cream gravy at Cheever’s manages to be both spicy and velvety smooth. Served on top of red-skinned mashed potatoes, this dish is made for winter.

The ice cream pecan ball at Cheever’s always brings a smile to people’s faces. Some ice cream dishes are reserved for summer, but this one is hearty enough to enjoy year-round. Introduced to the menu fifteen years ago, the idea was inspired by the classic sundae but given a creative twist. It’s one large ball of vanilla ice cream coated entirely in Cheever’s house-roasted spiced pecans and drenched in gooey chocolate sauce. If you don’t lick the plate afterwards, you’re doing it wrong.

> Cheever’s Cafe, 2409 N Hudson Ave, Oklahoma City

Article from Edible OKC at
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