small bites

The Red Cup

By / Photography By Aaron Snow | February 23, 2017
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For over twenty years, The Red Cup has been a haven for many in urban Oklahoma City. The crowd there at 31st and Classen Boulevard is eclectic and encompasses hippies, modern beatniks, artists, poets, vegetarians and vegans, as well as everyday neighborhood folk. When the weather is nice, the patio is always crowded, and whether you’re alone or with a friend, you can expect a friendly stranger to strike up a conversation.

The interior has a well-worn look that differs from any other coffee shop in the metro. Instead of sterile white walls and minimalist design, the decor is funky and somewhat mismatched, making it feel more like an old friend’s living room than a restaurant. Paintings by longtime patrons cover the walls, and even though the place is cozy and crowded, you can always find a quiet spot to sit with a book and a latte.

The Red Cup has long been a sanctuary for vegetarians, especially after meat was removed entirely from the menu several years ago. Recently, chef Patrick Clark has made additional changes, completely revamping and elevating the offerings. You can choose amongst several of his latest vegan options, free not only of meat, but also of eggs and dairy. Try the inventive take on the classic salmon on bagel, featuring cashew “cream cheese” and carrot “lox.”

With a veggie-focused menu, freshness of ingredients is of the utmost importance. The Red Cup farms out of three separate gardens, including one right behind the restaurant. They also source ingredients from Commonwealth Urban Farms, purchase fresh eggs from Seeker Farms, and bring in select cheeses from Swan Bros. Dairy.

Other than the menu revamp, they now offer breakfast all day. Hippies and artists may not always wake up as early as other folk, so this is a welcome change for many who want a breakfast burrito in the afternoon.

> The Red Cup, 3122 N Classen Blvd, OKC

Article from Edible OKC at
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