The plate in front of you tells a story that stretches back centuries, long before grocery stores or drive-thrus.
At a museum restaurant in Oklahoma, the kitchen honors ingredients that sustained communities for generations, reimagining them with a modern touch.
Bison, turkey, and duck take center stage, while the “three sisters” of corn, beans, and squash appear in creative and unexpected ways. The chefs use sumac, wild rice, amaranth, and other precolonial staples to craft dishes that feel both familiar and entirely new…