If you are looking for Tex-Mex there, it will be served to high standard. What Austin has that gives it a culinary identity is the mid-range dining options. The fine dining in the Texas state Capital is no greater than here in Oklahoma’s. What separates Austin from other cities is not it’s fine dining. I write a lot about my hometown, Austin, Texas, and the thrills of the dining scene there. In order for that to happen, the middle class of restaurants must improve. That’s what also makes him a candidate to fulfill the goals that Fleischfresser and other localcentric chefs are aiming to do: create an Oklahoma cuisine. But that’s what makes him the best.Īnd that’s why a talent like Royer was a perfect fit for BK’s apprenticeship program. He appreciates all kinds of food, but don’t ask him what he thinks unless you’re prepared to have something you thought was good picked apart down to the number of grains of salt. If you don’t believe me, have lunch with the Big Kahuna some time. His standards for what’s correct border are the food version of an angry nun teaching class with a long ruler. Chef Kurt emphasizes tradition, attention to detail, technique, creativity and ultimately perfection. When Joseph Royer studied under chef Kurt Fleischfresser, he was in a culinary atmosphere that’s rare in this state.

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