TA S T E | L O C A L F L AV O R
plishment for Oklahoma this was. Kemp found herself slowly becoming a part of the business over the years, visiting on weekends to help her mother, who was still running the restaurant herself. Living in Texas at the time, she found her visits back to OKC were becoming longer and more frequent until it was clear that she was headed back for good. Today, she co-owns and manages the restaurant that Oklahomans have loved for seven decades – longer than she has been alive. Jones, a native Oklahoman born in Boley in 1931, learned valuable lessons in her youth by raising her own food and turning it into what she now describes as “good country food for the soul.” She began to appreciate the fresh flavors of the farm at a young age, learning how to milk cows, churn butter and value the crops straight from the land. Today, she features “Boley Pinto Beans” on the menu, both in an homage to her roots ... and just because they are delicious. Those lessons and memories are a cherished part of the menu at Florence’s. While a few items may have come and gone, and others minimally evolved over the decades, the original soul of the restaurant remains the same. Jones has been quoted many times saying that aside from the start-up money she had saved up as a server, all she had were “two chickens and a prayer.” While she turned those assets into a thriving business that has stood the test of time (and is now receiving national recognition), it is also apparent that she brought much more to the table: a legacy to carry on. While many of the original patrons who helped Jones survive the always-volatile first few years of business may be gone, subsequent generations have learned why there is just something about a great chicken fried steak that can warm your soul. Younger Oklahomans who may not have had the privilege of picking fresh okra and tomatoes out of grandpa’s garden can appreciate the roots of true Oklahoma cooking at Florence’s. It’s no surprise that Jones and Kemp are the recipients of this specific award, as according to the James Beard Foundation, their labor of love embodies everything
the honor entails: “The America’s Classics Award is given to locally-owned restaurants that have timeless appeal and are beloved regionally for quality food that reflects the character of its community.” Visitors to the area get an authentic Oklahoma culinary experience, and locals have a tried-and-true time machine back to their grandma’s Sunday dinner table. On June 13th, I will be in that audience in Chicago with my mother, cheering them on with Oklahoma pride. AMANDA JANE SIMCOE
Along with a bevy of spirit options, Florence’s delivers comfort food choices like meatloaf, fried chicken and catfish.
Photo courtesy Eiffel Tower Grilled Cheese Co.
TA S T E | F I R S T BI T E
EIFFEL TOWER GRILLED CHEESE CO.
When Josh Caffey was growing up, he ate a lot of grilled cheese sandwiches. “We didn’t have lots of money,” he explains, “so we had it as a staple. We loved grilled cheese, but it gets old having the same sandwich every night. So we invented ways of having fancy grilled cheese sandwiches. Now everyone’s in on that act ... but we were there first.” Caffey spent his early career in software development, but just last year his finances reached a perilous crossroads. Desperate, he prayed for guidance says he felt like he was being called to the food industry. He found a food trailer and fell back on his childhood standby. “God sent me that way,” he says. “All I had was an idea and a vision, and a month later I was selling sandwiches at the Tulsa State Fair.” His truck was one of the fair’s big sellers, and now he has a restaurant: Eiffel Tower Grilled Cheese Co. The food is miraculously good. Just take a bite and it explodes in a happy blend of primal flavors. In the chicken bacon ranch, the meaty bacon taste dominates, with an undertone of sweet ranch dressing. The Hawaiian beef features slow-cooked beef, a lot like pulled pork, and a tangy blend of Dijon mustard and mustard seeds. Both of those sandwiches have some Swiss cheese in the mix in order to maintain the restaurant’s concept. Cheesier alternatives include the American, with Swiss, cheddar and Monterey Jack. There’s also one called BAE which features bacon, avocado and eggs with a hint of cheese too. Every sandwich is made to order, and in a few weeks they’ll be baking their own bread. Don’t forget to try the deep fried apple pie, a fantastic fair food treat made to order and topped with cinnamon caramel syrup and whipped cream. “Everyone loves it!” one of the line cooks gushed. “We have regulars who come in all the time.” Their most devoted fan, however, is Caffey himself. “I’ve eaten nothing but these sandwiches for the past eight months,” he says. BRIAN SCHWARTZ
JUNE 2022 | WWW.OKMAG.COM
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