Local Eats: Livegrass Butcher + Bistro

Livegrass Butcher + Bistro

Farm-to-table cooking achieves a whole new level of freshness when you actually own the farm–and a whole new level of flavor when you farm responsibly. Who knew that raising livestock in a sustainable, humane and environmentally respectful way not only rewards your conscience but your palate as well?

Get ready, Edmond, for a locally sourced dining experience like no other. Owners of Pecan Valley Ranch, Mark and Susan Goss, with years of research in their approach to raising superior beef, pork and chicken, will soon treat us to the fruits of their labor. Livegrass Butcher + Bistro will open this month in Edmond. If you like keeping it real with local foods, and doing it in an environment of elevated warmth and comfiness, this is your spot.

Serious Chef Cred
“We’re all about raising animals to the highest standards, including grassfed, grass-finished beef, but we are even happier that when you follow those principles, the result is deliciousness,” Mark says. And what would the best ingredients be worth without the best chefs to bring out the full goodness of that food? Food TV fans, get pumped and prepare to enjoy the tasty talents of celeb chefs Josh Valentine and Shelby Sieg. “Both OKC chefs are Cordon Bleu trained and have worked in some of the best restaurants in the world,” says Livegrass managing partner Skip McKinstry. “And they are highly committed to the values of Oklahoma farm-to-table cooking.”

If you haven’t enjoyed their cuisine locally, you’ll likely recognize them from their stellar food TV appearances. Josh was a finalist on season 10 of Top Chef and Shelby made the final round of Guy’s Grocery Games in 2018 and went on to actually beat Bobby Flay in 2019–now that’s doing it like a boss!

So what’s for dinner…or lunch or breakfast?
While menus are still top secret, the two expert chefs tell us they are “preparing a celebration and re-imagining of the rich cultural traditions of Oklahoma food–a blend of old favorites and adventurous culinary creations called Contemporary Oklahoma Cuisine.” A peek at the kitchen at Livegrass hints at the deliciousness to come, with a large wood-fired grill and a wood smoker. Best of all, the chefs will be visible as they prepare the food, giving guests a taste of their vibrant, entertaining personalities before perfectly plating each dish.

Guests will also love the large wine wall and community table where you can’t help but make new friends over superb food and great wine. The refined warmth of the dining room, designed by nationally recognized OKC designer Malia Tate, accented with exquisite woodwork by OKC’s own Jameson Brothers Design, adds to the inviting atmosphere.

A foodie paradise
A butcher shop, cooking classes, and chef tasting menus? It’s everything the aspiring foodie needs in their life right now. Livegrass is making it happen by stocking the highest quality beef, pork and chicken. They will also offer “a carefully curated selection of handmade charcuterie, unique pastas, rich stocks and broths, rubs, spices and specialty items to satisfy the most discerning home chef,” Skip notes. And what home cook doesn’t want to hone their skills, even if we never hope to beat Bobby Flay? As Skip says, “You can look forward to classes in the future that will help you improve your own chops (yes, pun intended).”

Look for Livegrass Butcher + Bistro opening in January at 3601 E. 2nd Street in Edmond or follow them on Instagram @livegrassok or visit www.livegrassok.com.

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