There is honey on the menu, so vegans beware that it is actually “beegan” if you get into those technicalities. There is also coffee on the menu, including in a dessert, which is not raw.

Despite the semi-good experience with the food, I was disappointed about the attitude. We were treated as though we were know-nothing skeptics about raw food, when in fact everyone at the table was a well-educated, raw food enthusiast. It was somewhat condescending. Our expressions that we know a thing or two about raw food fell on deaf ears while the server continued to inform us that there were no microwaves or ovens in the kitchen. “We know,” I told him. No use. He was more concerned about debunking any misconception we might have about eating “living cuisine” (which it wasn’t, in my opinion) than he was about answering my questions on the process of making a dish or the ingredients that went into it. For instance, I asked what the “shortbread crust” was made from in my blood orange cheesecake, and I did not wind up with a definitive answer after being told it was vanilla shortbread.

I understand the servers might be trained to deal with skeptical Oklahomans who haven’t had much exposure to raw cuisine, but it is unnecessary. Oklahomans don’t just meander into random restaurants. They know what they like and where they like to go. If one winds up in a raw food restaurant, she made an educated choice to be there and doesn’t need to be treated like she’s dumb. Basically, I’m a little skeptical about something else now, and it’s not the food.