Florence's Restaurant | Soul

Florence's carries more than seven decades of Southern cooking through recipes passed within the family. Fried chicken, neck bones, greens, yams, and pear pie keep the menu grounded in everyday nourishment rather than reinvention. Daily offerings and warm service make each visit feel connected to the restaurant's history.

Picks from Oklahoma Gazette and 405 Magazine

A Northeast Oklahoma City restaurant that Florence Jones Kemp opened in 1952, where the pear pie is on the menu every day. The pears are seasoned with sugar, nutmeg and cinnamon, and the crust has no butter in it, though it tastes as if it does. Order the pear pie with a scoop of ice cream on the side.

Picks from 405 Magazine and Oklahoma Gazette

Florence's serves the kind of Southern fried chicken that depends on practiced seasoning and patient cooking rather than novelty. Greens, mashed potatoes, yam fried chicken, and other family recipes complete the plate. Decades on NE 23rd Street and a James Beard America's Classics award frame the restaurant's enduring role.

Picks from 405 Magazine and Oklahoma Gazette

Florence's has served Northeast Oklahoma City since 1952, carrying family recipes across generations. Fried chicken, neck bones, yam-fried chicken, greens, and pear pie connect the menu to Southern home cooking. The room feels direct and personal, with daily plates that reward checking what the kitchen has prepared.

Picks from 405 Magazine and Oklahoma Gazette