Sedalia's Oyster & Seafood

“Wow I am in love with this place-we had the focaccia bread with salted cod butter, the spinach gnocchi and the salmon which had a memorable sauce! I can truly say the focaccia at Sedalia's is the only focaccia I have ever really truly liked-and I loved it-so soft with just the right amount of chewiness! The flavor was perfect created. Speaking of flavors, the gnocchi was our absolute favorite of the evening. I've never had such a tender gnocchi and both the sauce embedded in them and the sauce it was in were truly sublime-our server was helpful as well as very friendly. We will definitely be back!”

“I love Sedalia’s - every experience is memorable and every dish is intentionally unique yet never pretentious. Silvana, Zack and their team have mastered the art of hospitality. Just order the entire menu!”

“Sedalia’s is one of those places that reminds you why great restaurants matter. The focus on pristine seafood is real, not marketing fluff. We started with a dozen oysters and they were excellent. Briny, cold, clean, and clearly handled with care. The baked oysters took things in a richer direction and still held onto that sense of restraint that defines the kitchen. The dayboat scallops were a standout. Perfectly cooked, balanced, and confident. No excess, just technique and great product. The tricolore salad and sourdough were simple but sharp, doing exactly what they should between heavier plates. Where Sedalia’s really impressed me, in my opinion, was range. Beef heart was bold and deeply satisfying without being intimidating. The agnolotti was comforting and elegant at the same time. The octopus was tender, well-seasoned, and thoughtfully composed. Even the baked chicken thighs, a dish that can feel like an afterthought elsewhere, were excellent and intentional. Both desserts were worth ordering. Not overly sweet, not gimmicky, and a perfect way to land the meal. The wine program deserves its own mention. The selection leans smart, especially with sparkling wines and whites, which pair beautifully with the menu. It’s curated by someone who clearly drinks wine, not just sells it. One huge bonus for families: the covered outdoor seating. It’s relaxed, comfortable, and right next to a small playset with a swing. That makes Sedalia’s one of the rare high-quality dining spots where parents can actually enjoy the meal while kids stay happily occupied. Bottom line: Sedalia’s is thoughtful, confident, and genuinely excellent. It feels grown-up without being precious and welcoming without watering anything down. Oklahoma City is better for having it.”

“The oysters were so fresh and sweet, great choice by the chef. The smoked sausage had amazing flavor. The only negatives were the picnic benches we were sitting at outside were really uncomfortable, and when the server topped off my partners glass of wine, he still had a fair amount in it, and she just filled it to where she filled it the first time, but he got charged for a full glass of wine.”

“From food critic Jared Gleaton Eats full critique Atmosphere and Hospitality: The atmosphere at Sedalia’s feels less like a polished coastal seafood house and more like the hidden gem tucked behind a bustling boardwalk fishing restaurant—the kind locals quietly point you toward. We were greeted by Silvana, who warmly led us to our table while Becky guided the service throughout the evening. Plates were seamlessly swapped, water glasses never sat empty, and Becky demonstrated an impressive command of the menu and preparations. Throughout the meal, Zack and members of the kitchen team delivered several dishes themselves, describing each course in detail and offering a small but genuine slice of coastal hospitality. Food: Baked oyster, kent blanc, smoked trout roe, chive breadcrumbs ($35 ½ Dozen) The dinner opens with a borderline transcendent bite of baked oyster, beautifully balanced and cooked to perfection, singing across the palate. A rich beurre blanc pairs seamlessly with the briny oyster while bursts of smoked trout roe punctuate each bite. The breadcrumbs on the back end provide just enough contrast in texture to round out an immaculate first course. Grilled focaccia for the table, salt cod butter, Szechuan oil, lime, chive, pecorino, balsamic ($15) The grilled focaccia is thick, fluffy, and fantastic. Notes of rich, airy bread give way to salty, buttery layers from the cod butter before finishing with subtle hints of char and acidity from the accompaniments. Barramundi tartare, kumquat, masa nachos, serrano & ancho chilies, spinach ($17) An excellent preparation, the tartare rests atop a thick masa nacho. The barramundi is soft yet slightly firm, its delicate flavor profile lifted by bright notes of kumquat and a subtle heat creeping through the back end from the serrano. Beef tongue anticuchos & la huancaína ($20) The tongue is beautifully prepared—tender with just enough structure. The anticuchos seasoning and huancaína sauce add a nutty, earthy depth that bursts across the palate with each bite. Duck confit pecorino crumble, pappardelle, alubia blanca beans, pecorino ($26) An absolutely beautiful layered dish. The rich duck confit is soft and rich with strong initial notes of pecorino giving way to middle notes of duck and end notes of tomato. Though presented in a tomato based pasta the addition of alubia blanca beans creates a creamy texture that surprises the palate, transforming what appears to be a brothy preparation into something far richer and more complex. Crispy fried hake, mojo rojo, aioli, potato ($23) A thoughtful take on fish and chips. The hake is fried perfectly, with an excellent fish-to-batter ratio. The aioli provides a creamy counterpoint while the mojo rojo adds depth and warmth. Grilled tuna collar with beurre blanc sauce (Special) This special was absolutely stunning and one of the finest bites of 2026. The rich, fatty tuna cheek is tempered beautifully by the creamy, tangy beurre blanc and fragrant tarragon. Each element complements the other, creating a layered, indulgent bite that borders on perfection. Potatoes a la huancaína, ají amarillo, sorghum, olive ($14) This course pushes firmly into transcendent territory. The soft layers of potato are draped in an ethereal ají amarillo sauce that delivers gentle heat while coating the palate in luxurious flavor. Each bite teases you into the next. Honey semifreddo, pomegranate molasses, meringue, citrus ($14) A triumphant end to the evening. The honey semifreddo melts effortlessly on the palate, cleansing and refreshing before giving way to the deeper sweetness of pomegranate molasses and delicate notes of meringue and citrus. A beautifully balanced and borderline transcendent finale.”