Flavor Of Oklahoma: Cricket And Fig Serves Up Sweet Treats And Elevated Comfort Food

A chocolate shop and restaurant near 61st and Lewis combines decadent, unique chocolates with simple but elevated breakfast and lunch staples.

Cricket and Fig aims to be the perfect place for people to stop in for a sweet treat or special coffee.

Owner Randy Page has worked in restaurants across the country and opened Cricket and Fig right before COVID-19 as a chocolate shop. Since then, he’s expanded the menu, and it has become a go-to spot for neighbors.

An inviting, warm building, local artwork, and a coffee bar greet customers at Cricket and Fig. It’s a chocolate shop first, but that doesn’t mean the food is an afterthought.

“We’re in a nice spot with breakfast and lunches,” Page said. “We also have expanded to we’ve done a couple of wine dinners.”

Page has a background in fine dining and started making chocolates as a hobby many years ago.

“I did chocolates just as a hobby, as gifts for friends and family for the holidays,” he said.

He opened Cricket and Fig in 2019, naming it after his two dogs. His breakfast and lunch offerings have become well-known among regulars.

“It’s The Breakfast Situation,” he said.

The breakfast bestseller starts back in the kitchen with bacon and cheddar scones. Chef Katherine mixes all the ingredients by hand, then forms the dough, weighs it, and cuts the scones.

“Why don’t we take a scone? We have this amazing applewood bacon,” Page said.

He heats the scone, bacon, and white cheddar.

“Just a quick fried egg,” Page said.

The Breakfast Situation comes together with the egg on top and a side of roasted potatoes.

“We like to think we do simple stuff really well,” Page said.

Perhaps the simplest yet most unique dish is his grilled cheese. Sourdough bread is slathered in butter and coated in Parmesan cheese. Then, Page slices a house-made four-cheese blend.

“Sharp cheddar, Gruyère, Parm, and smoked Gouda.”

The sandwich gets a quick toast before spending a few minutes in the oven.

“We always have San Marzano tomato and soup of the day.”

You can see how melty and velvety the cheese becomes, and with a dunk in the tomato soup, it’s next level—so creamy.

You thought that was decadent? There’s something even richer.

“This is our signature liquid truffle,” Page said.

He combines heavy cream with French hot chocolate and rich dark chocolate. The liquid truffle is topped with whipped cream, and it’s like drinking pure ganache that feels illegal; it’s a straight-up dessert.

The real magic happens back in the chocolate room.

“We use a brand called Valrhona,” Page said. “That is a French brand—considered the best chocolate on the planet.”

More than a thousand chocolates are made daily, in every flavor—like the Grand Marnier chocolate, which has a white chocolate coating and dark chocolate cream inside. He uses local honey for some of them.

“These are signature burnt honey with Scotch and beeswax.”

Each one is hand-painted with colored cocoa butter.

“We like perfect,” Page said.

At Cricket and Fig, perfection is the only way. It’s why Randy is thankful for the support from his customers and welcomes new ones looking to stop in for something special.

“We have incredible regular customers that just love coming here.”

Cricket and Fig is located at 5800 S Lewis Ave #129, Tulsa, OK 74105.

Email Kristen.Weaver@griffin.news for recommendations, or follow @kristeats on Instagram for behind-the-scenes.