“I would do it just for the smell.” That’s Michael Pollan, author of The Omnivore’s Dilemma and co-creator of the Netflix series “Cooked,” and he’s talking about bread. Walking into Cat Cox’s bakery Country Bird at 1644 E. 3rd St. in Tulsa, it’s hard not to be reminded of Pollan’s comment because the aromas evoke a wave of positive sense memories related to baking, especially bread.

By the time Robert Irvine showed up to do an episode of “Restaurant: Impossible” at Urban Roots in OKC’s Deep Deuce, Chaya and Michael Fletcher’s restaurant was roughly a year away from closing. The episode aired in 2014, and the restaurant, which opened in 2010, shuttered in 2015. It was the last Black-owned business in the historic Black neighborhood, once famous for a thriving jazz scene.

Some stories have details that seem completely extraneous, like the friend who can’t remember if he got the burger on Tuesday or Wednesday, and after 30 seconds of his stammering, you just have to ask if it matters.

Tulsa restaurant Noche’s owner Sheamus Feeley has such a wide range of talents it’s hard to be-lieve he finally settled on a single career. The native of Fayetteville, Arkansas, studied journalism at the University of Arkansas, taught English in Peru, played soccer and learned to play drums and bagpipes, which put him in a band — the drums, not the bagpipes. Oh, and he “successfully worked every position in a restaurant except bartender.”

If any one thing defines the process of menu creation at Nonesuch, the exceptional restaurant at 803 N. Hudson Ave. in OKC, it’s best summarized by executive chef Garrett Hare: “We’re not bound by any rules.”