When my wife, Judy, was director of the mental health unit at Muskogee Regional Medical Center, one of the most popular places in town for ladies’ lunches and special occasions was Miss Addie’s Tea Room.

It later morphed into Miss Addie’s Café & Pub when a bar was added and more masculine dishes were put on the menu. It closed less than a year ago.

You could have knocked us over with a sprig of parsley when we recently interviewed the owners of Cookiedoodle and Kitch Café & Bakery in downtown Jenks.

“Toby and I owned Miss Addie’s for 27 years,” Bernadette Feickert said. “We bought the building (historic former Smith’s Drug Store in downtown Muskogee) right after we got married. We moved to Jenks about six years ago because we wanted our kids to go to school here.”

That’s also when they opened Cookiedoodle in a strip center that faces east as one enters downtown Jenks, while they continued to commute to Miss Addie’s.

“Our cookies are a little different than most,” Feickert said. “Ours are a soft shortbread with an almond glaze, and we decorate them with buttercream icing, so they always stay soft.”

Cookiedoodle also offers cupcakes, cakes, pies and a new treat, especially for kids — edible cookie dough.

“It’s safe to eat raw and the latest trend here,” Feickert said. “Believe me, we thoroughly went through it with the health department.”

Last fall, the Feickerts acquired the space next door and opened a diner called Kitch Café & Bakery. They knocked out a wall between Kitch and Cookiedoodle so it appears to be one shared space.

Kitch serves breakfast from 7-11 a.m. and lunch from 11 a.m. to 3 p.m. Tuesday-Saturday. We dined there during a recent lunch hour, though I would be just as interested in trying some of the breakfast fare.

The lunch menu is short — five sandwiches, two soups, four salads, three chef’s specials — but offers an interesting variety, from banh mi and muffuletta sandwiches to street tacos and vegetarian tostada.

The banh mi ($11) included roasted pork and ham topped with marinated daikon, carrots and onions, served on a French baguette with spicy aioli. The sandwich was more sweet than spicy and had a nice melding of flavors.

The muffuletta ($11) had a thick stack of thinly sliced pastrami, salami and ham topped with a mild olive spread, provolone cheese and feta cheese crumbles on focaccia bread. I like that the olive flavor did not overpower the other ingredients.

A cranberry club sandwich ($11) was basic but tasty with shaved roasted chicken, bacon, cheese, lettuce, tomato and cranberry aioli on herbed focaccia, and the Reuben ($11) was a straight-forward preparation of roasted corned beef with sauerkraut, Swiss cheese and a Russian-style dressing on marbled rye.

Our order came with complimentary popovers with strawberry butter.

We didn’t order the street tacos ($9) but were told they have been the most popular item recently, and I’ve heard good things about the breakfast dishes from a friend who dines there frequently.

We also didn’t have the quiche of the day or tortilla soup, the only two items carried over from Miss Addie’s.

“We hired a fabulous chef, Robert Cato, and pretty much let him have free rein on the menu,” Feickert said.

A children’s menu includes peanut butter and jelly sandwich ($4), toasted cheese sandwich ($4) and cheese or chicken quesadilla ($5).

Feickert said Kitch uses coffee products from Nordaggios and bread items from Old School Bagel Café and Farrell Family Bread, all local companies.

Kitch has full table service, something that seems on the decline in smaller restaurants, and Terra did a fine job at our table.

The dining room seats 49 at wood tables with white plastic chairs. A large wall hanging features a painting of cookie jars.

Kitch and Cookiedoodle sit next to the large River City Trading Post.

“It has 200 booths, and we get a lot of customers from people who work there and people who shop there,” Feickert said.

Scott Cherry



Twitter: @ScottCherryTW

Scene Writer

Scott is in his second tour of duty with the Tulsa World. He was a sports writer during his first stop. Since returning to the World in 1992, he has been the food writer and now restaurant critic and wine columnist. Phone: 918-581-8463