Excerpt From The Oklahoma Gazette

"Chef Vuong Nguyen's concept in The Collective food hall took its first flight out of the restaurant incubator's nest by meeting breakfast and lunch needs from its downtown location, formerly occupied by Café 7. The menu showcases his classical French training with international ingredients, like a crepe burrito or Asian-fusion versions of eggs Benedict. There are four types of steam buns as well as chicken lettuce wraps and the recent addition of a Korean bulgogi patty melt with kimchi and more."