OKC's Nichols Hills

Explore Oklahoma City — Nichols Hills

Nichols Hills was established in the late 1930s. G.A. Nichols founded the area by offering the availability of moving to the outskirts of OKC while still having your horse close by. Thus, an area stable was available and Grand Boulevard served as a place to ride your horse.

Nichols Hills today

Now, the Boulevard is full of meandering sidewalks and a soon to be completed “meandering” creek. Mayor Hoffman says it’s been his dream to complete the creek project.

The area boasts the beautiful Oklahoma City Golf and Country Club. Shopping at Nichols Hills Plaza, Casady Square, or The Curve are all in a short distance. Three private schools are close by as well.

HOMES in Nichols Hills range in price from $200,000 to $3,000,000+ depending on the current market timing.

Helpful information on Nichols Hills dining favorites

  • The Metro — White cloth and intimate dining with a stellar menu.
    6418 N Western Avenue
  • Cool Greens — Casual dining that's outstanding for creating your own salad or roll-up. Always fresh ingredients with a spin on "healthy" yet delicious and satisfying.
    6475 Avondale Drive
  • Saturn Grill — Fantastic casual dining for sandwiches, salads, desserts.
    6432 Avondale Drive
  • Zoës Kitchen— Franchised and great for fresh, casual food choices.
    6150 NW Grand Boulevard

Shrimp with fennel, orange, and tomatoes

Gigi's original. . .



  • 2 Tablespoons of virgin olive oil
  • 1 fennel bulb, thinly sliced lengthwise
  • the zest of 1 orange
  • the juice of ½ an orange
  • 2 cloves of garlic, minced
  • 2 large tomatoes, diced (or 1 14-ounce can of diced tomatoes)
  • 3 to 4 Tablespoons of tomato paste
  • ½ to 1 cup of chicken broth
  • 1½ pounds of shrimp, peeled and deveined


  1. Heat the olive oil in a 10" sauté pan.
  2. Over low heat, add the fennel slices to the pan and cook them until they are softened, but not browned.
  3. Add the garlic and sauté for two more minutes.
  4. Add the tomatoes, tomato paste, and chicken broth to the pan. Simmer until the fennel is soft.
  5. Add the orange zest and orange juice to the pan and reduce slightly.
  6. Add the shrimp to the pan and cook until they are just-done.

Serve and enjoy over fettuccine, rice, quinoa, or the like. Garnish with the fennel fronds.