New openings will help January go out in style

New dining options launching Jan. 31 in Yukon and Edmond

The last day of January marks grand openings for two restaurants rebranding in the 405 diningscape.

The grand opening for Birdie’s by Chef Kevin Lee is Wednesday night, but the restaurant is in soft opening and taking reservations for this weekend. I made it by Wednesday and was blown away by the new dining room. The food and drinks ranged from promising to divine.

The previously very orange very family-friendly dining room of Birdie’s Fried Chicken is now a chic, intimate setting ideal for night’s out and dinner and drinks with friends. The bar remains and communal seating is available in the waiting area next to the hostess stand.

The bar is a work in progress. Lee recently hired Emma Prilaman as him bar manager. Her Seoul Elixer – bearing spiced gin, pear liqueur, turmeric, ginger tea, and blue cornflowers – was such a treat I had two.

This weekend’s limited menu will include that Seoul Elixer plus five others I need to try plus beer and wine. For dining, the truncated options include Kimchi Pancake, Hamachi Crudo, Sweet Potato Burrata, and Honey Garlic Brussels Sprouts among small shareable plates.

Large shareable plates include classic Bibimbap, Garlic-Ginger Salmon, Tteokbboki, and Spicy Pork Ribs. He’s also serving a variety of prime and Wagyu steaks, ranging from $35 to $100.

On my most recent trip I also enjoyed some tater tots to go along with the Prime Strip. Desserts include the Black Sesame Crème Brulee and Honeydew Melon popsicles.

That limited menu runs through Saturday with grand opening beginning at 5 p.m. Wednesday.

Earlier the same Wednesday, folks wondering what will happen with the old Johnnie’s Charcoal Broiler location in south Oklahoma City can get a glimpse out in Yukon.

That’s when Rick and David Haynes will convert their Pauline’s Southern Kitchen space into the same Johnnie’s Kitchen & Bar coming in a couple months to south Oklahoma City.

Changes to the space at 1700 Shedeck Parkway, aren’t new. Johnnie’s menu items returned to the fried chicken offerings at Pauline’s last year to balance out the offerings.

“We have seen remarkable growth at Pauline’s,” co-owner Jana Haynes said in a release. “We have stayed true to what our flagship restaurant, Johnnie’s, is known for –  delicious, fresh food with impeccable service. We are in the restaurants every single day and have conversations with our customers. They wanted us to add something special and unique. They asked, we listened, and we’re delivering.”

Johnnie’s Kitchen & Bar will feature the Johnnie’s menu plus a full bar. The Hayneses promise some new appetizers and entrees. The bar will have pool tables, darts, and plenty of screens.

Jana, who is a Yukon native, said she, “scoured the town looking for old school letter jackets and sports memorabilia” to decorate the space.

“When Pauline’s closes Sunday night, January 28th, we will flip the restaurant, ready to serve come Wednesday morning at 11 a.m.,” Jana further said via release.

The Haynes family has been operating in the 405 diningscape since the 1950s, starting at Sky Chefs in the Will Rogers World Airport. Johnnie Haynes was general manager at the iconic Split-T for 18 years before he and his wife Pauline opened the first Johnnie’s Charcoal Broiler in September 1971 at Military Avenue and Britton Road.

Half a century later, Johnnie’s still operates to a high volume with locations, famous for it’s Caesar and Theta Burger plus fresh-cut fries, and hand-battered onion rings.