The Drum Room lays down the sticks
News abounds around the 405 diningscape (and not all of it is tasty)
While life on the plains has been fraught with twisters, Cinco de Mayo and the return of Loud City, the dining news has marched forth.
Before we get into the news, a huge thanks to everyone who showed up to the Okie-style Cinco de Mayo party chef Kurt Fleischfresser hosted at The Tasting Room on Sunday. We shimmied in between the foul weather to have a tasty little fiesta on the patio. We couldn’t have done it without the help of Alan Carter, Jennice Delashaw and chef Bryan Neel. Despite eye surgery last week, Jennice was kind enough to deliver pork she raises from Holdenville in time for the festivities.
The majority of last week was spent getting ready for that party, but that didn’t stop the news from breaking.
For instance, did you know The Drum Room, which was originally opened by the old Deep Fork Group in 2013, has closed on North Western Avenue? The fried-chicken emporium was shut down abruptly on Tuesday. A second location shared space with The Wedge in Midwest City for a while. The Wedge still operates in two locations under new ownership, but Deep Fork days remains in our memories. …
The biggest news last week was the long-rumored purchase of Nonesuch by Colorado-based chef Kelly Whitaker and his Id Est group.
Lauded for its sustainability practices, Id Est plans to guide the Nonesuch team’s focus toward regenerative agriculture and grains, but Chad Luman remains partner and general manager and chef Garrett Hare will continue to mind the stove.
Whitaker is a Tulsa native, but he earned Michelin Green Stars at Brutø and The Wolf’s Tailor. Whitaker is currently up the James Beard Foundation’s Outstanding Restaurateur Award.
The biggest change coming to Nonesuch is two distinct dining experiences.
The Nonesuch Chef’s Counter will continue to serve a tasting menu for 22. It will continue to emphasize local yield and the menu remains founded on hyper-local sourcing, but in-house grain-milling, and a network of fermentation practices will enter the fray.
What was previously a private dining room will now become The Den, an experimental, abbreviated six-seat experience. Guests will become part of the research and development process for Nonesuch. The menu will showcase dishes Hare’s team is workshopping. Walk-in guests can drop in for bar snacks and cocktails and early-birds those bound for the Chef’s Counter can cool their heels here.
Id Est’s takeover promises to fortify Nonesuch’s relationships with local farms. Mara King, Director of Fermentation and Sustainable at Id Est, will introduce the company’s award-winning commitment to sustainability and innovation to the market. King plans to guide Nonesuch through implementation of additional practices aimed at reducing waste and promoting environmental responsibility.
Whitaker said through a press release: “The Nonesuch team has challenged the norm since 2016 with the thoughtful presentation of their menu honoring the fields, farmers, and local terroir and am thrilled to transition our longstanding relationship into a more formal partnership.”
The Nonesuch team did a pop-up at The Wolf’s Tailor in 2020, which the WT team reciprocated in 2022. Former Nonesuch owner Todd Woodruff said he was introduced to Whitaker by Lujan, who was part of the opening team at Basta.
I saved the best news for last: Reservations are now open for June bookings. …
Brandi and Jeremiah Esterline begin preview services for Tiny Bubbles in the Shoppes at Northpark on Tuesday with formal opening due by the following weekend. …
Construction is under way on Oklahoma City’s first Fogo de Chau location. It will replace Cucina Brava, which closed during the pandemic. Once the remodel is finished, Fogo de Chau will join fellow churrascaria chains Rodizio and Texas de Brazil as neighbors in the 405 diningscape. …
La Brasa’s James Vu just opened Alice Speakeasy inside the Yours Truly restaurant and night club in Uptown and will open Tequila Chulos in Nichols Hills in June. …
Born in Oklahoma, Coolgreens no longer lives here. While the fast-casual concept serving healthy options still lists 11 locations, including 6 in Texas and 4 in California, on its website, the three locations in the state where it was founded have gone dark. …
The Eddie’s Restaurant empire is on the verge of expanding to five with a new location in Chisholm Creek. What began in far north Edmond expanded into Hott Wings in Edmond Railyard and The Lounge. Since then, owner Eddie Wrenn has taken over the space where Chelino’s and Yo Pablo! lived on Ollie in Nichols Hills and are on the verge of opening where Bandee’s Barbecue last called home. Look for Eddie’s Bar & Grill No. 3 to open next month. …
Dolce Vita Tacos and Tequila recently opened on Northwest Expressway. Feeder Nicole Thomas joined me for lunch there. We sampled Quesabirria tacos and chilaquiles and promised to return when we could get in for a tiki drink or a cocktail served in a pink flamingo glass…
Organic Squeeze announced plans to open a third location. The new spot will be in the Memorial Road Plaza, taking over for a short-lived South American market. Besides the new spot, Organic Squeeze has its original location in Nichols Hills, a second on W Covell in Edmond and a mobile kitchen. …
Social Deck & Dining updated its final days of operation. Make reservations for May 10 and 17 from 4 to 9 p.m.; May 11 and 18 from 10 a.m. to 9 p.m.; and Sunday brunch on May 12 and 19 from 10 a.m. to 3 p.m. …
Roxy’s Ice Cream had its Grand Opening inside Edmond Railyard last week. The northern tip of the 405 diningscape is adding three new concepts from Provisions Kitchens, and work is under way (photo above) to turn the former Carl’s Jr. at the corner of 33rd and Broadway into a second Riveire Modern Banh Mi location. …
On Tuesday, chef Kevin Lee and I popped into Edmond’s newest Thai restaurant, Thai Corner Bistro. It takes over the space in Kickingbird Square previously occupied by Bistro 22. It’s only one trip, but the Ginger Beef slapped. …
Finally, wanted to direct your attention to folks digging out from the recent storms. I mentioned Jennice Delashaw and the folks out in Holdenville, but the impact on Sulphur was devastating. Want to give a massive shoutout to chef Theron Jessop and his wife LeRhonda who operate The Wandering Pig truck down in Sulphur. Since the storms struck, they’ve spent a good portion of their time feeding first-responders for free.