This is exciting news. Not only is is great barbeque but it's renovating one of the warehouses next to McNellie's. Great addition. It will be nice to have barbeque options downtown with Back Alley opening nearby.
http://www1.tulsaworld.com/news/article.aspx?subjectid=11&articleid=20110317_11_0_Thiswe970486 (http://www1.tulsaworld.com/news/article.aspx?subjectid=11&articleid=20110317_11_0_Thiswe970486)
Also, Oklahoma Joe's will be going in next to Cain's (Bob's location). We will be a BBQ town yet. Strange to think it took so long. A friend of mine is an instructor for the UNLV band and he called when he found out that UNLV would be playing here in Tulsa. He asked me where they should go for BBQ and I wasn't sure what to tell him. I tried to offer some other options - this town excels in both pizza and sushi..., but he said they had plenty of Italians and Japanese in Las Vegas and they want BBQ. My best suggestion was to order out a feast from Albert G's. Moral of the story is that BBQ venues downtown can't come soon enough, they are expected from a city in this part of the country.
Hickory rules! The country will one day figure out which state produces the best chew! All hail Gawey's Albert G's!!!!
To be honest I'm not sure how big a market for BBQ downtown might actually represent, but if someone's gonna remodel a formerly derelict building and add to the activity down there during lunches and dinners, I'll come down for some pulled pork at least once.
Us Southies will go to great distances for good chew! Too bad there's so many bothersome drunks hanging around downtown.....
Has anyone seen Shadows?
Quote from: we vs us on March 19, 2011, 01:41:39 PM
To be honest I'm not sure how big a market for BBQ downtown might actually represent, but if someone's gonna remodel a formerly derelict building and add to the activity down there during lunches and dinners, I'll come down for some pulled pork at least once.
The way I figure it, this is really good news for the next business who wants to move in here.
What business would that be? I see OKC just got a new 320,000 square foot triple A tenant. Boeing!
I am certain the Chamber will introduce all potential candidates to our premier Downtown, quality air, honest police force, and open carry over golf courses and eateries. And how about our school system! We can compete with any other municipality in the region. :'(
Quote from: sgrizzle on March 19, 2011, 02:52:07 PM
The way I figure it, this is really good news for the next business who wants to move in here.
The ONLY reason I could see for Albert G's not being successful there is that the back alley place and Oklahoma Joe's (they have some of the best Q in the country) will have already been up and running for a while. I think it would be a mistake to underestimate the meat gorging market of Tulsa and its visitors. We seem to be attracting more BBQ contest activity recently. I think its time for Tulsa to have some identity in the BBQ world just like KC, Memphis, Austin, etc.
Rib Crib is also going to open a BBQ place in the Blue Dome.
It will be great to have three BBQ places within three blocks. I think that we need just a couple of more restaurants to make this area THE PLACE to go to eat downtown.
Quote from: Teatownclown on March 19, 2011, 03:08:56 PM
What business would that be? I see OKC just got a new 320,000 square foot triple A tenant. Boeing!
I am certain the Chamber will introduce all potential candidates to our premier Downtown, quality air, honest police force, and open carry over golf courses and eateries. And how about our school system! We can compete with any other municipality in the region. :'(
Look who's back.
Quote from: Floyd on March 19, 2011, 06:13:06 PM
Look who's back.
I'm still working up the over under on the amount of time before this incarnation gets the 'big red admin button'.
Quote from: RecycleMichael on March 19, 2011, 05:03:08 PM
Rib Crib is also going to open a BBQ place in the Blue Dome.
It will be great to have three BBQ places within three blocks. I think that we need just a couple of more restaurants to make this area THE PLACE to go to eat downtown.
While I like to see new things opening downtown I have to say that I would rather eat out of the dumpster behind Orpha's than eat anything at Rib Crib.
Quote from: Teatownclown on March 19, 2011, 01:43:39 PM
Us Southies will go to great distances for good chew! Too bad there's so many bothersome drunks hanging around downtown.....
You must not be aware that "chew" as a euphemism for barbeque started as an epithet toward our colored brethren or you wouldn't use it. It stems from making fun of their dialect: "I gots to get me some babachew".
One of two things, it makes you look like either a racist or a hillbilly who really knows nothing about real barbeque.
And yes Albert G's is the "stuff". Chuck does a great job. (See I can name-drop too ;D)
Quote from: Conan71 on March 20, 2011, 07:32:39 PM
You must not be aware that "chew" as a euphemism for barbeque started as an epithet toward our colored brethren or you wouldn't use it. It stems from making fun of their dialect: "I gots to get me some babachew".
One of two things, it makes you look like either a racist or a hillbilly who really knows nothing about real barbeque.
And yes Albert G's is the "stuff". Chuck does a great job. (See I can name-drop too ;D)
Blake has som really interesting ideas for Back Alley (had to make a name-drop too, I felt left out.). Seriously though, you should walk by sometime and look in the window. Can't see a whole lot of what's going on, but it's enought to make you scratch your head.
Quote from: Teatownclown on March 19, 2011, 01:43:39 PM
Us Southies will go to great distances for good chew! Too bad there's so many bothersome drunks hanging around downtown.....
Glad you have so much against downtown. Despite it doing so well, I don't have to worry about ever running into you down there.
Quote from: custosnox on March 20, 2011, 08:05:56 PM
Blake has som really interesting ideas for Back Alley (had to make a name-drop too, I felt left out.). Seriously though, you should walk by sometime and look in the window. Can't see a whole lot of what's going on, but it's enought to make you scratch your head.
Glad you have so much against downtown. Despite it doing so well, I don't have to worry about ever running into you down there.
Just follow your nose to the sensimilla...not that I know how it smells, mind you..*coughcough*
In addition to the two new BBQ places, what is the restaurant going in the old Olson-Coffey Architects space at the SW corner of 3rd & Elgin? They have been working in there for the past couple months.
Quote from: SXSW on March 21, 2011, 10:07:30 AM
In addition to the two new BBQ places, what is the restaurant going in the old Olson-Coffey Architects space at the SW corner of 3rd & Elgin? They have been working in there for the past couple months.
It's a Michael Sager project so take that for what it's worth.
^Wine Bar, it should be ready to start pulling corks about the same time as people are moving into First Street Lofts.
Quote from: carltonplace on March 21, 2011, 10:14:46 AM
^Wine Bar, it should be ready to start pulling corks about the same time as people are moving into First Street Lofts.
Yeah, that.
They are working on a new label for the district. I like "The Boozeria". Just more sales cannibalizing each other. Does anybody understand the meaning of demographics?
I also hear the wine bar will be called "The Penguins Port"....not to be name dropping. :D
QuoteThey are working on a new label for the district. I like "The Boozeria". Just more sales cannibalizing each other. Does anybody understand the meaning of demographics?
What are demographics? Help me. Also, who's working on a new label for the district?
Quote from: JoeMommaBlake on March 21, 2011, 10:47:12 AM
What are demographics? Help me. Also, who's working on a new label for the district?
Don't worry about his posts. They mean very little to nothing.
Going from zero to four BBQ joints downtown is quite a change. I like BBQ, but this could be a combined version of Restaurant Wars and Survivor.
Any indication on what part of downtown RibCrib is looking at? I'm honestly shocked they weren't the first to move in downtown and that it didn't happen some years ago. I had some RibCrib from the mobile kitchen by the BOK Center yesterday, and it really is good barbeque. Nothing special, but just good barbeque. Albert G's is still my favorite in Oklahoma though. Oklahoma Joe's should be special too since its world famous and has won numerous awards from the Kansas City Barbeque organization.
First and Detroit in the building the MET occupies. The MET is moving into the Brady.
They'll start calling it the BBQ District.. ;)
Quote from: SXSW on March 21, 2011, 12:09:59 PM
They'll start calling it the BBQ District.. ;)
Like!
Quote from: Gaspar on March 21, 2011, 12:30:45 PM
Like!
Careful, one of our more literal members will reprimand us for calling it that with only four examples to draw from. Sort of like the Deco District.
Quote from: SXSW on March 21, 2011, 12:09:59 PM
They'll start calling it the BBQ District.. ;)
BlueBQ
I thought South Beach Miami was "The Deco District?"
It's a good sign though that everyone thinks it's the right time to pile into the Blue Dome. Even if there's no way that all three BBQ joints can survive.
We're changing Brady to Franklin. And there's some folks who want the dome area to be the Chewish District. :D
Quote from: Teatownclown on March 21, 2011, 09:37:43 PM
We're changing Brady to Franklin. And there's some folks who want the dome area to be the Chewish District. :D
You might want to see how PM feels about a Franklin Theater.
Chewish? Ortodox?
(http://www.gpb.org/files/national/jewishAmericans_main_image.jpg)
or there's something a little less traditional, brings a new connotation to "nice rack":
(http://www.israelcentersf.org/israelintheballpark/images/vendors/2-jewish-cowgirls.jpg)
Uh, refrain from stereotyping your women. I know way toooo much information already.
Phone number? :)
Quote from: Teatownclown on March 21, 2011, 09:43:04 PM
Uh, refrain from stereotyping your women. I know way toooo much information already.
Phone number? :)
Last I knew the evidence had been deported ;)
More evidence the Tulsa World trolls TNF for story ideas...
http://www.tulsaworld.com/business/article.aspx?subjectid=53&articleid=20110322_53_E1_ULNShc117936 (http://www.tulsaworld.com/business/article.aspx?subjectid=53&articleid=20110322_53_E1_ULNShc117936)
yeah...the reporter called me and tried to get me to talk about my old warehouse. He said he had "read on the internet" that my old place was turning into a restaurant.
Quote from: SXSW on March 22, 2011, 08:41:48 AM
More evidence the Tulsa World trolls TNF for story ideas...
http://www.tulsaworld.com/business/article.aspx?subjectid=53&articleid=20110322_53_E1_ULNShc117936 (http://www.tulsaworld.com/business/article.aspx?subjectid=53&articleid=20110322_53_E1_ULNShc117936)
Sure beats them trolling the Tulsa Beacon for news. ;D
albert g's is good stuff... im thrilled to see that building get some use...
oklahoma joes is amazing... i've met joe davidson, helluva nice guy... i lived just down the street from 47th and mission when the site opened there in 1996... we were regulars when we lived in KC... when in KC, we always hit it for a carolina, a slab of ribs and some fries... getting one here is awesome...
if i were thinking of opening a q in tulsa, i'd think again... joe and albert g's will run amok... bbq fans are snobs and can be picky as hell but those two joints will do very favorably...
ive competed locally for 10 years and done the american royal for 5 years... consistency is a grumble...
q is not something you just "start doing"... try as one might, you can have the best meat, rubs and all the servo controlled smoker fans you want and you still may end up making crap...
Quote from: brunoflipper on March 24, 2011, 01:50:09 PM
albert g's is good stuff... im thrilled to see that building get some use...
oklahoma joes is amazing... i've met joe davidson, helluva nice guy... i lived just down the street from 47th and mission when the site opened there in 1996... we were regulars when we lived in KC... when in KC, we always hit it for a carolina, a slab of ribs and some fries... getting one here is awesome...
if i were thinking of opening a q in tulsa, i'd think again... joe and albert g's will run amok... bbq fans are snobs and can be picky as hell but those two joints will do very favorably...
ive competed locally for 10 years and done the american royal for 5 years... consistency is a grumble...
q is not something you just "start doing"... try as one might, you can have the best meat, rubs and all the servo controlled smoker fans you want and you still may end up making crap...
Yes, in competition your meat can be beat, in spite of best laid plans.
Interesting recent comment on Tulsa Food Blog about the status of Oklahoma Joe's in Tulsa.
http://tulsafood.com/barbecue/oklahoma-joes-bbq-cains-ballroom-tulsa
Brian Schwartz Reply:
March 25th, 2011 at 9:19 am
I just phoned Oklahoma Joe's in Kansas City. They told me that Joe Davidson is no longer working with them (though he still has the right to use the name) but that he is indeed the Joe in the name Oklahoma Joe's, that as far as they know he is indeed opening a place in Cain's Ballroom, and that he'll do a great job (which is nice of them considering he is now their rival).
Quote from: DTowner on March 27, 2011, 03:10:55 PM
Interesting recent comment on Tulsa Food Blog about the status of Oklahoma Joe's in Tulsa.
http://tulsafood.com/barbecue/oklahoma-joes-bbq-cains-ballroom-tulsa
Brian Schwartz Reply:
March 25th, 2011 at 9:19 am
I just phoned Oklahoma Joe's in Kansas City. They told me that Joe Davidson is no longer working with them (though he still has the right to use the name) but that he is indeed the Joe in the name Oklahoma Joe's, that as far as they know he is indeed opening a place in Cain's Ballroom, and that he'll do a great job (which is nice of them considering he is now their rival).
Good to hear! So the real deal is coming home to Oklahoma. Seems he knows how to do good business and keep his own signature quality intact. I have an original Oklahoma Joe's smoker and Horizon now builds these and parts for mine. I believe he sold the Ok Joe's Smoker brand name off to Brinkman (don't buy one of those though).
Quote from: jne on March 27, 2011, 03:24:56 PM
Good to hear! So the real deal is coming home to Oklahoma. Seems he knows how to do good business and keep his own signature quality intact. I have an original Oklahoma Joe's smoker and Horizon now builds these and parts for mine. I believe he sold the Ok Joe's Smoker brand name off to Brinkman (don't buy one of those though).
Not sure who owns Oklahoma Joe's smoker name now, but I can tell you the ones they carry at Weslake's are built in China. Seems a cruel irony.
Those Brinkman R2 units are excellent for getting started.....Smoked alot of fine Q in one of those.....
Quote from: Conan71 on March 28, 2011, 04:10:40 PM
Not sure who owns Oklahoma Joe's smoker name now, but I can tell you the ones they carry at Weslake's are built in China. Seems a cruel irony.
Yeah, my thought was that he probably made a nice chunk of change selling off the name for smokers and then focused on the restaurant. Now he sold out the restaurant name in KC and is coming here to bring the real deal (I'm sure they'll carry on the good Q in KC).
Quote from: jne on March 28, 2011, 04:39:25 PM
Yeah, my thought was that he probably made a nice chunk of change selling off the name for smokers and then focused on the restaurant. Now he sold out the restaurant name in KC and is coming here to bring the real deal (I'm sure they'll carry on the good Q in KC).
I've also found some of the "name" BBQ restaurants don't live up to the hype. Corky's in Memphis and KC Masterpiece (worst case of food poisoning I've ever had...no kidding) come to mind.
I never thought there was anything that special about an Oklahoma Joe's smoker that I can't fabricate and weld out in my shop using cast off pipe and boiler plate.
Quote from: Conan71 on March 28, 2011, 04:55:25 PM
I never thought there was anything that special about an Oklahoma Joe's smoker that I can't fabricate and weld out in my shop using cast off pipe and boiler plate.
Probably not but most of us don't have that capability. Might be a few tricks on where to place some partitions or the smoke stack.
Quote from: Conan71 on March 28, 2011, 04:55:25 PM
I've also found some of the "name" BBQ restaurants don't live up to the hype. Corky's in Memphis and KC Masterpiece (worst case of food poisoning I've ever had...no kidding) come to mind.
I never thought there was anything that special about an Oklahoma Joe's smoker that I can't fabricate and weld out in my shop using cast off pipe and boiler plate.
If I had that kind of confidence, then i'd be in business...
www.horizonsmokers.com
Quote from: Conan71 on March 28, 2011, 04:55:25 PM
I never thought there was anything that special about an Oklahoma Joe's smoker that I can't fabricate and weld out in my shop using cast off pipe and boiler plate.
You taking orders?
Quote from: Red Arrow on March 28, 2011, 06:07:06 PM
Probably not but most of us don't have that capability. Might be a few tricks on where to place some partitions or the smoke stack.
Also helps we know just a little about combustion and draft aside from fabrication. There's been some pretty cool smokers which have come out of this shop.
Quote from: Conan71 on March 29, 2011, 08:46:49 AM
Also helps we know just a little about combustion and draft aside from fabrication. There's been some pretty cool smokers which have come out of this shop.
It might influence your design a bit.
Quote from: Conan71 on March 28, 2011, 04:55:25 PM
I've also found some of the "name" BBQ restaurants don't live up to the hype. Corky's in Memphis and KC Masterpiece (worst case of food poisoning I've ever had...no kidding) come to mind.
I never thought there was anything that special about an Oklahoma Joe's smoker that I can't fabricate and weld out in my shop using cast off pipe and boiler plate.
kc masterpiece was a joke when it as a restaurant and everyone knew it...
i had an old original oklahoma joes made in stillwater circa 1990, first year he made them... it was insanely heavy... thicker steel than anything on the market... but it's side firebox and horizontal design left a lot to be desired... i gave it away after a few years... he sold them out to brinkman/charbroil... they are all crap now and most people would be far better off with a hasty bake....
i was at the 93 american royal when slaughterhouse five became team of the year and met joe there selling smokers in 93 or 94...
they (jeff of "the slaughterhouse five" and joe) started the restaurant in 96, at 47th and mission... i was lucky enough to live at 55th and mission... jeff is also a stand up guy and bourdain got it right with that place...
all the rubs, sauces and techniques were a group effort but oklahoma joes sells there's as "oklahoma joes" and joe now sells his as "joes bbq"...
joes bbq is the real deal and, when he opens, i'll bet people will agree...
i moved on to using a hasty bake suburban for small jobs... for big runs, i use a "good one" smoker, the 60t trailer model which used to be made in burns, ks- but they to have been bought out... ron goodwin is a helluva nice guy and his smoker design stands the test of time...
(http://thegood-one.com/x/wp-content/uploads/2008/05/trail_boss.gif)
For a second I thought you said a "60 ft" trailer model!
Thanks for the info.
My smoker is ridiculously heavy... it is THICK steel. Yeah I think there is a limit to the sidecar design, but I'm happy with it for my needs. If a tornado comes and blows my home to toothpicks, it will still be standing in its place ready to do its business on enough brisket or shoulders to feed the neighborhood.
I've always wanted a Hasty bake too.
BTW - I'd give Joe's BBQ less than a month of business before Stan Clark sues.
Quote from: jne on March 29, 2011, 12:06:26 PM
BTW - I'd give Joe's BBQ less than a month of business before Stan Clark sues.
You lost:
http://www.oklahomajoesbbq.com/
Quote from: sgrizzle on March 29, 2011, 02:54:56 PM
You lost:
http://www.oklahomajoesbbq.com/
sizzle, losing, bye...
Did he get sued back during the Stillwater location time as Oklahoma Joes?
He won't get sued...
By eskimo or oklahoma joes...
He is still "Oklahoma Joe" but ill bet he'll open his joint as "Joe Davidson BBQ". I might be wrong but that's HIS branding now... Hell, all his rubs and sauces have his logo and Tulsa, Oklahoma on 'em...
http://joedavidson.com/ (http://joedavidson.com/)
At this point his domain is using "Oklahoma Joe's at the Cain's" . . . www.okjoes.com
So I hear Oklahoma Joe's at Cains has opened and I saw the sign in the window today that Albert G's was coming soon.
Ate at Oklahoma Joe's today....it was tasty....sandwiches are very affordable. Only open from 11-2 right now though.
Quote from: Weatherdemon on October 30, 2012, 01:13:08 PM
So I hear Oklahoma Joe's at Cains has opened and I saw the sign in the window today that Albert G's was coming soon.
Pay no attention to the sign. Albert G's is coming very slowly.
I saw at some point that the Albert G's building was gutted to its skeleton. Lots of work that needed to be done. Looks like it has great potential if they can ever get it done.
I talked to the Rib Crib guy and he said the downtown location would be open by April.
Lot of new activity at the Albert G's spot after sitting idle for several months. Rib Crib looks pretty close to completion. Once they started it's moved rapidly. Lots of new bbq to soon be available.
You could do a BBQ crawl.
Quote from: RecycleMichael on October 30, 2012, 09:50:17 PM
I talked to the Rib Crib guy and he said the downtown location would be open by April.
Which April?
Quote from: sgrizzle on May 22, 2013, 09:59:32 AM
Which April?
That quote was from 2012... April 2013.
They didn't make April, but they're very close right now.
Signs went up on Monday.
I think they'll take occupation within 2 weeks.
Quote from: BKDotCom on May 22, 2013, 10:43:24 AM
That quote was from 2012... April 2013.
They didn't make April, but they're very close right now.
Signs went up on Monday.
I think they'll take occupation within 2 weeks.
Occupy Rib Crib?
(http://www.lotus823.com/wp-content/uploads/2011/10/wallstreet.jpg)
Quote from: Conan71 on May 22, 2013, 11:14:00 AM
Occupy Rib Crib?
(http://www.lotus823.com/wp-content/uploads/2011/10/wallstreet.jpg)
All you can eat rib night is a human right!
Quote from: DTowner on May 22, 2013, 12:10:14 PM
All you can eat rib night is a human right!
But their new television ad campaign is a crime against humanity, so it evens out I guess.
Quote from: BKDotCom on May 22, 2013, 10:43:24 AM
That quote was from 2012... April 2013.
They didn't make April, but they're very close right now.
Signs went up on Monday.
I think they'll take occupation within 2 weeks.
It was a joke
In other news, Back Alley has a sign now.
Quote from: sgrizzle on May 22, 2013, 07:27:21 PM
It was a joke
In other news, Back Alley has a sign now.
Back Alley also has good ribs now.
Quote from: Gaspar on May 23, 2013, 07:48:26 AM
Back Alley also has good ribs now.
And breakfast.
Rib Crib opens on Monday
http://www.tulsaworld.com/article.aspx/Rib_Cribs_new_downtown_location_to_open_Monday/20130608_44_D1_CUTLIN199522
Albert G's says they are shooting for September. I'm not sure if thats 2013, 2014, or 2015 at this point.
There's a big "NOW HIRING" sign up, and they had their neon on tonight.
I went to their Harvard location yesterday. Cashiers were saying first half of October.
There was a sign on the door yesterday that said they are opening October 9th.
Made an account just to post that? I admire your commitment to the open date.
Thank you kind sir. Actually, I used to have an account here but haven't posted in a while so I had to create a new one.
The door looks awesome and the the bar looks like it will be cool. Who designed the space?
Facebook says Monday, Nov 4
Quote from: BKDotCom on October 24, 2013, 12:13:47 PM
Facebook says Monday, Nov 4
Pretty sure it was Oct 12th before that. Spring before that. We will see
Quote from: CharlieSheen on October 24, 2013, 12:48:52 PM
Pretty sure it was Oct 12th before that. Spring before that. We will see
"Bitter, table of one. You can be seated now!"
Quote from: Conan71 on October 24, 2013, 02:08:33 PM
"Bitter, table of one. You can be seated now!"
He's not himself when he's hungry for BBQ.
Somebody grab this guy a snickers bar!
Sent from my HTC One using Tapatalk
Quote from: Conan71 on October 24, 2013, 02:08:33 PM
"Bitter, table of one. You can be seated now!"
Make that for two...am really tired of waiting for this. Yeah, we still go to Harvard, but really want to go downtown, too.
Have gone to Billy Ray's in BA a couple times the last two months - pretty good both times.
Facebook doesn't seem to say.
Website says Nov 11.
???
Yeah I asked if they were really opening today... We shall see. They have had some many opening dates I'm pretty sure they forgot which one they are on.
Quote from: heironymouspasparagus on October 27, 2013, 09:31:24 PM
Make that for two...am really tired of waiting for this. Yeah, we still go to Harvard, but really want to go downtown, too.
Have gone to Billy Ray's in BA a couple times the last two months - pretty good both times.
Billy Ray's in west Tulsa is freaking dreadful.
TW today says November 11. I'm actually okay with the delays because they put a lot of work into that building and it looks great. The menu and beer selections look like they will be good too. Nothing tanks a restaurant worse than opening before your ready. They need their food and service in full form by the time they open. I'm excited to eat there when open.
Quote from: DowntownDan on November 04, 2013, 12:04:45 PM
Nothing tanks a restaurant worse than opening before your ready. They need their food and service in full form by the time they open.
Then this should be one of the most successful openings ever!
Yeah they won't have any disgruntled servers that have been told they were going to open next week for the last 2 months. At least they get to train at the other location. hahahah ;)
Quote from: CharlieSheen on November 04, 2013, 02:37:14 PM
Yeah they won't have any disgruntled servers that have been told they were going to open next week for the last 2 months. At least they get to train at the other location. hahahah ;)
If done like the other location there won't be servers. That eliminates about 1500% of management issues for an R or QSR, not to mention a significant amount of overhead.
You should like them on facebook. They were hiring servers,bartenders, cooks, and hosts on October 1st.
Quote from: CharlieSheen on November 04, 2013, 02:47:30 PM
You should like them on facebook. They were hiring servers,bartenders, cooks, and hosts on October 1st.
Really? I think Chuck may have a problem then. He has just taken a simple and beautiful process (that has been very successful for him) and added a completely unnecessary clown-parade that will have an impact on his time, resources, and ultimately quality.
Should be an interesting case study.
Quote from: Conan71 on November 04, 2013, 11:18:32 AM
Billy Ray's in west Tulsa is freaking dreadful.
Haven't been there since about 1994. BA was spotty a few years ago, but in the last year, have been there 3 times and haven't been repulsed yet.
Quote from: Gaspar on November 04, 2013, 02:53:25 PM
Really? I think Chuck may have a problem then. He has just taken a simple and beautiful process (that has been very successful for him) and added a completely unnecessary clown-parade that will have an impact on his time, resources, and ultimately quality.
Should be an interesting case study.
Sounds like he may be heading into a swamp. Hope he's driving an air boat.
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