Another Justin Thompson venture, in addition to Prhyme, Juniper, and Tavolo. Location will be in the lobby of the old Oklahoma Natural Gas building at 624 South Boston.
An announcement of the new business was published several months ago, but last week I saw some fresh signage in the windows (thanks to Chris with Decopolis).
Brunch service beginning June 1st, according to the website.
http://www.624kitchenandcatering.com/ (http://www.624kitchenandcatering.com/)
I'm not fancy enough for his idea of food.
Quote from: sgrizzle on April 14, 2014, 06:52:11 PM
I'm not fancy enough for his idea of food.
Fancy enough to maybe just a little too thrifty?
Quote from: Red Arrow on April 14, 2014, 06:59:07 PM
Fancy enough to maybe just a little too thrifty?
MC and I were not that impressed. Service was fantastic, food just didn't overwhelm either one of us. We are big-time foodies but for some reason his stylings just didn't register with us. Perhaps it was too over-hyped and we had higher expectations than we should have.
Have peeked in the windows as construction has progressed. Interesting what he is doing in that space. Will be quite curious to see the final results. Glad there is something going in that space. Was just thinking the other day how it would help my shop if there were a restaurant to the south of us so that more people would then walk past on the way to "the core" (Everyone kind of gravitates to that intersection at 5th and Boston. If my shop were one block north I would likely do triple the sales I do being juuust off the beaten path. If you ever see me out in front of my shop jumping up and down in a monkey suit, its an attempt to get the crowds to come my way lol :D It's amazing how fickle pedestrians are which really reinforces my fervor for creating some sort of pedestrian friendly zoning here and there downtown). So was excited to see something go in there but the wind was taken out of that when I realized it was mostly an event space with a service during brunch on Sundays only (we are not currently open on Sundays but may add that day in the future). Regardless, every bit helps and I hope they are a success, at worst, at least now the building will be set up and ready to go as a restaurant for any future endeavor. Oh, and it looks like the white building across the street from the ONG Building, the Abstract Building I believe it is, is being worked on as well.
I had not been that impressed with Pryhme in the first 4-5 times I was there. Had a steak with an out of town guest a few weeks back and it was great. At the urging of one of the owners I had the dry aged filet with fois gras butter on top. It was as tender and good as any steak I've had in Tulsa. Returned last week for a burger and it was also improved.
Quote from: rdj on April 15, 2014, 08:25:16 AM
I had not been that impressed with Pryhme in the first 4-5 times I was there. Had a steak with an out of town guest a few weeks back and it was great. At the urging of one of the owners I had the dry aged filet with fois gras butter on top. It was as tender and good as any steak I've had in Tulsa. Returned last week for a burger and it was also improved.
You are more forgiving than I am. One or two visits of "meh" and I don't return. Too many other great places to try or continue to support. I'm glad to hear the product improved.
Another local restaurant in the Deco District that will be open after 5!!!
Huzah I say...huzah.
Quote from: Red Arrow on April 14, 2014, 06:59:07 PM
Fancy enough to maybe just a little too thrifty?
Both
Quote from: rdj on April 15, 2014, 08:25:16 AM
I had not been that impressed with Pryhme in the first 4-5 times I was there. Had a steak with an out of town guest a few weeks back and it was great. At the urging of one of the owners I had the dry aged filet with fois gras butter on top. It was as tender and good as any steak I've had in Tulsa. Returned last week for a burger and it was also improved.
Sounds like you don't know when to end a relationship.
Quote from: carltonplace on April 15, 2014, 09:59:44 AM
Another local restaurant in the Deco District that will be open after 5!!!
Huzah I say...huzah.
I really wish that were true, but it's not a restaurant per say except for brunch on Sundays. Otherwise from what I gather it's only open as a catering/event space.
Quote from: TheArtist on April 15, 2014, 11:01:44 AM
I really wish that were true, but it's not a restaurant per say except for brunch on Sundays. Otherwise from what I gather it's only open as a catering/event space.
In that case, there may not even be a real kitchen
Just a quick question - this seems as good a place as any to put it.....
Are there any decent restaurants in town (I'm guessing they will be 'higher end') who have a good - not canned - fresh escargot and/or frog legs - not battered/deep fried - on the menu....?? I don't go to enough expensive restaurants to know Tulsa's selection. Am thinking maybe something along the line of Abacus in Dallas - if anyone has ever been there or heard of it....
Good addition to the area. Now let's fill in these parking lots by TCC and make it a corridor.
I think McGills may have escargot, seems like I had it there years ago. White River is the only place I've had frog's legs in Tulsa and I recall they were fried. Not sure if you can get them broiled or baked. There is an Asian place down in Shawnee my in-laws like that has legs which haven't been fried. At least I hope they were frog legs and not something out of the rodent species.
Quote from: Conan71 on April 15, 2014, 03:46:09 PM
I think McGills may have escargot, seems like I had it there years ago. White River is the only place I've had frog's legs in Tulsa and I recall they were fried. Not sure if you can get them broiled or baked. There is an Asian place down in Shawnee my in-laws like that has legs which haven't been fried. At least I hope they were frog legs and not something out of the rodent species.
The better legs I have had still were connected and easily identified. And that kind of gets to the crux of it - if they taste like they should, one could tell the difference. If not, then that is the wrong place anyway.
Do you know the name of the Shawnee place? I could detour there - short side trip.
Would also be great if could get them not frozen, but the ones I see in Crest are from China, so I know that ain't gonna happen....
Quote from: heironymouspasparagus on April 15, 2014, 03:51:06 PM
The better legs I have had still were connected and easily identified. And that kind of gets to the crux of it - if they taste like they should, one could tell the difference. If not, then that is the wrong place anyway.
Do you know the name of the Shawnee place? I could detour there - short side trip.
Would also be great if could get them not frozen, but the ones I see in Crest are from China, so I know that ain't gonna happen....
FAIK, White River sells them from their meat counter. I had no idea Crest sells them. Never saw them there.
Yes. White River sells them from the counter. They also sell turtle meat.
Quote from: Conan71 on April 15, 2014, 06:23:29 PM
FAIK, White River sells them from their meat counter. I had no idea Crest sells them. Never saw them there.
Yum!
The new Crest in Norman down on the curly mile (24th street).
I was just wandering around there one day looking at stuff and they have a wall of dried items...fruit, veggies, etc. They had fodder beans!! There was an attendant....who asked me if I wanted a sample. Yes, please. First time in decades that I have had some and I had forgotten how really great they are, even just by themselves!! So, now, I am gonna grow some green beans in the back yard and get back to the basics.
They are also great to rehydrate and cook into stews, soups, etc....
Fodder beans;
Bucket (bushel?) of FRESH green beans - best if grow your own.
Dissolve 1 cup of salt in a couple gallons water (brine is flavor and preservative).
Soak beans for a half hour or so...
Get a needle and thread (heavy enough to hold as many as you string) and string the beans at the end on the string. Hang in a quiet, dry place until they are dried out - days to weeks, depending. Don't use a dehydrator - it "cooks" the beans too much. Save in air tight containers. Use for soups. Yum!!
Also called leather britches....
Here's some good recipes:
http://www.tulsaschools.org/1_Administration/03_STAFF_MEMBERS/_DEPARTMENTS/child_nutrition/recipes_main.asp
Quote from: Conan71 on April 15, 2014, 09:08:05 AM
You are more forgiving than I am. One or two visits of "meh" and I don't return. Too many other great places to try or continue to support. I'm glad to hear the product improved.
Couple of items there.
First, the primary investors are good friends and I try to support friends along with giving them honest feedback. Second, when you live a mile north of the place driving to Utica Sq for Flemings or 71st & Hell for Mahogany is a chore. Third, and most importantly, the out of town guests had heard good things and wanted to try it. They were paying, so who was I to turn down a free steak and a couple scotches?
Quote from: rdj on April 16, 2014, 09:34:05 AM
Couple of items there.
First, the primary investors are good friends and I try to support friends along with giving them honest feedback. Second, when you live a mile north of the place driving to Utica Sq for Flemings or 71st & Hell for Mahogany is a chore. Third, and most importantly, the out of town guests had heard good things and wanted to try it. They were paying, so who was I to turn down a free steak and a couple scotches?
Good reasons. Also good on you for giving the investors honest feedback instead of telling them what you think they would like to hear.
Anyone know how I can get ahold of the folks with 624 catering. I sent a message over the weekend via their website inquiring about having a small fundraising event for the Tulsa Art Deco Museum there later this summer, but haven't heard back and need to make a decision pronto. Their space would be great because it's Art Deco and have gotten quotes from other places that would be my second pick but will have to go with those if I don't hear from 624.