33 minute read
DESIGN
from November 2022
by 405 Magazine
The Queens of Curb Appeal
Seasonal beauty from The Pampered Porch
BY JULIE PARTIN | PHOTOS BY MEG ROSE PHOTOGRAPHY
PINTEREST-WORTHY PORCH AND CURB
appeal: it’s what pretty much everyone wants, especially during the holidays. That’s why Heather Powell and Sarah Harlow founded Pampered Porch to help homeowners spruce up their outdoor living spaces and entryways. For this customized porch, the client gave her preferred color palette and asked for a boho-meets-fall design. Voila!
Built on Trust
The Hammock family’s holiday homecoming
BY EVIE KLOPP HOLZER PHOTOS BY SARAH STRUNK
’TWAS THE WEEK BEFORE CHRISTMAS, AND ALL
through the house: pure chaos.
Interior designer Molly Cooke was laying rugs, placing furniture and hanging art while subcontractors buzzed around her. Painters were finishing up. Electricians came and went. Countertops were being installed. Those final days were busy and long, but this team was fully committed. Working alongside Kent Stanford and James Staggs of Stanford Remodeling, Cooke wanted homeowners Jessie and Jason Hammock to spend Christmas in their newly renovated home.
“The holidays can be hectic,” said Jason Hammock. “Molly, Kent and James took time out of their holiday schedule to make sure we were taken care of, which meant a lot to us.”
His Nichols Hills home was taken down to the studs during a 14-month overhaul. Now fully settled in, he and wife, Jessie, couldn’t be more thrilled.
“This is my happy place,” Jessie Hammock said. “I just feel at home, in all senses of the word.”
FAR LEFT: A custom Kravet sectional suits the home’s relaxed and Californiamodern vibes perfectly. TOP LEFT: A curious arch and ceiling draw visitors into the living room.
BOTTOM LEFT: The powder bath features a Pierre Frey wallpaper called “Shaman,” designed by two students at the National School of Decorative Arts in Paris.
BOTTOM RIGHT: The circular Circa Lighting fixture and marble surround sourced from Pacific Shores round out the family’s formal living room.
The dining room is extra user friendly with a washable snake rug from Ruggable.
To celebrate the conclusion of the project, Cooke enlisted Calvert’s Plant Interiors to install garland around the doorways and mantel — a special touch for special clients.
Cooke attributes the project’s success to the positive communication and connection between her and the clients. The Hammocks established a solid vision for the home: a sleek California-modern design warmed by tonal neutrals. Then, they trusted Cooke to execute it.
“They had one million percent trust in me — they would always ask, ‘What do you think is best?’” Cooke said, adding that the relationship evolved to a point where she could buy items without their approval. “There were so many things, like accessories, the coffee table and art, that I did not even run by them. That [level of trust] is very, very rare.”
The single-level home wraps around the backyard with views from every room, so exterior design was as important as interior. Jason Hammock sketched out his idea, and Stanford
Custom fluted cabinet fronts by Stanford Remodeling and custom cut mirrors by the Glass Company make this bathroom truly unique.
The kitchen fuses natural tones and textures with walnut cabinets, Alexandrita quartzite (quarried in Brazil and purchased locally at Architectural Surface) and a herringbone wood floor.
The Kyle Bunting cowhide rug in the entry was made in Austin.
Remodeling turned that sketch into reality. Meanwhile, Stan Jennings with Professional Lawn Care incorporated beautiful landscaping.
“The inspiration for the patio came from the triangular designs of the Sheats–Goldstein Residence in Los Angeles,” Jason Hammock said. “[The patio] is really cool, and it’s where we entertain guests when the weather is nice.”
Jessie Hammock says the easy flow of the home lends itself to entertaining, something the couple thoroughly enjoys. Other crowd-pleasers can be spotted in the design, too, like the bar-style glass rinser Jason Hammock insisted they add to the kitchen. (He makes a mean cocktail.)
While the kitchen is the couple’s favorite space, the living room also warrants attention with its intriguing archway and wood-paneled ceiling. “I think those two features give that room a ‘wow’ factor,” Cooke said. “It’s the only arch in the home, but it makes that room so inviting and so curious. If you are hanging out in their common areas — their dining room or formal living room — and you see that arch, it makes you want to go back in there.”
Another highlight of the home is the artwork. The Hammocks have garnered a substantial collection over the years, with several finds from Emily Reynolds of Anonyma Fine Art. Pieces with significant meaning finish out the rooms.
“Art makes you feel something,” Jessie Hammock said. “You see a piece, and it evokes different emotions or reminds you of a memory. We love to travel, and art is the very best souvenir to remind us of our favorite times.”
New “favorite times” are now in the works inside the home, as the Hammocks welcomed a new baby late June.
“We actually told Molly, Kent and James that Jess was pregnant when we were doing our final walk-through the week before Christmas,” Jason Hammock said — one more detail that made their holiday homecoming one to remember.
MILO
A
AS WE’VE HONORED NEW RESTAURANTS
in the 405 over the past few years, we’ve had to note how many extra obstacles new and existing eateries alike have had to overcome since 2019. This year is no exception, only instead of COVID, it’s inflation, supply chain issues and staffing difficulties dominating industry news. Dreams don’t die in the face of adversity, though, and restaurateurs are not giving up. In fact, they’re finding new ways to do business, just as they did during the worst of the pandemic.
Service models are changing, and we don’t yet know what the future looks like. We do believe that counter service will continue to be a preferred model, but other arrangements hold promise, too (see Sedalia’s on pg. 39). Staffing shortages have made life difficult for the servers, bartenders and support staff who do show up, and more than ever, restaurateurs are asking diners to be patient, kind and generous. Meanwhile, diners themselves are cutting back on eating out as food prices continue to soar.
Still, we are a food city, so restaurants will continue to be central to entertainment and travel stories about OKC, as well as factoring profoundly into the experience of locals and visitors. The James Beard Award win for Florence Jones and the nominations for Chef Andrew Black and Chef Zach Hutton, as well as national accolades for Chef Jeff Chanchaleune, make it apparent that the rest of the country now knows we’re a food city, too.
And so the dreams continue, even in the face of the adverse conditions, and hospitality professionals keep taking the metaphorical body blows without giving up on — of all things — feeding us food we love. There is something powerfully inspirational about the men and women who work so hard to do such a simple, important task: it’s just food, but it’s not just food when we take into account the love, passion, hard work, hospitality and endurance of these professionals. We hope you get the chance to try all these Best New Restaurants, and we’d love to hear from you about your experiences.
Octopus anticuchos at Sedalia's
SEDALIA’S OYSTER & SEAFOOD
2727 NW 10th St., OKC
CHEF ZACK WALTERS and his front-of-house genius wife Silvana are operating Sedalia’s out of the Walters’ family business, an old playground equipment company near N. May and NW 10th. The building wasn’t designed to be a restaurant, so the couple retrofitted and refitted the facility to include everything necessary to turn it into a small oyster bar with a big patio. (Which will be wrapped starting this winter.)
The emphasis is seafood, and oysters are available fresh or smoked. Chef Walters sources fresh seafood from all over, including anticuchos (skewered meat and octopus), an homage to his wife’s Bolivian heritage. The menu changes each week, giving diners new crudos, conservas and roasted fish dishes look forward to — to say nothing of what is likely the best freshly baked pumpernickel bread in the metro. The wine list is small, quirky and uber-modern, and the gin and tonic with house-made tonic is a must.
ZAMBRANO’S
308 W. Edmond Rd., Edmond
WE ARE FULLY IN FAVOR of people bringing excellent Peruvian food to the metro, and Edmond seems on a roll lately with its expanding international options. The menu is set up such that people who aren’t adventurous eaters can find something familiar, but you’re really here for the lomo al jugo, tamales, tacu tacu and huancaina.
CULPRITS
THE JOINERY
121 E. Sheridan Ave., OKC
THE BRICKTOWN TAVERN has already undergone a menu shift, but it was a solid decision to move away from elegant dining to a more pub vibe, given that the building was Tapwerks for much of its history. Executive Chef Chris McKenna brought a ton of experience and a palate for comfort food to the task. The Danny Sammy — an Italian meats sandwich — the burger, meatballs and fish and chips are everything you could want from a solid pub.
SPARK
100 E. Sheridan Ave., OKC
IF YOU WANT TO SEE a renaissance in Bricktown, starting with great food is a solid strategy. The new Renaissance Hotel asked Jeff Dixon to operate Culprits on the ground floor, and the choice paid off. Dixon invited James Beard finalist Chef James Fox from Phoenix’s Vecina to consult on the menus, resulting in food that’s easily the best Provision Concepts has yet produced. The rack of lamb is a standout, as is the whiskey cake. Dixon’s love for sushi drives that part of the menu — the crunchy salmon roll is a great place to start. For hearty appetites, chicken-fried rib-eye is an easy yes, but the best thing on the menu is the vodka mezzi pasta dish.
300 Oklahoma City Blvd., OKC
THE SCISSORTAIL PARK burger joint from Brian Bogert’s Social Order Dining Collective is going to be some people’s first introduction to Oklahoma City’s food scene, and we are 100% on board with that. The burgers are excellent, and standing out in a market that includes nationally famous burgers is impressive in its own right, but Spark doubles down with a fantastic chicken sandwich and a corn dog so good that state fair vendors should ask for the recipe. The signature pink sauce is not a gimmick; it’s an excellent parmesan aioli that works beautifully with the crinkle-cut fries, and the shakes are as silky and crave-able as we’d hoped. You can get the frozen cocktails to go, and we can’t think of a good reason to say no to that.
MILO
6201 N. Western Ave., OKC
LOCATED INSIDE THE ELLISON HOTEL, Milo is Chef Josh Valentine’s Okie-centric concept that transcends the archetypal “hotel restaurant.” His influence can be seen in everything from breakfast to brunch to dinner, and his signature skill with pork is best found in the pork adovada and house-made breakfast sausage on the Okie Pig. Benjamin Lee bison — an excellent product from Sayre, Oklahoma — is the heart of the bison picadillo sopes. You’ll also find striped bass, trout, steaks, pierogies and stellar desserts from pastry chef Kaci Messerly. Tristan Torres’s bar program, especially the craft cocktails, is excellent.
SAJ LEBANESE CUISINE HARVEY BAKERY & KITCHEN
714 N. Broadway Ave., OKC
AUTOMOBILE ALLEY has needed something good to fill the space formerly occupied by Cultivar since before the pandemic. Saj exceeded all expectations with its traditional Lebanese cuisine based on the family matriarch’s recipes. The dolmas are magical; the falafel is the perfect combination of crispy on the outside and moist on the inside; the baklava — made from scratch in house — is a beautifully balanced bite that doesn’t overdo the sweetness.
301 NW 13th St., OKC
CHEF ALYSSA ULRICH is overseeing an operation that started as a neighborhood bakery and now looks set to expand to be a full-service restaurant with wholesale accounts, cocktails and enough parking to always draw a crowd. The breakfast sandwiches are outstanding, as are the pastries. The Midnight Cowboy croissant is the star, but all her croissants are excellent, and the seasonal options will surely build a fan base.
GILDED ACORN
146 Park Ave., OKC
CHEF ANDREW BLACK’S lovely patisserie in the First National complex brings together pastries, oysters, caviar, Champagne and the best egg salad in OKC. The salads and sandwiches will be the heart of the lunch program, especially the Champagne-poached chicken sandwich and the house salad, which is so good you’ll wonder how a simple salad can be so flavorful. When we asked Chef Black, he shrugged, smiled and said, “This is what we do.” The decor is stunning, too; we foresee many, many girlfriend dates with open bottles of bubbles and platters of oysters, plus high tea reservations are already requiring a larger space.
FORMOSA STREET FOOD
427 NW 23rd St., OKC
IVAN WONG brought some of the recipes from Szechuan Story — he’s a partner in that Asian District hot spot — when he opened Formosa in Uptown 23rd. It’s looking to capitalize on late-night diners leaving Tower Theatre and surrounding bars. The dumplings are the draw, but the full bar and other small plates will make the late-night crowd happy.
2201 NW 150th St., Edmond
YOU KNOW YOU’RE ONTO A GOOD THING when national chains start opening up with the same menu as Chef Kevin Lee’s delicious Korean fried chicken. The double-fried birds are crunchy, juicy, savory and satisfying, with the boneless thighs as the obvious standout. You’re going to want the mac and cheese, as well as the inexplicably addictive banana pudding dessert. The cocktail program is small and excellent and prominently features Guthrie-based Wanderfolk spirits.
BIRDIE’S FRIED CHICKEN
IN WHAT IS LIKELY one of the most bizarre versions of six degrees of separation ever, Oklahoma City’s Plaza District is connected to Luang Prabang — the former royal city of Laos — by only four degrees of separation. That means that if you’re reading this, you’re connected to Sisavang Vatthana, the final Laotian king, by only five degrees. The connector is James Beard Award-nominated Chef Jeff Chanchaleune, chef-owner of Ma Der Lao Kitchen.
“My grandfather was the postmaster general for the king, so he had to flee the country in 1975,” Chanchaleune said. “The communists were overrunning the country, and no one knew what would happen to the families who worked for the king.”
What happened to loyalists after the country fell to the Soviet-backed Pathet Lao was typically relocation to the infamous re-education camps, where the king and his wife would die — allegedly of malaria — in 1978. Chanchaleune’s grandfather rounded up his family and crossed the border into Thailand, where he settled in a refugee camp before being airlifted to Altus Air Force Base in southwest Oklahoma. The chef’s mother, then a teen, followed in the early 1980s.
His father, Sengdalack, who goes by Lack, and his mother, Naly, met at Northwest Classen High School; he was from the royal city, and she was a country girl, but both were bound by their commonality as refugees and by being part of a very small community — it still is — of Lao immigrants in the metro. After high school, Lack enrolled at the American Culinary Federation, where he became a certified chef. His career includes executive roles at popular upscale OKC restaurants Eagle’s Nest and Michael’s Grill.
“My father is the one who pulled me into the kitchen,” Chanchaleune said. “Eventually, he opened his own American-style diner in Mustang called J & L Restaurant, and when he closed it, we moved to Guthrie. That’s how I ended up at Guthrie High School.”
Perhaps this is a good time to pause and imagine a Lao teenager who was headed to high school in a small town north of Oklahoma City, where,
ABOVE: Jeslyn Chanchaleune behind the bar at Ma Der
RIGHT: Jeff and Rachel Chanchaleune
FAR RIGHT: Crispy rice salad (nam khao)
according to his recollection, he was one of only two Asian students and who was coming from a country with which most Oklahomans had little familiarity. The only reference point his classmates had was an episode of Mike Judge’s “King of the Hill” in which title character Hank Hill has a conversation with his Lao neighbor, Kahn Souphanousinphone.
“So are you Chinese or Japanese?”
“I live in California last 20 year, but first come from Laos.”
“Huh?”
“Laos. We Laotian.”
“The ocean? What ocean?” another character asks.
Chanchaleuene remembers the ocean part as the only semi-joke about Asians he heard from his classmates. “It was the only thing about Laos many of them had ever heard,” he said. “No one at the school even knew where Laos is. My friends would come to my house, and the funky smells coming from the kitchen were all new. They loved my mom’s food, though, especially the sticky rice with Golden Mountain Seasoning.” At Northwest Classen, his younger sister Jeslyn Chanchaleune, bar manager and cocktail genius at Ma Der, had a similarly warm reception. “I never felt like a minority in high school,” she said. “It was mostly Hispanic kids then, and there was a handful of Lao students. We all knew each other, and even now, many of them call my mother ‘Mom.’ She always had an open invitation for our friends to eat with us.”
The connection of food and hospitality has been made uncountable times, and when adding the connector of culture, the trinity embodies what Chef Jeff is doing at Ma Der. He’s not just cooking, and he’s not just putting himself and his food on the table; he’s offering a glimpse into Lao culture. The flavors run from bright to umami, and from zippy to pungent, but the balance he achieves in all the dishes is impressive.
“I want Lao guests to be proud of the food here when they introduce their friends to it, and I want them to be proud there is a Lao restaurant moving Lao food forward,” Chanchaleune said. “I’ve tweaked the recipes a bit, but I’ve stayed true to Lao cuisine.”
His problem is similar to that faced by young Korean and Vietnamese chefs who want to present their traditional cuisine with a modern, cheffy twist. When Chae, the utterly brilliant modern Korean concept on NW 23rd St. (R.I.P.), first opened, the owner and chef would get regular complaints from older guests who were upset that the restaurant did not offer banchan, the bowls of pickled vegetables and other specialty items that accompany meals in traditional Korean restaurants. That the food could be modern and still respect tradition seemed to be a hard right turn for the traditionally minded.
Immigrant populations bring recipes with them from their home countries, and three generations later, without connections to the cuisine in their old homes, the food ossifies into the styles, techniques and ingredients the immigrant population brought with them. It stops evolving and can be a comfortable reminder of home for the original generation, even as successive generations become more acclimated to the new culture. Chefs raised in the new culture are understandably eager to bring their education and experience to the cuisine of their childhood. That can create a disconnect between generations, while those outside the community remain blissfully unaware of the conflict.
Forward movement — a phrase that is admittedly a matter of perspective — requires sensitivity and respect, and it’s this challenge that Chanchaleune has mastered at Ma Der. His approach might not have been intentional, but it certainly provided the best way forward: He worked on recipes with his mother and grandmother, as well as James Beard Award-finalist Chef Seng Luangrath of D.C. area Lao restaurants Padaek and Thip Khao.
“I asked Chef Seng how she brought Lao food to U.S. diners,” Chanchaleune said. “She gave me great feedback, and the last time she was in Dallas, she drove up here to eat at Ma Der, and she again offered excellent feedback. The approach is to keep the food as traditional as possible while using techniques, seasonings and high-quality ingredients to move it forward.”
The best examples are his pork belly dishes. Pork is not a traditional protein in Laos, but Chef Jeff loves it, so he offers it at Ma Der. He adopted the same approach at Gun — now Goro, where he remains a partner. To help translate, he used catfish for the kara age dishes because it was more familiar to Oklahomans; catfish is popular in Lao cuisine, as well.
“Lao food is regional, just as it is in most countries,” Chanchaleune said. “The food in the south is more rustic and more pungent, and the food in the north is fresher and lighter, with citrus and herbs. Both have the same base proteins, though: beef, chicken and fish, especially catfish. You don’t find pork in Lao cooking as a rule.”
He grew up eating his father’s northern food and his mother’s southern cooking. “I could tell they were different, but as a kid I didn’t understand regionality,” he said. “I just learned to love both.”
You can taste both in his dishes at Ma Der, too. If there is a divisive dish on the menu, it’s the papaya salad. The Thai version is fruity to the point of sweet, but papaya salad from southern Laos is made with fish sauce — some diners unfamiliar with the style would say too much fish sauce — leading to a funky, umami flavor quite unlike what you expect when the menu says “papaya.” His larb, meanwhile, is popping with acid, fresh greens, zippy ingredients and a satisfying freshness that leaves you wanting more. There is much to be loved in both approaches, and Chanchaleune nails the balance throughout the menu.
“I’ve been saying it for years and I’ll continue to say it: Jeff is the best chef in Oklahoma,” said Rachel Cope, founder and CEO of 84 Hospitality, the parent company of Goro Ramen and Izakaya. “I mean this with no disrespect to some of the other greats, but the guy’s imagination and palate are really incredible. He can cook anything, and
Ma Der has soup features four days a week, including the remarkable khao soi. he always manages to put his own spin on it, so you know it’s his just from tasting it. He’s also the most humble and hard-working. I’m proud to call him a partner at Goro and wish him all the good things in the future.”
Chanchaleune is easy to like, which is an important quality in hospitality. Matched with a tremendous work ethic, it makes him a chef that other chefs like, too. His enthusiasm for Ma Der is bone deep and clearly genuine, so much so that it’s infectious, and his pedagogical approach is more as a friend and fan of food encouraging you to love what he loves via experience than a chef talking down to unenlightened diners. It’s honestly the best approach when the menu contains words like jaew, larb, nam khao and sai oua.
Some of that is just Chef Jeff, but some is the family he was raised in. He met his wife Rachel (nee Arthur) Chanchaleune when they both worked at In the Raw in Norman. She speaks of the experience of marrying into a Lao family with visible fondness.
“There was never any ‘outsider’ talk,” she said. “They were so welcoming, and [although] there was some amusement at a white girl eating Lao country food, I was never allowed to feel out of place. This was my home; they were my family.”
She is an excellent guide to educating Oklahoma diners who know little to nothing about Lao food. “My experience with Asian food growing up was a favorite Chinese buffet, and my experience of seafood was going to Red Lobster for my dad’s birthday. Papaya salad was a tough one, and so was the fresh fish, but now I’m OK with both. I always loved the sai oua.”
Loving the sai oua is the easiest thing to do for anyone who loves housemade sausage — or what is easily a top 10 dish in Oklahoma City. While it’s not designed for this, adding it to the nam khao (crispy rice salad) is so delicious that we’ll just call it an evolution of the cuisine rather than some westerner mashing two dishes together.
While Oklahoma City has slowly become more appreciative of what Chanchaleune is doing, the rest of the country’s progress is faster. After positive words in Saveur, the national press started hearing about this small Lao joint in Oklahoma City. On his birthday this year, Chef Jeff woke to discover that Bon Appetit had named Ma Der the best new restaurant in Oklahoma, and two weeks later, the New York Times included him in its annual list of 50 favorite restaurants in the U.S.
“Our business has doubled, and it started the Thursday night the Bon Appetit article dropped,” Chanchaleune said. “Once we made the Times, we started getting guests from all over the country.”
As if having nationally famous food on plates and in bowls (his khao soi soup is a must) wasn’t enough, Ma Der also features one of the city’s best cocktail programs thanks to the aforementioned Jeslyn Chanchaleune and Daniel Johnson. In Oklahoma, it’s a rare thing for an Asian restaurant to have a stellar bar program, but Ma Der’s is special. The tamarind whisky sour will convince any cocktail fan that they’ve arrived at a bar that understands craft.
Add to that Ma Der’s Monday pop-ups, when Chef Jeff plays with flavor combinations that stretch the parameters of Lao food, and which are so popular they typically sell out, and we’re left to wonder how he is able to do everything so well.
“I’m just trying to make Ma Der what I want it to be, expand the menus and work on the pop-ups,” he said.
That’s the humility that Cope mentioned, and we’re grateful he decided to combine that humility with hard work and natural talent — and more than that, we’re grateful he’s trusted us enough to try to translate Lao food for us.
Holiday Wishes
GIFT GUIDE 2022
Weathered emerald tray, perfect for a coffee table, side table or nightstand to highlight those special items and make them stand out. $210
Style and beauty combined in this classic bottle shaped lamp. Ideal for bedroom, entry or living space. $675 Custom lined pillows are always a fun and easy way to brighten or freshen up your sofa or chairs. $195 - $225
The Wood Garden
7650 N WESTERN AVE, OKC, OK 73116 405.848.9663 FACEBOOK.COM/THEWOODGARDEN
Fully upholstered bench /ottoman in an impressive shaped base. Tuck these under a sofa table or console and bring out for extra seating at your gatherings. $1,215
“Road to Canton” whimsical porcelain rectangle jar. Perfect alone or in a pair to brighten up your mantle or bookcase. $475
Coaster Rug Set $22 Gingerbread Brulee Aerosol $12.50 Smell of Christmas Potpourri, 14 oz $26
The Smell of Christmas Lg Metallic Glass Candle w/ lid - 21 oz $50
Tin Lizzie’s
905 N BROADWAY AVE OKC, OK 73102 405.228.1014 TINLIZZIESOKC.COM
Wooden Hammock Chair $625 Reed Diffuser/Oil $40
Blown Glass Ornaments $20
Primo Ride On Kids Toy Scooter $250 Smell of Christmas Candle, 6 oz $15
Traditions
3409 S. BROADWAY, SUITE 100 EDMOND, OK 73013 405.608.8899 TRADITIONSEDMOND.COM
Gingerbread Man Statuary $150
Occasions
2001 WEST MAIN NORMAN, OK 405.217.8467 OCCASIONSPAPER.COM
Courtly Check Cocktail napkin holder - $48
Beaded Harlequin Squashed Pumpkin $148
Fortune Teller Patchwork Pumpkin (large) $298
Angel Dear Dress $35.99
Okie Candle Shop $22.99 Fall Hostess Set - $68
Fortune Teller Patchwork Pumpkin (medium) $138
Genevieve Colorblock Cropped Shacket $59.99
The Burlap Buffalo
224 W STATE HWY 152 MUSTANG, OK 73064 405.256.6343 THEBURLAPBUFFALO.COM
Consuela Purse $160.99
For the Distinguished Connoisseur
Grace Jun, DDS
FAMILY AND COSMETIC DENTISTRY
What is the difference between “cosmetic veneers” and “cosmetic bonding”?
“Veneers” are custom made to fit over the front of the tooth to change the shape, size, and color of the tooth. It requires lab or machine fabrication. “Cosmetic bonding” is a procedure used to repair a chip or close spaces between teeth or change the shape of a tooth by adding composite resin. It is done directly chairside by the clinician.
Then what is this “cosmetic bonding” I see on social media?
Depending on your social media source, cosmetic veneers are usually made from one of three basic materials: porcelain, ceramic, or composite resin. Often what you see on social media categorized “veneers” is some form of porcelain or ceramic. When categorized as “bonding” it is usually a form of composite resin.
What are the pros and cons of porcelain/ ceramic veneers vs composite bonding?
Porcelain/ceramic veneers - Pros: last longer, are stronger and have good color stability. - Cons: Porcelain/ceramic veneers often require removal of some tooth structure and costs more money. It is highly dependent on the artistry and skill level of the lab technician. Composite bonding - Pros: Composite bonding is done chairside (in one day), is easy to repair, and is often cheaper. - Cons: it is not as strong as ceramic veneers and loses life and luster much quicker than porcelain/ceramic veneers. It is highly dependent on the artistry and skill of the dentist.
Ask THE Experts DENTISTRY
How do I know if I’m a good candidate for veneers vs. bonding?
The process begins with an oral evaluation and x-rays by a dentist. Based on the health, alignment, and how your teeth function together, we can discuss options on what is best for you.
Pragma Dental
Joshua G. Brock, DDS
Tell us about your practice.
This started as a joke, but I always call my practice a modern day mom and pop shop. My wife Eryn and I met in high school when we got voted “best smile” in the yearbook. Coincidentally, I always wanted to be a dentist and Eryn always wanted to be a dental hygienist. Three years ago, we took over for an accomplished dentist named Krista Jones who ran an incredible, comprehensive, and cosmetic dental practice for over 30 years. In a time when big corporations are taking over the medical and dental field, my wife and I strive to continue to provide a private and personal dental practice in the 405.
What are some common misconceptions about oral health?
So many people I talk to have misconceptions about the cosmetic aspects of dentistry. While it is amazing to completely transform someone’s before and after photos, not everything is about beautiful white teeth. We use crowns and veneers to restore broken or chipped teeth, to regain the length in a bite that has collapsed over time, and/ or to accomplish a more balanced occlusion. The same misconceptions exist when it comes to Invisalign treatment. Not only are we closing spaces and rotating teeth, we are improving patients’ overall oral health by eliminating traumatic occlusion, restoring proper alignment, and preventing further loss of their supporting bone and tissue structure. All cosmetic dentistry should be comprehensive and restorative in nature.
How do you handle patients who are anxious about dental care?
One of my favorite things is to help anxious patients overcome their fear of the dentist. In my practice, I get to spend ample time with all my patients, getting to know them and building a real relationship with them. The time we take to have real and open communication allows our patients to let go and fully trust us. While we offer amenities like blankets and pillows to relax our patients for every appointment, nothing can replace trust and compassion.
Joshua G. Brock, DDS Cosmetic & Family Dentistry
2000 E 15th St STE 200, Edmond, OK 73013 405.341.0203 | edmonddentist.com
Grace Jun, DDS
FAMILY AND COSMETIC DENTISTRY
What is the difference between “cosmetic veneers” and “cosmetic bonding”?
“Veneers” are custom made to fit over the front of the tooth to change the shape, size, and color of the tooth. It requires lab or machine fabrication. “Cosmetic bonding” is a procedure used to repair a chip or close spaces between teeth or change the shape of a tooth by adding composite resin. It is done directly chairside by the clinician.
Then what is this “cosmetic bonding” I see on social media?
Depending on your social media source, cosmetic veneers are usually made from one of three basic materials: porcelain, ceramic, or composite resin. Often what you see on social media categorized “veneers” is some form of porcelain or ceramic. When categorized as “bonding” it is usually a form of composite resin.
What are the pros and cons of porcelain/ ceramic veneers vs composite bonding?
Porcelain/ceramic veneers - Pros: last longer, are stronger and have good color stability. - Cons: Porcelain/ceramic veneers often require removal of some tooth structure and costs more money. It is highly dependent on the artistry and skill level of the lab technician. Composite bonding - Pros: Composite bonding is done chairside (in one day), is easy to repair, and is often cheaper. - Cons: it is not as strong as ceramic veneers and loses life and luster much quicker than porcelain/ceramic veneers. It is highly dependent on the artistry and skill of the dentist.
How do I know if I’m a good candidate for veneers vs. bonding?
The process begins with an oral evaluation and x-rays by a dentist. Based on the health, alignment, and how your teeth function together, we can discuss options on what is best for you.
Pragma Dental
ASK THE EXPERTS ASK THE EXPERTS Dr. Dr. Shannon Shannon Lewis Lewis
MYTHS
Braces run $7000-$8000
False! Don ’t over pay. The national average for orthodontic treatment is $6500. Some special cases might cost more if two phases are required but those situations are by far the minority. There are many affordable options if you ask around. Treatment at Lewis Orthodontics starts at $4995 before insurance and I’m sure there are other offices in that range as well.
Internet aligners are just as good as an orthodontist.
This is not true. Online orthodontics only separates you from your money. In order to get your bite correct you need to see a board certified orthodontist who performs this work every day. My office continues to see people who fell for the sales pitch and then come to us to clean things up. It ends up costing more than if they had just just called a board certified orthodontist.
MYTHS
Braces run $7000-$8000
False! Don ’t over pay. The national average for orthodontic treatment is $6500. Some special cases might cost more if two phases are required but those situations are by far the minority. There are many affordable options if you ask around. Treatment at Lewis Orthodontics starts at $4995 before insurance and I’m sure there are other offices in that range as well.
Internet aligners are just as good as an orthodontist.
This is not true. Online orthodontics only separates you from your money. In order to get your bite correct you need to see a board certified orthodontist who performs this work every day. My office continues to see people who fell for the sales pitch and then come to us to clean things up. It ends up costing more than if they had just just called a board certified orthodontist.
Lewis Orthodontics
Lewis Orthodontics2900 N Kelly Ave, Edmond, OK 73003 2900 N Kelly Ave, Edmond, OK 730038811 E Reno Ste 101 Midwest City OK 73110 8811 E Reno Ste 101 Midwest City OK 73110405.330.5095 | lewisbraces.com 405.330.5095 | lewisbraces.com
November 4-6, 2022
