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CONTENTS
72
NOVEMBER
The Way We Eat in the 405 PLANT-BASED DINING IS TAKING ROOT IN A BIG WAY; OKC CLASSIC FLORENCE’S RESTAURANT.
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PH OTO BY R AC H EL M AU C I ER I
ARE YOU LEAVING YOUR FAMILY YOUR MONEY? OR A MESS?
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CONTENTS
78
MAPS 4
DUBBED MAPS FOR HUMANITY, WE’VE GOT ALL THE INFORMATION YOU’LL NEED BEFORE YOU CAST YOUR VOTE.
NOVEMBER IN THE 405
19 FASHION This month,
it’s a man’s world 22 CREATIVES Meet the maestro, Alexander Mickelthwate 24 PRIME PICKS What you should
be doing this month 25 SPEAKERBOX Chainsmokers plus new releases 26 RETROSPECTIVE When El
Charrito reigned supreme 27 ON THE SCENE Who went
where, and why HOME 36 ENTERTAINING 101
A Friendsgiving with Katherine Cobbs 37 AT HOME WITH Marissa Adler,
interior design impresario 38 HABITAT Jayne Jayroe
Gamble’s French Country home TRAVEL 50 ADVENTURE GRANDMA A wonderful Wisconsin fish tale 52 INTERNATIONAL A gastronome’s Guadalajara
DINING 58 INDUSTRY NEWS The food
halls have arrived 60 LOCAL FLAVOR La Baguette:
the Buthion brothers’ mainstay 62 BEST NEW RESTAURANTS
Meet our Top Ten 82 ON THE RADAR Oklahoma Artist Invitational 84 RESTAURANT GUIDE Marvelous
meals in the metro 88 LAST LAUGH Hitting the
holiday road ON THE COVER A vegetarian treat: savory cauliflower bread pudding from Cheever’s Cafe. Photo by Rachel Maucieri.
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PH OTO BY S H E VAU N W I L L I A M S
The Right Step
Andrew Flinton, CFP® President
NOVEMBER 2019
OWNER | PUBLISHER
Jordan Regas jordan.regas@405magazine.com INTERIM EDITOR-IN-CHIEF
Christine Eddington christine.eddington@405magazine.com GRAPHIC DESIGNERS
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VOLUME 5 • NUMBER 11
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THE J UST
PE R F E C T GI F T I S A GI F T C A R D AWAY
GI F T C A R D S AVA I L A BL E I N ST OR E A N D ON L I N E AT
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405 MAGA ZINE | NOVEMBER 2019
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Oklahoma Tribes Are
COMMITTED to Oklahoma Schools
AS A VITAL PART OF THIS STATE, NATIVE AMERICAN TRIBES ARE COMMITTED TO BUILDING THE BEST POSSIBLE EDUCATION SYSTEM FOR ALL OKLAHOMANS. Oklahoma is home to these tribal nations, so their commitment to supporting education here is second to none. Since 2006, tribal nations have generated over $1.3 billion to support Oklahoma schools. But they do even more every day, working quietly to help meet the needs of teachers, principals and students in their local communities.
Ad United for Oklahoma “We’ve all suffered in this state in regard to funding. We’ve relied on the tribes so much more the past few years. We got almost $10,000 in school supplies this year.”
JERRY McCORMICK Superintendent, Anadarko Public Schools
“They’re not just donating backpacks and school supplies just to tribal members, it’s all the children that need a helping hand.” TROY EVERETT Vice President, Canton Chamber of Commerce
“Transforming higher education is one thing, but transforming an individual student’s life is something else, and there could just not be more valuable partners for higher ed than our tribal partners.” MARTHA BURGER President, Oklahoma City University
UnitedForOklahoma.com 14
NOVEMBER 2019 | 405 MAGA ZINE
Oklahoma Tribes Are
INVESTED in Oklahoma Schools
Ad United for Oklahoma
in Contributions to Oklahoma Education
in ADDITIONAL, VOLUNTARY
Through Exclusivity Fees in 2017 Alone—
CONTRIBUTIONS to Oklahoma
ENOUGH TO FUND THE COMPLETE
Education Programs, Schools
SALARIES OF 2,194 TEACHERS, MORE
and Scholarships in 2017
THAN 4 IN EVERY SCHOOL DISTRICT*
“We can look across the state and see towns that have lost their schools and eventually that causes the erosion of that community. Allowing the partnerships we share with the Kiowa Tribe to help our students flourish, from athletics to academics ... it allows our school to stay strong.” RANDY TURNEY Principal, Carnegie Middle School
“I was Gov. Fallin’s Secretary of Education. Every time there was a large education initiative, the tribes were there saying, ‘how can we help?’” NATALIE SHIRLEY President and CEO, National Cowboy & Western Heritage Museum, Oklahoma Secretary of Education (2015-2018)
* Calculation based upon current average Oklahoma teacher compensation of $53,600 SOURCES: Oklahoma State Department of Education and National Education Association
Committed to mutual respect, shared strength and productive partnerships that benefit every Oklahoman. 405 MAGA ZINE | NOVEMBER 2019
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FROM THE EDITOR
November is for Feasting
W
hen I think of November, the first thing that comes to mind is my mother’s Thanksgiving stuffing. My little mommy, affectionately known as Big Chris in our family, dices up lots of celery, apples and onions, tosses them with bagged cubed bread (always Pepperidge Farms), adds savories and broth and what emerges from the oven is my every childhood happiness, baked in a pan. Her sweet potatoes, which are essentially poached in a brown sugar and butter sauce, are an artery-clogging masterwork. And her turkey? Well, I’m a vegetarian, so who cares. I make my mom’s food each year for my daughter, husband, stepsons and extended family, and along with her traditions our own have sprung up. Green bean casserole is ardently, obsessively beloved among our bunch, so much in fact that I now make two huge pans, lest my daughter try to eat it all so nobody else can. I know. My husband’s family prefers cornbread dressing to stuffing, so our table now holds both, along with two kinds of cranberry sauce, and precisely zero green vegetables.
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My favorite tradition, though, is the one the kids pretend to hate: butter shaking. On Thanksgiving morning, out come the Mason jars, half full of heavy cream, and when everyone’s arrived, I sing out “Who wants to make butter?” Eyes roll and gazes avert, but before you know it those little butter shakers are passing jars around with lively discussion about which batch is buttering up first. November is the perfect month for a food issue, and in this issue, we’ll explore the vegan scene cropping up in the 405 with writer Greg Horton on page 72. We’ll take you on food laden journeys to Guadalajara and Wisconsin, and we’ll explore Friendsgiving and the 10 best new restaurants in the metro. As we move into this delectable season, don’t forget to take a brisk walk now and then, and if you can help those in need, please do. In the meantime, grab a cup of something cozy and enjoy this issue. Christine Eddington I N T E R I M E DI T OR-I N- C H I E F christine.eddington@405magazine.com
PH OTO BY R AC H EL M AU C I ER I
ART IN A NEW LIGHT
BUILDING OPENS MARCH 2020
Experience contemporary art and creativity in a new and unforgettable setting. oklahomacontemporary.org Free admission NW 11th and Broadway, Oklahoma City
IN THE 405 Party, Man! Step out in style. Fashion season is upon us, and for the dapper and daring, the options are endless. Turn the page to see what we mean.
405 MAGA ZINE | NOVEMBER 2019
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M EN ’ S FA SHIO N
T
here’s no bolder season for men’s fashion than that which is upon us: the holidays. Now is the time for festive brocades, lively prints, rich colors and even velvet. So ditch the Rudolph sweater and take on a bold party style. A luxe statement is what you need this season. It’s time to play!
ART DIRECTION AND PHOTOGRAPHY SHEVAUN WILLIAMS WARDROBE WARDROBE MODERN MENSWEAR STYLIST ROHIT MAHBUBANI TALENT CHRIS ENGLAND FOR TABB AGENCY MEN’S GROOMING TERESA LUZ PHOTO ASSIST HEATHER HANSON
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C R E AT I V E S
Moving the Music Onward ALEXANDER MICKELTHWATE’S SECOND SEASON
I
BY M.J. ALEXANDER | PHOTO BY SHEVAUN WILLIAMS
f Oklahoma City were a musical work, what would it be? Near the end of an hour-long conversation, Alexander Mickelthwate pondered the question while looking out the floor-to-ceiling window of the OKC Philharmonic – the organization for which he recently began his second season as music director, and which has adopted for this year the double slogans “Orchestrating Passion” and “Phil the Movement.” The movement is toward embracing the future. Each of his Fall 2019 Classics con-
certs feature two or more pieces that have never been performed by the Philharmonic. “Oklahoma City should be known as a breeding ground for fun, for creativity. That’s my thing,” Mickelthwate says. “In the first season, we were always surprised how the audiences are really open to the contemporary. We always get the random person who is like ‘why?’ – but overall, it’s crazy how embracing the audience is for adventurous, fun new things.” Some of the fun new things on his wish list: a relationship with the Smithsonian’s
2019-20 Remaining Schedule OKLAHOMA CITY PHILHARMONIC
Classics Series Nov. 2 Italian Gems Nov. 23 A Powerful Utterance Jan. 11 Minimalism in a New World Feb. 1 From the Dramatic to the Sublime Feb. 29 Colliding Contrasts Apr. 4 Gritty, Sweet and Hypnotic Pops Series Dec. 5-7 The Christmas Show Jan. 24-25 Raiders of the Lost Ark Feb. 21-22 Mariachi Los Camperos Mar. 20-21 Jersey Boys and Girls May 1-2 Frank and Ella Civic Center Music Hall 201 N. Walker Tickets: 405.842.5387 or okcphil.org
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National Museum of the American Indian in Washington, D.C. and more performances farther afield, similar to September’s concert on the SWOSU campus in Weatherford, like the upcoming February concert at Oklahoma Baptist University in Shawnee and possible performances in Ada and Tahlequah. Mickelthwate’s goal is “for us to go into the depth of Oklahoma’s soul, literally, telling a completely different story and elevating all of us.” The Philharmonic’s spring lineup includes Frank Zappa’s “The Dog Breath Variations” paired with Philip Glass and Antonín Dvorak; the world premiere of “Of Thee I Sing,” a work commissioned from Baltimore-based composer Jonathan Leshnoff to mark the 25th anniversary of the Murrah Building bombing, paired with “The Limits of Almost,” by Winnipeg composer Matthew Patton; London-born Grammy-nominated composer Anna Clyne’s symphonic ballet “RIFT”; and an orchestral suite from the film “There Will Be Blood” paired with Stravinksy’s “The Rite of Spring.” Mickelthwate continues, “It’s just the beginning, really. There are several ideas out there floating around, and so many stories to tell. One big thing is the social justice area. I’ve been meeting with the director of the Homeless Alliance and with the Department of Corrections programming, looking at different ways to do outreach. “There’s real openness now, and the entire city is moving in the same direction, from top down, with awareness. There is great possibility for collaboration: [Okla-
homa] Contemporary. Factory Obscura. The new park. It all reflects the health and the creativity of the community.” So if Oklahoma City were a piece of classical music, what would it be? He paused. “Well, it would be something light and open, almost like a Phil Glass. Because there’s so much opportunity and space and freshness to it. It’s contemporary, you know? There’s no heavy weight of history yet on it.” He paused again, and smiled. “First I thought of Shostakovich, but it doesn’t make sense. He does have all the slow development and spaciousness, but it’s too serious.” In his goals for the Philharmonic, he envisions a future as full of promise as a raised baton: “We want to fill the hall, to be meaningful in Oklahoma, be fun and just create something where there’s a place in the city where we all are one. It sounds very simple, but it’s true. Doesn’t matter what race, color, ideology you have. We are humans, and we celebrate that through creativity. “We want to have that creative force become so strong that it shines outside Oklahoma and helps elevate the whole city and the whole state.” He pauses to consider the implications, and leans forward with renewed excitement: “If we were able to do that here? Against all odds? “And then when people from the outside say: ‘All this is happening – where? In Oklahoma?’ “And I will say yes. In Oklahoma.”
Adventurous Voyage
PHOTOGRAPH PROVIDED
SPONTANEITY
A
lexander Mickelthwate hopes his concerts are conveyed with the feel of a spontaneous story.
His rehearsals focus not so much on the individual notes, but on the work’s
structure. He prepares musicians for the moments on stage when he will pull and push and sculpt the piece during the performance, encouraging a freshness and spontaneity. “For me, personally, it’s a learning process, but it’s really exciting to create this partnership with the orchestra, to create this trust. “[German-born Canadian author] Eckhart Tolle basically teaches us to be completely in the moment, and that helps a little bit for me, to have that performance where – phew! – you’re just really in the moment. And I don’t know where it goes, in a way. It just happens, I’m just kind of this conduit. “It’s like – we are one. It’s pretty awesome. It doesn’t always happen, but when it does it’s pretty awesome.” For a more extensive conversation with Mickelthwate and look at the Philharmonic’s season, visit 405magazine.com/Culture-Events/.
Among the new works to be performed this season is “Adventurous Voyage,” a two-minute piece composed by Classen School of Advanced Studies freshman Dacey Tietz, who conducted its 2017 premiere by El Sistema Oklahoma. Her program note echoes Alexander Mickelthwate’s philosophy as music director in his first two seasons at the Oklahoma City Philharmonic. She notes that her composition was “inspired by the universal truth that part of the human experience includes the brave choice to leave behind the comfortable and set forth on that first treacherous journey into the unknown … a life lived in the safety of the harbor pales in comparison to the richness offered to us by life, if only we are willing to take the first step and board the ship headed for adventures ahead.”
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PRIME PICKS
The Ezra Duo
The Ezra Duo, a classical ensemble, featuring violist Jacob Clewell and pianist Sasha Bult-Ito, will perform a free community concert Nov. 7 at 7 p.m. in the Harding Fine Arts Academy Auditorium. Seating is general admission, however, to attend guests must reserve a spot. Reservations can be made by visiting hardingfinearts.org. Formed at The Glenn Gould School, Ontario, in 2016, The Ezra Duo quickly established itself as a performing ensemble of the highest caliber. The duo found themselves racking up a string of early performances, including visits to the Arts and Letters Club of Toronto, the Prime Chamber Music Society in Mississauga and in Mazzoleni Hall and Temerty Theatre at the Royal Conservatory of Music.
Brushes with Greatness
In the spring and summer of 1966, artist Harold Stevenson began an ambitious series of portraits depicting residents of his hometown of Idabel, Oklahoma. Titled The Great Society, the series depicted 100 residents of Idabel and McCurtain County. Stevenson used large canvases, each measuring 50 ½ x 30 inches, and focused exclusively on their distinctive facial features, giving each portrait a monumental character. On view through Dec. 19, at the University of Oklahoma’s Fred Jones Jr. Museum of Art.
A Powerful Utterance
Come delight in dramatic musical storytelling with Guest Conductor Gerard Schwartz at the OKCPHIL’s concert “A Powerful Utterance.” The evening features the “Overture to Béatrice et Bénédict” by Berlioz, inspired by Shakespeare’s quirky comedy “Much Ado About Nothing.” Next, one of the most challenging cello concerti ever written, Shostakovich: “Cello Concerto No. 1” featuring Wolfgang Emanuel Schmidt in his OKCPHIL debut. This piece will dazzle your senses as it showcases both technical virtuosity and dramatic expression. Finally one of Ravel’s most masterful works, the lush “Suites No. 1” and “No. 2” from Daphnis and Chloe originally performed with Diaghilev’s Ballet Russes in 1912. The performance will begin at 9 p.m. on Nov. 23 at the Civic Center.
Find more events in our Event Guide on page 82 and online at 405magazine.com.
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SPEAKERBOX
The Pros of Chainsmoking NEW YORK CITY SYNTH-MONGERS BRING EDM TO OKC BY GEORGE LANG
New Releases CHARLI XCX
Charli
After years of supplying pop power to other artists’ big hits (she co-wrote Camila Cabello and Shawn Mendes’ recent No. 1 hit “Senorita”), the former Charlotte Emma Aitchison delivers a great official third album (after a series of mixtapes) that plays to her considerable strengths as a singer and chart visionary. This is pop for people who think when they dance. BRITTANY HOWARD
Jaime
The former Alabama Shakes singer parts company with her mates and creates a deep-thinking, soulful and musically adventurous solo debut that carries every bit of the power of her ex-band’s two albums, if not completely surpassing them. THE REPLACEMENTS
Dead Man’s Pop (box set)
When The Replacements released Don’t Tell a Soul in 1989, long-time fans complained about the surfeit of sheen on the record provided by producer Chris Lord-Alge at Warner / Sire’s insistence. Like so much from that era, the Lord-Alge mix has not aged well, but producer Matt Wallace has remixed Soul to return the songs to the scruffy glory they deserved. JPEGMAFIA
All My Heroes Are Cornballs
E
PHOTO PROVIDED
DM duo Chainsmokers are not
especially well loved by critics, who have consistently pummeled Alex Pall and Drew Taggart for vapidity, calculation and everything short of being cans of Axe Body Spray and Red Bull in human form. Still, Chainsmokers are a prolific pop factory, an act with more hooks than a tacklebox that has drawn singers such as Chris Martin of Coldplay, Halsey and Kelsea Ballerini into its orbit, and the partners in synth will bring their juggernaut of bottle-service cool to Oklahoma City 7 p.m. Nov. 14 at Chesapeake Energy Arena, with special guests/collaborators 5 Seconds of Summer and Lennon Stella. From the jump, Chainsmokers sounded
like a weekend in Las Vegas. The duo’s first single, “Roses,” gushed with weed smoke and other forms of high life when it was released in October 2015, and subsequent singles including “Don’t Let Me Down,” featuring singer Daya, took sonic elements from The xx and Avicii and boiled them down into a thick, candy-colored syrup. But no matter how derivative Chainsmokers can be, they occasionally do something that is undeniably right, like giving Halsey a platform for her great voice on “Closer” – even if she had to actually sing, “So baby pull me closer/ in the back seat of your Rover.” Chainsmokers’ latest release is the World War Joy EP, which features collabs with both 5SOS and Stella. For tickets to the OKC show, visit chesapeakearena.com.
JPEGMAFIA’s third album is a quantum leap from 2016’s Black Ben Carson, which was pretty great in its own right. Time will tell, but the social criticism and sonic left turns packed into All My Heroes Are Cornballs have all the earmarks of a classic on the level of OutKast’s Speakerboxxx/ The Love Below or even De La Soul’s 3 Feet High and Rising. LANA DEL REY
Norman F---ing Rockwell
Those who initially wrote off Lana Del Rey as gimmicky or hamstrung by pastiche have eaten most of their words by now, but Del Rey’s sixth album since 2010 seals the deal as her most literate and gorgeous collection to date. While producer Jack Antonoff (St. Vincent, Bleachers) is known for technical precision, Norman unfolds with the kind of warmth rarely heard since the golden Laurel Canyon-era of California singer-songwriters.
405 MAGA ZINE | NOVEMBER 2019
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RETROSPECTIVE
When El Charrito was King BY MARK BEUTLER PHOTOS COURTESY OF JULIAN GONZALEZ
B
ack in the summer, my friend Robert Mills invited me to dinner with his fiancé, Phil. Robert is artistic director for Oklahoma City Ballet, and Phil is a physician’s assistant, so scheduling time for dinner is quite a feat. Our exotic dinner locale was Zorba’s, on N. May Avenue. I had been there before, but on this visit a wave of déjà vu swept over me, taking me back to my childhood when the building was known as El Charrito. Back in 1968, I – all of 5 years old – finished my tacos and went exploring, while my mom and her best friend Fayetta remained in the corner booth savoring their Winstons. (Mom quit smoking in 1986, and did it cold turkey, she wants you to know). I went to the lobby and tried to snag a copy of the Oklahoma City Times from the newspaper rack – I couldn’t read yet, but it was the thought that counted – only to realize that my arm was firmly stuck in the slot. After what seemed like an eternity, but was really just a few seconds, Mom and Fayetta emerged from their cloud of smoke, put a dime in the rack and released me back into the wild. So, walking into that lobby at Zorba’s with Robert and Phil this summer, I could suddenly see little Mark struggling
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to free himself from that menacing red newspaper rack. I could also vividly remember the glorious Mexican restaurant it had been. El Charro first arrived on the scene in 1937 in the Paseo District and was Oklahoma City’s first Mexican restaurant. A few years later, the building was destroyed in a fire. Owner and founder Louis Alvarado renamed it El Charrito, and other locations soon followed. “My Uncle Luis loved the restaurant business,” said Julian Gonzalez, who today carries on the family tradition at Casa de los Milagros, 5111 N. Classen. “El Charrito was really a family business, and he enjoyed serving traditional Mexican dishes and knowing his customers were leaving satisfied.” In the late 1960s, Alvarado joined his brothers-in-law in Texas to form a new corporation. In Texas, his relatives owned about 30 Mexican restaurants known as El Chico. “Uncle Luis and his brothers-in-law decided to merge,” Gonzalez said. “Since it would be easier to rename the six Oklahoma City restaurants, the name El Chico was adopted for all of them.” When Alvarado died in 1977, the family sold the chain to a large conglomerate. El Chico restaurants continue to
operate today—in name only—with one caveat. “My family may have sold the business, but we kept the original recipes,” Gonzalez says. “In 1981, my father opened Pepe’s in Edmond and then Laredo’s on NW 63rd Street in Oklahoma City. We relocated to our current location in 2009 and rebranded as Milagros. And we still offer many of those great dishes from El Charrito you can’t find anywhere else.” Gonzalez said when his father died his siblings took him to court, trying to force sale on Casa de los Milagros. “I was determined to carry on my family’s legacy in Oklahoma City,” he says. “It took some maneuvering, but my mom and I now own the restaurant outright. As we celebrate our 10th anniversary, we hope Oklahoma City will come back and give us a try. El Charrito may be just a memory, but Milagro’s is still here, serving the great food our customers remember from so long ago.”
ON THE SCENE
The John F. Kennedy Community Service Awards
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CELEBRATING PHILANTHROPY IN OKLAHOMA, PRESENTED BY THE SANTA FE FAMILY LIFE CENTER.
1. Christine Berney, Margaret Creighton and Mary Pointer 2. Chris Lawson and Ann Lacy 3. Charlotte Lankard, Gene Rainbolt and Tricia Everest 4. Award recipients Cathy and Gov. Frank Keating with Kirk Hammons 5. Carrie and Ryan Leonard 6. Caleb and Jessica Hill
44th Annual Renaissance Ball OKLAHOMA CIT Y MUSEUM OF ART
1. Sandra and Dr. Michael Kirk 2. RIchard and Glenna Tannenbaum 3. Nancy and Andy Coats with Meg Salyer 4. Linda Haneborg and Joan Gilmore 5. Judge Jerome and Jeri Holmes 6. Barbara Fox DeMaio and Dick Sias
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ON THE SCENE
Factory Obscura: Mix-Tape
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CELEBRATING THE IMMERSIVE ART COLLECTIVE’S LATEST COLLABORATION
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1. Daylan Quinn and Danielle Stewart 2. Alaina Haivala 3. Aaron Marshall and Erin Latham
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Peaceful Family Solutions Gala and Auction
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BREAKING THE CYCLE OF ADDICTION
6. 1. Valerie Naifeh and George Catechis 2. Tom and Jill King 3. PFS Executive Director Ted Streuli 4. Sue and Ashley Barcum; Beth Pierce 5. Dara and Ed Evans 6. Kay Smith and Jillian Clark 7. Betsey Streuli, Kylie Bowen and Grace Mathison
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HOLIDAY WISHES G I F T G U I D E 20 1 9
Betsy King Shoes 3 0 0 1 PA S E O O KC , O K 7 3 1 0 3 4 0 5 - 6 0 1 -7 7 7 6
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Seeing stars this season? These will dress up any holiday outfit. Cecilia NY Nolton Boot, $225
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3. This blanket ensures that your little one is stylishly cozy and warm. Noah’s Ark Blanket, $70
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A timeless toy to gift your little ones with a memory that will last a lifetime. Choose your color and let the fun begin! $129
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HOLIDAY WISHES G I F T G U I D E 20 1 9
Green Mesa Dispensary
Keep it local with stocking stuffers this year with these handmade soaps, lotions & salts.
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Broadway Antiques
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A warm, sultry soy blended candle of Dark Ebony Woods, Douglas Fir and a hint of Black Currant, Archipelago The Art of Living, $34
These vintage turkey plates are great gifts for your favorite hosts. Vintage English Johnson Brothers “His Majesty” Turkey Plates, $25 each (8 Vintage Plates available)
Get cozied up this winter with a extra-large chunky woven knit throw. Perfect gift for anyone on your Holiday Wish list! Comes in grey, pink and white, $239
2 Doors Down
FURNITURE CONSIGNMENT
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HOLIDAY WISHES G I F T G U I D E 20 1 9
Oklahoma City based, DD AUDIO takes pride in its role as an American design and manufacturing company, offering high quality audio products for your life.
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HOLIDAY WISHES G I F T G U I D E 20 1 9
Wood Garden 1. Ideal for bar-ware, vanity or coffee table, The Doheny Tray makes the perfect entertainment gift, $440
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2. Upgrade your space with seasonal accents like this Hand Finished Contemporary bowl, $495
3. A beautiful piece for storing away treasures, the Zinna Box is detailed with white porcelain and accents any space, $165
4. Every room needs a bit of glam to electrify the space. These Pentagon Cubes with brushed bronze metal on a crystal base will do the trick, $115-$130
Lavender Antiques
Iron Nation Harley Davidson
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Just what you’d want to see wrapped up with a bow on top. The Harley Davidson 2020 CVO Street Glide is the perfect way to say Happy Holidays!
You can’t go wrong with gifting antiques. This european antique revolving tabletop book rack adds charm to any home, $595
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“Mere color can speak to the soul in a thousand different ways.” Oscar Wilde
405 Magazine Readers’ Choice Eyewear Source MERCY HOSPITAL PHYSICIANS TOWER
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HOME
Friendsgiving It’s a concept we love: relax, gather up your pals and celebrate! For tips, and even a recipe, peruse Entertaining 101 on page 36.
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E N T E R TA I N I N G 101
KATHERINE’S CREAMY DEVILED EGGS WITH PICKLED SHALLOTS AND HERBS “This is my go-to boiling method for easy-to-peel, platter-perfect eggs. Look for microgreens or even edible flowers as a pretty garnish substitute for the fresh herbs,” Cobbs says.
An Attitude of Gratitude BY SARA GAE WATERS | PHOTOS BY RACHEL MAUCIERI
W
elcome to the month of gratitude! November kicks off the season of holidays and family and shared meals around the table. There is one spin-off holiday that has in recent years gained much traction: Friendsgiving. While it may seem trite for the occasion to have a name, it’s earned one! Family gets first billing usually this time of year, but our friends deserve it as well. Friendship is worth celebrating and as Priya Parker so eloquently puts it “Gathering matters because it is through each other that we figure out what we believe.” There are so many ways to put an event like this together, but my personal favorite is to have everyone contribute. And why not skip the heavy main course and go with a meatless spread? There will be plenty of turkey and ham, for those who want it, when the big day comes around. Encouraging everyone to bring their go-to side or snack not only gets you variety but makes it personal. I went a step further and asked my oldest and dearest friend Katherine (I’m not talking age here) for her go-to deviled egg recipe (it helps that she is an actual professional in this arena!). Give it a try for yourself or as you can see on page 72, there are a lot of good ones in the OKC metro area readily available for you. No matter the table you find yourself gathering around this season, take a minute to say thanks, and be nourished, both in body and soul!
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A CHAMPION EGG DEVILER AND AUTHOR Katherine (Withers) Cobbs grew up in Oklahoma City and now lives with her family in Birmingham, Ala. She is the author and co-author of several cookbooks and has worked with Martina McBride, Elizabeth Heiskell, Todd English and Frank Stitt. She is producing a new “Guides to Spirited Pairings” series of books for Simon & Schuster. The first book, Cookies & Cocktails, came out in October, with Tequila & Tacos to follow in 2020, just before for Cinco de Mayo.
MAKES 1 DOZEN • 6 large eggs • 1 tablespoon red wine vinegar • 1/2 teaspoon kosher salt • 1 medium shallot, halved lengthwise and finely sliced (about 1/4 cup) • 1/4 teaspoon white pepper • 3 tablespoons whipped cream cheese • 2 tablespoons mayonnaise • Paprika for dusting • 1 teaspoon grainy Dijon mustard • Snipped chives or baby tarragon leaves DIRECTIONS 1. Fill a medium saucepan with water and bring to a boil over high heat. Fill a large bowl with ice and water and set the ice bath aside. 2. L ower the eggs with a slotted spoon into the boiling water. Reduce the heat to a simmer and cook the eggs for 13 minutes. Drain and transfer the eggs to the ice bath to cool completely. Peel, rinse, and pat thoroughly dry. 3. C ombine the vinegar, 1/4 teaspoon of the salt, and the shallot in a small bowl. Set aside. 4. H alve the cooled eggs. Scoop out the cooked yolks and transfer to a bowl. Mash the yolks with the remaining 1/4 teaspoon salt, 1/4 teaspoon white pepper, cream cheese, mayonnaise, and mustard. Spoon the mixture back into the egg cavities. Alternatively, place the mixture into a piping bag and pipe it into the egg cavities. 5. Drain the shallot mixture. Arrange the eggs on a pretty platter. Sprinkle each with a light dusting of paprika. Garnish with a few pickled shallot slices and snipped chives or tarragon leaves.
DESIGN
present time. I feel like a lot of things have been lost in design and hospitality in this modern era. I love pulling ideas and accents from the great things that have gone before, while adding the convenience and freshness of our modern culture and materials for gathering people back together to enjoy what speaks to our souls.
At Home with Marissa Adler
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BY SARA GAE WATERS | PHOTO BY RACHEL MAUCIERI
ow did you get started in the interior design business? My first professional exposure to home design came when I owned a home and interior store for more than 11 years. Through that experience, I began going into homes for design consultation more and more frequently, until I decided to sell the retail store and focus exclusively on interior design. My love of design actually started before I can even remember, but for as long as I can remember I have been pulling patterns and colors together and borrowing from one space to rearrange another. Somewhere along the way I stopped using Andre Agassi posters! Like any artist, I feel like your personal style and what you aim to convey through your work evolves over time based on your life experiences and point of view. If you could pick one time period to live in, in relation to design, lifestyle or architecture, which would it be? I have always had romantic feelings for the 1920s and for the sense of classic style and grandeur from that era, but honestly I am so thankful to be alive in this
What designer, artist or icon has inspired you the most in relation to your work and why? I am inspired by so many sources, but art and travel have been the foundation of my love of atmospheres and environments throughout my life and have shown me that timeless palettes transcend time. I love the way that design can create a beautiful relationship between unlike objects, which to me is what is so exciting about design. In fashion, I prefer the clean, classic lines of Oscar de la Renta, Carolina Herrera and Coco Channel. In design, the beautiful mixes of patterns and textures from Kelley Wearstler inspire me. In architecture, the tiles, colors and courtyards of the Middle East and Europe have always appealed to me. But, my heart always goes back to ultimately wanting to create both the warmth and personality I have experienced in the family homes of my lifetime. My grandmother, mom and aunts always create environments where people feel welcome and relaxed. The attention to detail, down to the linens has always inspired me. Is there a trend you are seeing in design right now that you are interested in? I try to stay away from most trends, because things can become dated so quickly. But, I believe that the best trends are actually just new ways of expressing classic elements that have always been there and have always worked, and through the trend, they’re just having another moment in the spotlight. Great current examples would include black windows or antique brass fixtures. Black windows are dramatic and beautiful and antique brass is so warm. They’ve both actually been around for thousands of years, but are considered a trend in modern design. I have alway loved them for the classical feel they bring, and not because they are currently en vogue or popular. They’re simply having another moment and I love incorporating them in a way that leans more toward timeless than trendy. I want things like this to be used in the right places and amounts so that they will not feel or look trendy and then quickly fall out of style. Done correctly and classically, they should look and feel right for a long time. For more with Marissa Adler visit 405magazine.com
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H O M E H A B I TAT
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There She Lives... AT HOME WITH MISS AMERICA JANE JAYROE BY MARK BEUTLER | PHOTOS BY DON RISI
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he phrase “Miss America” likely conjures mental images of an impeccably dressed young woman, perhaps wearing a bejeweled crown and either onstage or perhaps isolated somewhere in a room out of a film fairytale. So it’s something of a surprise to see Jane Jayroe out in public, pushing a basket of fall mums at TLC Garden Center, or checking out the produce at the local Homeland. Jayroe was named Miss America 1967, and for more than 50 years, she has been Oklahoma’s claim to royalty. Her charming demeanor and warm smile immediately puts me at ease as she welcomes me – remarking that this will help make her faithful pup Maggie “quite the celebrity” – into the spacious Nichols Hills home she shares with husband Jerry.
“Jerry and I both grew up in rural America,” she says. “He in Texas, and me in Laverne, Oklahoma. The ‘French Country Farmhouse’ style really appealed to us, and we feel it is a beautiful combination of all the things we love. It is a very sophisticated design, yet there’s an earthiness, a simplicity and warmth that appealed to both of us.” The couple bought the house a few years ago. They knew they wanted sleeping quarters on the main floor, so they turned the library into an en suite, and added his-and-hers bathrooms and closet space onto the house. “I have a seating area in the bedroom that allows me to look out on the changing seasons,” Jayroe says. “Each morning is my quiet time with God. I spend time with Him, I read and then I write in my journal.
ABOVE
The Miss America crown from 1967 rests in a glass case atop the grand piano. “I do not look at it very often,” Jayroe said, “but I am very proud of it and what it represents.”
BELOW
A cozy seating area in the master suite allows for morning prayer and contemplation, while spacious windows give a glimpse of nature and the changing of the seasons.
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H O M E H A B I TAT
PG 40 The Jayroe-Gamble house is a French Country farmhouse style with expansive vaulted ceilings and exposed wood. Colorful artwork and patterned rugs give the home a warm, inviting atmosphere.
PG 41 The large living room features patterned wooden floors, a mas-
sive stone fireplace and magnificent stacked-stone staircase. Mementos of world travels adorn the walls, hutch and grand piano.
PG 41 “I wore this in a parade here in Oklahoma when I was Miss
America,” Jayroe says of this beautiful hand-stitched Native American costume. “I put it on display in the living room and consider it a piece of artwork to be enjoyed, rather than tucked away in a box under the bed.”
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It is important to have a place where I can watch nature, and for me that space is the chair near the fireplace in my bedroom.” Throughout the house are mementos of a life well-lived. “The house really reflects our interests,” she says. “Not only our love of family and friends, but also the travels Jerry and I have done together. Everywhere we turn is a memory: A rug is from Ephesus, that bowl from Tibet, some wooden giraffes from the Serengeti plains in Tanzania. We both grew up in small, rural towns, and to think we’ve traveled around the world is so incredible. We treasure both experiences, and our home reflects those memories.” The house is designed to have a view from every room, Jayroe said, and having nature as part of her decor brings her much joy. Music is also an important part of her life. “We regularly attend the concerts by the OKC Philharmonic,” she says. “I rarely miss the performances scheduled at Oklahoma City University, and I often visit Broadway to see the latest musical theater productions. It’s appropriate that we walk through our music room many times a day. Part of our piano is a picture display of some of our favorite musicians and moments with them, and some of my favorite performing moments, such as the Miss America announcement when I won.” On this visit, the crown she won that night in 1967 sits in a glass case atop the piano. “Typically, I do not keep the crown on display,” Jayroe says with a chuckle. “I do not shine it, and I do not even look at it very often. But I am very proud of it and what it represents. In many ways, it seems like it happened to a different person. But it did change my life in miraculous ways, and for that I am forever grateful.” Most Oklahomans remember the Miss America title, while another generation remembers Jayroe from her days as a primetime news anchor. She shared the spotlight with Linda Cavanaugh on KFOR-TV, before moving to the evening slot at KOCO-TV. In 1999, she ventured into public service, and was Secretary of Tourism and Recreation until 2003. Today, Jayroe is a best-selling author. Her latest book, “Practice: Unleashing the Power of Faith,” was released late last year.
As the holidays approach, Jayroe appreciates having space to entertain her family and friends. “Thanksgiving is coming up, and my sister still holds the traditional dinner in her house,” she says. “Every other year, my son Tyler and his family come here for Christmas, and this house so beautifully allows us to celebrate together. We spend most of our time in the kitchen and television space. It is cozy enough for just us, or the larger family with all ages of kids to lump together on the navy sectional like a pile of puppies.” Things change with time, Jayroe said, and she has learned to appreciate every day. “Life hasn’t always been as easy as it might appear on the surface,” she says. “But I am so grateful for all of it. Jerry and I both grew up in modest homes. We never dreamed we would live in such a house as this, so we are very grateful. But more than anything, we’re grateful we can share our home with each other and our families and friends. I think with age comes an awareness of how important it is to have an attitude of gratitude.”
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Young Brothers Marble, Granite & Tile
Way back in 1969, a turbulent decade was ending. It was a year of moon landings, Woodstock and Brady Bunch. It was also the year Oklahoma City’s prestigious Young Brothers went into business. Now 50 years later, Young Brothers serves as central Oklahoma’s mecca for design resources with a vast selection of granite, marble and tile. Originally embedded in the commercial tile industry, Young Brothers has embraced technology and new trends, and offers only the finest products for the discerning homeowner. Much has changed in fifty years, but family is still at the forefront of the business. “I am the third generation,” said Dean Young, grandson of the original proprietors. “All of the Young brothers were in the tile business back in the 1950’s and 1960’s, so they decided to form ‘Young Brothers’ in 1969 as a predominately commercial tile contracting company. The original office was in Bob Young’s kitchen, and they were bidding tile projects for schools and hospitals.” By the early ‘70s, Young Brothers acquired Southwest Tile & Marble, expanding the business exponentially. “We grew the company fairly quickly,” Young said. “My family was already well-known in the community, and so as soon as they started bidding projects, they were awarded some contracts and got off the ground pretty fast.”
Family owned business celebrates 50 years by focusing on integrity, quality, and customer service Today, Young Brothers is still a family business. Dean’s son, Drew Carter, is the company’s vice president. “Our niche has developed into more of a high-end residential and commercial countertops,” Carter said. “Marble is a large percentage of what we do today. And we take pride in utilizing stateof-the-art technology.
Even though we are a
well-established company, we stay up-to-date on equipment and fabrication techniques. We provide a slab layout of every project so a homeowner can see exactly what their kitchen will look like before we fabricate.” Technology has enabled the company to have quick lead-times, Carter said, and helps them exceed their customer’s expectations.
Southwest Tile & Marble, 1970
Young Brothers Marble, Granite & Tile, 2019
SPECIAL PROMOTION
Homeowners tastes have come a long way from that orange Formica made so famous in the Brady Bunch kitchen. And while styles may have changed since 1969, the commitment to service is what drives Young Brothers. “We are always looking at what is coming in the future,” Carter added. “Right now, it looks like porcelain slabs may be the hot new trend. Whatever is on the horizon, the bottom line for our company is providing the best product and the best service. For Young Brothers, customer service and quality are what keeps us relevant and what sets us apart. We have been here for five decades, and we want to thank our customers for trusting us to be an integral part of their home.”
“We just built a slab gallery,” he said, “and we have started importing our own materials direct from Italy. That will give clients in Oklahoma City more options from which to choose. They won’t have to go to Dallas or Houston, or out on the coast. They can visit our slab gallery and see one-of-a-kind materials they can’t find anywhere else in Oklahoma City.” While many granite and tile shops have popped up in the past 10 years or so, Carter says there’s not any job or challenge too big
Drew Carter & Dean Young
for them to handle. “We have the experience, the work ethic, the craftsmen to get anything done,” he said. “We pride ourselves on customer service and quality, so every job is measured by our customer’s experience and the quality we provide. We go above and beyond to make sure everything is done right. Quality has always been a cornerstone of this company. And that has
(405) 272-0821
propelled us to where we are today for having a reputation for
100 N Classen Blvd OKC, OK 73106
doing unique high-quality work.”
www.youngbrosinc.com
NOVE THRU
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DEVON ICE RINK • DEVON’S SATURDAYS WITH SANTA • SANDRIDGE SANTA RUN • OKC TREE LIGHTING FESTIVAL PRESENTED BY SONIC • A DOG DAY IN DECEMBER • FREE HOLIDAY WATER TAXI RIDES • LIGHTS ON BROADWAY ANNUAL EVENT • SMALL BUSINESS SATURDAY • LIFESHARE WINTERFEST & SNOWTUBING • STREETCAR ANNIVERSARY CELEBRATION • FREE WEEKEND STREETCAR RIDES 11/29-1/5 • HOLIDAY POP-UP SHOPS AT MIDTOWN • HOLLY JOLLY SHOPS AT THE BRICK • AUTOMOBILE ALLEY LIGHT DISPLAY • BRICKTOWN CANAL LIGHTS • LITTLE WILLIE’S TRIPLE DOG DARE • DOWNTOWN CHRISTMAS CRAWL • MYRIAD GARDENS HOLIDAY EVENTS • OKCMOA HOLIDAY EVENTS • LYRIC’S A CHRISTMAS CAROL PRESENTED BY DEVON • SKIRVIN HOTEL HOLIDAY EVENTS • OKC BALLET’S THE NUTCRACKER PRESENTED BY DEVON • OKC PHILHARMONIC’S THE CHRISTMAS SHOW • CANTERBURY CHRISTMAS AT THE CIVIC CENTER • AMERICAN BANJO MUSEUM’S CANDY CANE CHRISTMAS • MANHEIM STEAMROLLER CHRISTMAS • ARTS COUNCIL OKLAHOMA CITY’S OPENING NIGHT
FOR A FULL LIST OF EVENT DETAILS, VISIT DowntownInDecember.com 44 NOVEMBER 2019 | 405 MAGA ZINE
Exclusively
EDMOND The city motto of “A Great Place to Grow” isn’t merely wishful thinking - Edmond continues to expand and develop at an impressive rate, adding beautiful homes and neighborhoods, exciting new restaurants and merchants alongside longestablished (and still beloved) classics, public art and plenty of things to see and do. For shopping, dining and exploring all the pleasures it has to offer, there’s no time like the present to visit again and again. 405 MAGA ZINE | NOVEMBER 2019
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EXCLUSIVELY EDMOND
Carousel Consignment Furniture Just as nice the second time a round
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2201 W Edmond Rd (405) 285-1250
LOCATED AT THE CORNER OF 15TH STREET & BRYANT AVENUE IN EDMOND
t t Scot Marke a k r c a d l n Ke eB Hous e White Mercantil y Plent ance al New B Tacos ’s Fuzzy LOFT L J.JIL Soma Bank A. Jos. ’s Chico Bread a Paner s Bank on on lecti l o C Simm Men esca’s alon for c n a r F S room reek Board ing C r s p t S o pa at Talb r and S n o Cente s l n Sa o i aner ue Vis s Cle Optiq l l i H ls Nicho
SATURDAY
DEC. 14TH CHECK IN 1 MILE FUN RUN $20 5K $35 Open to all ages and abilities. All runs begin and end at SandRidge Energy – 123 Robert S. Kerr. Enjoy free drinks and snacks, a photo booth, music, family activities, and more. Cash prizes awarded to top finishers. Don’t forget to wear your most festive attire!
7:30AM 9:00AM 9:30AM
FOR MORE INFORMATION OR TO REGISTER NOW, VISIT DOWNTOWNINDECEMBER.COM
Save the Date! A Holiday Party for dogs and their humans benefitting The Midtown Association
ECEMBER 5 THURSDAY, D TS DOG PARK MIDTOWN MUT ACE 407 W PARK PL
Grab your pups and get ready for a pet-friendly holiday party and fundraiser featuring photos with Santa, festive goodie bags, and delicious treats for all. For more information, visit www.downtownindecember.com
TRAVEL Guadalajara Home to rich traditions, including Charreada, the Mexican Rodeo. This colorful, horse-centric spectacle dates back to the 16th century. Matt Payne takes us there on page 52.
PHOTO BY MATT PAYNE
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T R AV E L
Adventure Grandma WIT H EL AIN E WA R N ER
Fish Story A SPECIAL WISCONSIN TREAT
I
PHOTOS BY ELAINE WARNER
f the words “lake” and “fishing” are included in an invitation to a press trip, I’m on it. I love being on the water and the excitement of feeling a tug on my line. I get a kick out of seeing what’s taken the bait. And I enjoy posing with my catch – before I slip it back into the water. Fish on the plate is not my thing. But if you visit Door County, Wisconsin, you’re going to meet the area’s favorite fish: whitefish. And you’ll see a number of places offering a fish boil. It’s a tradition that dates back to early Scandinavian settlers, and in spite of my natural inclination to avoid finny feasts, I’ve been to three. Some say that fish boils were an easy way of feeding large groups of loggers. Although no loggers line up now, you’ll definitely see large groups – it’s a camera-worthy operation. Out in the open, preparers light a bonfire then suspend a large kettle with a lot of water and a lot of salt in it. We’re talking 35 gallons of water and 10 pounds of salt. Once that’s boiling, baby red potatoes go in. Ten minutes later, sweet onions are added. Ten minutes after that, the fish are added. During cooking, the oil from the fish rises to the surface. Now things get exciting. To get rid
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The highlight of any fish boil, like this one at Pelletier’s, is the boil over moment
Fish boil finales at Pelletier’s include whitefish, onions, potatoes, slaw and cherry pie.
of the oil, the boil-master throws a couple of cups of fuel oil onto the fire. Whoosh, the flames leap high in the air; the pot boils over and the oil runs out. Guests, who’ve been outside watching the whole operation, troop inside to be served. The fish is really bony, so eating is done slowly and carefully to avoid an impaled palate. Then comes my favorite part of the meal – cherry pie. Door County is famous for its Montmorency cherries. While fish isn’t my favorite dish, this experience is definitely worth doing. Pelletier’s in particular does a great job, and they’ve been doing it for 35 years. During the tourist season, they do about 1,200 fish boils per year – five to seven boils a day, seven days a week. Come and get it.
Whitefish paté at Fred and Fuzzy’s is served with chopped tomatoes, chopped red onion and pita triangles
Paté Party Here’s what I really like: whitefish paté. Fuzzy Sundstrom, owner of Fred and Fuzzy’s in Sister Bay, serves his paté with chopped tomato and red onion and pita triangles. And it’s even better when served with a tall, cold Door County Cherry Margarita. FUZZY’S FISH PATÉ ¾ cup smoked fish, flaked (you can substitute smoked or regular salmon, which is easier to find here) ½ cup mayonnaise ¾ teaspoon dried onion ½ tablespoon Worcestershire sauce ¼ teaspoon black pepper ¼ teaspoon garlic powder Mix together; chill and serve with crackers. Play with the seasoning if you wish. I guarantee – this is good stuff. For more about Door County, check online at 405magazine.com/Travel.
Statement of Ownership, Management, and Circulation, PS Form 3526-R. 1. Publication Title: 405 Magazine. 2. Publication Number: 021-350. 3. Filing Date: September 30, 2019. 4. Issue Frequency: Monthly. 5. Number of Issues Published Annually: Twelve (12). 6. Annual Subscription Price: $14.95. 7. Complete Mailing Address of Known Office of Publication: 1613 North Broadway Avenue, Oklahoma City, OK 73103-4610. Contact Person: Jordan Regas; Telephone: (405) 842-2266. 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: 405 Holdings Sub LLC, 309 N Water Street, Ste C, Corpus Christi, TX 78401. 9. Full Names and Complete Mailing Addresses of Publisher, Editor and Managing Editor: Jordan Regas, Publisher, 1613 North Broadway Avenue, Oklahoma City, OK 73103-4610; Christine Eddington, Interim Editor, 1613 North Broadway Avenue, Oklahoma City, OK 73103-4610; Steve Gill, Copy Editor, 1613 North Broadway Avenue, Oklahoma City, OK 73103-4610. 10. Owner: 405 Holdings Sub LLC, 309 N Water Street, Ste C, Corpus Christi, TX 78401. 11. Known Bondholders, Mortgagees and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None. 12. (Does not apply.) 13. Publication Title: 405 Magazine. 14. Issue Date for Circulation Data: October 2019. 15. Extent and Nature of Circulation: Average Number of Copies Each Issue During Preceding 12 Months; Number of Copies of Single Issue Published Nearest to Filing Date: A. Total Number of Copies: Average: 23,261; Actual: 21,047. B. Legitimate Paid and/or Requested Distribution: 1: Outside County Paid/Requested Mail Subscriptions Stated on PS Form 3541: Average: 12,578; Actual 11,439. 2. In-County Paid/Requested Mail Subscriptions Stated on PS Form 3541: Average: 0; Actual: 0. 3. Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid or Requested Distribution Outside USPS: Average: 261; Actual: 285. 4. Requested Copies Distributed by Other Mail Classes Through the USPS: Average: 0; Actual: 0. C. Total Paid and/or Requested Circulation: Average: 12,839; Actual: 11,724. D. Nonrequested Distribution: 1. Outside County Nonrequested Copies Stated on PS Form 3541: Average: 6,079; Actual: 5,718.
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T R AV E L
Guadalajara, With Gusto SAVORING A MEXICAN MARVEL BY MATT PAYNE | PHOTOGRAPHY BY MATT PAYNE
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It is just past 9 a.m. in Guadalajara, Mexico, and somehow – again – I’m starving. I’d spent the previous blissful day an hour outside Mexico’s largest city in the town of Tequila, where (needless to say) I’d not just imbibed a respectable amount of the agave-based ambrosia, but had also eaten what felt like my weight in birria, pozole, asada and jericalla, and then – once back in the city – stopped for a pair of doughnuts from the enigmatic Secret Doughnut Society before a tamale dinner at the family-owned and -operated Dona Gabina Escolastica.
Now, as I refuel for another day exploring the markets and murals of Mexico’s second largest city, I decide to take on my biggest meal yet. Torta Ahogada translates to “drowned sandwich,” and is the signature dish of a city where every dish is a contender for that lofty title. Mounds of slow-cooked pork are piled onto a variation of a baguette known as a birote, which is then smothered to the point of being submerged in a fiery Yahualica pepper salsa. The miracle of the dish is that the birote – which, because of climate and geography, can only be prepared in Jalisco – doesn’t lose consistency despite the chile de arbol deluge. Noshing on such a beast of a sandwich for breakfast
sweating, and it is time to head to the Tlaquepaque market to sample some culture and candy. Tlaquepaque is an upscale, historical and prismatic arts and culture district known for blown glass, ceramics and tiles. Here, visitors can find everything from inexpensive art and textiles to sculptures from the likes of famed artist and sculptor Sergio Bustamante. To simply absorb the art as an onlooker is one thing, but in Tlaquepaque, visitors can also engage in their own creations. Because I need a minute for my Torta Ahogada to mellow, I stop into the Nunez Panduro workshop. The multigenerational clay studio operated by three sisters – Eva, Connie and Pilar Nunez – specializes
seems almost as dramatic as eating the soupy monstrosity by hand, but that is how things are in Guadalajara and the encompassing state of Jalisco. By meal’s end, I am satiated and
in lifelike clay figurines of key historical figures, but if you stop in for a class, you’ll leave capable of sculpting your very own clay pig. While learning about the clay process is engaging,
Witness Charreada One of Guadalajara’s proudest traditions is Charreada: the Mexican Rodeo. Making the UNESCO Intangible Heritage List, the colorful, horse-centric spectacle dates back to the 16th century, and features a variety of competitions and ceremonies. Lienzo Charros de Jalisco is Guadalajara’s most famous, boasting competitors young and old; male and female.
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“To simply absorb the art as an onlooker is one thing, but in Tlaquepaque, visitors can also engage in their own creations.”
watching the sisters’ precision as they bring figurines to life is the real gold when visiting Nunez Panduro. Creative juices activated, I saunter on through Tlaquepaque until it is time to eat again. Now, though, my focus is all things sweet; at Nuestros Dulces, I have an opportunity not only to sample some of Guadalajara’s many traditional candies, but also to see how they are made. Centered on a historic courtyard, Nuestros Dulces functions similar to a co-op, with different rooms featuring different candy makers. First stop is the chocolateria, where I sample a variety of stunning infused artisanal chocolates while watching the process from cacao fruit to final product. Next, it is the macadamia-based rompope and then the nutty
Explore Guadalajara’s Historic Center To get a real sense of Guadalajara’s pulse, one must head to the city’s historic center. Here, there are two UNESCO World Heritage sites. The Instituto Cultural Cabañas is a former hospital and features murals by Mexican revolutionary Jose Clemente Orozco – including arguably his most famous, “The Man of Fire.” His mural work also appears nearby at the Palacio de Gobierno, the 18th-century baroque marvel that now serves as Guadalajara’s government building and was once the home of the Mexican parliament.
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datil con nuez. For the last stop in the courtyard, I sample cajeta lugo, a combination of burnt sugar and goat’s milk similar to dulce de leche. After a quick trip around the gift shop, it is time, inexplicably, for my next meal. This time, tequila will be involved. Upon entering Casa Luna, situated in the spacious courtyard of a yet another historic home, one doesn’t walk to one’s table so much as float. From the floral arches at the restaurant’s entrance to the dreamy twinkling lights and colorful glowing globes that hang from the trees inside – the experience at Casa Luna starts like a
Take a Day Trip to Tequila There is plenty of tequila to drink in Guadalajara … but an hour outside the city is the actual town of Tequila, and the center of the region where all the world’s tequila is made. Agave fields seem to stretch forever, and tucked into the soft dusty hues of blue are some of Mexico’s most renowned distilleries. At La Cofradia, visitors can taste dozens of types of tequila, watch artisans craft tequila bottles, see the elixir get made and – perhaps the most thoroughly unique experience in all of Jalisco – sleep in a giant tequila barrel amid the agave plants.
dream, and has shifted into something transcendent by the time the food arrives. Shrimp empanadas, vacio chicharrones and duck tacos are among the menu’s highlights, and at the pinnacle is the Cochinita Pibil and molten cheese with chorizo and mushrooms. While one “floats” into Casa Luna, the exit is best described as a “roll.” Once home to the affluent Martinez family, the 70-room Quinta Real Guadalajara is a sprawling collection of historic buildings, striking courtyard gardens, fountains, indigenous artwork and the ideal respite from the gastronomic onslaught that has been Guadalajara thus far. The rooms are, in a word, elegant. The nuanced and spacious lodgings, complete with terrace and palatial bathroom, are old-school sophistication with modern touches, and while it’s hard to leave such luxury, a world of culture and comida await.
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Experience the magic of an Ozark Mountain Christmas at Big Cedar Lodge. This hillside haven is dressed head to toe for the holiday season and is the ideal destination to create unforgettable family traditions. Enjoy spectacular seasonal activities like ice skating and visits from Santa. Call or visit the website to book a Christmas getaway you will never forget!
Ranked the #1 Resort in the Midwest for 3 Consecutive Years – Travel and Leisure Magazine
855.494.1077 | BIGCEDAR.COM
DINING
Vegans Rejoice! Over the last few years, the 405 has experienced a proliferation of excellent plant-based dining options, from food trucks to fine dining. See our story on page 72.
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INDUSTRY NEWS
Halls of Greatness
GIN FOR THE WIN
BY GREG HORTON | PHOTOS PROVIDED
T
he food halls have arrived, and downtown’s dining options increased dramatically as a result. The Collective and Parlor opened about a month apart—the former in August and the latter in September. The Collective occupies the old automotive repair facility on the southwest corner of NW 10th and Harvey, while Parlor is east of Broadway on NE 6th. Both have limited parking, but that hasn’t slowed the response noticeably. With an interior capacity of 487, The Collective can easily host well over 500 guests, thanks to two outdoor seating areas. (Outdoor seating is not counted in fire safety assessments, for obvious reasons.) Operating partner Truong Le said their initial numbers on Friday and Saturday nights show that OKC has turned out in staggering numbers. “We’re turning the seating three times,” he said, meaning that upwards of 1,500 diners, drinkers or both are coming through
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on weekend evenings. “We won’t have hard numbers until we get through all four seasons to see how it affects traffic, though.” Given that a popular restaurant might serve 200-225 customers on a Friday night, these numbers are astounding—more in line with an outdoor venue like Bleu Garten. The trajectory of a restaurant’s life can include a burst of new customers, but the new eventually wears off. Both food halls are taking steps to keep things fresh. Parlor concepts have contracts that last from one to three years, depending on circumstances, and The Collective plans to rotate concepts every year. “We want people to have new choices, to get excited about new options here,” Le said. “We can also make changes as necessary, because everything won’t necessarily work.” In fact, The Collective closed its coffee shop concept in less than two months. That kind of flexibility gives customers confidence that they’re getting the best options available, and it provides more opportunities for concepts waiting to incubate their business ideas. Already, Bowls & Berries, a new smoothie and acai berry bowl concept is set to go into The Collective next to Theo’s Donuts. Giving customers multiple options, and giving local eateries an incubator space makes the food halls a solid choice for both groups, and both the food halls have strong local representation. Parlor has three Kansas City concepts and four locals, while The Collective has only one non-local, a waffle concept from Dallas.
The Mother Clucker, at Parlor
Zephyr Gin has been around since 2008, but the owners rebranded recently, and Oklahoma is the third state to see the rebrand. The gin is made by a British distillery—unnamed in the marketing materials—and the quality is solid. More surprising is the remarkably low price point, more in keeping with a mass-produced London Dry Gin than a well-crafted gin that focuses on elderflower and elderberry. We asked Brandon Folkers, the bar manager at O Bar, to make an easy to replicate cocktail for gin lovers.
THE COCKTAIL • 1 1/2 ounces Zephyr Black • 1/2 ounce Aperol • 1/2 ounce fresh lime juice • 1/2 ounce fresh grapefruit juice • 1/4 ounce simple syrup Shake with ice, and serve up in a coupe glass, garnish with orange peel.
holiday warmth
To schedule a private tasting, text or call Russell at:
405.206.4885
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DINING
La Baguette’s Bounty 35 YEARS OF FRENCH FLAVOR IN OKC
C
BY GREG HORTON | PHOTOS BY RACHEL MAUCIERI
hef Alain Buthion points to a duck dish on the table, and casually mentions that the sauce takes 26 hours to prepare. Who cooks a sauce for 26 hours? A French master chef who has been honing his craft for more than 40 years. Alain Buthion and his brother Michel opened a small, retail bakery on North May Avenue in 1984. In those days, La Baguette was a long way from the French restaurant it is today. Eventually, the concept would attract the attention of Johnny Jazzar, and in 1988, the Buthions joined what Michel calls “the La Baguette family.” The relationship has been confusing locals ever since. The short version is that the brothers added a kitchen, and over the years, expanded their menu. In 1996, they purchased the business outright, and they have been the operating partners of La Baguette Bistro at 7408 N. May ever since. Jazzar and his partners have the Norman and Deep Deuce concepts. Back to the sauce. The brothers are sons of a butcher from southern France, so they grew up around food. After fulfilling his military commitment, Alain went to culinary school, where he was trained like chefs in France have been trained for centuries: details matter, subtlety matters, technique is critical and sauces are the building blocks of your skillset. “The two oldest dishes on our menu are the duck and the lamb,” Michel Buthion says. “We’ve done them since almost the beginning.”
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BONNE MATIN
Breakfast is served seven days a week, and in a world of fast-food breakfast, that’s an amazing thing. Sitting down over coffee and crepes Normandie (with bacon, spinach and Hollandaise) feels a bit defiant, as in, “Of course I have time for a European breakfast in a French bistro.” Sometimes, what works well in Oklahoma City defies the things that others say about us. So, yes, you have to have the croque madame, because most of the chefs in town (even those who make their own) will tell you it’s the best in OKC.
The sauce on the duck is a rouennaise; it begins as a bordelaise – the building block principle – to which pureed duck liver, among other things, is added. It is rich, dense, dark and intensely flavorful. The duck is prepared a beautiful medium rare, and the skin is crispy, adding texture and flavor. Everything about the dish speaks to Alain Buthion’s mastery of technique and flavor. His greatest fan may be his own brother. “My brother goes to work every day,” Michel says. “He’s a chef. He has worked like a chef for 41 years – in the kitchen, cooking, teaching, prepping, testing.” The art on the walls at La Baguette, featuring local and European artists on a rotating basis, adds to the Frenchness of the place. It’s one of those corners of OKC where the space feels like it’s not here, like you’re somewhere else. The bar’s 32 by-the-glass selections, three of them Champagne, contribute to the bistro vibe, as does the small grocery and wine shop attached. That’s Buthion Fine Food & Wine, and it’s just one way the brothers demonstrate the business savvy they’ve accumulated over the years – the kind you need to be a local business across four decades. Because it’s a grocery store, you can buy a bottle of wine on the way out, even on Sunday. (Hint.) The food has been the magic over the years, though. The steaks, such as the filet portofino with Marsala-veal glaze and a roasted portobello mushroom, or the aforementioned rack of lamb with a gorgeous Dijon, herb and garlic crust don’t leave the menu, because the regulars won’t let the Buthions remove them. Michel said they’ve tried over the years, but the regulars “demand to have them back.” When you’re a 20-plus-years regular, you have some clout – and rightfully so. Plus, you never skip dessert at a French bistro. Vive la France!
LO C A L FL AVO R
textural perfection or deceptively simple roasted chicken breast with mole sauce. Duck confit tacos, candied walnut shrimp, elote drizzled with lime and chili powder … the menu is one long colorful, flavorful feast. El Huevo, 3522 24th Ave NW, Norman The Hal Smith Restaurant Group has been focusing considerable effort on Norman expansion lately, and as far as this Mexi-Diner is concerned, the more the merrier. It’s a great addition to the north Norman/south Moore area, especially if you’re in the mood for a huge, spicy breakfast or lunch, ideally accompanied by a margarita or two. Hint: The Hangover Burrito is basically worth a trip all by itself.
Best New Restaurants 2019 OUR TOP TEN TASTE TEMPTATIONS
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BY GREG HORTON & STEVE GILL | PHOTOS PROVIDED AND BY STAFF
Mexican Radio, 1734 NW 16th, OKC It’s been a good year for the Plaza, hasn’t it? Sad to see Aurora go, but the addition of New State and Mexican Radio give the district fresh takes on staple genres. And while the flavorful tacos (including plenty of vegetarian options) are deservedly the primary draw at this Good Egg Group joint, the best thing on the menu might be the Brisket Papas … with a Peni-Chillin’ cocktail for company.
rowth is still on the menu in the 405. While every year brings fresh arrivals and reluctant farewells to the dining landscape, 2019 has seen more upheaval than ever, especially in terms of new restaurant concepts. Amid an ongoing whirl of options whose openings show no signs of slowing down, we decided to drill down through the dozens of contenders and bring you the crème de la crème fraiche, so to speak: Here are our selections for the 10 best new restaurants to open this year. Black Walnut, 100 NE 4th, OKC Long in the works, chef Andrew Black’s Deep Deuce destination is finally here, and has surpassed even lofty expectations. Its distinctive menu sorts offerings by mood rather than appetizers and salads and entrees, although your feelings when you enter are likely to be changed for the better by Black’s imaginative presentations of flavors from around the globe. Chigama, 3000 W. Memorial, OKC An all-star team-up between chef Jeffrey Khowong and the Ha family, it bills itself as a Latin-Asian fusion restaurant, but you don’t have to focus on which spice comes from what region to relish every bite of the crispy salmon’s
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The Collective, 308 NW 10th, OKC The age-old question of where to eat when you have a group, or when you’re feeling indecisive, has grown easier to answer this year, as OKC welcomed its first food hall. Spacious, comfortable (though winter might curtail use of the patio areas) and packed with variety, The Collective offers options from barbeque and fried tacos to Dutch babies and Hawaiian treats. Finding something you’ll like may never have been easier.
Gun Izakaya, 3000 Paseo, OKC The newest concept from Rachel Cope’s 84 Hospitality is a Japanese pub built around Chef Jeff Chanchaleune’s remarkable talents. The yakitori and yakimono are the center of the menu, and everyone should try chicken hearts, but don’t pass on the eggplant dumplings. It’s the kind of vegan dish that omnivores love, too.
The Hamilton, 12232 N May, OKC The newest restaurant to open in the Shoppes at Northpark, the concept is casual fine dining with an Okie-centric menu, including catfish “scallops,” bison tartare and fried quail. You’ll also find creative, intentional vegetarian options, as well as a solid cocktail and wine list to enjoy in the comfortable lounge area. New State Burgers, 1705 NW 16th, OKC What if a burger joint focused on making good burgers and didn’t clutter the menu, trying to be all things to all people? That’s what New State decided to do, and it paid off. Simple, flavorful, delicious burgers, a few sides and a great bar make this Plaza District concept one of the best new additions to OKC. GM Jay Iaquinta loves whiskey, so ask what he’s hiding on the back bar. Yummy Noodles, 1630 NW 23rd, OKC A straightforward noodle house from one half of the Tsubaki Szechuan team, Yummy Noodles lives up to its name. The pork dumplings in chili sauce are made in-house, and the Sichuan Spicy Cold Noodles are a good start for those who want to dive into the deep end. They are not playing when they say spicy, so order accordingly.
Sparrow Modern Italian, 507 S Boulevard, Edmond Pete Holloway’s newest Edmond concept is a rustic-meets-modern Italian eatery helmed by Chefs Jeff Holloway and Joel Wingate. Start with the meatballs and grilled bread, and then move on to the Mushroom Agnolotti, a dish that is as beautiful as it is delicious. The Bolognese is fantastic, but the specialty of the house is the 100-Layer Lasagna, featuring Chris Becker’s excellent Della Terra pasta. “We want people to have new choices, to get excited about new options here,” Le said. “We can also make changes as necessary, because everything won’t necessarily work.” In fact, The Collective closed its coffee shop concept in less than two months. That kind of flexibility gives customers confidence that they’re getting the best options available, and it provides more opportunities for concepts waiting to incubate their business ideas. Already, Bowls & Berries, a new smoothie and acai berry bowl concept is set to go into The Collective next to Theo’s Donuts. Giving customers multiple options, and giving local eateries an incubator space makes the food halls a solid choice for both groups, and both the food halls have strong local representation. Parlor has three Kansas City concepts and four locals, while The Collective has only one non-local, a waffle concept from Dallas.
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SPECIAL ADVERTISING SECTION
Chef Profiles November kicks off the season of getting together and enjoying some seriously delicious food. With families coming into the 405 for the holidays, you’ll want to know the hot spots for a premier dining experience, and the people who make the magic. These chef’s are defining the 405 culinary landscape. 64
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Deep Fork Group Great taste is always on the menu at the Deep Fork Group’s family of restaurants. With locations on Western and in Deep Deuce, The Wedge serves hot, tasty wood-fired pizza – including gluten-free and veganfriendly options – as well as sandwiches, pasta, brunch and seasonal specials. Comfort food rules at The Drum Room, thanks to a menu featuring some of the finest fried chicken in town and a fully stocked bar. Or get the best of both worlds and more – made-from-scratch pizza, burgers, salads, cocktails and fantastic chicken – by visiting Drum Room Wedge in Midwest City. And for fine dining, Bricktown destination The Mantel offers top-tier steaks, seafood and more in sublime ambiance. The Deep Fork team’s combined talents and expertise in the food industry make for a diverse dining experience, from steak and wine to fried chicken and waffles. The freshest ingredients, excellent service, fun and vibrant atmospheres – it all adds up to a great time, every time.
Dave Attalla - Owner Operator / Drum Room Wedge / Midwest City Rob Digiovanni -The Mantel Wine Wine Bar & Bistro / Bricktown Eston Esau - GM Wedge Pizzeria / Western Armando Cortez - Wedge Pizzeria / Deep Deuce
www.thewedgepizzeria.com 230 NE 1st St (405) 270-0660
2320 S Air Depot Blvd Midwest City, OK (405) 455-2524
www.drumroomokc.com 4309 N Western Ave (405) 604-0990
www.themantelokc.com 201 E Sheridan Ave (405) 236-8040 405 MAGA ZINE | NOVEMBER 2019
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Jonathan Krell Combining rustic and elegant Italian dishes, Patrono’s menu is the best expression of Italian cuisine in Oklahoma City. Executive Chef Jonathan Krell brings an eclectic background and decades of experience to a focused menu that delivers on flavor, creativity and elegance. The menu changes seasonally to provide diners the freshest and best local ingredients, as well as items responsibly sourced from other parts of the country and world. Nailing down a specialty with Chef Jonathan is impossible, as he is one of the most versatile chefs in the state. From rich, hearty Bolognese to beautifully prepared and plated octopus or fish, he has a knack for combining ingredients, layers of flavor and traditional favorites in beautiful dishes. Choose from pasta dishes with locally made Della Terra pasta, steaks, chops, and creative seafood, as well as regular features and an indulgent dessert menu. Situated just north of the Civic Center, Patrono is a destination for pre and post-event dining, drinking and meeting friends. The wine list is built on fine Italian wines from all the major regions, and GM Robert Painter and his staff are thoroughly trained to guide you through the list.
www.patronookc.com 305 N Walker Ave, Oklahoma City, OK 73102 (405) 702-7660 66
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Alain Buthion & Michel Buthion La Baguette Bistro has evolved from its early days as a bakery and coffee shop more than thirty years ago to a premiere dining destination in Oklahoma City. Brothers Alain and Michel Buthion grew up around food in southern France, watching their father, a butcher, deliver excellent customer service and masterful techniques. Alain pursued his formal culinary training in Grenoble, France, and Michel has always focused on service and customer experience. The brothers are restaurateurs in the traditional sense of the word; they are in La Baguette every day, overseeing operations and guaranteeing an exceptional customer experience. Using classical French techniques and the highest quality ingredients, Alain’s kitchen serves breakfast, lunch, brunch and dinner, including French favorites like crepes, escargot de Bourgogne, beef tartare, and the best duck in Oklahoma City. The wine list is populated with beautiful French wines from every major region in France, and Michel has a special affection for rosÊ, so you will find one of the best selections in the metro on his list. The specialty grocer and wine shop attached to La Baguette allows you to purchase some of the favorite things you tried in the restaurant to enjoy at home.
ALAIN BUTHION
www.labaguettebistro.com 7408 N May Ave, Oklahoma City, OK 73116 (405) 840-3047 405 MAGA ZINE | NOVEMBER 2019
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Patrick Williams & Paul Langer Chef Patrick Williams said his cuisine at Flint in the Colcord Hotel reflects the crossroads of cultures that formed Oklahoma. By choosing the best of each culinary region, he and his team are able to deliver a blend of flavors that evokes the comfortable feeling of home-cooked favorites in an casual fine dining atmosphere. Mississippi catfish battered with masa, and served with a succotash of seasonal vegetables is one of the chef’s favorites, but the variety allows for everyone to find something they love, like black bean hummus, locally sourced No Name Ranch pot roast, harissa roasted cauliflower, or classic Benedicts for brunch, alongside creative twists like shakshuka verde. The menu is creative, eclectic and somehow comfortingly familiar.
At the top of the city, Vast provides the best view of central Oklahoma, combined with Chef Paul Langer’s stellar menu of regional favorites. The smoked lamb ribs and seared gulf shrimp are the house specialties, but a modern restaurant—especially the city’s crown jewel—has to adapt with changing tastes, and Vast has been on the leading of edge of OKC’s conscientious eating movement. The monthly vegan tasting menu guarantees one of the most thoughtful, delicious and beautiful vegan options in the city. Dining options include private dining rooms, open dining room, bartop and cocktail lounge with full dinner service, including access to the remarkable wine list and creative cocktails.
CHEF PATRICK WILLIAMS - FLINT & CHEF PAUL LANGER - VAST
www.FlintOKC.com 15 N Robinson Ave OKC, OK 73102 (405) 605-0657 68
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www.VastOKC.com 333 W Sheridan Ave 49th Floor OKC, OK 73102 (405) 702-7262
SPECIAL ADVERTISING SECTION
Fabio Viviani & Jonathon Stranger Top Chef alum, Chef Fabio Viviani, and Oklahoma City-native, Chef Jonathon Stranger offer two unique concepts to residents and visitors, alike, of the 405. Chefs Viviani and Stranger are driven by not only producing memorable dining experiences for all, but also by consciously investing in OKC and supporting the ever-growing industry workforce that hosts and serves a big league city. Nestled within Nichols Hills Plaza in the heart of OKC, Osteria is dedicated to the direct translation, a “simple restaurant,” of its Italian namesake, with a commitment of immensely welcoming and comforting service day after day, featuring woodfired pizzas and house-made pasta in a cozy atmosphere. Now open in Deep Deuce, adjacent to - and walkable from - all points near downtown, Bar Cicchetti is a Mediterranean-inspired sports bar with a communal feel, centered around small and large plates, lounge seating and a 300 inch TV screen set amongst gorgeous decor. Central to the duos’ ethos, guests will find organic, regionally-sourced and sustainable ingredients on each menu, along with innovative cocktails, a range of local craft beer on tap, and modern design details. We hope to see you soon!
JONATHON STRANGER & FABIO VIVIANI
www.osteriaokc.com 6430 Avondale Dr, Nichols Hills (405) 254-5058
www.barcicchettiok.com 121 NE 2nd Street (405) 795-5295 405 MAGA ZINE | NOVEMBER 2019
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Whiskey Cake We’re serving up tasty farm-to-kitchen dishes & cocktails out of our from-scratch-only kitchen and bar. Microwave? Never heard of it. We use slowcooking methods on our live-wood grill, smoker, and spit because food just tastes better that way. We believe that local is a place as much as it is a way of eating. Everything on our menu is infused with and inspired by the local ingredients available each season. All of this goodness is served to you as you kick your feet up in our rocking chairs, dine at a fancy table, or relax out on our porch.
www.whiskeycake.com 1845 Northwest Expy, Oklahoma City, OK 73118 (405) 582-2253 70
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SPECIAL ADVERTISING SECTION
Jeff Patton is the recently appointed executive chef of Mary Eddy’s Kitchen x Lounge, located within 21c Museum Hotel Oklahoma City. Jeff joined the ranks of Mary Eddy’s as a sous chef in 2016 and quickly rose through the ranks to become chef de cuisine. Now as executive chef, his menus showcase his respect for the ingredients coming in from our farms and partners. Join Jeff and team for breakfast, lunch, dinner, and weekend brunch and enjoy signature items like our Porcini Rubbed Sirloin, inspired by Jeff’s love of fall colors. Visit the website for up-to-date menus and reservations. “I moved halfway across the country to join the opening team for Mary Eddy’s,” said executive chef, Jeff Patton. “Having the opportunity to now take the reins and share my food and perspective could not feel more right. I am excited to work with the incredible team at Mary Eddy’s to make an impact on the future of food here in Oklahoma City.”
www.maryeddysokc.com 900 W Main St, Oklahoma City, OK 73106 (405) 982-6960
Jeffrey Holloway Jeffrey L. Holloway grew up around the restaurant business. Noticing his passion at an early age allowed Jeffrey to pursue a degree from the world-renowned University of Nevada, Las Vegas in Food and Beverage Management. While in Las Vegas, Jeffrey studied under some of the best restaurateurs and chefs from Joel Robuchon, Tom Colicchio, and Michael Mina. After graduating from the University, Jeffrey spent time studying in Southern France until enrolling in the Culinary Institute of America at Greystone in St Helena, California. While in Napa, Jeffrey spent time studying food and wine. After finishing at the CIA, Jeffrey found a culinary spot in Healdsburg, California working for Chef Charlie Palmer. There he was exposed to the best cuisine of the area and experienced the fresh farms the area had to offer. Upon returning back to Oklahoma Jeffrey has now taken on the role of Chef to the Holloway Restaurant Group. Most recently, Holloway Restaurant Group opened Sparrow Modern Italian in Edmond.
www.hrgok.com 501 S. Boulevard Edmond, OK 73034 405-715-2333 405 MAGA ZINE | NOVEMBER 2019
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Plant’s fall menu has arrived, and this vegan comfort food, including butternut soup, pumpkin toast and a harvest salad, is equal parts sumptuous and virtuous.
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Vegetarian Vibes P L A N T- B A S E D D I N I N G I N T H E 4 0 5 BY GREG HORTON | PHOTOGRAPHY BY RACHEL MAUCIERI
O
ne of the tests of childhood was learning to love vegetables, with the implicit message that embracing adulthood meant at least eating vegetables rather
than hiding them in the leg of the dining room table or surreptitiously feeding them to the dog.
Oklahoma City has been slow to embrace vegetarian and vegan cuisine, but the opening of a new crop of restaurants with thoughtful, intentional, creative plant-based options indicates that we may have finally arrived at adult palates, which is to say, a palate that appreciates good food irrespective of its component parts. Substantially ahead of the curve was The Wedge Pizzeria, 4709 N. Western Ave., which opened in 2007, a time when vegetarian options were rare, usually consisting of steamed broccoli or a salad, and vegan fare was an urban legend. Elena Farrar, the opening manager, said the original pizza crust was vegetarian; it contained milk. “We tasted it without, and realized it was just as good either way,” she says. “There was nothing to be gained from making it the more expensive way, so we ditched the milk and advertised vegan pizza. Back then, there were a lot of vegetarians, but very few vegans.” A year later, the Deep Fork Group opened The Wedge Pizzeria’s Deep Deuce location, this time with a plan to reach the growing vegan crowd.
The urban core has the highest concentration of vegans and vegetarians, so restaurants that cater to the demographic tend to group inside the core. “We developed a cashew cheese for Deep Deuce,” Farrar says. “For the first year at Western, we’d simply gone with no cheese, but we wanted to target the vegan crowd with more interesting options.” Farrar is an omnivore, but she appreciates good plant-based cuisine, which is why roughly three quarters of the menu she oversees at Elemental Coffee, 815 N. Hudson Ave., is vegetarian or vegan, down to her grab ’n’ go options on weekday mornings. One of the logistical issues with true vegan food is that it requires separate prep areas, and that can be problematic in small, space-challenged eateries. Elemental has plenty of space, thanks to a large storage area, but not every restaurant can pull it off. Vast, the top-of-the-city restaurant atop the Devon Tower, has one of the largest kitchens in the state, and it switched from a vegan-focused week monthly to a vegan tasting menu this year, but not because of space issues. Chef Kurt Fleis-
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Clockwise from top left: a Spring Bowl of gorgeousness from the Loaded Bowl, the semilegendary Sweet Jesus sandwich from Elemental Coffee and the house-made veggie burger from Red Cup.
chfresser said that the tasting menu makes more sense because it leads to less waste; items aren’t prepped and then not used with the tasting-menu system. Conventional restaurants like Vast that do thoughtful, intentional vegan cuisine will often find themselves the happy recipients of more guests than just the vegan diners. Fleischfresser said one vegan guest will often bring 2-3 omnivores, a party that wouldn’t land at a restaurant without vegan or vegetarian options. The plant-based dining crowd has been making this point for years. Some concepts, like The Collective, are listening.
Strange as it sounds, you can find Chef Beth Ann Lyon’s beautiful, thoughtful vegetarian fare right next to a stand offering a vegan fried taco at The Collective. This is the genius of a food hall: choices for nearly every appetite and dietary restriction with common seating and shared bars. New, more traditional restaurants are including the options, too, though. The Hamilton Supperette & Lounge in Northpark Mall has only seven entrée options, and the Portobello Rockefeller—a vegetarian dish that can easily be converted to vegan—is one of them. Mexican Radio opened in Plaza District with vegan and vegetarian cont’d on page 77
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Victoria Kemp
E
specially for a restaurant, 67 years is a long time. The original Florence’s Restaurant opened in 1952 at 916 NE 4th; Florence Jones leased the property until 1969, when
she built the current facility at 1437 NE 23rd. Her
daughter, Victoria Kemp, who now manages day-today operations, said the restaurant served breakfast from the beginning until about a year and a half ago.
“We were still making a profit at breakfast, but it
wasn’t enough to want to get up at 6 a.m. every day,” Kemp says. “When I told my mom I wanted to stop, she didn’t complain, so I assumed she was tired, too.”
A few things have changed at Florence’s – not the
food, though – since Kemp assumed operations seven years ago. The back of house is still a scratch kitchen, and Florence (now 88) still shows up for work every day, but Kemp is building a bigger brand, one that includes a new breakfast location.
“I’ve already committed to opening another
location, and we will focus on breakfast,” Kemp says. “We’re partnering with Jabee (Williams), and one of the locations we’ve considered is the original Florence’s space.”
As of our print deadline, a final decision on that sec-
ond location has not been decided, so Kemp is focusing on installing outdoor seating at the current Florence’s, as well as her new role as the president of the East End District merchant’s association. The new district has already been approved, and plans are underway to create public art installations – in partnership with Black Space, a non-profit organization – from N Kelley to Martin Luther King.
Even with the changes, the food at Florence’s will
remain “country food,” as Kemp calls it. “It’s food my grandmother made,” she says. “The gravy on the chicken-fried steak was the first thing I learned to cook as a child.”
East Side Story FLORENCE’S DELICIOUS LEGAC Y
Kemp said the smothered chicken is her favorite
item on the menu, besides the gravy, but don’t miss out on Florence’s signature yam-fried chicken or the pear pie with ice cream. “The food is the kind everyone can gather around,” Kemp says. “We’ve had Mayor Holt and his family in a few times. Governor Fallin ate here, too. We get all kinds, all races, all economic groups,
BY GREG HORTON, PHOTOS BY RACHEL MAUCIERI
and that’s how we want it.”
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We’re Not Yolking GIVE THE DEVILED EGGS THEIR DUE
BY GREG HORTON, PHOTOS BY RACHEL MAUCIERI
J
onathan Krell remembers his
grandmother’s main directive about
food,” Krell explains. “The prep is terrible.
“They involve a lot of work for not a lot of
the deviled eggs that were on the
That’s why they were typically special
table for special occasions: “Don’t eat
occasion foods for people growing up. Who
those! They’re for company.” Now, Patrono’s
wants to peel that many eggs?”
executive chef includes deviled eggs on their
menu every spring and summer.
seems obvious, but it’s possible to buy whole
“I remember having them mainly in warm
weather,” Krell says. “For me, they’re always
Jones Assembly
Patrono always starts with fresh eggs. That
bags of boiled and peeled eggs, saving a ton of prep work … while substantially reducing the
associated with summer get-togethers.”
flavor and freshness. After the fresh eggs, it’s
simple: mayo, onion powder, mustard seeds,
with texture, and bacon is a solid choice. This
have been popping up on restaurant menus
salt and pepper. As for the mayo?
year, Patrono’s had crispy farro on top. When
around town, a delicious decision that is
For the past couple of years, deviled eggs
somewhat surprising for one important reason.
“Always and only Hellmann’s,” Krell says.
it first opened, Bar Arbolada used a sliver of
Adding something crunchy on top helps
olive, but owner Riley Marshall said the olive went away because more customers preferred it without – the crispy ham on top still takes
The Manhattan
care of the added texture, though.
At Jones Assembly, Chef Kevin Lee uses
pickled onions for color and texture. The egg itself is pretty straightforward, which is as it should be, since, according to Krell, nostalgia is one of the most important factors around enjoyment. “Everyone probably has a specific experience of them from childhood, so don’t overcomplicate them,” he says.
At Social Deck and Dining, they’re served
with Nueske’s bacon, and not just a little piece of bacon; it’s a whole side order. Scratch Paseo opts for “Carbonara Deviled Eggs,” so they’re served with crispy pancetta and a parmesan crisp – one of the better touches you’ll find around town. Sometimes, though – it’s good to go with the classics: The Manhattan serves their deviled eggs like many families did, with mustard and sweet relish. Simple, delicious, Instragrammable.
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The Southwest Salad from Plant: massaged kale, black beans, carrot, cabbage, red onion, pumpkin seeds, cilantro and cashew dressing.
from page 74
options, including the Potato Crunch Wrap, a dish that long-time vegetarian Emily Russell calls one of the best vegetarian dishes in Oklahoma City. “My husband is pretty much a carnivore, and he loves it, too,” Russell says. “I like vegetarian food when it’s obvious the chef has put thought into it, and not just slapped an Impossible Burger on the menu. Good Egg does that well at Mexican Radio and Cheever’s.” Russell has been a vegetarian since she was 16 years old. Now, on the cusp of turning 28, she’s working as a full-time writer and running OKCVeggie.com in her spare time. The blog tends to focus on cooking vegetarian, but her Twitter feed also highlights great places to eat vegetarian around town, places that would surprise most locals, like Tandoor inside the Checker’s truck stop at the corner of East Reno Ave. and Martin Luther King Blvd. “When I started eating vegetarian, it was really hard to find places to eat out in the metro,” Russell says. “Now, it’s easy to eat vegetarian all over town. We have so many good, thoughtful options on menus.” Eating vegan is another matter. While Picasso Cafe in the Paseo Arts District and The Red Cup (Uptown) have faithfully served vegans for many years—along with The Wedge Pizzeria and Elemental Coffee—finding vegan on menus has been more challenging than vegetarian. Chef Emma Ryan hopes to add to the options with her new Midtown restaurant, Plant. Everything that can reasonably be made in-house is, and early indications are that she’s going to be very busy, serving up healthy vegan options that emphasize the ingredients, like pesto, miso, quinoa, and fresh vegetables, while avoiding the trap of
making vegan “chicken-fried steak” or mushy veggie burgers with the consistency of clumpy pudding. Plant also makes ice cream in-house, and while the consistency isn’t the same as traditional offerings, it is smooth and creamy. In fact, if customers blind tasted it against traditional frozen desserts, it’s likely they would have a hard time distinguishing, and they probably wouldn’t care anyway, as Ryan’s recipes are delicious. That seems to be the key to the ongoing growth of plant-based cuisine: make it delicious, make it fresh, let the vegetables, grains, fruits, etc., speak for themselves, and people who love good food will make it part of their rotation.
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MAPS FOR HUMANIT Y UPCOMING VOTE ON MAPS 4 EMPHASIZES SOCIAL NEEDS IN OKC By George Lang | Photos by Lisa Schlereth
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KLAHOMA CITY MAYOR DAVID HOLT officially began his campaign for Metropolitan Area Projects Plan 4 (MAPS 4) in September, but the omnibus vote to fund 16 civic projects was on his mind months before, when the city began soliciting the public for ideas. The biggest shift in the type of projects included in MAPS 4 over previous initiatives is an emphasis on needs rather than wants, an evolution that Holt said comes directly from the citizens. “I mean, it feels people-driven, and maybe not surprisingly and not coincidentally, the package itself is ultimately very people-centered,” Holt says in an interview with 405. “You know, 70 percent of the dollars are going to neighborhood needs and human needs, partly because that’s what the people wanted and partly because that’s really, I think, where the needs are in 2019.” While there are obvious carrots for various interests in the $978 million package — $115 million in improvements to Chesapeake Energy Arena, itself part of the first MAPS referendum; a $63 million fairgrounds coliseum to replace Jim Norick Arena; and a $37 million multipurpose stadium — nearly three-quarters of the line items in MAPS 4 address community issues. Those projects include public funding directed toward homelessness, mental health and addiction, new or improved routes for Central Oklahoma Transportation & Parking Authority (COTPA) bus operations, new and improved sidewalks and bike lanes and a diversion hub to address justice and rehabilitation for nonviolent offenders. Ward 2 councilmember James Cooper, elected in February as part of a progressive caucus in Oklahoma City Council that includes JoBeth Hamon of Ward 6 and Ward 7’s Nikki Nice, said MAPS 4 looks a lot like his campaign platform. “Just to drill down real quick on an example of how the priorities have shifted, take the senior wellness centers,” Cooper says. “You have the senior wellness centers in MAPS 3 versus the senior wellness center in MAPS 4. The critical difference is, this senior wellness center, wherever it shall go, will be based on measurable metrics that have to do with making sure that people in low-income parts of town with disproportionately poor health outcomes will have access.
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“That is the sort of attention to care we took this time with the proposals in MAPS 4. That proposal … people can say what they will about the process this time around, but I can tell you that, because Mike Dover, the MAPS citizen advisory representative for Ward 2, came and spoke at a MAPS 4 meeting and specified why this senior wellness center had to be different for MAPS 4, that it had to be about the people who need access to it the most.” The MAPS 4 initiative will include funds from the MAPS endowment that will subsidize low-income residents’ membership in all of the facilities.
TOPIC TURMOIL
Not all line items in MAPS 4 are unilaterally popular. While there has been public pushback on economic development items such as the multipurpose stadium and improvements to Chesapeake Arena, there is also opposition among some citizens to the human needs planks in the MAPS 4 platform. Hamon said she heard such criticism from within her ward. “The way they put it was, ‘It really seems like we’re just spending on municipal needs rather than big shiny projects,’ and they said it like it was a negative; like it was a bad thing,” Hamon says. “It was an interesting commentary from a very particular perspective, but the way I see that, there are things at the city level that have long been underfunded: infrastructure needs and services to the community like our parks, like sidewalks and complete streets in general that can truly be transformational and make quality of life improvements.” That division in values is evident at the council level. At the Aug. 20 city council meeting, Ward 5 councilmember David Greenwell called for accountability for programs such as the $50 million earmarked to address homelessness, arguing that outcomes in other cities that implemented such programs were not as successful as supporters suggested. Hamon countered that economic development line items in MAPS 3 were not required to report financial viability or outcomes. She said that when proposals “come from people
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OKC Mayor David Holt, center holding giant scissors, celebrates the grand opening of Scissortail Park with former OKC Mayor Mick Cornett, left of Holt, and local dignitaries before the Kings of Leon performed in September.
who say, ‘We’re spending tax dollars already over here like this, let’s spend them over here doing something more humane,’ somehow we have to give them, like, the third degree?” Hamon said she stands firm on the human-oriented projects. “I would argue that a lot of the historical idea about MAPS is that, with these attraction economy projects, we would be increasing our tax base,” she says. “It’s arguable whether that is the case, because so much research shows that cities investing in stadiums and those sorts of things, there’s not a lot of evidence that it increases tax revenue. But I would also argue that in a lot of ways, things like mental health, investment in affordable housing and even parks, it has been proven in other cities that, when you invest in affordable housing, it’s much cheaper to put someone in a home than to have them live outside and have all the public services that it costs to spend on them.”
MAPS’ ORIGIN STORY
When Oklahoma City initiated the first Metropolitan Area Projects (MAPS) vote for a penny sales tax to cover civic improvements, the city was still reeling from two decades of disastrous setbacks. The urban renewal effort known as the Pei Plan resulted in the demolition of several downtown landmarks in the 1960s and ’70s, effectively creating what city planners refer to as a “doughnut hole.” When Penn Square Bank failed in July 1982 after years of issuing high-risk loans to energy companies, the cratering of the energy
industry and the ensuing economic catastrophe essentially lit the rest of the doughnut on fire. For years, Oklahoma City seemed to collectively suffer from low self-esteem. Bond issues for infrastructure improvements were notorious failures – voters did not see the importance of parks initiatives or even better streets. It was as if residents had collectively decided that Oklahoma City did not deserve to be better. “A few years ago, I began researching the city’s history for a book I’m working on about the Sirloin Stockade murders in 1978,” Cooper says. “The real horror for me is the ’70s and ’80s, when we could not, for the life of us, get voters to approve bond elections. When I hear people say, ‘Let’s break up MAPS. Let’s have separate votes for each individual project,’ I worry that too many of us have forgotten or did not live through an Oklahoma City from the ’70s, ’80s and early 1990s. And there’s no way on God’s green earth, as Ward 2’s councilperson, I’m taking Oklahoma City back to 1992. Not going to happen.” The final straw came that year, when United Airlines passed on locating a maintenance facility in Oklahoma City in favor of Indianapolis, because the airline determined that the Indiana capital offered a better quality of life. In response, then-mayor Ron Norick proposed an omnibus package of civic improvements, an all-or-nothing sales tax initiative to help Oklahoma City break out of its downward trajectory. First projects included the original $90 million allocated for Chesapeake Arena (formerly Ford Center), Bricktown Canal, Chickasaw Bricktown
“WE’RE SPENDING TAX DOLLARS ALREADY OVER HERE LIKE THIS, LET’S SPEND THEM OVER HERE DOING SOMETHING MORE HUMANE...”
Ballpark, the extensive renovations to Civic Center Music Hall, Ronald J. Norick Downtown Library and Oklahoma River, among other items. Subsequent MAPS votes centered on MAPS 4 Kids, which poured $700 million into school districts serving Oklahoma City residents, and MAPS 3, which is still being implemented and includes the recently opened Scissortail Park, the first four senior wellness centers, OKC Streetcar and the under-construction convention center, among others. The Better Streets, Safer City initiative carried over the penny sales tax in 2017, and will cease collections March 31, 2020.
ONE VOTE, ONE CITY
While Hamon and Cooper both philosophically oppose civic-funded stadiums and arenas used by private corporations such as sports teams and concert promotion companies, both councilmembers were swayed in part by the MAPS 4 funds earmarked for Chesapeake Arena’s Loud City, the top-level seats most affordable for middle- and lower-income fans. Hamon said she did not want to torpedo much-needed social programs because of her misgivings about business-driven projects. “I just finally thought that I can’t see us waiting until the next bond election to fight for some affordable housing in that package,” she said. “If my ‘no’ vote on this basic principle would give fuel to the fire of people voting ‘no,’ I can’t go to someone I know who lives outside and say, ‘Sorry, I just think this principle is really important to me when you work 40 hours a week, live outside and can’t access housing.’ I could not square that. I could not look that person in the eye. In this instance, I’m just going to swallow that pill.” That omnibus approach to civic improvements drew fire in September, when former Ward 2 councilmember Ed Shadid filed an injunction with the Oklahoma Supreme Court to halt MAPS 4. In his petition to the court, Shadid’s attorney, Jay Barnett, claimed that MAPS violates Article 5, Section 57 of the Oklahoma Constitution, which calls for pieces of legislation to contain only one subject. Holt said the process works, and economic development initiatives that keep Oklahoma City competitive will help drive social programs in future MAPS iterations. “The up-or-down vote has been intrinsic to the model since the beginning,” Holt says. “It ensures that a broad spectrum of priorities are met. Like everybody, I just want to pay for the stuff I like and not the stuff I don’t like, but that’s not really how this whole thing works, this thing called society. If your priorities are addressed, I think you have to accept that other peoples’ priorities are being addressed, or else we can’t really function as a society.”
From top: MAPS 1 project the Bricktown Canal, MAPS 3 project Scissortail Park and another MAPS 1 success story, the Ronald J. Norick Downtown Library
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ON THE R ADAR
You’re Invited
MUSIC
OKLAHOMA ARTIST INVITATIONAL
T
NOV 1 YOUNG THUG & MACHINE GUN KELLY Hip-Hop artist from Atlanta, Young Thug is set to go on tour with reputable rap artist (who can often be seen acting on the big screen) Machine Gun Kelly. Catch the pair at the OKC Zoo Amphitheatre on the first Friday of November. The OKC Zoo Amphitheatre 2101 NE 50th St. thezooamhitheatre.com
he Oklahoma Artist Invitational (OAI) began in 2010, when a group of artist friends established this biannual show. The fall show is Nov 15-17. Hours are Friday 4:00 to 8:00 p.m., and Saturday and Sunday 11:00 a.m. to 5:30 p.m., at Jerome’s at the Shoppes at Northpark, 12100 N. May Ave. The show’s inaugural venue was the Mercy NeuroScience Institute, which prompted the group to adopt Parkinson’s disease and stroke presentation as primary beneficiaries. A percentage of total sales from each show is donated to advance research and development. To date OAI has contributed more than $30,000 to the institute.
NOV 4 POST MALONE Post Malone is all the rage right now and he brings in a fanbase of different ages. Malone recently collaborated with Ozzy Osbourne on his new album, Hollywood’s Bleeding. We’re unsure if Ozzy will be joining him at Chesapeake Energy Arena, but it will be well worth buying a ticket to see the show. Chesapeake Energy Arena, 100 W Reno Ave, OKC, chesapeakeenergyarena.com NOV 8 GREGORY ALAN ISAKOV They don’t make musically gifted people like Gregory Alan Isakov. The indie-folk musician maintains a flourishing music career along with his 3 acre-farm of vegetables back in Colorado. Talk about multitasking! The Jones Assembly, 901 W Sheridan Ave, OKC, thejonesassembly.com NOV 8 CHRIS YOUNG If you were Raised on Country, then you’ll want to rock out with Chris Young with special guests Eli Young Band. The country music star has played across the country to maximum capacity crowds and he’s bringing the momentum to OKC. Chesapeake Energy Arena, 100 W Reno Ave, OKC, chesapeakeenergyarena. com NOV 14 THE CHAINSMOKERS The multi-platinum duo is headed to the Peake! With special guests 5 Seconds of Summer & Lennon Stella, the performance should bring the house down. But not actually,just figuratively… Chesapeake Energy Arena, 100 W Reno Ave, OKC, chesapeakeenergyarena.com
EVENTS NOV 2 OCS SAINTS 5K AND FUN RUN Ready, set, GO! The start of a new annual tradition is taking place at Oklahoma Christian School’s campus and students, staff, alumni and community is invited to register! The run will act as a fundraiser to help develop new school programs and activities for the community. 1300 W Covell Rd, Edmond, OK 73003 runsignup.com/Race/OK/Edmond/ OCSSaints5KRun NOV 2 MAMAFEST Calling all mamas! The notable baby store, Max Mama’s, presents Mama Fest. This one-day event will include resources needed for parenting your young ones, advice from industry experts and vendors to shop from! Whether you are expecting, experienced, or go by “Daddy,” you are welcome at Mama Fest.
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The OAI show is free to the public, and in addition the fine art, a stroke prevention presentation will take place Saturday and Sunday at 2:00 p.m. by Dr Richard V. Smith Medical, director of the Mercy NeuroScience Institute.
Embassy Suites Norman, 2, 501 Conference Dr, Norman, OK, https://www.eventbrite. com/e/mama-fest-tickets NOV 7-10 MISTLETOE MARKET Do you want to indulge in guilt-free holiday shopping? Well then Mistletoe Market is where you need to be. Hosted by the Junior League of OKC (which has raised $1.5 million for OKC through these kinds of fundraising efforts), you can choose from 100 Oklahoma & nation-wide vendors to get everything checked off your holiday gift list. Happy shopping! Cox Convention Center, 1 Myriad Garden, OKC, jloc.org NOV 10 HOLIDAY SHOPPING EXTRAVAGANZA Head down to the OKC Farmers Market for an Oklahoma Holiday Extravaganza. At the event, you can enjoy local wine tastings, entertainment, pop-up shops and even pictures with Mr. & Mrs. Claus!. Dogs are welcome and something else to lure you in… lots of free parking. Come one, come all! OKC Farmers Public Market, 311 S Klein Ave, OKC, Okcfarmersmarket.com NOV 22 STOCKYARD CITY TREE LIGHTING One of Oklahoma City’s historical gems is Stockyard City. The district is having their annual tree lighting ceremony with carolers & Santa Claus spreading cheer throughout the streets. Bring on the holiday spirit! Stockyard City, 1307 S. Agnew Ave, OKC, Stockyardcity.org
ENTERTAINMENT NOV 3-24 SUNDAY PERFORMANCES IN THE PARK Have you got to check out Scissortail Park yet? If you haven’t, then you must catch one of the local performances they put on every Sunday in November. You
NOVEMBER 2019 | 405 MAGA ZINE
may catch a live music performance or a children’s dance troupe, but the best part? All ages are welcome, so it’s a family affair every Sunday! 300 SW 7th St, OKC, Scissortailpark.org
performance, SpongeBob The Musical. They will have multiple shows throughout the week so the stress of planning is off! Civic Center Music Hall, 201 N Walker Ave, OKC, Okcbroadway.com
NOV 14 ANJELAH JOHNSON We all know the name Bon Qui Qui, right? Well if you don’t, type it in google right now and you will immediately. The MADtv star & Bon Qui Qui comedian, Anjelah Johnson, will be here to share some of her comical stories like her viral nail salon experience. The Criterion, 500 E Sheridan OKC, criterionokc.com
NOV 22-24 THE NUTCRACKER The tale as old as time is hitting The School of Dance at OU this late November to get you into the holiday spirit! Watch Clara as she dreams and dances her way to the Kingdom of the Sugarplum Fairys with her Nutcracker Prince. University Theatre, 540 Parrington Oval, ou.edu/finearts
NOV 15 JIM GAFFIGAN Comedy legend Jim Gaffigan is a 4-time grammy nominated comedian, actor, writer, producer, New York Times bestselling author, emmy winner & the list goes on and on. He’s coming to Oklahoma and he has some serious thoughts about Hot Pockets. You won’t want to miss it. Riverwind Casino, 1544 OK-9, Norman OK riverwind.com
BANDSTAND OCT 25-26 The show is fairly new; its music has already stood the test of decades. A group of veterans readjusting to life after WWII form a band … and maybe a new identity together., OCCC Theatre 7777 S May OKC 682.7579 tickets.occc.edu
NOV 6 BIANCA DEL RIO The New York Times calls her “The Joan Rivers of the Drag World,” and she’s taking her tour to Midwest City. The season six winner of RuPaul’s Drag Race has the biggest ever solo drag show in North America and has won several awards for her performances. Race your way to buy tickets! Rose State College Hudiburg Chevrolet Center, okccciviccenter.com, riverwind.com
THEATER NOV 12-17 SPONGEBOB THE MUSICAL Everyone’s favorite sponge is coming to Oklahoma City. Grab the kiddos and head to the Arts District to see the Broadway
SPORTS NOV 30 BEDLAM OU VS OSU Did you miss the sweet smell of rivalry? The Oklahoma Sooners will face Oklahoma State Cowboys in Stillwater this season. Who do you got? Boone Pickens Stadium, 700 W Hall of Fame Ave, Stillwater, tickets.okstate.com/football NOV 2-29 OKC THUNDER The Oklahoma City Thunder’s regular season kicked-off late October and is in full swing this month. Their first November home game at Chesapeake Energy Arena is on the 2nd against the New Orelean’s Pelicans, but check out the entire schedule at nba.com/thunder/ schedule. Thunder up! Chesapeake Energy Arena, 100 Reno Ave, OKC
710 8 N. WESTERN, SUITE D1, OKC | 405.242.2227 |
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AMERICAN
District – the chicken-fried steak comes recommended. 1610 N Gatewood, OKC, 982.1010 SCOTTIE’S DELI Soups, salads and especially sandwiches, all made from scratch and featuring meats that are cured, smoked and cooked in-house. Start with the pastrami and get ready to fall in love. 427 NW 23rd, OKC, 698.3696 SCRATCH Isn’t that the best place for food to come from? Top-of -the-line ingredients are combined into carefully concocted entrees, sides and wondrous craft cocktails. 132 W Main, Norman, 801.2900; 607 NW 28th, OKC SOCIAL The menu at this gathering spot is packed with American classics – and brunch is served every day of the week. 1933 NW 23rd, OKC, 602.8705
ASIAN
BLACK WALNUT Blending American cuisine with the neighborhood’s rich cultural history, with an eclectic, vibrant menu, thoughtful food and an unbuttoned atmosphere. 100 NE 4th, OKC, 455.6273
CHIGAMA Think of it as Asian-slashMexican; influences of both cuisines are ample in this kitchen’s creative tacos, rice bowls and other wideranging treats. 3000 W Memorial, OKC, 513.5999
BLOCK 23 The Sheraton’s house restaurant is a casual, contemporary, convenient spot for breakfast, lunch or drinks and snacks on the patio. 1 N Broadway, OKC, 455.6273
GOGI GO Fast-casual Korean barbecue in Midtown; pick your protein and customize the ingredients to a delicious bowl or wrap and get ready to come back again and again. 1325 N Walker, OKC, 778.8524
BUTTERMILK Get a fresh, hot start to the day at the Paseo’s brick-andmortar version of a beloved OKC food truck, specializing in a wide range of deliciousness served between biscuits. 605 NW 28th, OKC, 605.6660
GUN IZAKAYA It’s not about firearms; think Japanese street food like sizzling yakitori, plus super-fresh seafood, shareable plates and a bar loaded with serious sake. 3000 Paseo, OKC
CAFÉ 501 Stone-oven pizzas, fresh salads and specialty sandwiches on house-made breads. Add welcoming atmosphere and enjoy. 501 S Boulevard, Edmond, 359.1501; 5825 NW Grand, OKC, 844.1501
MAGASIN TABLE Midtown’s home for a modern take on Vietnamese cuisine – think pork buns, savory pho and especially the exceptional banh mi sandwiches. 3 NE 8th, OKC, 212.2751
HEFNER GRILL Upscale fare of steaks and seafood plus a tempting brunch, enhanced by a live piano and a spectacular view overlooking Lake Hefner. 9201 Lake Hefner Pkwy, OKC, 748.6113
RIVIÈRE MODERN BANH MI Exceptional Vietnamese-style sandwiches plus delicious extras plus a fully stocked bar await you in Midtown. 905 N Hudson, 604-3446
MARY EDDY’S Inside Film Row anchor 21c Museum Hotel, this showplace of a restaurant turns out a stellar menu of expertly tuned flavors and dishes meant to be shared. 900 W Main, OKC, 982.6900
SUSHI NEKO An established OKC favorite combining style with substance (in the form of an especially wideranging and creative sushi menu). 4318 N Western, OKC, 528.8862
BAKERY
10% OFF for all 2020 Reservations made by November 30, 2019
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NED’S STARLITE LOUNGE A successful GANACHE They serve les sandwiches, family catering business grew into a but this patisserie excels at lavishly retro-decorated bar serving 405.848.1415 • 7638 N. Western, OKC burgers, chicken-fried steaks and more. mouthwatering croissants, macarons, www.learningtreeokc.com 7301 N May, OKC, 242.6100 tarts and other baked treats inspired by the owners’ studies in Europe. 13230 NIC’S PLACE Justly renowned for his Pawnee, OKC, 267.912.5536 skill at the grill, burger master Justin Nicholas offers dinner and drinks served LA BAGUETTE Comfortable ambience in outstanding style at this Midtown diner and exquisite baking make a tres chic and lounge. 1116 N Robinson, OKC, 601. destination for brunch and beyond. 9234 1130 Rambling Oaks, Norman, 329.1101; 2100 W Main, Norman, 329.5822 THE PRESS Oklahoma-inspired comfort food in a former printing facility and garage in the Plaza
Vis i t
El Reno
this holiday season
• Historic Downtown • Unique Boutiques • Trolley Rides • Restaurants
• Coffee Shop • Wine Bar • 18 Hole Golf Course • Much More!
Save the Dates
FOR FAMILY FRIENDLY EVENTS!
November 10th, 3pm: Canadian County 8th Annual Veteran’s Parade & Program Downtown El Reno - www.elrenochamber.com November - December: Lights in Legion Park
Osteria
Legion Park - Train Rides, Smores, Santa & Mrs. Claus. Visit elrenotrourism.com for dates & details.
O
steria in Nichols Hills Plaza is the brainchild of celebrity chef Fabio Viviani and local restaurateur Jonathon Stranger. When you go, start with the burrata crostino, with pops of flavor from candied lemon and balsamic vinegar to set off the cheese so soft and creamy it’s like a new state of matter. Or, speaking of cheese, their version of mozzarella sticks is big, crisply fried planks showered in arugula – so it sorta counts as a salad – and served with sweetly tangy arrabbiata confit.
PIE JUNKIE A Plaza District haven for serious pie aficionados. Call ahead to order a whole pie or quiche or walk in and choose from what’s on hand; either way, the flavors are incredible. 1711 NW 16th, OKC, 605.8767
BAR & PUB FOOD BLU Just south of Main Street, this sleek bar stands out due to quick, courteous service and a menu with gourmet range. 201 S Crawford, Norman, 360.4258 CHALK SPORTS BAR A luxury sports bar featuring updated classics like pimentocrab wontons, fried deviled eggs, fish ‘n’ chips and more. 201 S Crawford, Norman, 360.4258 THE DALEY A craft cocktail and whiskey library in the Paseo Arts District. This hidden speakeasy is located within FRIDA southwest. 500 NW 28th St, OKC, 683.7432 THE MANHATTAN A stylish bar in the heart of downtown, its cocktail menu is packed, and don’t overlook the selections of sandwiches, salads and tasty treats. 210 Park Suite 150, OKC, 605.5300 OAK & ORE A Plaza District port of call, it’s best known for a carefully curated rotating selection of craft beers, although the menu (especially the fried chicken) is amply rewarding. 1732 NW 16th, OKC, 606.2030 PUB W Multiple sections provide a choice of atmosphere, but the menu filled with choice beer and “new classic” fare is a constant pleasure. 4 metro locations, pubdub.com
SEAN CUMMINGS IRISH RESTAURANT The namesake chef brings the food, drinks, music and atmosphere of an Emerald Isle public house back to the metro – go raise a glass. 7628 N May, OKC
December 6th: El Reno Main Street Downtown Christmas Parade www.elrenomainstreet.com December 8th, 2pm: Ft. Reno Firing of the Christmas Guns www.fortreno.org Close to you. Far from ordinary.
THE WINSTON A menu packed with intriguing possibilities among “elevated pub food” balances out an impressive selection of beer, wine and whiskies. Cheers. 106 W Main, Norman, 561.7616
BARBEQUE DECKLE SMOKEHOUSE Offering true Texas-style pit barbeque (nothing but oak for their smoke), its brisket, ribs and house-made German sausage are excellent. 324 W Edmond, Edmond, 657.2992 IRON STAR Specializing in “a unique and tasty spin on comfort food,” its entrees are excellent, and the sides here are equal players as well. 3700 N Shartel, OKC, 524.5925 SWADLEY’S Expertly prepared meats star in this Oklahoma chain’s crowd-pleasing menu. And if there’s a special occasion approaching, they’re also award-winning caterers. 6 metro locations, swadleys.com TEXLAHOMA BBQ Family owned and fabulously flavorful, its meats (especially the beef ribs) are eyerolling good. Don’t forget the espresso barbeque sauce! 121 E Waterloo, Edmond, 513.7631
Oklahoma City 2520 W Memorial Rd, Suite B Oklahoma City, OK 73134 (405) 751-8066
Mon-Fri: 9:00am - 6:00pm Sat: 10:00am - 6:00pm Sun: Closed
ORDER ONLINE! WE DELIVER! NothingBundtCakes.com
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FOOD & DRINK
ORNAMENTS, DECOR, AND MORE! OH MY!
BURGERS & SANDWICHES COW CALF-HAY This tempting burger spot offers ample flavor combinations, and the delicious never-frozen patties are mmmmmassive. Don’t forget the onion rings. 3409 Wynn, Edmond, 509.2333; 212 N Harvey, OKC, 601.6180 NEW STATE BURGERS The Plaza needed a burger place, and this little spot fills the bill perfectly thanks to wellexecuted griddle-top burgers and other options, and a robust, excellent cocktail menu. 1705 NW 16th, OKC NIC’S GRILL It’s small, it’s cash-only and the lines are often long, but the colossal onion burgers are easily among the metro’s best. Cheese and everything? 1202 N Penn, OKC, 524.0999 TUCKER’S ONION BURGERS With burgers, one side (fries) and one salad, the menu is easy to remember - and the execution makes the meal unforgettable. Add a shake and enjoy. 4 metro locations, tuckersonionburgers.com
CAJUN AUTOMOBILE ALLEY 905 N. BROADWAY, OKC 405.228.1014 OPEN 7 DAYS A WEEK
MAGNOLIA BISTRO Only open for lunch, serving classics like shrimp and grits, Natchitoches meat pies and blackened catfish. 722 N Broadway Ave #100, OKC, 673-7550
COFFEEHOUSE & TEA ROOM ALL ABOUT CHA Universal standards and unusual concoctions (the sweet potato latte is a wonder) in a cheerful atmosphere; the food options are worth investigating, as well. 5 metro locations, allaboutcha.net ELEMENTAL COFFEE Seriously spectacular coffee roasted in-house, augmented with locally sourced salads, breakfast options and other vegetarianfriendly treats. 815 N Hudson, OKC, 633.1703 RED CUP Curl up for conversation over great coffee, baked treats, vegetarian breakfast and lunch specials, and live music. It’s highly recommended. 3122 N Classen Blvd, OKC, 525.3430
CONTINENTAL THE MANTEL Steaks, seafood and other specialties combine with a refined atmosphere and outstanding service for a truly memorable meal, especially if you have a date to impress. 201 E Sheridan, OKC, 236.8040 THE METRO A perennial favorite that feels comfortably upscale, the far-reaching menu covers culinary high points from vichyssoise to crème brulée. 6418 N Western, OKC, 840.9463 PASEO GRILL Quiet and intimate inside, cheerful and comfortable out on the patio, with an award-winning menu inspired by the cuisines of Europe– try the duck salad. 2909 Paseo, OKC, 601.1079
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THE PRITCHARD WINE BAR Tempted by tempranillo? Musing about muscat? This Plaza District stop is amply stocked with exceptional wines, and sampling the varied dishes is a pleasure in itself. 1749 NW 16th, OKC, 601.4067 ROCOCO An “East Coast-style” restaurant with a diverse menu of international dishes, all set off by carefully selected wines to create the perfect dinner pairing. 12252 N May, OKC, 212.4577 SIGNATURE GRILL Unassuming locale; magnificent culinary rewards. The expertly considered menu mixes French and Italian flavors to present a few select dishes. 1317 E Danforth, Edmond, 330.4548
FRENCH CAFÉ CUVEE Located in Midtown’s magnificent Ambassador Hotel, this paean to the flavors of la belle France is a collaboration between star chefs and elite ingredients. 1200 N Walker, OKC, 898.8120 FAIT MAISON This classical French restaurant delivers exceptional cuisine made with exacting care – the name translates to homemade – for exquisite, if pricy, event dining. 152 E 5th, Edmond, 509.2555 LA BAGUETTE BISTRO Les Freres Buthion have deep roots in the city’s culinary landscape, and this flagship combines fine dining with a great bakery, deli and butcher on site. 7408 N May, OKC, 840.3047
INDIAN GOPURAM - TASTE OF INDIA A full-service restaurant whose richly appointed interior and attentive staff accord patrons the feel of fine dining, even during the plentifully stocked lunch buffet. 4559 NW 23rd, OKC, 948.7373 TAJ A set of Indian staples and delicacies - the menu has sections for vegetarian, tandoori, South Indian and Indo-Chinese specialties - plus full lunch and dinner buffets. 1500 NW 23rd, OKC, 601.1888
ITALIAN & PIZZA BAR CICCHETTI Small and large plates. A bold and fresh perspective on northern mediterranean flavors, with a communal, neighborhood appeal. 1121 NE 2nd St, OKC, 795.5295 BENVENUTI’S Subtly flavored minestrone to rich, hearty ragouts, the splendid menu keeps the booths full and diners planning return trips; don’t overlook Sunday brunch. 105 W Main, Norman, 310.5271 BELLINI’S Founder Tommy Byrd is back at the helm of the revitalized OKC legend, where the atmosphere is comfortably cool and the menu remains filled with classics. 6305 Waterford, OKC, 848.1065 BIRRA BIRRA CRAFT PIZZERIA Unique wood-fired craft pizzas, pastas, sandwiches and drinks. 1316 W Memorial Rd #102, OKC, 607.0060
MONI’S Handmade, New Jersey-style brick oven pizza and authentic pasta recipes from Southern Italy in a casual, comfy ambience (ideal for dates). 17200 N May, Edmond, 285.5991 OSTERIA Casual and unforgettable, thanks to a knockout menu of Italian inspiration and expertise from chefs Fabio Viviani and Jonathon Stranger. 6430 Avondale, OKC, 254.5058 OTHELLO’S Garlic bread and warm mussels to tiramisu and coffee – all you could want in a romantic Italian café. 434 Buchanan, Norman, 701.4900; 1 S Broadway, Edmond, 330.9045 PIZZERIA GUSTO Neapolitan-style pizza (which uses an extremely hot fire to quickly cook superfine flour crusts) stars alongside Italy-inspired entrees, pastas and appetizers. 2415 N Walker, OKC, 437.4992 SPARROW House-made pasta, locally sourced produce and fresh takes on classic dishes are helping this cozy Italian restaurant near downtown Edmond to soar. 507 S Boulevard, Edmond, 815.3463 STELLA A luscious spate of legitimately Italian tastes for a casual lunch, or romantic dinner, amid stylish scenery. The weekend brunch offerings are especially superb. 1201 N Walker, OKC, 235.2200 VICTORIA’S A relaxed atmosphere for enjoying superb pasta – the chicken lasagna and linguine with snow crab are especially excellent. 215 E Main, Norman, 329.0377; 3000 SW 104th, OKC, 759.3580 VITO’S RISTORANTE Homestyle Italian cuisine in an intimate setting where the staff and management treat customers like guests in their home. Calling ahead is recommended. 7628 N May, OKC, 848.4867 VOLARE A flavor-filled variety of Neapolitan-style pizzas, produced with haste from a specially imported oven, fill this stylish Campus Corner space boasting a serious rooftop patio. 315 White, Norman, 310.3615 THE WEDGE Wood-fired pies crafted from fresh ingredients (including figs or truffle oil) and made-from-scratch sauces. 230 NE 1st, OKC, 270.0660; 4709 N Western, OKC, 602.3477
MEDITERRANEAN & AFRICAN QUEEN OF SHEBA Practically the definitive example of a hidden treasure, the spicy, vegan-friendly menu of Ethiopian delights awaits the bold. Bring friends and be prepared to linger. 2308 N MacArthur, OKC, 606.8616 ZORBA’S For well over 20 years, Zorba’s has satisfied appetites and pleased palates with family recipes and flavors of Cyprus, Spain, Greece and Morocco. 6014 N May, OKC, 947.7788
MEXICAN & LATIN AMERICAN 1492 Authentic Mexican cuisine in an elegant atmosphere, combining its caliente flavors with fusion decor to make an ideal spot for a romantic evening. 1207 N Walker, OKC, 236.1492 FRIDA SOUTHWEST Food in bloom; drinks in spirit; a stunningly beautiful space in The Paseo. Southwestern spices set off a menu filled with choice and packed with flavor. 500 Paseo, OKC, 683.7432 MEXICAN RADIO Adding savor to the Plaza with a “laid-back taco shop” and more that favors flavor innovations over traditionalism, and good tastes for all. 1734 NW 16th, OKC, 900.5608 YUCATAN TACO STAND A Bricktown haven for feisty Latin fusion cuisine plus signature nachos and combos … and a selection of over 75 top-shelf tequilas. 100 E California, OKC, 886.0413
SEAFOOD C’EST SI BON The name is accurate: it is impressively good for lovers of Cajunstyle po-boys and crawfish etouffee, and the award-winning catfish is a must-try. 101 N Douglas, Midwest City, 610.2555 CRABTOWN A huge Bricktown warehouse where the Cajun Crab Boil is a favorite, guests are encouraged to “leave the silverware at home and dig in,” and taste is king. 303 E Sheridan, OKC, 232.7227 THE DRAKE The Good Egg Group’s flagship and a standard-bearer for diners who crave excellent seafood, it features the sea’s finest, plus an oyster bar and tempting cocktails. 519 NW 23rd, OKC TRAPPER’S FISHCAMP Zesty, widely varied flavor from the Pearl’s family of restaurants finds a comfortable home in a backwoods fishing lodge atmosphere with a full bar. 4300 W Reno, OKC, 943.9111
STEAKHOUSE MAHOGANY PRIME STEAKHOUSE The ambiance and service are sublime, but fine aged steak broiled to perfection is the star. 3241 W Memorial, OKC, 748.5959; 100 W Main, OKC, 208.8800 MICKEY MANTLE’S This lushly atmospheric social spot in Bricktown serves powerhouse entrées and sides with a full complement of amenities destined to impress. 7 S Mickey Mantle, OKC, 272.0777 ST. MARK’S CHOP ROOM An intimate neighborhood joint in Nichols Hills Plaza serving up fresh ingredients, fine wines and spirits. 76462 Avondale Dr, Nichols Hills, 848.6200
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L AST L AUGH
Holiday Road THE HIGHWAY IS THE DANGER ZONE BY L AU R E N ROT H | I LLU S T R AT I O N BY CO DY R A I N S
T
his time every year, AAA makes its predictions on how many drivers will crowd American highways for Thanksgiving. Whatever the number (it’s high), it means you’ll have plenty of turkeys to contend with on the road. Every travel service lists the same driving tips, with admonitions like “drive to arrive alive.” My suspicion is that the authors of these tips are child-free, stress-free, never-married rule followers – exactly the drivers you don’t want ahead of you on a two-line state highway if you already have blood pressure issues. As a service to you and your elevated blood pressure in this busy season, dear reader, I’ve adapted these tips to fit your real life: late for the door and looking for your keys.
1. Vehicle readiness. Good tires, recent oil change and all the mechanical stuff are best addressed in late October or early November. Real vehicle readiness means you’ve ensured a 5:1 ratio of charging cords to restless passengers, with the jacks to match each one. If not, you can bank on a backseat breakdown.
2. Leave early. “Early” is a relative term. No matter how you define it, someone in your clan will be offended by and vocal about the unholiness of the hour. Face it: if you’ve got kids, a day job, a hectic schedule, holiday meal prep to transport or any combination thereof, you’re not going to be on time anywhere. Late planes can sometimes make up the time in the air, but that doesn’t affect the Thanksgiving road, hot wheels, so just chill.
3. Buckle up. If you’re not doing this, ignore #1 and #2, then stay home and tempt fate with a deep fryer. 4. Pack plenty of snacks. Healthy, schmealthy. Healthy snacks are for January, after you’ve sworn off that Costco-sized box of Slim Jims, the leftover Halloween candy that’s
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been in the back seat for three weeks and those four pies in the trunk. You’re running a maximum-security prison on four wheels for the next several hours. Distract your prisoners with snacks they love, and the ensuing sugar comas should give you a solid two hours of silence from the back.
5. Make plenty of pit stops. You can answer nature’s call, stretch your legs and investigate that knocking sound that you were too busy to have checked out in early November. The disadvantage to pit stops isn’t the downtime from the road –– you’re late anyway. It’s being re-annoyed as you re-pass all those irritating, unhurried drivers you passed 20 minutes earlier.
6. Rotate drivers. The thinking here is to avoid driver fatigue, as described later in this list – but it’s important that only one person can enjoy the scenery; the other has to watch the road. If I napped with both eyes shut while Mr. Roth was driving, I’d wake up dead. Whether he’s at the wheel or riding shotgun, Mr. Roth is there purely to enjoy the scenery and comment on what kind of farming equipment is on the trailer of a passing truck, what it’s used for and where the driver is probably headed. You can’t do all of that AND watch for brake lights.
7. Avoid distracted driving. Texters, road ragers, tipsy drivers, Mr. Roth … they’re all distracted. Unless you packed a limo privacy window, that mob you’re hauling in your own backseat is a distraction, too. If they’ve reached a pre-Black Friday level of hostility after their two-hour sugar coma, you’re to blame for not having taken care of the cords mentioned in Tip 1.
8. Avoid driving while sleepy. This translates to “get plenty of rest,” which ranks right up there with “sit up straight” and “floss after every meal” in terms of practicality. I have a co-worker who celebrates his wedding anniversary with his wife by driving to Dallas after Thanksgiving dinner every year. There they go, their bellies full of tryptophan and gravy, the heated seats of the car warming their biscuits as they exhale and watch the stripes on the highway … one after the other after the other after the other … in the quiet, kid-free car, with only the soothing sounds of Enya on the stereo to lull them down the dark highway. Yeah, don’t do that. Safe travels, everyone!
Gardner Hale (American, 1894–1931). Triumph of Washington (detail), 1931. Oil on canvas. Oklahoma City Museum of Art. Gift of D. Wigmore Fine Art, 2017.070
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