F OO D
ike Lawrence and Hal Smith, friends and partners who have worked together for more than 20 years, were having lunch one day in November of 2022 when they came up with the idea for The Brown Bag after the COVID-19 pandemic had turned the restaurant business upside down.
M
ates multiple restaurants in Norman and the Oklahoma City metro area, did little advertising.
The pandemic, with its lockdowns, operational restrictions and social distancing, had cost the industry profits and workers.
Located in the northwest corner of Brookhaven Village, the Brown Bag has been a big draw for those who live or work nearby.
“A lot of people changed their eating habits. They got used to getting carry out,” said Lawrence, 49, a managing partner. “We were looking for a small footprint, something we could run with fewer employees. It’s hard to find help, especially in the restaurant industry.”
“We get a ton of young families with young kids,” Lawrence said. “This area in general is a family-oriented area. Because we’re on this side of Interstate 35, we’re a convenience to people in this neighborhood. We’re right here in their backyard.”
“It opened up pretty well and has continued to do well over the last four months,” he said. “It’s beat our expectations.”
The Brown Bag opened in June at 3770 W. Robinson St. in the Brookhaven Village shopping center as a combination dine-in and drive-thru that specializes in burgers, tacos, tenders and personalized customer service. While there is seating for about 20 people inside and a couple of outside tables, The Brown Bag is mainly a drive through, according to Lawrence, who landed his first restaurant job at age 15 scooping ice cream for Braum’s. “Our goal is to drive online ordering, carry out and drive through,” he said. “We specialize in having a good quality product.” Everything is fresh, including the Pico de Gallo and salsa. The onion rings are hand-breaded, and all of the beef comes in fresh, Lawrence said. Longtime Norman resident Beth Brigham swears by The Brown Bag, where she eats lunch practically every day. Brigham manages Chico’s at Brookhaven Village, a women’s clothing store that’s within walking distance of the eatery. “The food is so good and it’s affordable and it’s always a pleasure to eat there,” she said. “They always greet me with a smile, and they start ringing up my order when I walk in the door.”
Photos by: Mark Doescher
Brigham is on a first-name basis with Lawrence and most if not all of his staff. Her go-to is the Chicken Avocado Taco, two tacos in a flour tortilla with marinated grilled chicken, bacon, lettuce, tomatoes, blended cheese, sliced avocado and Chipotle ranch dressing. “It’s delicious,” she said. “Of course, if the food wasn’t delicious it wouldn’t last. But the food is the best in Norman.” Lawrence said the response has been positive, even though he and Smith, a mentor who owns and oper-
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The Brown Bag gives customers like Brigham the option of eating in or picking up without a long wait. “What I love about this place is it feels like a family-owned business,” she said. “Every single person who works there is friendly and relaxed. They even go out and take your order when there is a line in the driveway.” Customers can pick up their food within 10 minutes of ordering online, and if they choose to dine inside, Lawrence said his staff “can turn orders in about six minutes or less.” “It’s all about service for us,” he said. “Great food and service.” – BSM
