I published this article in October but for some reason there is no thread on it.

Since this was published, they decided to not go into Main Street Arcade and will instead occupy 813 N. Hudson, which is the old Desmond Mason space directly south of Ludivine.

They have already started some work and should open this summer.

This is the most recent rendering:

http://www.okctalk.com/images/pete/nonesuchhudson.jpg


*****
http://www.okctalk.com/content.php?r=329-Waffle-Champion-proprietor-to-open-tasting-menu-restaurant-in-Main-Street-Arcade

Todd Woodruff tested and perfected the Waffle Champion dishes before establishing a wildly successful brick and mortar location in Midtown, where lines frequently wrap around the building.


http://www.okctalk.com/images/pete/nonesuch1.jpg


Similarly, Woodruff paired with chef Colin Stringer formerly of the Nani dinner club to do occasional fixed-price dinners inside the Waffle Champion space, which also drew rave reviews.

Now, Woodruff and Stringer are preparing to open nonesuch in the Main Street Arcade at 629 W. Main as a permanent home to this tasting menu concept.


http://www.okctalk.com/images/pete/nonesuch4.jpg


Nonesuch will be an intimate 1,500 square foot space at the far west end of the Arcade, facing the new 21c Museum Hotel. The main table will be u-shaped to encourage interaction of guests and chefs.

35 seats will be featured and patrons offered a combination of tasting menu and ala carte / bar snack type offerings along with beer and wine.


http://www.okctalk.com/images/pete/nonesuch3.jpg


With a projected spring opening, hours will be Tuesday through Saturday 4 to 11PM.

Design is by Common Works Architects of Oklahoma City.

Woodruff has formed Day One Concepts, a management holding company for h Waffle Champion, Buttermilk Food Truck, Maples Barbecue Stand (coming soon to Midtown), and future ventures.

The current general manager at Waffle Champion, Derek Forari, will be promoted to Director of Operations to oversee the all the restaurants.

Revel 8, which currently operates a salon in the Packard Building in Midtown, will also be a tenant in the Main Street Arcade, with a men's grooming salon on one side of the lobby and a separate nail studio on the other.


http://www.okctalk.com/images/pete/nonesuch2.jpg

http://www.okctalk.com/images/pete/nonesuch5.jpg


Also, plans are in the works for a unique bar to be located to the east of nonesuch.

Main Street Arcade was built in 1936 and recently renovated by the Pivot Project group.

This restaurant moved to a spot directly south of Ludivine and is now well under construction.

http://www.okctalk.com/images/pete/nonesuch072317.jpg


http://www.okctalk.com/images/pete/nonesuch072317b.jpg

Pete - any word on why they chose to not go into the Main St. Arcade?

Pete - any word on why they chose to not go into the Main St. Arcade?

Could not come to terms on lease.

Could not come to terms on lease.

Thanks for the response!

They are set to open on October 4th and their reservation system is now live.

Should be a super cool experience.

https://nonesuch.tocktix.com/

https://vimeo.com/232586761

Just booked a reservation for 2 on October 7th. Looks cool, great date night idea.

Phenomenal. Could get a Michelin star. You won't like everything, but what you do like you'll LOVE. Great wine program.

Such a beautiful space, designed by Commonworks Architects and built by Larry Pickering:

http://www.okctalk.com/images/pete/nonesuch1new.jpg


http://www.okctalk.com/images/pete/nonesuch2new.jpg


http://www.okctalk.com/images/pete/nonesuch3new.jpg

Beautiful space. I've heard great things.

More of you guys need to check this place out. Its incredible.

I tried nonesuch out last night for my wife and my anniversary. I thought I had reservations for 6:00, but they were actually for 6:30 (my fault entirely; just forgot what timeslot I picked) and we ended up arriving about 45 minutes early in total. The guys at nonesuch were flowed with it and got us started early, which I greatly appreciated.

The food was incredible. There were only a couple of dishes that I think I would have ever actually ordered from a menu (some steak and the dessert) from a traditional restaurant, but that was, to my mind, the whole point: to get out of my comfort zone and try some dishes that have been personally crafted by professional chefs. The first dish I was served was a porridge dish that I absolutely would have immediately glazed over in a typical restaurant menu, but it turned out to be amazing.

As gopokes88 pointed out above, my wife and I did each have a dish that we didn't particularly care for. For me it was a soft scrambled egg with caviar. Seafood is my culinary weakness and it tasted like pure fish. I can cross off caviar off of my bucket list, though, so that's nice. My wife didn't like a dish with various items that had been pickled. I had to finish it off for her; personally I thought it was very surprising and interesting. It had a quail egg that, to me, almost tasted like a fruit candy? Completely unexpected. The pickled watermelon was also neat - watermelon with a bit of a tang.

Other than those two dishes, my wife and I could agree that everything was great. Here is the menu that we were served (they provide you with one to take home, which I thought was neat):

root vegetables, masa (the porridge I described earlier)
mushroom, turnip (dumplings that my wife said was her favorite)
squash, thyme, parsley (a veggie pasta dish that also included some seeds that were added a great smoky flavor and crunch)
soft scramble, hackleback caviar, radish (the fishy dish)
sunchoke, persimmon soup (I thought it kind of tasted like sunflower seeds; my wife disagreed, but we both enjoyed it)
baguette, bokchoy kimchi, cultured butter, radish (really nice bread and butter)
bison, raddichia, beurre blanc (a steak dish that was really good)
pickles (the menus just lists it as pickles, but they were different items that had been pickled)
chocolate, marshmallow, graham cracker (yep, they said their version of the s'more; they also poured a cream on it that the chef described as, and I agreed, the milk left over after you've eaten your Fruit Loops)
sour patch, honey brittle, caramel bon bons (sort of an after dinner candy tray)

Again, the whole experience was amazing and the food was incredible. If you're unsure, I think you'll end up being surprised at what you end up liking.

sunchoke, persimmon soup (I thought it kind of tasted like sunflower seeds; my wife disagreed, but we both enjoyed it)

Now that sounds interesting. We have sunchokes and persimmons growing on our 40 acres in the Arbuckles that we harvest. Never thought about putting them together in soup.

Any chance you have a refined enough palette to know if this recipe is similar to what you were served?

1 cup Yellow onions, small dice
6 tbl butter
1 cup leeks, white only small dice
2 qts sunchokes, peeled, uniform cut
2 qt chicken stock
1 cup heavy cream
3 thyme sprigs
1 ea bay leaf
2 clove garlic
kosher salt

sweat onion and leeks in the butter until tender. season with salt and add garlic. Sauté 1 min
add the sunchokes and chicken stock. Bring to a boil simmer till sunchokes are tender
puree and pass through strainer
add cream and buttermilk, adjust seasoning and serve
Garnish with persimmon and herbs

More of you guys need to check this place out. Its incredible.

I tried nonesuch out last night for my wife and my anniversary. I thought I had reservations for 6:00, but they were actually for 6:30 (my fault entirely; just forgot what timeslot I picked) and we ended up arriving about 45 minutes early in total. The guys at nonesuch were flowed with it and got us started early, which I greatly appreciated.

The food was incredible. There were only a couple of dishes that I think I would have ever actually ordered from a menu (some steak and the dessert) from a traditional restaurant, but that was, to my mind, the whole point: to get out of my comfort zone and try some dishes that have been personally crafted by professional chefs. The first dish I was served was a porridge dish that I absolutely would have immediately glazed over in a typical restaurant menu, but it turned out to be amazing.

As gopokes88 pointed out above, my wife and I did each have a dish that we didn't particularly care for. For me it was a soft scrambled egg with caviar. Seafood is my culinary weakness and it tasted like pure fish. I can cross off caviar off of my bucket list, though, so that's nice. My wife didn't like a dish with various items that had been pickled. I had to finish it off for her; personally I thought it was very surprising and interesting. It had a quail egg that, to me, almost tasted like a fruit candy? Completely unexpected. The pickled watermelon was also neat - watermelon with a bit of a tang.

Other than those two dishes, my wife and I could agree that everything was great. Here is the menu that we were served (they provide you with one to take home, which I thought was neat):

root vegetables, masa (the porridge I described earlier)
mushroom, turnip (dumplings that my wife said was her favorite)
squash, thyme, parsley (a veggie pasta dish that also included some seeds that were added a great smoky flavor and crunch)
soft scramble, hackleback caviar, radish (the fishy dish)
sunchoke, persimmon soup (I thought it kind of tasted like sunflower seeds; my wife disagreed, but we both enjoyed it)
baguette, bokchoy kimchi, cultured butter, radish (really nice bread and butter)
bison, raddichia, beurre blanc (a steak dish that was really good)
pickles (the menus just lists it as pickles, but they were different items that had been pickled)
chocolate, marshmallow, graham cracker (yep, they said their version of the s'more; they also poured a cream on it that the chef described as, and I agreed, the milk left over after you've eaten your Fruit Loops)
sour patch, honey brittle, caramel bon bons (sort of an after dinner candy tray)

Again, the whole experience was amazing and the food was incredible. If you're unsure, I think you'll end up being surprised at what you end up liking.

That’s almost a completely different menu than what we had, in only 6 weeks. Crazy.

Any chance you have a refined enough palette to know if this recipe is similar to what you were served?

1 cup Yellow onions, small dice
6 tbl butter
1 cup leeks, white only small dice
2 qts sunchokes, peeled, uniform cut
2 qt chicken stock
1 cup heavy cream
3 thyme sprigs
1 ea bay leaf
2 clove garlic
kosher salt

sweat onion and leeks in the butter until tender. season with salt and add garlic. Sauté 1 min
add the sunchokes and chicken stock. Bring to a boil simmer till sunchokes are tender
puree and pass through strainer
add cream and buttermilk, adjust seasoning and serve
Garnish with persimmon and herbs


They actually described what all was in the dish before serving it. I don't recall everything, but I believe it was much simpler than that.



That’s almost a completely different menu than what we had, in only 6 weeks. Crazy.

A couple of the dishes they said they were serving for the first time that night (and, as the first couple there to dine last night, the dishes were served first to us, which was neat).

They actually described what all was in the dish before serving it. I don't recall everything, but I believe it was much simpler than that.




A couple of the dishes they said they were serving for the first time that night (and, as the first couple there to dine last night, the dishes were served first to us, which was neat).

I saw them post about the recipe for the soup dumplings yesterday and they sounded really good. I need to find some time to get there soon. We went to Nani when they were open and it was a great experience so I can imagine this is even better.

This place is amazing and worthy of a Michelin star. If Acadia in Chicago can earn two (or is it three now?), nonesuch deserves just as much. Thoroughly enjoyable experience. Have only gone once but it'll be in our rotation as they change their menu frequently. Go with the wine pairings too - they were all excellent and the bartenders were generous with refills. I only hope there are enough folks here with an appreciation for this type of restaurant that they can stay in business.

Made list of Top 50 New Restaurants by Bon Appetit:

https://www.bonappetit.com/story/top-50-best-new-restaurants-2018

Well deserved.

Not only were they in the top 50 new restaurants as Pete mentioned above, Bon Appetit just named Nonesuch the number one new restaurant in America - fantastic for them and fantastic for the city!

http://projects.bonappetit.com/hot10/p/2

Not only were they in the top 50 new restaurants as Pete mentioned above, Bon Appetit just named Nonesuch the number one new restaurant in America - fantastic for them and fantastic for the city!

http://projects.bonappetit.com/hot10/p/2

Now THAT is Just AWESOME! This story needs to be shared in and out of the City

I love this list they put together for OKC as part of their first-place piece. So happy to see Super Cao Nguyen and Pho Cuong getting national love: https://www.bonappetit.com/gallery/oklahoma-city-guide-nonesuch

^^^ that article is great. This is going to bring a lot of new people into the city, great news.

The video from that article is really cool too. Great to see anyone so dedicated to their craft. Congrats to them and I hope this leads to more success. It sounds like they could use some more customers.

I wasn’t kidding when I said I think it could get a Michelin Star. It’s a truly unique experience.

Look at some of the places they beat out

http://view.ceros.com/conde-nast/hot10-mb/p/1

Nm

I wasn’t kidding when I said I think it could get a Michelin Star. It’s a truly unique experience.

They can’t

They can’t

Why not?

Great article. It is now on the top of my list of restaurants to try. Really excited and hope the city can get behind them. They have proved they deserve it.

https://www.bonappetit.com/gallery/oklahoma-city-guide-nonesuch

This is also another great article. Exciting news for OKC

Why not?

I started poking around because I was also curious and found this out:

"In order to receive a star, you have to be, most importantly, in an area that is covered by Michelin. I could start a place that rivals the French Laundry in Dallas and would never get one - Dallas is, currently, not covered by Michelin. In America, this would be New York City, the Silicon Valley, San Francisco, East Bay and Wine Country, Los Angeles, Chicago, and Las Vegas. You will notice that no southern cities are included. America is special, in this case, in that Michelin guides are written per city or (in the case of San Francisco) small area, not state or country as they are elsewhere."

That's from an article in 2012 in Huffington Post, but I doubt OKC has started to be covered by Michelin since then:

https://www.huffingtonpost.com/quora/what-does-it-take-to-earn_b_2204599.html

I started poking around because I was also curious and found this out:

"In order to receive a star, you have to be, most importantly, in an area that is covered by Michelin. I could start a place that rivals the French Laundry in Dallas and would never get one - Dallas is, currently, not covered by Michelin. In America, this would be New York City, the Silicon Valley, San Francisco, East Bay and Wine Country, Los Angeles, Chicago, and Las Vegas. You will notice that no southern cities are included. America is special, in this case, in that Michelin guides are written per city or (in the case of San Francisco) small area, not state or country as they are elsewhere."

That's from an article in 2012 in Huffington Post, but I doubt OKC has started to be covered by Michelin since then:

https://www.huffingtonpost.com/quora/what-does-it-take-to-earn_b_2204599.html

Didn't the whole Michelin thing come from the Tire Company creating a roadmap of restaurants for truckers and such throughout Europe?

Why not?

They only rate nyc Chicago and San Francisco (Bay Area). In the us and they added Washington DC this year

Outstanding articles. It makes me so proud of this city every time I see us getting good national press like this.

Didn't the whole Michelin thing come from the Tire Company creating a roadmap of restaurants for truckers and such throughout Europe?

Yeah so Michelin wanted people to get out and drive, (use tires) so they created a guide to all the great restaurants in Europe as a travel guide for motorists. Kinda brilliant. They mostly keep it around as tradition.

Congrats to them and a great feather in the cap for OKC!

They only rate nyc Chicago and San Francisco (Bay Area). In the us and they added Washington DC this year

Interesting. Didn't know that.

They only rate nyc Chicago and San Francisco (Bay Area). In the us and they added Washington DC this year

Those four cities are the only cities in all of North America that they cover - not just the US. In South America, they cover exactly two cities. In Europe and Asia, on the other hand, they cover entire countries, That's pretty crazy. Full list here: https://guide.michelin.com/city_selector

Those four cities are the only cities in all of North America that they cover - not just the US. In South America, they cover exactly two cities. In Europe and Asia, on the other hand, they cover entire countries, That's pretty crazy. Full list here: https://guide.michelin.com/city_selector

Yep, some of the current best restaurants in the world are in non-Michelin reviewed countries. I'm not sure if Michelin has any plans to expand their currently reviewed areas.

https://www.theworlds50best.com/list/1-50-winners

Not disputing their list, but wonder how they arrived at it.

Not disputing there list, but wonder how they arrived at it.

https://www.theworlds50best.com/the-academy/manifesto

This award is very reputable and more encompassing than Michelin (although Michelin will always be king). A big negative of a Michelin restaurant is once they receive and maintain their star(s), the popularity goes through the roof (which typically means you need to book months in advance) and so do the prices.

I booked a table yesterday for the end of August and there were still plenty of options available for August and September. I checked back this morning and everything is booked through September (as far out as they book). Hopefully they keep the momentum going, but the word is out now.. really exciting for them.

I booked a table yesterday for the end of August and there were still plenty of options available for August and September. I checked back this morning and everything is booked through September (as far out as they book). Hopefully they keep the momentum going, but the word is out now.. really exciting for them.

I am glad for them, though I still can't fathom placing a reservation that far in advance... I still prefer to walk into places on a whim

I booked a table yesterday for the end of August and there were still plenty of options available for August and September. I checked back this morning and everything is booked through September (as far out as they book). Hopefully they keep the momentum going, but the word is out now.. really exciting for them.

Yeah... I was looking at it yesterday as an option for my girlfriend's birthday. Checked back this morning and every available reservation on the website is full lol, guess we will try Red Prime!

Here is how confident I am, regarding the veracity of anything connected with "Bon Appetit Magazine." The homemade version of this was just as good as the original. From a restaurant on the shore of a Great Lake, in Door County, Wisconsin, that no longer exists. The good news is that another crew reopened and renamed it. I hope they kept this in their recipe files. =~) I'm happy for Nonesuch. (btw: there used to be a great local Celtic band by that name. =~) https://www.bonappetit.com/recipe/braised-lamb-shanks-with-lemon-risotto

This article just changed these guy's lives and this business. Major props to them for staying the course here in OKC.

This article just changed these guy's lives and this business. Major props to them for staying the course here in OKC. Amen to that.

Yeah... I was looking at it yesterday as an option for my girlfriend's birthday. Checked back this morning and every available reservation on the website is full lol, guess we will try Red Prime!

Try the Bon Appetit Recipe. It's so easy a caveman can do it. Then wash the dishes, pots and pans. She will love you for it. =~)

This article just changed these guy's lives and this business. Major props to them for staying the course here in OKC.

Will be interesting to hear how many out-of-towners make a trip here specifically to try this out.

As I read this great news I couldn't help but smile the entire time. I owned a business for 20 years and have first hand experience of knowing the difficulties of a business start up. It makes my heart happy to learn of the success they are achieving.

Yeah... I was looking at it yesterday as an option for my girlfriend's birthday. Checked back this morning and every available reservation on the website is full lol, guess we will try Red Prime!

Cafe Cuvée. (The new spot at the ambassador hotel) is fantastic and would be great for a birthday

Also ludivine is really phenomenal. (Maybe the best OKC restaurant)

Very happy for them. Their entire concept isn't something that would appeal to me at all, but it's still great for them to get some recognition. Hopefully my wife will give it a try sometime.

Will be interesting to hear how many out-of-towners make a trip here specifically to try this out.

I forwarded a link to three different out-of-state friends yesterday, two of whom had already read the article. One is in the business in Austin. All three of them expressed an interest in coming here to check it out.

I forwarded a link to three different out-of-state friends yesterday, two of whom had already read the article. One is in the business in Austin. All three of them expressed an interest in coming here to check it out.

Figured this would be the case. Had multiple friends who have never been here see it and reach out. Also great press for 21C and Arbolada, etc.

If anyone here wants to take photos of the courses and post them here, start to finish that would be pretty cool. There are certainly a lot of photos online of random dishes, but seeing it start to finish would be neat.

I forwarded a link to three different out-of-state friends yesterday, two of whom had already read the article. One is in the business in Austin. All three of them expressed an interest in coming here to check it out.

I’ve had three friends, one who now lives in NYC, one who now lives in LA and another who lives in Tulsa, all independently ask me about the restaurant since the article ran. This is making some major noise nationally. Really cool deal for OKC, couldn’t be happier for those guys!

October reservations open up on September 1st according to their Facebook page

October reservations open up on September 1st according to their Facebook page

I spoke with a manager last evening. Apparently the reservations open exactly at 8:00 am Central Time on the 1st. Make sure to dust off that F5 key the night before, lol.