Clark Crew BBQ

[Roger S]

With that expansive menu the smoked meats could be a logistical nightmare for awhile

If all you sell is BBQ. You can get a pretty good feel for how much you need a day. When you add burgers, steaks, and seafood.... Well that really complicates the equation and I can't imagine Travis Clark is going to be the kind of owner that will allow leftover BBQ to be served the next day.

[jccouger]

With that expansive menu the smoked meats could be a logistical nightmare for awhile

If all you sell is BBQ. You can get a pretty good feel for how much you need a day. When you add burgers, steaks, and seafood.... Well that really complicates the equation and I can't imagine Travis Clark is going to be the kind of owner that will allow leftover BBQ to be served the next day.

It's probably why they do offer alternatives.

The plan will probably always be to sell out of BBQ, but when they do they can offer you a pretty damn good steak.

All other legit BBQ joints, when they sell out they effectively close for the day. It actually seems like it could be a great business model.

[Rover]

It's probably why they do offer alternatives.

The plan will probably always be to sell out of BBQ, but when they do they can offer you a pretty damn good steak.

All other legit BBQ joints, when they sell out they effectively close for the day. It actually seems like it could be a great business model.

Seems like that would be a deterrent to maintaining a good staff that depends on full schedules to earn a living wage.

[okatty]

We picked up to-go late in the day and got brisket and turkey and some sides. The brisket was excellent. Turkey was turkey but the sauce made it very good. One thing that also stood out - cornbread. Man that and some of their brisket chili on a cold day...

[Pete]

We picked up to-go late in the day and got brisket and turkey and some sides. The brisket was excellent. Turkey was turkey but the sauce made it very good. One thing that also stood out - cornbread. Man that and some of their brisket chili on a cold day...

Hey!! That reminds me I didn't get cornbread with my tray!

[okatty]

Hey!! That reminds me I didn't get cornbread with my tray!

You need to go back Pete and get two pieces since they shorted you! How about that 5xl sandwich on the menu....I may have to order that sometime just to see it!

[Dustin]

Hey!! That reminds me I didn't get cornbread with my tray!

We also got shorted our cornbread. We had to ask for it.

[Dustin]

I also went on opening day. I could hear people in the booth behind me who weren't very happy about them being out of brisket. It didn't bother me as much because I knew it being opening day, they were going to have some hiccups.

The championship bbq beans were the best thing I ordered. They were made with kidney beans, pinto beans and giant chunks of brisket. The okra, potato salad, and coleslaw all tasted store bought IMO. Ribs, chicken, and pulled pork were delicious but were served to us cold. Plating could use some work, but that's being picky. Overall I would give day one a C+. Will definitely be back because I really want them to succeed.

[sooner88]

We tried to go today at 11:15, and there was a 45+ minute wait for 3 people. The place was absolutely packed and we didn't have the time to wait. I'm glad that they're getting this much business early on... there was a guy that had driven up from Norman just to eat there next to us. I look forward to giving it another shot when I have more time.

[Jeepnokc]

We tried to go today at 11:15, and there was a 45+ minute wait for 3 people. The place was absolutely packed and we didn't have the time to wait. I'm glad that they're getting this much business early on... there was a guy that had driven up from Norman just to eat there next to us. I look forward to giving it another shot when I have more time.

There is a group on Facebook called the Fat Guy Club with over 4300 members. They had an 11 am lunch gathering there today. You will notice on some restaurant doors and on cars a sticker that is "FGC"...means they are a fellow fattie. Don't have to be a fat guy....just a fellow food guy

[Thomas Vu]

There is a group on Facebook called the Fat Guy Club with over 4300 members. They had an 11 am lunch gathering there today. You will notice on some restaurant doors and on cars a sticker that is "FGC"...means they are a fellow fattie. Don't have to be a fat guy....just a fellow food guy

Confirmed. I met a few of them at Vuong's pop up dinner at Piatto's.

[soonerguru]

Sorry for the double post.

[soonerguru]

What an outstanding restaurant opening in OKC. I guess we were fortunate to wait until Thursday to try out Clark Crew after a couple of aborted attempts to get lunch there.

I ordered brisket and chicken. My wife ordered burnt ends and smoked bologna. She got the Mac and cheese and okra. I had the beans and Cole slaw.

As for the restaurant itself: what a beautiful and fun interior. It has the feel of something big and reminded me of a place one might see in Austin or Dallas. Lovely interior with great lighting, layout and design finishes. It has a refined rustic Okie flair, but not rednecky at all. Just a great space with a cool bar area.

As for the meat: the brisket was out of this world good. Fantastic, flavorful bark (mine may have been slightly overdone but it was remarkably tender), and unlike what I've come to expect from Maple's, it's not overly fatty but has enough for flavor.

The chicken was well cooked but came pre-sauced (actually more like a glaze). If I had a choice, I would ask for it naked going forward, as I'm not a big fan of sweeter sauces, and this had a sweetness to it.

The burnt ends were fantastic. They also are pre-sauced.

The bologna was very good but not necessarily a standout.

Of the sides I sampled, the Cole slaw and beans won hands down. As for the cornbread, it is a bit sweeter than I prefer but I'm sure most will like it.

One other note: they provided us a sample size of their brisket chili and I will be ordering that itself very soon. Fantastic.

I was impressed with the service we had, the creativity of the cocktails, and was surprised at the wine options, which paired very well with the meat. I had an extremely tasty and drinkable Malbec with the right balance of acid to prepare the palate for the barbecue.

It's obvious this team knows what it's doing, and the attention to detail is something I didn't expect. They did work with seasoned restaurateurs in planning this location. I would be shocked if they don't open locations in Tulsa and elsewhere within the region, as this seems like a concept that would make an excellent regional chain.

This place will be a runaway hit and fills several voids: quality full service sit-down restaurant on NW Expressway; quality BBQ restaurant with great atmosphere. BBQ place with expansive menu of non-BBQ items that look very appetizing. I could go on.

[barrettd]

I went for lunch with some friends on Friday. Got there around 1030 just because I had time to kill, so I had a look at the smokehouse and waited for my friends. By the time they showed up at 1045, there was already a line forming. The Fat Guy Club was there in full force, and apparently had reserved the big room, so they all went in early. A little irritating, but whatever.

The interior of the place, as has been mentioned, is really nice. Unrecognizable as a Macaroni Grille in its former life. I ordered a 2 meat tray with sliced brisket, burnt ends, beans, Mac and cheese, cornbread.

Brisket was outstanding. The bark was incredibly delicious. Burnt ends were too sweet for my taste (sauce). Beans are some of the best I've had. Mac and cheese was nothing crazy or fancy, but pretty much perfect. The cornbread, though... Holy crap I could eat that all day.

We also got deviled eggs, fried pickles, and cheese curds for appetizers. The fried pickles are good, but made with sweet pickles, which aren't my thing. The deviled eggs are yummy and rich, but the curds are something else. I could eat those for a meal and be very happy.

This place is going to be a destination restaurant. People will come from miles to eat here. It's that good.

Prices on the menu might seem expensive, but they're using very good beef, and you get a lot of food for $20.

[Pete]

Multiple posts on Yelp saying they have suspended To Go orders until after the first of the year.

Seems like they are trying to concentrate on having enough quantity for dine-in customers.

[barrettd]

Multiple posts on Yelp saying they have suspended To Go orders until after the first of the year.

Seems like they are trying to concentrate on having enough quantity for dine-in customers.

They had a sign on the window saying there wouldn't be To Go until January.

[Pete]

BTW, there is the possibility this place will become somewhat of a regional draw.

Besides Cattleman's (and I know that's debatable), do we have any other places that fit that category? Perhaps Nic's?

[chuck5815]

BTW, there is the possibility this place will become somewhat of a regional draw.Besides Cattleman's (and I know that's debatable), do we have any other places that fit that category? Perhaps Nic's?

If you're Famous Dave's and CCB is obviously going to be extremely successful, don't you try to open 100 or so locations?

[Pete]

If you're Famous Dave's and CCB is obviously going to be extremely successful, don't you try to open 100 or so locations?

Their plan has always been to replicate the concept.

But Travis Clark may not be up for many more. He has very, very high standards and that's difficult to control once you branch out.

[barrettd]

Their plan has always been to replicate the concept.

But Travis Clark may not be up for many more. He has very, very high standards and that's difficult to control once you branch out.

I overheard him telling the table behind us he's already got interest in opening one in Dallas and one in Chicago, but he said he wants to get this one right before he'll even think about other locations.

[Mantison]

BTW, there is the possibility this place will become somewhat of a regional draw.

Besides Cattleman's (and I know that's debatable), do we have any other places that fit that category? Perhaps Nic's?

Well, with the big award last year, I think Nonesuch might still qualify, but it is a small scale, high end kind of draw. Other than that, there are some definitely popular places, but I don't think anyone is driving from out of state for it. Eischen's pulls a bit, but it is on the downward trend.

[Ginkasa]

I tried to get reservations at nonesuch when they opened again in, I think, September, but they were all gone when I checked that morning. I don't know where the reservations were coming from, but it definitely still has a draw.

[OKC_Chipper]

Tried to go today for lunch but the line was out the door, it would seem the word is out on this place.

[Pete]

Tried to go today for lunch but the line was out the door, it would seem the word is out on this place.

Holy cow.

It's a big place, too.

[catcherinthewry]

Tried to go today for lunch but the line was out the door, it would seem the word is out on this place.

I went today. Got there early and there were probably 25 people waiting in line when the doors opened. The place looked great and the service was very good.
As for the food, the cheese curds were good and the deviled were OK. The ribs were good as well as the jalapeño sausage and the burnt ends. The brisket was a bit dry and a tad too salty IMO, but I'd definitely try it on my next trip. The brisket chili was basically their BBQ Beans with a couple chunks of brisket thrown in. I was disappointed in their beans after reading good reviews, but I've never found any that could top my own recipe. The Okra was standard BBQ okra which I like fine. The Cole slaw was a bit bland and their Mac and Cheese was fine, but I'm not much of a M&C guy.
The patio wasn't open, but will be a great venue during warmer weather. All in all, I think this place was very good, but not great which is pretty good considering they've only been open 8 days. I look forward to going back.