Nonesuch
Restaurant · Oklahoma City
803 N Hudson Ave, Oklahoma City, OK 73102
Highlights
Adventurous tasting menus with local bounty & fermentation
Adventurous tasting menus with local bounty & fermentation
"Garrett Hare at Oklahoma City’s Nonesuch was among the first to respond to rapper Ben Glover's proposal to film music videos in fine dining kitchens." - Adrian Spinelli
"In 2024, chefs Erika and Kelly Whitaker — owners of the Id Est hospitality group and winners of the 2024 James Beard Award for Outstanding Restaurateur — took over Nonesuch. They retained chef Garrett Hare, who now oversees two tasting menu concepts. The Den offers an eight-course menu with cocktail pairings in a chic lounge setting, while 10-course dinners are served at the horseshoe-shaped dining counter. Both menus rely on local bounty and a top-tier fermentation program from a kitchen that follows zero-waste practices." - Dave Cathey
"The collaborative dinners are a key part of introducing Fort Worth to this kind of restaurant, Paine says. In March, the Blue Room did one with Oklahoma City restaurant Nonesuch, an artistic, tasting menu restaurant with a mneu inspired by its home state that seats 22." - Courtney E. Smith
"At Nonesuch in Oklahoma City, chefs Colin Stringer, Jeremy Wolfe and Paul Wang place 10 courses in front of guests themselves, answering questions on the spot. Many of the dishes include ingredients farmed exclusively by the trio, taking it a notch above the usual farm-to-table factor. Courses range from liver, heart and yogurt tarts to candy bar desserts made of mushrooms. Nonesuch is experimental, seats a mere 22 and, sadly for many of us, very far away." - Marguerite Imbert
"“Ludivine(805 N Hudson Ave) is our neighbor, and it's pretty much where our staff hangs out every night. This was the first restaurant in OKC to really embrace local, super-high-quality ingredients in a high-quantity manner. It’s old school and French-influenced but a fun place to hang out with great specials and cocktails. We’ll get their chicharrón with Cotija cheese and herbs and the classic bone marrow and toast, and our staff drinks all of their Fernet-Branca. ”" - ByAlyse Whitney
