nonesuch

Burnt banana tartlet with White Sturgeon caviar from

Burnt banana + caviar is our sweets supplement for the September menu of Chef Baxter’s residency. We are offering two supplement courses that can be added upon arrival.

This has been some of our guest’s favorite bite!

Book your experience through the link in our bio.

Orange watermelon compressed in Nước chấm, candied garlic, Thai basil, pickled eggplant, kale and ginger oil.

We are saying see you later (not goodbye) to one extraordinary lady. We have been so lucky to have her on our team for so long. Her contributions to Nonesuch have impacted so many lives, from our team, to our guests, to the culinary community and beyond. She will be dearly missed. We can’t wait to see where her talent and hard work takes her. We love you, Chef Maddie!

As we transition into the future, please join us for the last weeks of Nonesuch 1.0. Through every iteration of our concept, our community has shown up for us. We are continuing to progress and look forward to bringing you on this journey with us. Book your August Nonesuch 1.0 reservation through the link in our bio.

Thank you for the support over the years. We look forward to you joining us for our Chef Brian Baxter residency in September and beyond.

As we transition into the future, please join us for the last weeks of Nonesuch 1.0. Through every iteration of our concept, our community has shown up for us. We are continuing to progress and look forward to bringing you on this journey with us. Book your August Nonesuch 1.0 reservation through the link in our bio.

Thank you for the support over the years. We look forward to you joining us for our Chef Brian Baxter residency in September and beyond.

As we re-think and re-imagine Nonesuch, we welcome Chef Brian Baxter for a
two-month residency.

For a limited time, join Chef Brian Baxter for his residency at Nonesuch through November 2024. Having recently spent the past four years serving as the executive chef of award-winning, atelier-style restaurant The Catbird Seat in Nashville, TN, Chef Brian Baxter brings his culinary talents to Nonesuch.

Experience a multi course tasting menu with optional supplements, celebrating the highly anticipated release of his new cookbook, “In The Catbird Seat: A Nashville Chef’s Journey at the Convergence of Art & Cuisine.” This menu, inspired by Chef Baxter’s journey to find his culinary voice, is an exclusive opportunity for guests to experience the evolution of his career, from its beginnings to what the future holds.

As we re-think and re-imagine Nonesuch, we welcome Chef Brian Baxter for a
two-month residency.

For a limited time, join Chef Brian Baxter for his residency at Nonesuch through November 2024. Having recently spent the past four years serving as the executive chef of award-winning, atelier-style restaurant The Catbird Seat in Nashville, TN, Chef Brian Baxter brings his culinary talents to Nonesuch.

Experience a multi course tasting menu with optional supplements, celebrating the highly anticipated release of his new cookbook, “In The Catbird Seat: A Nashville Chef’s Journey at the Convergence of Art & Cuisine.” This menu, inspired by Chef Baxter’s journey to find his culinary voice, is an exclusive opportunity for guests to experience the evolution of his career, from its beginnings to what the future holds.

Last Monday took over our kitchen for one incredible evening.

We couldn’t be more thankful for the response from our community and for the BRUTØ team. Our takeaway from the experience was so much more than just a great dinner. The opportunity to work next to such lively and inspiring people has made a huge impact on the way we work. Thank you, again, to our friends at BRUTØ. And a huge thank you to the guests that attended this event.

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The Den is closed tonight and tomorrow for private events. Check back next week. Enjoy your weekend!

Welcome to our team, Kenny!

We are so stoked to have such talented hands in our kitchen. It will be a great opportunity to have Kenny on the team as we activate our mill program!

Repost from Chef Garrett:

Charred Okra, Peeled Sungolds, & Pickled Spring Onion in a Dashi of Sweet Onion and Dried Oysters with Lovage Oil.

“In my Dashi era.” - Chef Garrett

On Monday, July 29th, we will host a kitchen takeover by the renowned Chef Byron Gomez of BRUTØ. This evening is just the beginning of our partnership with the winner of 2024’s James Beard Award for Outstanding Restaurateur, Id Est.

Born in Costa Rica, Chef Byron Gomez moved to the United States at the age of 8. He spent many years in New York City, where he learned in the country’s best kitchens. Chef Byron is now rooted in Colorado, where he explores brutalist cooking ideas at the helm of BRUTØ.

Established in 2019, BRUTØ turned heads in 2023 after receiving a Michelin Star and Green Star for sustainable gastronomy in Colorado’s inaugural Michelin Guide. An experience with the BRUTØ team will explore local food chains through their connection with the environment, the origin of food, and the many identities for food production.

Tickets are now live on Tock.

We’re looking to add another member to our Front of House team — a part-time, support staff position.

Send CV and any inquiries to [email protected].

Join us this week in the Den for wine, cocktails, and a la carte snacks, walk-ins are welcome! Wednesday-Saturday 5:30-close
The Den also offers a reservation-only abbreviated tasting menu at $85/seat! Cut off for reservations is 2pm daily
We can’t wait to see you :)

We are absolutely honored to be a part of such an amazing group of restaurants and people. We are so incredibly proud of our team for pushing so hard, and being named one of the top 300 eateries in North America by the Opinionated About Dining Survey. The list is compiled by independent diners across the world, and ratings system is based off of individual experiences. The best is yet to come.🥂

Our non-alcoholic pairing is the perfect, refreshing alternative if wine isn’t your thing. Made in-house with local produce, teas from , and ’s blood sweat & tears. Cheers! 🥂

We have seats available this Thursday and Friday! Big things are happening around here, dine with us this week before we introduce our Den space and some other exciting updates!

Join us on June 2nd for an industry-only conversation on sustainability with and , with a family meal to follow. Limited spots available, send us a DM to RSVP!💚

Come lead our bar in the Den — a lounge and abbreviated tasting menu experience focusing on fermentation and zero-waste practices. Hit us up at [email protected].

Guest Chef Series is back! Let’s give a warm OKC welcome to Christian Hunter, Chef at Atelier located in Chicago’s Lincoln Square.

A few recent accolades:
- MICHELIN Guide 1 ✿ 2023, Atelier
- James Beard Best New Restaurant Semifinalist 2024
- MICHELIN Guide Chicago Young Chef 2023 Winner
- James Beard Best Chef Northeast 2023 finalist

Chef Hunter will be joining us for two special evenings, February 28th & 29th.

Tickets are live!!
https://www.exploretock.com/nonesuch

Thank you KWTV News 9 and Jordan Ryan News 9!

OKC Restaurant Says They Are Changing How People Enjoy Food News 9's Jordan Ryan visited Nonesuch and sat down with Chef Garret Hair to talk about what visitors can expect when they visit.

As we approach the end of another calendar year, we take time to reflect. Collaborative dinners with some of our favorite chefs, pop-up events, and our not-so-little family of beloved collaborators continues to grow.

When we refer to Nonesuch as a family, the word carries true weight. Envisioning, developing, and sustaining a concept that is hyper-local demands the fostering of relationships between our team, as well as the men and women who have poured their sweat into the soil, perfecting a craft and providing elevated products. This people-first approach has proven time and again to be a key ingredient at the restaurant.

Join us as we gather around the Chef's counter and celebrate a year of new beginnings. For this special one-night celebration, we’ll be sourcing a few ingredients from outside of Oklahoma that our team have been inspired by. Thanks for making our 2023 so special. We can't wait to see you all!

New radish course — purple radish steamed and roasted in chicken fat, pickled black radish, white radish sous vide in Lapsang tea, romaine & green pea miso veloute, pickled white wine grapes, and cracked black pepper.

Reservations for November and December are now live on Tock.

Thanksgiving week is always one of the more special times of the year for us. We welcome old friends that may have moved onto new pastures and we meet new friends, too. Seeing reconnecting family members and lifelong friends pack in around the Counter is a yearly tradition that we lovingly cherish.

We're delighted to announce the release of Thanksgiving Eve seats. We hope to see you, and your loved ones, at one of our favorite nights of the year.

New snack: tartlet, smoked yogurt with kimchi paste, radish, chiffonade collard greens, quail egg, osetra caviar, scallion.

Reservations for November-December are live on Tock. 💚

Working on some butternut squash caramelle 🫶

We have some available seats tonight and tomorrow night — we’d love to see ya. Head to the link in our bio to secure them.

New one for fall.�
Mushroom chawanmushi, glaze of chicken, kale oil, turnips, New Zealand spinach’s & finished with burgundy truffles

Salt baked potatoes roasted in nduja fat with fermented bok choy, crispy nduja, aerated hollandaise & green garlic powder. 💚🥔

Reservations for October-December are currently live on Tock at the link in our bio.

Fall has arrived at our restaurant. Head to the link in our bio to secure your reservations.

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