When did this happen? I had no idea there was a lake there.. That is ridiculous.

There was a really beautiful amusment park on that site in the 20's and it was the northern terminus of the interurban street cars.

Here's a photo of the lake from around 1980... The plant was demolished in 1999:

http://www.okctalk.com/images/pete/misc/belleislelake.jpg

I guess okc didn't need another lake around, especially since we have so many.

But we did get a Wal-Mart out of the deal!

The real mistake was allowing the power plant to be torn down in the first place. It could have been turned into a great basis for a mixed-use. The stuff we've torn down for the sake of crappy "development" in this city is sickening.

Agreed. This thread took a depressing turn. Perhaps someday the lake could be restored and a better development located there, but the plant is gone forever.

Agreed. This thread took a depressing turn...
Glad I could help! :wink:

I was at the demolition, courtesy of a family friend in the construction business. We were over across Classen where the self-storage is now. I didn't really understand the loss, we were just there for the spectacle.

This shows the approximate location of the old lake superimposed on what is currently there.

As you can see, that entire, awful strip center is what we now have instead of that nice body of water. And lame little office buildings where the plant once stood:

http://www.okctalk.com/images/pete/misc/belleislenow2.jpg

Wow! I had no idea there was a lake there! Now there's an ugly Walmart and empty store fronts. Shame.

Who was the property developer on Belle Isle? If memory serves, it was Blanton.

Regardless, that will go down as the biggest public swindle in recent OKC history.

They promised to "restore" the lake and "bring back" the Belle Isle to its earlier days.

Instead they build the ugliest Wal-Mart in OKC and destroy the Deep Fork Watershed.

As much as people are wont to complain about our city leaders from time to time, just remember it was even worse in the past. Few things were worse than this abortion of a development.

There were many schemes to redevelop the old Belle Isle building, in fact my former company looked at it one time to possibly be the new headquarters building about the time the lease was coming up for renewal. There was no good way to make office financially feasible with the environmental remediation that it was going to take along with the modifications to make it work for office.

I still think a retail/hospitality use (at that time) would have been the best hope for renovation, something like the JAX Brewery in New Orleans. Remember, what is there now is pretty much "temporary architecture" so it could be redeveloped into something else if enough storefronts go empty.

The lake was mainly the cooling water for the power plant back when it provided the power for the streetcar system.

The Jax Brewery in NOLA is almost a non-entity now. I was there 10 days ago, there were almost no shoppers, and the employees in the stores that were open were either surfing the Web or reading newspapers. It doesn't have anything to do with the layout, design or location; I believe that this very common formula of cobbling together a bunch of national credit retail tenants didn't work in a small building with a weak landlord.

I know, I was referring to JAX back 10+ years ago when it was a bustling area, I know it had starting sliding even before Katrina but that really hastened the decline. I still think it is a nice concept for large building reuse but in the current retail environment nothing is good. There are still major contractions in retail to come.

It is a shame that it was developed the way it is. The developer showed very little foresight. It easily could have been a upscale lifestyle center that would totally compliment Penn Square and provided some much needed space for quality retailers that we dont have.

Back to the power plant. Baltimore has done very well with developing a former power plant, pic below. Or you could take a cue from the Tate Modern in London. They turned their old power plant into one of the worlds best modern art museums.
http://capitalretailgroup.com/blog/wp-content/uploads/2009/03/baltimore-harbor-barnes-and-noble-80_4.jpg

This power plant (I assume Baltimore) is totally awesome. What character and uniqueness. Of course, we're not getting this back in OKC any time soon, but that is a great, great use.

Ironically, the proposal by Leadership Properties specifically cited that Baltimore project as a model for what they hoped to accomplish.

Oh, what could have been.

I seem to recall some injuries and maybe even a death or more than one there before it finally was demolished. Unless there were significant subsidies I doubt a renovation project would be possible even now. Or I should say 18 months ago or so when things were still pretty hot.

I seem to recall some injuries and maybe even a death or more than one there before it finally was demolished. Unless there were significant subsidies I doubt a renovation project would be possible even now. Or I should say 18 months ago or so when things were still pretty hot.
No doubt it was dangerous while it lay derelict, dark, and unused. If you shut down any industrial (or many other types) building with enough character, spookiness, or whatever compelling reason, and let it rot for enough years, someone's going to break inside and fall over a railing in the pitch black. It's just one of those things, and at some point, personal responsibility steps in. Of course, there might have been a healthy dose of it not being kept secure.

i just mean to say that it was a bad deal all around, and it would have been great to keep it. Better security or something could have kept it around long enough to do something, but hindsight is 20/20.

I think the Belle Isle area would have developed smarter and denser if a mixed use like the Baltimore plant had come about, but it's over and done now. Unfortunately, due to the age and popularity, I wouldn't think Belle Isle Station will be redeveloped for quite a long time. I just hope that Classen Curve and some of the other developments in the area further smart development of the Belle Isle area and Classen in general. It's the most successful inner-city shopping area (I would imagine, at least, can't think of anything that compares), and i'd like to see it developed that way.

FYI, this made me look into Austin's incredible old power plant near downtown, and what do you know? There are plans for renovation, I guess. Seaholm Power, LLC : Austin : Texas : Power Plant Redevelopment (http://www.seaholm.info/)

I've always loved this building.

http://3.bp.blogspot.com/_D_iEOTIGzv4/RoJdgqusOAI/AAAAAAAAAb8/DByiojHNadg/s400/20070626seaholmlight.jpg

http://artoftexas.com/shop/images/AustinPowerplantTowers.jpg

Just heard pretty much straight from the horse's mouth that an interesting company is looking seriously at Classen Curve. And, as much as I hate teasers, I really can't say. Not Whole Foods, though.

This thread has really got me p.o., just thinking about how a lake was in-filled to develop a Wal-Mart.

Makes me sick how this city operates, Belle Isle, Bass Pro, The Hill, Legacy Arts apartments, etc. etc.

This shows the approximate location of the old lake superimposed on what is currently there.

As you can see, that entire, awful strip center is what we now have instead of that nice body of water. And lame little office buildings where the plant once stood:

The lake was gone long before the plant came down.

Hey, drove by the Curve today and saw a new sign for a place called Wood Fired Pizza. Not sure if anyone had mentioned that; anyone know who is doing this?

I heard that the Wood Fired Pizza might be a Hal Smith creation, like Lakeside and Red Rock. That was in the Gazette a long time ago.

I didn't scroll back a page or two, but has anyone posted yet on 501 Ranch and the running store going in at Classen Curve?

Hey, drove by the Curve today and saw a new sign for a place called Wood Fired Pizza. Not sure if anyone had mentioned that; anyone know who is doing this?

Don't know but the pizza is wood-fired. I know that much.

Hello LG!

Drove by again this afternoon and it is actually called Upper Crust wood fired pizza, but thanks for your wise (ass) words.

Love,
K

not 501 Ranch but Cafe 501 (another one in edmond) is coming to Classen curve

So, besides Balliets and the running store, is the entire complex going to be restaurants? That's the way it seems.

Not to be a downer but I recently drove through the development and I'm still underwhelmed. It is truly weird that the property opens inwardly, creating very little visual interest from Classen itself.

That is how most of that type of development is trending. For the most part that style is another type of mall, just open air with a drive instead of a concourse. So the "back of house" is always along the main streets. It is designed to focus the interest on the stores along both sides of the concourse, if you look at a traditional mall there is very little exposure to the "outside". I think a two-side approach is better along a primary visual corridor but it can be harder to lease due to most retailers having a particular basic plan requiring a back of house.

That is how most of that type of development is trending. For the most part that style is another type of mall, just open air with a drive instead of a concourse. So the "back of house" is always along the main streets. It is designed to focus the interest on the stores along both sides of the concourse, if you look at a traditional mall there is very little exposure to the "outside". I think a two-side approach is better along a primary visual corridor but it can be harder to lease due to most retailers having a particular basic plan requiring a back of house.

I see that but it seems to go against what a lot of folks on this forum are looking for as far as quality development is concerned. At least the parking doesn't front the street I guess.

That is the thing, you focus the customer on the "inside" of the development. You create it's own "Main Street" within the complex, you wouldn't want your "front with parking" along a 35-40 mph primary road. Most "quality development" sites the buildings this way, much easier to create an inviting pedestrian environment with one lane at no more than 20 mph than on a wider, faster road. I do think that most of the developments need more "streetscape" along the main road than most do even if it doesn't "front" it.

That's all well and good but classen curve hardly will be pedestrian friendly. It's too long and narrow. Doubt many people will want to walk from a store on one end to a restaurant on the other.

And on another note, with several restaurants seeming to go in there, I wonder if parking will be an issue

That's all well and good but classen curve hardly will be pedestrian friendly. It's too long and narrow. Doubt many people will want to walk from a store on one end to a restaurant on the other.

And on another note, with several restaurants seeming to go in there, I wonder if parking will be an issue

If pedestrians won't walk the length of Classen Curve, they won't walk anywhere. It's a grand total of about two to three blocks long. I agree that parking could be an issues, however.

I agree. Parking is going to Be a huge issue. Recently we went to the builders to get maps of the buildings incase we respond to a fire we know where the main utilities are and there is a lot of space for many stores in those buildings but limited parking. i think that they will need to buy land somewhere and put in a parking area. I do beleive that once it is up and running it will be a great place.

I am from Wyoming and in Salt lake city Utah there is a mall called Gateway. It is an outdoor 2 story mall and you walk down the middle like a street thats closed to cars. it is an awesome place and i hope this will be somewhat like that. alothough on a smaller scale.

OKCBiz > Classen Curve gets New York-style pie with an Oklahoma twist (http://www.okc.biz/article/02-10-2010/Classen_Curve_gets_New_York-style_pie_with_an_Oklahoma_twist.aspx)

Article on OKCBiz about the Upper Crust Wood Fired Pizza restaurant opening up at CC.

I drove by last night and again this morning, the running store has signage up now, Red Coyote Running or something like that. Looks like work has just started. I wonder if "redrunner" is owner/worker at Red Coyote.

Republic, this upper crust pizza joint, and cafe 501 locating close to classen curve...I'm liking the new nearby(to me) and locally owned eating options that are opening up. Good egg group, Hal smith and the 501 folks from Edmond all run great restaurants.

According to their Facebook page, Red Coyote Running & Fitness is expecting to open in late March. Even though they're not open yet, last weekend they hosted the Oklahoma Landrunner's OKC Memorial Marathon training run. Looks like an enthusiastic group of young entrepreneurs.

Here's the full OKCBiz article for when we can't access the archieves after a while.

Classen Curve gets New York-style pie with an Oklahoma twist
Pamela Grady
2.10.2010

Hal Smith Restaurant Group soon will unveil its latest concept, Upper Crust Wood Fired Pizza, at 5860 N Classen Blvd. at Classen Curve.

Chief Operating Officer Hank Kraft said the company has been working on its new concept for the past eight months.

The eatery’s interior will showcase earthen tiles, natural woods, expansive glass, granite counters and hand-scraped wood floors throughout to give the restaurant a “Napa Valley” feel.

“The building’s structure is up, and we’re now waiting for the roof to be added,” Kraft said. “Then we’ll begin the build out. We hope to open by the end of May.”

Chef Brad Johnson is charged with creating the menu. The uptown pizzeria and wine bar will specialize in wood-fired, New York-style pizza pies, complemented by a full menu and wine list.

Johnson said the restaurant’s open-designed kitchen will feature two wood-fired brick ovens for fast baking and charring of the Caputo-floured dough to give pie crusts a smoky edge.

“Once you do this (Caputo) dough, you don’t want to do anything else. It’s not going to be your typical pepperoni pizza,” Johnson said. “These are pies with high-quality, fresh ingredients. I have a little producer on the south side of Chicago that’s making my Italian sausage and pepperoni for me. The family that is doing it owns a walk-up deli and doesn’t usually ship out of Chicago. But we get our meats for our Mahogany restaurant from them, and I have the opportunity to piggyback and bring in some really good and different styles of meats with incredible flavors and textures.”

He said many of the freshly-made cheeses will come from Houston, and he’s using a producer north of Stratford, Okla., to grow the tomatoes.

The group’s 4,100-square-foot freestanding structure has been under construction and should be turned over to the restaurant owners within the next 30 days or so.

“We’re (HSRG) stepping outside of our box a little bit with a more relaxed and casual approach to the table," Johnson said. "It won’t be your white tablecloth type of restaurant. It’s a ‘let’s have a great time with great food and drink' atmosphere.”

Republic, this upper crust pizza joint, and cafe 501 locating close to classen curve...I'm liking the new nearby(to me) and locally owned eating options that are opening up. Good egg group, Hal smith and the 501 folks from Edmond all run great restaurants.

Cafe 501 IS locating in Classen Curve, on the SE corner building. Their sign has a new logo, unlike the Edmond location, and just says 501 with a circle around it.

I wonder if "redrunner" is owner/worker at Red Coyote.

Nope, just a coincidence with the name.

Anybody seeing a problem with tight parking and lots of restaurants?

Read the thread a bit more. That topic was just touched on within the last page and on this one.

Here's the full OKCBiz article for when we can't access the archieves after a while.

Classen Curve gets New York-style pie with an Oklahoma twist
Pamela Grady
2.10.2010

Hal Smith Restaurant Group soon will unveil its latest concept, Upper Crust Wood Fired Pizza, at 5860 N Classen Blvd. at Classen Curve.

Chief Operating Officer Hank Kraft said the company has been working on its new concept for the past eight months.

The eatery’s interior will showcase earthen tiles, natural woods, expansive glass, granite counters and hand-scraped wood floors throughout to give the restaurant a “Napa Valley” feel.

“The building’s structure is up, and we’re now waiting for the roof to be added,” Kraft said. “Then we’ll begin the build out. We hope to open by the end of May.”

Chef Brad Johnson is charged with creating the menu. The uptown pizzeria and wine bar will specialize in wood-fired, New York-style pizza pies, complemented by a full menu and wine list.

Johnson said the restaurant’s open-designed kitchen will feature two wood-fired brick ovens for fast baking and charring of the Caputo-floured dough to give pie crusts a smoky edge.

“Once you do this (Caputo) dough, you don’t want to do anything else. It’s not going to be your typical pepperoni pizza,” Johnson said. “These are pies with high-quality, fresh ingredients. I have a little producer on the south side of Chicago that’s making my Italian sausage and pepperoni for me. The family that is doing it owns a walk-up deli and doesn’t usually ship out of Chicago. But we get our meats for our Mahogany restaurant from them, and I have the opportunity to piggyback and bring in some really good and different styles of meats with incredible flavors and textures.”

He said many of the freshly-made cheeses will come from Houston, and he’s using a producer north of Stratford, Okla., to grow the tomatoes.

The group’s 4,100-square-foot freestanding structure has been under construction and should be turned over to the restaurant owners within the next 30 days or so.

“We’re (HSRG) stepping outside of our box a little bit with a more relaxed and casual approach to the table," Johnson said. "It won’t be your white tablecloth type of restaurant. It’s a ‘let’s have a great time with great food and drink' atmosphere.”

Why are they calling this New York style? It's not. Are they going to be like Grimaldi's or something? I'm not seeing it.

The only really decent Hal Smith restaurants are Redrock Canyon and Mahogany. Mama Roja's is terrible. Charleston's is mediocre. Louie's is awful.

Why are they calling this New York style? It's not. Are they going to be like Grimaldi's or something? I'm not seeing it.

The only really decent Hal Smith restaurants are Redrock Canyon and Mahogany. Mama Roja's is terrible. Charleston's is mediocre. Louie's is awful.

Ouch... I don't mind Mama Roja's or Louies. I think this will be an interesting endeavor for Hal Smith. Never hurts to try... although I think I'll be frequenting Republic much more often than the pizza joint.

Why are they calling this New York style? It's not. Are they going to be like Grimaldi's or something? I'm not seeing it.

The only really decent Hal Smith restaurants are Redrock Canyon and Mahogany. Mama Roja's is terrible. Charleston's is mediocre. Louie's is awful.

I agree with you on Mama Rojas but totally disagree with you on Louies.. My experiences there have been wonderfully tasty!!

Why are they calling this New York style? It's not. Are they going to be like Grimaldi's or something? I'm not seeing it.

Seriously. Real New York style pizza is baked in a coal-fired oven.

Why are they calling this New York style? It's not. Are they going to be like Grimaldi's or something? I'm not seeing it.

The only really decent Hal Smith restaurants are Redrock Canyon and Mahogany. Mama Roja's is terrible. Charleston's is mediocre. Louie's is awful.

LOL...I was having similar thoughts. How does "New York style" fit in with the Napa Valley decor and meats from Chicago, cheese from Houston? Where does the Okie twist come from? Oh, ok, on edit I see the tomatoes are Okie...LOL

Have to disagree with the Mama Roja's comment though. Have been there about a dozen times now and the food as always been superior to most any other Mex place in town. Don't think I have been to any of the other ones you mentioned so can't comment on them.

I'm an Iguana Lounge fan, rather than Mama Rojas, and agree that Redrock is very nice. Mahogany, to me, is just like the Ranch and Boulevard Steakhouse, and even pricier.

I suspect that the chances of getting a true New York style pizza are slim, but that doesn't mean their pizza won't taste good. It will be worth a try.

Don't get me wrong, I will try them out. Supposedly Falcones (sp?) there just north of 63rd and May is true "New York style" (love the Godfather/Sinatra inspired decor) but the food was terrible. Think they have opened a 2nd location in Bricktown.

Where is Iguana Lounge? is it downtown?

Don't get me wrong, I will try them out. Supposedly Falcones (sp?) there just north of 63rd and May is true "New York style" (love the Godfather/Sinatra inspired decor) but the food was terrible. Think they have opened a 2nd location in Bricktown.

Where is Iguana Lounge? is it downtown?

Falcone's in Bricktown has been open a year or two now. They had a Bethany location as well, but it closed recently.

Iguana is located on 9th just east of Broadway (Automobile Alley). Iguana Lounge was located on Western - this is a rebirth, but it's called Iguana Mexican Grill now. Iguana Mexican Grill (http://www.iguanamexicangrill.com/)

How is Republic coming along?

Is this going to be similar to the Wedge?

By the way, I eat pizza in NYC alot. Falcones is not like the better places there. BTW, NYC is where pizza originated in the US.

I think the referrence to NAPA is in ambiance and not in menu. Local ingredients will add to NYC "style" pizza.

Would really like to have them make pizzas like in Naples or Rome....crispy with excellent fresh vegetables and high quality meats....not too overly laden with cheese and sauce.

Not to hijack this thread more than it already has been in the past day :) but what's going in the former Iguana location at 6714 N. Western. Property still owned by Jeff Records? Anybody have privy to building permits or inside intel?

Not to hijack this thread more than it already has been in the past day :) but what's going in the former Iguana location at 6714 N. Western. Property still owned by Jeff Records? Anybody have privy to building permits or inside intel?

http://www.okctalk.com/food-restaurants/15626-upscale-bar-grill-open-western.html

Don't get me wrong, I will try them out. Supposedly Falcones (sp?) there just north of 63rd and May is true "New York style" (love the Godfather/Sinatra inspired decor) but the food was terrible. Think they have opened a 2nd location in Bricktown.

Where is Iguana Lounge? is it downtown?

Falcone's is NYC style, however it has gone downhill. Some claim the original (the location you mentioned) is the best. I'm impartial as it all taste the same at all his locations.


Falcone's in Bricktown has been open a year or two now. They had a Bethany location as well, but it closed recently.

Iguana is located on 9th just east of Broadway (Automobile Alley). Iguana Lounge was located on Western - this is a rebirth, but it's called Iguana Mexican Grill now. Iguana Mexican Grill (http://www.iguanamexicangrill.com/)

FYI, Falcone's has like 4 metro locations left I think, Edmond and Bethany closed. If you want real NYC pizza, go to Papa Angelo's in DT Bethany. Wayyyyy better than Falcones. See the thread in food court.



How is Republic coming along?

Will open pretty soon. I'm guessing early March.

Republic's Facebook and Twitter pages say less than 60 days and that they are hiring.

This place will be a homerun, ala McNellie's.