Restaurants
Midtown
Current

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Address: 201 NW 10th
Phone: (405) 605-3771
Hours: Tue-Sat 11 am - 2 pm
Tue-Thu 5 pm - 9 pm
Fri-Sat 5 pm - 10 pm
Sun 10 am - 3 pm
Development: Packard Building
Status: Opened 4/1/13
Links:
Official Website (http://packardsokc.com/)
Menu (http://packardsokc.com/)
Facebook Page (https://www.facebook.com/pages/Packards-New-American-Kitchen/399990423389334?fref=ts)
Yelp (http://www.yelp.com/biz/packards-new-american-kitchen-oklahoma-city)
Urban Spoon (http://www.urbanspoon.com/r/46/1741910/restaurant/Midtown/Packards-New-American-Kitchen-Oklahoma-City)


http://www.okctalk.com/images/pete/packardswiki1.jpg


Information & Latest News
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I went by their sneak peak on Friday night. Great service, food, and atmosphere. I really loved the rooftop patio, could definitely see spending some time up there this summer for lunch and drinks after work. The staff was all very pleasant and helpful, I certainly wish them the best of luck as they open for business this week.

Is the rooftop patio now part of Packard's?

Or were they just serving up there because of the event?

Is the rooftop patio now part of Packard's?

Or were they just serving up there because of the event?

short answer is no

however they are free to use it and will most likely have happy hours and potentially a little brunch up there ..

That's awesome news, as it will allow much more access to what is an amazing space:

https://sphotos-b.xx.fbcdn.net/hphotos-ash4/991_418112758243767_322067125_n.jpg

If they have to take liquor through a common area (and/or if the rooftop is not a part of their licensed premises) it would be technically illegal for them to do so. Bricktown establishments were HAMMERED on this for years.

Don't kill the messenger.

where is Packard located

where is Packard located

In the Packard Building, NW corner of 10th & Robinson in Midtown.

Can't wait to try this place. I've heard great things from their preview opening. The photos make it look very cozy inside.

Awesome looking restaurant. I'll check it out.

Awesome looking restaurant. I'll check it out.

Looks great, anybody seen a menu? I usually don't go somewhere until I know what they serve.

Have they posted their menu yet online ?

Their web page says "Coming This Winter".
C. T.

Facebook page reports they are now officially open for dinner as well as lunch:

https://sphotos-b.xx.fbcdn.net/hphotos-snc6/8969_479958268725882_539054116_n.jpg

Facebook page reports they are now officially open for dinner as well as lunch:

https://sphotos-b.xx.fbcdn.net/hphotos-snc6/8969_479958268725882_539054116_n.jpg

Just drove by there and it is packed!

All the buzz has been excellent thus far.

And judging by their Facebook page, they have a pretty interesting and inventive menu.

Mouth watering!

https://sphotos-b.xx.fbcdn.net/hphotos-ash3/579562_479867508734958_350753891_n.jpg

This place is GREAT! Exciting new addition to OKC restaurant scene. Great ambiance, great food, very cool space. Appetizers and mains were very good. Could probably benefit from at least one fish item, but that does not take away from an otherwise inventive menu. I've been accused of being ridiculously critical, but I really enjoyed my evening with family and friends at Packard's and will definitely return, and SOON.

We enjoyed a sophisticated appetizer selection of warm castelvetrano olives, tapenade and almonds with scrumptious toast points. We paired it with an arty and variant artisan cheese board. It was fantastic.

They have a pastrami sandwich that just absolutely smokes that faux pastrami at Kitchen 324. It is in another zip code.

Their burger with house-made ketchup was delicious, as was the seared chicken and succotash.

All of the sandwich items are served with splendid house-made pickles (it's almost worth ordering the mouth-watering sandwiches for the pickles alone).

If this sounds pretentious, it is not, and it is not presented that way at all. Cool atmosphere without the cooler-than-thou attitudes many restaurants offer. It was much more big city than other OKC options without being self-consciously "big city." Really, a wonderful addition to our dining options. And finally, a place with energy and atmosphere!

The service was genuinely friendly and prompt (although the bar got a bit backed up). You can tell the service staff is proud to be associated with it.

The owner came over and introduced himself and also was very genuine.

He may own the Interurban's, but this is on a much higher level food wise.


Packard's is legit and fun! My entire party really enjoyed it in every way. It will soon be the hottest restaurant in OKC.

thanks for the review .. can't wait to check it out

Sad I missed the free soft preview by accident, but all these photos on their FB have me wanting to go ASAP!

Went in for lunch today. I got the burger (same picture as above) except I got onion rings instead of the root chips. I wish I had ordered the root chips. The onion rings were luke warm and soggy.

The burger on the other hand was fantastic and full of flavor. My friend order some kind of flat steak with a "brandy mushroom sauce" (that's what our waiter told us). The sauce was nasty, but the steak was good.

I'll give it another try in a few months. I'm sure they still have a lot of kinks to fix.

I went for lunch on Tuesday with some of our staff from work. As my office looks out on the Packard I have been watching eagerly for this place to open for quite some time. Everything on the menu seems to have some kind of unconventional twist to it. Since I am a vegetarian I had the black bean beet burger. I was quite tasty. I always appreciate the restaurants that put some thought into the non-meat food and don't just put a Boca burger on a regular hamburger bun. The choice of sides were also quite unique. I got the slaw that was made with shredded brussel sprouts instead of cabbage and had nuts in it. I would definitely have that again. The prices were a bit high for lunch although my burger was so large I only ate half of it.

I was quite tasty.

Giggity.

Giggity.

Contrary to... lol

Scoop! Packard's menu, courtesy of BoulderSooner:

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

This is a photo of the pastrami sandwich from their FB page:

https://sphotos-b.xx.fbcdn.net/hphotos-prn1/534836_482176978504011_1166859531_n.jpg

Looks yummy. Maybe I'm not enough of a foodie to know a different definition of "caul". The historical one you don't want to eat.

I can vouch for the pastrami. It was just excellent.

That reminds me, I need to make some pastrami soon.

chicken salad sandwich was amazing (they were out of pastrami)... shredded chicken, house made bread, grapes, walnuts, celery... one of the best i've had. i ordered it with onion rings. the onions were cooked well but the batter didn't really have any flavor and in general it was a tad greasy. overall, though, it was a great place. -M

Photo of the roof-top deck at a recent event...

Suddenly, OKC has a pretty darn good collection of outdoor spaces:

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

They are having events regularly up there. It is really hard for me to be in my office working until all hours of the night realizing that people are actually having fun out there. Oh well, this should be my last late night at work until next year.

Ate here for lunch on Friday, I will post a review soon.

OKC needs more rooftop dining and nightlife experiences. I've been to some amazing places simply because they had rooftop's in KC, St. Louis, Chicago and the Twin Cities and they don't have the weather that Oklahoma does. All of these restaurant's were considered "hot" because of their rooftop even though there was a better food option right next door. I hope to see the rooftop trend continue in OK because I think we're suited for it. Who are the other full service (food and alcohol) rooftop options in OK?

OKC needs more rooftop dining and nightlife experiences. I've been to some amazing places simply because they had rooftop's in KC, St. Louis, Chicago and the Twin Cities and they don't have the weather that Oklahoma does. All of these restaurant's were considered "hot" because of their rooftop even though there was a better food option right next door. I hope to see the rooftop trend continue in OK because I think we're suited for it. Who are the other full service (food and alcohol) rooftop options in OK?

Off the top of my head - Cafe do Brasil/Bossa Nova (Midtown); Nonna's (Bricktown); El Guapo (Blue Dome in Tulsa)

747 (Norman) and the Hunt Club (Brady District in Tulsa) kind of fit the bill, but aren't true rooftop bars.

OKC Art Museum is capable, but probably doesn't count.

What places am I missing?

Coming soon to OKC: the ambassador hotel rooftop restaurant.

There is also a roof-top restaurant coming to Auto Alley.

And we've added tons of other outdoor restaurant / bar space just in the last couple of years.

Is aloft going to have a top floor bar with a rooftop patio? Thought I heard it was..

Is aloft going to have a top floor bar with a rooftop patio? Thought I heard it was..

No... Their bar will be on the 1st and 2nd levels.

There will be meeting rooms on the top and a terrace on the far west end, but nothing on the roof.

Tried this place today with some friends. They had been there a few times already and warned me none of them thought is was anything special.

We got there today at noon. Was decently full, but we were seated right away.

The location is great and there is plenty of reserved parking across the street.

The decor and atmosphere were very nice and the staff were all very friendly and professional. Unfortunately that's were the good news ended.

Even though it was only 12:10 we were told they were out of pastrami.

I ordered the chicken salad sandwich with onion rings.

It took about 30 minutes to get our food, which was about 15 minutes longer than it should have taken.

The chicken salad looked fresh and appetizing, but was completely void of any flavor. The only bright spot was the bread, which seemed fresh, but was a bit greasy.

I'm a huge fan of onion rings of all types - thick, thin, crispy, doughy, you name it. However, these rings had even less flavor than the sandwich. To top it off they were served with some sort of watered down marinara sauce. We asked for plain old ketchup but were told they were out (how are you out of ketchup?).

By 1:20pm the restaurant was only 1/4 full.

I still have hopes this place can get its act together, but I don't know that I'll be back anytime soon.

I'm a huge fan of onion rings of all types - thick, thin, crispy, doughy, you name it. However, these rings had even less flavor than the sandwich. To top it off they were served with some sort of watered down marinara sauce. We asked for plain old ketchup but were told they were out (how are you out of ketchup?).


The onion rings are indeed disgusting... Does the chef and the line cooks taste the food?

You had me at pastrami.

The onion rings are indeed disgusting... Does the chef and the line cooks taste the food?

We joked it was like a gourmet restaurant in a Hospital - totaling lacking in salt, herbs and flavor. While the photos posted by others above are accurate, you could probably just print the photo and eat that and the flavor would be the same.

Fortunately, that is something they can fix and still have a successful restaurant. Or, maybe its just not for me and my lunch circle.

I can tell you this, I'm not taking my wife there..... With Kitchen 324 so close by she'd kill me if I tried to feed her "blah" when she could have had "wow."

We asked for plain old ketchup but were told they were out (how are you out of ketchup?).

when i ordered the rings, they came with homemade ketchup... that probably explains how they could run out. -M

Bates, you should call ahead some day and ask if they have the pastrami. If they do, give it a shot. It compares very favorably to Kitchen 324's.

No, Packards Pastrami isn't even a Pastrami, it tastes more like a BBQ pulled pork sandwich than a pastrami.

No, Packards Pastrami isn't even a Pastrami, it tastes more like a BBQ pulled pork sandwich than a pastrami.

I thought it was overwhelmingly sweet.

It reminded me of a pulled pork sandwich, it was good, but NOT a pastrami, which is what I anticipated and ordered. The quality was good, but they should rename the sandwich, it's not a pastrami or even an interpretation of one.

when i ordered the rings, they came with homemade ketchup... that probably explains how they could run out. -M

I literally asked if they had bottled ketchup and he said yes. Then came back and said they were out. If you know you're out and lunch hasn't even started, you send someone out to get bottled ketchup - IMO.

If you make it homemade - then how can you be out before your day has even begun?

If you took some Heinz or Hunts and a can of petite diced tomatoes . . . maybe some "secret herb" and/or exotic vinegar . . . and threw all of it into a blender or food processor for about five seconds, would it then technically be "homemade"?

Let's face it: There is no excuse for a restaurant running out of catsup. Or ketchup.
(although the only thing I ever put the stuff on is french fries and maybe a little on a hamburger)

btw: I think we would all agree that "pastrami" should be about 180 degrees away from "pulled pork" . . .

No... Their bar will be on the 1st and 2nd levels.

There will be meeting rooms on the top and a terrace on the far west end, but nothing on the roof.

My understanding is that there will be a rooftop bar and lounge. Per Facebook from the future General Manager of the hotel who I am friends with.

https://www.facebook.com/photo.php?fbid=258868427581083&set=a.220880431379883.56731.220817891386137&type=1&theater

This is a photo of the pastrami sandwich from their FB page:

https://sphotos-b.xx.fbcdn.net/hphotos-prn1/534836_482176978504011_1166859531_n.jpg

That is a paltry amount of pastrami. They are fortunate that most OKCitians haven't a clue about Pastrami sandwiches. Most east coast natives would have a good laugh.

That is a paltry amount of pastrami. They are fortunate that most OKCitians haven't a clue about Pastrami sandwiches. Most east coast natives would have a good laugh.

. . . and ironic that it is being served in what has often been called one of the most obese states in the union. Perhaps it is "Mayor Mick Portioning"?

I was thinking the same thing and was thinking of the Reuben at the Carnegie Deli in NYC, which should feed four people easily. I don't mind a smaller portion of anything, as its probably easier for them to limit the portion size than for me to self-limit.

I was thinking the same thing and was thinking of the Reuben at the Carnegie Deli in NYC, which should feed four people easily. I don't mind a smaller portion of anything, as its probably easier for them to limit the portion size than for me to self-limit.

I'll admit it's not an authentic NY Pastrami. The best I've had was at Katz Deli in New York -- and I've had many there, and like Betts said, they are huge.

i also agree that the sauce on Packard's pastrami is a bit sweet for my taste. The meat itself, however, was delicious.

For the purists, it doesn't seem they are trying to recreate an "authentic" New York pastrami; if they were the dish would fail. As it is now, just ask them to go light on the sauce and don't expect an authentic NY Pastrami and it's quite delicious (and tastes nothing like pulled pork).

I don't expect a NY deli style...I get that in NYC...I just don't want NYC prices either for a 1/4 of the food.

RM,
You forgot the sardines which used to be one of the ingredients and I think still is. I don't use ketchup on anything.
C. T.

If you took some Heinz or Hunts and a can of petite diced tomatoes . . . maybe some "secret herb" and/or exotic vinegar . . . and threw all of it into a blender or food processor for about five seconds, would it then technically be "homemade"?

Let's face it: There is no excuse for a restaurant running out of catsup. Or ketchup.
(although the only thing I ever put the stuff on is french fries and maybe a little on a hamburger)

btw: I think we would all agree that "pastrami" should be about 180 degrees away from "pulled pork" . . .

RM,
You forgot the sardines which used to be one of the ingredients and I think still is. I don't use ketchup on anything.
C. T.

I know that they use anchovies in Worchestershire Sauce (for the umami) . . .
But sardines in ketchup? Even the homemade, exotic stuff . . . ?
I don't ever put ketchup on fish so I would hope they don't put fish in ketchup.
It just don't seem kosher.

I don't ever put ketchup on fish so I would hope they don't put fish in ketchup.
It just don't seem kosher.

Cocktail sauce is close to ketchup.

And, I have been known to dip my fish and chips in ketchup and Tabasco mixed. You should see the looks I get in Great Britain. :D But then again, I just love to push their "proper" buttons.

Cocktail sauce is close to ketchup.

And, I have been known to dip my fish and chips in ketchup and Tabasco mixed. You should see the looks I get in Great Britain. :D But then again, I just love to push their "proper" buttons.

Kick it up a notch: Mix some Sirracha with some Miracle Whip and watch their heads explode. Especially if you dip your "chips" in it!
("Blimey, Clive! Did yer see wot that Yank just d--" (muffled boom)

You are correct about Cocktail Sauce. It is a lot like Ketchup Plus Horseradish.

You would think that in a fancy place like The Packard, they would at least have some canned tomatoes, corn starch and a blender of some sort on hand in order to eliminate the possibility of Ketchuplessness. Well, I would think so, anyways. Sorry for being presumptuous. =)

A Packard
http://www.packardmotorservices.com/images/car11.jpg

A Packard without pastrami and ketchup
http://images.amazon.com/images/G/01/Automotive/blog/yugogvx2.jpg
("You go" . . . "No Yugo." . . . "No . . .")

At La Cocina del Nuevo Americano Cusine we like to mix Miracle Whip with Horseradish and a little Sour Cream.
We refer to it as Le Saucé ala Arby's Plus (pronounced "Ploo"). It's good on lots of things and better than Le Saucé Tartar.
We also refer to it as Tater Sauce when used with potatoes. Or O'Tater Sauce in Middlemarch. =)