$275K building permit application filed today for this project.

Should be getting busy inside very soon.

The executive chef at the George, Chad Willis, left to join The Drake. I was under the impression that they still have a ways to go before they open, though.

The executive chef at the George, Chad Willis, left to join The Drake. I was under the impression that they still have a ways to go before they open, though.

Yes, he's the new guy at The Drake.

And yes, they have a ways to go. I don't even think their building permit has been issued yet; went by tonight and I don't think they've started yet.

We are thrilled to have Chad on board for The Drake. Construction is finally moving along at a steady pace...concrete cuts done, walls marked, HVAC duct work going in. We WILL be open by August!

The executive chef at the George, Chad Willis, left to join The Drake. I was under the impression that they still have a ways to go before they open, though.

It's important for a Chef to be a part of the development of a restaurant. Even in a company like AGE where Keith can put together the menu himself, keeping your executive chef involved in the planning of your restaurant and training of your staff is essential. In a normal setting, I'd be worried that the Executive Chef wasn't already working with the restaurant 6 months before open, and AGE is only 4 months out. (And if his actual title is not Executive Chef, pardon my faux pas)

I think it's going to be a great pairing. Chad's never worked with AGE to my knowledge, so I'm excited to see how well the two come together.

Makes sense.

From their Facebook page today:

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I really like the branding I've seen from them so far.

Looking forward to this opening! When I am in OKC, this will be my stop. OKC needs a really good seafood establishment. This will be a good "local option"!

So excited to hear that Chef Willis is joining AGE. He's a great local chef and I think he will be great in a seafood concept.

Lousy through-the-window photo from yesterday, but they are making quick progress inside this space:

http://www.okctalk.com/images/pete/drake052015.jpg

Keith Paul just posted this on FB... Said menu development is underway for The Drake.

https://scontent-lax1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/p480x480/11406884_10207261563764507_6964663992698088382_n.j pg?oh=cf72ab5e2f1bda088dfafedc8fe0f968&oe=5602D7D5

Man oh man...

The Drake is menu prepping:

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What are these items?

What are these items?

I am not sure jbkrems. There were no descriptions when they posted these.

What are these items?

Looks like a brussell sprout app, little neck clam pasta, salad with pork belly and branzino? Just a guess.

Holy lord that looks fantastic.

Looks amazing. I cannot wait for this.

This will immediately fill a big hole in the OKC dining scene.

With that cuisine and the Good Egg rep, I bet they have people lining up.

Pretty confident that The Drake will immediately be one of my favorite places. They wouldn't even have to try that hard, considering the huge hole in the market. The bar isn't high for seafood in OKC, but fortunately Good Egg sets their bar high on everything, anyway.

They just posted this via Instagram:

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Bar top going in:

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Cocktail tasting was happening this afternoon:

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Won't be long now... Will open next month.

This place may end up being the biggest hit of all the Good Egg concepts, and that's saying something.

They just posted this via Instagram:

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What is this? Some type of fish sandwich?

I was hoping for more a fresh seafood type place, not a fried fish sandwich with chips. (I know they'll have both, just saying)

What is this? Some type of fish sandwich?

I was hoping for more a fresh seafood type place, not a fried fish sandwich with chips. (I know they'll have both, just saying)

One fried thing on the menu won't kill the fresh side... Some people aren't big on fish/seafood, so it's always nice to have secondary options for those that tag along with a seafood lover.

One fried thing on the menu won't kill the fresh side... Some people aren't big on fish/seafood, so it's always nice to have secondary options for those that tag along with a seafood lover.

So we're catering to the LCD here? Leave that to The Shack (I also love that place), I want a high quality fresh seafood restaurant.

The picture makes it look like one of the better fish sandwiches I've seen. Serving simpler, less expensive food like this, in addition to other more elaborate dishes, increases the number of people to which a restaurant appeals. As long as they have other options, which I know they will, I'm fine with a fish sandwich. I might even order one that looks that good, especially at lunchtime.

So we're catering to the LCD here? Leave that to The Shack (I also love that place), I want a high quality fresh seafood restaurant.

One photo of a good-looking sandwich is not catering to the LCD. Don't be silly.

One photo of a good-looking sandwich is not catering to the LCD. Don't be silly.

:) damn it you got me

The picture makes it look like one of the better fish sandwiches I've seen. Serving simpler, less expensive food like this, in addition to other more elaborate dishes, increases the number of people to which a restaurant appeals. As long as they have other options, which I know they will, I'm fine with a fish sandwich. I might even order one that looks that good, especially at lunchtime.

That's fine and good, I guess I just misinterpreted what this place was going to be. Don't get me wrong, the sandwich looks great, just not what I thought it was going to feature.

Here ya go..
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That'll do.

tuck....awesome! that's what i'm talking about!

What is this? Some type of fish sandwich?

I was hoping for more a fresh seafood type place, not a fried fish sandwich with chips. (I know they'll have both, just saying)

It's a chicken sandwich, not fish.

Cool, multi-colored sign about to go up; should be an instant highly-visible landmark at that key intersection:



http://www.okctalk.com/images/pete/drakesign2.jpg


http://www.okctalk.com/images/pete/drakesign1.jpg

Man, this place is going to be so sharp. Cannot wait.

From their Twitter feed:

https://pbs.twimg.com/media/CKdMoIGVAAADqEs.jpg

Very excited for this place, the interior is looking stunning!

Oh wow.

Are those booths?

I'm on my phone and can't really see.

Love how they intertwined the booths and made them just tall enough that you can see over when standing, but provides privacy to the seated diners.


I predict the Pump's business goes way up do to people waiting for a table here. I'm sure they'll use the text method of hailing as they do at Kitchen.

Looking absolutely stunning:

http://www.okctalk.com/images/pete/drake073115.jpg

Wow

Wow - what an amazing looking interior already. And I applaud Good Egg for sticking to the core and not fleeing to Penn & Memorial like the chains. That's what makes local establishments so much easier to support.

Wow - what an amazing looking interior already. And I applaud Good Egg for sticking to the core and not fleeing to Penn & Memorial like the chains. That's what makes local establishments so much easier to support.

They have largely stuck to the core but they also opened a Tucker's at NW 150th & May and will be opening a Republic at Memorial & Western.

And really, Classen Curve (Republic, Tucker's) isn't in the core, either.


But they have made a bigger commitment to the core than any other restaurant group, just wanted to make sure people knew there were expanding elsewhere as well.

They have largely stuck to the core but they also opened a Tucker's at NW 150th & May and will be opening a Republic at Memorial & Western.

And really, Classen Curve (Republic, Tucker's) isn't in the core, either.


But they have made a bigger commitment to the core than any other restaurant group, just wanted to make sure people knew there were expanding elsewhere as well.

Fair enough - can't blame them really - but good to know. Thanks Pete!

Looks like they're unpacking this morning.

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Anyone know what they plan on flying in? I'm not a fan of oysters but am a big fan of Alaskan sockeye salmon and ling cod. The costs of overnight shipping from Alaska are ridiculous but I'd pay a pretty penny to have fresh Alaskan seafood (caught yesterday) in OKC.

The costs of overnight shipping from Alaska are ridiculous but I'd pay a pretty penny to have fresh Alaskan seafood (caught yesterday) in OKC.

No joke, that was the biggest shock when went fishing up there, no one told us about the cost of that, but I did have halibut and salmon for a long time in my freezer here!

I'm very ready for this.

Really looking forward to better oyster selections in this city.

Here ya go..

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I don't think I'll be able to keep to my 1 month rule of waiting to go to a new restaurant if that makes it on the menu. I want it now.

I bet they end up doing more locations with this concept.

It's going to be such a home run and help to fill such a massive void in the OKC dining landscape.

Sign is up (from https://twitter.com/TheDrakeOKC):

https://pbs.twimg.com/media/CL0dgjIUkAAlM6L.jpg

That sign is looking pretty sharp! I like it!

Will those vinyls come down off the door once construction is complete? Though I understand that it could very well serve an important purpose once the restaurant is opened (it looks like the vinyl is perforated, so as to act as a sunshade), I personally think it looks kinda tacky, like a fast food restaurant.

Definitely, in the big picture here, it's not very important, but it just made me curious.

I'm sure the window clings will come down upon opening.

Anyone know what they plan on flying in? I'm not a fan of oysters but am a big fan of Alaskan sockeye salmon and ling cod. The costs of overnight shipping from Alaska are ridiculous but I'd pay a pretty penny to have fresh Alaskan seafood (caught yesterday) in OKC.

Think - - Alaska Airlines now has daily non-stop flights to OKC from Seattle. .. .Hmm, I wonder what's going to be in those cargo holds. :) :)

I think these flights will be hugely successful with or without a break even on Butts In Seats type load factors.

August 25th is opening date.