221 N. Central
Official Website
Facebook Page (https://www.facebook.com/Slaughtershall)


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Information & Latest News
From the owners of WSKY directly north, will be non-smoking and feature east coast deli options including house made pastrami, corned beef, sauerkraut, and pickles, as well as 30 beers on tap and another 40-50 in bottles.
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I really like the name they chose.

I really like the name they chose.

It's a specific historical reference:

Vintage Oklahoma City - Slaughter Building (http://www.dougloudenback.com/maps/vintage_slaughter.htm)

It's a specific historical reference:

Vintage Oklahoma City - Slaughter Building (http://www.dougloudenback.com/maps/vintage_slaughter.htm)

Very neat. I didn't know that. Thanks for the link.

I really like the name they chose.

Sounds violent.

From their Facebook page:

https://scontent-b-lax.xx.fbcdn.net/hphotos-xpa1/t1.0-9/10363770_1621488434741954_3159962583237223898_n.jp g

Work is coming along on this project and they hope to be open mid-August.

Will have 30 beers on tap, mostly local and regional, plus 20-25 bottled varieties.

Plenty of TV's and live music on the weekends.


I love WSKY but can't stand smoke, so super excited to see them bring their high quality build-out, management and energy to this concept.

From their Facebook page:

https://scontent-a-lax.xx.fbcdn.net/hphotos-xpa1/t1.0-9/10419575_1643278659229598_2504049278078052045_n.jp g

I ran into Willa Johnson at lunch the other day and had a great time catching up with her. The topic turned to Deep Deuce, which is near and dear to her heart. She was unaware of this project, and when I mentioned that it was paying homage to DD history - especially with the name but also with the live music component - she was absolutely thrilled.

Just learned they are aiming for an opening date of October 1st.

Will feature east coast deli options including house made pastrami, corned beef, sauerkraut, and pickles, as well as 30 beers on tap and 40-50 in bottles.

Should be amazing.

Just learned they are aiming for an opening date of October 1st.

Will feature east coast deli options including house made pastrami, corned beef, sauerkraut, and pickles, as well as 30 beers on tap and 40-50 in bottles.

Should be amazing.

Yes please!

Just learned they are aiming for an opening date of October 1st.

Will feature east coast deli options including house made pastrami, corned beef, sauerkraut, and pickles, as well as 30 beers on tap and 40-50 in bottles.

Should be amazing.

Awesome awesome awesome. Hopefully they'll have a veggie (and tasty) option or two also!

Here's a quick update on the project. We ran into an issue at the city where they required us to do fire suppression and a ceiling barrier for the residents upstairs, putting us way behind schedule. Now that both of those are done, we are moving along nicely. We plan to still open the first week of October. Our menu is finalized and will definitely stick not only the east coast style, but also include gluten free,vegan, and healthy options.

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I really, really, really hope this is an authentic New York deli. We are desperately missing such a thing here. Great idea for a business. Can't wait to try it out, having slogged my way through NYC eating the most sumptuous deli food on earth.

It will not be a true New York deli. We do not have a deli counter and all of our sandwiches are hot. What we mean by east coast style is we are brining, curing, and smoking all of our own meats such as corned beef and pastrami. It is still very much a bar and sit down restaurant.

It will not be a true New York deli. We do not have a deli counter and all of our sandwiches are hot. What we mean by east coast style is we are brining, curing, and smoking all of our own meats such as corned beef and pastrami. It is still very much a bar and sit down restaurant.

Well you had me at corned beef and pastrami... ;+)

Had me at "bar"....

Some of you are just easy :)

I love me some sauerkraut so will definitely try this out.

It will not be a true New York deli. We do not have a deli counter and all of our sandwiches are hot. What we mean by east coast style is we are brining, curing, and smoking all of our own meats such as corned beef and pastrami. It is still very much a bar and sit down restaurant.

This sounds great! Love the fact you're crafting your own meats. Great pastrami on rye sounds fantastic to me. Hard to find good pastrami or corned beef around OKC. Can't wait to try this out.

Oh please have a old style East Coast Deli pickle barrel. That would be cool.

Looks like they are getting closer...

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It's going to be pretty cool years down the road and have people in the future see all of these signs and businesses that say est. 2013. . . 2014. . . . 2015 etc. and realize how much of a boom we had then.

I like the little patio they have out front here.

Hopefully they open soon. I need more options to eat in Deep Deuce.

I really like the execution at WSKY but can't stand the smoke, so I am really looking forward to this project.

The operators have already proven they know what they are doing and I bet it will be a big hit.

A couple food items from their FB page:

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Looks incredible - what an amazing addition to DD!

As of 27mins ago on Facebook they left the cryptic "see you next week OKC" message.


Opening next week?

That's likely, as they are very close.

They had hoped to open in October.

We will indeed be opening next week. We have our final inspection tomorrow and should be open on Monday.

Can't wait Jarrod!

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Just drove by...

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Thanks John!

This is going to be another smash hit.

A sneak peek of the main sandwiches on our menu 9525

A sneak peek of the main sandwiches on our menu 9525

The Poutine mentions potatoes, cheese, beer and gravy? Not sure how that one can go wrong

Sign me up for the Carolina Porker.

A sneak peek of the main sandwiches on our menu 9525

Hooray for the Max! That's what I'm talking about!

Hooray for the Max! That's what I'm talking about!

Agreed. That porker sounds good also, sans the onion and slaw though.

The sandwiches sound great. Is it the same menu for lunch and dinner?

Our menu will be the same for both lunch and dinner with a seperate brunch menu for Saturday and Sunday mornings.

We are being delayed by one final inspection which will hopefully come through Monday or Tuesday. We are ready to open as soon as that is completed.

We aren't making it too public but slaughters hall's menu is being served for the most part at Wsky until we open since we had an abundance of meat and produce for our anticipated opening this last weekend. WSKY's menu will change to reflect a lot of the same items from slaughters as we are sharing the same kitchen.

Here are our finalized menu's.
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Looks great, Jarrod.

Pretty broad offerings so a pretty compact place.

$6 for a peanut butter and jelly sandwich that cost them les than .50 to make? $12 for one Ruben sandwich? I knew they would be expensive but whoa. I may try the Ruben, but that will be the last time I will be in there.

If they are making their own house pastrami and corned beef, it's worth every penny.

If they are making their own house pastrami and corned beef, it's worth every penny.

I agree and I have a feeling they aren't serving any $0.50 PB&J as the poster above you thinks they are either.

If they are house making their meats wouldn't surprise me at all if the peanut butter and jelly are made in house too.

Edit: The menu says local peanut butter and seasonal jellies.... So it's not Great Value brand PB&J.

Since I don't like in OKC, I don't know all of the restaurants, but in San Diego restaurants doing housemade sausages and meats are really big now. Check out sausageandmeat.com

Are the fried pickles sliced or spheres? Menu looks great. Will have to put on our office take out lunch list.

The Poutine mentions potatoes, cheese, beer and gravy? Not sure how that one can go wrong

The only way that can go wrong is if you hate awesomeness.

I hope the poutine is as good as the poutine in Montreal.

I'm sorry you feel that our prices are expensive for our sandwiches, but everything is made local or in house, which not only costs more to purchase, but also the labor and materials to make it.

Our PB&J uses peanut butter that we make by hand each day in house. This means I have to purchase quality peanuts, pay for multiple ingredients, and pay staff to make it. Our jellies are made either in house out of our own fruit preservatives or by local companies like urban agrarian. This isn't your standard bulk peanut butter or jelly so it costs us MUCH more than .50 cents to make. To be honest, we have more than .50 cents in the bread alone.

As for the Reuben, everything is done local or in house and it takes us around 2 weeks to create that sandwich from start to finish.

I hope you give us a try and realize everything we make is made with pride and the most local, fresh ingredients available.

Are the fried pickles sliced or spheres? Menu looks great. Will have to put on our office take out lunch list.

The fried pickles are house made pickles cut into thick spheres, dipped into a house made beer batter, fried, and
Served with a house made ranch.

Hope they are open Friday after Thanksgiving. My goal is to come by before we move out of downtown in a couple of weeks.

Jarrod, I'm convinced if other restauranteurs followed your lead and put a Gluten Free up charge on everything, we could easily eliminate the ridiculous fad that is Gluten-Free...

Jarrod, you don't have to apologize to anybody. The most revealing line in that critical post was "I may try the Ruben, but that will be the last time I will be in there." which infers that he won't be coming back no matter how good the product or the environment in which it is served is. You don't need that business. Keep doing what you believe in. PLENTY of people will be happy to pay $6 for a peanut butter and jelly sandwich handcrafted with local/house-made ingredients. The rest can stay at home with wonder bread, Jiffy and Smuckers, and wash the whole fifty cent mess down with a Bud Light. It's a big world. To each his own.

Jarrod, you don't have to apologize to anybody. The most revealing line in that critical post was "I may try the Ruben, but that will be the last time I will be in there." which infers that he won't be coming back no matter how good the product or the environment in which it is served is. You don't need that business. Keep doing what you believe in. PLENTY of people will be happy to pay $6 for a peanut butter and jelly sandwich handcrafted with local/house-made ingredients. The rest can stay at home with wonder bread, Jiffy and Smuckers, and wash the whole fifty cent mess down with a Bud Light. It's a big world. To each his own.

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Wait a minute, I like Bud Light.....

Hey, I like Wonder bread, Jif (creamy) peanut butter and Smuckers. Doesn't mean that I can't step out and enjoy a high-falootin' handcrafted, locally-sourced peanut butter and jelly sandwich once in a while.

Hey, I like Wonder bread, Jif (creamy) peanut butter and Smuckers. Doesn't mean that I can't step out and enjoy a high-falutin' handcrafted, locally-sourced peanut butter and jelly sandwich once in a while.

$6 for a peanut butter and jelly sandwich that cost them les than .50 to make? $12 for one Ruben sandwich? I knew they would be expensive but whoa. I may try the Ruben, but that will be the last time I will be in there.

I pay 18.95 for a pastrami sandwich at Katz's Deli, and it is worth every penny.

The restaurant is serving high-quality ingredients, and they don't come cheap. Feel free to enjoy the restaurant and pay what they ask or dine elsewhere. The choice is yours.

I pay 18.95 for a pastrami sandwich at Katz's Deli, and it is worth every penny.

The restaurant is serving high-quality ingredients, and they don't come cheap. Feel free to enjoy the restaurant and pay what they ask or dine elsewhere. The choice is yours.

I agree that in can certainly be worth it but that doesn't mean it fits in everyone's budget. It certainly is above my typical lunch budget but could be done occasionally. I can find a very good sandwich for much less than $18.95 so I would likely never pay that much no matter how good it was. There may very well be a sufficient number of people willing to pay those kind of prices to make it successful and I hope it is.