I'm just glad that there was a huge investment made and it sounds like this operation will be excellent.

Yet another great space from the past that is not only getting new life, but it's all being done on a very high level.

Can't wait to go up there, have a drink and take in the views. I have great sentimental attachment to that building.

Uhmmmm, Pete....

I was just noticing that this thread shows it was "Created by SoonerDave" in 2006....

but, ah, I'm fairly certain I haven't even been on the site that long, and that notwithstanding I don't recall starting any threads about this restaurant?? You might wanna check that db reference to the article LOL :)

Or am I just having a seriously senior moment?

Uhmmmm, Pete....

I was just noticing that this thread shows it was "Created by SoonerDave" in 2006....

I don't recall starting any threads about this restaurant??

Or am I just having a seriously senior moment?

Uhmmmm, Pete....

I was just noticing that this thread shows it was "Created by SoonerDave" in 2006....

I don't recall starting any threads about this restaurant??

Or am I just having a seriously senior moment?

Ha! Let me explain how this works...

All these posts were moved from the Founders Tower thread. You had one of the first posts about this restaurant space, no doubt something about the old Chandelle.

So when you move old posts to a new thread, the oldest post is the first one listed. And because in the wiki forums the first post is also the article, I have to edit that first post to create the article. So, I merely over-wrote what you had previously posted, which is why your name shows up in the article. :)

This is the case in most the wiki articles, where other names are listed as creators.

From their Facebook page:


**OFFICIAL ANNOUNCEMENT**
The wait is over. The George will open on Monday, June 16th. The bar at 5:00, and the restaurant at 5:30.
Call 405-242-4761 for reservations.

No website with a menu? Really? :-( And yeah, I know you posted one, Pete, thanks, but why do restaurants like this not have a real website? Can't wait until the "everything on FB" fad ends, and it will, eventually....

No website with a menu? Really? :-( And yeah, I know you posted one, Pete, thanks, but why do restaurants like this not have a real website? Can't wait until the "everything on FB" fad ends, and it will, eventually....

Especially when everything averages around 45 dollars a plate. Not that hard to create a basic website with a menu. It could literally just be their menu on their.

Especially when everything averages around 45 dollars a plate. Not that hard to create a basic website with a menu. It could literally just be their menu on their.

I mean they just opened after experiencing a bunch of delays that they weren't expecting. I'm sure they had more important issues to take care of and just haven't gotten to it yet. It's a lot easier and cheaper to make a Facebook site then a good webpage, they will probably add one down the road.


Sent from my iPhone using Tapatalk

So we ate there Friday night. The service was great (meeting you downstairs is a really nice touch). The food was very good but a bit uneven. We all had steaks - my ribeye was a bit tough. The appetizers were great (sweetbreads and Foie Gras), and the sides were well prepared. The homemade bread was fantastic. The folks we were with ordered the wine, so I didn't get a look at it. Overall, the presentation of the food was very good. Portions were just OK, but we were full when we left.

They weren't particularly busy and we took over 3 hours for dinner. The bar was pretty full, but was down to 3-4 people by the time we left at 10:20. The design of the space is really nice and provides a great view.

But, it was expensive. One of the most expensive meals I've ever eaten - anywhere, any time. The ticket was well over $125 per person. Now we had some decent wine (2 bottles at $80 each), but still, it will be difficult to go there more than about once a year. I hope they do well, but I have my doubts that the city will support a price point that high.

^

Thanks so much for the review.

I know they had to put a ton of money into that space due to all types of unknown problems, and they actually bought that whole top floor, so they have a lot invested.

I suppose if there is resistance to the prices, the menu can be adjusted. But the space is now vastly improved and whatever needed changes (if any) should be relatively straight-forward.

So, so glad that this space has come back to life. Can't wait to go up and see it... That building and top floor holds a lot of sentiment for many.

We have reservations for my wife to take me for my birthday next Monday. Can't wait to check it out personally!


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We really need more steakhouses in this town.



:tongue:

But, it was expensive. One of the most expensive meals I've ever eaten - anywhere, any time. The ticket was well over $125 per person. Now we had some decent wine (2 bottles at $80 each), but still, it will be difficult to go there more than about once a year. I hope they do well, but I have my doubts that the city will support a price point that high.
Red Prime seems to be holding its own, so there's at least some who are willing to continue to support a price point that high (if the place is good enough).

... The appetizers were great (sweetbreads and ...

For so long, I've lived under the misconception that sweetbreads were brains. Watched a "Chopped" where sweetbreads were in the basket. Had to look it up to find out that sweetbreads were simply a segment of offal. All the same, I don't know if I can overcome my (now) prior misconception about them to eat them.

But, it was expensive. One of the most expensive meals I've ever eaten - anywhere, any time. The ticket was well over $125 per person. Now we had some decent wine (2 bottles at $80 each), but still, it will be difficult to go there more than about once a year. I hope they do well, but I have my doubts that the city will support a price point that high.

By George that's expensive. I think it will work though if the food is good. The view is spectacular. The upscale, fine dining market has long been underserved in OKC so I think there is definitely room for stuff like this.

For so long, I've lived under the misconception that sweetbreads were brains. Watched a "Chopped" where sweetbreads were in the basket. Had to look it up to find out that sweetbreads were simply a segment of offal. All the same, I don't know if I can overcome my (now) prior misconception about them to eat them.

I thought the same. Had to go look up Offal........I'm still not eating it.

I thought the same. Had to go look up Offal........I'm still not eating it.

Sounds Awful...

So we ate there Friday night. The service was great (meeting you downstairs is a really nice touch). The food was very good but a bit uneven. We all had steaks - my ribeye was a bit tough. The appetizers were great (sweetbreads and Foie Gras), and the sides were well prepared. The homemade bread was fantastic. The folks we were with ordered the wine, so I didn't get a look at it. Overall, the presentation of the food was very good. Portions were just OK, but we were full when we left.

They weren't particularly busy and we took over 3 hours for dinner. The bar was pretty full, but was down to 3-4 people by the time we left at 10:20. The design of the space is really nice and provides a great view.

But, it was expensive. One of the most expensive meals I've ever eaten - anywhere, any time. The ticket was well over $125 per person. Now we had some decent wine (2 bottles at $80 each), but still, it will be difficult to go there more than about once a year. I hope they do well, but I have my doubts that the city will support a price point that high.

The city has been sustaining at least 5 if not closer to 10 restaurants at that price point for quite awhile now.

Josh Valentine has left The George after only 4 months..... Guess now I have to go back and see if the next Exec Chef in line is as good.

Valentine leaves The George and other news to chew on | News OK (http://newsok.com/article/5347353)

I went to the George last week, and while it was good I feel that there are better options out there for a cheaper price (I didn't pay for the meal either).

I still think that the $40 fixed menu at Red Prime is the best deal in town.

Josh Valentine has left The George after only 4 months..... Guess now I have to go back and see if the next Exec Chef in line is as good.

Valentine leaves The George and other news to chew on | News OK (http://newsok.com/article/5347353)

The non-dessert menu recipes will still be Valentine's so the only thing Chad Willis will be putting together are the specials, chef selections etc. I believe Valentine was supposed to continue putting together the upcoming Fall menu. It will be interesting to see how much of the menu changes. The salad/soup selections are so far ahead of the rest of the city that it would be silly to remove them from the menu.

Shelby Sieg is still there and she's easily as good of a chef as Valentine and she takes a back seat to no one in this market in terms of her creativity and craft. She will be hard to keep in this market.

I am pretty sure with George, like Vast, the view is a big selling point. You may be able to get better food elsewhere, but you won't get dine overlooking the city lights.

The non-dessert menu recipes will still be Valentine's so the only thing Chad Willis will be putting together are the specials, chef selections etc. I believe Valentine was supposed to continue putting together the upcoming Fall menu. It will be interesting to see how much of the menu changes. The salad/soup selections are so far ahead of the rest of the city that it would be silly to remove them from the menu.

Shelby Sieg is still there and she's easily as good of a chef as Valentine and she takes a back seat to no one in this market in terms of her creativity and craft. She will be hard to keep in this market.

Have you eaten there, Teo?

I've yet to hear much about the execution.

I am pretty sure with George, like Vast, the view is a big selling point. You may be able to get better food elsewhere, but you won't get dine overlooking the city lights.

You may get a better steak elsewhere (though only a few restaurants), but you will not beat the salads, non-steak entrees, nor many of the sides. The desserts approach michelin quality.

Have you eaten there, Teo?

I've yet to hear much about the execution.

Something like that :wink:

It's a really good restaurant but needs to gain an identity and quick. Steakhouses and faux fine dining do not go together.

As you've mentioned, Kevin George bought the top floor for $1.3M + had renovation and start-up costs and the place is doing nowhere near the business of the other successful steakhouses in town (Mickey's/Red/Ranch in particular) with less profit margin. You can't make 3 breads in house every day and charge the same amount as the rest of the steakhouses for your 10oz Filet.

Have you eaten there, Teo?

I've yet to hear much about the execution.

I gave them a month to get the kinks worked out before my first visit and I have to say the execution was nearly flawless.

The bacon and onion tart had the most perfect soft egg on it that I've ever been served.

The 3 breads that Teo mentioned were some of the best bread I've ever eaten. To stand out like that with a food as mundane and commonplace as bread impressed me.

I went with the ribeye and it was cooked perfectly. I would have preferred it served on a hot plate but that's just a personal preference. Did not take away from how well it was cooked.

About the only thing I didn't like about my visit was the lemon juice in the creamed corn..... While I like that acidity in something like elote. It overwhelmed my palette in this dish.

I need to make an addition to my post. The service was great, the bread was some of the best I've had, deconstructed caesar salad was different, but very good. I think my biggest drawback was, like what Teo said, that there seemed to be a lack of identity. I went expecting a steakhouse and our waiter really pushed the other entrees. I did go ahead and order the ribeye, and while it was good, it was not the best I have had. I realize that the higher prices has to do with the large initial investment and relatively varied, but labor intensive specialties, but I think that focusing on a few things will be beneficial for them to remain competitive in the long run.

I gave them a month to get the kinks worked out before my first visit and I have to say the execution was nearly flawless.

The bacon and onion tart had the most perfect soft egg on it that I've ever been served.

The 3 breads that Teo mentioned were some of the best bread I've ever eaten. To stand out like that with a food as mundane and commonplace as bread impressed me.

I went with the ribeye and it was cooked perfectly. I would have preferred it served on a hot plate but that's just a personal preference. Did not take away from how well it was cooked.

About the only thing I didn't like about my visit was the lemon juice in the creamed corn..... While I like that acidity in something like elote. It overwhelmed my palette in this dish.

I was really thinking this restaurant needs better promotion and any lack of business can be tied to poor marketing. A lot of potential customers probably don't realize they are even open. Everyone knows about Vast and Red Prime, but ask your friends if they want to go to the George and they will say "where?" The restaurant has NO dedicated website and the Facebook page is very minimal. Having a solid online presence not only helps advertise but it also confirms legitimacy to many people. It's EXTRA important being that the restaurant is in the suburbs and not in a walkable urban district.

I was really thinking this restaurant needs better promotion and any lack of business can be tied to poor marketing. A lot of potential customers probably don't realize they are even open. Everyone knows about Vast and Red Prime, but ask your friends if they want to go to the George and they will say "where?" The restaurant has NO dedicated website and the Facebook page is very minimal. Having a solid online presence not only helps advertise but it also confirms legitimacy to many people. It's EXTRA important being that the restaurant is in the suburbs and not in a walkable urban district.

The lack of promotion is not at all a problem. I've very occasionally seen advertisements for Mahogany, but none of the other Prime Steakhouses in the metro. The demographic this restaurant is targeted toward knew about the place before it opened and word spreads quickly in the upper-middle to upper class in OKC. It has quickly developed a solid reputation for quality food and service. The lack of business is a three fold combination of concept, overly conservative management, and size of the restaurant.

Frankly, I have heard many more bad comments than good. And these come from persons who are pretty worldly, with good taste, and spend at this level regularly. There are too many other good options in OKC now than to have to settle. They just go elsewhere.

It's EXTRA important being that the restaurant is in the suburbs and not in a walkable urban district.

It may not be a walkable area but this is hardly in the suburbs. It's in the heart of the NW business district.

It may not be a walkable area but this is hardly in the suburbs. It's in the heart of the NW business district.

Which is a completely suburban, auto-oriented area... I think we're dealing with semantics more than anything.

Which is a completely suburban, auto-oriented area... I think we're dealing with semantics more than anything.

It may be auto-oriented but it's not in the suburbs in my opinion. And everyone is entitled to that. :wink:

I would agree with calling it non-urban but not in the suburbs.

It's not on the outskirts or an outlying area of OKC. The statement was that it was in the suburbs, not that it was suburban.

http://www.merriam-webster.com/dictionary/suburb

I live a little further out near 63rd and Meridian and certainly don't consider that to be in the suburbs.

The lack of promotion is not at all a problem. I've very occasionally seen advertisements for Mahogany, but none of the other Prime Steakhouses in the metro. The demographic this restaurant is targeted toward knew about the place before it opened and word spreads quickly in the upper-middle to upper class in OKC. It has quickly developed a solid reputation for quality food and service. The lack of business is a three fold combination of concept, overly conservative management, and size of the restaurant.

Mahogany is an exception because it is in the middle of a very affluent area with really no competition (Memorial Road is chain restaurant heaven). The George is a luxury restaurant in an area saturated with box stores and cheap eats (and delicious ones by the way). One of the few soapboxes I have about the city is that communications and marketing is criminally lazy here, like it's almost on the high side of arrogance - "we will open whenever we want and however we want, and we'll let you know if things change if we feel like it and you will love it". Lacking a website (an investment of less than $100 and probably 5 minutes a day) really forces a restaurant to completely rely on perfect execution all the time every time.

What some people don't realize is that good marketing buys you TIME. People are more likely to take the time to write a bad review than a good one, and everyone knows that a restaurant will have its issues in the first 6 months. However good marketing and communication can offset the first wave of mediocre reviews and still get people in the door to form their own opinions. I can't tell you how many times I've passed on eating at Vast for this very reason.

You may get a better steak elsewhere (though only a few restaurants), but you will not beat the salads, non-steak entrees, nor many of the sides. The desserts approach michelin quality.

I think if you are implying they are Michelin 3 star quality, you probably haven't ever eaten at a 3 star. They aren't close. But then, few are.

Mahogany is an exception because it is in the middle of a very affluent area with really no competition (Memorial Road is chain restaurant heaven). The George is a luxury restaurant in an area saturated with box stores and cheap eats (and delicious ones by the way). One of the few soapboxes I have about the city is that communications and marketing is criminally lazy here, like it's almost on the high side of arrogance - "we will open whenever we want and however we want, and we'll let you know if things change if we feel like it and you will love it". Lacking a website (an investment of less than $100 and probably 5 minutes a day) really forces a restaurant to completely rely on perfect execution all the time every time.

What some people don't realize is that good marketing buys you TIME. People are more likely to take the time to write a bad review than a good one, and everyone knows that a restaurant will have its issues in the first 6 months. However good marketing and communication can offset the first wave of mediocre reviews and still get people in the door to form their own opinions. I can't tell you how many times I've passed on eating at Vast for this very reason.

Marketing can't make up for bad word of mouth. You assume that familiarity through advertising makes up for poor execution...it doesn't. The people who will pay the price there have other choices and know the difference between truly good and what isn't. Those that occasionally might go there based on advertising probably don't associate with a lot of others who would go there normally. They will be once and done unless they think it is great because they have nothing to compare it to.

I think if you are implying they are Michelin 3 star quality, you probably haven't ever eaten at a 3 star. They aren't close. But then, few are.


No.

I live a little further out near 63rd and Meridian and certainly don't consider that to be in the suburbs.

Most downtowners probably would consider 63rd and Meridian to be the suburbs. It's definitely not the urban core.



What some people don't realize is that good marketing buys you TIME. People are more likely to take the time to write a bad review than a good one, and everyone knows that a restaurant will have its issues in the first 6 months. However good marketing and communication can offset the first wave of mediocre reviews and still get people in the door to form their own opinions. I can't tell you how many times I've passed on eating at Vast for this very reason.

I agree completely. It wouldn't be that difficult for them to at least increase their social media presence if they don't want to invest in a website. At least at bare minimum have photographs of the restaurant and images of the menu on the Facebook page. True foodies may not care about marketing but it makes a difference for a certain segment of potential customers - and that segment may make or break a business.

I think if you are implying they are Michelin 3 star quality, you probably haven't ever eaten at a 3 star. They aren't close. But then, few are.

Michelin rates restaurants in only 3 USA cities.

They rate worldwide.

Yes, they do rate worldwide. However in this country, NYC, Chicago, and San Francisco/bay area are the only three cities the Michelin Guide will rate a restaurant.

So? Surely you aren't implying George would get rated but can't be because they aren't in NYC, Chicago or San Fran. LOL. Trust me, I've eaten at several Michelin rated restaurants. The George wouldn't make the list even if it was in Paris or anywhere else.

Marketing can't make up for bad word of mouth. You assume that familiarity through advertising makes up for poor execution...it doesn't. The people who will pay the price there have other choices and know the difference between truly good and what isn't. Those that occasionally might go there based on advertising probably don't associate with a lot of others who would go there normally. They will be once and done unless they think it is great because they have nothing to compare it to.

Not a personal attack, but proves my arrogance point. If the George thinks it can pay it's bills by nothing but word of mouth and and secret handshakes, cool. However if they shutdown a year from now because they didn't care about the "special occassion" folks, it seems like a stupid way to go.

Not a personal attack, but proves my arrogance point. If the George thinks it can pay it's bills by nothing but word of mouth and and secret handshakes, cool. However if they shutdown a year from now because they didn't care about the "special occassion" folks, it seems like a stupid way to go.

+1.

Not a personal attack, but proves my arrogance point. If the George thinks it can pay it's bills by nothing but word of mouth and and secret handshakes, cool. However if they shutdown a year from now because they didn't care about the "special occassion" folks, it seems like a stupid way to go.

If the Ranch Steakhouse, in the unbelievably irrelevant location they are located, can do as well as they have never having advertised the restaurant, I think the George could find its way as well.

I bet the George has way more costs to offset than the Ranch.

Branding! I feel there's nothing wrong with the name. In fact, I like it. What is missing is a comprehensive branding plan.
This isn't the greatest picture of Founders Tower, but I think they could do well by purchasing branding rights for the top of the building.

http://i.imgur.com/hCabQSk.jpg

I also agree that not utilizing a social media coordinator is not smart in 2014.
So much could be said, but they seriously need a plan to sell the brand.

If the Ranch Steakhouse, in the unbelievably irrelevant location they are located, can do as well as they have never having advertised the restaurant, I think the George could find its way as well.

The Ranch has a solid brand, visible signage along a busy corridor, and an online presence in both the form of a website and social media.

Ranch Steakhouse (http://www.ranchsteakhouse.com/)

https://www.facebook.com/RanchSteakhouseOKC

The George is hidden atop a building not a lot of people think about these days. Unless they are an OKCTalk reader or have heard through word of mouth they probably don't realize its even open.

There have been Gazette articles, News OK articles, etc. They are also on Urbanspoon, OpenTable, and Yelp, which are the principle and best places for restaurants to be.

The George has more likes on FB than The Ranch…

Depending on how quickly Kevin George wants to recoup his $1.3M investment from buying the top floor, they would technically have less operational costs because they don't have to pay a lease. The Mathis Brothers don't own the building the Ranch is located in.

There have been Gazette articles, News OK articles, etc. They are also on Urbanspoon, OpenTable, and Yelp, which are the principle and best places for restaurants to be.

The George has more likes on FB than The Ranch…

Depending on how quickly Kevin George wants to recoup his $1.3M investment from buying the top floor, they would technically have less operational costs because they don't have to pay a lease. The Mathis Brothers don't own the building the Ranch is located in.

We'll agree to disagree, I don't want to derail the thread. The George may thrive and it may fail, I just think that it's ignorant, from a business perspective, to invest in low distribution (the Oklahoman/OK Gazette) and noisy (social media) publicity but, have no clear and concise home base (website) for information and communications. I'll step off my soapbox now...

The Ranch has a solid brand, visible signage along a busy corridor, and an online presence in both the form of a website and social media.

Ranch Steakhouse (http://www.ranchsteakhouse.com/)

https://www.facebook.com/RanchSteakhouseOKC

The George is hidden atop a building not a lot of people think about these days. Unless they are an OKCTalk reader or have heard through word of mouth they probably don't realize its even open.

To say nothing of the fact the one unique aspect of that floor and that building - the rotating floor - was apparently eliminated (well, not implemented) in the construction of the new restaurant. Having been there under prior ownership when the rotating floor worked, I can attest to how special it made that venue, and it hurts them not to have it. I know it was mentioned that it needed repair, but I also thought it had been completely overhauled when the last owner took it over, so it would seem it couldn't be too far gone.

I know, I know, its a restaurant, judge the food, the service. I get that. But there's no disputing that the rotating floor is a signature element of that space, and not having it is, well, hardly a good thing.

I know, I know, its a restaurant, judge the food, the service. I get that. But there's no disputing that the rotating floor is a signature element of that space, and not having it is, well, hardly a good thing.

Having been there when the floor worked and now having been to The George..... I can honestly say the floor being stationary didn't effect my experience. I still had a beautiful view of Lake Hefner and lots of couples were walking around the perimiter of the restaurant holding hands and sipping drinks and enjoying the view all the way around.

Having been there when the floor worked and now having been to The George..... I can honestly say the floor being stationary didn't effect my experience. I still had a beautiful view of Lake Hefner and lots of couples were walking around the perimiter of the restaurant holding hands and sipping drinks and enjoying the view all the way around.

Fair enough. To each their, own, of course.

Fair enough. To each their, own, of course.

Definitely... But if you let the floor not rotating stop you from experiencing The George. You are missing out.

My visit to the Eagle's Nest was great but the highlight was the rotating floor.... My visit to The George was great but the food and service were the highlight.

St. Louis restoring their downtown revolving restaurant:

https://farm4.staticflickr.com/3951/15397180590_850401c6b8_b.jpg

Evolving Renovation Will Bring Revolving Millennium Back From Dormancy - nextSTL (http://nextstl.com/2014/10/evolving-renovation-will-bring-revolving-millennium-back-dormancy/)

A Brief History of Buildings That Spin (http://gizmodo.com/a-brief-history-of-buildings-that-spin-1625633621)

Geeeezzz…that building looks so much like Founder's Tower.

Geeeezzz…that building looks so much like Founder's Tower.

With pieces of Lincoln Plaza wrapped around the base as well.

With pieces of Lincoln Plaza wrapped around the base as well.

And the arch from the fairgrounds.

Went there tonight. Great food. Great building. Incredible views, arguably more scenic than Vast. Met the owner and he was extremely nice! I will definitely start going here way more often.