Nonesuch will never go out of business

They are decent priced for what they offer

Nonesuch has 22k IG followers

Compare to other cities throughout the world and you will see for what they offer it’s cheap

OKC needs and embraces this establishment

For OKC to compete on this level is huge, nonesuch is on the level of this world renowned restaurant

https://www.dillrestaurant.is/en/home/

Never said they'd go out of business by raising their prices, just that we're not going to eat there anymore, there's not much food that's worth $175/perrson. And funny enough, the restaurant you list only charges $125/person...

As far as BS's post - I realize that prices have gone up, but none have gone up 40%.

Never said they'd go out of business by raising their prices, just that we're not going to eat there anymore, there's not much food that's worth $175/perrson. And funny enough, the restaurant you list only charges $125/person...

As far as BS's post - I realize that prices have gone up, but none have gone up 40%.

prime beef is in fact up well more then 40% from last oct / nov

prime beef is in fact up well more then 40% from last oct / nov

And how much of that does Nonesuch serve? :rolleyes:

And how much of that does Nonesuch serve? :rolleyes:

You are being obtuse and it is making you look a bit silly. Literally everything a restaurant purchases has gone up, and is continuing to go up in price. Bouldersooner was simply providing an example of a major price increase. A quick look on sysco and I can see that chicken thighs have gone from $81 a case in march to $120 currently, to go drink cups have literally doubled in price over the last 2 years, and I could go line by line and find similarly large increases in cost. Do not get me started on the insane price of gloves for food prep and service. Labor costs have gone up substantially as well, the hospitality industry is FINALLY starting to pay staff more reasonable wages. At this point if your restaurant has staffing problems you are not paying well enough and someone else is. We can also get into things like utility pricing increases, covid ppe supplies, etc. It's alright that you do not feel it is worth $175/plate, lucky for you OKC has a ton of great restaurants you can go to instead.

You are being obtuse and it is making you look a bit silly. Literally everything a restaurant purchases has gone up, and is continuing to go up in price. Bouldersooner was simply providing an example of a major price increase. A quick look on sysco and I can see that chicken thighs have gone from $81 a case in march to $120 currently, to go drink cups have literally doubled in price over the last 2 years, and I could go line by line and find similarly large increases in cost. Do not get me started on the insane price of gloves for food prep and service. Labor costs have gone up substantially as well, the hospitality industry is FINALLY starting to pay staff more reasonable wages. At this point if your restaurant has staffing problems you are not paying well enough and someone else is. We can also get into things like utility pricing increases, covid ppe supplies, etc. It's alright that you do not feel it is worth $175/plate, lucky for you OKC has a ton of great restaurants you can go to instead.

From https://www.forbes.com/sites/aliciakelso/2022/04/05/as-restaurant-chains-continue-to-raise-prices-consumers-are-starting-to-notice/ on Apr 5:

"It’s a worthy discussion to be sure, as menu prices at limited-service concepts are up about 8% over 2020, while full-service restaurants are charging about 6% more. These increases come as operators navigate a confluence of cost pressures, from gas to commodities to labor, in an inflationary environment not seen in about 40 years."

What is so unique about Nonesuch that their price increase is 5-7 times more than other restaurants?

From https://www.forbes.com/sites/aliciakelso/2022/04/05/as-restaurant-chains-continue-to-raise-prices-consumers-are-starting-to-notice/ on Apr 5:

"It’s a worthy discussion to be sure, as menu prices at limited-service concepts are up about 8% over 2020, while full-service restaurants are charging about 6% more. These increases come as operators navigate a confluence of cost pressures, from gas to commodities to labor, in an inflationary environment not seen in about 40 years."

What is so unique about Nonesuch that their price increase is 5-7 times more than other restaurants?

Could it be volume? Nonesuch only has a set number of guest per night, whereas a traditional restaurant has a more varied number of customers.

Doesn't Nonsuch pride themselves on their "Foraged" food? I could have sworn that was the focus, so food costs should be pretty low for most veg. However, you need to remember they have a few new high end restaurants opening in the First National, so increasing the price will make them seem that much better than the rest. Maybe they keep selling out and they're sorting out the supply and demand of their product. That being said, I could not afford it at $125, let alone $175.

Doesn't Nonsuch pride themselves on their "Foraged" food? I could have sworn that was the focus, so food costs should be pretty low for most veg. However, you need to remember they have a few new high end restaurants opening in the First National, so increasing the price will make them seem that much better than the rest. Maybe they keep selling out and they're sorting out the supply and demand of their product. That being said, I could not afford it at $125, let alone $175.

I'm guessing they did research and found that they could charge $175 without any impact (losing too many customers) and just did it...

Doesn't Nonsuch pride themselves on their "Foraged" food? I could have sworn that was the focus, so food costs should be pretty low for most veg. However, you need to remember they have a few new high end restaurants opening in the First National, so increasing the price will make them seem that much better than the rest. Maybe they keep selling out and they're sorting out the supply and demand of their product. That being said, I could not afford it at $125, let alone $175.

they forage for what they can each season and hit up the farmers market, they buy everything local.

https://www.youtube.com/watch?v=Bj_lLIGaZBc

We go about once a year and another $50 a person isn't going to stop us.... It's a special occasion meal for us and we don't limit the price tag on our special occasions.

We go about once a year and another $50 a person isn't going to stop us.... It's a special occasion meal for us and we don't limit the price tag on our special occasions.

for sure, Sons and Daughters in SF will put a dent in your wallet especially if you have wine with dinner

We go about once a year and another $50 a person isn't going to stop us.... It's a special occasion meal for us and we don't limit the price tag on our special occasions.

We went last year, were planning on going this year and probably a couple of times in the year after that, all special occasions, but we eat at a lot of places that are sort of expensive anyway (spent $140 for both of us at Social Deck + Dining for our 28th anniversary this weekend), and there are plenty of other special occasion restaurants we need to try, so we've been once, and are just moving on...

YOu're catching an unusual amount of flak for just saying it's out of your range. It's not that big of a deal.

YOu're catching an unusual amount of flak for just saying it's out of your range. It's not that big of a deal.

Yeah I've never even been because the price is too much for me, personally. Nothing wrong with it, I just would rather spend that kind of money on other things at the moment. Maybe some day it'll hold more appeal to me. I still enjoy hearing about the experience, though.

You are being obtuse and it is making you look a bit silly. Literally everything a restaurant purchases has gone up, and is continuing to go up in price. Bouldersooner was simply providing an example of a major price increase. A quick look on sysco and I can see that chicken thighs have gone from $81 a case in march to $120 currently, to go drink cups have literally doubled in price over the last 2 years, and I could go line by line and find similarly large increases in cost. Do not get me started on the insane price of gloves for food prep and service. Labor costs have gone up substantially as well, the hospitality industry is FINALLY starting to pay staff more reasonable wages. At this point if your restaurant has staffing problems you are not paying well enough and someone else is. We can also get into things like utility pricing increases, covid ppe supplies, etc. It's alright that you do not feel it is worth $175/plate, lucky for you OKC has a ton of great restaurants you can go to instead.

thank you

From https://www.forbes.com/sites/aliciakelso/2022/04/05/as-restaurant-chains-continue-to-raise-prices-consumers-are-starting-to-notice/ on Apr 5:

"It’s a worthy discussion to be sure, as menu prices at limited-service concepts are up about 8% over 2020, while full-service restaurants are charging about 6% more. These increases come as operators navigate a confluence of cost pressures, from gas to commodities to labor, in an inflationary environment not seen in about 40 years."

What is so unique about Nonesuch that their price increase is 5-7 times more than other restaurants?

other restaurants are cutting their margin to try to remain in business .. hoping that their cost will go back down ... (doubt they will ) None such is not worried about staying in business so they can charge the appropriate price relative to their costs ..

other restaurants are cutting their margin to try to remain in business .. hoping that their cost will go back down ... (doubt they will ) None such is not worried about staying in business so they can charge the appropriate price relative to their costs ..

Exactly - they can get away with raising their prices 40%, so they did. We tried it once, it was cool. Maybe for our 50th wedding anniversary if they're still around and not $350/person.

Press release:

**********

NONESUCH

We are proud to announce new ownership at Nonesuch.

Under the guidance of Kelly Whitaker’s Id Est, the most decorated group for restaurant and sustainability awards in the United States, we will increase our focus on environmental impact while continuing to deliver a stellar dining experience led by General Manager and Partner Chad Luman and Chef Garrett Hare. Id Est is known for Michelin-starred restaurants in Denver, their James Beard Foundation Award Nomination for Outstanding Restaurateur, and their boundary-pushing team.



Starting in June, Nonesuch will offer two distinct experiences:

Nonesuch Chef’s Counter: an intimate 22-seat chef's tasting menu experience inspired by fields, farmers, and Oklahoma terroir. The menu is based on hyper-local sourcing, in-house grain milling, and vast fermentation practices.

The Den: an experimental, abbreviated six-seat experience inviting guests to be part of the research and development process. The menu will showcase dishes in the works by the Nonesuch culinary team. The Den also welcomes walk-in guests for bar snacks and cocktails, as well as visitors before or after their Nonesuch Chef’s Counter tasting menu experience.

I feel like this is the best thing of Nonesuch, Id Est is a fantastic group that has multiple Michelin Stars, they know this type of restaurant and will do a great job with them.

I saw the girls at Living Kitchen Farm drop a hint after their collab with nonesuch.... Which by the way the collab sold out in 4 seconds after seats went live.

Interesting that the price per person is now $135-150, and the Den per person price is $85. Guess $175 per person wasn't sustainable...

I went two weeks ago after years of wanting and wishing to go, had a friend visit and that was enough to get me to book.

Blew my mind. Probably the best meal I have ever had. Literally every dish was astounding. The wine pairings were excellent, and the service was warm and efficient, literally no notes.

Highly recommend for at least one visit. Immediately top of the list on local dining for me.

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I went two weeks ago after years of wanting and wishing to go, had a friend visit and that was enough to get me to book.

Blew my mind. Probably the best meal I have ever had. Literally every dish was astounding. The wine pairings were excellent, and the service was warm and efficient, literally no notes.

Highly recommend for at least one visit. Immediately top of the list on local dining for me.


thank you for the review .. ? have you been to grey sweater and if so how do they compare?

thanks

thank you for the review .. ? have you been to grey sweater and if so how do they compare?

thanks

We went to Nonesuch for our 25th anniversary, going to Grey Sweater tomorrow for our 30th, will try to remember to post. Had the non-alcoholic shrub pairing at Nonesuch, will have the craft cocktail pairing at Grey Sweater, so GS will be a bit better out of the gate. :)

We went to Nonesuch for our 25th anniversary, going to Grey Sweater tomorrow for our 30th, will try to remember to post. Had the non-alcoholic shrub pairing at Nonesuch, will have the craft cocktail pairing at Grey Sweater, so GS will be a bit better out of the gate. :)

thank you , congrats and have a great time!!

I have not. Either will have to wait till my friend visits again, or find some better grade local friends willing to go try fine dining with me.

It appears the new owners of Nonesuch just won the James Beard Award for Best Restaurateur. That's a hell of an accomplishment and shows the kind of leadership we are getting.

We went to Nonesuch for our 25th anniversary, going to Grey Sweater tomorrow for our 30th, will try to remember to post. Had the non-alcoholic shrub pairing at Nonesuch, will have the craft cocktail pairing at Grey Sweater, so GS will be a bit better out of the gate. :)

So it pretty much boils down to Grey Sweater having a way better ambiance and atmosphere, but Nonesuch has better food. The cocktails at GS were pretty amazing, bartender asked us about our likes/dislikes/allergies, we had a pre- and post-dinner cocktail each, plus 5 that were paired to 2 courses each throughout the 10-course meal.

Nonesuch's timed seating (not sure if they do it that way any longer, we were there 3 years ago for wife's birthday, not our 25th anniversary) and high stools around the counter, with very little space between people just wasn't that great, compared to the standard table seating at GS (they do have about 20 counter seats with high chairs). We did have some amazing dishes at GS, but not consistently at the level that Nonesuch reached.

The seating at Nonesuch is part of what makes it such an awesome experience. It's not a normal restaurant and the way the seating is you are in the middle of the experience. One of the best restaurant experiences I've ever had. Interested to see what the new ownership will mean for them.

Nonesuch has changed its operation - says walk-ins welcome (you can make reservations, but I guess the timed seating isn't being done now), a la carte and tasting menus available. We're planning on going back soon to see what it's like now.

Nonesuch has changed its operation - says walk-ins welcome (you can make reservations, but I guess the timed seating isn't being done now), a la carte and tasting menus available. We're planning on going back soon to see what it's like now.

Had planned on going and checking it out for my birthday but plans got changed and now we're going to Stock & Bond.

Main thing I hope has not changed is how the chef would present the dish and explain what/why/how they created the dish.