Cajun Corner to build modern location in Uptown (http://www.okctalk.com/content.php?r=533-Cajun-Corner-to-build-modern-location-in-Uptown)

Building on the great reception of their first location and experience with 23rd Street as a district, the proprietors of the popular Cajun Corner in far Northwest Oklahoma City are set to start construction on an ambitious new site in the ever-growing Uptown district.


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Brothers Rick and Nam Nguyen once owned the vacant lot at 312 NW 23rd, sold it to the Good Egg Dining Group, then last week bought it back.

The Nguyens had once envisioned a Korean barbeque restaurant on the site and decided to dust off those plans by Ken Fitzsimmons of TASK Design and tweak them slightly for a new Cajun Corner.


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The proposed two-story building will feature a patio along 23rd and a large rooftop deck. There will two full bars on each floor which a large craft beer selection.

The restaurant will be counter service but with attentive table runners to make sure patrons receive the same great service that has become the hallmark of the original Cajun Corner on Council Road just south of NW Expressway.

That first restaurant has found a loyal following through updated Cajun fare, with Asian and Southern influences.

The brothers aren't new to fusion cuisine, having previously launched both Guernsey Park and Covell Park in Edmond.

The plan is to move forward quickly with the new building, which will be yet another in-fill project for the thriving Uptown / 23rd Street district.


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Last month, it was announced that Coop Ale Works will be redeveloping the massive former Armory Building (http://www.okctalk.com/content.php?r=525-Coop-Ale-Works-selected-to-redevelop-Armory-building) just east of I-235. Dunkin' Donuts and Baskin Robbins will soon open in a new structure on the northeast corner of Hudson and 23rd.

The new operations will join dozens more that have opened in the corridor in just the last few years.


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(1) I like this
(2) This will be identical to Guyutes which was...
(3) Designed by same architect
(4) Googling this made me realize Ken Fitzimmons does not equal Brian Fitzimmons
(5) TIL There are two architects named Fitzimmons doing interesting work in urban OKC.

Loyal OKCTalk readers will remember this spot was originally planned to be Daebak K, a Korean place. We had a story about this around the same time Guyutes was proposed.

But the brothers shifted gears and sold to the Good Egg Group, who considered building a small office building with ground-floor commercial.

With the success of the Cajun Corner way out on Council, the Nguyens started to look for a location in the core but grew frustrated, so turned back to Good Egg who sold the property back to them.

They liked the original design so much they decided just to give it a few changes and move forward as the new Cajun Corner.

They want to move pretty fast on this and have already submitted plans for design review.

The Gazette just did a nice review of the existing Cajun Corner:

https://www.okgazette.com/oklahoma/okie-cajun/Content?oid=3970146

I hope they make a killing. I enjoy their food more than I think any cajun style place in OKC.

OK this is exciting as hell.

Awesome! That parking lot will be an nightmare with a single entry/exit, but luckily there is lots of places to park elsewhere in the area.

When I first saw the rendering I was like OH CRAP DID THEY BUY THE GUYUTES BUILDING? Glad we're getting a similar structure instead.

(I like Guyutes)

When I first saw the rendering I was like OH CRAP DID THEY BUY THE GUYUTES BUILDING? Glad we're getting a similar structure instead.

(I like Guyutes)

Biggest difference is this is new construction whereas Guyutes was a rehabilitation.

I know 23rd is lined with housing to the north and south, but has there been any thoughts of adding denser housing along the corridor? Maybe row housing or something? I know there are some multi-unit places just south behind most of the businesses, but I was thinking of buildings that were 3 to 5 stories tall.

I'm sure HH and MP HOAs would protest ad nauseum at the mere notion.

Ate at the Council location today. I asked them about the new location and was told it would probably be about 12 months since they’re building ground up. They did mention an expanded menu. The one item mentioned in particular was crawfish boils.

They have their building permit and work is starting:

http://www.okctalk.com/images/pete/cajuncorner030319a.jpg

Drove by today and noticed that this has gone vertical.

I thought I posted this but I guess not... This is from about 10 days ago.

Also, TASK (Ken Fitzsimmons) is no longer the architect on this project. It's now Sam Gresham. Hopefully they don't change the design much.

http://www.okctalk.com/images/pete/cajuncorner051919a.jpg

I thought I posted this but I guess not... This is from about 10 days ago.

Also, the TASK (Ken Fitzsimmons) is no longer the architect on this project. It's now Sam Gresham. Hopefully the don't change the design much.

http://www.okctalk.com/images/pete/cajuncorner051919a.jpg

I have seen this image before, so someone did post it at some point in time on one of the OKCTalk media outlets...

I thought I posted this but I guess not... This is from about 10 days ago.

Also, TASK (Ken Fitzsimmons) is no longer the architect on this project. It's now Sam Gresham. Hopefully they don't change the design much.

http://www.okctalk.com/images/pete/cajuncorner051919a.jpg

you did just on the uptown 23rd thread

https://www.okctalk.com/showthread.php?t=24994&page=53&p=1076054#post1076054

From yesterday:

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The center median is looking a little rough...

I had never been to their Council Road location until last night and picked up some to go. We thought it was good - especially the blackened catfish and the etouffee’. The fried oysters were better than the fried catfish in our view (my only slight criticism would be the batter seemed “heavier” than normal). We’ll definitely go back.

I would think they’d do well in the 23rd street space when it opens.

They were featured on "Discover Oklahoma" last night, we'll definitely be going to the 23rd St. location when it opens.

Anybody know if Van Nguyen (Cajun Corner) is related to Vuong Nguyen (Bonjour, then a roaming chef, now Ur/Bun and one of The Collective's kitchens - Cafe something)? They look like they could be brothers...

From today:

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Is there going to be a mural or anything to liven up the eastern-facing wall? Left as-is, it's quite bland and featureless.

Cajun Corner to open Uptown location on Friday (https://www.okctalk.com/content.php?r=672-Cajun-Corner-to-open-Uptown-location-on-Friday)

A modern, new 2-story location for the popular Cajun Corner will open Friday at 11 AM.


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The location is 312 NW 23rd just east of Tucker's Onion Burgers and near the Tower Theater in the heart of Uptown.

The $2 million structure features a patio along 23rd and a large rooftop deck. There are full bars on each floor which a large craft beer selection.

The restaurant is counter service but with attentive table runners to make sure patrons receive the same great service that has become the hallmark of the original Cajun Corner on Council Road just south of NW Expressway.

That first restaurant has found a loyal following through updated Cajun fare, with some Asian and Southern influences.

The menu and pricing are basically the same as the original location with a few extras.

Hours are Sunday through Thursday from 11 AM to 11 PM; closing on Friday and Saturday will be 2 AM.



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Really excited for this one, myself and a few coworkers go to the council location about once a week and they've gotten to know us by name. Super friendly and great food, I hope this location is just as successful if not more so than the council location.

I too love their food and am excited to have a location much closer.

Plus, will be much more of a bar scene, especially later at night.

Yay, someplace to go on Tower show night besides Scottie's (where we've had about everything on the menu and their quality has fallen off quite a bit from when they opened). Been waiting for some *good* Cajun food for a while...

I love construction where the beams are exposed, ductwork is visible etc. but in this case it actually looks unfinished :confused:

This layout is pretty similar to Guyutes. Did they have the same pushback from HH that Guyutes did? I don't remember hearing anything.

Does anyone know how late the kitchen will be open? If they're going to keep it open until 11 p.m. or Midnight on Fridays and Saturdays, I might find myself here fairly often...

Went last night and it was pretty busy. The parking is pretty awful considering there is only one way in and out. I can see it becoming a problem. Food was great though. Tried the basics to start, Red Beans and Rice, Fried Okra and Hushpuppies. Large portions for not that much money. I think this place will do just fine.

Yay, someplace to go on Tower show night besides Scottie's (where we've had about everything on the menu and their quality has fallen off quite a bit from when they opened). Been waiting for some *good* Cajun food for a while...

And I'm gonna keep on waiting... Sign on the wall says "Authentic Okie Cajun" - whyyyyyyy Okie? Anyway, crawfish on the po'boy was tasteless, fried catfish was muddy-tasting and the cornmeal breading was kind of dry and wasn't quite browned enough, hushpuppies were too salty, small and overdone, fried okra looked and tasted like it came from a 50 lb bag off a Sysco truck, gumbo was so light, they needed to keep stirring the roux for quite a bit longer (but didn't suck, that's the highest compliment I can give them, sadly), fried oyster was OK, and my wife thought the seafood eggrolls were good (didn't taste them so I can't comment). So many 5 star reviews on Yelp, pretty amazing, guess they think it's good, but seems like a lot of folks don't know what real Cajun food is supposed to taste like.

Hours on the door said until 11 PM and Fri-Sat until 2 AM.

Had lunch there today and really enjoyed my meal and the space.

It's really a good mix of hang-out spot and restaurant. They were pretty busy at lunch and when the weather is nice, that upstairs deck is going to be a great spot. And I liked the downstairs bar as well. Looks like they had a nice assortment of local beers.

I had the catfish po'boy and thought it was excellent. I like spice, and they had Sriracha, Tobasco and Louisanna Hot Sauce. I put the latter on the sandwich and that really hit the spot.

The staff was very friendly, cheerful and helpful.


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Rooftop views look great. Excited to try this place soon!

seems like a lot of folks don't know what real Cajun food is supposed to taste like.

They don't claim to be real Cajun food, they're Okie​ Cajun :D

just got back from trying this place myself... i ordered the etouffee and it was great. it was cream-based so a little different than what i'm used to but the flavor was awesome. it seemed to have way more seafood than brielle's. if i'm being picky, my only gripe was that the rice was a little clumpy. loved the interior space and will definitely be back.

They don't claim to be real Cajun food, they're Okie​ Cajun :D

Yeah, saw that sad statement emblazoned on the wall after we ordered and sat down. :Smiley099

just got back from trying this place myself... i ordered the etouffee and it was great. it was cream-based so a little different than what i'm used to but the flavor was awesome. it seemed to have way more seafood than brielle's. if i'm being picky, my only gripe was that the rice was a little clumpy. loved the interior space and will definitely be back.

It looked good, but doesn't it have to be made with a roux to be officially called etouffee? Okie-jun fusion, I guess...

It looked good, but doesn't it have to be made with a roux to be officially called etouffee? Okie-jun fusion, I guess...

i think cajun corner's version has a roux to help flavor and thicken the sauce... it's just the addition of cream that makes it non-traditional. if a dish tastes good and fits the spirit of what it's called, then i'm not gong to be a stickler as to whether or not it's a pure interpretation. i haven't had etouffee anywhere in okc that's better than what i make at home but i can still enjoy a restaurant's version of the dish on its own terms.

i think cajun corner's version has a roux to help flavor and thicken the sauce... it's just the addition of cream that makes it non-traditional. if a dish tastes good and fits the spirit of what it's called, then i'm not gong to be a stickler as to whether or not it's a pure interpretation. i haven't had etouffee anywhere in okc that's better than what i make at home but i can still enjoy a restaurant's version of the dish on its own terms.

At least they did put "cream sauce" in the name of the dish so people would know it's not traditional etouffee, guess I just had no idea they weren't real Cajun until I saw their slogan on the wall, as I said. Another stickler-ism: Their menu board lists "Blacken" as a category and items were "blacken chicken", "blacken catfish", etc. Argh - blackenED!

Finally ate here. Great experience and the gumbo I had was amazing.

I love their food and the operators are incredibly nice.

Look forward to hanging on that rooftop deck this spring and summer.

I love their food and the operators are incredibly nice.

Look forward to hanging on that rooftop deck this spring and summer.

Finally got around to trying it and throught it was pretty good, definitely will go back. Deck was closed- is there a bar or anything up there or just places to sit?

Yes, the is a bar on the rooftop.

I went here last week and had Blackened Chickened Tenders with Dirty Rice. Both were outstanding. I had Cajun Fries and Cole Slaw for sides. The fries were solid, but the slaw was spicy and was the best I've ever had. I'm definitely looking forward to another trip here to try some more of the menu.

It looked good, but doesn't it have to be made with a roux to be officially called etouffee? Okie-jun fusion, I guess...

Roux is just flour cooked to a peanut-butter color cooked in butter or oil. Ive also seen flour simply baked long enough to turn brown. Once the roux is made, an infinite number of things can be added - including cream.

Roux is just flour cooked to a peanut-butter color cooked in butter or oil. Ive also seen flour simply baked long enough to turn brown. Once the roux is made, an infinite number of things can be added - including cream.

the roux in etouffee and gumbo is typically browned to that color but the flour doesn't have to be browned that much in order for it to be considered roux... the best example I can think of is alfredo sauce. one common preparation is to thicken the sauce using a roux and, for alfredo, you definitely want it to be more in the white range.

bonus points for mentioning the oven method, though... it's the most foolproof way i've found to make a dark brown roux for cajun cooking.

Cajun Corner is planning a new location on the southside, just south of Buffalo Wild Wings near SW 104th & I-44.

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Great news for southsiders!

i really like cajun corner! glad to see the southside getting a little love.

Cajun Corner is a really nice place. Them along with the catch and Sam Soutbern Eatery on I-240 really fulfills my Cajun taste in OKC. OKC has developed an amazing Cajun seafood scene in surprised it isn’t talked about more.

looks like they were pouring the foundation this morning on the southside cajun corner...

Just south of the Cajun Corner under construction near I-44 and SW 104th, plans have been filed for a strip center.

Given the drive-thru, I suspect one tenant will be Scooter's Coffee:

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I agree, I think the wooden riser is a dead giveaway for Scooters.

Just south of the Cajun Corner under construction near I-44 and SW 104th, plans have been filed for a strip center.

Given the drive-thru, I suspect one tenant will be Scooter's Coffee:

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I'm not an engineer but have had to fight trying to back out of or get to parking spaces when the drive thru line extends through the parking lot. Wouldn't it make more sense to have the drive thru on the other end of the building so the line could wrap around the back side of the building?

I'm not an engineer but have had to fight trying to back out of or get to parking spaces when the drive thru line extends through the parking lot. Wouldn't it make more sense to have the drive thru on the other end of the building so the line could wrap around the back side of the building?

maybe i'm missing something, but it looks to me like it does exactly that. it looks to me as if customers order on the south side of the building with two lanes to order from. the line then wraps around the back (east side) of the building and the pickup window is on the north side. if the line overflows, then it will extend out from the south entrance, so none of the parking spaces will be blocked.

oh... and related to cajun corner, framing started to go up last week.

maybe i'm missing something, but it looks to me like it does exactly that. it looks to me as if customers order on the south side of the building with two lanes to order from. the line then wraps around the back (east side) of the building and the pickup window is on the north side. if the line overflows, then it will extend out from the south entrance, so none of the parking spaces will be blocked.

I think you are correct looking at closer. I was thinking where it looks like maybe an ordering menu sign on the SE corner was the drive thru window. Will go great next to Cajun Corner

Has the south location opened up? I drove by and the parking lot was full and the big patio fan was on.