BBQ is not cheap. I have no problem paying $11.00 for a good sandwich! You pay for the quality and taste. Sides in most BBQ joints cost extra.

BBQ is not cheap. I have no problem paying $11.00 for a good sandwich! You pay for the quality and taste. Sides in most BBQ joints cost extra.

Sides in most of the new BBQ joints are al a carte.... You have to remember that the standard business model for BBQ in Oklahoma has been a 1-3 meat meal with two sides.... That's why ordering at places like Maple's and Deckle's confuses people... Back Door was one of the early places to bring the method of ordering al a carte to OKC BBQ.

There are still places in Texas where you order and pay for your meat at one counter and get your drinks and sides at another... That would cause diners here to have an aneurysm.

Nick Offerman stopped in Monday to check out the BBQ.. sadly they were closed. they posted a pic with him.

I heard a rumor they had closed their doors and just confirmed that news with one of the owners.

Hopefully another operator can take advantage of the significant improvements made to this propety.

That's a shame... Only had the opportunity to eat there once but everything I had was great.

man that was quick, how long were the open for? less than 6 months?

Opened in early July.

Any reason why? Food, service, visibility, traffic...?

Wow. That was very fast. I didn't get a chance to make it over, but the reviews I heard were a range from outstanding to mediocre. Too bad, really.

It's arguably another case of "too many new restaurants and not enough disposable income."

We'll be seeing a lot more of this, I'm afraid.

On a related note, Bezos has messed up every aspect of CRE in this country, with the notable exception of Industrial.

It's arguably another case of "too many new restaurants and not enough disposable income."

We'll be seeing a lot more of this, I'm afraid.

On a related note, Bezos has messed up every aspect of CRE in this country, with the notable exception of Industrial.

Psst your tinfoil hat is showing again. Relax bro... Not EVERYTHING needs to be a conspiracy theory.

It's arguably another case of "too many new restaurants and not enough disposable income."

We'll be seeing a lot more of this, I'm afraid.

On a related note, Bezos has messed up every aspect of CRE in this country, with the notable exception of Industrial.

AGREE w/this. OKC incomes are low and population is not growing fast enough to support the plethora of new, higher end resturants .

From what I understand, they had very high start-up and staff costs.

I believe their sales were decent.

From what I understand, they had very high start-up and staff costs.

I believe their sales were decent.

Anecdotal, but I've heard that one of the very top reasons restaurants fail early on is because there's not enough capital behind them to keep going if they have situations like that, or lower business than expected, so they can't just wait it out until things get better.

Interesting insight, the servers showed up today thinking it was a normal work day to find out they no longer had jobs. I was told they were given no heads up at all. The owners probably couldn’t have done anything about it but it’s very unfortunate I feel for these people.

Reading the Gazette’s August review, they were extremely top-heavy with management. Two partners (Johnson & Hammill), a culinary director (Camp), executive chef (Newman), and an undefined position (Pastorello). If they’re all on the payroll, that’s a lot of expensive firepower for a BBQ restaurant.

Reading the Gazette’s August review, they were extremely top-heavy with management. Two partners (Johnson & Hammill), a culinary director (Camp), executive chef (Newman), and an undefined position (Pastorello). If they’re all on the payroll, that’s a lot of expensive firepower for a BBQ restaurant.

I would hope that the two partners were not getting paid, if they were being paid that early on it's no surprise it failed.

From what I understand, they had very high start-up and staff costs.

I believe their sales were decent.

i don't know how well their evenings were... but me and some friends went a few times for lunch, but was never able to make it an hour lunch, it was always over... so that is why we stopped going, just couldn't make it work in the lunch hour.

Interesting insight, the servers showed up today thinking it was a normal work day to find out they no longer had jobs. I was told they were given no heads up at all. The owners probably couldn’t have done anything about it but it’s very unfortunate I feel for these people.

Even if they knew ahead of time, I've heard from people in the restaurant industry say they often times will not give heads up because when they've done it before, the employees ended up stealing from them. In one story, the owner gave his employees heads up thinking that he was doing the right thing and being considerate. But then he showed up to the restaurant after close one evening and there was a UHaul parked out back taking stuff from the restaurant.

Wow that was fast. Such a shame.

Even if they knew ahead of time, I've heard from people in the restaurant industry say they often times will not give heads up because when they've done it before, the employees ended up stealing from them. In one story, the owner gave his employees heads up thinking that he was doing the right thing and being considerate. But then he showed up to the restaurant after close one evening and there was a UHaul parked out back taking stuff from the restaurant.

Wow that is crazy, thanks for that perspective. In that case it would definitely make sense to not give a heads up. I have no opinion as I never got to eat here while they were open but I have heard that management never treated employees great in general. I never saw it, just what I have heard from one of the servers. The bigger point I was making was that it would be extremely unfortunate to show up and not have a job with no notice or time to make other job arrangements. But I guess that's the real world and may the best restaurant/servers win.

Wow that is crazy, thanks for that perspective. In that case it would definitely make sense to not give a heads up. I have no opinion as I never got to eat here while they were open but I have heard that management never treated employees great in general. I never saw it, just what I have heard from one of the servers. The bigger point I was making was that it would be extremely unfortunate to show up and not have a job with no notice or time to make other job arrangements. But I guess that's the real world and may the best restaurant/servers win.

Oh no doubt. It's just an unfortunate situation all around. I got to eat there once and I thought the food was pretty good but I do think that it was a bit on the pricier side. Sounds like the bigger issue was the giant money hole they dug themselves to begin with though.

I can't imagine spending all the money to remodel a building and set up a new restaurant and then close so fast. I never even had a chance to try it. I do wish more moderately priced restaurants would open. The pricey ones are way out of my budgets.

There is a large new electronic billboard at NW 122nd and Rockwell and they have an ad for lease of the location.

The tables still have all of their setups still in place. I drove by when I stopped in at A1 Pet Emporium and looked in the windows.

So....this has to have been a money laundering scheme right?

So....this has to have been a money laundering scheme right?

No.

My understanding is there was just far too much in up-front costs and their pay structure was too high.

They had decent business, just couldn't make it cash flow.

So....this has to have been a money laundering scheme right?

If that were the case, they'd still be open.

Word on Facebook on one of the Village pages is that another BBQ place is moving in - The Pig & Butcher BBQ & Brews...

Something going on there. Drove by this morning and the name portion of the signage has been painted over in a careful manner. Two workmen looking dudes standing by the front door smoking a cig.

http://www.okctalk.com/images/pete/butcher1.jpg

Facebook page https://www.facebook.com/The-Pig-The-Butcher-110325607172298/

15785

15785

That's too bad. I really liked that image on the brick wall. I'm sure they've got something else to put up, but that boar was kind of cool.

The Pig & the Butcher opens Saturday, March 14th.

The Pig & the Butcher opens Saturday, March 14th.

Has anyone tried it?

They had to push back their opening, or I couldn't imagine having a grand opening of to go/curbside.

They have reopened for carryout:

https://scontent-dfw5-2.xx.fbcdn.net/v/t1.0-9/94657140_150684653136393_205981533389979648_o.jpg? _nc_cat=108&_nc_sid=8bfeb9&_nc_ohc=hc7x8uFp6vIAX-0djfR&_nc_ht=scontent-dfw5-2.xx&oh=5654dc3f3375c8f4984ce242ca9fa8eb&oe=5ECD4633

Wife and I happened to go there the night before the shutdown. We were about the last people to arrive. I don't think they had been open 5 days. Liked the food and I sure am pulling for them. Mainly because of how they got shut down almost before they began.

https://www.thelostogle.com/2020/08/04/tlo-restaurant-review-the-pig-and-the-butcher/

$13 for 6 slices of candied bacon, (what looks like) Sysco-truck okra, and a 5-bite mac'n'cheese cup?

I swear it's Sysco-truck Okra. Crazy I was about to say the same.

We have been there a couple times since they reopened from the virus shutdown. Always found the food to be very tasty. That bacon is great. All the BBQ places I go to seem too expensive , but that appears to be the nature of the beast. I have no problem giving it a thumbs up.

We have been there a couple times since they reopened from the virus shutdown. Always found the food to be very tasty. That bacon is great. All the BBQ places I go to seem too expensive , but that appears to be the nature of the beast. I have no problem giving it a thumbs up.

I'd pay $13 (or more) for actual BBQ (pork, ribs, whatever), but no way am I doing it for 6 slices of bacon (candied or not) and what looks like pretty standard sides.

I'd pay $13 (or more) for actual BBQ (pork, ribs, whatever), but no way am I doing it for 6 slices of bacon (candied or not) and what looks like pretty standard sides.

So, you haven't been there, you haven't eaten any of the items, and you will never try it because it is $3 more expensive than you would pay for the plate?

So, you haven't been there, you haven't eaten any of the items, and you will never try it because it is $3 more expensive than you would pay for the plate?

Yep. I can get candied bacon at other places and probably make it myself waaaaay cheaper, I can get Sysco-truck okra anywhere in the metro, and the mac'n'cheese is pretty small and might be worth it, but I can get mac'n'cheese anywhere in the metro and can make my own probably better and cheaper. It's also far enough away that we won't go there for takeout (we don't do dine-in and won't for a long time) because it'd get cold by the time we got home. Not sure what your $3 statement is about, I just said that if I pay $13 for a plate of food at a BBQ restaurant, I'd get pork or beef, not candied bacon. As an aside, we rarely eat outside of the area bounded by NW 63rd, I-235, I-40, and I-44, we have so many options to choose from in that area that we don't need to go looking for places to try that are (by our standards) far away.

Yep. I can get candied bacon at other places and probably make it myself waaaaay cheaper, I can get Sysco-truck okra anywhere in the metro, and the mac'n'cheese is pretty small and might be worth it, but I can get mac'n'cheese anywhere in the metro and can make my own probably better and cheaper. It's also far enough away that we won't go there for takeout (we don't do dine-in and won't for a long time) because it'd get cold by the time we got home. Not sure what your $3 statement is about, I just said that if I pay $13 for a plate of food at a BBQ restaurant, I'd get pork or beef, not candied bacon. As an aside, we rarely eat outside of the area bounded by NW 63rd, I-235, I-40, and I-44, we have so many options to choose from in that area that we don't need to go looking for places to try that are (by our standards) far away.

So you won't try it based off one review from a news outlet known for exaggeration and biting sarcasm (mixed with some decent reporting)? I would at least look at Yelp and Google reviews before writing a place off.

Went there last week. Very happy with everything. I thought the okra was hand-battered. I didn't think it was Sysco truck okra (but I've been wrong before). Mac and Cheese was excellent. Had the ribs which were perfect and chopped brisket which was also great (although I prefer to evaluate brisket sliced). Got to talk with the new owner/manager and had a great talk. They smoke with pecan. They were planning on offering slice brisket soon after brisket prices stabilize. He even gave me a sample of their spice mix which I used on my own stuff over the weekend and loved it. Can't wait to go back.

So you won't try it based off one review from a news outlet known for exaggeration and biting sarcasm (mixed with some decent reporting)? I would at least look at Yelp and Google reviews before writing a place off.

Jesus, really? It's just too far for us to go to, we're not going to bother, we have dozens of restaurants that are closer to us and we really want to go to that are prioritized over some random BBQ place that's not in our regular area. If the food ends up to be the most spectacular BBQ ever in OKC (and Roger S. says it's absolutely wonderful :)), we'll give it a try, but for now, it's not even under consideration. And I usually do look at Google/Yelp, I wasn't relying on Louis' crap review, his food "reviews" are worthless, I was commenting on the price and what the food looked like for the price. Just give it a rest, people.... :dizzy:

(and Roger S. says it's absolutely wonderful :)),

LOL.... Well I do want to give it a try but it took me almost 5 months to get around to trying Clark Crew in the current climate..... I do however need to run up to Lucky Lure and pick up some fishing stuff.... So a pickup order at Pig & Butcher could happen soon.

LOL.... Well I do want to give it a try but it took me almost 5 months to get around to trying Clark Crew in the current climate..... I do however need to run up to Lucky Lure and pick up some fishing stuff.... So a pickup order at Pig & Butcher could happen soon.

Ha, keep us posted!

And speaking of Clark Crew, thanks for the reminder, we need to put them on our weekly takeout list, should be way better than last week's BTT slop (grease and liquid dripping out of every taco we got, no matter what kind it was, so it's The Mayan or OSO from now on for tacos)...

So, any of our resident BBQ experts tried it yet? Need to go to Britton/May tomorrow for something and was thinking about going here.

So, any of our resident BBQ experts tried it yet? Need to go to Britton/May tomorrow for something and was thinking about going here.

Tried it a few months ago and thought it was solid the day I was there..... Will definitely be a lunch stop for me any time I need to go to Lucky Lure for fishing gear.

Tried it a few months ago and thought it was solid the day I was there..... Will definitely be a lunch stop for me any time I need to go to Lucky Lure for fishing gear.

Was hoping you'd reply, thanks, we'll give it a shot! Oh, did you try the okra, and was it Syscokra?

Was hoping you'd reply, thanks, we'll give it a shot! Oh, did you try the okra, and was it Syscokra?

I don't even remember what sides I had that day... I was there in June I think..... I don't really know anywhere not using food service okra though.... To little manpower for that amount of prep work.

I just remember that I enjoyed everything I had.

Good to hear. I've been thinking about dropping by to pick up some sides for when I cook, so this is encouraging. Still haven't made it over there yet, and I'm only a few blocks away!

... I don't really know anywhere not using food service okra though.... To little manpower for that amount of prep work.
...

One more reason to mourn Irma's. :(

Man, I've gotta start picking better restaurants. Not sure if this was a bad day at Pig & Butcher, or just the way they are - pulled pork had way too many big chunks of fat in it, the beans tasted *exactly* like someone opened a can of Brooks Chili Beans and gave them to me (we use Brooks Chili Hot Beans for our chili, so I know what it tastes like, mac'n'cheese should be called mac'n'bechamel because it had almost no cheese taste. Wife agreed on the beans, but really liked the corn, though. Oh well, fulfilled its purpose of filling us up at least.

The IRS has filed a tax lien against this business for $60K.


The same ownership group (Rogers Concepts) recently closed XO Lounge, Red Dragon Express and the Yo Pablo at 33rd & Boulevard in Edmond.

Also own Steak the Experience which just lost its executive chef.


Looks like there is a big shakeup in progress.

You may recall that Rogers ran a couple of Bricktown Clubs (Pink Parrot, Glam some others) before suddenly going wild with expansion and new concepts.

^

And just as I posted that, this popped up on Facebook.

I suspect Pig & Butcher will be closed very soon, probably by the end of the month.

HTTP://www.okctalk.com/images/pete/rogers072822a.jpg

The IRS has filed a tax lien against this business for $60K.


The same ownership group (Rogers Concepts) recently closed XO Lounge, Red Dragon Express and the Yo Pablo at 33rd & Boulevard in Edmond.

Also own Steak the Experience which just lost its executive chef.


Looks like there is a big shakeup in progress.

You may recall that Rogers ran a couple of Bricktown Clubs (Pink Parrot, Glam some others) before suddenly going wild with expansion and new concepts.

:Smiley171:

It was only a matter of time