On the Facebook group page "Remember in Oklahoma City when..." there is a post that Charcoal Oven will be opening a new location in the former Jersey Mike's location on N. May just south of NW36th. This will be right next to the Patty Wagon burger joint on the east side of May Ave. No date mentioned at this time, nor is there a sign for it yet.

That’s awesome if it makes it all the way to reality.

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Nice, I miss their burgers and shakes. Although I think that's kind of a poor location, especially if your travelling southbound on May.

Re-modeling IS in progress. The Jersey Mike's signs are still up, there is a small patio area as well. The Patty Wagon sign can be partially seen behind the Jersey Mike sign.

They better have a really good product with Patty Wagon and their pretty good burgers and fries literally 20 steps away. Haven't eaten at Charcoal Oven in decades, so can't really even remember what they were like.

Nice, I miss their burgers and shakes. Although I think that's kind of a poor location, especially if your travelling southbound on May.

Turn left on 36th, turn right behind *$ and go through the parking lot that connects to that strip mall. Getting back out southbound will suck, though. We can walk there, so we don't worry too much about that. :)

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Nice, I miss their burgers and shakes. Although I think that's kind of a poor location, especially if your travelling southbound on May.

There is a center left turn lane running down the street.

They better have a really good product with Patty Wagon and their pretty good burgers and fries literally 20 steps away. Haven't eaten at Charcoal Oven in decades, so can't really even remember what they were like.

I agree. Patty Wagon has some great burgers!! It will be a stiff competition between the two.

There is a center left turn lane running down the street.

Often blocked by the northbound backup when the light's red for May. :)

This is great to hear. I hope they have their onion rings!

I used to always order the Chili Cheeseburger, I'd park there and eat it, for each bite I'd add a bit of salt to it. It was good!

It it the same people, relatives or someone who bought the concept?

It it the same people, relatives or someone who bought the concept?

Probably won't know that for sure until it opens.

Probably won't know that for sure until it opens.

I had heard that the franchisee of that Jersey Mike's had been talking about opening a burger place there for a few years, wonder if there's any connection between him and the original owners too, guess we'll probably find that out too after it opens...

Wish it had been there when l lived nearby.

In the event of best case scenario, is this worth giving a shot? I recently thought local homa (collective) was the best until I went to livegrass. Even then, chef curry is opening back up and I'll take that for burgers too.

In the event of best case scenario, is this worth giving a shot? I recently thought local homa (collective) was the best until I went to livegrass. Even then, chef curry is opening back up and I'll take that for burgers too.
From my perspective, yes. If you like Johnnie’s, then you might be more inclined to like it. Keep in mind I am over 60, so my tastes and experience might be different than yours.

I recall that The Split-T was the launching off point for several like menu places during the 50s-70s. Charcoal Oven, Howard’s and Johnnie’s come to mind quickly. All were started by former Split-T managers who went out on their own. The menu choices and overall taste were generally pretty close. I loved the Number 1 at Charcoal Oven, which is a cheeseburger with red sauce, much like the same numbered item at Johnnie’s. I thought Charcoal Oven was better until the day it closed. My wife never did, so I would eat it every day when she was out of town.

I’m gonna try Charcoal Oven The first week it opens.

Their onion rings may be the best in town.

I’ll definitely try them out. But I’ve always wondered if my amazing memories of Casa Bonita, Charcoal Oven, Garfield’s, Chi Chi’s and on and on were really justified or was I just infatuated at the time.

Miss that Cock A doodle do Chicken sandwich

I messaged a friend of the original owners family about the new restaurant and she says it’s a daughter of the original owner and her husband that are doing this “resurrection”. So it should be true to the original.

I’ll definitely try them out. But I’ve always wondered if my amazing memories of Casa Bonita, Charcoal Oven, Garfield’s, Chi Chi’s and on and on were really justified or was I just infatuated at the time.

Oh, geez.... Casa Bonita is still open in Denver with cliff divers. They still use the flags if you need something.

It relies on 1. Tourist business and 2. Us locals who try it once to see if the food is as bad as literally everyone says it is. It was edible being on par with frozen Tex-Mex.

They do still have the good sopapillas, though.

Oh, geez.... Casa Bonita is still open in Denver with cliff divers. They still use the flags if you need something.

It relies on 1. Tourist business and 2. Us locals who try it once to see if the food is as bad as literally everyone says it is. It was edible being on par with frozen Tex-Mex.

They do still have the good sopapillas, though.A co-worker spent many weeks in rehab from automatically reaching into the boiling hot oil retrieve a spoon he dropped into the sopapilla cooker. He was training me at the time. He was THE sopapilla guy at the OKC store. Reflexes can suck.

This should be interesting since Charcoal Oven had no inside seating and was mainly a drive-in. Some people took advantage of some picnic tables in the middle of the property and on the far east side. The lawn was always immaculate and the building looked like it got painted daily. Wonder if they will expand things by serving alcohol. First started eating there in 1972 and probably ate hundreds of chickadoodledoos before they closed up.

This should be interesting since Charcoal Oven had no inside seating and was mainly a drive-in. Some people took advantage of some picnic tables in the middle of the property and on the far east side. The lawn was always immaculate and the building looked like it got painted daily. Wonder if they will expand things by serving alcohol. First started eating there in 1972 and probably ate hundreds of chickadoodledoos before they closed up.

The property was very well taken care of. Still can't believe it's a tire shop now. Although I have bought more tires in the past year than I did hamburgers from them in their last 5 years.

I'm sure it won't be quite the same since the old 50's style drive-in was part of the appeal of the original spot. Their prices were always a little bit on the high side too, but regardless, I hope they do well and I know I'll be making a trip or two over there.

Although I'm excited for their return the location seems like a poor choice. I'm sure they could have found something between 36th and Memorial that would have been better. I also can't believe they won't have a drive thru. Perhaps no drive thru is why Jersey Mike's closed down. They're changing from a 100% drive thru business to 100% Dine in? With the possibility of another Covid shutdown this seems like a really poor choice.

Although I'm excited for their return the location seems like a poor choice. I'm sure they could have found something between 36th and Memorial that would have been better. I also can't believe they won't have a drive thru. Perhaps no drive thru is why Jersey Mike's closed down. They're changing from a 100% drive thru business to 100% Dine in? With the possibility of another Covid shutdown this seems like a really poor choice.

They can also do takeout, curbside and delivery in addition to dine-in, so it's not 100% dine-in.

It does not look they will be doing much to the inside.

The menu is already up and there are not any signs of renovation; no building permits have been filed.

I suspect they got a crazy good deal on a space with all the equipment they needed, which is why they landed there.

It does not look they will be doing much to the inside.

The menu is already up and there are not any signs of renovation; no building permits have been filed.

I suspect they got a crazy good deal on a space with all the equipment they needed, which is why they landed there.

Seems like they'd need to put in at least a grill and fryer(s), but maybe Jersey Mike's already had them (never eaten at one, so I don't know if they do grilled things, don't think they have fries, though).

Seems like they'd need to put in at least a grill and fryer(s), but maybe Jersey Mike's already had them (never eaten at one, so I don't know if they do grilled things, don't think they have fries, though).

Very minor, though.

And they could have easily saved the old ones or bought one used as many places are closing.


There are a lot of good deals for someone willing to stick their necks out right now. And of course, with their brand people will be lining up regardless of the virus.

Seems like they'd need to put in at least a grill and fryer(s), but maybe Jersey Mike's already had them (never eaten at one, so I don't know if they do grilled things, don't think they have fries, though).

jersey mikes would have had a flat top grill .. .. but not a fryer

Forgive me if I am being ignorant, but Charcoal Oven didn't use a flat top grille, did it? I recall it was "charcoal grilled", "flame grilled" or whatever words describe flame, under rocks, under a grille?

Forgive me if I am being ignorant, but Charcoal Oven didn't use a flat top grille, did it? I recall it was "charcoal grilled", "flame grilled" or whatever words describe flame, under rocks, under a grille?

Since it's their name, I'd hope they'd still do flame-grililng like they used to (can't remember if they used actual charcoal or not). Been decades since I ate there though, which does remind me - are their Theta burgers as good as they used to be at Johnnie's (recent Theta at Johnnie's I tried wasn't nearly as "hickory" as it used to be a looong time ago, IMO, and their gobs of cold shredded cheese didn't help much).

Flame broilers are not that large or expensive.

Would be very easy to add.

Flame broilers are not that large or expensive.

Would be very easy to add.

yep. every burger king has one. and they move in and renovate all kinds of places

Dave Cathey reporting the new iteration will be operated by Dave Wilson's (former owner) son-in-law who had previously been operating the Jersey Mike's at this location and has a long-term lease on the space.

Also this tidbit:


Allen said he’s been blown away by the response since he first posted photos on his shuttered Jersey Mike’s space about a week ago.

“Mr. Wilson called me up and said, ‘Bill you’ve gone viral!'”

He's talking about the OKCTalk posts on Facebook, Twitter and Instagram. But of course, goes way out of his way to specifically leave out that detail...

How do photos posted on a closed store go viral?? Obviously, they would have to be posted on social media by someone. I'm also sure it's the only way the Oklahoman knew about this in the first place.

I just read the story on Oklahoman dot com. Very interesting.

It'll be in print tomorrow morning on the Daily Bird Cage Liner, lol.

They used to have a chicken sandwich that was just to die for. Forgetting the name of it tho.

This is what the Oklahoman means by viral.

Still took them 3 days to report.

http://www.okctalk.com/images/pete/charcoalovenfacebook2.jpg

Looking forward to eating there.

From my perspective, yes. If you like Johnnie’s, then you might be more inclined to like it. Keep in mind I am over 60, so my tastes and experience might be different than yours.

I recall that The Split-T was the launching off point for several like menu places during the 50s-70s. Charcoal Oven, Howard’s and Johnnie’s come to mind quickly. All were started by former Split-T managers who went out on their own. The menu choices and overall taste were generally pretty close. I loved the Number 1 at Charcoal Oven, which is a cheeseburger with red sauce, much like the same numbered item at Johnnie’s. I thought Charcoal Oven was better until the day it closed. My wife never did, so I would eat it every day when she was out of town.

I’m gonna try Charcoal Oven The first week it opens.

When I first moved to OKC in 1997, I heard a lot of good things about Johnnies so I tried the number one and thought the sauce tasted like something you would use to clean the engine of your car. Over the years, I felt compelled to "give it another shot" every year or so (just like I do with Guiness Stout) and on one visit, I finally got it and now I can't get enough of their red sauce on a flame broiled burger with shredded cheese.

I still haven't developed a taste for Guiness Stout, although I haven't tried in years and I now like quite a few other dark beers.

The old JM signs are now down and you can see more work going on inside.

http://www.okctalk.com/images/pete/charcoaloven091120a.jpg


http://www.okctalk.com/images/pete/charcoaloven091120b.jpg


http://www.okctalk.com/images/pete/charcoaloven091120c.jpg

I had lunch the other day next door at the Patty Wagon. I curiously asked the owner/manager her thoughts about having competition move in next door. She's actually looking forward to it to bring more people to the area (and her burger business), and not worried about it.

I had lunch the other day next door at the Patty Wagon. I curiously asked the owner/manager her thoughts about having competition move in next door. She's actually looking forward to it to bring more people to the area (and her burger business), and not worried about it.

Which one is the owner? I had a chat about that to somebody at patty wagon and they asked me what charcoal oven even was. Not sure if that was done by design or not. Granted, I hardly knew what charcoal oven was either.

I had lunch the other day next door at the Patty Wagon. I curiously asked the owner/manager her thoughts about having competition move in next door. She's actually looking forward to it to bring more people to the area (and her burger business), and not worried about it.

There's probably enough room in the burger-sphere for both places, even with them being right next to each other. Kind of like there's enough room for Wendy's, McDonald's, Burger King, Freddie's, and Five Guys (not to mention the insane amount of chicken restaurants).

Guessing a ton of folks that eat at Patty Wagon have never eaten at Charcoal Oven, and probably vice versa. And they're prepared differently at both places, so if someone has a preference for flame-grilled, they go to Charcoal Oven. Charcoal Oven has its adherents from way back that ate there years, if not decades ago, so they also kind of have a built-in customer base. We live a block from Patty Wagon and we've had every one of their specialty burgers there, some of their weekly specials (some just plain don't sound good, though), built our own burgers, and had all their sides (fries are the only ones we like). So we're definitely going to walk to Charcoal Oven for something new (a month after they open so they can get their kinks worked out), and then we'll probably switch back and forth, depending on our mood. We do the same thing with S&B and Patty Wagon currently, so for us, it's just adding another burger place to the rotation, they each offer something different from the others.

http://www.okctalk.com/images/pete/charcoaloven100820a.jpg


http://www.okctalk.com/images/pete/charcoaloven100820b.jpg


http://www.okctalk.com/images/pete/charcoaloven100820c.jpg

There hasn't been any progress here in quite a while and they had planned to open in October:

http://www.okctalk.com/images/pete/charcoaloven112220a.jpg

They are still working inside, but progress has been glacial:

HTTP://www.okctalk.com/images/pete/charcoaloven120320a.jpg

Took the guy 4 years of saying he was going to put a burger place in there to actually start and do it, so I'm not surprised it's taking forever, guessing he has little to no capital to work with and is doing it as he can afford it.

i don't want to be "that guy" but i'm just not seeing it. to me, most of the love for charcoal oven is the nostalgia... and that was tied to the location and format. i just don't see this location in a strip center pushing those buttons enough for it to be a successful venture. i totally respect somebody putting their time, talent, and money into something they believe in... and to that end, i really want it to work out... but it just seems like a longshot to me.

i don't want to be "that guy" but i'm just not seeing it. to me, most of the love for charcoal oven is the nostalgia... and that was tied to the location and format. i just don't see this location in a strip center pushing those buttons enough for it to be a successful venture. i totally respect somebody putting their time, talent, and money into something they believe in... and to that end, i really want it to work out... but it just seems like a longshot to me.

Kind of like the Coit's truck that's around nowadays. Hard to reproduce the character and unique identity of those food establishments, especially in a strip mall (Charcoal Oven) or food truck.

I had long ago lost my desire for Charcoal Oven food before it closed, anyway. Just wasn't as good as I remembered from when I was younger.

I bet this place will be packed the first couple of weeks. Patty Wagon is good burgers. Of course when it was in its old location. Little Mike's was right down the street. I use to live on Wilshire in some run down apts across from 7-11. I never had any trouble. I use to hit Little Mike's and Charcoal Oven. Both are delicious burgers.

I bet this place will be packed the first couple of weeks. Patty Wagon is good burgers. Of course when it was in its old location. Little Mike's was right down the street. I use to live on Wilshire in some run down apts across from 7-11. I never had any trouble. I use to hit Little Mike's and Charcoal Oven. Both are delicious burgers.

Yeah, you've mentioned Patty Wagon and Little Mike's, I would throw Ron's in there, as well. I think all 3 are way above where Charcoal Oven was when it died out. I can't handle all the political stuff at Little Mike's, but that's ok when there are so many other options (not to mention Tucker's, which is my favorite onion burger in the area).

I bet it lives or dies based on the quality of the onion rings. They have to be like they were at the old location.