Since the only thread on them is old and locked, thought I'd start a new one.

Wife talked to the head of Humankind Hospitality as part of her job this week and he said that Sauced plans to open in April or May 2022.

Wish they'd get it together, we used to get delivery from them fairly often, it'll be over a year closed. :(

Sauced is a nice staple in the Paseo. I’m glad they are reopening.

They had a bad fire and are now going to take the downtime to spruce up the entire place, including the inside bar.

It's going to be a lot better as a result and will also have a drive-thru window.

They had a bad fire and are now going to take the downtime to spruce up the entire place, including the inside bar.

It's going to be a lot better as a result and will also have a drive-thru window.

Yep, knew all that, but 16-17 months? Yeah, COVID, blahblah, etc.

Yep, knew all that, but 16-17 months? Yeah, COVID, blahblah, etc.

They will also be opening another place in the Paseo before.

And Sauced is a mess and was before the fire.

Great news! It's a shame it won't be until next spring. They would be killing it this fall for outside dining, delivery and takeout.

Sauced on Paseo to reopen next spring (https://www.okctalk.com/content.php?r=751-Sauced-on-Paseo-to-reopen-next-spring)

After a fire that gutted the space and a slight change in ownership, Sauced on Paseo is set for a remodel with the addition of breakfast.


http://www.okctalk.com/images/pete/sauced101521a.jpg


Shaun Fiaccone of Humankind Hospitality (Picasso, The Other Room, OSO, Frida, The Daley and the forth-coming Flamingo Tiki Bar (https://www.okctalk.com/showthread.php?t=46498)), a minority owner in the past, has taken full ownership and is planning a big investment while maintaining the charm and approachability of Sauced.

Plans by Fitzsimmons Architects show an upgraded patio, slightly more seating inside and enhancing the kitchen.

Fiaccone insists that he doesn't want to change the soul of Sauced but the building had been almost destroyed by fire creating the opportunity for some needed updates.

The menu will largely stay the same with a key addition: a light breakfast and coffee menu with pastries, grab-and-go breakfast sandwiches and some hot items.

The goal is for the space to be used all day where everyone will be welcome to hang out.

The west-facing patio will receive structures with retractable canvas shade coverings and heaters to extend the days it can be comfortably used.

The pizza menu and style will be generally unchanged but order by the slice will be offered.

The adjoining bar – Sauced on the Side – will reopen and live music will be featured on the patio.

Due to the extensive fire damage, it is hoped that Sauced will be ready for business in late spring or early summer.



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BTW, they had wanted to put a drive-thru on the south side of the building, but the property line would not allow for it.

too bad drive-Thru didn't work out but the update looks great! bravo for taking this opportunity to really improve the layout. have always loved Sauced and this will really elevate it without losing the charm.

who owns the strip between sauced and the convenience store? missed opportunity not to build there.

who owns the strip between sauced and the convenience store? missed opportunity not to build there.

The convenience store owner.

Interesting. He could totally build a new/modern addition, move everything there, then renovate the current space and expand into it...

Interesting. He could totally build a new/modern addition, move everything there, then renovate the current space and expand into it...

If Samir thought that would make him some more money, it would already be done.

Building it out and renting it out should. Could probably build 2 stories and have at least a couple live/work type spaces.

They have been working away and hope to be open around the middle of the summer.

Also getting a remodel is the adjoining bar to the north, Sauced on the Side.

HTTP://www.okctalk.com/images/pete/sauced050322a.jpg

So when is "middle of the summer"? Seems like this should be done by now, 18 months seems like plenty of time (even if they had construction supply chain problems, which I don't know if they even did).

They have been working away and hope to be open around the middle of the summer.

Also getting a remodel is the adjoining bar to the north, Sauced on the Side.

HTTP://www.okctalk.com/images/pete/sauced050322a.jpg

I love that they are renovating the side bar. That space has so much potential.

I guess they've got a sign out saying re-opening this fall. Can't wait!

I guess they've got a sign out saying re-opening this fall. Can't wait!

You'll have to, sadly...

Sisyphus’s restaurant rebuild, this.

The owners are busy trying to get Flamingo open, then Sauced will follow, probably in August.

HTTP://www.okctalk.com/images/pete/sauced070422a.jpg

Sauced would be ready to open but they can't get kitchen equipment -- everything is way back-ordered.

They were originally told April (!) but now hope to open in January.


You would think the supply chain issues would get caught up, but that's not the case in several areas.

Sauced would be ready to open but they can't get kitchen equipment -- everything is way back-ordered.

They were originally told April (!) but now hope to open in January.


You would think the supply chain issues would get caught up, but that's not the case in several areas.

This is a massive issue across the board for any kind of equipment or parts, especially if they require any real manpower for manufacturing. Some industries are starting to improve a little, but it's still a big problem.

I really hate it for Sauced, I hope this doesn't make them start questioning things.

They have already made the investment and are already pretty much done with construction, so there is no issue about them reopening.

Just a matter of when and if it was in their control, they'd already be slinging pies.

They had their patio seating set up and string lights on the the other night, and it looks like a POS system may already be installed on the pizza side. Maybe getting really close?

Yes, probably early February.

The pizza side is pretty much done but they are still working on the inside bar (immediately to the north).

So, early February has 5 days left before it becomes mid-February. I was talking to some friends a few nights ago and they agreed it was absolutely absurd that it was taking this long to reopen. *Dozens* of new restaurants have opened in the OKC metro area with no significant delays in the time since they've been closed. Do you know exactly what was out of their control that is delaying their reopening (have to get the pizza oven shipped from Italy a brick at a time)? Seems like all the other restaurants that opened after they closed had nearly the problems getting restaurant equipment that they have... Any actual, real opening date on the horizon?

They are close. I should have a date soon.

Do you actually believe they don't want to get open more than you and your friend?

So, early February has 5 days left before it becomes mid-February. I was talking to some friends a few nights ago and they agreed it was absolutely absurd that it was taking this long to reopen. *Dozens* of new restaurants have opened in the OKC metro area with no significant delays in the time since they've been closed. Do you know exactly what was out of their control that is delaying their reopening (have to get the pizza oven shipped from Italy a brick at a time)? Seems like all the other restaurants that opened after they closed had nearly the problems getting restaurant equipment that they have... Any actual, real opening date on the horizon?

LOL. So you and your friends know everything that was involved in this specific project and based on your expertise have declared it "absolutely absurd"?

I am excited they are getting close. These things can be way harder than outsiders imagine and often there are unexpected setbacks. They seem to have powered through and hopefully they are able to make their same great pizzas as before. Looking forward to patronizing them especially in nice weather.

This is the same owner behind Frida, The Daley, Picasso, Oso, The Other Room and Flamingo. All of those are either newly built or dramatically renovated in just the last few years. And this is one person, not some huge conglomerate.

To question the job he is doing on Sauced is what is absurd.

There was a fire that had the place closed long before he took it over. They not only had to fix the ample fire damage (and deal with the insurance mess) but also expanded the building, bought all new equipment and furniture, completely rebuilt the patio and have done a top-to-bottom renovation at the bar next door (Sauced on the Side).

And as soon as it opens, the same critics will hate it anyway (it's not the same, food isn't as good, or some other manufactured excuse). At the same time, it will be more successful than ever.

LOL. So you and your friends know everything that was involved in this specific project and based on your expertise have declared it "absolutely absurd"?

I am excited they are getting close. These things can be way harder than outsiders imagine and often there are unexpected setbacks. They seem to have powered through and hopefully they are able to make their same great pizzas as before. Looking forward to patronizing them especially in nice weather.

No, I don't know everything that was involved, but I'm pretty intelligent and know how construction and remodeling work (even commercial) and I haven't seen any other restaurant take this long to get back open, that's why I asked what was taking so long.

Name another restaurant that has taken this long to get back open after <insert catastrophe here>.

And thanks for the info that it's only one person, Pete, I thought Humankind Hospitality was a good-sized conglomerate, similar to the other non-HSRG groups here (unless they're all as small as Humankind). That pretty much explains it, now I know. But I believe Frida and Oso were complete and haven't been hugely renovated long before the fire at Sauced (we've been in both in the past year and they didn't seem any different than they were when they opened, pretty sure about that), I know Flamingo's a new build (and maybe more important to them to get more of a cashflow than Sauced would generate), didn't know the others had been dramatically renovated, haven't been in them recently. And I didn't say the job he was doing was absurd, I'm sure it will be very nice, I said the time it was taking was absurd. There *is* a difference (it's like saying something someone is doing is stupid, and they get mad at you for calling them stupid - there *is* a difference).

We know the folks involved with Humankind personally and they are just as irritated about how long it's taking as are anxiously awaiting patrons. Part of the hold up is they've been waiting on very specific kitchen equipment.

We know the folks involved with Humankind personally and they are just as irritated about how long it's taking as are anxiously awaiting patrons. Part of the hold up is they've been waiting on very specific kitchen equipment.

Thanks, that is what I am curious about, just because I'm into those details, wondering what's so specific about it, what piece is it, what does it do... I know they have no obligation to share that information, though.

Thanks, that is what I am curious about, just because I'm into those details, wondering what's so specific about it, what piece is it, what does it do... I know they have no obligation to share that information, though.

Based on this thread and the other thread, you seem oddly personally invested in Sauced opening immediately, almost as if it’s an affront to you, specifically, that they haven’t opened. What’s the deal?

Based on this thread and the other thread, you seem oddly personally invested in Sauced opening immediately, almost as if it’s an affront to you, specifically, that they haven’t opened. What’s the deal?

Simply that we think they had the best pizza and would deliver to us, we were frequent customers.

No, I don't know everything that was involved, but I'm pretty intelligent and know how construction and remodeling work (even commercial) and I haven't seen any other restaurant take this long to get back open, that's why I asked what was taking so long.

Name another restaurant that has taken this long to get back open after <insert catastrophe here>.

And thanks for the info that it's only one person, Pete, I thought Humankind Hospitality was a good-sized conglomerate, similar to the other non-HSRG groups here (unless they're all as small as Humankind). That pretty much explains it, now I know. But I believe Frida and Oso were complete and haven't been hugely renovated long before the fire at Sauced (we've been in both in the past year and they didn't seem any different than they were when they opened, pretty sure about that), I know Flamingo's a new build (and maybe more important to them to get more of a cashflow than Sauced would generate), didn't know the others had been dramatically renovated, haven't been in them recently. And I didn't say the job he was doing was absurd, I'm sure it will be very nice, I said the time it was taking was absurd. There *is* a difference (it's like saying something someone is doing is stupid, and they get mad at you for calling them stupid - there *is* a difference).

LOL. Glad you let us know that you are pretty intelligent.

I read absurd in the context it was written. But it is absurd to pass judgement on something about which one doesn't have all the facts or know all the context. Let me be clear.... am not calling you or your friends absurd, just calling the fact that they are claiming the delay is absurd given their specific knowledge of the situation is itself absurd. Is that an intelligent take?

This is the same owner behind Frida, The Daley, Picasso, Oso, The Other Room and Flamingo. All of those are either newly built or dramatically renovated in just the last few years. And this is one person, not some huge conglomerate.

To question the job he is doing on Sauced is what is absurd.

There was a fire that had the place closed long before he took it over. They not only had to fix the ample fire damage (and deal with the insurance mess) but also expanded the building, bought all new equipment and furniture, completely rebuilt the patio and have done a top-to-bottom renovation at the bar next door (Sauced on the Side).

And as soon as it opens, the same critics will hate it anyway (it's not the same, food isn't as good, or some other manufactured excuse). At the same time, it will be more successful than ever.


The people at Humankind just get it. I'm thrilled that they are renovating Sauced on the Side. For anyone who has spent any amount of time in there, the thought of it getting an overhaul is exciting and remarkable.

As for delays, in addition to the aforementioned supply chain matters, dealing with city permitting and such can be an absolute nightmare. And that doesn't even include whatever hoops they have to jump through with ABLE.

Then, you have menu planning and re-planning. Not as easy as it seems I'm sure. Then, owing to the fact they are opening the bar next door, there's a whole different level of planning and programming that goes into that. They aren't going to turn it into Other Room the second, so one wonders what plans they have in store. DJ nights? Live music? Spoken word and poetry nights?

I'm not sure why they would rush to open Sauced in the dead of winter anyway. A significant amount of their business is patio related.

And, while I'm not a cult member, I greatly admire the work that Kim and Sean and Ryan do with humankind. They really understand how to fill much needed entertainment and community voids in this city and they absolutely understand the Paseo District and what it needs.

^

When equipment delays pushed the earliest completion into the holidays, they decided just to take their time and open after the first of the year. It's very hard to hire and train people over the holidays and Jan/Feb/Mar are the slowest time for restaurants, especially those that rely heavily on outdoor space.

Both those buildings were a wreck long before the fire. And the inside space at Sauced was far too small. SOS was long overdue for a renovation.

They are also adding more items, like breakfast, coffee and lunch. The hope is to make it an all-day hangout for the neighborhood.


They spent a ton of money and are doing things the right way, which is exactly what they've done in all their places in the Paseo.

I know the owner well and have been following the progress closer than anyone. Humankind has done wonderful things for the Paseo and OKC; we should be grateful for the huge investment and their commitment to doing things in a first class manner.

These are from 2-3 weeks ago:


http://www.okctalk.com/images/pete/sauced012823a.jpg


http://www.okctalk.com/images/pete/sauced021123a.jpg


http://www.okctalk.com/images/pete/sauced021123b.jpg

LOL. Glad you let us know that you are pretty intelligent.

I read absurd in the context it was written. But it is absurd to pass judgement on something about which one doesn't have all the facts or know all the context. ...

Again, that's why I asked. And since Pete has replied with all kinds of good info, I now know some of it. Still would be interesting to know the very specific kitchen equipment that they can't get...

I was looking in the windows on February 3rd, Paseo Art Walk night with a friend and an employee stepped out to talk with us for a couple minutes. At that time, they said they were looking to open in 3 weeks. So I'm hoping by March's Paseo Art Walk they'll be open. *fingers crossed*

This is going to be a home run. It will be better than ever. The pizza at the last incarnation was good but was it as good as Ed’s pizza? No, it was not.

I fully expect better pizza, better service, a better vibe, and a happening new nightspot. It will be worth the wait.

^ Walked by early last week and they were training folks. Asked someone who said 2-3 weeks on an opening date. Do I wish they could open sooner? Of course. Do I think they're intentionally lighting money on fire without having any revenue just to annoy me....you be the judge!

...Do I think they're intentionally lighting money on fire without having any revenue just to annoy me....you be the judge!

:rolleyes: :rolleyes: :rolleyes: :rolleyes: :rolleyes:

:rolleyes: :rolleyes: :rolleyes: :rolleyes: :rolleyes:

Sauce had their soft opening yesterday, cinnamon rolls, strudel, and quiches for breakfast.

How is the strudel?

They had run out, will have to try next week!

Sauce had their soft opening yesterday, cinnamon rolls, strudel, and quiches for breakfast.

GTK, thanks, we'll give them a try in a month after they've (hopefully) worked out opening problems...

After a devastating fire, expansion and complete remodeling, Sauced in the Paseo is ready to open next week.


http://www.okctalk.com/images/pete/sauced021923a.jpg


Now owned by Humankind Hospitality (Picasso Cafe. Frida. The Other Room, OSO and Flamingo), it will be open for breakfast, lunch and dinner from 11 AM to Midnight every day.

There is still the great pizza by the slice or whole pies but also a larger menu.

More seating inside, a completely redone patio and the new bar is beautiful.

Stay tuned here and follow their social media to find out the exact day they open their doors as they finish up training and get ready to be a new all-day hangout spot in the heart of the Paseo.



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TheTravellers, your time has come. I better see you there every day for a week, holding court on their patio.

thetravellers, your time has come. I better see you there every day for a week, holding court on their patio.

lmaooo

I am loving the 1980s Pizza Hut vibe. Super cool.

After a devastating fire, expansion and complete remodeling, Sauced in the Paseo is ready to open next week.


http://www.okctalk.com/images/pete/sauced021923a.jpg


Now owned by Humankind Hospitality (Picasso Cafe. Frida. The Other Room, OSO and Flamingo), it will be open for breakfast, lunch and dinner from 11 AM to Midnight every day.

There is still the great pizza by the slice or whole pies but also a larger menu.

More seating inside, a completely redone patio and the new bar is beautiful.

Stay tuned here and follow their social media to find out the exact day they open their doors as they finish up training and get ready to be a new all-day hangout spot in the heart of the Paseo.



http://www.okctalk.com/images/pete/sauced021923b.jpg


http://www.okctalk.com/images/pete/sauced021923j.jpg


http://www.okctalk.com/images/pete/sauced021923d.jpg


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bump

A few more...

The photo just inside the entrance is one of mine (I gave them my permission to print and use it).


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TheTravellers, your time has come. I better see you there every day for a week, holding court on their patio.

Too cold! Not gonna show up for a month or so, though, until they get their **** together like almost every other restaurant that opens here. :)

And actually, after looking at their menu, they've taken away at least one of our favorite pizzas (green chile sauce, can't remember the actual name, maybe just "enchilada pizza", have to look at their old menu), and I'm not sure if their "house crust" is the same as their old "hand-tossed", so they already may not be what they used to be (which can be either good or bad, or some of both). We will go, of course, but expectations have been tempered...

This is FABULOUS. Amazing design concept. Love the look of the new menu as well. (Peroni on draft for $5? Thank you)

I know this is said often, but this place is going to absolutely crush it if the pizza is up to snuff, and it may crush it even if it isn't.

What a warm and welcoming space.

Love the sign on the window.

Love the red booths and paneled walls!

Love the covered pergola; great idea in Oklahoma.

The bar upgrade - WOW. If anything, it may be a tad too upscale, but looks very nice.

Charm city all around.

Now, hopefully Travellers will offer his mea culpas for insisting that they rush this perfect-looking re-birth.

One thing that will be different is that after 11 AM (post breakfast) everything will be table service.

They didn't want the counter area getting jam-packed and also want to deliver great service (as they do at all their other places) so it will be nice to place your order and then not have to elbow your way to the bar or counter to get a drink.

Their food at all their places is great, so no reason not to expect the same.

This place is going to be a smash hit, especially now there is more room inside for crappy weather days.

A little hard to see but they are using a vintage Marantz receiver as part of their sound system.

The inside speakers are modern but with retro cabinets.

http://www.okctalk.com/images/pete/sauced021923r.jpg


http://www.okctalk.com/images/pete/sauced021923s.jpg

This is FABULOUS. Amazing design concept. Love the look of the new menu as well. (Peroni on draft for $5? Thank you)

I know this is said often, but this place is going to absolutely crush it if the pizza is up to snuff, and it may crush it even if it isn't.

What a warm and welcoming space.

Love the sign on the window.

Love the red booths and paneled walls!

Love the covered pergola; great idea in Oklahoma.

The bar upgrade - WOW. If anything, it may be a tad too upscale, but looks very nice.

Charm city all around.

Now, hopefully Travellers will offer his mea culpas for insisting that they rush this perfect-looking re-birth.

Nope, not yet. Lots of restaurants took waaaaaaaaaaaay less time to open places that look just as good. Will wait to see if their pizzas are still as good as they used to be. Admittedly, it does look nice, great that they have more space and are stepping up their offerings, but still wondering what that one absolutely unobtainable piece of kitchen equipment was. Also wondering if they still deliver...

It is very nice but I hate the bathroom wallpaper, it made me very dizzy