Resurgent Britton district to add restaurant, brewery and distillery (https://www.okctalk.com/content.php?r=770-Resurgent-Britton-district-to-add-restaurant-brewery-and-distillery)

The redevelopment of the Britton District continues with three new businesses being planned.


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Patio area of El Coyote


On the north side of the street and at the far west end, chef Jonathon Stranger (Osteria, Bar Chicchetti) has submitted plans for El Coyote, a restaurant and bar that will feature New Mexican cuisine. The design by AHMM Architects includes a large adobe-style patio will the interior will be highlighted by a long interior bar and southwestern elements.


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El Coyote interior


Immediately to the east will be Madhopper Brewery in a structure that once housed the Britton Theater.


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El Coyote space to the left, Madhopper Brewery to the right


And a distillery and tasting room will soon be coming to the old Ritz Theater on the south side of Britton.


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Venn Pizza opened in June in a completely renovated space with a back patio.


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Zero Tolerance Coffee also opened in early 2020, as did the historic Owl Court motel has been restored from ruins into several small shops and office spaces, joining several businesses in renovated structures.


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Owl Court


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Also, a new butterfly garden on the southwest corner of NW 92nd and Western will soon provide a relaxing spot for visitors on what is now a vacant lot.


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Britton was once a separate municipality until it was annexed by Oklahoma City in 1950.

The town was named after railroad attorney Alexander Britton who worked for the Atchison, Topeka and Santa Fe Railway. As part of the charter to allow the railroad to be built through Oklahoma, a railway station was required to be built every 7 miles. The first stop north of Oklahoma City became known as Britton and the town once had 6,000 residences where Main Street (now Britton Road) became the main commercial corridor. For a time, Route 66 passed directly through downtown Britton.


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They are now well under construction.

Here is an advanced look at their menu from the El Coyote FB page:

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I like the design of the place! That patio looks cool

Construction is moving along.

In the first photo, Madhopper brewery is on the right and the interior is also well under construction.

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I'm very excited for this. We love New Mexican cuisine.

El Coyote and Jonathon Stranger have been posting photos of the food and drinks and it all looks pretty amazing.

I have the feeling this place will be overrun with business.

Fingers crossed it brings legit New Mexican food to life in OKC! Green Chile Kitchen in Yukon isn't bad, but OKC has needed something top notch in this culinary category for a long time.

Great to see Britton growing the way it is.

El Coyote is gonna be a game changer for Britton

Seemed pretty shady when I moved to OKC in 2011

Fingers crossed it brings legit New Mexican food to life in OKC! Green Chile Kitchen in Yukon isn't bad, but OKC has needed something top notch in this culinary category for a long time.

Frida?

Frida?

Several New Mexico style dishes on their menu and their food is oh-so-good:

https://fridasouthwest.com/menu


El Coyote will be more casual with a New Mexico-only menu (which I posted above.

Frida is good, but it's not really New Mexican (as in the state, like El Coyote) -- even the items with green Chile. It's "new" as in, a new interpretation of Mexican cuisine. Still very good of course but not like Santa Fe-style.

I see why this is so confusing when I say New Mexican, I'm referring to the style of food native to New Mexico.

And yes, I've tried their stacked enchiladas, which are quite good, but are different than what one would find in Santa Fe.

their FB says inspired by the cuisine of Oklahoma, Santa Fe and northern Mexico

their FB says inspired by the cuisine of Oklahoma, Santa Fe and northern Mexico

Thank you for making my point. I'm familiar with the restaurant and its FB and branding, but It's not traditional New Mexican cuisine, and that's totally fine. Oklahoma, Mexico and New Mexico are three wildly divergent influences. This is not meant to be a critique of Frida. However, if you were from Northern New Mexico and craved a taste of home, you wouldn't really get it at Frida. You would get a very good meal in a beautiful space, just not a traditional New Mexican meal.

Hopefully El Coyote delivers.

IMO New Mexican/Arizona/El Paso cuisine is just OK

The mexican food capital is San Antonio IMO, amazing mexican food all over that city from fast food to high end to authentic and its the largest majority mexican city in the US.

IMO New Mexican/Arizona/El Paso cuisine is just OK

The mexican food capital is San Antonio IMO, amazing mexican food all over that city from fast food to high end to authentic and its the largest majority mexican city in the US.

Agree.

IMO New Mexican/Arizona/El Paso cuisine is just OK

The mexican food capital is San Antonio IMO, amazing mexican food all over that city from fast food to high end to authentic and its the largest majority mexican city in the US.

I love the food in San Antonio. This is not an argument about what style is the best. There are multiple regional varieties of Mexican food in Mexico, as well. Some I like more than others but they are all great.

Sounds like you haven't had excellent New Mexican food, and Arizona-style Mexican food is Sonoron, which is also very good, but different than New Mexican. Feel free to hit me up in a private message and I'm happy to share some good spots for you to try next time you're in New Mexico.

Sometimes it seems like you really just like to argue a lot.

I love the food in San Antonio. This is not an argument about what style is the best. There are multiple regional varieties of Mexican food in Mexico, as well. Some I like more than others but they are all great.

Sounds like you haven't had excellent New Mexican food, and Arizona-style Mexican food is Sonoron, which is also very good, but different than New Mexican. Feel free to hit me up in a private message and I'm happy to share some good spots for you to try next time you're in New Mexico.

Sometimes it seems like you really just like to argue a lot.

Oh yeah for sure about the variety of styles as there is so many regions of mexican cuisine I've never had but that gap is closing.

That is why I always say "IMO" because that is all it is my personal preference.

I probably have not had excellent SW mexican food. Spent a few months in El Paso for some training when I was in the military back in 2007/08 and ate at a couple places and my brother is retired AF in Tucson and we went to one place that he really likes and it was good but not amazing. IMO, mexican food seems hard to mess up and I also like baja mexican in Southern California as well.

I did not realize New Mexico and Arizona and El Paso were different I thought it was all SW mexican food.

I think text, threads, comments seems like people are arguing I'm just stating my opinion when it comes to food.

If I'm talking about something factual I will post links to back up what I'm saying and if I'm wrong I'll admit I'm wrong.

No worries. I sent you a private message for some recommendations.

Located in the Britton District, El Coyote is very close to opening.

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The newest venture by chef Jonathon Strager, the New Mexican bar & cantina, will feature green chile enchiladas, blue corn tacos, smothered burritos and a green chile cheeseburger.

Drinks will include a honey-chile mezcal old fashioned and a prickly pear margarita among others.

The large adobe-inspired patio features a mature tree and outdoor fireplace.


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i am excited about this place

This place is going to absolutely murder it.

That patio is going to be amazing and I bet the food will be too.

I love New Mexican architecture and New Mexican food. On pure aesthetics alone this place looks amazing but the food sounds even better. Can’t wait to try it!

Just noticed a "road closed beginning August 22" sign this morning in that corridor between Western and about Classen. I remember reading that they were going to do extensive road work in the area, but am not sure how long this particular closure will last. Hopefully it won't affect the new restaurant's opening numbers.

What's going on with El Coyote? They were like we're opening soon on every twitter FB post now Crickets. Things seem to have gone quiet since August.

They open a week from today, Friday 9/23.

Awesome! I hadn't seen any dates posted.

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That patio. 😍

Love it!

I think the entire decor is beautiful and am so incredibly excited to try it!

Can't wait to give it a try, but I'm going to opt to give it a week or so.

They are going to be completely overrun for a while.

We've been getting massive engagement on our social media posts.

I'll try it out hopefully in a few months. Before it gets too cold to sit outside

I'll try it out hopefully in a few months. Before it gets too cold to sit outside

I'm guessing it will be too cold for outside in few months. I'm gonna wait for a few weeks myself, but I'm more about the food than the patio.

I'm guessing it will be too cold for outside in few months. I'm gonna wait for a few weeks myself, but I'm more about the food than the patio.

Wrong. We just passed false fall and are now in 3rd Summer. Soon it will be pre-winter followed by 4th Summer. I am prepared.

Wrong. We just passed false fall and are now in 3rd Summer. Soon it will be pre-winter followed by 4th Summer. I am prepared.

That's right

Almost always 3-5 days per month in December/January/February that are warm enough for outdoor dining, IMO. Especially if the patio has some sort of buffer against the wind.

^

Patios have become a huge thing in OKC, and not just because of covid. It was moving in that direction long before.

Now, lots of business owners are trying to figure out how to extend the usefulness of outside space. Look at the Jones. Added a retractable roof, have heaters and misters... Almost no day out of the year where their patio isn't in heavy use.

Many are now starting to design their outdoor space with the capability to later add temporary walls and the like. I know this was part of the plan with the patios at Dave's and Fuzzy's in Bricktown. Very early on, The Pump added that tent and then systematically made it more weatherproof.

Businesses are getting more inventive and investing more in these spaces and it generally really pays off.

Went by at 5:00 tonight. Was a 5 HOUR waitlist. Cars all over Britton.

Went by at 5:00 tonight. Was a 5 HOUR waitlist. Cars all over Britton.

Holy sh*t. 5 hours?

Awesome Good for them!!

Holy sh*t. 5 hours?

Yes. I asked them to repeat it just to confirm.
They don’t take reservations but they started the wait list at 4 pm. Said you could call in to get on wait list.

Yes. I asked them to repeat it just to confirm.
They don’t take reservations but they started the wait list at 4 pm. Said you could call in to get on wait list.
Wow. Good for them I guess!

Wow. Good for them I guess!

I am going to have to cancel a planned lunch meeting with a client on Thursday. El Coyote announced that they are abandoning lunch and brunch until further notice.

Still excited to try it. I have to admit, though, that when I see photos of pickled onions and radishes on the stacked enchiladas I'm starting to lose hope that this is remotely authentic New Mexican.

Chefs gotta chef.

Yes. I asked them to repeat it just to confirm.
They don’t take reservations but they started the wait list at 4 pm. Said you could call in to get on wait list.
Yeah...we walked in, heard there was a 4hr wait, and walked right out. Luckily, we had parked just past Venn, so we went in for the first time. REALLY glad we did! We'll definitely go back to Venn.

Went yesterday shortly after they opened. No waiting.

They are new, so they have some things to work out. Here's my take.

The house margarita is TASTY. Not much tequila in it, but good. High priced fruit drink.

The salsa is not spicy at all and has no real distinguishing taste. Is slightly watery.

Chips are thick, which was good for scooping up the guac we had. They were prepared well... not greasy.

Guac was basically just mashed avocados with a little garnish. Was kind of bland.

We ordered two dishes and only one came back what we ordered. They then took about 15-2- min to bring the second. That meant the wife and I ate in shifts. No bueno.

I had the stacked tortillas and added the beef adovada. The menu said it cilantro, pickled onion, etc., but I found none of that. The meat was three bite size pieces and was an added price. The stack was very bland and only luke-warm, at best. The adovada sauce was nondescript and could be out of a bottle. No subtleties, no interesting spices. Thin crust of basic melted cheese on top. I even got it with the red sauce they said was spicier than the green and it had no zing to it at all. The pozole with it had no seasoning and just was in its own juice. Nothing like what you find in New Mexico. The beans were basically just mashed up refried beans and weren't seasoned or embellished either. None of the dish had much flavor and absolutely no heat.

The other dish was the stuffed sopapillas. It was much better than the stack but not comparable to real New Mexican. It did come out hot, though very late.

I very much want them to succeed, and I will go back to try other dishes. But, it isn't too promising to be real New Mexican cuisine when the waiter recommends the cheeseburger as the best item on the menu. They need to incorporate real chiles and spices in a little broader offering.

After the mistakes on bringing the right dish, and then long wait and having to eat in shifts, I would have expected an offer of an adjustment of price, an offering of something to say sorry, etc. I don't usually take them up on it, but they didn't even ask. Most good places at least try to make you think they are sorry and would like you to come back. The waiter just wanted to blame the kitchen but wasn't even aware they had the wrong dish til we pointed it out.

I'm hoping that what we experienced was opening issues and they get the service and menu figured out. It is a good looking place and I'd love to spend the fall in their patio. Hope they give me a reason to.

Went yesterday shortly after they opened. No waiting.

They are new, so they have some things to work out. Here's my take.

The house margarita is TASTY. Not much tequila in it, but good. High priced fruit drink.

The salsa is not spicy at all and has no real distinguishing taste. Is slightly watery.

Chips are thick, which was good for scooping up the guac we had. They were prepared well... not greasy.

Guac was basically just mashed avocados with a little garnish. Was kind of bland.

We ordered two dishes and only one came back what we ordered. They then took about 15-2- min to bring the second. That meant the wife and I ate in shifts. No bueno.

I had the stacked tortillas and added the beef adovada. The menu said it cilantro, pickled onion, etc., but I found none of that. The meat was three bite size pieces and was an added price. The stack was very bland and only luke-warm, at best. The adovada sauce was nondescript and could be out of a bottle. No subtleties, no interesting spices. Thin crust of basic melted cheese on top. I even got it with the red sauce they said was spicier than the green and it had no zing to it at all. The pozole with it had no seasoning and just was in its own juice. Nothing like what you find in New Mexico. The beans were basically just mashed up refried beans and weren't seasoned or embellished either. None of the dish had much flavor and absolutely no heat.

The other dish was the stuffed sopapillas. It was much better than the stack but not comparable to real New Mexican. It did come out hot, though very late.

I very much want them to succeed, and I will go back to try other dishes. But, it isn't too promising to be real New Mexican cuisine when the waiter recommends the cheeseburger as the best item on the menu. They need to incorporate real chiles and spices in a little broader offering.

After the mistakes on bringing the right dish, and then long wait and having to eat in shifts, I would have expected an offer of an adjustment of price, an offering of something to say sorry, etc. I don't usually take them up on it, but they didn't even ask. Most good places at least try to make you think they are sorry and would like you to come back. The waiter just wanted to blame the kitchen but wasn't even aware they had the wrong dish til we pointed it out.

I'm hoping that what we experienced was opening issues and they get the service and menu figured out. It is a good looking place and I'd love to spend the fall in their patio. Hope they give me a reason to.

Studying the menu online, I noticed they refer to the Chile as Anaheim. I realize the Hatch Chile is basically the same, but it seems they have abandoned even trying to source New Mexican Chile. Seems pretty disappointing.

Giving them a try this week. Holding my breath that it will be authentic.

Thank you, Rover, for the great review, wish more people would go into that kind of detail (I try to do reviews similar to yours, hate the "good food, great service, go there" reviews). Seems odd that the quality is that bad given the restaurants Stranger has been associated with, wonder how involved he actually is...

Studying the menu online, I noticed they refer to the Chile as Anaheim. I realize the Hatch Chile is basically the same, but it seems they have abandoned even trying to source New Mexican Chile. Seems pretty disappointing.

Giving them a try this week. Holding my breath that it will be authentic.

Dang I had such high expectations. Aftet Rover, not so much. Please let us know your experience post dinner take.

The only really great New Mexican restaurants I remember in Oklahoma were the Border Crossing in Norman during its heydey, and Trujillo's de Santa Fe, also in Norman. There was a place called I think Blue Corn Cafe or something? It was on North Penn near Memorial. It was pretty good but I only went there a couple of times.

Green Chile Cafe in Yukon is pretty good but not great. Their green chile is way better than their red chile.

given the restaurants Stranger has been associated with, wonder how involved he actually is...

The day I was there, he was cooking. The service was good that day, but my impression of the food execution was similar to Rover’s.

The only really great New Mexican restaurants I remember in Oklahoma were the Border Crossing in Norman during its heydey, and Trujillo's de Santa Fe, also in Norman. There was a place called I think Blue Corn Cafe or something? It was on North Penn near Memorial. It was pretty good but I only went there a couple of times.

Green Chile Cafe in Yukon is pretty good but not great. Their green chile is way better than their red chile.
Used to be a pretty good one on Memorial at about Santa Fe years ago. Can’t remember the name though. That was early 80s.

Used to be a pretty good one on Memorial at about Santa Fe years ago. Can’t remember the name though. That was early 80s.

Santa Fe Crossing. I don't think it was that far north though.

Santa Fe Crossing. I don't think it was that far north though.
Yes, that was it. They were where Concentra is in the industrial looking center on Memorial, in the west building behind the one fronting Memorial.

It was a true NM style with many dishes from The Shed in Santa Fe. Was very good.

The Border Crossing in Norman served the Shed Special back in the day. It was fantastic. I miss that dish!

Yes, that was it. They were where Concentra is in the industrial looking center on Memorial, in the west building behind the one fronting Memorial.

It was a true NM style with many dishes from The Shed in Santa Fe. Was very good.
https://www.oklahoman.com/story/news/1982/12/26/the-santa-fe-crossing-even-has-waterfall/62862131007/

I only ate there once or twice as I live in Norman and enjoyed BC. It set the bar for New Mex cuisine. The Shed Special was my go to there.
Based on your and several other reviews it appears that El Coyote has a lot of work to do to be mentioned in the same breath as either BC or Santa Fe Crossing.

The girlfriend and I went back last night and the wait was about an hour, so we added our name to the list and went a few doors down to Venn Pizza to have drinks while we waited. Our table was ready in about 45 minutes but we found seats at the bar instead, right in front of the fireplace and very cozy.

We ordered the New Mexican Mule and the Red Chile Michelada. The mule was tasty but pricey at $13. The michelada was also very tasty and I will order it again. The chips and salsa were good but the Tajin seasoning on the chips was pretty uneven, as some were covered in it and others had little or none.

We shared the Burrito Platter and ordered it Christmas-style with an extra side of hominy. The burrito is big and enough for 2 people to share. Both chile sauces were tasty and the red sauce was spicy enough to tickle the top of my head. It wasn't fiery hot, but just spicy enough to not hide the flavor of the chiles. The hominy and coyote beans were both full of flavor and I think the beans are as good as you will find at any place in town.

For a place that has only been open a couple weeks, they are doing quite a bit of business. The atmosphere is nice, the service was very good and the food will keep us going back for more. This restaurant is a great addition to the area and should develop a pretty solid following.

The girlfriend and I went back last night and the wait was about an hour, so we added our name to the list and went a few doors down to Venn Pizza to have drinks while we waited. Our table was ready in about 45 minutes but we found seats at the bar instead, right in front of the fireplace and very cozy.

We ordered the New Mexican Mule and the Red Chile Michelada. The mule was tasty but pricey at $13. The michelada was also very tasty and I will order it again. The chips and salsa were good but the Tajin seasoning on the chips was pretty uneven, as some were covered in it and others had little or none.

We shared the Burrito Platter and ordered it Christmas-style with an extra side of hominy. The burrito is big and enough for 2 people to share. Both chile sauces were tasty and the red sauce was spicy enough to tickle the top of my head. It wasn't fiery hot, but just spicy enough to not hide the flavor of the chiles. The hominy and coyote beans were both full of flavor and I think the beans are as good as you will find at any place in town.

For a place that has only been open a couple weeks, they are doing quite a bit of business. The atmosphere is nice, the service was very good and the food will keep us going back for more. This restaurant is a great addition to the area and should develop a pretty solid following.
Thanks for that review. Hopefully more reviews like this will be forthcoming

Thanks for that review. Hopefully more reviews like this will be forthcoming

Yes, hopefully this is the real experience rather than the one I had. High level execution and consistency will be needed for continued success. Hope they find it. I'll give it another try soon after the bloom is off.

So I waited a few days after my initial visit before giving my review. I just wanted to allow time to consider the full experience.

First, I am excited by the concept. It's very overdue in a city that has a long-standing cross-cultural relationship with Santa Fe.

I attended on my birthday, and while I greatly appreciate the lovely renovation and activation of the space, with many warm details reminiscent of Santa Fe, the food is badly wanting.

It's hard to believe that this is the end result of a) an accomplished chef, or b) someone who is supposedly bringing decades of New Mexican family recipes to the fore. Instead of a love letter from the land of enchantment, it feels more like a contrived money grab.

The good:

- The margarita was excellent, if, as Rover points out, it is also one of the weakest cocktails I've ever had

- The service was casual and friendly

- The aforementioned atmosphere, particularly in the back bar and patio area, is charming and I imagine quite cozy on cooler nights (it was unseasonably warm when we visited).

- The green chile queso appetizer was scrumptious if too mild

The not good:

- The salsa was devoid of spice or flavor

- We ordered the smashed guacamole and it tasted like a not necessarily good avocado with too much garlic and nothing else. No citrus, no salt, no cilantro. It was like eating raw garlic with avocado. Horrible.

- The stacked enchiladas were, frankly, bad. The green chile, I was told, is only served mild. Not medium, not spicy, not hot. Mild. And by mild, they mean no spice. And, no flavor. I never tasted anything like it in New Mexico, from roadside diners in small towns to the well-known cantinas of Santa Fe. The lack of piquancy or flavor in the chile undermines the dish, but it was worsened by dry tortillas seemingly stuck between inelegantly placed chicken and a green Chile sauce that was devoid of texture or flavor. Just a massive disappointment.

- The refried beans which accompanied the dish (uncommon in New Mexico, which usually offers pintos) were dry, because I guess they got heat blasted on the plate until there was no moisture left in them. The texture was almost like chalk.

- The cheese covering the stacked enchiladas was overheated to the point of losing all moisture despite being enmeshed with the flavorless green chile. This is probably a result of the plate being heat blasted, but I am not a chef, so I don't know how this happened other than it was terrible.

- The sopapilla accompanying the dish (which I was told by the server was a "New Mexican tradition" although El Coyote's version was nothing like anything I ever ate in New Mexico) was the worst I've been served in a restaurant. I'm not sure if it was supposed to taste oven baked as opposed to deep fried but it was heavy and doughy and rubbery and simply awful.

I've eaten in dozens of eateries throughout New Mexico over the years, and while posole is indeed an essential element of the cuisine, rice is still often served alongside burritos and enchiladas. There is no rice available at El Coyote. No biggie unless you prefer rice. But, while the flavor of the hominy was OK, it was also overcooked and dry. So, basically flavored hominy pellets. Bon appetit!

My companions ordered the green chile chicken nachos. They were literally burned -- the tortillas were charred to the point of being black -- and overcooked to the point of dryness with scant evidence of green chile. Despite this, the flavor was quite good so it must take a lot of effort to destroy this dish.

So many people were coming in and out that the dining room was buzzing with flies and the staff acted oblivious to it.

If I were ranking on a five-star scale, I would struggle to even give El Coyote three stars. Even if one doesn't know the wonder of New Mexican cooking, it would still be a very disappointing experience. But, if one has even an inkling of what the cuisine is supposed to be, it is disturbing. I seriously doubt I will go back because it is just a total gut punch to the point of insult if you are hoping for the real thing.

When the server came around with the check she asked how I liked my meal. I was so overwhelmed by how bad it was I simply said, "Great!"

Hopefully the owner will make a major overhaul of the dreadful food preparations, starting with the flavorless green chile, from which all New Mexican food emanates. And, it would be nice if the restaurateur cared to make food beyond the mass produced, low quality variety on display at El Coyote. Either that, or just sell the restaurant to someone else who cares to do it right.