Perle Mesta in the Skirvin Hotel

[OkieBerto]

Perle Mesta is Now Open.

[citywokchinesefood]

The lack of a menu is not inspiring. I mean I am going to go, but I would like to know how many people to bring to try the majority of the items. Securing a 4 top versus an 8 top can be a massive pain in the ass. Not to mention I would rather just invite my friends and not their significant others and mine.

[TheTravellers]

The lack of a menu is not inspiring. I mean I am going to go, but I would like to know how many people to bring to try the majority of the items. Securing a 4 top versus an 8 top can be a massive pain in the ass. Not to mention I would rather just invite my friends and not their significant others and mine.

Yeah, how many restaurants open without posting a menu? He's good (we loved Grey Sweater when we went a couple of weeks ago, and plan on visiting his other places), but man, how hard is it to post a menu when/before you officially open? We will go, but will wait a few months for them to get the kinks worked out (as we always do).

[Mballard85]

Yeah, how many restaurants open without posting a menu? He's good (we loved Grey Sweater when we went a couple of weeks ago, and plan on visiting his other places), but man, how hard is it to post a menu when/before you officially open? We will go, but will wait a few months for them to get the kinks worked out (as we always do).

This is where I am at, I won't go until there are a lot of reviews and the menu is available to see.

[sooner88]

I'm not sure why this isn't coming through cleanly, but here's a picture of the menu.

[Pete]

[Urbanized]

I stuck my head inside yesterday. The space looks fantastic.

[OkieBerto]

This is where I am at, I won't go until there are a lot of reviews and the menu is available to see.

Agree. Oddly, they have a link to a menu on the OpenTable app, but it just takes you to the website's front page, which doesn't have a menu. I love Chef Black and will make it here eventually.

[TheTravellers]

I'm not sure why this isn't coming through cleanly, but here's a picture of the menu.

I just copied it into IrfanView and it's pretty clear there - looks like a wide, interesting variety, thanks!

[OkieBerto]

One of the interior designers posted some photos of the interior.

[Urbanized]

That menu looks fantastic. Definitely several offerings unlike anything else downtown.

[TheTravellers]

There's one review on Yelp, from 6/24, says the drink and dessert menus weren't available. How odd to open without that in place....

Is this the restaurant that people staying at the Skirvin would get room service from?

[citywokchinesefood]

There's one review on Yelp, from 6/24, says the drink and dessert menus weren't available. How odd to open without that in place....

Is this the restaurant that people staying at the Skirvin would get room service from?

When Chef Black opened Vast it was an absolute disaster from the start. I would honestly not be surprised if they rushed this and did not have staff and procedures in place to execute the opening correctly. He seems to get an infinite number of mulligans in this market so we will have to wait and see if it impacts him negatively at all. I am holding off at least until October to go here because they are going to have to figure some **** out.

[bison34]

When Chef Black opened Vast it was an absolute disaster from the start. I would honestly not be surprised if they rushed this and did not have staff and procedures in place to execute the opening correctly. He seems to get an infinite number of mulligans in this market so we will have to wait and see if it impacts him negatively at all. I am holding off at least until October to go here because they are going to have to figure some **** out.

Bashing a James Beard award winner is a bold strategy...he gets "mulligans" as you call them because he is one of the best chefs in the country, if not the world. There are not a ton of those around.

[citywokchinesefood]

Some of us have eaten at restaurants outside of Oklahoma.

[bison34]

Some of us have eaten at restaurants outside of Oklahoma.

Not sure what this is getting at, but you don't get a James Beard award for being above average. They also don't care where you are located. If you have a bunch of issues, whether in NYC, OKC, or the La Brea Tar Pits, you get dinged for them.

I look forward to trying this place!

[citywokchinesefood]

Not sure what this is getting at, but you don't get a James Beard award for being above average. They also don't care where you are located. If you have a bunch of issues, whether in NYC, OKC, or the La Brea Tar Pits, you get dinged for them.

I look forward to trying this place!

The restaurant industry as a whole is facing a staffing shortage. He has a history of some majorly botched openings being in charge of both Flint and Vast in 2012 while working for Williams and Associates. A lot of the little things that could and should be squared away like their online presence (website, socials, etc.) Have either been poorly updated or not had concrete things to post like the menu. Restaurants are hard, opening a new restaurant is even harder. At no point have I **** on him for the quality of his food. I don't always get what he is going for with a particular dish, but that comes with the territory. What I did say was that I feel like most likely the opening was rushed and they were not entirely prepared for it. This is not uncommon at all. I have helped open up new concepts and worked as a corporate trainer opening new stores nationally. In bigger markets outside of Oklahoma Chef's do not get as many chances to **** up. You will lose backers a lot quicker, and people will be a lot more reticent to open up and develop concepts for you. Look at Josh Valentine as a prime example. What restaurant has he been at for two consecutive years since he was on Top Chef? He still gets the opportunity at almost anyplace to get pissed off and tell them to **** themselves. Chef's here get a lot of rope to hang themselves with because guys with talent are very few and far between here compared to Dallas and Denver. I will absolutely go to Perle Mesta, and I expect the food to be very good. It is a bit absurd the pearl clutching you are doing in regards to any criticism of Chef Black. I am not trying to take his James Beard award away that he very clearly earned. I am simply criticizing the lack of execution opening a several million dollar relaunch in the Skirvin hotel.

[TheTravellers]

... I will absolutely go to Perle Mesta, and I expect the food to be very good. It is a bit absurd the perle clutching you are doing in regards to any criticism of Chef Black. I am not trying to take his James Beard award away that he very clearly earned. I am simply criticizing the lack of execution opening a several million dollar relaunch in the Skirvin hotel.

fify. And BTW, I pretty much agree with everything you said...

[Will Dearborn]

It shouldn't be controversial that there is a big difference between being a good chef and being a good restaurateur.