Ramsay's Kitchen (formerly Pub & Grill)

[Jeffumm]

Oh, look I figured out the link for the reservations:

https://www.sevenrooms.com/reservati...sayskitchenokc

[floyd the barber]

Oh, look I figured out the link for the reservations:

https://www.sevenrooms.com/reservati...sayskitchenokc

I made a reservation.

Hopefully it goes through. I am a little concerned it isn't thru the main website but we will see! Maybe it won't even be open by then.

Thanks.

[Jeffumm]

I made a reservation.

Hopefully it goes through. I am a little concerned it isn't thru the main website but we will see! Maybe it won't even be open by then.

Thanks.

Floyd, it's the same sub-site that you'll find pop up if you go to the main website for this location and you click the "Book a Table" button.

Of the 27 locations in the USA that are either open or about to be open (RK in OKC in a week, and then on 11/15 the GR Steak in Lake Charles Louisiana), 16 of them are partnered between GRNA and Caesars Entertainment (because they are locations on Caesars properties): those are all reserved via the OpenTable website/app. The remaining 11 are either partnered with someone else (as in the Foxwoods Resort one in Connecticut) or else directly owned by GRNA alone; those reservations are done via the SevenRooms system instead.

[Jeffumm]

Instagram post: the secret is out!

[Jeffumm]

Gordon Ramsay North America (GRNA) Vice President of Culinary, Christina Wilson (winner, Hell's Kitchen Season 10) with GRNA Director of Culinary Development, Michelle Tribble (winner, Hell's Kitchen Season 17) and GRNA Executive Chef of Operations, Agata Siwinska are all at Ramsay's Kitchen in Oklahoma City, preparing the new location for opening this coming Thursday, October 26.

Larger look at the image.

[Pete]

Some new photos:

[okatty]

Boy, that looks great! Thanks for the updated pics Pete.

[warreng88]

I wasn't entirely sure what to expect of the interior, but this is amazing.

[Jeepnokc]

What a great beautiful space. I like that they didn't cram in as many tables as possible where you feel you are sitting on top of each other. Looks roomy. Not sure about the row of table directly in front of the open kitchen as may be loud and very busy. Will it be super crowded as with the table there, it creates a long service area hallway basically so flow may be interesting on a busy night? Of course, I don't have a chain of restaurants so trust they have figured that out as they are certainly more knowledgeable than me on restaurant design but I did stay at a holiday inn last night. .

We have reservation early next month so will report back.

[citywokchinesefood]

The layout and floorplan look great. They have a good mix of space between tables, but also the ability to make impromptu big tops in several sections. I don't expect this restaurant to be transformative to the OKC dining scene. I do expect it to be consistently good. The one thing I am worried about are some of the management teams extracurricular activities. I can see this place having a lot of turnover in management positions initially.

[Pete]

^

Due to the training and high standards, I can see this place leading to all types of local spinoffs.

We've already seen this with Hal Smith but this could bring a bunch of highly skilled chefs and managers who will eventually want to do their own thing or get hired away by local places.

I feel the same way about Fox Restaurants. I hope we get a few more in addition to Flower Child, and I know they have been poking around OKC. Fox has a fantastic reputation within the restaurant industry, especially on the operations side.

[HangryHippo]

^

Due to the training and high standards, I can see this place leading to all types of local spinoffs.

We've already seen this with Hal Smith but this could bring a bunch of highly skilled chefs and managers who will eventually want to do their own thing or get hired away by local places.

I feel the same way about Fox Restaurants. I hope we get a few more in addition to Flower Child, and I know they have been poking around OKC. Fox has a fantastic reputation within the restaurant industry, especially on the operations side.

Please God more stuff from Fox for OKC!

[citywokchinesefood]

^

Due to the training and high standards, I can see this place leading to all types of local spinoffs.

We've already seen this with Hal Smith but this could bring a bunch of highly skilled chefs and managers who will eventually want to do their own thing or get hired away by local places.

I feel the same way about Fox Restaurants. I hope we get a few more in addition to Flower Child, and I know they have been poking around OKC. Fox has a fantastic reputation within the restaurant industry, especially on the operations side.

I have faith in the company and concept as a whole. I just expect to see a bit of churn with certain individuals, but that comes with every new restaurant opening. Well run national concepts will help raise the overall average for expected restaurant service standards in Oklahoma City which I am all for. We all benefit from this place doing well.

[Jeffumm]

Sassy Mama Makes Sticky Toffee Pudding At Gordon Ramsay's New OKC Restaurant

Sassy Mama Sits Down With Chef Christina Wilson Of Ramsay's Kitchen

[floyd the barber]

I was fortunate enough to eat here this afternoon.

It was outstanding.

[April in the Plaza]

I was fortunate enough to eat here this afternoon.

It was outstanding.

What did you order? I’m excited to try the Scotch Egg

[floyd the barber]

What did you order? I’m excited to try the Scotch Egg

Chicken milanese.

I plan on coming back to try the beef wellington. My wife had the sirloin and it was fantastic. The scotch egg sounds great too.

I want to try everything on the menu but I can't afford it.

One of the Hell's Kitchen winners was working as head chef. I don't think it will stay like that but that was really cool. The show was not for me. I am a Kitchen Nightmares fan.

[Dr Beard Face]

We went last night and loved it; will definitely be back. We tried the Crab Cake, Beef Wellington, Mac & Cheese, Chocolate Tart, and Sticky Toffee Pudding, everything was great! Service was top notch. The design is just beautiful, lights got real low at 7pm. I wish I had gotten something different than my partner just so I could have tried more things! The beef wellington is so tender and delicious! The tart was the right amount of rich, and went really well when I combined it with the sticky toffee pudding! I'd highly recommend giving it a try!

[Pete]

^

Thanks for the review.

The presentation alone looks top-notch.

[Mballard85]

I'm excited to give it a go, have a reservation in early December lol

[ManAboutTown]

Is the bar open seating? I would assume so but...

[Jeffumm]

One of the Hell's Kitchen winners was working as head chef. I don't think it will stay like that but that was really cool.

As I said earlier in this thread, Christina Wilson (Season 10 winner of HK) and Michelle Tribble (S17 winner of HK) have both been there getting the OKC location of RK ready to open.

Tribble is the Director of Culinary Development (in other words, she's in charge of the test kitchen at the headquarters in the Dallas/Ft Worth area, planning new menu items for all restaurants across the Gordon Ramsay North America - 27 of them, including the Louisiana one that opens in two weeks, plus 3 more planned before the end of the year). So she's probably already gone back home to Texas to see her baby (she had a daughter earlier this year!) and work on the menu for the next locations opening up.

My guess is that Wilson is the one still there, as she's the Vice President of Culinary for all of GRNA, and is also now on the HK show as Ramsay's second (the Sous Chef) for the Red Team.

[BoulderSooner]

Is the bar open seating? I would assume so but...

currently it is not ... tried to walk in yesterday mid afternoon and you could only enter with a reservation

[okatty]

Went today for lunch and give it high marks on all fronts. As shown by Pete’s pictures the inside is very nice. We sat by the windows facing the water area and there is a nice outside patio there which will be great when the weather is good - shady in the afternoon. I like they way they space out the booths and you are not jammed up back to back with someone else.

Enjoyed the food - shared a crab cake, wedge salad and a chicken sandwich. All were good, nicely presented, etc.

The Wellington is not available until 5 PM so keep that in mind if you are really wanting to try that.

Also they are “sometimes” doing walk-ins at the bar depending on how busy, time of day, etc. Eventually it will be allowed all the time but they are just being selective on that for the initial opening period.

[soonerguru]

Has anyone tried the fish and chips? Enquiring minds want to know.