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Thread: Another upscale concept from Good Egg Group

  1. #51

    Default Re: Another upscale concept from Good Egg Group

    Owner planning the return of a 'palace' on old Route 66
    STATIONS: Market isn’t open yet, but it’s gaining attention from passersby
    Comments 0BY STEVE LACKMEYER
    Published: October 23, 2008

    Keith Paul is getting used to greeting the curious passersby at his C Market, even though the store isn’t set to open for another month.


    Some are interested in the arrival of an upscale market — but others are asking about the history of the property — Oklahoma City’s only surviving original Phillips 66 station along old Route 66.

    Over the past few months Paul and his wife Heather have overseen a $100,000 renovation including restoring old casement windows, garage doors and adding neon-topped lighting along the former gas pump island.

    "We’re getting a lot of good comments,” Paul said. "It’s untraditional, and it just grabs people’s attention as they’re passing by.”

    Such properties, once overlooked as obsolete eyesores, are getting a second shot at life across the country. At the National Trust for Historic Preservation’s conference Wednesday in Tulsa, the adaptation of such stations was a frequent topic during discussions of restoration efforts along old Route 66.

    Historian Michael Cassity said the first gas stations were "palaces” reflecting a new technology and the spirit of their owners. With the creation of Route 66 and the federal highway system, companies such as Phillips entered into retailing and began rolling out a standard design.


    Revisiting the past
    The English Tudor style was the first adapted by Phillips in Wichita, Kan., in 1927, followed by similar stations in Topeka and then Bartlesville. The company switched to an enamel-sided modern style in 1938 — a design adapted by most gas retailers through the 1960s.
    Since he was first contacted to assist on restoration of a station in Chandler, Norman architect Mike Kertok has become an expert on the early Phillips stations, traveling to dozens over the past few years.

    "There were probably over 1,000 of these stations around the country,” Kertok said. "I’ve found about 90 that are still standing — but many were demolished and are gone forever.”


    Missing paint?
    Kertok, who did not assist on the Paul’s renovation, said it is typical of current efforts. He praises the Pauls for restoring the station’s showcase window but adds they could have used the property’s original color scheme.
    Most people, Kertok said, are surprised to learn the stations’ brick facades had an early color scheme that was a "gaudy” mix of blue and green.

    "Every one of these stations I’ve done, the owner thinks by removing the paint they’re bringing them back to their original appearance,” Kertok said. "But they were never that way – they were always painted.”

    Kertok admits one of his own projects — renovation of an old station in Tulsa — did not involve restoration of the original paint job because of requirements of its new tenant, Avis.

    "It’s a very appropriate use — the old station is the office, and the old two-bay garage is used for washing cars and details,” Kertok said.

    In his travels, Kertok has seen a station in Pratt, Kansas, that he praises for keeping the original lights and lanterns.

    "That’s pretty rare,” Kertok said. "It’s owned by a mortuary next door, and the building is used for storage. They keep it up very nicely.”

    He also complimented a renovation in Kansas City that replaced a cement asbestos shingle roof with slates.

    "They were really clever — they put a slate roof on it and used different colors, which is what was done,” Kertok said. "It was very clever way of recreating the roof.”

    But Kertok has seen plenty of stations still in jeopardy, including the last-standing "N-class” station standing in Turpin.

    While the future of such stations remains in doubt, Kaisa Barthuli, deputy Route 66 program manager with the National Park Service says old gas stations along Route 66 are being tracked and can be found on the Internet.

    "This lets the guy who owns a small station that he’s not doing anything with know that the world cares,” Barthuli said, "and the world is watching.”

  2. #52

    Default Re: Another upscale concept from Good Egg Group


  3. #53

    Default Re: Another upscale concept from Good Egg Group

    Looks very sharp!


  4. #54

    Default Re: Another upscale concept from Good Egg Group

    I drove by there on Sunday and was very impressed. Looks like it is very close to being opened.

  5. #55

    Default Re: Another upscale concept from Good Egg Group

    Tuck, I gotta know, are you gonna sell those deviled eggs from Iron Starr? Ate there last nite with my wife during happy hour, and I remain amazed by those eggs. You should sell them at the new market...

  6. #56

    Default Re: Another upscale concept from Good Egg Group

    sure will...glad you enjoyed them.

  7. #57

    Default Re: Another upscale concept from Good Egg Group

    Never have a bad meal in there. Ever.

  8. #58

    Default Re: Another upscale concept from Good Egg Group

    That looks great. Thank you. I must say my personal favorite at Iron Starr is the quail wrapped jalapenos.

  9. #59

    Default Re: Another upscale concept from Good Egg Group

    You all know that I am not a self-promoter on this site, but I wanted to let everyone know that Market-C will open this Monday 17th at 10:00 am.
    Very, very soft!!!

  10. #60

    Default Re: Another upscale concept from Good Egg Group

    Woo hoo, truffle butter can now flow through my veins freely! You guys will definitely make a lot of locals Thankgsiving's Day Dinners much better with your items! Tuck, what other types of goodies will you have?

  11. #61

    Default Re: Another upscale concept from Good Egg Group

    Prime and Kobe Steaks from Red, assorted sandwiches (muffaleta), smoked salmon, salsas, relishes, sauces, 10-20 different cheeses, prepared entrees 9kobe meatballs, chicken enchiladas, asst. breads, desserts, spices/rubs/salts and kitchenwares to name a few.

  12. #62

    Default Re: Another upscale concept from Good Egg Group

    This is gonna be good...


  13. #63

    Default Re: Another upscale concept from Good Egg Group

    Quote Originally Posted by tuck View Post
    Prime and Kobe Steaks from Red, assorted sandwiches (muffaleta), smoked salmon, salsas, relishes, sauces, 10-20 different cheeses, prepared entrees 9kobe meatballs, chicken enchiladas, asst. breads, desserts, spices/rubs/salts and kitchenwares to name a few.
    First of all, this is so exciting!

    Second....kitchenwares? I'm a huge fan of your wine glasses(schott I think) and silverware (knork). Does this mean you might be carrying these brands?

  14. #64

    Default Re: Another upscale concept from Good Egg Group

    Quote Originally Posted by tuck View Post
    Prime and Kobe Steaks from Red, assorted sandwiches (muffaleta), smoked salmon, salsas, relishes, sauces, 10-20 different cheeses, prepared entrees 9kobe meatballs, chicken enchiladas, asst. breads, desserts, spices/rubs/salts and kitchenwares to name a few.
    I officially hate you this morning for bringing all of these words into my head this early in the morning. I am now starving because of you. No really, this is very exciting, and I hope you realize how special it is for the city to have some local flavor (probably been said, but add me in). One of my issues with OKC is the amount of chain restaurants that consume our streets. I don't want us to become a mini Dallas. Having upscale Okie food adds a lot of character to the landscape, and you are to be commended. Best wishes.

  15. #65

    Default Re: Another upscale concept from Good Egg Group

    Quote Originally Posted by taylor83 View Post
    First of all, this is so exciting!

    Second....kitchenwares? I'm a huge fan of your wine glasses(schott I think) and silverware (knork). Does this mean you might be carrying these brands?
    All wine glasses and carafes are on the shelves now with Knork soon to follow.

  16. #66

    Default Re: Another upscale concept from Good Egg Group

    Prepared entrees! You dont know how good this sounds to a bachelor like myself.

  17. #67

    Default Re: Another upscale concept from Good Egg Group

    Tuck, what are the hours going to be?

  18. #68

    Default Re: Another upscale concept from Good Egg Group

    10:00 - 7:00, Monday-Saturday

  19. #69

    Default Re: Another upscale concept from Good Egg Group

    Awesome. I will try to make it by Monday after work. Any other future products the team is coming up with?

  20. #70

    Default Re: Another upscale concept from Good Egg Group

    Quote Originally Posted by warreng88 View Post
    Awesome. I will try to make it by Monday after work. Any other future products the team is coming up with?
    They are working on another concept next door to Red Prime, but I hear it's temporarily on hold.

  21. #71

    Default Re: Another upscale concept from Good Egg Group

    I guess we can't post .png type pics, but follow this link and hit "next page" for more pics of exterior, and a couple interior of Market C. Tuck, since you don't self promote, I'll promote for you. Hehe

    http://www.fitzsimmons-arch.com/Arch...t%20C%201.html

  22. Default Re: Another upscale concept from Good Egg Group

    Wow that looks great. Fitzsimmons did a good job. Congrats tuck, can't wait to pay a visit.

  23. #73

    Default Re: Another upscale concept from Good Egg Group

    I'm thinking it's not only a great place to pick up dinner, but also would be a good place to do a little Christmas shopping. That's my plan, anyway.

  24. Default Re: Another upscale concept from Good Egg Group

    OOo good idea.

  25. #75

    Default Re: Another upscale concept from Good Egg Group

    swung by market c yesterday afternoon to check it out.

    i was impressed. first off, the service was great. the person behind the counter was friendly, helpful and courteous... something i don't see enough of these days in businesses.

    i was in a bit of a rush, so i didn't get to check out everything on the shelves... but what i did see represented a good selection of things you can't easily find around town. presentation was top notch. i should've checked out the refrigerated case near the back, but didn't get a chance. i understand that prepackaged cuts of fresh meat are available for purchase... the shop doesn't have a butcher counter.

    i spent most of my time perusing the pre-prepared dishes. i purchased flank steak, kobe meatballs, carrots, and a twice-baked potato. all were extraordinary. the steak was perfectly seasoned and cooked... don't take that lightly when i say 'perfectly' here... i'm pretty mean behind a grill and usually prefer to prepare my own steak... but the steak was out-of-this-world. the meatballs were the perfect balance of meat and texture and were, again, well-seasoned. i think i would have enjoyed them more with a tomato sauce but i opted to try them on their own this time. the sides were both prepared well and were quite tasty. the truffle honey drizzled over the carrots added the perfect amount of sweetness... many places don't get that balance right.

    for dessert, i picked up an ancho pecan bar and a chocoloate cupcake. i really liked the pairing of the ancho chile with the chocolate and pecan... really interesting combination of flavors. however, and this is anything but a criticism, i was expecting something with a bit more pecan flavor but got something whose main flavors were ancho and chocolate. the cupcake was great... the cake was moist and had good texture. the chocolate icing was good... but i suppose i'm more of a buttercream fan and was wanting something a bit more rich for the icing to balance with the cake... just a personal preference, not that it was bad in any way.

    i'll definitely be back. -M

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