The Drake

[Jeepnokc]

Something with a screw top and not too fizzy might be good.
Make it pink in order to compromise between the red faction and the white faction.
Perhaps something from Carlo Rossi. =)

(Actually, Yellowtail Pinot Grigio or Chardonnay ain't bad with the fish. Heck, I like that Reisling from . . . Dang. I can't remember the name of the bottler--oops, I mean vintner. I know there is much better wine out there, but . . . =)

Let's take a little further off topic. Gewurtztraminer would be nice with that...not as sweet as a Reisling. I think some of the Good Egg restaurants carry them (Ha!! Back on topic)

[RadicalModerate]

Let's take a little further off topic. Gewurtztraminer would be nice with that...not as sweet as sweet as a Reisling. I think some of the Good Egg restaurants carry them (Ha!! Back on topic)

It's Fetzers. Fetzers Reisling.
And, then, of course, there is Smoking Loon Old Vine Zinfandel. =)
(we recently drove by three or four famous Italian restaurants in Krebs, after missing the correct turn to Talihina. it wasn't lunchtime so we didn't stop. =)

I wonder if Tuck has considered the fact that some of the very best Italian (and Mexican) food involves seafood and fish?
Probably he has and came to both an informed and experiential decision in this regard. =)

[Chitty]

nm

[Plutonic Panda]

Excellent! I hope this opens sooner than later.

[Chadanth]

Excellent! I hope this opens sooner than later.

Have you been past the Rise lately? It's going to be a while...

[Plutonic Panda]

Have you been past the Rise lately? It's going to be a while...

I was under the impression some parts of it might be completed sooner than other, but I'm not entirely sure.

[betts]

There is glass on the storefronts of the western part of the development. It looks like they're getting ready to pour concrete on the western side of the building as well. I was driving by so couldn't take much time to look, but I think the interior of the two glassed-in stores is sheetrocked as well.

[John Knight]

This looks to be their logo:

[AP]

I like the font a lot. The fish scales are quite bright though.

[John Knight]

I like the font a lot. The fish scales are quite bright though.

If I had to guess the scales are just a backdrop, not part of their actual logo. I agree with you Andrew, the font is classy.

[John]

This looks to be their logo:

That script will look great on the corner in neon/led.

[John]

(doublepost)

[CuatrodeMayo]

Needs more contrast....It's not easily read.

But cool, though.

[tuck]

If I had to guess the scales are just a backdrop, not part of their actual logo. I agree with you Andrew, the font is classy.

Yes, just a backdrop. We are playing with several backdrops.

[AP]

Yes, just a backdrop. We are playing with several backdrops.

I see. Well I love the logo!

[Pete]

OKCTalk - First look a The Drake, new seafood concept from A Good Egg group

[soonerguru]

Looking forward to this in a big way.

[bchris02]

This will not only fill what is probably the most obvious hole in OKC's dining scene, but do it in a slam dunk way. Cannot wait for this to open.

[RadicalModerate]

The photos at #115 look great, as does The Concept. I guess my only question might be why a fine seafood restaurant would be named after a male duck.

[ljbab728]

The photos at #115 look great, as does The Concept. I guess my only question might be why a fine seafood restaurant would be named after a male duck.

You're overlooking the obvious, RM.

http://www.biography.com/people/francis-drake-9278809

English admiral Sir Francis Drake circumnavigated the globe in 1577-1578, helped defeat the Spanish Armada and was the most renowned seaman of the Elizabethan era.

I think any connection with Braums would be tenuous, however.

[Pete]

$275K building permit application filed today for this project.

Should be getting busy inside very soon.

[edcrunk]

The executive chef at the George, Chad Willis, left to join The Drake. I was under the impression that they still have a ways to go before they open, though.

[Pete]

The executive chef at the George, Chad Willis, left to join The Drake. I was under the impression that they still have a ways to go before they open, though.

Yes, he's the new guy at The Drake.

And yes, they have a ways to go. I don't even think their building permit has been issued yet; went by tonight and I don't think they've started yet.

[tuck]

We are thrilled to have Chad on board for The Drake. Construction is finally moving along at a steady pace...concrete cuts done, walls marked, HVAC duct work going in. We WILL be open by August!

[Teo9969]

The executive chef at the George, Chad Willis, left to join The Drake. I was under the impression that they still have a ways to go before they open, though.

It's important for a Chef to be a part of the development of a restaurant. Even in a company like AGE where Keith can put together the menu himself, keeping your executive chef involved in the planning of your restaurant and training of your staff is essential. In a normal setting, I'd be worried that the Executive Chef wasn't already working with the restaurant 6 months before open, and AGE is only 4 months out. (And if his actual title is not Executive Chef, pardon my faux pas)

I think it's going to be a great pairing. Chad's never worked with AGE to my knowledge, so I'm excited to see how well the two come together.