R&J Lounge and Supper Club

[TheTravellers]

That's easier said than done.

I'm guessing you've never managed people. Sometimes problems don't reveal themselves until you are actually up and running. That's why a lot of places have "soft openings" and the like. Its usually during those times you can make corrections.

Nope, never managed people, but like you said, that's why they have soft openings - figure it out then, before you're really open. Not sure we disagree...

To me, it'd be like opening a retail store before you have all your shelves up and merchandise on them, or not having cash registers, or starting a project with a due date, but not knowing the requirements or having the staff to do it (I'm in IT, and I've been a victim of the last situation before, but it becomes clear you're going to miss the date, so you push the date out, you don't just put something half-assed into production). Anyway, we might eventually make it there, sounds like a good place, but not sure if it comes ahead of the other 40 places on our to-eat list that we haven't eaten at yet.

[Pete]

From their FB page:

We are happy to announce that starting November 2, 2014 we will begin offering brunch service! We will be open Sundays during are regular hours of 11am to 2am and will offer our brunch menu and drinks specials from 11am to 4pm every Sunday from now until forever.

[BBatesokc]

A total of 4 of us went there today for lunch right at noon.

Had to circle the block once to figure out where to turn in and park.

Love the signage and front door.... Though we all thought the place looked closed - zero cars in their little lot. So much so that we let one out of the car to check while we waited.

Upon entering we had a collective thought..... "Did we just walk into a microcosm of Juniors from their HeyDay?"

If Nic's was renovated into a 70's/80's throwback supper club it would almost be the same size. Seriously, the place is like an 80's oil baron's basement Man Cave -- And we really liked it.

The front of the house looked to be staffed by a male bartender and a female hostess/waitress.

There was only one other table with guests at it and none seated outside.

We were greeted promptly, offered a table of our choosing and immediately asked about water or drinks.

The waitress seemed to know the menu well - while not extensive, seemed to offer a variety for different tastes.

She recommend the pork & beans ($16.90) and the chicken & dumplings ($13.90). Thankfully she offered greater detail than the menu offered on how each was prepared.

I went with the pork & beans with a starter of French Onion soup. Others choose the beef stroganoff, New England lobster roll, chicken & dumplings and mac & cheese side.

Took long enough to get our meals that we occasionally noted the time during our conversations, but not so long as to cause any issues.

The food was all served at once and we all agreed the entrees were very tasty and served warm (though, the dishes could have been a tad hotter).

We asked for additional plates so we could sample each other's order.

The favorite was probably the pork & beans, with the chicken and dumplings a close second. The lobster roll and stroganoff were very tasty too and all were served in ample portions.

The mac & cheese wasn't 'bad', it just didn't have any pizazz or signature feel.

We also did the peppermint brownie hot fudge sundae for dessert - good enough, but the brownie definitely tasted store bought and the entire thing could have been upstaged by a trip to Braum's.

The prices seem a bit on the steep side. This is most likely because of the few tables they can actually seat and the personalized presentation/take on each dish.

While this certainly wouldn't be on my regular lunch rotation (based solely on price and speed of service), I'd definitely keep it in mind for after work cocktails or a dinner date.

Pros:
Location - love it. Its central and hidden. Feels like your own little secret. Too bad the secret is probably already out.
Atmosphere - Love the intentional throwback feel and intimacy. Doesn't look like it was 'designed', just looks like its been there a long time.
Entrees - Loved their take on each traditional comfort dish with a non-traditional spin.
Service - We didn't experience any of the shortcoming presented by other reviewers, other than a slight delay in getting our food (maybe took 30 minutes).

Cons:
Size - This place is one of the smallest restaurants in the city (think Nic's). Once the secret is fully out, forget getting in.
Patio - While I love restaurants with a patio. This patio does not go with the vibe you get from the interior. Nothing wrong with it, it just creates a totally different mood.
Wait time - While our 30 minutes to get an entree was not a deal breaker by any means, we couldn't help but wonder how exponentially the wait would have increased had they actually had other customers.
Price - This is only a 'con' because they don't really properly market their entrees online or within the restaurant. I see 'Pork & Beans $16.90' and I think to myself 'that's a bit steep.' However, once the entree was explained and presented, I totally got the price. I'd put some pictures on their website (not just Facebook) and possibly explain the entrees in more detail on the menu.

All-in-all, we gave it a thumbs up and everyone said they'd come again and they want to stop in for end of the day cocktails.

[HOT ROD]

great review

[Pete]

While reasonable for dinner considering the food and atmosphere, I hope they soon add lunch specials.

Pretty spendy for a mid-day meal and probably way too much food anyway.

[Urban Pioneer]

I have been three times. Urbanized and I hung out one night. Even shared the table with Steve and Dave from the Oklahoman for a bit. It very much has a garden birthday party vibe going on. I'd argue that it's size is one of its greatest assets. The intimacy is refreshing compared to other places.

If it's crowded and that not your thing, I say just move on then. There are so restaurants and bars immediately adjacent (including Blue Garten).

Walkimg in there feels like a scene from Mad Men. The food has always been good and the service accomodating. I simply haven't had any of the negative experiences described above.

And they do Hawaiian Tiki drinks! Blue Hawaiian, Zombies, Mai Tai, and so on... All in heads with umbrellas. Anthony Bourdain would approve.

[BBatesokc]

Another thought I forgot to mention..... I'd recommend they serve a quality bread basket to patrons waiting for their entrees. Maybe they do this at dinner, but it wasn't offered at lunch. That touch would seem to go with the atmosphere and price - plus, it would help to ease the wait for the entrees.

[Urban Pioneer]

Trip #4 with three other OKCTALK members. Great service, great drinks, great service. NO PROBLEMS.

[Chadanth]

Trip #4 with three other OKCTALK members. Great service, great drinks, great service. NO PROBLEMS.

Well, recent reviews have been good, so maybe they've ironed out the issues I had opening week. I'm heading back tomorrow or Friday.

[sooner88]

I've been twice now on the weekend, once for drinks and once for appetizers/salads. I haven't experienced any of the problems mentioned above. BBates pointed out a great point about the food. We weren't sure exactly what we wanted/what the different dishes entailed. The waitress was able to go into detail about each dish we asked about, as well as making her own recommendations. I had the East Side Chicken (awesome... think Bobo's) and the Caesar Salad (made to order dressing was great). The waitress was attentive and while some of our drinks took a little longer, it wasn't her fault. The inside and patio were slammed and looked like there was only 2 bartenders making drinks and taking orders at the bar. The drinks are also ridiculously cheap.

[catch22]

I've been twice now on the weekend, once for drinks and once for appetizers/salads. I haven't experienced any of the problems mentioned above. BBates pointed out a great point about the food. We weren't sure exactly what we wanted/what the different dishes entailed. The waitress was able to go into detail about each dish we asked about, as well as making her own recommendations. I had the East Side Chicken (awesome... think Bobo's) and the Caesar Salad (made to order dressing was great). The waitress was attentive and while some of our drinks took a little longer, it wasn't her fault. The inside and patio were slammed and looked like there was only 2 bartenders making drinks and taking orders at the bar. The drinks are also ridiculously cheap.

The drinks are cheap if you get well-liquor, the price exponentially increases if you request a specific brand of liquor. I think 3 Tanqueray & Tonics and split an east side chicken ran me $28 before tip the other night, whereas 3 well-gin & tonics would have been probably about half that.

Regardless -- it's an awesome place. I look forward to going back. The intimacy and maturity just cannot be matched by anywhere else I've been in OKC. It's not a pumped up atmosphere...it's very mellow.

[sooner88]

The drinks are cheap if you get well-liquor, the price exponentially increases if you request a specific brand of liquor. I think 3 Tanqueray & Tonics and split an east side chicken ran me $28 before tip the other night, whereas 3 well-gin & tonics would have been probably about half that.

Regardless -- it's an awesome place. I look forward to going back. The intimacy and maturity just cannot be matched by anywhere else I've been in OKC. It's not a pumped up atmosphere...it's very mellow.

Good point. I have only had well drinks, and $5 for a Manhattan is pretty hard to beat. It is definitely an awesome place and is quickly on my short-list for drinks and am looking forward to eating a full meal there soon.

[BBatesokc]

Good point. I have only had well drinks, and $5 for a Manhattan is pretty hard to beat. It is definitely an awesome place and is quickly on my short-list for drinks and am looking forward to eating a full meal there soon.

Eeeeks, that would really depend on the level of their well liquors. Does anyone know if they use the really cheap squeeze bottle stuff for the well or at least a decent brand? I can't imagine most highballs made with cheap well liquids being any good. Fuffy cocktails with fruit, sweet and sour, etc. then cheap well is okay - otherwise - YUCK!

[Chadanth]

Eeeeks, that would really depend on the level of their well liquors. Does anyone know if they use the really cheap squeeze bottle stuff for the well or at least a decent brand? I can't imagine most highballs made with cheap well liquids being any good. Fuffy cocktails with fruit, sweet and sour, etc. then cheap well is okay - otherwise - YUCK!

I had an old fashioned made with the cheap stuff, it was good. I want to say it was Jim Beam, but don't hold me to it.

[BBatesokc]

I had an old fashioned made with the cheap stuff, it was good. I want to say it was Jim Beam, but don't hold me to it.

May be on the lower end but many places still consider JB to be a call liquor. So if they are keeping it in their well, at least they are not pouring the truly disgusting stuff many of the Bricktown type clubs do.

[sooner88]

May be on the lower end but many places still consider JB to be a call liquor. So if they are keeping it in their well, at least they are not pouring the truly disgusting stuff many of the Bricktown type clubs do.

I don't recall what kind of rye they used for my drink, but I've had it on two occasions now.... and both were very good.

[Pete]

They've covered their patio for the season:

[Urbanized]

Affectionately referred to as "the circus tent."

[warreng88]

From the Journal Record:

Serving up jobs: Newly opened restaurants say finding staff not a problem

By: Molly M. Fleming The Journal Record December 22, 2014

OKLAHOMA CITY – In the past year, several new restaurants have opened their doors, including the R&J Supper Club and Lounge, The George steakhouse, Fassler Hall and Slaughter’s Hall. The city has also become home to new hotels such as Aloft and The Ambassador.

Despite continuing growth in the leisure and hospitality industry, the U.S. Department of Labor’s Bureau of Labor and Statistics reports that the Oklahoma City metro’s industry unemployment rate was at 8.2 percent in 2013, while the state’s overall unemployment rate was approximately 5 percent. In Tulsa, the 2013 industry unemployment rate for the metro area was 11.4 percent, while it was much lower in the city itself at 4.4 percent. The data did not include a city-only statistic for Oklahoma City.

Ninety percent of the industry’s numbers reflect accommodation and food services unemployment, with the other 10 percent representing arts, entertainment and recreation unemployment.

Oklahoma Restaurant Association President and CEO Jim Hopper said he has not heard of any restaurants unable to find staff.

“Most members say it’s a good time to be in business in Oklahoma because of our overall unemployment rate,” he said. “I know they are constantly looking for employees, but haven’t heard anyone threatening to shut down because they can’t hire anyone to work.”

Chef Jonathon Stranger and Russ Johnson co-own R&J Supper Club and Ludivine. Stranger said since the restaurants offer two different types of cuisine, the hiring situations were different as well. He said it was difficult to find people at Ludivine because they were looking for workers with more experience than cooking a chicken breast or serving cold beer.

“In the kitchen (at Ludivine), having everything made from scratch – not a lot of cooks have worked with the product before or understand the amount of work that goes into it,” he said. “We do a lot of prep.”

But at R&J, the situation was different. The menu features classic 1950s and ’60s dishes with a Stranger-Johnson twist. He said they were overwhelmed with applicants.

“We wanted a veteran staff, and we were able to find them,” Stranger said.

At the other new Midtown restaurant, Fassler Hall, General Manager Dusty Freeman said in the beginning he had difficulty finding employees, but the issue has improved and he now has a big resume stack.

“We hire the personality and train the skill,” he said. “I was looking for personality, personal appearance – as in how a person carries themselves. “We’ve gotten some really great candidates. I’m very impressed with this staff.”

[Urbanized]

Honestly, judging based on the hiring experiences of probably the two hottest places to open since Labor Day is not the best way to determine how tough it is to hire service staff. OF COURSE those places will get stacks of resumes. And R&J only has about a dozen employees, so not that hard to fill. I'm sure Broadway 10 is having a pretty easy time of it too. In the food service industry there is ALWAYS a "grass is always greener" syndrome.

Heck, R&J even lost a cocktail server to the Fassler management team.

A much better measure would be to ask established places how difficult it is to replace staff when they jump at the new hotspot du jour. I'll bet you'd hear a different tune.

[Pete]

And honestly, what are these new restaurants supposed to say?

"Yes, we had a terrible time finding good people and had to make due with the ragged bunch we hired. And of course, our product and service has suffered because of it."

[no1cub17]

Finally got to try this place last night, and no doubt it'll be in our rotation. Love the atmosphere and decor, quite stylish in it's own way, fits perfectly!

Food was spot on - contrary to above, I thought the lamb burger was delicious - cooked perfectly, but at the same time with enough kick and spice to it to keep it interesting.

Only real complain is the lack of a true vegetarian option, although we got a few extra sides to compensate which was perfectly adequate. Mushrooms were quite tasty as was the mac & cheese. We told them to see if they could kick up the spice, and they happily obliged! Definitely an A for effort.

Waitress gave excellent service, which was slow at times, but it seemed like she was literally the only waitress covering the inside tables. There seemed to be a private party going on outside on the patio, so I bet other waitstaff were busy out there.

We sat at the bar while we waited for a table - a friend and I both got Singapore Slings - delicious! Not quite Raffles Hotel quality but close enough. I'll be back to have another one the next chance I get. Only thing that was odd was my bartender garnished mine with a lemon, while my friend got hers with a pineapple (the way it should be). Trivial complaint in the scheme of things, and definitely forgiveable. Have to applaud their globally influenced cocktail menu.

Again only real issue is maybe they could run a vegetarian special that rotates, similar to what ludivine does. Other than that, what a great place.

[JDubOKC]

I don't recall what kind of rye they used for my drink, but I've had it on two occasions now.... and both were very good.

I asked the other night and I believe it is Old Overholt. Had to go look that one up. Upcharge for a manhattan or old fashioned with premium liquor on my receipt: $6.10 per drink. Seems steep to me, but I'll admit I paid attention because of what I had read here. Not sure how in or out of line that is with other bars. Old Overholt old fashioned tasted pretty good once I figured that out! It was a Saturday night and the service was acceptable at the bar.

[Urbanized]

Pro tip: drink from the well. They keep good spirits in the well, for about half the price.

[Teo9969]

yeah…R&J's drinks are stupid cheap if you use the well.

You'd be surprised sometimes by how good a well liquor can be, especially at a local establishment. For instance: 750ml Sobiesky can be found in a liquor store for <$15. It's literally the exact same recipe as Belvedere which will likely cost you $25+ for a 750ml.