Since opening in 2012, Vast has managed to keep up with lofty expectations, refusing to rest on ceremony as the restaurant at the top of the city. Located on the 49th floor of Devon Tower, it could easily have become a tourist trap, attracting customers for the view and the 726.2 feet that separate the restaurant from the rest of Oklahoma City. It would probably still do plenty of business, especially when you factor in the special events booked at the top of the tower. No one would blame them; it is not uncommon for these types of venues to serve mediocre fare to one-off visitors and charge a hefty price for the privilege.
Instead, Vast has always done the opposite—consistently pushing boundaries, changing menus and upping the ante. From its stellar Lunch Daily Table to wine dinners and pop-ups in the lounge, Vast has continually found ways to evolve.
In May, the restaurant moved into another stratosphere altogether when it quietly opened Nova Lounge, featuring celestial-inspired cocktails designed, naturally, around the life cycle of a supernova. The pocket-sized lounge is cozy; it might even feel snug were it not for the panoramic skyline and prairie beyond. Add elevated seasonal small plates designed to complement the cocktail menu, and it becomes clear that Vast has leveled up once again.
Longtime local cocktail veteran and Vast head bartender Colby Poulin developed the menu around the evolving phases of a supernova. Drinks progress through four stages, beginning with bright, approachable cocktails before moving into richer, more complex creations. The concept brings a sense of theater and discovery to one of the city’s highest dining destinations.
Among the standouts is the Crimson Sky, from Phase I: Pressure. It’s made with gin, amaro Pasubio, black tea berries, lemon, honey and rosé bubbles. Signal Fade from Phase II: Threshold, offers a smokier profile, combining mezcal, Ancho Reyes Verde, Flora Green, citrus oleo and lime.
Just as thoughtfully considered are Nova’s zero-proof offerings. Rather than treating nonalcoholic drinks as an afterthought, each phase includes a spirit-free counterpart, allowing guests to experience the menu regardless of what is in their glass. Glasshouse, the stunning zero-proof offering from Phase II, features non-alcoholic gin, arugula, peppercorn, pineapple and lemon, and rivaled any cocktail I have ever had.
The culinary program, overseen by Executive Chef Jonas Favela, embraces the same spirit of creativity. Designed for sharing, the menu features elevated bites intended to complement the lounge’s cocktail-forward identity.
Guests can begin with Whipped Boursin Crostini before moving on to seafood-focused dishes and one of the menu’s most indulgent offerings: Basque cheesecake topped with caviar. The combination may sound unexpected, but the creamy cheesecake and briny caviar create a luxurious balance that reflects Nova’s playful approach to fine dining.
Other dishes showcase both technical precision and visual appeal. A tuna mosaic pairs fresh tuna with compressed watermelon and watermelon aguachile, while seafood towers add distinctive touches that go beyond the expected oysters and shrimp cocktail.
“We think when we put something in front of you, you’re going to look at it first,” Favela said. “Your eyes are going to determine how tasty it’s going to be.” That attention to detail extends throughout the experience. Unlike traditional cocktail bars, Nova features no bar seating. Instead, guests settle into lounge seating while enjoying tableside service and sweeping views of downtown Oklahoma City and beyond.
“We still have all of our fine points of service from the dining room, but we’re in a lounge setting,” Poulin said. “There’s a very fun energy to the menu and the drinks.” The room itself is intentionally intimate. Plush seating, dramatic lighting and uninterrupted views encourage guests to linger over cocktails and shared plates rather than rush through the evening.
There’s an easy confidence to the overall vibe of Vast. “I don’t need to be the best. I don’t need to win awards,” Favela said. “The most important thing for me is being respected by people in this building.” That philosophy extends to the employees themselves. “If they’re happy and feeling good, then what they produce is going to reflect that,” he said. “It’s important for me.”
As Oklahoma City’s dining scene continues to ascend, Nova Lounge has staked a unique claim in the landscape. There are plenty of places to grab a cocktail, but few offer the chance to sip and savor while watching evening descend nearly 50 stories above the city.
For guests seeking a memorable night out, Nova Lounge promises an experience written in the stars.
This article appears in America At 250.