Welcome to Iberia, Oklahoma

Any respectable speakeasy should be discreet, with an entrance hidden in plain sight, preferably around a corner. Such is the case on an otherwise unassuming block of Harvey Ave. on the northeast edge of Midtown. Tucked in between a bakery and a law firm, both good neighbors to have by the way, Later Bye has been on a quiet hot streak since opening in October 2024. Julie Porter Scott ably sang their praises as a “Tiny Treasure” in her Oklahoma Gazette review last September.

Co-owners Steven Idlet with Bailey and Brian Butler, of Palo Santo fame, have kept their footprint small, concept dialed-in and quality on point. Clearly the word is out. Besides a near constant waitlist, earlier this year Later Bye received a James Beard Restaurant and Chef Award nomination along with 20 other hot spots for Best New Bar. More recently they made the semi-final cut, and it’s down to five bars with competition from Detroit, Boise, Providence and New York. Let’s goooooo!

Tinned fish may not trip your trigger at first, but Later Bye could just expand your palate with their Spanish-style small plates – in between spectacular cocktails that is. The interior vibe of Later Bye’s shotgun space is cool, dark, and uber-minimalist. I found myself wondering “Is there any art?” The floor-to-ceiling wood trim and indirect lighting lend warmth, while the lengthy black walnut bar supports cozy sophistication.

My first impression was an upscale Tokyo vibe with only 30-some-odd seats, mostly along the bar, but the menu tells a different story. My map was wrong; this is Oklahoma City’s portal to the Iberian Peninsula, mostly surrounded by salt water, half cold (Atlantic), half warm (Mediterranean).

That’s important to Later Bye’s founders who have made their 3 to 5 p.m. Apertivo Hour into a snacktastic tour-de-force with carefully selected cured meats, briny tinned fish, fruity olive oils, fresh herbs, zesty citrus and vinegar, and the goaty cheeses. The Mushroom Ricotta Mousse and Black Garlic Hummus are satisfying, and be sure to lean into the Anchovy Butter, Spicy Anchovy (even better) or instant classic, Bocherones (pronounced with a k!), in all their salty, crispy, oily goodness.

Seafood lovers will admire the extensive Conservas available – a full range of canned delicacies like grilled sardine tails, smoked mackerel, spiced octopus, or tuna belly in Galician butter, served with kettle chips and garlic aioli. Think of it as Iberian sushi. Caviar service is also on the menu.

The drinks menu offers some delightful accompaniments that I dare you to spell whilst imbibing. Kalimotxo blends Spanish red wine with a certain ‘merican cola and is fortified with bitter orange liqueur and fresh lemon. Unusual wines like Txakoli, a dry white sparkler from the Basque region, Avinyó Petillant, a super fizzy white from Catalunya or an old school 30-year sherry, elevate the earthiness of the menu.

The menu offers more substantial edibles including three salads and a dozen different Bocadillos that celebrate only a few simple, super tasty ingredients stuffed and pressed into a baguette cut lengthwise. The “Spaniard,” for example, is dry-cured ham, Manchego cheese, quince and cultured butter. Pair that with the house cocktail “All That is Man” consisting of rye, rum, sherry, crème de banane and maple, and you’ll be butchering your Spanish and Portuguese.

Later Bye’s cocktail menu is substantial, and respect is given to the underrated Apertivo category of spritzes and tonics designed to stimulate the appetite. They’ve got the classics covered with top notch ingredients for a real dang daiquiri. Half a dozen inventive martinis feature gins from Oklahoma to Argentina, kissed by exotics like Chartreuse or Absinthe. House cocktails shine with creativity and surprising ingredients like fig-infused vermouth and tomato oil. But it is the selection of sherries that best embody the Iberian theme throughout Later Bye’s stellar drinks menu.

There was some art after all. One portrait painting hangs conspicuously at the very end of the bar. Is that… Edward G. Robinson? The Hollywood actor and art collector? Remember him in Scarlet Street? Save it for the bar. Meanwhile, surely too busy to care much, Later Bye shall bask in its nomination awaiting the James Beard Restaurant and Chef Awards Ceremony set for June 15, 2026 in Chicago.