Bloomin’ treats 

We’re talking restaurants, naturally.

Making its way to Oklahoma City is Texas-based Whiskey Cake Kitchen & Bar, 1845 Northwest Expressway. Opening late next month in the Elephant Bar building on the southeast corner of Penn Square Mall’s parking lot, Whiskey Cake is a “farm to fork, garden to glass” restaurant that features seasonal American cuisine.

Corporate chef John Franke said the restaurant is in the process of identifying relationships with local farmers and ranchers.

“We take the process of sourcing local ingredients very seriously,” Franke said.

American favorites like burgers, chicken, steak and salads are prominent among its three menus — brunch, lunch and dinner — as are vegetarian options, soups and seafood. Its signature item, the whiskey cake, is on the dessert menu. The eatery also brings another Saturday-brunch option to weekend diners.

Speaking of, Cheever’s Cafe began serving Saturday brunch a few weeks ago, using its Sunday-brunch menu.

Any day now, Interurban Group will open Packard’s New American Kitchen. Located at 201 N.W 10th, the new concept will feature an “eclectic, chef-driven menu,” according to spokesperson Stephanie Ewing.

“The focus will be a fresh and updated look at food that has become great American fare,” she said.

Executive chef Wade Moffitt and sous chef Mitchell Dunzy will oversee the menu, which will include seafood, steaks, veal and salads. A full bar will have 12 taps for beer, including several local brews.

Down time
Downtown will see a few changes, too.

In May, Old School Bagel Cafe will open a location at Leadership Square, 211 N. Robinson.

Wayne Hansen, Danny Cowan and Kyle Tapp started the company nearly six years ago. Known as much for its amazing cinnamon rolls as for the delicious bagels, the new location will be another breakfast-and-lunch option for downtown workers and residents.

Hansen said the offerings will be similar to Old School’s other five statewide locations.

“We like to allow some uniqueness for individual locations to serve the needs of their area,” he said, “but most of the menu will be [the same]. Since it’s downtown, we might include scones or other pastries for the breakfast crowd.”

The shop boasts more than a dozen specialty bagels, all of which can be used to make deli sandwiches. Cream cheese, lox and even peanut butter and jelly are also available, as is a pizza bagel.

The current plan is to be open from 7 or 7:30 a.m. to 3 p.m. weekdays. Saturday remains a possibility, Hansen said, if building hours and bakery logistics can be resolved.

A few blocks to the east, Deep Deuce’s former Sage cafe at 228 N.E. Second is being re-envisioned as a cigar and whiskey lounge, The WSKY Lounge. Owners Jarrod Holley and John Fryear expect to be open before April 15.

WSKY will stock more than 100 whiskeys in every category — such as Scotch, Irish and bourbon — making it the largest whiskey selection in the state. Notable on the list is the Glenmorangie Pride 1981, at $450 per glass.

A walk-in humidor will offer 50 cigar selections, while a full bar will include taps dedicated to local breweries and a wine list of 18 to 20 bottles.

By turning the facility’s air every two minutes, a state-of-the-art air purification system will ensure that nonsmokers can enjoy WSKY’s menu of small plates.

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Greg Horton

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