Jones Assembly opens for dining Thursday
Brace yourself for a sonic boom when The Jones Assembly opens Thursday.
But the sound won’t come from Better Than Ezra or Broncho, but from chef/partner Brittany Sanger’s kitchen. The ambitious new concept from The Social Order Dining Collective aims not only to become the city’s premier live music venue, but also a prime player in local culinary arts.
The Jones Assembly, 901 W Sheridan Ave., wrapped up preview dinners over the weekend in preparation for regular dining service starting Thursday. Those who attended witnessed firsthand that the 20,000 square-foot venue isn’t just for concerts.
In fact, the Social Order, which brought Fuzzy’s Tacos and Texadelphia to town and opened Seven47 in Norman, is betting the restaurant becomes its primary draw.
Proof is in the 225 seats it offers for dining. That includes picnic tables in the open-air patio and a portable dining room of banquettes and booths on the floor in front of the stage.
Jones Assembly boasts two bars: one large woodand-iron number on the ground floor and a more intimate listening lounge on the mezzanine. The most exclusive seats in the house are horseshoe booths overlooking the dining room and stage area.
But fancy places to sit won’t keep them coming back. To do that, Sanger has written a menu of what she calls “refined regional cuisine.”
What that means is modern interpretations of foods you know and love and some chefly flourishes. For example, among starters you’ll find house-made biscuits, fried okra, deviled eggs and herb frites (French fries). But you’ll also find tuna tartare, charcuterie, octopus and Burrata cheese. Dips and spreads include hummus and pimento cheese.
Sanger and crew use a custom-made wood-burning oven to produce an array of artisan pizzas. Entrees include a fried chicken confit, a burger, steak frites, pasta and a couple seafood options that will change with the seasons.
Born here, Sanger got her culinary training at Le Cordon Bleu in Paris. She toiled in kitchens on the West Coast, leading to the opportunity to return home for this ambitious concept. During the preview, I was able to sample a number of items, including the biscuits, steak frites, cacio e pepe and two of the salads. As preview services go, this was among the better ones I’ve attended. A battalion of Rosie the Riveterinspired servers did a great job of explaining and presenting the food and drinks. The food arrived as lovely to the eye as the palate.
With exemplary beer and wine options and a strong arsenal of original and classic cocktails, this is a concept ready for volume and destined for acclaim.
The spectacular design includes reclaimed wood from the second floor decking used to build the bar skirt, booths and tables. Brick removed at the openings was used to create herringbone-style pathways in the courtyard.
Just so you won’t forget you’re in a music venue, the upstairs mezzanine is outfitted with a refurbished turntable and large selection of vinyl records and the wall facing the downstairs bar is made up of more than 1,000 vintage 8-track tapes.
When the dining room is cleared, the venue accommodates 1,600. Dining tables and seating fit into built-in cabinets under the stage.
Next-door to the 21c hotel, both team to breathe life into the historic Fred Jones Manufacturing Company complex. Between the two, downtown is apt to feel a strong pull coming from the west for the entertainment dollar.
The restaurant and bar open Thursday at 5 p.m. for dinner. Lunch will run 11 to 2 p.m. on Mondays with dinner service starting at 5. Tuesday through Thursday hours will be 11 a.m. to midnight. Weekends, the bar will stay open until 2 a.m. Sunday brunch starts at 10 a.m.; regular service follows, ending at midnight. On days of shows, lunch service will be fast-casual from a limited menu. For information, go online to thejonesassembly. com or call 212-2378.
Vast welcomes Coach House chefs
Vast begins a series of special wine dinners featuring chefs from the iconic Coach House Apprenticeship Program. Each of the four dinners will feature two chef graduates of The Coach
Houseconceiving, preparing and presenting the menu.
The first of the series is at 6:30 p.m. July 18 with chefs Joshua Valentine and Kevin Lee in charge. Lee recently was named executive chef of Vast. He will be joined by the current stove-minder at Cultivar Mexican Kitchen. Allinclusive tickets are $125. For more information, call7027262. Tickets also are available through eventbrite.com, keyword Vast Wine Dinners.
Dining under the stars
Next up at the Myriad Gardens Summer Dining Series is a vegetarian feast prepared and presented by chef Ryan Parrott, of Picasso’s Cafe, on July 28.
The special event will take place on the Meinders Terrace; cost is $65 for members and $75 for nonmembers.
The menu begins with King Oyster Mushroom Scallop with kale-pine nut risotto, charred scallion, pickled radish and aged balsamic. Next is Heirloom Tomato-Asiago Bisque with truffled eggplant frites and basil oil. A salad course of panzanella, including Burrata and roasted bell, follows. The main course is spaghettini with pistachios, dill, charred tomato and goat cheese, and for dessert: Saffron Panna Cotta with brandy poached peaches, lavender roasted fig and honey cardamom gel.
To reserve your seat, go to oklahomacitybotancalgardens. com, or call445-7080.
Condolences
Recently, the Oklahoma City dining community lost a dear friend in Carter Tague.
Carter was born, raised and began his career in the hospitality industry here. He was a fixture at The Varsity Sports Grill through the 1990s before moving to New Mexico.
Nevertheless, he found a way back into the market with
Craig and Carter’s Famous Fish Tacos, an annual fixture at Oklahoma City’s Festival of the Arts.
Carter passed away on June 29 in Santa Fe, leaving behind a sister, father and stepmother. He was 52.