The James Beard Foundation Award Nominee for Outstanding Restaurateur brings
impact-first vision to Nonesuch
OKLAHOMA CITY, [May 1, 2024] — Nonesuch, the celebrated dining destination named America’s Best New Restaurant by Bon Appétit Magazine, proudly announces new ownership. Kelly Whitaker’s Colorado-based Id Est, the most decorated group for restaurant and sustainability awards, will guide the Nonesuch team to dramatically increase their focus on regenerative agriculture and grains while continuing to deliver a stellar dining experience led by General Manager and Partner Chad Luman and Chef Garrett Hare. Id Est’s accolades include their Michelin Green-Starred restaurants Brutø and The Wolf’s Tailor and their current nomination for the James Beard Foundation Outstanding Restaurateur Award, among others.
Starting in June, Nonesuch will offer two distinct experiences: Nonesuch Chef’s Counter and The Den:
Nonesuch Chef’s Counter: an intimate 22-seat chef's tasting menu experience inspired by fields, farmers, and Oklahoma terroir. The menu is based on hyper-local sourcing, in-house grain milling, and vast fermentation practices.
The Den: an experimental, abbreviated six-seat experience inviting guests to be part of the research and development process. The menu will showcase dishes in the works by the Nonesuch culinary team. The Den also welcomes walk-in guests for bar snacks and cocktails, as well as visitors before or after their Nonesuch Chef’s Counter tasting menu experience.
With Id Est, the Nonesuch team will collaborate with local farms in Oklahoma to cultivate grains that will be featured prominently on Nonesuch’s menu, fostering a deeper connection to the region’s agricultural heritage. Furthermore, Nonesuch will leverage the expertise of Mara King, Director of Fermentation and Sustainable at Id Est, to enhance its commitment to sustainability and innovation. With King’s guidance, Nonesuch will implement additional practices that reduce waste and promote environmental responsibility throughout its operations.
“The Nonesuch team has challenged the norm since 2016 with the thoughtful presentation of their menu honoring the fields, farmers, and local terroir and am thrilled to transition our longstanding relationship into a more formal partnership,” says Whitaker. “Nonesuch popped up at The Wolf’s Tailor in 2020 and The Wolf’s Tailor collaborated with Nonesuch in Oklahoma City in 2022. Together with Chad, who was part of the opening team at my first restaurant, Basta, and Chef Garrett Hare, we will continue to make Oklahoma City a must-visit for intentional, creative, boundary-pushing dining.”
Born in Tulsa, Oklahoma, Whitaker is best known for his groundbreaking culinary ventures in Colorado. With an unwavering commitment to regenerative agriculture, fermentation, and zero waste programs at the forefront of his culinary philosophy, Whitaker’s latest venture with Nonesuch also serves as a platform to further Whitaker’s commitment to environmental stewardship.
Reservations for the two Nonesuch experiences - Nonesuch Chef’s Counter and The Den - are now open for June bookings.
For media inquiries, please contact:
Juliana Pesavento
juliana@middlenamecommunications.com
847-910-7416