Never before, forever again

 

OKLAHOMA CITY, [November 4, 2024] — James Beard Award Winning Impact Chef Kelly Whitaker brought Nonesuch, Oklahoma City’s celebrated, eclectic fine dining destination, into the fold of his planet-first group Id Est, in May 2024. Anchored by the belief that Nonesuch can add significant impact to the city, over the last six months the Id Est team has connected deeply with Oklahoma City’s amazingly diverse, rich food and lifestyle culture. They’re now ready to unveil a new approachable format that reinvents the tasting menu experience, melding the meat and three concept with traditional fine dining ideas. 

“This is an important restaurant for the world,” says Whitaker. “We’re completely rethinking what fine dining can be at Nonesuch, taking a circular approach to our menus, putting zero-waste and regeneration first and making dining more inviting and fun – something that is not being done currently in the United States. We’ve spent months thinking, tasting, learning, challenging, testing, connecting and collaborating, and invite everyone to join us in uplifting Oklahoma City’s food culture and challenging national norms. We want our guests to leave changed.”  

Boundary-defying design studio Wunder Werkz partnered with Id Est to reimagine the brand identity of Nonesuch, encompassing spatial, visual, collateral, and digital transformations. Anchored in the concept of Oklahoma City as a confluence of culture and ideas—a blend of urban pulse and rural roots—the rebrand reflects Nonesuch’s dynamic character. The modular mark system and disruptive color study embody the restaurant’s spirit of continual reinvention, making it truly “like nothing before.” The menu will change daily and guests are invited to craft their own Nonesuch on the website. 

Under Id Est’s direction, The Den, a dining experiment inviting guests to be part of the research and development process, was met with glowing reviews. Then, Chef Brian Baxter took over the kitchen for an exclusive preview of his sold-out book In the Catbird Seat: A Nashville Chef’s Journey at the Convergence of Art & Cuisine. Alongside Whitaker, a best-in-class team including General Manager and Partner Chad Luman, Director of Beverage & Hospitality Caroline Clark and rising star Chef Garrett Hare guide the next Nonesuch. 

What is different come November 12? 

  • The guest is in the Driver’s Seat with collaborative tasting menu decisions to a la carte choices

  • More approachable price points

  • Robata cooking. Charcoal and wood fire will drive the menu  

  • Forget stuffy formality; the restaurant pulses with vibrant energy  

  • A deeper dive into sustainability through the launch of new grain projects in the restaurant and with the farming community

  • Shareable presentations and large format options, like CFS (Chicken Fried Steak) for the table

What is the same? 

  • Uplifting Oklahoma City’s food culture with every dish

  • Unwavering commitment to locally sourced ingredients

  • Artful dishes delivering unexpected combinations 

Reservations are now open on OpenTable. Guests are encouraged to book now to experience Nonesuch (n): a person or thing unlike any other.