Home Blog Page 77

An Organized Overhaul

Jack Arnold (who completed the below remodel), says that while unknowns always arise during these types of projects, they can be successful with the right pre-planning and forethought. Photos courtesy Jack Arnold Companies

How to Make a Smooth Transition 

When it comes to remodeling, expect the unexpected, do your due diligence, budget wisely and prepare for the inevitable dust of it all. Most of all, the experts agree, have a plan.

“Every project, large or small, needs an owner-approved plan,” says Kent Hoffman, owner of Kent Hoffman Construction in Oklahoma City. “By spending money on the planning process, mistakes and unnecessary expenses can be avoided. Ideally, this plan is professionally drawn and attached to the builder’s contract with the owner. The scope of the work needs to be in writing so that all parties can be in sync with their expectations. This preconstruction process can expedite the building process and provide the contractor with the necessary information to develop a budget.”

Jack Arnold says that while unknowns typically arise during remodeling projects, they can be successful with the right pre-planning and forethought. Photo courtesy Jack Arnold Companies

Clarify your expectations, advises Paul Little, owner of OKC-based Paul Little Construction. To help establish the project scope, research online for photos and create a storyboard. Notice colors for paint, tile, walls, ceilings, woodwork and hardware and gain a general understanding on materials pricing. 

“All these things will help so that when you call a contractor, you and the contractor are on the same page for an accurate estimate,” says Little. “There have been far too many times when I was out at a client’s home and thought I had what they wanted – only to have to add, delete or change the bid due to lack of understanding of the vision.” 

Investment in the creative process leads to a worthwhile project for all involved. 

“I think remodeling can be fun and successful,” says Jack Arnold, owner of Tulsa’s Jack Arnold Companies. “There are unknowns that must be flushed out, as they occur throughout the project. The homeowner needs to have a clear understanding of what they want to achieve. I suggest they visit with family and friends that have completed a remodel. I would also recommend finding a designer/architect/builder early, as they can help eliminate some of the unknowns.”

Things to Know

Kent Hoffman of Kent Hoffman Construction in OKC says good references are key to finding the right experts for your remodeling project. Photo courtesy Kent Hoffman Construction
Paul Little, owner of Paul Little Construction in OKC, says that renovations can often take longer than expected due to unseen prior damage. Photo courtesy Paul Little Construction

Renovation complexities are less daunting when homeowners are armed with some hard truths; it’s wise to enter the process knowing that it will probably take longer than you think, that it will look worse before it looks better, and just because something in your home appears fine at first glance, doesn’t mean it is. 

 “The plumbing works, the electrical works, the roof doesn’t leak, life is good. We think all it needs is a simple take-out and put back,” says Little. “Realistically, there is nothing simple about it; you have not seen that there has been a drip in the wall for years that has destroyed the wood, the insulation and drywall. There could have also been a previous remodel that you didn’t know about that may have been done with less than quality work.”

In short, budget for possible unpleasant surprises.

“We ask the homeowner to always allow at least 20% for unexpected expenses,” says Little. “The one thing that a homeowner must understand is that a contractor cannot estimate the unknown or items discovered. In almost every instance, these situations will come at the expense of the homeowner.”

Arnold agrees: “Even with my years of experience, where I think I have worked through almost every unknown, I still encounter unknowns when I do remodels,” says Arnold. “I think what is important to know is that you need to be flexible with your thought processes. Everything can be resolved, but sometimes you must change direction to get to the desired result.”

Photo courtesy Kent Hoffman Construction

Hidden Prices

Even with an established plan and budget, hidden costs are often revealed as you chug along. Preparations such as ensuring your home is up to code can help mitigate additional costs. It’s also important to consider storage of furniture, pet boarding and even the costs of eating out if the kitchen is inaccessible. Utility bills may rise, and permits will likely be needed. 

“If your home is older, you could be required to make upgrades to achieve code compliance,” says Hoffman. “If your home has been remodeled in the past there could be issues which the previous owner failed to address. Also, it’s very important to evaluate the condition of the utilities servicing your home. Before or during construction, have your plumber camera your sewer line and assess the gas service. Have your electrical contractor evaluate the service coming into your home and the condition of your breakers and breaker box.”

Arnold also notes that inflation is a major consideration. 

“The continued rising prices have surprised me,” he says. “When the pandemic shut down numerous manufacturing plants, both domestically and internationally, the prices went up exponentially. Lumber prices were exceeding four times what we think they should have been. It took time for these plants to get back online.  Additionally, the wait time for order processing seems to be back on track, so projects are not being held up waiting on building materials. It is better, but it is still expensive. I think it is leveling out, but I do not see prices dropping down to pre-pandemic costs.”

Photo courtesy Jack Arnold Companies

When Is Best to Start? 

Timing is a factor when embarking on a renovation project, and things to consider include seasonal prices of materials, weather, contractor availability and even holidays with built-in days off. 

“The best timing for a project depends on so many factors,” says Hoffman. “Some large projects require that the owners move out of the home. In this situation, the timing is dependent on the availability of new accommodations and the contractor’s schedule. In Oklahoma, our weather is very unpredictable. We prefer starting new additions during the dryer months. If the project is an interior remodel to the existing home, then the owner and contractor need to determine what timing is most convenient.” 

Autumn is the ideal season for renovations, according to U.S. Window & Door. While the peak season is the milder weather months of May through June, fall is quieter, with bargains more abundant and the weather ideal. It can also mean project completion just in time for winter. Winter itself, for indoor projects, can also be a budget-friendly time frame with higher contractor availability. 

Hiring The Experts 

Choosing the right remodeler, contractor, designer and other professionals means making sure they are licensed and, ideally, locally based.  Getting multiple estimates to ensure you are getting a competitive deal is also a good idea – along with getting some word-of-mouth recommendations. 

“Good references are the most important ingredient when selecting your team for a project,” says Hoffman. “Well established and qualified contractors and designers will have a list of clients and projects for an owner to call and view. It is very important that your project team work well together and meet as needed to deliver an exceptional product. Make sure your contractor has the proper insurance in place before signing any contract. Asking for a bank and Better Business Bureau reference is never a bad idea.”

Arnold continues: “Your family and friends circle might be able to give you the names of contractors that have completed good jobs for them. They might also be able to help you steer clear of questionable contractors.  It is important that you and the contractor agree on timing, pricing, and you are comfortable working with them as a team.”

Staying Safe

During a remodel, your home can become utter chaos. But there are ways to stay safe – whether you’re living on-site or just visiting to check out the progress.

“In most cases, I believe the homeowner should move out of the residence during the remodel,” says Arnold. “Construction is very disruptive to your daily routine. The site is dusty, noisy, and there is no privacy. It is not like camping – it is stressful for both the homeowner and the contractor. Sometimes the contractor will need to turn off the water or electricity while they work on the project. If the larger part of the remodel is outside the original building and the project could be 90% complete before they open it up to the main residence, then that might be a scenario where you could stay in the house.” 

Hoffman continues: “Construction sites can be hazardous depending on the magnitude of the project. Older homes can have asbestos, lead paint or mold which require special procedures and precautions. Air quality is a major concern during remodeling. When possible, shut off your heating and air during the major dust producing times. Approved masks and eyewear should be used throughout the project. Always protect the areas of the home which are not being renovated. Should the owner and contractor agree that the owner can remain in the home during remodeling then the owner’s living area should be secure. During the painting and flooring stages the owner should be prepared to move out because of dangerous fumes. Once the project has been completed, a thorough cleaning of the HVAC system is mandatory.” 

All the Good Things

Restaurateur Justin Thompson recently opened his newest venture, Isla's Kitchen, in downtown Tulsa. Diners can enjoy everything from chicken fried chicken (facing page), smoked chicken gumbo and bananas foster bread pudding. Photos by Stephanie Phillips

Some of Justin Thompson’s happiest childhood memories involve visits to his grandmother’s house. 

“She’d always have cookies ready for us,” Thompson recalls. “She’d be cooking in the kitchen when we came over. And no matter what, she was there for you: for a hug, for an ear to listen. She was an epitome of what love is.” 

Perhaps it was there that young Thompson learned that whenever there is love and kindness and social communion, home-cooked food is often a part of it – like a golden thread that binds the tapestry together. 

When he was sixteen, he got a job as a dishwasher at Mazzio’s Pizza. 

“I worked for gas money,” he says. “I got $4.50 an hour and gas was 87¢ a gallon. I thought I had it made.” 

After time spent studying at Holland Hall and the University of Oklahoma, Thompson started – and has remained – in the restaurant industry, with many milestones passed along the way. The first was creating and opening Ciao on Brookside, where he was chef and general manager. 

“It was the first time I put myself out there and hoped and prayed people would like it,” he says. 

Years later, Thompson opened a restaurant of his own, Juniper, now the flagship of his group. And he and his dad literally built it, framing walls, hanging sheetrock and doing all the woodwork. 

And now there’s Isla’s Kitchen. There have been many restaurants in his arsenal since Juniper, but this one is personal. 

“After all,” Thompson says, “I named it after my daughter, and she’s the most important person in my world.” 

They bake together, and he cooks her dinner most nights they spend together – and, Thompson says, she played a big part in creating her namesake restaurant by participating in food tastings. If the kids’ menu seems unusually lively, chock-full of games and activities and drawings of Tulsa landmarks to color in, it’s because Isla helped design it. 

“Isla’s is different,” Thompson says. “It’s family-accessible; hospitality is our focus, we want people to feel like they’re part of our family. The menu is Southern, and there’s a little bit of everything: dishes from Oklahoma, dishes from Kentucky, lots from Louisiana. We want to give people a taste of all the good things.” 

There’s gumbo, built around a long and carefully stirred roux colored a deep chocolate. There’s chicken fried steak, smothered pork chops, a fabulous shrimp and cheesy grits dish, bound together with a rich, creamy, sherry-fortified sauce. There’s jambalaya and Hoppin’ John – a Southern peas and rice dish. Smoked bologna is glazed with a tea-infused barbecue sauce. All the sauces, spice blends and just about everything else is made in-house. Overnight, there’s always chicken stock bubbling, building up flavor. There’s a delicious bananas foster bread pudding, but it also has to compete with a full (and changing daily) selection of home-baked cakes and pies. 

And you can even take some of the goodness home; there’s a market at the east end of Isla’s that offers treats from a panoply of local producers. They have cinnamon rolls from Savoy, sweets from Glacier Chocolate, Swan Dairy milk, and a whole freezer full of Robert Carnoske’s MASA empanadas. 

Some of these are Thompson’s competitors but, he says, “I’m a ‘rising tide lifts all boats’ kinda guy. I want everyone to succeed and do well.” 

Thompson’s past successes have included elegant fine dining destinations and high-end steakhouses. So, how does it feel to open what Thompson describes as a “big, family-friendly Southern restaurant”? 

“My job is to be a creator, and sometimes it’s fun to change gears, do something different. It makes it challenging, but also rewarding,” he replies. “I’m enjoying my job these days.”

All photos by Stephanie Phillips

Something for Everyone 

Photo courtesy Clark Crew Barbecue

Clark Crew Barbecue in OKC is the type of place where every type of eater will find something to enjoy. One look at the extensive menu confirms it – categories range from chilis and spuds to beef, sandwiches, burgers, pizzas and housemade desserts.

Begin your meal with pork rinds, deviled eggs, loaded queso fries or chicken wings. But make sure to leave room for the main attraction – whether you’re hanking for beef, pork, poultry or even a salad. 

Try burnt ends, brisket, sausage links, bologna, smoked turkey, or the ‘Give ‘Em The Bird’ salad –with chicken tenders, greens, tomatoes, cucumbers, onion and cheddar cheese. Feeling peckish? An assortment of trays will help. Choose your meats, plus sides like cornbread, house chips, grilled veggies or sweet creamed corn. 

The menu doesn’t end there –other highlights include the hot chicken sandwich, brisket French dip, Okie cheesesteak, mac and cheese burger and brisket pizza. Round out the day with cake, pecan pie trifle or cheesecake, and wash it all down with craft cocktails, beer or an assortment of non-alcoholic beverages. 

Photo courtesy Clark Crew Barbecue

A Culinary Trip to New Orleans 

Photo courtesy LeRoux’s Kitchen

There are a sea of culinary goodies at Tulsa’s Mother Road Market – so many great options that you may get overwhelmed with sheer possibility. But one restaurant you won’t want to skip over is LeRoux’s Kitchen.

Armed with the mission of “translating love through food,” LeRoux is brimming with Creole offerings you can’t find just anywhere. The restaurant, owned and operated by New Orleans native Renauld Porter and partner Gabriela Castañeda, began as a catering business. After the pair participated in the Lobeck Taylor Family Foundation’s Kitchen 66 kickstarter program, LeRoux’s gained a permanent spot in the dining hall. 

Entrees include seafood gumbo, shrimp gumbo, and honey jalapeno baskets, both fish and chicken. If you want to try something you probably haven’t noshed before, the yakamein is a reliable venture; the beef noodle soup comes with half a hard-boiled egg and chopped green onions, and you can also add shrimp. Vegans should keep an eye on the restaurant’s social media pages – they often provide options on rotation with zero animal byproducts. Sides and sweets round out the offerings. Try jalapeno cornbread, jambalaya, gumbo or lanyap fries, usually loaded with Creole goodness on top. Or satiate your sweet tooth with banana or bread pudding. No matter what you choose, you won’t go wrong.

Photo courtesy LeRoux’s Kitchen

A Sensory Experience

Chef Eric Smith, who operates both The Crown and The Crown Room, works diligently to incorporate all five senses into his dining experiences. Photos courtesy The Crown Room

When Oklahoma City chef Eric Smith opened Pachinko, a high-end Asian restaurant adjacent to his wildly popular The Crown Room on North Western Ave., he didn’t take into account how confusing the name might be to fans of his fare.

You see, Smith also owns Pachinko Parlor, a more casual Japanese establishment located inside local food hall Parlor. Thus, the two concepts often get mixed up. Diners with reservations to Pachinko end up at Pachinko Parlor, and vice versa.

“It’s been an absolute nightmare with confusion,” confirms Smith. “In September, we decided to change [Pachinko’s] name, but we hadn’t decided what it was yet. Everyone knows me from The Crown Room. Why wouldn’t we just call it The Crown?”

On Feb. 20, the team officially renamed Pachinko to The Crown. However, Smith and managing partner Marc Cline are keeping the staple Pachinko flavors – Japanese infused with Peruvian. Many of The Crown’s dishes sparkle, and lately, Smith’s favorite is his Asian take on a traditional Caesar salad: East Meets West. In this rendition, Romaine lettuce and an Asian-inspired Caesar dressing combine with zested egg, rice noodle croutons, chili oil and Parmesan reggiano.

Over at The Crown Room, Smith is known for his magical ability to create an alchemy of sensory enjoyments during his small-group, high-end dining experiences. Each four-course meal, served at once to every guest, comes with a signature scent pumped into the air, as well as a signature piece of music.

“Along with my fascination with people eating the same thing at the same time, I’m fascinated by smell,” says Smith. “Smell is an extremely powerful sense.” 

The Crown Room is one of those totally unique dining experiences that celebrities and high-rollers tend to seek out. Most of the curated dinners are booked through word of mouth and capped at 14 people. However, Smith hosted his largest gathering yet in December of 2023 to celebrate the launch of the new OKC Thunder jerseys.

Photos courtesy The Crown Room

“We used live musicians for each course, like Adam Aguilar singing ‘We Will Rock You’ by Queen and Brennin Hunt singing Michael Jackson’s ‘Billie Jean,’” he says. 

But before these grand culinary occasions, Smith cut his teeth at a variety of restaurants to hone his craft. He was the fifth chef to go through The Coach House Apprenticeship Program under OKC-based Kurt Fleischfresser, and also worked in Chicago under two different James Beard Award-winning chefs. 

“I lived there for 13 years, but moved back because my son was about to be a teenager,” says Smith.

When embarking on the journey to create The Crown Room, the team began with no menu, as every meal is custom. 

“Then I started thinking about what all I could do with it, which led to pairing aromas with every course,” says Smith. “The smells are to show you something you’ve never experienced before, and music is to inspire memory.” 

Along the way, the chef kept building on the idea of combining senses for a stronger dining experience – and it worked. 

“For instance, I take a little bit of Cuban cigar smoke and pipe smoke, blow it into a cookie jar and put the lid on it,” he says. “Then I go around the room and let people smell it, and people go, ‘Oh my God, that reminds me of my grandpa!’ or ‘That’s Uncle Bernie!’ It ties into the dining experience, but it’s not just food you’re smelling. You’re smelling memories and things that may have nothing to do with the dish being served.”

While diners may have confused Pachinko with Pachinko Parlor, Smith doesn’t expect that same confusion with The Crown and The Crown Room. What he does hope is that diners will still flock to the restaurant for its signature Japanese fusion menu – and maybe, just maybe, experience the sensory explosion that is The Crown Room, as well. You can’t lose either way. 

Uncle Paco’s Mexican Grill

Photo courtesy Uncle Paco's Mexican Grill

Authentic Mexican cuisine can be found at the inconspicuous yet delicious Uncle Paco’s, with locations in Bixby and Owasso. Begin your meal simply with queso fundido – or go wild with the Mexican Sampler, complete with steak nachos, chorizo, chile toreado, guacamole, pico, sour cream and onions. 

Main menu items range from fajitas, tacos and nachos to ‘pollo popeye,’ with chicken breast, spinach sauce, cheese, rice and veggies. You can also build your own combo with an assortment of mains and sides. Stick around for enticing seafood offerings including ‘camarones al queso’ – shrimp with onions, mushrooms and mozzarella, as well as ‘mojarra frita,’ which includes a whole fried tilapia with plenty of sides. Classic options abound, like enchiladas, quesadillas and chimichangas. For those looking to imbibe, Uncle Paco’s has its own margarita menu, as well as beer, wine and classic cocktails.

Photo courtesy Uncle Paco’s Mexican Grill

The Gilded Acorn

Photo courtesy the Gilded Acorn

Early birds can find their new favorite spot by visiting OKC’s Gilded Acorn, open seven days a week at 6 a.m inside the historic First National Center. The food and beverage philosophy at this French-style patisserie  is that one should enhance the other, and both should be equally and simply enjoyed. That mission comes to life with the restaurant’s menu, which offers breakfast, salads, sandwiches, soups, coffee and bubbly cocktails. 

For those coming in early, choose from smoked turkey, New York strip or veggie benedicts, or the sockeye lox with cream cheese, cured salmon and pickled red onions. Salad highlights include the roasted beet and spinach, the nicoise shrimp and the Caesar. You can also enjoy ham and cheese or spinach and tomato quiche, a French dip or an egg salad sandwich, alongside butternut squash and tomato basil soup.

Espresso drinks run the gamut, alongside a slew of champagne offerings and craft cocktails. The restaurant also offers high tea – all you have to do is ask!

Photo courtesy the Gilded Acorn

Trencher’s Delicatessen

Photo courtesy Trencher’s Delicatessen

Driving between 21st and 31st and Harvard in Tulsa, you’re hit with a vast array of businesses. One nestled within the panoply is Trencher’s, and it’s a place you truly don’t want to miss.

Sandwiches are the restaurant’s specialty, with favorites including the Dutch Crunch – turkey, bacon, Swiss, tomato, arugula, avocado, mayo – along with the Coolio – salami, mortadella, ham, provolone, pepperoncinis, tomato and onion. All sandwiches come on housemade (and delicious) bread. Meatless options include the beet Reuben, the Brad Wesley (egg salad), the spicy falafel and the ‘Vegan Lunch,’ with eggplant caponata, basil and toum on Italian bread. If you roll out of bed at a decent time, try the ‘Sexy Hueveos,’ complete with scrambled eggs, bacon, cheddar and avocado on a plain bagel. The French Toast sandwich is also a must-try.  Alongside tasty food options, the restaurant has a full bar, a sprawling patio, shuffleboard and video games options for the kiddos. 

Photo courtesy Trencher’s Deli

Bar Cicchetti

Photo courtesy Bar Cicchetti

Bar Cicchetti is the place to go for just about any occasion – a quick app with a friend, cocktails, or a large family dinner.  Even better, a variety of the menu options can be translated into a gluten-free or vegan dish.

Appetizers range from crispy cauliflower to seared tuna carpaccio and potato jackets. For those looking for a light option, try the Mediterranean salad with roasted red peppers, cherry tomatoes, feta, green beans and artichoke hearts. Other enticing options include the blacked chicken Alfredo, the wagyu sirloin steak and the chorizo mac and cheese. 

The joint has a handful of craft cocktails and mocktails, as well as impressive Happy Hour deals. Be sure to visit for brunch, with options from breakfast tacos to chicken fried ribs.

Celebrate the Arts

Photo by Jeremy Daniel courtesy Celebrity Attractions

No matter what type of performance you enjoy, Oklahoma offers something for everyone in April.

Celebrity Attractions and OKC Broadway both bring the smash-hit musical Chicago to the Tulsa PAC and Civic Center Music Hall – on April 2-3, and 9-13, respectively. Enjoy the beloved show with catchy songs, impressive dance numbers and twists you won’t see coming.

Also in both our major metros is the Glenn Miller Orchestra, arriving at Edmond’s Armstrong Auditorium on April 4 and the Tulsa PAC on April 5. Known as the most sought after big band in the world, Glenn Miller is a can’t-miss. 

Back in Tulsa, visit the TCC Van Trease PACE for Tulsa Sings! Best on Broadway on April 6. Guests can enjoy a ride through Broadway’s greatest hits with Tulsa Sings! finalists and famous vocalist Scott Coulter. At the PAC, enjoy comedian Mike Birbiglia on April 9, along with Tulsa Symphony’s Mozart’s Requiem on April 13. Chamber Music Tulsa brings the Dali Quartet on April 21, and Theatre Tulsa’s Once on the Island runs April 26-May 5. For the kiddos, enjoy Tulsa Ballet’s Jack & the Bean Stalk at the Hardesty Center for Dance Education on April 19-20.  

In OKC, the Civic Center is the hub for performance goodies. Attend April 5-6 for OKC Phil’s Cirque Musica Heroes & Villains, along with a kid-friendly At The Circus With Phil performance April 7. Another OKC Phil venture, Pines of Rome, plays April 20. Lastly, Harry Potter and the Chamber of Secrets In Concert plays at the Civic on April 26-27. If you’re looking for even more theatrical goodness, venture to Lyric Theatre of Oklahoma for King of Pangaea, playing through April 7. 

Around the state, you won’t want to miss The Book of Mormon (April 1-2) and Yo-Yo Ma and Kathryn Stott (April 5), both at the McKnight Center for the Performing Arts in Stillwater.

Chicago; photo by Jeremy Daniel courtesy Celebrity Attractions