Merger: Coach House, Western Concepts Group
Chef Kurt Fleischfresser’s consultancy with the Western Concepts Group has blossomed into a full-fledged merger.
Western Concepts includes Sushi Neko, Musashi’s, Will’s Coffee Shop, The Lobby Bar and Will Rogers Theater. It’s new crown jewel is one of Oklahoma’s most renowned and respected restaurants, The Coach House.
Since 2007, Milam and Fleischfresser have been collaborating on projects including the Fire Room at Musashi’s and the design and development of The Lobby Bar and Will’s Coffee Shop (located in the lobby of the Will Rogers Theater). In January of 2009, Fleischfresser became an official partner of the Western Concepts Restaurant Group.
“Kurt and I have been friends for quite a while,” said Milam. “Kurt first came in as a consultant to help us improve all aspects of our food preparation. The fit was a good one and the merger of our two entities made sense.”
Opening in 1985, The Coach House, located in Nichols Hills Plaza, has long been established as of one of the state’s finest upscale restaurants and is Oklahoma’s only 4 diamond restaurant. As the mastermind and chef of The Coach House, Fleischfresser has perfected his own brand of gracious and elegant dining.
“The basic doctrine of The Coach house will not change,” explains Fleischfresser, “This merger will allow us more support and additional technology, but we will remain the pinnacle of high cuisine that has made The Coach House a treasured part of our neighborhood landscape.”
Western Concepts also currently is renovating the Will Rogers Theater with more than $300,000 worth of upgrades to the heat and air system; as well as the lighting and sound systems.
“We strive to continuously improve our food, our services and our environments,” said Milam. “Our customers have approved whole-heartedly. We see our future as very bright.”
Fleischfresser’s previous partnership, Restaurant Resource Group with chef Chris Lower, yielded the original Iguana Lounge, Earl’s Rib Palace, The Deep Fork Grill, Ground Floor Cafe, The Museum Cafe and Portobello.
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Comments
My wife and I made it out to Musashi`s @ 7:00, on 2-13-11,we were informed that our res was for next week and there were no openings at the Tappan grills so we opted to sit in a booth at the bar. Our server, white guy” I`m white too” sweating profusely took our drink and app order, everything was fine. After our appetizer plates were cleared there was about 15 minute gap, no food or service. I ordered the Tsunami and my wife succulent scallops. the food arrived, the waiter just set the food down and hauled ass. The food did not look good, my wife’s scallops were cold, my beef tenderloin was hard small chunks far from MR, pretty chewy for beef tenderloin?, Crab legs cold. Not once did the waiter come back and say “how is everything, or how was everything once we were finished” when he put the check down, nothing, not even a thank you? Now in this case I’m not going to say anything until they asked,, that’s their job, and he did not give me the opportunity, he knew. I ate everything because I skipped lunch anticipating a wonderful dinner like we had there a couple months ago.
I think the waiter knew the food wasn’t right, maybe he left it in the window too long and didn’t want to ask the cooks or Chef to redo or correct it? That’s my take. So to sum it up, bad service, cold food, I mean certainly not a $38 dollar plate, a big disappointment. I rarely complain about food when we go out, much less make a bee-line to the computer to write a complaint. I’ve been in this business 35 years, so I know how it is, but this whole experience was bad. Partially my fault for blowing the reservation date and deciding to sit in the bar, but a hundred bucks later,,, not good. I think the waiter got the message with a 8% tip. Usually they’ll get 20% regardless.
Just thought you should know, I surely would if this were my restaurant.
Thanx,Donn Ovshak C.E.C.
Google Chef DonnO
Kurt Fleischfresser was definitely not “the mastermind” of the Coach House. It was originally founded, designed and developed by Chris Lower (who is more accurately described as “entrepreneur and restaurateur” than as chef).