Republic Next Step Toward Culinary Prominence

 

There’s a movement under way in the Oklahoma City dining scene that could ultimately culminate in this sleepy prairie town into becoming a tourist destination. I know, I know. It’s not going to happen tomorrow. But the opening of the Chesapeake-backed, Good Egg Dining operated Republic Gastropub is the latest major addition to the golden-bricked path to those halcyon days of wine and tourism that date all the way back to MAPS I.

Republic gives Oklahoma City’s sub-fine dining restaurants a new benchmark. Sure, sure, it’s a bar first. Maybe so, but because the partnership of Good Egg and Chesapeake promised nothing more than to make the ordinary pub experience extraordinary and delivered on it, this new concept is nothing less than perfect execution. Sure, Republic might be fast casual menu in dressed as fine dining, but in my opinion that’s just what we needed. And now we need more concepts that aim high and hit the bull’s-eye when they do so.

Aubrey McClendon’s millions built Rand Elliott’s vision and The Good Egg group has once again delivered on a promise to elevate the experience but keep it approachable. That’s what makes it so important. Had Aubrey McClendon opted to back another fine dining restaurant, it doubtlessly would’ve been first-class and rival the city’s finest restaurants.

But Republic now stands at the top of a much more important level of restaurant to the growth of the local dining scene and ultimately the culture of Oklahoma — the approachable ones. The cool spots can’t be reserved for tourist money only. Every great food city has a strong base of spots where the locals go. Any real foodie will seek these spots out when visiting abroad.

As I previously wrote in my post about Saturn Grill and Cafe 7, the fast casual dining establishment is where that foundation must be laid.

Republic is certainly another important, if not the most important, brick to drop on that path. This is big-city feel.

We have an NBA franchise, an established downtown destination in Bricktown, the recent growth of Bricktown and the hope on the horizon that is the Plaza District, the Classen Curve development fills in the void on the Western Corridor and adds a layer of modern sophistication that’s necessary for this place to go from town to city in the eyes of the potential tourist.

We need more of what Republic is serving, which is spot-on pub food with an artful nod to local sensibilities without losing focus on its mission statement: give glory to beer. I can’t imagine what the place is going to be like when the Thunder begins its playoff run. It’s not the concept itself the city needs more of, it’s the execution. Well done to Keith and Heather Paul, Good Egg executive chef Robert Black, general manager Kurt Shewmaker and Republic chefs Chris McCabe and Luke Fry.

But an even bigger shout goes to the man himself, Aubrey McClendon, who is doing his best to provide cultural stewardship for his hometown. He’ll next add Hal Smith’s Upper Crust, followed closely by another 501 Cafe from Pete Holloway to the Classen Curve development.

Oh, please can 501 Cafe be across the parking lot from 105degrees?

Yes, he’s a rich man, but he’s not forced to re-invest into the community. And he’s certainly not forced to open new restaurants. He could easily play it safe and spend the rest of his leisure time between The Oklahoma City Golf and Country Club, the Petroleum Club while supping at The Couch House, The Metro, Deep Fork, Michael’s Grill, The Ranch Steak House and Mahogany.

Instead, he’s planting the seeds for the future. I’m just glad the man loves food and drink. Thanks for the cool pub, dude.

Have you been to Republic? Let me know what you thought.

If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.

Powered by Wordpress | WP Premium theme by WP Remix
Copyright 2007. Food Dude. All rights reserved

• Home
• RSS Feed
• Dave Cathey’s Website
• Guest Bloggers
• MOOD | Cuisine
• NewsOK | Food
• Dave Cathey’s Bio