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Mary Eddy’s Kitchen + Lounge opens in downtown Oklahoma City

Darla Shelden Story by on June 3, 2016 . Click on author name to view all articles by this author. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.
Located at 21c Museum Hotel Oklahoma City in the former Ford Motor Company Assembly Plant, Mary Eddy’s Kitchen + Lounge is now open showcasing executive chef Jason Campbell’s take on New American cuisine. Photos courtesy 21c Museum Hotels

Located at 21c Museum Hotel Oklahoma City in the former Ford Motor Company Assembly Plant, Mary Eddy’s Kitchen + Lounge is now open showcasing executive chef Jason Campbell’s take on New American cuisine. Photo courtesy 21c Museum Hotels

By Darla Shelden
City Sentinel Reporter

The award-winning boutique hotel, contemporary art museum and restaurant group, 21c Museum Hotels, has opened its seventh restaurant, Mary Eddy’s Kitchen + Lounge in downtown Oklahoma City.  The restaurant, located in the Fred Jones Manufacturing Building, 900 W. Main, officially opened on May 24.

Named for the wife of the late Fred Jones, Mary Eddy’s features executive chef and 21c veteran Jason Campbell’s eclectic take on New American cuisine.

The Kitchen + Lounge is housed in the historic Oklahoma City Ford Motor Company Assembly Plant, which has been transformed into the 135-room 21c Museum Hotel Oklahoma City. The hotel also contains a contemporary art museum.

Designed by New York-based Deborah Berke Partners, the hotel is scheduled to open on June 7.

Campbell trained at Le Cordon Bleu and served as chef de cuisine at Cask + Larder and The Ravenous Pig in Florida.  He also served as chef de cuisine for another 21c restaurant, Metropole, in Cincinnati, OH before coming to Oklahoma City.

“I’m so inspired by this building – its history and scale – and I’m excited to translate that to the plate,” said Campbell. “As chefs, using local and sustainable foods is our responsibility. Our focus is on knowing our farmers, butchers and other purveyors. It’s that connection to the ingredients that translates to an exceptional meal for our guests.”

Guests can begin with starters like Campbell’s Roasted Shallot Dip, served with crispy house made salt and vinegar chips. Main course items include rotisserie-roasted Porchetta, prepared with stone fruit and fennel salad, ramp soubise and cracklings; the Red Drum, with charred corn, spicy swiss chard and house made cornbread. And Summer Panzanella, which includes baby kale, local vegetables and torn croutons, tossed lemon-thyme dressing and a smear of whipped ricotta.

“Jason Campbell is endlessly curious about food,” said Sarah Robbins, Chief Hospitality Officer at 21c Museum Hotels. “He has a knack for creating big flavor, without sacrificing balance, technique and impeccable execution.”

The cocktail menu lists options such as  The Shift Change, a seasonal take on the traditional Cosmopolitan and The Woozy Manhattan, named after 21c Oklahoma City art installation Woozy Blossom, which is a lighter version of its namesake drink.

The wine list focuses on North and South American wines, featuring a mix of familiar labels as well as options from up and coming producers, regions and varietals.

Mary Eddy’s entrance on Main Street welcomes guests into the building’s original Model T showroom space, now repurposed as Mary Eddy’s bar and lounge. Guests are greeted by the River of Time, a commissioned piece by New York-based artist James Clar.

Historic elements such as the terrazzo flooring in the original showroom have been preserved.

The building’s industrial past is reflected in the use of materials which include highly finished metals, reclaimed pine and a mix of textured and plush textiles.

A large dining bar offers a view of the Mary Eddy’s rotisserie and stone hearth pizza oven while windows in the private dining room allow guests to watch the chefs at work.

The outdoor dining area, where the original train shed stood to receive deliveries of Model T car kits, features a full service bar, two ping pong tables, communal seating options, as well as intimate café tables.

Mary Eddy’s Kitchen + Lounge will serve dinner, lunch and breakfast daily and weekend brunch, in addition to providing all banquets and catering services and in-room dining for 21c Oklahoma City. For more information, or for reservations and hours, call 405-982-6960 or visit MaryEddysOKC.com.

The new Mary Eddy New American restaurant will offer main course items such as rotisserie-roasted Porchetta, prepared with stone fruit and fennel salad, ramp soubise and cracklings under the supervision of Chef Jason Campbell.

The new Mary Eddy New American restaurant will offer main course items such as rotisserie-roasted Porchetta, prepared with stone fruit and fennel salad, ramp soubise and cracklings under the supervision of Chef Jason Campbell.

Named for the wife of the late Fred Jones, the new Mary Eddy’s Kitchen + Lounge is located at the historic Oklahoma City Ford Motor Company Assembly Plant, which has been transformed into the 135-room 21c Museum Hotel Oklahoma City. Archive photo

Named for the wife of the late Fred Jones, the new Mary Eddy’s Kitchen + Lounge is located at the historic Oklahoma City Ford Motor Company Assembly Plant, which has been transformed into the 135-room 21c Museum Hotel Oklahoma City. Archive photo

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