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Chae to open concept in Tower Theatre; Rococo announces two clambakes

Next Wednesday in The Oklahoman you’ll find an in-depth story about the new Korean restaurant Chae, but in the process of collecting information I unearthed some news that couldn’t wait

Owner Daniel Chae confirmed he recently signed a lease to open a bar specializing in steamed buns at the Tower Theatre, which is set to reopen this spring.

Chae said his new concept, which hasn’t yet been named, will open late summer with his current sous chef Sam Salinas tabbed to helm it. Salinas has already developed some new steam buns for the menu at Chae, including fried chicken, fried soft-shell crab, and grilled zucchini to go along with the roasted pork and tempura shrimp available since the opening.

I’ve tried all but the zucchini. As with most everything else Salinas and executive chef Taylor Desjarlais have conjured at Chae, the addtions are exceptional.

Chae has opened to incredible response. General manager Hunter Desjarlais told me folks who don’t make reservations for weekend nights at Chae have faced hour to 90 minute waits.

A single slurp of the remarkably composed Oxtail Soup and you’ll know why. Read more about Chae and its inspired menu in Wednesday's Oklahoman and on newsok.

Rococo Clambake Returns

Rococo chef/owner Bruce Rinehart announced last week that he has broken his annual clambake into two events, one in spring and another in the fall.

Rinehart will host his spring clambake on April 2 at the Northpark Mall location. The original Penn Avenue location will host the fall event.

The first clambake begins at noon a week from Saturday. Seating is limited to the first 100 people who call in to preorder tickets. Beach attire is expected, tables will be covered in newspaper and lobster bibs will be provided along with whole 1 to 1.25 pound lobsters, clams, mussels, sausage, corn, potato, dirty chowder and cole slaw.

Cost is $65 per person. The bar will be open at 11:30 a.m.

For more tickets, call 212-4577.

For more dining news like this, turn to the Life section of Wednesday’s editions of The Oklahoman where you’ll also read tidbits about a new Kamp’s 1910 coming to Edmond, a new concept from chef Beau Stephenson, more new Mexican restaurants coming to town, more Ramen options and kudos for an Oklahoma sushi restaurant coming to Oklahoma City later this year.


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Dave Cathey

The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene. Read more ›