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Guernsey Park is bridging the gap

The Food Dude has news and notes from around Oklahoma's culinary scene.
by Dave Cathey Published: May 15, 2013

Today might well end up being one of the most important days in Oklahoma City's climb to the culinary mountaintop as Guernsey Park officially opens its doors in fast-surging Uptown.

Guernsey Park, 2418 N Guernsey Ave., won't be real easy to find but it'll be worth the extra frustration of figuring out that it's behind Cuppies & Joe on NW 23 St. Yes, there is retail space in that little cluster behind the aforementioned Cuppies and Bubba's Barbecue.

The reason this is such an important opening is because it will be the first attempt by a local chef to bridge the outstanding cuisine in our local Asian District to the mainstream diner. As fantastic as the pho, vermicelli bowls, and banh mi are in Oklahoma City, it'll take another half generation to get over its fear of the unknown and become a staple in the weekly diet of all Oklahomans.

After all, it took Italian food a good 40 years to find widespread acceptance in this country, and authentic Mexican food is still behind Tex-Mex in line for the hearts of diners north of the border.

Chef Vuong Nguyen, born and raised in the Asian District, is the chef at Guernsey Park, which is a multilevel space with huge windows, kitschy fixtures, wood floors and wall art on the basement-level sushi bar. It also has a patio with plenty of growth potential.

Vuong's menu is exactly what I hoped for: plenty of authentic Asian influence but interpreted through the chef's deft hands, which are guided by classic French techniques learned at The Coach House Apprenticeship Program.

Guernsey just finished a two-week soft opening in which chef Nguyen trotted out portions of his menu. Wednesday, after two days to prepare, the full menu will be available. What I've tried so far has been delicious and well appointed. I will have more complete coverage this summer once the restaurant hits its stride.

For now, check them out and be sure to give honest, polite feedback. Vuong needs your input as he builds this exciting new concept.

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by Dave Cathey
Food Editor
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.
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