Oklahoma City's Flint is sure to spark higher standards among peers
By Dave Cathey
| Published: May 15, 2012
While the dust is still far from clearing on what's beginning to feel like a lifetime of construction downtown, the new culinary landscape is beginning to take shape.
Nebu has already opened on the first floor of the Devon Tower, and on Thursday, Flint will open in the Colcord Hotel.
But John Williams, president of Williams & Associates Hospitality, and his team want the public to know this isn't a restaurant built exclusively for hotel guests.
“We want to dispel the myth that hotel restaurants aren't for the general public,” Williams said.
So Williams and his team decided to build an entrance on the corner of Sheridan and Robinson, so patrons can enter without going through the hotel lobby. Once inside, it will become clear that Oklahoma City's food scene is growing up.
From the ceiling treatments to the swanky lounge, Flint projects upscale comfort. Rich woodsy tones highlighted by splashes of fire, glass and soon water make this one of the city's most modern spaces. Those who frequented Soleil or the downtown La Baguette will barely recognized the space.
And if you're looking for the old oyster bar, don't waste your time. When I asked Williams about it, the desperate sigh he unleashed spoke 1,000 words about the longtime establishment that spiraled into deterioration. Bottom line: no more oyster bar.
Flint's food dossier is kitschy and whimsical with a menu inside to match.
“You're gonna find that we have flavors to match any palate,” said corporate chef Andrew Black, who formerly oversaw the Skirvin Hotel's group of restaurants.
Breakfast features standards with gourmet flourishes. You can have your pancakes served like grandma used to make or infused with lemon ricotta and topped with mango-papaya chutney. You can have a brioche French toasts or lobster crepes. Egg dishes range from omelets to Eggs Benedict to steak and eggs. Prices range $5 to $14.
For lunch, Flint offers an equally impressive range of flavors and prices. Starters include jalapeno hush puppies, hummus and crab dip. Buffalo chili is a soup mainstay with five different entree-sized salads to choose from, including Thai, Southwest, and Greek flavors.
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