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Revolve to spin pizza on the quick in northwest Oklahoma City

The Food Dude shares news and notes from around Oklahoma's food scene.
by Dave Cathey Modified: February 18, 2014 at 4:04 pm •  Published: February 19, 2014

The hot streak of restaurant openings continues in Oklahoma City's far northwest corner. The south side of Memorial Road between Portland and Rockwell continues its boom with the upcoming addition of Revolve Pizza Kitchen, 5500 W Memorial Road. The local fast-casual concept from WRW LLC will operate similarly to burrito bars like Qdoba, Chipotle and Freebirds, which is no surprise considering the group is made up of folks who built their war chest on the backs of a number of local takeout and fast-casual concepts.

Revolve promises fresh dough made in-house, sauces made from scratch and premium toppings to make pizza in revolving wood-fired ovens, which allow for a 2- to 3-minute pizza. I talked with Eric Renegar, one of the WRW partners, and he told me fast-casual pizza has been popping up across the country, and he and his group wanted to start a local concept before the chains can plant their flag. WRW also owns the building, which could accommodate two or three more businesses.

“Definitely want to get word out that we've got space available,” Renegar said.

Renegar said chef Eric Cooper will man the oven, and the team has targeted early summer for opening. If you're interested in leasing space in the new building, call Newmark Grubb Levy Strange Beffort at 602-3046 or email

Francis Tuttle to host local ‘Top Chef' star

Francis Tuttle School of Culinary Arts restaurant District 21, 12777 N Rockwell Ave., continues its Guest Chefs Series with Josh Valentine at 6 p.m. Feb. 28.

The former “Top Chef” contestant and executive chef of The George Prime Steakhouse is the second guest chef in the series, following chef Chris Becker of Della Terra Fine Pasta.

“These local chefs each have distinct kitchen techniques and culinary tips that help our students grow as professional chefs, giving them experience with different cuisines and kitchen styles,” said Marc Dunham, director of the Francis Tuttle School of Culinary Arts. “There's always something new to learn in the kitchen.”

Valentine will help students prepare a spring-inspired four-course meal.

“I'm looking forward to sharing my approach to food with Francis Tuttle students and working together to create these dishes,” Valentine said. “I've learned so much by working with a variety of chefs throughout my career, and I'm glad to have the opportunity to share what I know.”

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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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