Grey Sweater — Restaurant in Oklahoma City

A visit to The Grey Sweater isn’t just a dinner; it’s an invocation of wonder—a deliberate suspension of reality where food is the narrative, and every bite spins a tale you never thought you’d hear, yet always wanted to. Aptly named, The Grey Sweater sits in that in-between world of boundless possibility, just like its color. No allegiances to tradition or trend, just a devotion to the craft of creating an experience that feels like wearing your heart on your sleeve. For our five-year anniversary, we were whisked into a culinary journey that defies description but demands attention. The reservation itself felt like an invitation to something sacred, heightened by the seamless flow from first contact to the last sip of wine. Ten courses. A gold-level wine pairing. And then—my favorite inquiry of the night: "What kind of journey do you want to enjoy for your special evening?" I chuckled and mumbled something, absurd in hindsight, about surprise, silliness, and stories, not knowing the feast of sensations that awaited us. Michael, the evening’s maestro, choreographed the service like a conductor with a silent baton, communicating with his team through Friendly smiles and jovial glances. He was not just the manager or Maitre De’ but an embodiment of hospitality itself. Rusty, our server-turned-new-best-friend enchanted our palates with a smile that indicated the surprises were going to be more surprising than we could fathom. Marco, the sommelier, with a wine palate that should come with a warning label, provided stories of each wine, who made it, how it was made, how it was grown, where the climate affects the minerals. It sounds crazy but the story added an appreciation for each sip and the rarity of the offering. Together, their playful banter and deep knowledge made every course feel like a shared secret. Dillon behind the bar crafted 'bespoke cocktails’—But it wasn’t just a drink. It was an awakening of sorts, a sly wink from the gods of flavor. Each dish that followed was more than just food. It was as if time itself had been an ingredient, woven into the slow-building layers of flavor. Precision doesn’t do it justice—this was a dance, a carefully timed sequence where the taste evolved mid-bite. There were stories within stories. A simple scallop became a chapter of its own when, in a quiet, almost reverent moment, I saw the chef discard one with a frown, declaring in silence that not even the slightest flaw could pass their watchful eyes. The entire evening felt orchestrated, yet spontaneous. Like a symphony where every instrument knows its role but somehow improvises the perfect harmony. Every plate, every sip, every glance at the chef's counter told its own tale, each one building on the last until we found ourselves laughing in disbelief, wondering "How do they do that?!" This wasn’t a meal. It was Fantasia, a marriage of all senses—music in food, art in time, divinity in every bite. It was magic, yes, but more than that—it was the unexplainable turned tangible, an ephemeral masterpiece that you can taste but might never...

TLDR: Ultimately it is not Michelin restaurants, but a fine dining restaurant. Price is too high for fine dining, not enough food. Course is too long.

I am a foodie and I had been to many Michelin restaurants all over the world, east and west, but I never walked out a fine dining restaurant with hunger like this restaurant before. Yes, I got it, this is not Michelin restaurant. We spent around $550 with tips on a 10-course meal for 2 persons, no alcohol, Michelin price for sure.

Here is why our fining experience is bad:

Wait. It takes too long between each course, around 20 minutes or more. When they called me to confirm my reservation, they told me the 10-course would take me 1 hour 45 mins, but it took me 2 hours 45 mins for 10-course meal. If I knew it took this long, I would pick 5-course meal.

Repetitive plates. I took pictures of 9 plates, and forgot take the picture for one plate, that one is cavier on top of tomatoes. Pretty much most of dishes have some cavier. I got the idea of cavier is an expensive item, but I am coming here to eat more than cavier. When I talked to the reservation, they told me they had fresh ingredients flew in daily from different places, expensive ingredients. Hey, do you get the idea that fine dining is just more than expensive ingredients, we want some creativeness in the food. What about seasonal ingredients that is not expensive but in the best time/quality of the year? It is like you won't eat lobsters in certain seasons, because they are not the best quality. The desserts were two ice cream that are identical, why?

Not enough starch or food. We only got a really small potato dish with the protein. No bread or other starch. This amount of the food for the price makes me speechless. I left with hunger and cooked some food at home. When the restaurant called me to confirm the reservation and helped me to choose courses, I asked if 5-course was enough food. They paused when I asked this question, and told me it should be enough, which is a red flag.

Service: Good, but it can be better, I feel like not professional enough for the price. The service is good if the price is around $300. I didn't drink alcohol, not sure if they have professional sommelier.

I had been to Nonesuch 5 times so far before the chef changes, it shines its name of "AMERICA’S BEST NEW RESTAURANT ”-BON APPÉTIT MAGAZINE 2018. At least I walked out with 80% full tummy and cheaper price, for health aspect, this is great. I have not been to Nonesuch after the chef change, and will NOT comment on the food I...

The best way to describe They Grey Sweater is "Quiet Deliberation."

This was our 2nd time to enjoy the delightful experience offered here. When you sign up for this kind of experience, you really need to decide to eat whatever they put in front of you, in whatever way it is prepared. If you leave your food inhibitions at home and are willing to just be open to new presentations, flavors, temperatures, and textures, then you will be treated to the true joy and creativity of fine dining. OKC is truly blessed to have Chef Black and crew here!

This place is the opposite of Gordon Ramsey's Hell's Kitchen. No one screams or swears (not that I have an issue with swearing, it's just not that kind of place). The staff works quietly and deliberately. They place things on plates. They don't just cook and slap down a rapid dinner to turn tables as happens in fast casual restaurants. The head waiter and staff literally use hand signals to communicate. They go about their work so strategically, in every sense. This matters greatly because it takes about 3 hours to eat the 10 course menu with wine pairings! Every course and wine pairing is explained. There is not one single component of any dish that is not prepared and served without enormous creativity and thoughtfulness towards flavor and texture.

This is NOT a cook to order place! If you just want a "good restaurant", but eat well done steak, then PLEASE pass on The Grey Sweater because you will miss the whole point of the EXPERIENCE. There's nothing wrong with wanting food cooked the way you want it, just go to a place that does it, this is NOT that place. They utilize sophisticated cooking techniques and clever plays on temperature of dishes. There are delicate pearls of suspended flavors that burst in your mouth. Some dishes are served very rare. It would be a TRAVESTY to send something back.

Is it expensive? YES. Is it worth it? ABSOLUTELY, IF you are a willing foodie open to new and different EXPERIENCES. This place is NOT just a restaurant, it is an EXPERIENCE. Everyone should visit at least once! We will definitely visit again and highly...