Nonesuch — Restaurant in Oklahoma City

My teen daughter said to me tonight, you know you always watch the judges on tv judge the prepared dishes...and how their palette was so diverse. Like how could this be? She understood tonight and so did I!! Nonesuch prepared dishes with such skill and taste, that it opened my mind to things I didn't like or have been afraid to try. The use of ingredients complimented each other so well. Our experience:

Staff-we were greeted immediately and a kind gentleman opened the door for us and showed us to our seat. The staff was very tentative and answered questions as the courses went on. They also did a great job of explaining what each dish was thoroughly. I also loved that the chefs came out as well and delivered some of the dishes.

Atmosphere-Moody. Dark walls...leather chairs....so cozy and intimate

Food- I am just going to give a highlight of what we had. I have never had chicken liver mouse until today. I opened my mind and received this beautiful bite of savory. Definitely one of the most flavorful of the dishes I had. The hot potato salad was so elevated. I am still thinking about it. I could eat it for breakfast, lunch, and dinner. Then handmade pasta with squash, browned butter, sage and pecans was a beautiful marriage of ingredients that needed each other. Simple and beautiful. The cinnamon and plum tea with the canele was such a fun dish. You just wanted to cozy in on a rainy day and read a book while you were eating it. My bison was simple and beautiful. The milk bread with salt on top was a beautiful compliment.

The intermezzo of onion ice cream and caviar was so different and out of the box. It literally set your pallet up for the next dish. My daughter's favorite dish was the chawanmushi soup. She loved how the egg had a flan like texture and the soup was so flavorful.

Negative... we would have liked to have something other 3 ice creams. They were different, but two were back to back. It would have been nice to have a different desert course and only desert ice cream. The other was, the chairs were comfortable to sit in, but for a short girl...they were hard to get in and out of and we noticed you could rock back in them when leaning on the back of the chair. This kind of made us feel unsafe although they were stable. These negatives did not take away from the beautiful experience we had and highly recommend going here. They were more so just a critique from a short girl and...

My wife and I, having eaten at many michelin star restaurants when traveling abroad, And just being foodies in general were extremely excited to Visit the hottest new restaurant in America.

Visual appeal 5/10 Visually the food is beautiful however it lacks certain elements on many of the dishes. The plain cutlery and Bowls made of local pottery did not mesh well with a $500 meal.

Texture 2/10 Extremely disappointing. The chicken texture was as if it was from a can and the 1st course cookie was too hard to bite into, I literally looked at my wife on the very 1st course and we both had the same look on our faces. Every dish lacked crispness and/or some sort of texture to offset the soft elements that every michelin star restaurant is renowned for.

Taste 2/10 I feel like I'm beating a Dead Horse so I won't go into depth too much but the asparagus ice cream mixed with What I believe to be pickled asparagus and fresh asparagus was absolutely hideous. My wife's pork was 80% fat however mine was 80% meat... there is little consistency in the cuts of meat from our anecdotal evidence. Pretty much all 10 courses were bland and/or unappealing for the $50 per dish price.

Price 1/10 I would be happy to pay $5 a course however $50 is extravagant.

Wine pairing 8/10 Excellent wine pairing, the sommelier should be given much credit here. We were only served white wine, champagne and Vermouth however it paired extremely well with the food.

Service 9/10 Exceptional staff, extremely helpful extremely passionate. We talked with Chef and he was extremely passionate about what he did. I did not have the heart to tell him that we disliked the vast majority of his dishes. You could tell that he was so passionate that this would crush him. We complimented his food and politely left.

Overall 3/10 or 2 stars on Google. There are far better restaurants in Oklahoma and certainly America. I'm not quite sure how this was voted best new restaurant in America. I would love to see chef visit a few michelin star restaurants throughout Europe and come back with a...

My wife and I went on Friday, 1/6/22. Apart from being a dining experience, this was also half art installation and half magic show. The food was absolutely delicious. Everything was presented beautifully and the colors and textures (and aromas) were quite pleasing. Each course was served by a chef or member of staff who explained the ingredients and flavor profiles. They were all knowledgeable and seemed, justifiably, proud of what they were doing. The chefs served three courses with ingredients I normally detest, butternut squash and beets. The winter tartlet and a savory custard both included the squash and they were amazing! The beet came with the tenderloin course and it was so smoky and sweet, I got a little verklempt.

Because it's a tasting menu, the courses are smaller then an average main; we had the 10-course menu and left satisfied and very full. The Focaccia and the Tendeloin courses could have been a meal all on their own. I don't drink, so I skipped the wine pairings, but I learned that they offer a non-alcoholic pairing and I regret not trying it.

The dessert course were life affirming. There was a Tea & Snack course with spiced beef tea and aebelskivers which almost made my wife cry (in a good way). The apple sorbet was gorgeous! It was like biting into a green apple, tart followed by sweet. The color and textures were beautiful.

This was a wonderful experience. The staff were attentive and kind and seemed invested in what they were doing. The room is small, but I didn't feel cramped and had no issues having a conversation with my wife. Our seats were right next to the kitchen and it was a treat to watch the chefs at work.

Standouts, for me, were the Sunchoke with miso and apple and the Bok Choy with tofu and mushroom. I was delighted with our evening and can't...