To begin your Table One experience, contact Ryan Parrott at 405.514.3880 or chefrp@me.com.

Table One is not a restaurant. The new collaboration of chefs Ryan Parrott and Jonathon Stranger is an experience built around food. The food is very good to be sure, but you’ll want to try it for the uniqueness it offers as much as anything.

All images provided by Table One

“I don’t want people to think of it as a restaurant,” Parrott said. “Think of it like you’re coming over to my house for dinner. You don’t come over and order food. You allow me to cook for you and come up with something for you to enjoy.”

That’s about the best way to describe this one table wonder. You and a group (up to eight) sit around a table inside an industrial kitchen and watch the chefs prepare your meal while you drink wine, chat with the chefs and each other, and enjoy a unique experience. Think culinary immersion. It’s a fun journey and, as far as we know, there’s nothing else like it in Oklahoma City.

The restaurant is located … well, I’m not going to tell you where it is. That’s because its current location is only temporary, as they are planning a move to the downtown area along automobile alley later this year. Plus, if you’re going to dine at Table One, you’re going to have to contact them first, and they can tell you how to get there once you make your arrangements.

I’m also going to refrain from recommending the dishes you should try. That’s because the dishes I ate might never be made again, at least not in the same way. Your menu will be built specifically for you (and sometimes around you, if you’re picky) based on the best ingredients available and the price you’re willing to pay.

Assuming you have eight people, your minimum price is going to be $75 per person (drinks and gratuity will be extra). That will probably get you around five courses. Spending more will allow their team to create more dishes and use more expensive proteins … etc. The bottom line is this is a completely custom-made deal. Just contact them and work out the experience you want to have.

You may think “why would I want more than five courses?” That’s a valid question, but remember the experience is the product here and more courses means more preparation going on in the kitchen. You’re not just eating, you’re watching the entire process. Each and every course is prepared and plated in front of you. So, the more courses you have, the more interesting stuff you get to watch.

That said, I do think there is such a thing as too many courses. Our experience had fifteen (yes, fifteen). While I enjoyed trying each of them, I can’t remember most of them. I was in mental and gastronomical overload. So, personally, I would recommend honing in somewhere around seven to nine courses. But hey, it’s your meal, and you can have it however you want.

Table One is not for everybody. If you’re a control freak or if you don’t like trying new things, you’ll probably want to pass. To really get into the vision for Table One, you need to let the chefs do what they do best — create. Certainly let them know if you have a food allergy or a specific food you want to include, but outside of that, try and let go and leave yourself open to trying things you never thought of trying before.

Another warning I’d give is that you shouldn’t go in planning for a lot of conversation. The thing is, it’s loud in the room most of the time with the noises and blowers from the kitchen. Plus, the chefs are coming over every little while to introduce the next course. Sure, you’ll talk to each other and to the chefs about the food and the experience you’re having, but don’t plan on having the time or opportunity to really dig into many other subjects.

Though the dishes we had won’t likely be the ones you try, I’ll go ahead and describe a few things on our menu so that you can get an idea of what the food is like. The bar on quality is high here, and everything is well-prepared with fresh, high-quality, and often local ingredients.

My favorite (and a favorite for most of us) was the duck confit and duck breast (known as Duck Duck), served with chunks of sweet potato and figs. Tim’s favorite was the masterfully prepared braised shortribs served with potato puree and sprouts. Everyone also enjoyed the sea scallop with corn chowder and truffle. Andrew gives top honors to the Chilean sea bass accompanied by a whimsical play on peas and carrots (that carrot risotto really was quite good).

Another treat for me was the deconstructed lobster Cioppino with littleneck clams in a peppery tomato broth. This is the kind of thing I see on “Top Chef” and lament, “I’ll never get to try something like that.” Well, Oklahoma City, you can try it and it’s outstanding.

Of our fifteen courses, three were desserts (four if you count the Wensleydale cheese with blueberries, fig and pear). The saffron Panna Cotta was very intriguing and definitely fell into the “never thought of that before” category. Then there was the “Study of Chocolate” and the White Chocolate Souffle. Yes, we were all quite full by the end.

Not everything was a favorite for everyone in our group. But, all of us were glad to try everything and experience new, interesting flavors in a very unique setting. And that’s the bottom line here — the food is excellent, but even better is the fun you’ll have sharing in the activities of the kitchen with a group of chefs and assistants who truly make you feel at home.

If you’re up for a very special experience, call Table One at least a week in advance to schedule the meal and discuss prices. Put your tastebuds in their hands and you will be rewarded with a singular meal you won’t ever forget.

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This article was posted by Greg Elwell on Tuesday, January 27th, 2009. It is filed under:

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