When it comes to exploring new culinary horizons, Vast reaches for the stars.
Photo by Brent Fuchs.
Soaring more than 725 feet above Oklahoma City’s Downtown Business District, Vast is giving a whole new meaning to the phrase “haute cuisine.” Perched on the 49th and 50th floors of the Devon Tower, Oklahoma City’s most recent addition to the skyline, the new restaurant offers intrepid diners breathtaking perspectives of sky and cityscape – but geography alone is not the only way in which Vast is achieving new heights.
Vice President of Culinary Operations Andrew Black describes Vast as much more than a restaurant; it is, he says, “a destination, where guests come to experience the most unique dining in the city, yet in a very relaxed, sophisticated atmosphere.”
“Vast is a restaurant that can compete in any restaurant-driven city around the country,” adds Executive Chef Patrick Williams. “However, it is very affordable and unassuming, unlike other restaurants of its caliber. The ultimate goal at Vast is to create an everlasting experience created by our service, our product, and our venue’s uniqueness.”
The solidly booked tables seem to attest to Vast’s popularity in a city that is quickly becoming a rising star on America’s culinary map. Diners are flocking to the restaurant for a global spin on fine American cuisine. The chefs describe the philosophy behind their new menu as “our interpretation of world-known dishes using ingredients from around the world and various cooking techniques, thus creating a different taste in flavors and textures.” Some of the most popular menu items include the free-form ravioli, seared tuna, quail, nori-crusted ribeye steak, roasted dourade royale and ancho-rubbed New York strip. Dessert selections are just as decadent, from the chocolate-passion fruit ice cream to banana fried pies with Darjeeling-cardamom gelato.
“The concept came about because we wanted to reach out for different flavors, cooking techniques and diverse cooking styles from around the world,” Black says. “We allowed the diversity in our team’s background not only in ethnicity, but in levels of experience, to flourish and create our concept.”
Diners wishing to eschew the main rooms on the 50th floor have the option of treating themselves to the private dining experience available one story below. Black says the attention to detail in the décor, paired with the unique views and special level of service, come together to create an utterly unique experience for diners brave enough to eat in the clouds. 333 W. Sheridan Ave., Oklahoma City. www.vastokc.com