As work winds down on the $750 million Devon tower, plans include restaurant and banquet space atop the 50-story building, along with a variety of dining options at Nebu in the adjoining garden wing. And yes, its all open to the public. Nebu opens March 19, and the full-service restaurant, Vast, and banquet space are set to debut this fall.
Dont worry about Devon looking to recoup the costs through food and beverage sales. For 2011, the company reported earnings of $4.7 billion. Instead, John Williams, CEO of Williams & Associates Hospitality, wants Vast, located on the towers 49th floor, to be a nice restaurant, but not so pricey that anyone willing to shell out a bit more than they would pay at, say, Charlestons, can enjoy a memorable dinner high above Oklahoma City.
We are not going to overprice the market just because were at the top of the building, Williams said. The worst thing that can happen is to have a guest come up for a special experience and they get the check and theyre in shock.
Vast will feature an American menu with favorites like steaks and seafood. The seafood will come from Foleys in Boston. Williams said the selection and quality is something Oklahoma City has not seen. Every piece of fish served at Vast will be only about two days out of the water.
The 50th floor banquet space will be available for public use, and Williams said he already has booked several events.
Nebu will be operated by Redwood Shores, Calif.-based Guckenheimer Enterprises, which specializes in corporate dining. Rather than a line of fast-food joints, the area will feature chefs preparing sandwiches, pizza, sushi and hot items. It will be open for breakfast and lunch.
The company also will bring a coffee, sandwich, salad and gelato cafe with gourmet Italian coffee brand Illy. It is set to open in April.
Devon Executive Vice President R. Alan Marcum said the company and diners are in good hands.
Were an oil and gas company, he said. Weve hired two highly reputable companies to come in and help manage our food, beverage and hospitality business. Theyre the experts, not us.