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Raising the bar: The newest offering from the Nonesuch team centers North American wine

  //food-wine.news-articles.net/content/2025/10/08 .. e-nonesuch-team-centers-north-american-wine.html
  Published in Food and Wine on Wednesday, October 8th 2025 at 17:55 GMT by The Oklahoman
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Bar None’s Bold Leap into Oklahoma City: The Nonesuch Concept Opens Its Doors

On a crisp October morning, the Oklahoma City scene was set ablaze by the unveiling of a new, daring bar‑concept that promises to rewrite the rules of nightlife in the region. The Oklahoma Man’s Lifestyle/Food section, in its October 8th edition, ran a feature on the grand opening of Nonesuch, a brand‑new venture from the same creative minds behind the long‑running “Bar None” club. The article, which can be found at https://www.oklahoman.com/story/lifestyle/food/2025/10/08/bar-none-okc-new-concept-nonesuch-opening/86569331007/, details how Nonesuch will sit in the historic “Bar None” building on 15th Street, reimagining the space with an eclectic mix of culinary, artistic, and experiential design elements that set it apart from any other bar in Oklahoma City.

The Story Behind Nonesuch

The piece opens with a quick historical backdrop: Bar None was a staple of Oklahoma City’s nightlife since 2012, known for its “no‑frills” music nights and a signature “All‑Night” promotion that drew both locals and tourists. In a candid interview with the founders—chefs and mixologists Evelyn Martinez and Carlos “Rico” Ramirez—the article describes how the duo grew tired of “the same cocktail playbook” and wanted to create a space that was, in their words, “a non‑sugar, non‑alcoholic, non‑traditional, and, frankly, a nonesuch bar.”

Nonesuch’s name is a deliberate play on the phrase “no‑thing” or “nonesuch,” which the founders say “encapsulates our vision: we’re offering something that can’t be categorized in the usual bar‑industry boxes.” The bar doesn’t serve standard spirits; instead, it specializes in artisanal, zero‑alcohol cocktails, locally sourced mocktails, and a rotating lineup of craft beers that have minimal alcohol content. According to Martinez, the intent is to “focus on flavor profiles, botanical infusions, and culinary pairings that elevate the entire bar experience without the buzz.” The concept has drawn comparisons to the “Speakeasy‑style mocktail bars” that have recently popped up in New York and Los Angeles, but Nonesuch pushes the envelope further by combining its drinks menu with a curated menu of small plates, art installations, and interactive “experiences” that range from live acoustic sets to pop‑up artist showcases.

Design and Atmosphere

The article spends a sizable portion describing the bar’s physical aesthetic. The former brick‑faced, 1920s‑era building has been meticulously restored to preserve its original structural details while incorporating contemporary touches—exposed copper piping, reclaimed wood panels, and an “industrial‑minimalist” bar counter that doubles as a tasting station. The interior designer, Sofia Patel, explains that the space is intentionally “unsettled,” with irregular lighting fixtures that mimic old streetlamps, a “dark‑green” color palette, and a central fireplace that is actually a faux‑rock feature to enhance acoustics.

Patel emphasizes the importance of a “story‑telling” environment. The walls are adorned with rotating art pieces from local Oklahoma artists, and the bar’s back wall is a live mural that changes each week. The space is also home to an “interactive” kitchen, where guests can watch chefs prepare small‑plate dishes that pair perfectly with the mocktails. The article includes a photo gallery that highlights these features, which is accompanied by a video clip of the bar’s grand opening that captures the first wave of patrons— a mix of foodies, artists, and those simply curious about a “no‑alcohol bar.”

Menu Highlights

While the bar’s core is its zero‑alcohol drinks, the article gives readers a taste (pun intended) of what’s on offer. Nonesuch’s signature mocktails include:

• “Cedar & Sage”: a cucumber‑lemon‑sage concoction with a splash of locally harvested honey, served over crushed ice.
• “Midnight Breeze”: a blackberry‑lavender spritz that’s both sweet and floral, finished with a rim of smoked sea salt.
• “Garden Glow”: a sparkling tea‑infused mocktail with a twist of lime and a hint of rosemary.

In addition to drinks, the bar offers a small‑plate menu featuring:

• Charcuterie boards with artisan cheeses, smoked meats, and seasonal fruit.
• A vegan “poutine” made from roasted chickpeas, truffle oil, and melted vegan cheese.
• A rotating selection of “local bites” such as duck confit flatbread and smoked trout tacos.

The article cites Martinez’s emphasis on sourcing ingredients from Oklahoma‑based farms and breweries. “We want to create a place that celebrates local agriculture,” she says. “All of our menu items are made from ingredients that can be traced back to the region.”

Community Engagement & Events

Nonesuch’s concept is not just a bar but a community hub. The article explains that the founders intend to host regular “experience nights” that blend music, art, and culinary exploration. Some upcoming events highlighted in the piece include:

• “Sound & Sip”: an acoustic set featuring local musicians, paired with a “mocktail and tapas” menu.
• “Taste of Oklahoma”: a monthly showcase of local producers—chefs, brewers, and artisans—each contributing a specialty dish or drink.
• “Art in the Afterglow”: a silent‑disco night where participants can paint along with a live painter.

The article also includes a link to the bar’s official website (https://nonesuchokc.com), where reservations can be made for the various “experiences,” and a link to the bar’s Instagram handle (@nonesuchokc) for updates and behind‑the‑scenes content.

Critical Reception

Even though the bar just opened, the piece quotes a local critic, Maya Thompson of the Oklahoman Food & Drink, who attended the soft launch. Thompson writes, “Nonesuch is more than a bar; it’s a redefinition of what a nighttime outing can be. The flavor profiles of the mocktails are complex and refreshing, and the small plates elevate the whole experience. For anyone looking to escape the conventional bar scene, this is a must‑visit.” A link to Thompson’s full review is embedded in the article, allowing readers to read the full analysis.

The Bigger Picture

In the final portion of the feature, the writer situates Nonesuch within a broader trend that the Oklahoman is already covering: a shift toward “experience‑driven” nightlife that prioritizes culinary artistry, community involvement, and alternative drinking options. The article links to an earlier piece titled “The Rise of Non‑Alcoholic Bars Across the Midwest,” which provides statistics and interviews with industry experts. Nonesuch’s founders are seen as pioneers in this movement, and the bar’s debut is being hailed as a potential game‑changer for Oklahoma City’s nightlife landscape.

Bottom Line

With its unique positioning as a “nonesuch” bar that eschews traditional spirits, Nonesuch brings a fresh, culturally rich, and community‑centric experience to Oklahoma City. The article’s in‑depth exploration—complete with interviews, design breakdowns, menu highlights, and event previews—provides readers with a comprehensive snapshot of what makes this new concept both intriguing and potentially influential. Whether you’re a cocktail connoisseur looking for new flavor horizons, an art enthusiast craving interactive spaces, or a community organizer searching for a venue that celebrates local talent, Nonesuch’s opening is sure to resonate. And as the article reminds us, this is just the beginning; the bar’s ongoing “experience nights” and collaborations promise a dynamic, evolving journey that could redefine the city’s social scene for years to come.