The R&J is Chef Russ Johnson’s
ode to classic cool.
The sentimental, subdued style of the supper club mirrors its namesake’s personality and demeanor. One of Oklahoma City’s most celebrated chefs, Russ Johnson was named “Best Chef” by his peers for Best Chefs America and was nominated for “The People’s Best New Chef,” an annual list of America’s up-and-coming chefs. His restaurants have been featured in The New York Times, Saveur magazine, Food & Wine magazine, and other national publications. He’s also a true Okie, though: the quiet guy with a friendly smile that you see hand-selecting produce at the farmers’ market on Saturday morning, or driving for hours on red dirt roads visiting farms and ranches.
His attention to detail is noticeable but not pretentious. From the swanky decor to the recipes culled from family favorites (or the New York Public Library) and recreated for a new generation, Chef Russ’ philosophy is that true classics never go out of style.
“Supper clubs are all about nostalgia.”
– Russ Johnson
Photo Credit: Quit Nguyen & 405 Magazine