Okana Resort is officially open for business, and that includes most of the 13 food and beverage concepts that are dotted throughout the complex. The Chickasaw Nation’s 11-story  hotel, and its adjacent conference center, along with the indoor/outdoor waterparks occupies about 40 acres. The outdoor “lagoon” alone is 4.5 acres, and includes a swim-up bar (Okasis) and a concession, Waterbyrd. Similarly, the indoor waterpark has three concessions – pizza, burgers, Asian food – and a second-floor bar, Dive Bar. Two spots, Curveball Kitchen and Frosty Flamingo have yet to open, but will soon. The two signature restaurants are Jack Rabbit and Smokehouse Social, the latter of which is open to resort guests and the general public. 

To facilitate the food and beverage operations, including the massive banquet staff, the resort hired Chef Jason Jonilonis as Director of Culinary. His number two is a familiar name in OKC: Chef Wyatt Rogers, who helmed kitchens at Black Walnut and Ramsay’s Kitchen, and is now the executive sous chef for the resort. We sat down for dinner at Smokehouse Social to talk about operating a massive facility with more than a dozen food and beverage outlets, and to eat Chef Brandon Edwards’s phenomenal food. (Edwards has been around OKC for awhile, too, having spent time at Rococo and Glamour, among other spots.) 

Jonilonis is a San Diego native who started cooking meals for his family at age seven. A family trip to Mexico when he was 12 changed the direction of his life. “I fell in love with ceviche,” he said. “Growing up in San Diego, my family mostly cooked at home, but I was familiar with Mexican food, but having it there, fresh, introduced me to new flavors and dishes.”

His resume includes time at the prestigious Georges at the Cove in La Jolla, Calif., as well as extensive experience with Benchmark Hotels, including the Wigwam Resort in Phoenix, Texas A&M Hotel and Conference Center, where he was opening executive chef, and task force chef for Pyramid Global, the company that oversees Okana’s culinary operations. Reporting to him are both Rogers and Chef Eric Pennington, who oversees the banquets. 

Rogers said this is his first hotel position. “It was daunting at first, with so many people and so many moving parts, but I’ve been impressed with how much thought goes into the menu planning and development, and I’ve been very pleased to see that the chefs really do pour their hearts into the food, including the daily family meal, where we serve 400-600 people breakfast, lunch and dinner.” 

The numbers are mind-numbing, and that was before the resort was fully operational. When everything is open and running at full capacity, the task will be even more daunting. In spite of that, everyone seemed focused on giving guests, myself included, the best possible experience, from the margaritas at Chido to wine and snacks at Jack Rabbit to the massive tomahawk steak at Smokehouse Social, we were served by friendly, professional, well-informed staff who went above and beyond. If they can maintain the attitude and professionalism, Okana will truly be a world-class resort. 

As for the dining, rather than hit all of them, we’re going to highlight what you should not miss when you stay there, whether it’s as a guest in the hotel, at an event at the conference center, purchasing a day pass for the water parks, or just hitting Smokehouse Social for a night out. 

Smokehouse Social. Chef Brandon Edwards loves barbecue, and it show in his food. Start with burnt ends queso and deviled eggs. The brisket was solid, and the ribs were excellent. The highlight was the tomahawk he torched table-side, but it’s really a place with something for everyone. The standout for me were the wings. He does his own dry rub, so you can just eat them as they come, but they’re accompanied by three different sauces for a choose your own adventure experience. Service was excellent, and we enjoyed shooting aliens in the simulator bays. Others will likely prefer golf. No idea why. 

Jack Rabbit. Everyone said, “Go to Jack Rabbit at sunset and sit in the bar.” Everyone was right. The sun sets behind the city skyline just across the river and I-40, which makes for a lovely backdrop. Jonilonis called it a “gastropub with elevated pub fare.” That’s pretty accurate. The French onion soup is a standout, but we were mainly there for drinks, but it should be noted that the beef-heavy menu will be popular with Okie diners, especially the chicken-fried wagyu and braised short rib. The pastrami Reuben is a must. A solid wine list and creative cocktails made it easy to enjoy. They also serve breakfast, which I had the next morning, and I enjoyed the biscuits and gravy – it’s Oklahoma, so you got to test ‘em – and again, the service was stellar.

Chido Tacos X Tequila. This is located on the second floor of the conference center, just down from Jack Rabbit. It’s also the late-night bar, which means we hit it for pre-game and post-game. We had the most fun with the bar staff at Chido, and everyone around us was having the same festive experience. The margaritas were well done, and the whiskey selection was small but high quality. We were just doing chips and queso, but they have a full menu of tacos, quesadillas, etc. If this was a neighborhood bar, I’d hang out at it. Located next to the massive arcade, you quickly realize that a gummy and a margarita might be the beginning of a late-night adventure. 

Market 56. Located between Jack Rabbit and Chido, this is the grab ‘n’ go spot for coffee, snacks, wraps, sandwiches, etc., and  do not fail to try the blueberry donuts. The coffee was very well done, and they had no problem adjusting to my request for less sugar without sacrificing flavor. 

Kaya, Pie Lab, and Sliders. These are the concessions in the indoor water park. Yes, they were developed with families (kids) in mind, but they are done well. The burger at Sliders was like if your dad could actually work the grill in the backyard: a nice cookout burger. The fries were excellent. The Pie Lab pizzas are Neapolitan style, and so cooked in a stone hearth oven. They’re made fresh to order, and they range from traditional to creative, but I always use cheese or pepperoni to judge, and I was very happy with both. Chef Wyatt called Kaya the spot “for kids who eat a little more adventurously.” It’s also an excellent choice for their parents or older siblings who like Asian food. The theme is Japanese, but it’s more broadly Asian, including steam buns, yakitori, and noodles. 

Okana Candy Co. This is the spot to grab a quick ice cream cone – from a creamery in Wisconsin – or candy, including made-in-Oklahoma Bedré Chocolates. They also have cute gifts if you’re wanting to take something home. 

The resort has done a stellar job in carving out adult spaces. The pools have adults-only bars, and Chido’s late-night hours mean you can grab drinks without the kids around. Jack Rabbit is designed to be everything from a hotel breakfast spot with a more thoughtful menu, an after conference happy hour bar, and a quiet place for a couple to have a delicious dinner. Smokehouse Social is, as Jonilonis put it, “a comfortable, fun environment, like a backyard party with interactive options.” Curveball Kitchen will also be open to the public when it debuts this summer, and the simulator bays are baseball themed. 

A quick note about the rooms. It’s easy for a resort to fall into the kitschy or cliche themed-room trap. Okana avoided that, and delivered comfortable, modern, well-appointed, lovely rooms with tasteful art and excellent views. It was an outstanding experience start to finish.