F E AT U R E
EAT & DRINK
“Kerry Ipema’s smart, hilarious sendup is more than a night of fandom – it’s a love letter to female relationships.” — Los Angeles Daily News
New beginnings
Chae Café carries the rest of Chae Modern Korean’s legacy to a new independent eatery on Western Avenue. By Jacob Threadgill
After Chae Modern Korean surprisingly closed its highly successful 23rd Street location in April, fans were excited to see the restaurant’s popular oxtail soup and bibimbap appear on the menu at Ur/bun, also opened by Daniel Chae. Now, Chae is bringing the rest of Chae Modern Korean’s menu to newly independent Chae Café, 7300 Western Ave., which breaks free from the All About Cha franchise in order to focus on all-day brunch and highlighting local purveyors.
We wanted to be able to keep up with everyone else, especially in the Western Avenue District. Daniel Chae
8 p.m. Oct. 18-20 Fairgrounds Talkback with the artist after each performance
Buy tickets now: okcontemp.org. oklahomacontemporary.org | 405 951 0000 | @okcontemporary 3000 General Pershing Blvd. | Oklahoma City, OK 73107
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The decision to close Chae Modern Korean was a difficult one for Chae, but it came as he and his wife were expecting their third child — their first in 10 years — and he announced a bid for Oklahoma County treasurer. “People are really confused with our business decisions in a lot of ways, but I’m like this weirdo that is running for office, closing a really successful restaurant and also opening one,” Chae said with a laugh while seated in the new Chae space that is sporting a fresh coat of paint.
“It’s a constant evolution of what kind of life you want for yourself. I’m finding a better pace. When Chae [Modern Korean] closed, I got a good chunk of my schedule back that my family values.” Chae Café is open from 7 a.m. to 11 p.m. and very well might be the only restaurant in the city offering everyday brunch items deep into the evening. Chae said that while operating his All About Cha location, he often heard from customers that they wanted more savory food options. He said the move from franchise to independent allows them to focus on small-batch locally made products rather than depending on a large supplier. Big Oak Kombucha, KLLR Coffee, Signature Bakery and Heritage Grains Bread Company are among the Oklahoma City businesses highlighted in the cafe, which will add selected retail items available for purchase in the coming weeks. “It is a dog-eat-dog world in the restaurant business,” Chae said. “You have to constantly evolve, and a franchise can’t pivot as quickly as an independent because there is a lot of coordinating involved. We wanted to be able to keep up with everyone else, especially in the Western Avenue District, where you have a lot of different restaurants opening up.” Chae thinks he has found a niche in the market by offering late-night brunch items in addition to salads, wraps, sandwiches and tacos. “It’s clear that brunch and breakfast is really hot right now,” Chae said. “Cafes will never go out of style. You mix the