From the head-turning architecture to a diverse menu, Oklahoma Contemporary’s new café is as unique as it gets. The brains behind the concept, Avery Cannon walks us through its creation. 

Cannon’s take on groundbreaking food concepts and appreciation for finely selected ingredients has translated into a series of innovative restaurants in Oklahoma, such as Empire Slice House and Wheeze the Juice. Now, Cannon is embarking on a new project that has been a year in the making:  Café contemporary. A place where people can enjoy art in its many forms, including gastronomy. 

Cannon has taken the time to dive in deeply and rediscover his passion for food. “I believe that this is an elevated traditional café in some form. We offer a full coffee service, beer, wine, soups, salads, sandwiches, and pasta plates,” he said. “The vision was always for Oklahoma Contemporary to have a café. I was not looking to start a new restaurant. Luckily, this project was presented to me, and I saw it as a great opportunity to get into the food game again.”

Like any other art form, before a piece is revealed, there is extensive research on materials, mediums, trials, and errors. As a consumer, we can overlook the process chefs undergo before determining if that particular dish will make it to the menu.

Cannon and his team, Chef Neely Hopper and Pastry Chef Kristen Steimer, wanted to create a café based on innovation and inclusivity. “Directionally, we wanted to make a modern dinner with a menu that encapsulates every aspect of food. If you’re vegan, a meat-eater, or a vegetarian, it can all be intertwined in a way that creates a unique experience.” 

Creating menu items for Café Contemporary was a creative and collaborative experience. “We got together once a week, played music, and got to explore things as a team,” explained Cannon. “I would do a soup or a salad. Neely would create a pasta dish. Kristen would bake, then we would all bring it together and taste everything. Some days, nothing would work out. But then there were those moments when we instantly knew that what we put together was, in fact, coming together.”

When asked about what makes his team unique, he said without hesitation, “I enjoy the fact that there is an age gap between the three of us. Neely was able to bring a set of skills to our team that you can only gain through years of experience…I have a lot of respect for Kristen, and she is just incredibly talented.” 

It may seem like an odd time to open a restaurant in the middle of a pandemic, but Cannon’s enthusiasm, passion for food, and gratitude overpowers any challenge. “Opening at a slower pace has allowed us to devote more time to the process and fine-tune the menu, dishes, and ingredients to a point that we are deeply satisfied with. The café has a door that connects directly to the parking lot, which has been extremely beneficial for to-go customers since it allows us to simply deliver the food directly to their car.” 

The next order of business for Café Contemporary is to transition into a seasonal menu, elevating the quality and freshness of the dishes, while following the European gastronomic approach. 

When we asked Cannon about the future of gastronomy, one can see how community plays a significant role in his purpose. “I would love to see the different districts come together even more. I would love to see people experiencing the food the south side has to offer and vice versa. We can learn a lot from each other through food. Food brings people together like nothing else can. There has never been a better time than now.” 

photos by Kennon Bryce