First National Center's Library of Distilled Spirits is an upscale bar in a former bank vault. Photo by Lori Duckworth

If the Eagles' "Hotel California" describes a semi-willing hostage situation, then The National hotel in Oklahoma City, part of the recently renovated and restored 1931 First National Center, might be its Oklahoma antecedent: Guests can check out anytime they like, but they'll never want to leave.

Foodies will find much to love here. Chef Andrew Black, who has spent the last sixteen years carving his name into the city's culinary ledgers, co-owns The Gilded Acorn, an upscale patisserie. The pastries and other sweet treats in the case may seem like the stars, but the whole menu is an eclectic blend of satisfying staples and luxurious extravagances. The French dip is given a makeover with pickled onions and chipotle. Or diners might go for the torchon—a dish of foie gras on brioche with a blueberry gastrique—or a plate of oysters and caviar.

The Diavolo Wood-Fired Pizza from Teller's Photo by Gavin Peters

In the elegant Great Hall, guests will find the Italian-focused Tellers, the hotel's all-day dining option serving breakfast, brunch, lunch, and dinner. While the wood-fired grill, decadent pasta dishes, and pizzas get most of the attention, breakfast offers some Italian favorites. The oven-baked eggs are especially enticing thanks to a poaching blend of marinara and peppers that brings a burst of spice and acid.

But the newest concept at The National is Stock & Bond, which opened in November. With a focus on premium steaks and American whiskey, the restaurant can thank head chef Jonas Favela for bringing his fine-dining bona fides to the table. Though the menu is full of Prime steaks and some Snake River American Wagyu cuts, Favela is always searching for the most premium beef he can bring in.

The restaurant feels stately and adult, but it's hard to imagine anyone being too dour when a Prime sixteen-ounce Delmonico ribeye lands in front of them with a deeply seared crust and an interior bursting with flavor. It wouldn't be right to call Stock & Bond a fusion restaurant, but Favela's experience at a variety of concepts comes through with Asian, European, and Latin dishes sprinkled throughout, including Peking chicken, elote-style corn, and salmon crispy rice.

With Chef Jonas Favela in charge, Stock & Bond has quickly become one of Oklahoma City's finest steakhouses. Photo by Lori Duckworth

In addition to a truly encyclopedic collection of whiskeys, as well as wine, beer, and cocktails, Stock & Bond has some over-the-top dinner options, including the Chilled Seafood Tower appetizer stuffed full of Maine lobster, oysters from the East and West Coasts, enormous shrimp, and a tartare of yellowfin tuna.

Besides the restaurants, the building's downstairs bar, The Library of Distilled Spirits, is proving a major draw. A reservation-only area called The Archive is especially swank thanks to a menu of eleven classic cocktails gathered from around the world.

Chef Andrew Black's Gilded Acorn brings patisserie dining to the hotel. Photo by Lori Duckworth

After a day that could include cocktails from Mexico, seafood from New England, caviar from Europe, beers from Oklahoma, and steaks that taste like they were sent from heaven, guests will be grateful for the opportunity to ascend The National's elevators for a restful night in its plush hotel rooms. And if they're lucky, the next day will include more of the same and none of the hotel's least-enjoyable activity: checking out.

Written By

Greg Elwell

Greg Elwell served as research editor and web editor of Oklahoma Today from 2018-2023. He also has worked for newspapers, medical research organizations, and government institutions.