The Chalkboard has been setting the table since the 1970s at its original location in Tulsa — the legacy has carried to Oklahoma City with a fresh, wine-forward energy. Think a vibrant, modern kitchen where the wine list leads the way: curated, approachable, and always ready to pair perfectly with the moment.The menu leans into elevated American classics with a current edge, alongside our iconic Beef Wellington—still crafted from the original recipe that’s stood the test of time. Whether you’re here for a quick glass, a lingering dinner, or a full-on catch-up with friends, it’s all designed to feel easy, stylish, and just a little indulgent.Join us for daily happy hour from 3–6 PM, drop in for breakfast, lunch, dinner, or all-day brunch, and let valet take care of the rest. Located in the heart of Midtown, The Chalkboard is open 365 days a year—welcoming every kind of appetite, dietary needs included.
Dougla Kitchen is a Caribbean-inspired restaurant in Oklahoma City from James Beard Award-winning Chef Andrew Black. Inspired by his Indo-Caribbean heritage and grandmother's influence, the restaurant blends Caribbean, African, and South Asian culinary traditions through bold flavors, elevated hospitality, craft cocktails, and a rum-focused beverage program. Located in Deep Deuce, Dougla Kitchen offers a unique dining experience centered around storytelling, culture, and vibrant cuisine.
Professional Chefs, both Student & Staff. District 21 is the final stop for Francis Tuttle Culinary students on the path to a professional career. Students who work in the on-campus restaurant are passionate about seeking a profession in the industry and are looking for real-world experience to prepare them for that future job.Each of our professional chefs who work in the kitchen with students has at least over a decade of experience in the field, and some have multiple decades. Jason Marsh and Bill Leib have worked in a variety of culinary settings: restaurants, hotels, and catering businesses for events with thousands of people in attendance. They also bring a love of various cuisines and cooking styles, from Chef Bill’s Asian cuisine specialty to Chef Jason’s enjoyment of Southern Style cooking. They construct a curriculum with the District 21 menu in mind, ensuring a variety of experiences and flavors for both student chefs and dining patrons.
