Issue link: https://www.e-digitaleditions.com/i/964617
January/February 2018 33 the biscuits. You can't open a breakfast restaurant without the biscuits." Oswalt's Co-owner Jeff Martin was the man in the cape that day, patiently walking Dixon and his staff through various checks. " e next thing we knew—boom—the oven was on. Man, that's priceless," says Dixon. Hatch, Provision's answer to breakfast and brunch, is located next door to Broadway 10 and across the street from a third concept, a neighborhood cocktail bar called Sidecar. "We had lunch and dinner at Broadway 10, we had late night at Sidecar, so we wanted to do something early," says Dixon. "Breakfast is popular in some bigger, denser cities but Oklahoma City didn't have the cool concept. We tried to elevate breakfast just enough to command an extra dollar for the plate without gouging. We see guests at Hatch that we never see at Broadway 10 because the price points are so diff erent. We sell $50 steaks at Broadway 10 and $9 and $10 dishes at Hatch all day, every day. e more attractions you have around the clock, the more foot traffi c you're going to have." And apparently, customers have been willing to wait in line for what the restaurant calls "early mood food," prompting Hatch to extend its weekend hours and Dixon and Soward to open a second location in Chisholm Creek, a 190-acre mixed-used development that's home to a second Sidecar location and, within the next few months, Birra Birra. In Italian, Birra is the word for beer, says Dixon. He knows beer and pizza, having helped birth Hal Smith's Upper Crust in addition to serving as its general manager. "I'm super excited about Birra," he says. " ere's an old saying, 'Do more of what's working and less of what's not.' When I was at Upper Crust, we were selling a ton of beer and I quickly realized that we needed to double down on our draft off erings and bring in more equipment. Pizza and beer go hand in hand." Like with all of Provision's concepts, Birra Birra will have its unique touches, starting with two levels for dining and a Chill-Rite Frost Rail System built into the bar top. One of only a handful in Oklahoma, the technology collects the humidity in the air and uses it to create a crisp layer of frost on the bar. "I've seen it in Vegas and diff erent larger markets, but not many," says Dixon. " ere's even fewer in the Oklahoma market so I'm pretty fi red up about that. OKC's coming around and there are plenty of places where you can eat, so you've got to have a point of diff erentiation." Riding the Risk Dixon and Soward sum up one of theirs in an introduction to would-be fans on Provision Concept's homepage: "Our home page says it all—here we eat well and laugh loudly." "We make no bones about it," says Dixon about the claim. "We're a couple of young guys who are stepping out on a limb and traditionally the restaurant scene in Oklahoma City is run by a bunch of older guys." Dixon recently celebrated his 37th birthday and Soward is 41. Both graduated from Oklahoma State January/February 2018 33 beer go hand in hand." Like with all of Provision's concepts, Birra Birra will have its unique touches, starting with two levels for dining and a Chill-Rite Frost Rail System built into the bar top. One of only a handful in Oklahoma, the technology collects the humidity in the air and uses it to create a crisp layer of frost on the bar. "I've seen it in Vegas and diff erent larger markets, but not many," says Dixon. " ere's even fewer in the Oklahoma market so I'm pretty fi red up about that. OKC's coming around and there are plenty of places where you can eat, so you've got to have a point of diff erentiation." Riding the Risk Dixon and Soward sum up one of theirs in an introduction to would-be fans on Provision Concept's homepage: "Our home page says it all—here we eat well and laugh loudly." "We make no bones about it," says Dixon about the claim. "We're a couple of young guys who are stepping out on a limb and traditionally the restaurant scene Perfect World Aaron Soward, CEO Provision Concepts Industry and What They Look for in a Partner