(PROJECT) The Vault (Former autobank at 624 S Cincinatti)

[Townsend]

I save the alcohol for after the meal.

You fool!  Don't ruin a good buzz with food.

[Conan71]

You fool!  Don't ruin a good buzz with food.

I knew there was something wrong with Nathan.  He must not be Irish English German Russian er well, one of us.

[nathanm]

You fool!  Don't ruin a good buzz with food.

That's why I drink after the meal. If I drink before or during the meal, the meal just sops up all the alcohol and wastes my money. As far as my heritage is concerned, your guess is as good as mine. 

[Conan71]

Dinner menu does look a bit on the pricey side if you are used to the prices at Elote'

[RecycleMichael]

I can't wait to try the place. My friend Bonnie got a job there and raves about the food.

[BKDotCom]

The comments on tulsafood.com are an interesting read
http://tulsafood.com/downtown/the-vault-restaurant-downtown

Nutshell:   somewhat unflattering review... no biggie, the place had just recently opened.. I'd still like to try it
It's Libby's response and handling of the review and ensuing flame war...  yikes

[carltonplace]

I've been several times, it was great each time and Libby appeared and chatted with us each time I was there. I've never had a hassle, the hostess, and Bar keeps (Eric and Brian etc) have always been more than accommodating. Its a new place but I've been to new places that didn't have it together nearly as well as this place does.

Yikes on the link there. This Jeremiah Ramey and Libby seem to have some history.

[sgrizzle]

I want to side with Libby on the flamewar, but a few of her statements bothered me:

"This "critic" came in claiming he had a reservation when he in fact did not. "
His claim was that he called and the person who answered said they had call-ahead but no reservations. Unless Libby was the one he talked to on the phone, how would she know exactly what the employee said. (or say definitively that he didn't call)  That should not have been stated as fact.

"A food critic should never review a business with in the first week"
Stories are written ALL THE TIME about businesses during their first week. He seemed to do a decent job of mentioning that he expected things to improve.

"Then to be harsh online in the review and facebook seems so cowardly."
Welcome to the internet.

[TheTed]

The 'no reviews during the first week' is ridiculous. Are the prices lowered during the first week? If customers are paying full price, then the business is putting itself out there for criticism.

I haven't yet made it to the Vault, but I do dislike the trend that seems to be happening downtown: more focus on creating an atmosphere than actual quality of food/drinks/service. I hope the vault isn't another example of this.

[TheArtist]

Have been a couple of times now and enjoyed the food and drink.  The pricing seemed perfectly fine to me and the service was good.  Of all the restaurants I have been in at this early a stage, I think they had their act together better than most. 

Now on the negative side, was quite chilly the second time I went, especially in the lower level, but fortunately we got a space upstairs which wasn't as chilly.  The first time when we sat in the lower level I noticed the space was extremely "echoey" creating a loud atmosphere in which it was difficult to talk. I looked around and noticed there were a couple of spots where some sound absorption panels could be placed that would help with that.  Course the rub is, costs money, and I know they have likely shelled out quite a lot as it is.  Then to get really picky, the upstairs area needed just one or two more pieces of artwork of some sort to flesh out the look and feel of the place. I know it's supposed to be minimalist and modern, but still could use something more imho.

[nathanm]

We went to the Vault tonight. The food was delicious (they were four for four on that count), the weird margarita was delicious, and the atmosphere was great. Unfortunately, it took about an hour for the food to get out of the kitchen, so we ended up having to wolf it down to make Louis CK. It's mildly expensive, but still under $50/pp with drinks and tip, which isn't out of line with my expectations given the quality and presentation of the food and drink.