Red Rooster is a new interpretation of the classic neighborhood tavern with all local taps, eclectic wines, and classic cocktails. It’s a gathering place that is inviting and comfortable with a focus on community.
Our menus highlight the best of the seasons. All our eggs, chicken, pork, and beef are 100% pasture-raised and sourced from small, sustainable local farms.
Offering only the best in dining and spirits. Under the leadership of Chef John Conway and mixologist Kyle Fleischfresser, your taste buds will delight in the many layers of cuisine and perfected cocktails.
For those of you foodies who like to dabble in the strange yet satisfying side of cuisine, we offer experimental dishes.
Don’t forget to try our one-of-a-kind chef’s bar for a tasting menu as you watch our experienced kitchen staff do what they do best.
A classic deco-inspired craft kitchen & cocktails restaurant for inspired nights that require an experience to sip and savor. Cozy, intimate atmosphere. Guests 18+ welcome • By Eddie Wrenn
Join us daily in Norman right by the dancing water fountains at Legacy Park. Before dining, enjoy a cocktail from our outdoor bar and our delicious Millionaire Shrimp on our patio with the aromas of roasting chicken on our wood-burning rotisserie. Experience our lively exhibition kitchen at center stage, which defines the comfort food experience. Highlights include our Short Smoked North Coast Salmon, BBQ Pork Ribs and incredible house-made Key Lime Pie. We look forward to welcoming you!
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.