Press
“Chef Andrew Black: A James Beard Nominee Builds a Brand with Promise in Oklahoma City.”
"Chef Andrew Black’s 'cooking without barriers or borders' makes the most of ingredients in their best state all year."
"Today’s New New American is an organic expression of biographical fact... Take, for instance, Mr. Black’s turnip, cooked sous-vide with juniper, lemongrass and star anise. 'I grew up with my mother making coconut chutney, so I include that too,' said the Jamaican-born chef. When serving the dish, waiters say simply, 'A turnip.' As Mr. Black put it, 'We’re inviting them to participate in the story.'“
“Andrew Black creates memories at Grey Sweater and Black Walnut in Oklahoma City.”
“His award-winning cooking and creative culinary vision executed through his restaurants have helped shape the food scene in OKC from only a steak and potatoes town into an emerging foodie mecca..”
“Has Oklahoma finally captured the nation's attention with James Beard nominations?”
“Chef Andrew Black’s Grey Sweater proves that unconventional fine dining experiences can work anywhere.”
“Oklahoma City might have one of the most underrated, underreported, and underestimated restaurant cultures in America.”
“A native of Jamaica, Chef Black grew up around constant cooking and fresh food, which sparked his passion for food.”
"Walking into the elegant Grey Sweater restaurant in Oklahoma City or listening to Chef Andrew Black’s fascinating story that started in Jamaica and took him around the world, you know you’re in for a dining experience that’s warm, welcoming and unique."
"Everything is intentional, it's all about the detail, the consistency.”
“From his grandmother’s kitchen in Jamaica, young Andrew Black saw riches.”
"Black Walnut is a small restaurant," he said. "You walk in you see 20-tops, 30-tops.It needed room to grow."
“The Grey Sweater in August, still a good fit for its owner and his loyal customers”
“Highly-rated Black-owned restaurants in each state”
— USA TODAY | June 2020
“There are no menus. The only selections you need to make are how many courses you’ll enjoy and what you’ll drink with them. The rest is a beautifully choreographed combination of food, drink and hospitality that one is more likely to expect to see in larger cities.”
— Expect the Unexpected | OK Magazine - November 2020
“All of the preparation and attention to details come together in an intimate visit with Black and his team of chefs as they share stories about each dish and perform in the kitchen that is a part of the guests' experience.”
— Meet Andrew Black of Culinary Edge | Voyage Dallas - February 2020
“Grey Sweater has proved to be a totally unique dining experience. The small, intimate, reservation-only eatery has quickly become a go-to spot since its opening in September of 2019.”
— Grey Sweater - Food Without Allegiance| Luxiere - Edition 28
“Chef Andrew Black's triple-threat concept-Grey Sweater, Black Walnut and La Baguette-will open in Deep Deuce in early 2019. Located on the east side of the Maywood II Apartments, the three restaurants under one roof include a tasting menu concept (Grey Sweater), an upscale American restaurant (Black Walnut), and a counter-service bakery and coffee shop in La Baguette.”
— What's New, What's Coming to OKC | Visit OKC - December 2019