The long-awaited Spark, the new burger joint in Scissortail Park from The Social Order, will make its debut Oct. 26. The space is on the north edge of the park, and features indoor and outdoor seating, a walk-up window, and a pickup window for third-party and online orders. 
“It’s a 7-day-a-week operation,” Brian Bogert said. He’s the founding partner of The Social Order hospitality group, which also has The Jones Assembly. “We tried to think about all the ways that people would want to get food and custard, and designed accordingly, so there are multiple points that make it easier to provide service.”
The theme is straightforward: delicious burgers, crinkle-cut fries, and custard, including shakes. “The whole team went to Scoop School in St. Louis,” Bogert said, “and we have top-of-the-line equipment to make the custard.”
Scoop School is a specialized training facility in Missouri that focuses on frozen desserts, and it’s rightly famous. The training combined with the equipment has helped Spark produce custards that are silky, creamy, and intensely flavorful, which makes them a perfect simple dessert or the building blocks of over-the-top dishes and indulgent shakes. (We sampled a French toast-Nutella shake that could easily go to the Super Bowl of custard shakes if such a thing existed.) 
Oklahoma City is in a golden age of burgers, so it was important that Bogert and his team get the burgers right—they’re a few blocks from Bar Arbolada, and less than a mile from Palo Santo, which have two of the city’s best burgers. Spark has come out punching, and diners are going to be very happy with the results. From the basic Spark burger (American cheese, lettuce, tomato, pickles, and Spark sauce) to the Hottie Spark with Schwab’s ghost pepper cheese hot link, spicy truffle aioli, and Louisiana hot sauce, the burgers are delicious, filling, and full of flavorful surprises. The BLC Spark is a personal favorite, with a crispy cheddar crust that doubles as an edible plate, and pimento cheese. Every component builds flavor and texture, and the potato roll holds up so you don’t have a mess in the middle of a park picnic.
While there is some debate, crinkle-cut fries are the obviously superior style of French fry, and that’s the style Spark chose. The crinkles hold more ketchup, or in the case of Pink Fries, more shockingly delicious pink sauce, a combo of beet juice and parmesan-garlic aioli. (It looks like a gimmick; it’s not, but it will be a popular photo subject.)
The interior, which Bogert said is meant to feel like a permanent, locally owned restaurant and not just a park amenity, succeeds on several levels: the fantastic design by Nominee, the mural work by Kris Kanaly, and the beautiful, high-quality tabletops from Laura Batchelor. Nominee created a design that is nostalgic and modern, with warmth and zippy energy working together to create a space that welcomes you, charms you, and gives you a comfortable place to dig into the delicious food.
