By Kelley Chambers
The Journal Record

NORMAN- After more than a quarter of a century in the restaurant to the site of one of his first ventures to open an upscale wine and tapas bar near Norman’s Main Street.

Slated to open Jan. 8, Blu Fine Wine and Food, 201 S. Crawford, will occupy a 1930’s building which Hooper renovated 25 years ago and opened then as the Red Parrot Café.

Over the years the restaurant housed that café along with several Mexican food restaurants while Hooper focused his energy on Coach’s restaurant in Norman, Edmond and Oklahoma City’s Bricktown.

These days Hooper does not have as much of a stake in Coach’s Brew House, which has produced signature handcrafted beers for the Coach’s restaurants for about 15 years.

Renovations are nearly complete on Blu, including Mediterranean tile and chairs, tables and couches by Swedish furniture retailer IKEA.

Hooper said Blu will focus primarily on wine and lighter fare, along with several varieties of Coach’s beer on tap.

He described the menu items as lighter, healthier fare and rather affordable.

Tapas originated in Span as appetizers served with a drink or before dinner.

“Our definition of the tapas menu means smaller plates,” he said. “It is intended on people coming in for instance having say a crab cake or a piece of Ahi tuna or some fresh wild salmon and all the items are under $10.”

Blu will also feature more than 60 varieties of wine, which Hooper said will also be affordable.

“We’ve gone to great details on perfecting a friendly wine list, not stuffy, to where folks could come in and enjoy a nice bottle of wine in nice stemware, have some good food and not have to go take a loan out,” he said.

The restaurant will also feature two Blu Select signature wines produced for the restaurant in California’s Napa Valley.

Hooper said he, and his wife Lisa, came up with the concept for the restaurant after they visited similar wine and tapas bars around the country including Dallas and Miami.

After selling his majority interest in Coach’s Hooper said he moved his office to the building recently and felt the time was right to open up Blu in the space.

“This was my building, “ he said. “The opportunity was here.”

With a staff of about 25 and two partners in the business, Hooper said he will keep his office in the Blu building and oversee some of the day-to-day activity at the new restaurant while still focusing on the brewing business.