Within the next month, Greg Seal plans to open Grandad’s in a 3,100-square-foot space at 317 N.W. 23rd. The décor includes antique furniture, corrugated metal walls from Parrish’s milk barn, and walls lined with photos and mementos of grandfathers now gone. Regular customers will be encouraged to contribute photos of their own granddads.

“I want people to be able to point to a picture and say, ‘This is my granddad, and here is his story,’” Greg Seal said. “I am opening Grandad’s as a tribute to my grandfathers who were just such an inspiration to me.”

Everything in the bar has a tale, from the house numbers on one wall to several motorcycles on display. Seal wants patrons to feel as if they have arrived as welcome guests in his grandfather's house.

“I’m trying to make this as authentic as possible,” he said.

After years working as a bartender, waiter and restaurant general manager, Seal decided to open his own place.

“This is my first ownership adventure,” he said.

Most of the beer served will be in cans, just like Granddad used to drink it. A full bar will offer cocktail options and the signature Lake Texoma tequila shot. On tap, Seal will feature Guinness and a selection of Oklahoma beers. Beers in cans will range from Coors Banquet Beer — the first beer Seal tasted with his grandfathers — to brews like Pabst Blue Ribbon, Schlitz and imports like Newcastle Brown Ale.

“There are a lot of really good beers you can get in cans,” he said.

After watching revitalization efforts on N.W. 23rd, Seal decided the time and place were right for him to set up shop. Across the street, Keith and Heather Paul opened Tucker’s Onion Burgers, and their flagship Cheever’s Café is less than a block away.

“I really wanted to be on 23rd Street,” he said. “We could sense the revitalization around here and wanted to be part of that.”

Plans call for the bar to be open Tuesdays through Sundays. Grandad’s will be non-smoking, and while the venue will not offer food, Seal hopes to work with food truck owners to pull up to the bar in the evenings to feed hungry patrons.

“That will take care of the food option, and I don’t have to put in a kitchen,” he said.