Restaurateurs across Tulsa are still making a go of it during the pandemic, with several dining offerings earning four-star reviews from Tulsa World critic James D. Watts Jr.

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This family-owned business started in 2008 in Rogers, Arkansas, and made its first foray into the Tulsa market in June.

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The restaurant, now occupying the former Doubleshot Coffee space, got its start as one of the original concepts of the Mother Road Market.

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Davidson is no stranger to the Tulsa food world; his other restaurants are Trey's Bar & Grill, which specializes in elevated pub food, and the Cardinal Club, a fine dining establishment.

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"We knew that we couldn't be just another steak-and-burger place," Morgan Turner says of The Hungry Buffalo.

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One thing for certain about Gambill's Pastaria — you're not going to leave this place hungry.

editor's pick
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Lowood Modern Woodfire, 817 E. Third St., opened in the fall of 2019 and was named the best restaurant of the year by the Tulsa World, earning…

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The Catoosa location opened in April, also in a space vacated by another Mexican restaurant, in this case La Mansion.

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Long-time West Tulsa burger joint has new name, same taste.

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Cheese has a part in six of the nine dishes that make up the menu, but Faith Walker does not let her professed love of fermented curd get in the way of the other flavors at work.

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In addition to breakfast and lunch, the new space allows the restaurant to offer happy hour with craft cocktails and a limited menu.

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The new restaurant is the latest endeavor by Tulsa restaurateur Amelia Eesley.

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Familiar menu items have been given some distinctive twists that elevate them above the norm one usually encounters at places with the word “Mexican” in their name. 

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As chef and owner Sian Thang said, "I have confidence that what we do is the best. That is why our sign says, 'Best Sushi and Kitchen.'"

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"It's about as good a grilled cheese sandwich as can be imagined. And it could serve as a statement about the sort of food for which owner Heather Linville wants the Wildflower Cafe to be known."

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For those wanting birria (goat) in a slightly less adventurous form, El Paso Mexican Bar & Grill also offers birria-style beef tacos, stuffed with cheese and seared on the griddle. These dishes just scratch the surface of the menu.

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The menu is suitably concise: eight varieties of street tacos, 10 appetizers, two desserts. For the thirsty, it lists 18 foreign and domestic beers, four signature margaritas and four signature cocktails.

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Kevin Nguyen purchased the restaurant and kept its original name, but began making some changes — sprucing up the interior with sky-blue paint and more stylish furniture, clearing away as many remnants of the space's original incarnation as a fast-food joint as possible, and revamping the menu.

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This south Tulsa restaurant keeps the focus on just a few ingredients — crab legs, shrimp, lobster — served with the traditional crab boil sides of corn, potatoes and sausage.

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The newest incarnation of In the Raw has a special vibe — as well as special menus — that are all its own.

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This family-run Mexican restaurant delivers good food — but chili fans will need to ask for them to bring the heat.

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Inheritance Juicery, which opened a second location in Tulsa's Blue Dome District, offers a line of 100 percent organic juices, smoothies and lunch items.

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La Tertulia is inspired by the restaurant of the same name that Kevin Nashan's grandparents, June and Willie Ortiz, founded in 1972 in Santa Fe, N.M. The family ran the establishment, which specialized in Northern New Mexican food, for close to 30 years. And in that time, La Tertulia became something of a culinary destination.

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Rustic Chophouse, a new addition to Broken Arrow's Rose District, offers five-star food and service

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The restaurant, just east of the 71st Street and Yale Avenue intersection, offers fried and roasted chicken with homemade sides.

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The Jenks restaurant was founded, and is still run, by the Blacketer family, which has been involved in the restaurant industry in Tulsa for decades.

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The store has been holding special drawings at the first of each month to help celebrate the centennial, with winners receiving such prizes as a month's worth of coffee, specialty olive oil or flavored vinegar.

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Chef and owner Jose Bamaca said that birria is at heart a very simple dish, which allows for all kinds of experimentation.

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Diners at 100°C Grill and Hot Pot have almost no end of choices when it comes to what they want to have and how they want it prepared.

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"It takes about 10 hours to make our beans," said owner Frank Villalovos, who opened Calaca Fresh Mex in December. "We season them a special way. It's just what you have to do to make things special."

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Saffron opened last February in the space once occupied by Bangkok Thai Buffet and is owned by chef Shadi Afshari and her family, which for more than a decade ran Shish Kabobs in east Tulsa.

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Freddie's and Hatfield's have long histories in the world of Tulsa hamburger joints.

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"I honestly do not remember the last time I had veal but I know it wasn't like this. The meat was so tender that one could describe it as 'creamy,' and its gentle flavor played perfectly off the assertively herbaceous sage and the salty chew of the prosciutto."

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