1740 S Boston Ave
Recently reopened after a fire, FarmBar is the ultimate in local and sustainable cuisine in Tulsa, featuring an everchanging, multi-course tasting menu paired with premium wines.
Seasonal ingredients come from nearby farms, including their own, and waste is recycled and composted. As Chef Lisa Buckland explains, “if we didn’t grow it, our neighbor did.”
Pictured is an eggplant Caprese with goat cheese.
Freya: Nordic Kitchen
3410 S. Peoria Ave
Pictured is the Elk Chop, served with a demi-glace made from cloudberries, a raspberry-like fruit grown almost exclusively in Nordic countries. Chef de Cuisine Tiffany Taylor serves this with root vegetables, radish greens, and herbed goat cheese sauce.
Madre’s Mexican Kitchen
6823 S Yale Ave
Locally-owned restaurant Madre’s Mexican Kitchen offers authentic, modern Mexican cuisine in a refined setting. Jenks alum Executive Chef Sergio Villar sources products like tortillas from local suppliers.
Pictured is the tequila-glazed Herradura Salmon with mango chili mojo sauce and the Seafood Rice that mimics fried rice. Pair these with a specialty margarita mixed with one of the high-end tequilas on display.