FarmBar ★ 4.7
Chef Lisa Becklund, a James Beard semifinalist, rotates her menu weekly around Oklahoma farms in a South Boston Ave dining room that seats just 40 guests.
Signature: Seasonal tasting menu, Oklahoma-sourced vegetables
Chef Lisa Becklund, a James Beard semifinalist, rotates her menu weekly around Oklahoma farms in a South Boston Ave dining room that seats just 40 guests.
Signature: Seasonal tasting menu, Oklahoma-sourced vegetables
Chef Lisa Becklund's James Beard semifinalist kitchen sources entirely from Oklahoma farms and ranches, rotating a short menu of elevated seasonal plates.
Farm-to-table breakfast and brunch cafe in the Pearl District sourcing local and seasonal ingredients, with house-baked pastries and a full coffee program.
Tulsa's first production craft brewery, founded in 2008, with a spacious taproom near Kendall Whittier producing Tulsa-staple ales and lagers alongside seasonal and experimental beers.
Critically acclaimed wild and mixed-fermentation brewery on 6th Street, producing sour ales and farmhouse beers that draw enthusiasts nationwide.
A remodeled Texaco station on 6th Street with swing seating, two bar areas, and over 5,000 square feet of taproom producing hop-forward IPAs.
A neighborhood taproom and brewery near 7th Street producing Belgian-influenced ales, session IPAs, and seasonal brews, with a laid-back communal atmosphere.
Farm-to-table breakfast cafe in the Pearl District with house-baked pastries, locally sourced eggs, and a full coffee program, operating first-come.
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