New Brady Tavern Downtown Tulsa is Fit for an East Coast Transplant

By on January 7, 2011

If you’re an East Coast transplant homesick for New York and you can’t afford the price of a plane ticket home, just get yourself to the corner of Brady and Main. You’ll find a row of old brick houses that could have been moved brick by brick from the city where walking is a pastime and a delight. Walk into the building on the corner and you’ll find yourself in the kind of quiet, tasteful and dreadfully expensive bistro that you’ll find in the richer parts of Manhattan.

Brady Tavern Downtown Tulsa Interior

Sure, the service is more welcoming, the prices lower, and the food just plain better than you’ll find at most of those New York places, but don’t let that disturb you. Just sit back, luxuriate, and enjoy the gem you’ve just discovered.

“I’m so excited to be here,” I kept repeating. I don’t know what the waiters thought, but they were trained and discreet enough to keep it to themselves. The menu was short and simple but, since it changes every week or so and this was only a few days after opening night, you might find when you go that a lot of entrees have been added. But even if the menu has doubled in length, you’d still be well advised to order what I got.

Pork Chop - Brady Tavern Downtown Tulsa Interior

It’s a pork chop with mustard sauce ($15). A flavorful, meaty chop, perfectly cooked (I ordered it medium-rare). But it’s the sauce — creamy, laden with pan juices and wine as well as mustard; pure liquid luxury — that makes the dish. Too often a sauce detracts from a fine meat. Here, the flavors blended in ecstatic union. The vegetables, perfectly cooked, made a nice counterpoint.

The chef behind all this is Grant Vespasian. He worked as a sous-chef at the Palace Cafe and later at the Polo Grill (and also, by the way, as a bass guitar player who often jammed with his roommate David Cook). While at the Palace, he designed a vegetarian menu with sophisticated, multi-layered creations that titillated even the most jaded gourmet. The roast chicken ($18) showcases these skills.

Chicken - Brady Tavern Downtown Tulsa Interior

Yes, the chicken was juicy, tender and in fact everything you can hope for in a chicken. But it’s the vegetables hidden below it that make the dish excel. Those are heirloom potatoes, fingerlings (the bonsai of the potato world), and I think they used both Russian Banana and Purple Peruvian varieties. Some of them were indeed purple and they all tasted wonderful. Greens are mixed in with the potatoes and so is a rich cream sauce that goes perfectly with the chicken as well as the vegetables. And ohhh how could I forget? All this was rocketed to smoky perfection by the addition of many tiny slivers of bacon.

Finally, there’s the burger ($13). It’s a blend of five rich meats, including short rib and brisket, topped with Stilton and accented by a mushroom cognac cream sauce on a homemade bun. I’m not qualified to judge it since it was gobbled up before I got a taste… so let this photo be your guide.

Burger - Brady Tavern Downtown Tulsa Interior

Brady Tavern
201 N. Main (corner of Brady)
Open daily 11 A.M. to Midnight (Thu – Sat to 2 P.M.)
(even though it’s named “Tavern”, children are welcome)

Brian Schwartz: Author

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society.

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

Brian Schwartz

About Brian Schwartz

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society. I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola. “A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.


  1. Joe

    January 7, 2011 at 10:24 am

    Yeah, I know where I’m getting a burger soon. Great review Brian!

    • J. Robinson

      March 9, 2011 at 5:57 pm

      I ordered the porkchop based on this review and I really enjoyed it. I’ve always claimed not to like pork chops and have never ordered one in a restaurant, so that was a huge gamble for me – and it paid off big time! But, what I loved even more than the chop, was the roasted brussel sprouts of the Root Vegetable Hash that came with it. Oh, oh, oh…fantastic!!! I started with the Onion Gratin which turned out to be french onion soup and it was good. The fried apple pie was beautiful and pretty tasty, as well.

  2. David James

    January 9, 2011 at 12:25 pm

    The British drama critic, Martin Esslin, when speaking before the Eugene O’Neil Memorial Theater about drama critics spoke these words that are also appropriate to food critics:

    You’ll be doing a very good thing for your readers if your can explain to them what’s going on so they can enjoy performances instead of just going because they think they should. Discrimination is the basis for a good life – otherwise everything tastes the same.

    Or, as critic Philip Hope Wallace once said:

    A critic is concerned with the end product and not with the means of manufacture. You don’t have to be an egg to make an omelette, nor a cook to know a good omelette from a bad one.

    I believe the role of a food critic is not being that of a Pollyanna but to educate the reader and most importantly the restaurant.

    Upon reading the review by Mr. Schwartz, my wife and I almost raced to the Brady Tavern to indulge in the “Good Life” so eloquently depicted by Mr. Schwartz. The restaurant is a beauty. Tasteful and subdued in decoration with music that did not compete with your conversation. The new bentwood chairs were attractive and comfortable. We were warmly greeted and escorted to our table by a very personable young lady.

    First, we asked to see the wine list. We enjoy wine with our meal but hesitate to order a wine the price of which exceed the cost of our meal. Unfortunately, their least expensive wine, $26, was twice the cost of their signature hamburger. So, we declined and had water. This a peeve of mine. A restaurant should offer a spectrum of wines. From the inexpensive ordinary to the exceptional and expensive. For lunch or a casual dinner an inexpensive ordinary wine should be offered since an appropriate wine, whatever the price, enhances the dinner. A considerate restaurateur knows this and offers wine for this purpose.

    We started with a most unusual restaurant appetizer, deviled eggs. That dish can take numerous configurations and these were excellent, served cold with a tangy filling. There was one egg, two halves which were consumed in seconds. However, at $3 for one egg, I was somewhat surprised.

    The waitress who, by the way, was a delight and was knowledgeable regarding the limited menu urged the Fontina cheese sandwich and the signature hamburger, the latter of which is depicted in the review of Mr. Schwartz.

    Katie selected the Fontina cheese sandwich. The Fontina used by the Brady Tavern was not the Fontina that comes from the Aosta Valley in Italy where it has been produced from as early as the 1100′s. It simply lacked the pungency that the high fat cows milk cheese should have. The cheese used was more akin to Mozzarella than the flavorful Fontina. Furthermore, the quantity of cheese used overloaded the bread in which it was carried, much as one might overload a pasta with a sauce. It actually oozed out of the sandwich in long stringy lava flows. The pesto which sauced the sandwich was the predominant flavor rather than being an accompaniment to the principal element of the sandwich. She left half of the sandwich.

    Now, lets analyze the signature hamburger. The picture of the hamburger presented by Mr. Schwartz in his review does induce an elevated degree of anticipation. Reading the description of this jewel in the center of the menu almost makes it a mandatory order to gauge the restaurant. I suggest that they move this entry to a less prominent place on the menu. The bun was round, smooth and beautifully proportioned. It is a flavorful bread, baked in house and is a great background for the patty. There, something got lost. Touted as a combination of three meats, the flavor became muted somewhere in its creation. Cooked to the doneness ordered, medium rare, the meat was not dry but not juicy, due I am sure to a shortage of fat. Generous quantities of blue cheese was in the cognac laced spread on the hamburger. The cognac, being intended to mollify the intensity of the cheese, failed in its assignment. Don’t get me wrong, it was not distasteful it was simply unexceptional. It did not measure up to the tout.

    We both had shoestring potatoes fried with slivers of garlic. The slivers of garlic are a clever touch but failed to overcome an inherent problem with this dish. Shoestring potatoes become cold shortly after removal form the fryer and long before the table due to so much surface area being exposed. That’s why shoestring potatoes are served room temperature and crispy not as a substitute for fresh fried potatoes.

    Don’t avoid the Brady Tavern. It has much to offer. A strong effort is being made by its owners to add another exceptional restaurant for Tulsa diners.

    • Brian Schwartz

      January 9, 2011 at 6:14 pm

      Oh I wish you’d ordered either the chicken or the pork
      chop. I think you would have approved. Never in my review did I
      comment on how the hamburger tasted, and in fact I stressed that I
      never tasted it. I’m not surprised at the lack of fat, that’s the
      problem with burgers made from premium meats, unless you use USDA
      Prime, which would double the price to around $30. The problem is I
      can’t satisfy everyone. The one time I criticized one dish in a
      restaurant I otherwise praised I got far too much vituperation, and
      even criticism from friends who should have been supportive.
      (“Maybe the owner invested his life savings in this restaurant and
      here you sabotage it by not praising it.”) I’ve decided that all a
      critic can do is tell the truth.

      • David James

        January 10, 2011 at 11:06 am

        Mr. Schwartz, assuming you are dispirited, do not be. The only way to avoid criticism is to do nothing and even that is not assured. I will reiterate the praise I gave you in an earlier post. For those of us who enjoy the Tulsa restaurant scene you provide a valuable service. Your views are both helpful and entertaining. It was poignant that in your last statement you acknowledged a stellar quality I believe you possess – that you are honest with your readers. I thank you.

        • Oldtowneben

          January 11, 2011 at 4:46 pm

          Never occurred to me have wine with a grilled cheese and hamburger.The pomposity of this David James review makes me want to go see the place and have a drink of water with a burger. Hold the cognac, which has no place on a burger in the first instance.
          Might even try a Fontina cheese sandwich, hopefully with Wisconsin Fontina aged at least 90 days.

  3. David James

    January 12, 2011 at 8:48 pm

    Thank you Oldtowneben for your comment because it raises issues which those interested in Tulsa’s food scene should consider.

    Should you only have wine with specific meals and only on special occasions? I suggest that you and many other people would answer that question yes. I would, to the contrary, answer the question no. You are an expressed connoisseur of hamburgers and would not consider a glass of wine with one. Many people however, including me, think a glass of beer is excellent with a hamburger or water, or a soda or a malt. My point is that wine should be considered as an alternative with the ones above mentioned. A hamburger is juicy red meat, a pleasing sauce, in this instance blue cheese and bread. Think of a steak with blue cheese butter and a loaf of crusty bread. Would not a glass of red wine go with that? I recommend to you that a glass of red wine would (and does) go with a hamburger (omit the mustard).

    Moving to your next cogent thought, that being that wine consumption is relegated to some perceived elite. Again, I respectfully disagree but concede that there is perception among many diners that the consumption of wine is not something done by their peers. Wine is no different than any other accompaniment to a meal other than possibly water which is primarily to wash down the solids consumed. Wine comes in a multitude of flavors just as does beer or a soda. I enjoy beers, sodas and wines. I recommend that you expand your choices and include wine as another option to accompany your next meal.

    This erroneous perception that wine is an elite drink is, unfortunately, fostered by many of our restaurants. They charge absurdly high prices with markups 3 to 4 times retail. So, when you look at a menu and see wines $30 and up and a glass of soda or a beer for a few bucks, one naturally thinks wine is not for us ordinary guys. Not all restaurants are that callous. An example that I think equates with a hamburger emporium, is Hideaway. A bread, cheese, meat and sauce pizza is superb and its flavor is heightened with wine. At Hideaway you can get a bottle of decent wine for $14 dollars, two glasses for you and your companion at $3.50 each, about the cost of a Bud Light, but considerably more flavorful. If restaurants offered the $14 dollar wine as well as the $140 dollar wine more of us would order wine with our meals and, most importantly, better enjoy our meal.

    Your perceptive observations raise a third issue, when to have wine? My answer is, any meal. We open presents on Christmas morning. With family gathered for this glorious occasion we served breakfast. We featured chocolate fondue into which we dipped crusty pieces of Belgian waffles. To accompany breakfast we had Champagne. It was a great combination. The point being, wine is not relegated to a special meal at a fancy restaurant but is a drink that you can enjoy at any meal.

    Wine is not only for Breakfast at Tiffany, and I am not in the wine business

  4. Scott

    January 13, 2011 at 12:36 am

    I don’t find the David James reviews to be pompous at all. Finally, someone with an extensive knowledge in food preparations and pairings who is willing to offer critique and praise equally. Too often in Tulsa all we see is praise for any new restaurant, especially those that are non-chains. I hardly read the Tulsa World and Urban Tulsa reviews any longer because they can’t be trusted to tell both the good and the bad. A review can be critical, but can still be positive by offering advice and suggestions with which a proprietor can use to improve their offerings (or readers can learn from).

    I’ve taken significant time to expand my learning about foods and wines, although my breadth of knowledge pales in comparison to Mr James’. I know enough to say that the background information (wine, pasta, cheese) he’s given in this review and his Hey Mambo review are spot-on. My recommendation to those who think his comments are pompous: set aside your prejudices, tune out the messenger if you’d like, but make sure you consume the message. There’s a lot to be learned inside it. Keep up the good work Mr James.

  5. Joe of Joe's Burger Search

    January 19, 2011 at 10:23 pm

    Sorry David James, but I disagree with your assessment of the Brady Tavern Burger. The meat blend is top notch and has adequate fat. Would definitely be more juicy if griddled instead on char grilled but still great beefy goodness. After adding the bleu mushroom sauce, wow. Also disagree on you assessment of the shoestring fries, at least the ones I had. Came out piping hot with yummy garlic bits that were outstanding till the end. I even loved the deviled eggs with their spicy dijon tang. This burger ranks up there as one of the better gourmet burgers in Tulsa.

  6. Thomas

    February 8, 2011 at 10:23 am

    Thank you David James for the great review. And also thank you Brian. I appreciate different perspectives on people’s experiences at a restaurant. I think Mr. James gives a perspective on restaurants based on the whole picture, not just compared to other Tulsa restaurants. He doesn’t allow restaurants to settle because they are in Tulsa. And I completely agree with your assessment on wine prices in Tulsa. They have become absolutely ridiculous. How does The Brook charge $4.25 for a glass of Honig Sauvignon Blanc when Wolfgang Puck charges $9? That makes no sense at all. People who think wine is for snobs just don’t have a clue.

    I think Mr. Schwartz errs on the side of being supportive to local restaurants which is not a bad thing either. I will check out the Brady Tavern soon and hopefully be impressed. From what I understand, this restaurant is owned by the same guy who owns McNellie’s, Fassler Hall, Yokozuna, etc. If that is the case, he is very proud of his restaurants and thus the prices on the menu reflect that. I find those restaurants to be on average, about 20% higher than other similar restaurants in the Tulsa area. And I’m not sure why. Maybe he’s charging for the atmosphere? Whatever the reason, I will give the Brady Tavern a try. I’m sure once again I’ll be disappointed with the price, but hopefully not with the food. I do know that a $13 burger in Tulsa, Oklahoma better be a dang good burger. That’s what they would charge for a burger in New York, LA, or Vegas.

    • Brian Schwartz

      February 8, 2011 at 12:29 pm

      I specifically said that the chicken and the pork chop were good by Manhattan standards, and I stand by that. I don’t know about the burger. I think you will enjoy it… except that the pork chop is now $22. Still, at Balthazar in N.Y., which reminds me a lot of Brady Tavern, $22 buys you a pounded chicken breast.

  7. Brian Schwartz

    February 20, 2011 at 12:10 pm

    I’m really glad you added your perspective and I hope you will write more for Tulsa Food, as you used to. Since there are 100 thousand readers a month, you will have a large, rapt and receptive audience.

    I hope you read and liked my original review, which I worked hard on, and I’m sorry I didn’t include criticism so you could make your restaurant better. But our meal and indeed our total experience was so good that I couldn’t think of anything to criticize! Grant Vespasian is a wonderful chef, he’s been on my radar since I read this in 2009:

  8. Joe of Joe's Burger Search

    February 20, 2011 at 2:56 pm

    Well put Elliot. I’ve quit buying bread for home use unless its either Farrell or LunaBread due to the quality difference. Yeah it costs a little more but it tastes so much better. The Russian Dressing that you make for your Ruben Sandwich at Dilly Deli is out of this world. Really should be marketed. Keep doing what you’re doing.

  9. David James

    February 20, 2011 at 8:07 pm

    Congratulations are also extended to Elliot. Reading different views of the same subject is helpful when focusing on a subject of common interest. The common interest here is that the readers of this blog are interested in the Tulsa restaurant scene. Furthermore, I believe they are interested in improving this scene by posting their comments both congratulatory and critical which are hopefully instructive to the patron and, especially, the restauranteur.

    In that vein of constructive comment, I reply to Elliot:

    Pricing of wine. Elliot buttresses the pricing of wine at his restaurants with the statement that it has been “…marked up well below industry standards.” I suggest that this is not a convincing basis for pricing. When an industry writes its own standards it is fair to say that the customer is not first and foremost in that industries eye. But, assuming there is a standard, lets examine one of the wines offered at the Brady to see what the “industry” believes is appropriate pricing. The Brady offers Pennywise Chardonnay at $28 a bottle. That wine is a $10 a bottle of wine and at the normal 10% case discount it is a $9 wine. If the “industry’ is marking up 300% a non deteriorating product that requires no preparation and only a modicum of knowledge to serve, especially if it is screw top, I suggest that the “industry” should revise its standard. Elliot explains that he and his chef spent considerable time perfecting a hamburger that requires a talented chef to produce and a wait staff to deliver for only $14 yet charges $28 dollars for a product that they set on the table. I suggest that the “industry” should revise its standard. I suggest that the “industry” should look at this from the viewpoint of the customer. Wine can be a great accompaniment to Elliot’s hamburger but he should offer a vin ordinaire to go with it. There are a multitude of them. At a less onerous price more people would buy and more people would begin to enjoy a wine with their meal. A benefit to all of us. Modern marketing has proved the truth of that observation.

    The cheese sandwich. Elliot deftly deflects the criticism of the sandwich by saying the sandwich price would exorbitant if Fontina cheese were used. The sandwich did not use Fontina cheese, as Eliot confirmed. A substitute was used. The criticism was threefold. The cheese was not as represented, that a poor substitute was used and that overly much of that poor substitute was used in the sandwich. Don’t tell the customer that you are serving foie gras and then serve them chicken livers using cost as an excuse.

    The disparaging remarks. To disparage someone is to deprecate or belittle them. When you disparage someone language is used to diminish the worth of the disparaged. It is personal. I urge Elliot to reconsider his attitude that a patron, like I, who criticizes his product is attempting to belittle him. That attitude is not helpful to having a meaningful discourse much less, understanding. Neither I nor, I suspect, Thomas nor Mr. Schwartz spent our time posting our comments to belittle Elliot.

  10. Thomas

    February 22, 2011 at 3:48 pm

    First things first, thanks for the follow up Elliot. I still standby my comments that your restaurants are a little on the pricey side. And you can take that for what it’s worth. As I’ve mentioned before, I’ve traveled extensively throughout the world and in comparison, in Tulsa, Oklahoma, I think the McNellie’s group’s restaurants are priced too high. You mentioned El Guapo’s and I must apologize but I’ve only eaten there once. I had the worst fish tacos I’ve ever eaten before, at El Guapo’s, and I refuse to go back.

    I eat at local restaurants all over Tulsa and the ones I frequent most often are the ones that offer great food at a great price. And by that, I don’t mean cheap. I have no problem paying a premium for anything as long as it is backed up by quality. Not just food but service and atmosphere.

    I ate at Brady Tavern last Thursday for lunch. We were not greeted when we walked in the door but were promptly seated. Our waitress made it to us about five minutes after sitting down. She told us that the soup of the day was a butternut squash soup that sounded appetizing. She also recommended the burger. My friend and I each ordered both.

    The soup came out quickly and my overall impression was so so. The soup was a step above lukewarm and I found it lacking flavor. Overall, I would not order that soup again. After finishing the soup, our bowls just sat there on the table. And sat there and sat there longer. I was surprised that no one came and took our dirty plates away from us. Even as the guy(manager I believe) checked on the table next to us. I find this inexcusable at a restaurant of this caliber and this pricing. To me, the price of a meal is derived, not just from the food, but the decor and service as well.

    Finally our burgers came out. We both ordered them medium and they were cooked to perfection. Although the flavors weren’t exactly to my taste(of no one’s fault but my own), I can recognize a well-cooked flavorful burger and this was one of them. The burger was very moist and juicy. I also thought all of the flavors went together very well along with the great homemade hamburger bun. Would I consider this a great burger? Probably. Although it wasn’t exactly what I like in a burger. The fries were average. They had obviously been sitting back in the kitchen for a while and lacked the proper temperature and crispness. After we were finished, again our plates sat there. I was shocked once again at how long it took for someone to come pick up our dirty dishes. And the only reason they got picked up was because our waitress came back to ask about the check.

    So let’s get down to it. What would I rate the Brady Tavern? For decor, I would give it an 8 out of 10. Maybe even a 9. I loved the atmosphere. For service I would give it a 4 out of 10 which is inexcusable. For quality I would give it a 7 because the burger was outstanding but the soup and fries were average. Overall, I’m looking at about a 6.5 or a 7 out of 10. Will I go back? Probably so. Although it would probably be for lunch and I wouldn’t make a special trip. Again, I thought for the price, the burger was a touch expensive.

    Now that Elliot is probably upset that I said something negative about one of his restaurants, I will follow it up with this. About a month ago, I got the best chicken wrap that I have ever had in my life at Dilly Deli. I guarantee it would stand up against anything anywhere. I went home and told my wife about it, it was so good. I think Dilly Deli is one of the best places in downtown Tulsa. Some of the best flavors and highest quality ingredients you can find hands down. And this is after visiting Australia last summer and enjoying some of the freshest food I’ve ever eaten. So thank you for a great product at Dilly Deli.

    • Brian Schwartz

      February 25, 2011 at 1:27 pm

      It’s wonderful that you are one of the 100 thousand people who visit this website every month. It greatly improves our quality to have your input. It saddens me, though, that it’s only the few anonymous critics that get your attention and that our reviews, which are not anonymous and which we work very hard to write, don’t.

  11. phillip

    February 28, 2011 at 2:08 pm

    remember Brian. if only 1 person is a critic that one voice is but 2% most say nothing be it good or bad. but its easier to rave about something then it is to just make the decision to not go back. so those anon critics should be placated, because to be honest there are many others who feel the same.

    mcneilies: I have noticed the fish and chips has changed. believe it to be batter. though the chips have always been great.

    Dili Deli: been a while but noticed the price is lets just say pricey.

    El guapo’s: good food. havent really ever had a bad meal i dont think. priced well.

    havent been to fastler hall yet but have heard great things.

    some may see my complaints as me being a complainer. its not that i complain about everything its because if i dont say something no one else will. BTW Elliot I have made comments twice about the fish and chips. has that word got back to you? if not you need to make sure the wait staff takes these things to heart and lets the manager know.

  12. Thomas

    March 3, 2011 at 11:22 am

    Phillip, I completely agree. It seems like the way society is anymore with all of the political correctness, if you say anything bad, you’re the bad guy. Even if what you’re saying is true. No one wants to step on anyone’s toes even if it’s beneficial to everyone. People spend more time talking about how great everything and everyone is instead of living in reality. I know people don’t like hearing that, but it’s true.

    You are exactly right, most people just don’t go back to restaurants if they have a bad experience. It’s easier to just go somewhere else. They don’t go through the time of talking to the manager or letting someone know of their experience. And many times, the people who do say something, are quickly dismissed as either just not getting it or being just plain wrong. If I’ve had a bad meal or bad experience somewhere, I guarantee other people have too. That being said, just because I have a bad experience doesn’t mean other people don’t have great ones. But if I were a restaurant owner, I would want to make dang sure that EVERYONE had a great experience in my restaurants. Every time. No matter what. And there ARE restaurants in Tulsa that do this. And if they screw up, they know it, and fix it immediately.

    • Brian Schwartz

      March 3, 2011 at 1:29 pm

      Oh if I thought the negative comments were correct, not a word would I say against them. Instead I’d apologize.

  13. Dominic

    March 5, 2011 at 1:08 am

    Critics are lucky if anyone cares of they’re opinion.

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  15. Thomas

    March 17, 2011 at 2:36 pm

    I had lunch today at Brady Tavern. I decided to give it another try since my last experience was just okay. Let me just say that I almost thought I was in a different restaurant today. We walked in the door and were promptly greeted and seated. We were taken to a great table by the window and almost immediately greeted by our server. From that point on, the meal just took off.

    I ordered the “almost gumbo” and we also ordered deviled eggs to start. The deviled eggs came out promptly along with some great homemade bread. In fact, the baguette was so good I ordered a loaf to take home. After the deviled eggs (which I thought were good but very mustardy if that’s even a word), my friend and I were curious if maybe the waiter had forgotten our soups. We then realized as he brought our food out that we were getting our entrees and soups at the same time. Honestly, this is the only negative with the entire meal. I fully expect to receive my soup before my meal, not with it, unless specified. But even the soup was great. It was hot, flavorful, and definitely something I’d recommend.

    For my entree, I ordered the chicken and goat cheese panini. Let me just say, wow! This sandwich was unbelievable. It was hot, crispy, and the goat cheese melted with the chicken was really remarkable. The fries on the side were also great. They were warm and crispy, and had a great balance of sea salt and garlic as well.

    To be honest, the Brady Tavern knocked it out of the park today. Other than our soup snafu, our service was good from the get go. And the food was fresh, flavorful, and very filling. I will be back. Soon.

  16. nick

    June 27, 2011 at 10:31 pm

    ate here twice last week.

    first, delicious but too salty olives; the family style fried chicken; sides of peas and grits: very good.

    the second time, shared a burger. the meat was VERY juicy–I would have photographed this burger and put it next to the word “juicy” in a dictionary!–in a state where people seem to like flat well done burgers with gravy, to criticize this burger for dryness seems bizarre. also shared mac & chese and the grilled vegetables & succotash: everything better than very good–just outstanding.

    I’ll also praise the wine list (without getting into the price debate)–by far the most unusual and interesting set of wines by the glass I’ve yet seen in this state.

    the room is dark, comfortable, just the right side of generic bistro. finally, both waiters were particularly pleasant.

    this is the first restaurant I’ve found in Oklahoma where I’m not just trying to convince myself it’s great because it gets some things right: were it located in Boston, LA, etc, I’d still eat here. terrific place!

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  18. Brian Schwartz

    July 30, 2011 at 12:53 pm

    Finally tried the Brady Burger and it’s one of the best in town. I just wrote a review of the burger and posted it on Tulsa Food Talk, so you should read it.

    Two things to note.

    1. You can skip the fries and get a huge plate of mac-and-cheese for only $3 extra. You should do this, the mac-and-cheese is delicious! Also you should ask for the burger on a separate plate even if you order fries.

    2. If you get cake or something for dessert, you can have a scoop of delicious homemade ice cream for $3 extra.

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