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- Folks Urban Market & Pantry Shines in the Vibrant Brady Arts District
Home of the Foodie
Webster’s defines a foodie as “a person having an avid interest in the latest food fads:” If good ole Webster is correct, then Boston Deli is the home of the foodie. Popular amongst Tulsans who want to experience their food without sacrificing presentation, Boston Deli is a purveyor of artistic fine food and innovators of foods that you think you know.
Ken and his staff reintroduce you to comfort food favorites by pairing food according to their flavor profile while staying true to the soul of the original dish. One great example is their Fire Roasted Vegetable Meatloaf. With a balsamic glaze and red onion marmalade, this is not momma’s meatloaf. They also serve some of the most thoughtful sides around. I suggest you try the sweet potato au gratin with caramelized onion and chipotle cream and the creamy spinach with melted Gouda.
Committed to bringing the sexy back to meal time, they have also crafted a specials menu that you can count on and be blown away by. One favorite of mine is their Hot Coffee Spice rubbed Beef Steak Tenderloin. Served on a fresh baguette with big eye swiss, horseradish mayo, sautéed onions and mushrooms, this dish will leave you longing for hump day as if it were the weekend. Artistic, but accurate, Boston Deli accomplishes their goal of getting their guests to truly relish the meal. FOODIES beware… you might fall in love and call this place home.
The Boston Deli Grill and Market
6231 East 61st Street South
Tulsa, OK 74145
Having grown up a southern Louisiana boy, John got his love of food from his Momma.
“I learned my first important cooking lesson while assisting her with gumbo. She stressed the importance of the roux and how it required plenty of time and attention. She was cooking ‘Sunday gumbo’ for 30 plus people, and her dish was the main dish. She went to take a phone call and asked that I stir nonstop, otherwise the roux would burn. I did great until I started watching tv and forgot to continue stirring. Within thirty seconds I had burned the roux. At that moment, the dinner plan changed, and I forever learned the value of good cooking.”