Taco Lovers Cheer as Mr. Nice Guys Moves in at Guthrie Green

By on May 2, 2017

The last time we checked in at Mr. Nice Guys, they had just set up shop at their first takeout brick and mortar location, but they started out serving their signature Costa Rican flare from a food truck. In fact, they were one of the first food trucks to hit the Tulsa scene five years ago, and they’ve been so well-received, that they were recently given the amazing opportunity to permanently set up shop at a familiar stomping ground. You can now get your taco fix any day of the week at their new dine-in location right on the Guthrie Green.

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True to form, the former Lucky’s on the Green space has been freshened up with bright colors and tropical details. The awkward electronic ordering kiosks are gone, replaced by a friendly front-of-house staff that serves you from inside the airy, naturally lit dining room.

This should be the center of the Green,” says Scott VanTuyl, who owns the company along with partners Mike Emery and Brandon Shelest. “The name of our restaurant is Mr. Nice Guys, so we have to be nice to people … We want people to be excited about coming up to talk to us and have a beer!”

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Scott explains that the traditional dining experience has been the biggest transition in the new space: “On the truck, you’re front of the house, you’re back of the house, you’re everything, and you’re right there … here it’s more of a traditional restaurant style which is new for us.”

The “guys” have indeed stepped up their presentation for in-house dining, plating their entrees with sturdy patio dishes lined with fresh banana leaf (which is actually cheaper, biodegradable, and more sustainable than paper!). You can also now order their tacos in an impressive “flight” of ten tacos, which immediately had our mouths watering and stomachs grumbling.

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We couldn’t leave without sampling every taco filling option, and it was quickly apparent that the familiar Nice Guys flare is right where it should be. A few favorites emerged, including carne asada (a seasonal specialty), jerk chicken, and spicy pork. All the meats are incredibly tender with an overall mild flavor — perfect for pairing with a range of sauces from house made crema, to a uniquely bright orange carrot habanero salsa. The restaurant also stocks award-winning local Baby D’s Bee Sting salsas which are a great add-on for some extra kick.

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Several other popular entrees have made it onto the menu, including their delicious baked mac n’ cheese. It’s made to order with any of their regular taco meats and sauces, topped with smoked gouda and cilantro (we highly recommend adding on fresh avocado and sweet caramel bacon). Not sure about this unique combination of flavors? Don’t knock it until you try it. It might just become a fast favorite.

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They also serve a variety of fresh wraps, rice, bowls and salads. There’s really something for everyone, and they’re almost all customizable with the proven array of meats, veggies, and sauces. It’s worth noting that Mr. Nice Guys stands apart from other “street taco” establishments, often characterized with crispy grilled meats and greasy sauce. The Nice Guys menu comes from Costa Rican inspiration, after all, and everything here is fresh and light, begging to be paired with some housemade salsas and a cold beer.

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Don’t forget that on “Taco Tuesdays” all street tacos are a dollar off. Chicken, pork, and veggie are just $1 with specialty meats for $2. The new location is open from 11 a.m. to 10 p.m. from Monday through Saturday, and 11 a.m. to 9 p.m. on Sunday. Whether for a weekday lunch, dinner, or a late night snack, we nightly recommend checking out the new Mr. Nice Guys location on Guthrie Green.

At the end of the day, it’s the same great tacos, mac, and more that have drawn Tulsans for years. “The fact that we are doing the same food (plus some extra stuff) helps things go smoothly,” shares Scott. “It’s been good for us to make that transition. We can always rely on the food.”

About Lucas Forsythe

Lucas and his wife Hannah love food! They combine backgrounds in photography and journalism to share stories of great restaurants all over Tulsa. When they're not dining, they run their own creative "micro agency," providing branding, marketing, and photography to small businesses across the U.S.

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