Latest News

  • Kitchen 66 lends helping hand to new restrauteurs

    Tulsa is home to many restaurants that have stood the test of time, but for every one restaurant that finds success, there are dozens that don’t make it past the first or second year. The Lobeck Taylor...

    • Posted July 27, 2016
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  • People Behind The Plates : Matt Leland and Leo Guerra

    In this interview with Matt Leland and Leo Guerra we got a behind the scenes look at what sets Yokozuna apart and the people that make that happen. Special thanks to Restaurant Equipment and Supply for making...

    • Posted July 26, 2016
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  • Topeca Coffee Featured with Local Chef’s Cooking Class

    Shannon Smith— chef, teacher and world traveler– brought her finesse to a recent class experience featuring unique desserts and the local flavor of Topeca Coffee. For over 16 years, Smith has traveled the globe learning cooking techniques in...

    • Posted July 25, 2016
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  • Thai Village Treats Guests with Friendliness and Flair

    If you are obsessed with Thai Food, like our entire TulsaFood staff is, you will never be disappointed with Thai Village. Especially now that Tulsans can now easily and efficiently order take out through the local app...

    • Posted July 20, 2016
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  • Tulsa: The Catfish Epicenter of the World

    Recently, persnickety chef star Gordon Ramsay enjoyed one of Oklahoma’s most compelling pastimes – noodling for catfish. Ramsay, not one to cower from a challenge, fought brilliantly to capture a mammoth Oklahoma catfish of his own. But,...

    • Posted July 18, 2016
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  • Dos Bandidos Delivers Authentic Cali-Style Mexican flavor to South Tulsa

    A Vera Cruz taste experience is now available just a few miles south on Memorial in Bixby, Oklahoma. Dos Bandidos, owned and operated by brothers Carlos Lopez and Luis Lopez, features a casual, upscale and colorful ambiance...

    • Posted July 12, 2016
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  • The Parish at Hodges Bend New Must-Try Menu

    Hodges Bend has now firmly established itself in Tulsa, Oklahoma as a swank bar synonymous with craftsmanship and attention to detail. And it is no surprise that their food service extension, The Parish, follows in the same...

    • Posted July 6, 2016
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  • How to Make Moroccan Meatballs in a Tagine

    Ingredients for Meatballs : 1 1/2 pounds ground beef, 1 medium onion, finely chopped, 1/2 cup bread crumbs, 1/4 cup chopped cilantro, 1 egg (beaten), 2 garlic cloves (minced), 1 tsp. turmeric, 1/2 tsp. cayenne pepper, 1/2 tsp. ground cinnamon, 1/2 tsp. ground cumin, 1/4 tsp. ground ginger, 1/2...

    • Posted July 5, 2016
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  • Tavern and Fassler Hall compete in nationwide “Blended Burger Project”

    The James Beard Foundation recently launched a nationwide challenge for chefs to compete in Their Blended Burger Project™. As described by the foundation this is designed as “a movement that strives to make burgers better by blending ground meat...

    • Posted June 29, 2016
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  • Top-Notch Nosh: MixCo Bar Features New Food Menu by Nico Albert

    I was directed to a simple address – 3rd and Denver. I was expecting to find my destination among the shiny new buildings that have occupied this area of downtown Tulsa. Instead, I find Mixed Company hidden...

    • Posted June 28, 2016
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  • Russ White – Molly’s Landing

    In this interview we got a behind the scenes look into the eclectic steakhouse right off of Route 66, Molly’s Landing. Many claim Molly’s to be one of the best, if not the best, steakhouse in the...

    • Posted June 27, 2016
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  • Dining with Dad

    This Sunday is Father’s Day. It’s really not empty sentimentalism to set aside one day a year to focus in on what a big deal it is to be truly loved by a parent. In that spirit,...

    • Posted June 17, 2016
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  • Stillhouse Bar & Grill Boasts Serious Pub Grub in a Fun Atmosphere

    Imagine a bar and grill tame enough for a business lunch, cozy enough for happy hour and rowdy enough to let you cheer uninhibited during the big game. This concept has come to life at the Jameson...

    • Posted June 13, 2016
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  • Indisputably Delicious Food from Sinbad Rotisserie Chicken

    Fact Number One:   Oklahoma is land locked.  This geographical fact – along with our agrarian heritage –influences our food resources thereby influencing the food we consume. Fact Number Two:  Oklahomans love our meat and potatoes.  Most...

    • Posted June 7, 2016
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