Best Restaurants in Tulsa (2025)

A Tulsa Arts District staple where the hearth sets the tone—handmade pastas, local produce, mesquite‑kissed meats, and thoughtful wines. Consistently packed and praised by diners, it’s a polished but lively snapshot of downtown dining at its best.

Matt and Yara Amberg’s produce‑forward kitchen blends French technique with Levantine accents—think whipped feta, pristine seafood, and seasonal vegetables in the lead. Highlighted by Southern Living and a James Beard semifinalist chef pedigree, it’s a refined Brookside anchor.

From the Living Kitchen team, FarmBar’s multi‑course menus tell a regional story—Oklahoma grains, local vegetables, heritage meats, and ferments—served with optional wine or zero‑proof pairings. James Beard–recognized leadership and a steadfast commitment to local farms define the experience.

Lisa Becklund and Linda Ford bring regional Italian cooking downtown: handmade pastas, smart antipasti, and a tight wine list. With its chef a 2024 James Beard semifinalist, il seme channels modern Italy while sourcing from Oklahoma producers.

Ben Alexander’s sleek Asian steakhouse centers on tabletop grilling and an omakase path that pairs pristine cuts with Korean flavors. Recognized by the James Beard Foundation and covered by local critics, it’s an energetic downtown splurge.

A family‑run portal to Dominica and the wider Caribbean: callaloo, oxtails, jerk wings, and tropical cocktails. Chef‑owner Eben Shillingford has been a James Beard semifinalist, and the room hums with Arts District warmth.

An 1932 institution near the airport where you pick your fish from the case—broiled, grilled, fried, or smoked. Long lauded by national outlets and locals alike, it’s Tulsa seafood culture in its purest form.

Downtown’s Ecuadorian gem serves flaky, baked empanadas, yucca bread, and weekend ceviche, with plenty of gluten‑free options. Celebrated by state tourism and local writers, it’s heartfelt cooking that broadens Tulsa’s Latin flavors.

A rare Indonesian kitchen in Oklahoma, this family spot turns out soulful nasi padang, sate, and the namesake slow‑cooked beef rendang. Praised by locals and listed by TravelOK, it’s a flavorful detour worth planning for.

Since 2011, Juniper has been a canvas for seasonal, locally sourced cooking—chefs riff on Oklahoma produce, pastas, and proteins in an intimate dining room near the PAC. A downtown go‑to praised by local critics and diners.

An independently owned steakhouse with USDA Prime beef, thyme‑brushed finishes, and a deep wine list curated by certified sommeliers. A polished Arts District standard for business dinners and celebrations without the chain feel.

Local wood‑fire cooking with Oklahoma farms front and center—brunch to dinner. Recognized by the James Beard Foundation for Outstanding Hospitality, SMOKE balances comfort with craft in the heart of Cherry Street.