Is your investment strategy truly tax-e cient?
Tax-e cient investing is more than just reducing taxes – it’s about optimizing investment returns while aligning with financial goals. Investors can significantly enhance their after-tax wealth by leveraging tax-advantaged accounts, strategically selecting investments, timing asset sales wisely, and utilizing loss harvesting and charitable contributions.
However, tax laws are complex and subject to change. Consulting with a tax professional and a financial advisor is essential to ensure these strategies align with individual financial situations. At Arvest Wealth Management, we’re ready to work with you and your professional tax advisor to help you navigate these decisions and develop a tailored investment plan that balances growth and tax e ciency.
At the Table with Tulsa
Growing up, I had the chance to live abroad, where my plate was often a passport. From the comfort of German classics—think fresh Käsebrot savored at lunch from the local market—to the bliss of a still-warm pain au chocolat paired with a perfectly foamy café crème in Paris, I learned early on that food is about so much more than flavor. It’s about culture, creativity, and connection.
When I moved to Tulsa, I never expected to find that same sense of wonder—but to my delight, this city continues to surprise me with its culinary artistry and the community that rallies around a shared meal.
Tulsa’s food scene isn’t just growing—it’s thriving, and what makes it truly special is the people. Chefs, brewers, bakers, and homegrown entrepreneurs open their kitchens and hearts with equal generosity. There’s a kind of openness here—a willingness to experiment, to collaborate, and most importantly, to invite everyone to the table. It’s supportive, it’s quirky, and it’s uniquely Tulsa.
This October, we’re diving fork-first into that spirit. We sat down with James Calley Brewing Company, based in Sapulpa, for a deep dive into brewing methods that go beyond the ordinary (spoiler: you’ll never look at your pint the same way again). We also peek into 1925 at The Mayo Hotel, where legacy meets a modern approach to cooking and hospitality in one of the city’s most iconic spaces. And because food is about more than indulgence, we highlight the inspiring work of Food on The Move Tulsa, an organization reimagining how access to fresh meals can transform lives.
Whether you’re sipping, snacking, or savoring, this issue celebrates the creativity that flavors our city. Here’s to raising a glass—and a fork—to Tulsa, where every bite tells a story.
Cheers,
KENDRA ZALDIVAR, CO-PUBLISHER
@TULSACITYLIFESTYLE
October 2025
PUBLISHER
Macye Reynolds | macye.reynolds@citylifestyle.com
CO-PUBLISHER
Kendra Zaldivar | kendra.zaldivar@citylifestyle.com
EDITOR
Brock Reynolds | brock.reynolds@citylifestyle.com
ACCOUNT MANAGER
Corbin Zaldivar | corbin.zaldivar@citylifestyle.com
STAFF PHOTOGRAPHER
Kacey Gilpin | kaceygilpinphotography@gmail.com
CONTRIBUTING WRITERS
Mel Boban, Angela Broockerd
CONTRIBUTING PHOTOGRAPHERS
Kevin Harper, Janie Jones
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Josh Govero
LAYOUT DESIGNER Rhiannon Coffman
QUALITY CONTROL SPECIALIST Brandy Thomas
The Conwell Team
• One- & Two-Time Closing Options
• Up to 95% Loan-to-Value1
• Interest-Only Payments During Construction2
• Flexible Construction Terms
• Up to 55% Debt-to-Income Ratio
• Easy-to-Use Online Portal
Photography by Kevin Harper
Optimize Your Brain & Gut Health!
Introducing the Brain & Liver Health Clinic, specializing in the powerful connection between gut health and cognitive function.
Enrolling:
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Listening Carefully to your Story
Incorporating Evidence Based, Integrative and Functional Medicine Approaches
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Taking Time to Help Set and Achieve Individual Health Goals
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New Classes, New Moves: Try Barre+Fusion at Pilates by Lauren
Pilates by Lauren is shaking things up with exciting new classes! Try Barre—a little Pilates, a little ballet, and a whole lot of pulse—or Fusion, which blends reformer, tower, and sometimes chair exercises for a full-body challenge. Don’t wait to elevate your practice—sign up for your first class and secure your spot today at vagaro.com/us04/PilatesByLauren.
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A New Destination for Beauty and Relaxation!
Get ready, Tulsa! Balance Med Spa is officially open, bringing the ultimate selfcare experience right to your neighborhood. From rejuvenating facials and relaxing massages to advanced skincare treatments and wellness therapies, they’ve got everything you need to refresh, recharge, and feel your best.
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Fall Into Your Dream Home This Season
This fall is the perfect time to make a move! First United Mortgage offers luxury mortgage services tailored for Tulsa’s high-end homes, helping you cozy up in your dream space before the holidays. Ready to upgrade or buy your next home? Reach out to The Conwell Team at (918) 921-5272—your local experts here to guide you every step of the way!
Tulsa Flag Mart Opens in TUL
Need a bite before takeoff? Tulsa Flag Mart, nestled in Concourse A by the American, Delta, and Allegiant gates, is a charming, locally-owned offshoot of Andolini’s. Think fresh pizza slices, chewy bagels, Topeca coffee, and Tulsamade souvenirs—including the ever-iconic Tulsa flag—that are worth carrying on. Perfect for fueling up and picking up a piece of home before your flight.
Small Sliders Rolls into Tulsa with Big Flavor
Tulsa is about to get a whole lot tastier! Small Sliders, the fast-growing slider-focused restaurant concept, is officially opening its doors near Tulsa Hills. Known for its craveable cheeseburger sliders, bold flavors, and fun vibe, Small Sliders is bringing its one-of-a-kind experience to Green Country.
New Bronson Brookside Library Set to Open Later this Year!
Big changes are coming to a beloved neighborhood spot! The new Bronson Brookside Library, rising just a block south of the current branch, will more than double in size, feature outdoor reading areas, a drive-through window, and bright, spacious meeting rooms. It’s a little library renaissance—on your very own block!
1925 at The Mayo
HONORING LEGACY, CREATING MEMORIES
ARTICLE BY KENDRA ZALDIVAR | PHOTOGRAPHY BY KACEY GILPIN
When The Mayo Hotel opened in 1925, it quickly became one of Tulsa’s most iconic landmarks. Built by brothers John and Cass Mayo, the 18-story property embodied the spirit of the oil boom era and stood as a hub of elegance, luxury, and hospitality. Presidents, celebrities, and leaders once passed through its grand lobby, leaving behind stories that became part of Tulsa’s cultural fabric. Nearly a century later, that legacy is being reimagined through 1925, the hotel’s newest restaurant and bar, born from a vision of honoring history while creating something new for today’s Tulsa.
For owner Macy Snyder-Amatucci, the project is as much about stewardship as it is about innovation. Her family’s dedication to preserving The Mayo Hotel inspired every detail of 1925, from the Art Deco design touches to the warm, sophisticated atmosphere. “It’s a continuation of the story,” she notes, describing the restaurant as an extension of the hotel’s legacy of hospitality while offering a modern space for the community to gather.
Bringing that vision to life is Executive Chef Cameron Werry, who worked closely with Snyder-Amatucci to craft a dining experience
that feels historically grounded yet modern. “The name honors the year The Mayo Hotel opened. Macy and her family wanted the restaurant to be deeply rooted in that history,” Werry explains. For him, the process began on sketch paper, envisioning not a hidden kitchen, but a space that placed chefs at the center of the guest experience.
That concept evolved into a restaurant where guests don’t just dine—they engage. The open design encourages conversations between chefs and diners, fostering what Werry calls a “holistic experience” meant to create lasting memories. His menu reflects that philosophy: dishes that are timeless, intentional, and inspired by personal storytelling rather than fleeting trends.
The journey from concept to completion spanned over a year of planning, culminating in a three-month buildout that transformed the vision into reality. The result is a space that blends The Mayo Hotel’s historic grandeur with a fresh culinary program—one Tulsa has already embraced. Guests have offered glowing feedback, and 1925 has quickly earned its place in the city’s dining scene, not only as a restaurant but as an extension of The Mayo Hotel legacy itself.
Looking ahead, Snyder-Amatucci and Werry emphasize that 1925 is meant for every Tulsan to enjoy. As Werry puts it, “Tulsa deserves this”—a dining experience that feels welcoming to all, where guests can celebrate milestones, enjoy a night out, or simply gather with friends.
Nearly 100 years after The Mayo Hotel first opened, 1925 carries forward its spirit of elegance and hospitality, shaping new memories for a new generation while honoring those who came before.
The Team:
From left to right: Executive Chef Cameron Werry, Owner Macy Snyder-Amatucci, General Manager Kacey King, and Oscar Perez Chef de Cuisine.
Learn More:
Experience the elegance of 1925 at The Mayo Hotel, where history meets modern dining. Open for dinner Tuesday–Saturday and brunch on Sundays, 1925 offers a thoughtfully curated menu designed to delight every guest. Whether celebrating a milestone, enjoying a night out, or gathering with friends, visitors can savor exceptional food and atmosphere. To view the menu, learn more about the restaurant’s story, or make reservations, visit TheMayoHotel.com/1925 or call 918-582-6296.
NGTRADITION ANDCOMM
ARTICLE BY KENDRA ZALDIVAR | PHOTOGRAPHY BY KACEY GILPIN
THE STORY OF JAMES CALLEY BREWING COMPANY
“There’s no better way to do beer than this.”
— Randy Calley
Beer is more than a drink—it’s a story thousands of years in the making. From ancient Mesopotamian gatherings to European monasteries perfecting their craft, beer has always been about connection, creativity, and community. Every pint carries that legacy forward.
In Sapulpa, Oklahoma, that story finds new life at James Calley Brewing Company. This isn’t just another brewery—it’s a dream turned into a landmark. Here, oldworld tradition meets modern innovation, fresh beer pairs with craft food, and the heartbeat of the community can be felt in every pour.
The journey to JCBC wasn’t a straight path. For co-founders Randy Calley and James “Jim” Dilley, it began more than a decade ago in the garage, experimenting
with homebrews and imagining what it would mean to bring a brewery to Sapulpa. That dream took shape in 2019, when they purchased a historic downtown building that opened as a livery stable in 1915 and, over the decades, housed a variety of distribution businesses and a machine shop.
But turning a vision into reality wasn’t easy. Delays, red tape, and finally a global pandemic tested their resolve. Still, they pressed on. In 2024, James Calley Brewing Company finally opened its doors—not just as a brewery, but as a vibrant hub of food, music, and hospitality. “We were fortunate to work with people that really wanted this to happen, from our contractors to equipment providers to the City of Sapulpa; everyone was on board,” Jim explains.
“That’s what we wanted— to be the place where people feel at home.”
— Jim Dilley
(from left to right) Ellamai Queen, Nic Fulmer, Betty & Randy Calley, Jennifer & Jim Dilley, Amanda Stephens, Jen Wagner, Makinley Oare, Megan Harris
The kitchen wasn’t even part of the original plan, but just months before opening, inspiration struck. “We have craft beer, but in our minds, we also wanted craft food, which partner and General Manager Amanda Stephens and Jen Wagner brought to life,” Randy shares. “Anyone can make good beer. Not everyone can be a true hospitality station.” That philosophy quickly became their foundation.
Freshness is central to everything at JCBC. Traditionally, beer is brewed in one vessel, fermented in another, and transported again before serving. JCBC does things differently. Using a unique system designed in Canada by BrewHa Equipment, they brew, ferment, finish, and serve from the very same vessel—a method so rare they may be the only brewery in the country using it as the manufacturer intended. Straight from the tank to your glass, JCBC calls it Vessel to Vessel™.
“It’s the idea of having the freshest beer possible,” Randy says. “There’s no better way to do beer than this.”
The approach not only protects flavor and ensures consistency but also conserves resources, using less water and energy than traditional methods. While other brewers wonder how JCBC pulls it off, Jim and Randy remain focused on the people walking through their doors, not on filling shelves in faraway stores.
Their beer menu reflects that balance of tradition and creativity. European styles like German lagers and Czech pilsners provide a foundation, while JCBC adds its own twist. The Black Lager—bold yet unexpectedly smooth—proves that dark beer doesn’t have to feel heavy. Equally important is JCBC’s commitment to quality ingredients, like malt from Proximity Malt, a company known for regenerative farming practices that restore soil health. “Every order comes with a report showing
the environmental impact saved,” Randy notes. “That matters to us.”
What truly sets JCBC apart, though, is its role as a gathering place. The building was designed for brewing, but it thrives as a space for connection. Upstairs, the mezzanine hosts small wedding receptions, rehearsal dinners, and community events. Downstairs, live music fills the air, turning Thursday nights into a Sapulpa tradition. Larger events can also be accommodated on days they are normally closed.
“At first, music wasn’t part of the plan,” Jim admits. “But once we tried it, something clicked. By April we were booked out the rest of the year. Now, bands reach out from Texas, Ohio—you name it.”
Regulars have turned JCBC into their own version of Cheers. “We have people who come three nights a week now,” Jim laughs. “That’s what we wanted—to be the place where people feel at home.” Jim’s wife, Jennifer, and Randy’s wife, Betty, were responsible for the elegance and class of everything from the lighting and artwork to the comfort of the furniture.
In a crowded craft beer market, where many breweries chase distribution deals, Jim and Randy see a different future. “The market is saturated,” Jim says. “Breweries that try to compete with a retail model often don’t make it. The ones that last are the breweries that focus on being a community hangout and local pub, which is how craft beer really got started.”
That philosophy echoes beer’s oldest traditions. For thousands of years, beer wasn’t mass-produced—it was local, fresh, and tied to the people around it. JCBC is bringing that spirit back to Sapulpa.
This October, the brewery will celebrate its first anniversary. In just one year, it has grown from a dream into a cornerstone of Sapulpa life. With live music, evolving food specials, and new seasonal beers, the story is only beginning.
CONTINUED >
“We want people to feel welcome,” Jim says. “To walk away knowing they didn’t just have a great beer, but a great experience. That’s what it’s all about and our entire staff lives by it.”
James Calley Brewing Company proves that beer is more than a beverage. It’s a bond, a tradition, and a guiding light that brings a community together. And in Sapulpa, that light is burning bright.
ARTICLE BY KRISTEN MAITLAND | PHOTOGRAPHY PROVIDED
A FAMILY'S JOURNEY INTO JUICING
KRISTEN MAITLAND FINDS NOURISHMENT, JOY, AND CREATIVITY THROUGH JUICING
Twelve years ago, when my son was just thirteen, he was diagnosed with Eosinophilic Esophagitis. The condition caused his throat to constrict, making eating painful and frightening. As his weight dropped, we knew we had to find a way to nourish him without worsening his fear. That’s when our juicing journey began.
We quickly realized that most store-bought juices were not the answer. They were loaded with sugar, preservatives, and additives that didn’t align with our family’s eating habits. On top of that, years of digestive struggles and food elimination trials had already forced us to avoid dairy and other triggers. What we needed were nutrient-dense recipes that actually tasted good— something our son would be excited to drink.
So, we invested in our first juicer, choosing a model sturdy enough to handle whole fruits and vegetables with minimal prep. For a busy family, the process had to be quick, simple, and sustainable. What started as a medical necessity soon became a family ritual.
Experimenting with recipes brought fun back into our kitchen. My kids became little “mad scientists,” tossing in spinach, carrots, cucumbers, and beets, then balancing the flavors with apples, oranges, or berries. Fresh herbs like mint and basil added surprising twists. Through trial and error, we discovered our golden rule: 80% vegetables, 20% fruit. This kept the juices nutrient-packed while still being delicious.
Juicing gave us more than just a way to feed our son—it gave us hope and joy in a challenging season. It became a daily reminder that even in hard times, small, creative choices can bring healing. What began as a desperate attempt to get calories ended up transforming the way our whole family looked at food.
OUR FAVORITE JUICE RECIPES
+ Apple, Carrot & Ginger- Bright, refreshing, and just the right kick of spice.
+ ABC Juice (Apple, Beet, Carrot, Citrus)- Sweet, earthy, and citrusy—our kids’ all-time favorite.
+ Watermelon & Mint- Light, cooling, and perfect for hot summer days.
DIRECTIONS
1. Set up your juicer, cutting board, and knife. Wash and prep your favorite vegetables and fruits.
2. Juice the vegetables first, filling the glass about ¾ full.
3. Add fruits for sweetness and finish with a small amount of fresh herbs to taste.
FOOD ON THE MOVE: LASTING SOLUTIONS FOR FOOD SECURITY
LEARNING. GROWING. EMPOWERING.
ARTICLE BY ASHLIN GUSTIN | PHOTOGRAPHY PROVIDED
Food on the Move is creating resilient food systems that nourish and empower communities through access and education. Throughout each month, Food on the Move and its partner organizations join together to support better nutrition and local food systems across the region. With continuous hands-on training and innovative year-round growing, Food on the Move is designed to make a lasting impact that will be felt for years to come.
Through collaborative partnerships with community organizations, corporate sponsors, government agencies, and a vast volunteer network, Food on the Move has been a consistent presence in Tulsa for over a decade. In 2024, Food on the Move’s Food and Resource Festivals distributed 150,854 pounds of produce and 14,632 hot meals, serving a total of 8,167 households. With live music, dancing, children’s activities, fresh produce, and hot meals, these events are designed to nourish both body and soul. Access should not be a luxury, so it is imperative that guests leave not only with fresh, healthy food but also with the reassurance that they belong to a caring community.
Responding to the increasing demands of surrounding communities, Food on the Move began construction on The Food Home Campus, a three-phase initiative designed to strengthen Oklahoma’s food system. This project encompasses an urban farm, food hub, and community gathering space, all designed to provide year-round access to healthy food, support local farmers, and offer educational opportunities in sustainable agriculture. The Food Home Campus is designed to be a place where learning, growing, and access come together. The innovative facilities will provide hands-on training in hydroponics, aquaponics, and traditional farming through which individuals will learn to grow their own fresh and healthy food. Looking ahead, these initiatives will continue to drive the mission forward, creating long-term solutions for food security and economic empowerment. This campus is more than a farm; it’s a place to gather, share knowledge, and create a more sustainable food network.
“Building a better community – one bag of groceries at a time.”
- TAYLOR HANSON (FOUNDER OF FOOD ON THE MOVE)
This wouldn’t be possible without the continued support from dedicated volunteers, community partners, and generous donors. To see how you can make an impact, visit FoodOnTheMoveOK.com.
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
Glazed Pear & Chicken Sandwich
Honey
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
At Pilates by Lauren, we’re committed to helping you to be and feel like your best self. Pilates is an exercise method originally developed by Joseph Pilates in the early 1900’s, and has since grown in popularity and changed with more modern discoveries in how to exercise in the best way possible.
Sweet & Spicy
Grilled Chicken Sandwich
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
INSTRUCTIONS
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
Roasted Tomato & Mozzarella Caprese French Bread Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Macye turned a magazine into community.
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
Tulsa City Lifestyle
Published by Macye Loved by Tulsa
1515 E 15th St. Suite 101, Tulsa, OK 74120 918.872.0443 | www.cyclebar.com | @cyclebartulsa Empower. Inspire. Elevate.
PRESERVING THE LEGACY OF TULSA’S FINEST HOMES
Your home’s story deserves a global stage.
Through partnerships with American Dream TV, RE/MAX Global, and Saint Francis Health System, I connect Tulsa’s most distinguished homes with discerning buyers — both local and relocating — while helping preserve the unique heritage and character that define our city’s finest communities.
LYDIA HERRING
(918) 607-0406 | lydiaherring.remax-oklahoma.com LydiaSellsOK@gmail.com | @LydiaSellsOK
A SELECTION OF UPCOMING LOCAL EVENTS OCTOBER 2025
OCTOBER 11TH - 12TH
Brush Creek Bazaar (Tulsa Fall Festival)
10900 S Louisville Ave
This family-friendly festival offers a delightful mix of live music, arts and crafts, food trucks, handmade jewelry, face painting, and more. It’s a perfect opportunity to enjoy the crisp fall air while supporting local artisans and vendors.
OCTOBER 16TH - 19TH
Zeeco Oktoberfest Tulsa
River West Festival Park | 4:00 PM
Zeeco’s Oktoberfest Tulsa brings Bavarian tradition to the heart of Oklahoma with authentic German food, music, and entertainment. From lively polka bands and carnival rides to craft beer and family-friendly activities, the festival captures the spirit of Munich in Tulsa. Raise a stein, enjoy the camaraderie, and celebrate one of the city’s most beloved annual events!
OCTOBER 17TH
Trey Kennedy The Relatable Tour
The Cove at River Spirit Casino Resort | 7:00 PM
Trey Kennedy brings his "Relatable Tour" to The Cove at River Spirit Casino in Tulsa. Known for his sharp wit and relatable humor, Kennedy blends observational comedy with personal anecdotes that resonate with audiences nationwide.
OCTOBER 18TH
Brookside BooHaHa
48th Street to 33rd Street along Peoria Avenue | 9:00 AM
The Brookside BooHaHa is Tulsa’s largest Halloween celebration, featuring a festive parade, kid-friendly activities, face painting, costume contests, and trick-or-treating along Peoria Avenue. Local businesses join in with candy and booths, creating a fun, family-friendly atmosphere for all ages. The event is hosted by the Brookside Business Association and TulsaGo.
OCTOBER 25TH
TTCU Tulsa Run
812 E Admiral Blvd | 7:30 AM
The Tulsa Run features 15K, 5K, and 2K races through Tulsa’s iconic neighborhoods. Open to runners and walkers of all ages, the event finishes near Boston Avenue and draws thousands for a festive fall race experience.
OCTOBER 31ST
The Official Halloween Bar Crawl by Crawl With Us
Rabbit Hole Bar and Grill | 4:00 PM
Get ready to celebrate Halloween like never before! On October 31st and November 1st, Tulsa will host a spooktacular TWO-DAY bar crawl featuring creepy cocktails, outrageous costumes, and an electrifying atmosphere. Participants will make their way through Tulsa’s top bars with exclusive drink deals, Halloween-themed entertainment, and surprises lurking around every corner.
Want to be featured?
