TulsaPeople September 2025 by TulsaPeople

the food issue

Leaders with Heart

COLLABORATIVE. PROFESSIONAL. DILIGENT.

- DR. JASON MARTENS

These words, spoken by Dr. Jason Martens, reflect what he hopes to be remembered for most in his lifetime. From his roots in Fairview, Oklahoma, to the corridors of Hillcrest’s Chapman Breast Center, Jason’s path into medicine has been shaped by a steadfast commitment to improving the lives of others.

“From a young age, I always wanted to be a doctor,” he says. “I loved science and challenges, and I admired the doctors in my hometown and other doctors I came to know. Helping others while engaging in a complex profession appealed to me.”

That early admiration, combined with a passion for problem-solving, led him through Oklahoma State University and on to the University of Oklahoma College of Medicine, where he discovered his calling in radiology. He currently is President of Tulsa Diagnostic & Interventional Radiology and is the former President of Hillcrest Medical Staff.

For Jason, radiology entails more than reading images — it is about deciphering puzzles that lead to life-changing answers.

“I truly love the team approach of radiology, working with technologists, administrators, staff, and other physicians.”

One of the most meaningful aspects of his work is in women’s health. At the Chapman Breast Center, Jason plays a vital role in early cancer detection and patient reassurance. “To see women go through cancer treatment and beat it is special,” he says. “Some of our patients are still coming back for mammograms 25, 30, 35 years later after their cancer diagnosis, and that is a true miracle and testament to their strength, faith, and modern medicine.”

Outside the hospital, Jason, his wife Stephanie, and their family are active members of Life Church and support many local organizations, including Building All Children, Tulsa Food Bank, and the Tulsa Boys Home, among others. He also maintains lifelong friendships formed during college at Sigma Chi fraternity, serving today on its Housing Corporation.

Jason recalls an upbringing in which his family participated in community, school, and church activities. He and his brother,

Galen, were always encouraged to give their best, especially when helping others, and that giving spirit continues to inspire his family today.

“From small-town FFA roots to building a life in Tulsa, Jason has always carried through on his commitment to leadership and service, all while building his career and raising a family here,” says Tom Bennett III, President and CEO of First Oklahoma Bank. “Jason doesn’t let things fall through the cracks. Whenever people have problems, Jason is the one people will call. I can’t say enough good things about Jason. He is fantastic.”

When it comes to banking, Jason appreciates First Oklahoma’s personal touch. “From tellers to the president, everyone is friendly and approachable. They know your name and are willing to help at any time…The leadership is trustworthy and knowledgeable… Outstanding from top to bottom!”

freedom THERE IS FROM ADDICTION

If you or a loved one is struggling with addiction to opioids or other substances, talk with an expert at the OSU Addiction Recovery Clinic about outpatient treatment options, and get on the road to recovery today.

OSU addiction medicine specialists provide customized care for adults and adolescents using treatment options that may include medications, counseling and behavioral therapy, and support groups.

OSU Addiction Recovery Clinic 5310 E 31st St #1102, Tulsa | 918-561-1890

Care that goes beyond. osumedicine.com

Conditions treated include:

• Substance use disorders - alcohol, opioids, smoking, vaping, marijuana, stimulants

• Co-occurring psychiatric or mental health concerns

• Compulsive behaviors such as gambling, shopping, gaming, etc.

Call 918-561-1890 to schedule an appointment or visit osumedicine.com to learn more.

Cat Cox is Tulsa’s ﬁrst James

LOCALS SUPPORTING LOCALS

How Tulsa’s interconnected ecosystem of farmers and food producers are working in harmony with restaurants and retailers to elevate local products and one another.

BY JUDY ALLEN

7 longtime Tulsa restaurants continue to thrive thanks to dishes perfected over decades and customers who feel like family, all while representing the best of Tulsa to neighbors and visitors alike.

NATALIE MIKLES

CITY DESK

Lisa Riley makes food art.

Library branch honors patron’s father. Accessing affordable, nutritious food. New storefront’s niche knives. 53

Talking restaurant design. Longtime Mediterranean grocer. Tulsa-themed glassware. Connie wants a quick brown fox. 46

TABLE TALK

Chili season approaches. French pastries in Jenks. 3 places for a diner breakfast. TU’s new lager.

LIFESTYLE

Cat Cox is the baker behind Country Bird Bakery, and Tulsa’s ﬁrst James Beard Award winner.

Ascension St. John Medical Center is always prepared for an emergency. As the first and only American College of Surgeons verified Level I Trauma Center in northeastern Oklahoma, our care teams have the right people, knowledge and tools to treat even the most severe and complex injuries, delivering lifesaving care when it matters most.

Scan the QR code or visit ascension.org/StJohn to find lifesaving care.

Iwas giddy when we rst started discussing that the September issue would be themed “ e Food Issue.” ere is so much to write about and highlight in Tulsa’s ever-growing food scene.

As the James Beard nominations were made, followed by the awards presentation in June, there was no question that we had to talk to Tulsa’s rst James Beard Award winner Cat Cox . As the founder of Country Bird Bakery, Cox has developed a following of devoted breadheads who line the sidewalk in front of her ird Street storefront each Saturday and occasional ursday. I loved Digital Editor Lauren Rogers’ Q&A with the Tulsa boomerang that begins on p. 30. As she describes in the conversation, Cox is part of a tight-knit food community that bolsters and supports one another.

at community is re ected in the business-to-business interactions that happen every day between the farmers and businesses highlighted in Judy Allen’s feature on p. 42. In today’s world, more people want to know where their food comes from and want to support local growers, producers and makers. As restaurateurs and chefs seek farm-to-table ingredients, customers are helping make it all work.

Looking for a plate of nostalgia? On p. 34, Natalie Mikles dives into Tulsa’s oldest restaurants and tells us about the owners, managers, cooks and servers who have been serving us for decades. You can’t go wrong with lunch or dinner at any of these restaurants. e oldest? It’s Ike’s Chili, which began downtown in 1908. Today it is a Route 66 mainstay whose chili draws in locals and travelers looking for a dose of comfort.

One of my favorite places to pick up specialty food items is Jerusalem Market, a Middle Eastern and Mediterranean

grocer stocking items you’re only going to nd locally at this family-owned shop (p. 58). Before last year’s holiday season I picked up a great deal on cardamom and raw pistachios that I used in many of my baked goods.

In addition to these and many other food-centric pieces found in this issue, you’ll also learn more about the man whose name now adorns Tulsa City-County Library’s new Brookside location (p. 18). A chance encounter between me and Johnny Polygon earlier this year led to this month’s pro le of him re ecting on his new lm career and sobriety journey (p. 20).

Starting on p. 65, this issue also includes another robust and beautiful TulsaPeople Home section edited by Kendall Barrow Get a peek at designer Mel Bean’s residence and her favorite spaces. Toni Garner ’s oral air is celebrated. Bunk beds have been given a major upgrade in several recent home renovations. Architect Donald Honn’s legacy continues to ourish in the ever-stylish Lortondale. Plus, this year’s Home Remodeling Showcase — a presentation of the Home Builders Association of Greater Tulsa’s Remodelers Council — features eight recent projects. is has been an absolutely delicious issue to put together. Dig in! tp

Anne Brockman EDITOR

TulsaPeople Magazine is published monthly by 1603 South Boulder Avenue Tulsa, Oklahoma 74119-4407 P: 918-585-9924 F: 918-585-9926

PUBLISHER Jim Langdon

PRESIDENT Juley Roffers VP COMMUNITY RELATIONS Susie Miller

EDITOR Anne Brockman

DIGITAL

City Desk

NEWS CAUSES PASSIONS

To the point

Specialty knives for seasoned chefs and at-home cooks can be found at the recently opened Broadtail Knife Co. Owner Tanner McCord sources cutlery from Japan and provides knife-sharpening services from his Route 66 storefront.

TULSA STATE FAIR:

Since 1903, the Tulsa State Fair has attracted countless fairgoers with livestock events, thrilling rides, live performances and, of course, the food. As organizers prepare for this year’s fair — Sept. 25-Oct. 5 at Expo Square, 4145 E. 21st St. — here’s a look at 2024’s highlights. — ANNE BROCKMAN

FAST AND FREE

Those who have signed up for volunteer positions involving the preparing or serving of food may be required to secure a prior food handler’s permit, but groan not! Tulsa Health Department is now offering a no-cost online training course that allows volunteers to receive a permit quickly and hassle-free.

“This is intended for people who serve food that is not for payment — think volunteers at the t-ball concession stand, or volunteers who staff the BOK Center or ONEOK ﬁeld for their child’s band or sports team, etc.,” says Leanne Stephens , THD marketing and communications director.

“We are one of the few health departments in the country to offer free volunteer food handler training and permits.”

To get a feel for the types of questions volunteers will be trained and tested on, here’s a sampling:

WHICH GROUPS OF PEOPLE ARE MOST AT RISK FOR FOOD-BORNE ILLNESS?

a. Children and teenagers

b. Men and women in their 40s

c. Everyone has the same risk

d. Children, pregnant women and the elderly

WHEN REHEATING FOOD TO 165F, YOU MAY USE A MAXIMUM OF:

a. 30 minutes

b. 1 hour

c. 2 hours

d. 4 hours

WHERE SHOULD CHEMICALS BE STORED WHEN THEY ARE NOT BEING USED?

Disney on Ice had 10 performances with 19,747 tickets sold

16,982 entries were made to the livestock and horse show from 4,038 exhibitors

a. On the work table, next to the food

b. On the top shelf, above the to-go containers

c. On their own shelf located below or away from the food and food equipment

d. On top of the ice maker

To learn more about the free online volunteer class, scan the QR code or call 918-595-4300 and ask for the food safety training coordinator.

ANSWERS: D, C, C

CHEROKEE ART MARKET

OCTOBER 11 – 12

Twenty Years of Native Artistry Refined. Resilient. Revered.

Celebrate two decades of honoring and showcasing authentic Native American art and artists. Join us and find your connection to Native culture and expression — through art.

HARD ROCK HOTEL & CASINO TULSA

SEPTEMBER

COMPILED BY MADISON WALTERS

Sept. 5 FIRST FRIDAY ART CRAWL

Native artistry comes alive in downtown during the First Friday Art Crawl. In collaboration with Tulsa Artist Fellowship, Indigenous artists will present their work and a hands-on creative experience. This is a special preview of the upcoming Cherokee Art Market. tulsaartsdistrict.org

Sept. 6 LET'S GO TO NEVERLAND!

Expect magic, mischief and musical mayhem in this evening cabaret of role reversal as voices young and seasoned come together to reimagine Broadway classics like you’ve never heard them before. pembrokeplayers.com

Sept. 6-7 NEON PRAIRIE

Neon Prairie music festival is back at POSTOAK Lodge for its second year with a stacked lineup of acts like Steve Aoki, Silversun Pickups, the Floozies and more, as well as a host of local artists! neonprairiefest.com

Sept. 9 TULSA DRILLERS VS. ARKANSAS TRAVELERS

Head to ONEOK Field for a discounted gameday! Tickets for the lawn are only $2, as are hot dogs, ice cream, tacos and popcorn. tulsadrillers.com

Sept. 14 OKLAHOMA BIRTH OF LEGENDS FESTIVAL

Live music abounds at this festival celebrating its third year at Guthrie Green. Read more about it on TulsaPeople.com. Find Oklahoma Birth of Legends on Facebook.

Sept. 20 HARVEST BEER FESTIVAL

Presented by McNellie’s, more than 60 breweries will be on-site for this beer sampling celebration at ONEOK Field. events.beerfests.com

Sept. 20 MONARCHS ON THE MOUNTAIN

Join the celebration of eastern Oklahoma’s vital role in the incredible Monarch butterﬂ y migration! The event at Chandler Park features educational activities, food trucks, plant sales and more. tulsaurbanwildernesscoalition.org

Sept. 20 “POLTERGEIST”

Screening in honor of Tulsan William F. Matthews , this special showing will include a Q&A with production designer James H. Spencer circlecinema.org

Sept. 20 TULSA SHOW AND TELL

The Museum of Tulsa History will host Show and Tell, a fun event that celebrates eclectic memorabilia, trinkets, classic cars and more. tulsahistory.org

Camera-ready

An unexpected career path has led Lisa Riley from the corporate o ce to becoming a food stylist.

BY NATALIE MIKLES

Lisa Riley didn’t set out to become a food stylist. Her background was in marketing and then petroleum scheduling — not exactly a direct path to making food look camera-ready.

“I got into it backwards,” says Riley, who took her rst food styling gig six years ago at a friend’s request. She now works regularly with restaurants, ad agencies and corporate clients across Oklahoma and beyond. “I loved it and kept at it.”

e most asked question Riley receives is “Do you use fake food?” But from the beginning there was really only one thing Riley insisted on that she still holds to today: only using real food. For example, while working with QuikTrip as one of her clients, she uses the same ingredients, measurements and kitchen equipment the store employees use to avoid anything looking fake or misrepresented.

So why does the food we see on billboards, in magazines and on product labels look better than the real thing?

Well, one of Riley’s favorite hacks, for example, is denture cream. She came up with the idea one day while struggling to keep soft tortillas folded in place for tacos. Now instead of holding them tight and saying “3-2-1” to the photographer before removing her hand and jumping away for the shot, she puts a little of the beige cream on the inside of the tortillas and — voila — her photos have never looked better.

“And I go through toothpicks like nobody’s business — to hold hot dogs in place, to keep buns from rolling,” she says.

e rst day she tried the denture cream on set, everyone clapped. And that’s part of what she loves about the work — the collaborative e ort between the photographer, producer and client.

“I get to meet new people and make their product look amazing. When someone tells me that sales went up after a shoot we did? at’s the best.”

Sometimes the days are long. Riley recently worked on a shoot for pizza that took seven hours to photograph six pizzas. Some of these pizzas were destined for billboards — meaning every detail had to be billboard-ready.

“ at one piece of sausage that we’re trying to make look good is going to become 8 feet on a billboard,” she says. “When it’s on a package or on a billboard, everything needs to look super precise, super perfect.”

And when she sees her work in the wild, it’s still a thrill.

Riley was recently grocery shopping when she saw a package for a Head Country Bar-B-Q spice mix she had styled.

“I was so excited when I saw my work on that box, so I bought all of them,” she says. tp

Many people in Tulsa know Lisa Riley as the owner of three local Pinot’s Palette franchises, which she has owned for more than 13 years. But about six years ago Riley also found her way into food styling, and today works for companies like Andolini’s Worldwide, Made in Oklahoma Coalition, QuikTrip, Head Country Bar-B-Q and many others.

Bridging the gap

Statewide nonproﬁ t o ers a uniﬁ ed approach to connect Oklahomans with resources to access a ordable, nutritious food.

BY MARNIE FERNANDEZ

What began as a statewide research project on food insecurity in 2015 has transformed into a multi-faceted nonpro t dedicated to ensuring all Oklahomans have access to three meals a day, every day.

e research report showed the Sooner State was lagging behind others in food insecurity and recommended forming an organization that could address the issue statewide, while still serving the speci c needs of each community. As a result, Hunger Free Oklahoma was founded in 2016.

“Hunger Free Oklahoma is a unied approach to the issue and solutions surrounding hunger,” says Chief Program O cer Richard Comeau, who works out of Hunger Free Oklahoma’s Tulsa o ce. “We believe that hunger is solvable, and our approach is to provide resources, bridge

services and facilitate collaboration with e orts and programs already in place.”

Hunger is not only a dire problem faced by many; it is also costly. According to HFO, a growing body of evidence shows poverty and food insecurity in childhood have lasting impacts on health and socioeconomic outcomes in adulthood — costing Oklahoma over $1.4 billion each year. According to the USDA, 15.4% of Oklahoma households are food insecure, and 79% of SNAP participates are children, seniors or disabled.

“We have some of the worst food insecurity statistics in the country. However, sustainable solutions do exist,” Comeau says, adding that through HFO’s publicprivate partnerships, the organization annually serves more than 350,000 Oklahomans.

Statewide e orts include programs such as Double Up Oklahoma, where Hunger

Free Oklahoma will match SNAP dollar for dollar (up to $20 per day) for fruits and vegetables. Local projects include grassroots e orts in communities to get more people engaged in SNAP and providing them with local resources to access nutritious food.

“With the passage of recent legislation, it will become more di cult for Oklahomans to access SNAP and other similar programs,” Comeau says. “Our work is now more important than ever.” tp

For those interested in learning more about Oklahoma’s hunger issues and solutions, Hunger Free Oklahoma is hosting Hungry for Action on Oct. 1-2. This two-day conference in Norman is open to the public. For more information, visit hungryforaction.org.

Richard Comeau is the chief program officer for Hunger Free Oklahoma, an organization founded in 2016 that provides resources, connects Oklahomans with services and facilitates collaboration to address food insecurity. Comeau is photographed at Oasis Fresh Market, 1725 N. Peoria Ave., a store that accepts SNAP benefits. HFO is working to get more people engaged with the program’s resources to access nutritious food.

Cutting edge

Craftsmanship is on full display inside Broadtail Knife Co. An intricate sculpture of a ship featuring a dragon on the prow is an eye-catching welcome at 1513 E. 11th St., Suite B. In the display case next to the boat carving are a couple Mcusta Damascus folding knives, which showcase a modern take on the Higonokami (a type of knife that has been prominent in Japan since the 1800s).

Since opening April 15, owner Tanner McCord has been busy acquiring more merchandise for shoppers ready to level up their kitchen accoutrement or those searching for the right gift.

“There is some stuff from Japan that I have on order that the lead time is, like, two to three years,” McCord explains. “There are designated knife villages in Japan, and so there’s deep family traditions where people have been making these knives by hand for years and years — that type of intentionality in knife-making is what I’m striving to keep in my shop.”

The antiques placed amid the Japanese- and American-made cutlery for sale are from McCord’s grandparents. Both of his grandfathers served in Japan via the U.S. Army and Air Force. In the corner of the shop stands a handmade partition McCord’s maternal grandfather had commissioned during his time stationed in Okinawa.

McCord found his way into selling specialty knives in part through his work in the culinary industry. Once part of the Et Al. chef collective, which was a James Beard Foundation Best New Restaurant Semiﬁnalist in 2023, McCord grew an appreciation for the tools needed to produce quality results. This is why, in addition to selling knives, he also offers knife sharpening services for home and professional chefs starting at $8 a blade.

Soon McCord plans to host workshops demonstrating best practices for knife handling. But ﬁrst, he has a trip to Japan scheduled to bring back more product.

“Every October they do the big Seki Knife Festival, which is a weekend where makers of all sizes and backgrounds come out,” McCord says. “I’ll be able to go do some shopping and hand pick a variety of knives to bring back for folks right before the holidays.” — LAUREN ROGERS No dull merchandise at Broadtail Knife Co.

Tanner McCord works on a knife at his shop, Broadtail Knife Co.

ARTS SCENE

ON EXHIBIT

ART AND AWARENESS

This September, Tulsa City-County Library’s VERSES returns for a night of live poetry, immersive installations and spoken-word performances.

Now in its third year, VERSES is a fundraiser and community art show that raises awareness and funding for TCCL’s Ruth G. Hardman Adult Literacy Service.

“It’s a unique way to introduce people to the program who may not have heard about it otherwise,” says Mandy Durham, TCCL literacy services manager. “The literacy program doesn’t have a ton of publicity and relies primarily on word of mouth, so we wanted to start an annual event that would be appealing to lots of different people.”

This year, attendees can expect a large variety of performances with more of a focus on hands-on and interactive experiences. Last year, local group Beta BetaMax combined live music with colorful video feeds playing on vintage televisions.

The event differs from other library events. “It’s people from the community who are participating, and to me reﬂects how the literacy program works,” Durham says. “For one evening, people can come together to celebrate local art and the literacy program and raise awareness.”

Along with the live entertainment, VERSES features original artwork each year for its merchandise. This year’s designs are illustrated by Dan Rocky and will appear on event merchandise printed by Mythic Press. — MEGAN TURNER

Sept. 27

VERSES

6-9 p.m. Central Library, 400 Civic Center • tulsalibrary.org/verses Tickets start at $30.

Beneﬁ ts Ruth G. Hardman Adult Literacy Service.

The artists behind “Still” at 108|Contemporary — Lissa Hunter, Jane Sauer, Jo Stealey and Carol Stein — have been friends almost as long as they’ve been creating.

In their 70s and 80s, the career artists are independent with separate practices, but each deals in ﬁber and sculpture processes like weaving, cloth, paper, basketry and the like.

“We started out together, and we have continued together,” Hunter says. “At this point, we think it’s rather delightful and maybe a little unusual that we’re all still working — some of us even more than we ever have, in terms of doing our own work.”

Though they live in different cities — two in Maine and two in Missouri — the friends have stayed in touch over the years, more recently through video calls that began during the pandemic. Between catching up on work and life, they decided to show their work in an upcoming exhibition and pitched it to 108|Contemporary, 108 E. Reconciliation Way; after being accepted they just needed a theme.

“We’re still doing this. We’re still making art,” Hunter says. “That idea kind of became a word game.” She explains the exhibit showcases a kind of “moment in time quality” of each artist’s work.

Hunter’s work “Biography” is one of the works on display. Each element of Hunter’s sculptures is something she either made from scratch or found and transformed.

“Still” is on display through Sept. 20. — BLAYKLEE FREED

“Biography” by Maine artist Lissa Hunter is part of the exhibition “Still” on display at 108|Contemporary.

Scenes from past VERSES events

Celebrate creatively

A father’s love of reading and education is memorialized as the new Brookside library namesake.

BY CONNIE CRONLEY

How do you publicly honor a man so humble he didn’t want his name publicly displayed?

Leslie Pritchard found a creative way to celebrate her late father, Donald Bronson Atkins, a longtime Tulsa attorney. She and her husband, Bob, donated the lead gift of $5 million for the new Brookside branch library and named it Bronson Brookside, using her father’s middle name.

ey also commissioned a 4-by-5-foot painting in his honor from Patrick Gordon to hang in the library. In keeping with the honoree’s unassuming demeanor, it is not a portrait of the man but a painting of things

Earlier this year two-time James Beard Award winner Ted Genoways, Ph.D., released his newest book “Tequila Wars: José Cuervo and the Bloody Struggle for the Spirit of Mexico” to rave reviews from the New York Times, the Wall Street Journal and more. Chronicling the tumultuous and hidden history behind Mexico’s oldest alcohol brand, The University of Tulsa professor spent nearly a decade compiling and meticulously researching what would become his sixth full-length book. You can purchase “Tequila Wars” at Magic City Books or via Genoways’ website, tedgenoways.com. — MADISON WALTERS

he loved: his lucky silver dollar, a stack of books, his desk in the Philtower building in downtown Tulsa and more.

Bronson Brookside — one of four Tulsa City-County Library branches (others are Rudisill Regional, Owasso and South Broken Arrow) being expanded or replaced in the My Library, Our Future campaign — will open this fall at 46th Street and Madison Place. “My dad loved the library,” Pritchard says, “and loved the city of Tulsa. He was always a big reader. He and our mom (Ellen) used to take my brothers and me to the (old Florence Park branch) library every two weeks to get books. So, we grew up reading.”

She rst learned about the TCCL capital campaign at a Peggy V. Helmerich Distinguished Author Award dinner given by the Tulsa Library Trust and TCCL in 2023. “When (CEO Kimberly Johnson) made the announcement they were going to do four libraries, I thought ‘Wow. Isn’t that incredible.’” Fast forward and her “Wow” is now a reality.

“It’s beautiful — all glass,” Pritchard says of the new 15,000-square-foot branch. Surrounded by greenspace, it is twice the size of the current Brookside library, which was built in 1967.

Donors joining the Pritchards for the new Bronson Brookside are e Anne and Henry Zarrow Foundation, e Helmerich Trust, Hardesty Family Foundation, and the Sanford and Irene Burnstein Family Foundation. CEO Johnson says gifts to the My Library, Our Future campaign “allow us to rebuild four of the most used branches in our system, creating new opportunities for thousands of Tulsans.” tp

Leslie Pritchard at the new Bronson Brookside Library, which will have a large children’s section, activities room and outdoor playground when it opens later this fall.

OCEAN WAVES

Johnny Polygon never thought he’d live past the age of 27, so when he was diagnosed with congestive heart failure at the “old” age of 34 in 2018, he assumed his time had nally come. Rather than change his ways, the Tulsa-based recording artist, producer and actor leaned into the same rock ‘n’ roll lifestyle that had contributed to his health crisis.

Success early in his career had resulted in a record deal, opportunities to work with artists like Nas and Kid Cudi, and a single featured on MTV, VH1, an HBO television series and a feature lm. According to Johnny, it also had resulted in an excess of “sex, drugs, lying and cheating” throughout his 20s and 30s.

“I found myself circling the drain for a few years, losing friends and then getting sh*ttier friends, then people dying and suicides, and me being convinced that I had the saddest story of all, which is dangerous for an addict or an alcoholic,” he says.

In 2023, Johnny nally became “sick and tired of being sick and tired,” and ended up in rehab.

“It was the hardest thing I ever did, and the best decision, hands down, I ever made in my life,” he recalls.

Two years later, Johnny says his life is “180-degrees changed,” improving his health with sobriety, diet and exercise. While he’s continued to create music, he’s branched out into lm, and it’s a medium he loves. He has a part in Tulsa lmmaker Sterlin Harjo’s upcoming series “ e Lowdown,” which premieres Sept. 23 on FX. Although Johnny never predicted this career path, he’s grateful for the opportunities.

“I never had any aspirations of acting, and the next thing I know, I’m on set with (star and Executive Producer of “ e Lowdown”) Ethan Hawke and (actor Kyle) MacLachlan. We’re eating lunch together, and we’re talking about things and we’re hanging out,” he says. “And I’m like, ‘What a world; what a life!’ I never, in my wildest dreams, anticipated this turn.”

Johnny likens this journey to sur ng. He says the water keeps him sober.

BY JULIE WENGER WATSON

“When I got the diagnosis, my drug and alcohol use just skyrocketed,” he says. “I think it’s because I felt I had a death sentence.”

“When I was living in LA, I would wake up in the mornings and go sur ng. You paddle out into this dark ocean, and you don’t know if there are sharks or sea monsters, but the last thing you’re worried about is whether or not there’s going to be still water because it’s the ocean. It’s never going to relax. It’s never going to chill. It’s always moving. It’s always evolving,” he says. “ at’s my philosophy toward life. We’re all oceans, and the relationships, the opportunities, the pain, the sorrow, happiness — they’re all waves, and they’re all coming, and we can decide which ones we want to ride.”

For more information, nd him on Instagram @johnnypolygon. tp

Johnny Polygon is riding the waves of life.

Recording artist and producer Johnny Polygon has returned to Tulsa sober and found a new medium: film.

MUSIC NOTES

Now streaming

Revolutionary choreographer and dancer Martha Graham famously exhorted her friend and fellow choreographer Agnes De Mille to “keep the channel open.” Graham’s thoughts on the value of authentic self-expression, the creative process and staying true to oneself have inspired generations of creatives. They’re also the inspiration for both the name and the concept of “The Channel,” a podcast co-hosted by multi-disciplinary artist Trueson Daugherty and Chris Davis , founder of the Tulsa-

based media company Pop House. The podcast also was created with support from Will Retherford and Ferrell Dixon

Now in its second season, “The Channel” is recorded and ﬁlmed at Riverside Studio (The Spotlight Theater), 1381 Riverside Drive. The show features the hosts in conversation with a diverse range of artists from Oklahoma and beyond.

“The main function of the show is for people to explore whatever it is that makes us want to be creative, that creative force, that creative energy,” Daugherty says.

According to Davis, guests aren’t limited to traditional artists. Upcoming episode guests include entrepreneur Megan Shepherd, ﬁlmmaker Miller and hip-hop artist Steph Simon

“It’s a really broad deﬁnition of creativity. Even entrepreneurship is an art form. You’re creating a business. You’re creating something out of nothing,” he says. “The ethos of the show is that we’re all artists on some level, and everybody starts with that creative spark and that creative impulse.”

For Daugherty the show is an extension of his own artistic journey.

“I believe in the power of art, and it informs everything I do,” he says. “Creativity helps people grow and understand themselves and have access to aspects of their own psyche. I’m kind of an evangelist for it. I want to spread it, investigate it, try to understand it and practice it. The show is another way for us to keep that conversation going.”

Episodes of “The Channel” are found on YouTube @pophousemedia. The show is also available in audio-only format on all podcast platforms.

— JULIE WENGER WATSON

“We’re deﬁnitely not your grandpa’s VFW,” says Katie Belle, manager at Tulsa’s VFW Post 577.

Located in a century-old building in the heart of the Pearl District, 1109 E. Sixth St., the VFW is not just a sanctuary for veterans; it’s also a community gathering place known for hosting events like social dances and music since the ’50s.

This month, Tulsa’s nonproﬁ t Horton Records continues its Friday Hang at the VFW. The series of free Friday concerts takes place in the VFW’s 21-plus Centennial Lounge. September’s shows include music from blues guitarist Seth Lee Jones 5), Hosty (Sept. 12), Tori Rufﬁ n and Freak Juice (Sept. 19), and blues rock from Dustin Pittsley (Sept. 26). Shows begin at 7 p.m.

Belle is pleased with the relationships that have developed since the Friday Hang ﬁrst began in April.

“I’ve noticed a lot of connections being made and renewed with the musicians and the patrons,” she says. “It’s wonderful to see the same happy faces back every week and to see those same faces turning up at weekly lunches and breakfasts in the dining hall downstairs.” Visit hortonrecords.org for more information on Friday Hang. Visit vfw577.org for more details on the VFW. — JULIE WENGER WATSON

Editor’s Note: Julie Wenger Watson is a board member of the nonproﬁt Horton Records.

“The Channel” podcast hosts Trueson Daugherty and Chris Davis interview Steph Simon, center, for an upcoming episode.

Jared Tyler and Casey Van Beek

Cocktails and dreams

Longtime Celebrity Club owner Mike Samara built a reputation of impeccable style and service.

BY MICHAEL OVERALL

Making room for a new state o ce complex in the early 1960s, Oklahoma o cials used eminent domain to clear four square blocks of land north of the Capitol building, tearing down multiple homes and businesses, including Mike Samara’s Shangri-La supper club.

“It was probably the biggest break of my life,” Samara would say years later, “because it sent me to Tulsa.”

By 1962 he owned the Stadium Liquor store and Library Restaurant next-door to each other on 11th Street near e University of Tulsa. He was visiting the store one day when a liquor wholesaler told him about a little club for sale and asked if he wanted to see it.

“Yeah, I’ll go out there,” Samara answered. “I’m not doing anything.”

“(It’s) east of town, way east of town,” said the wholesaler, Lou Abraham, who would later become Samara’s close friend.

“Well,” Samara said, growing frustrated, “where east of town?”

“Way out there — 31st and Yale,” Abraham said.

e Broken Arrow Expressway was under construction at the time, adding another headache to a notoriously treacherous intersection where the Katy Railroad crisscrossed the narrow streets. Celebrity Club sat near the southeast corner, where it had barely been open more than a year but had already driven three consecutive owners into bankruptcy. Now the club was looking for buyer No. 4.

Samara called a friend who knew Tulsa a lot better than himself and asked if it was a good deal.

“Yeah,” the friend said. “If you think you can make it.”

“I can make it,” Samara said.

e son of Lebanese immigrants and the youngest of 10 children, Samara was born

in 1924 in Oklahoma City, where he started working in restaurants at age 12.

It was when he was 32 and the manager of an Oklahoma City supper club called the Jamboree that he got to know a regular customer named Mickey Mantle, a native Oklahoman who happened to play center eld for the New York Yankees. Mantle recruited Samara in 1957 to manage one of his investments — a brand-new Holiday Inn in Joplin, Missouri.

After the state legalized liquor sales in 1959, Samara returned to Oklahoma to take over the old Jamboree, remodeling it and renaming it Shangri-La. e supper club ourished under his ownership — until, of course, the state of Oklahoma tore it down and Samara went looking for new business opportunities.

e state’s new alcohol laws still didn’t allow restaurants to sell liquor “by the drink,” but members of a private club could bring their own bottles and pay to have

their own liquor served to them. at’s why the Celebrity Club in Tulsa was a “club” and not just a bar.

In 1963 Samara took ownership, kept the name, added a small dinner menu, and more or less complied with the liquor laws. He called it “liquor by the wink.” If Celebrity Club ever sold bottles of liquor instead of making members bring their own, it never got caught.

“We operated pretty tight,” Samara once told an interviewer. “If someone walked in o the street, we wouldn’t have served them.”

Celebrity Club became known for panfried chicken, grilled steaks and a Caesar salad prepared tableside, but members came for the millionaire ambiance as much as for the menu. After the original Celebrity Club burned down in 1965, Samara rebuilt the place and lled it with gilded-framed artwork and expanses of crushed red velvet.

But Samara himself, always impeccably dressed and unfailingly polite, seemed to be the club’s main attraction.

“ e men all want to shake hands and talk to him,” Samara’s daughter, Paula Osko, once said. “And the women all want a kiss from him.”

Samara’s most enduring contribution to Tulsa’s food scene, however, came in 1984, when he successfully campaigned for Oklahoma to let restaurants sell wine, liquor and full-strength beer. e Alcoholic Beverage Laws Enforcement Commission gave him the state’s rst permit for liquor by the drink on June 19, 1985.

“ is really makes me happy,” Samara said that day as a crowd gathered to watch Celebrity Club serve the state’s rst legal mixed drink: a vodka and tonic.

Samara died on Nov. 1, 2018, at the age of 94. e restaurant closed after the 2021 holiday season and the building was torn down in September 2024. tp

Mike Samara inside Celebrity Club in 2016

Lemon-Aid Project

Beneﬁ ts the Lemon-Aid Project. thelemonaidproject.org

Gold Medal Gala

Beneﬁ ts Special Olympics Oklahoma. sook.org/gala

Recharge: Roots and Boots

Beneﬁ ts the Sustainability Alliance. thesustainabilityalliance.org

Vision Dinner

Beneﬁ ts Tulsa Community College Foundation. tccfoundation.org

Neon Prairie Bene t

Beneﬁ ts Neon Prairie Foundation. neonprairie.org/beneﬁ t

5-14

Restaurant Week

Beneﬁ ts Food Bank of Eastern Oklahoma Food for Kids programs. okfoodbank.org

6 Motorcycle Run

Beneﬁ ts Joys to the World. joystotheworld.org

Red Line Gala

Benefi ts Tulsa Firefighter’s Benevolent Fund. tulsafi refund.com

Run for Hope

Beneﬁ ts Hope is Alive. hopeisalive.net

Drive Fore Autism Golf

Scramble

Beneﬁ ts Autism Oklahoma. autismoklahoma.org

Stars, Stripes and Pipes Golf Tournament and Dinner

Beneﬁ ts Folds of Honor Oklahoma. oklahoma.foldsofhonor.org

Rally for Rescues Tennis Tournament

Beneﬁ ts Animal Aid of Tulsa. animalaid.org

September charitable events

COMPILED BY MADISON WALTERS

Western Days

Beneﬁ ts Saint Simeon’s Foundation. saintsimeons.org/foundation

Day of Caring

Beneﬁ ts Tulsa Area United Way. tauw.org

Philbrook MIX

Beneﬁ ts Philbrook Museum of Art. philbrook.org/mix

WALTZ World Tour

Beneﬁ ts Tulsa Zoo. waltzonthewildside.org

13 Day Gala

Beneﬁ ts Women Helping Other Women. whownetwork.org

Heroes Hope Gala

Beneﬁ ts Heroes Hope. heroeshope.net

Portrait of Hope Gala

Beneﬁ ts The Stonebrook Project. thestonebrookproject.org

Stacked Deck

Beneﬁ ts Resonance Center for Women. stackeddecktulsa.org

13-14

Bike MS: Oklahoma

Beneﬁ ts National Multiple Sclerosis Society. events.nationalmssociety.org

Home Remodeling Showcase

Beneﬁ ts Home Builders Association of Greater Tulsa. tulsahba.com

Knock Out Violence

Beneﬁ ts Domestic Violence Intervention Services. dvis.org/kov

Flight Night

Beneﬁ ts Tulsa Regional STEM Alliance. ﬂ ightnight.tulsastem.org

Fr. Perez Ladies Doubles Tennis Tournament

Beneﬁ ts Cascia Hall Preparatory School. casciahall.com

The Indian Summer Auction

Beneﬁ ts Owasso Team Native Rams Booster Club. instagram.com/teamnativerams

Reconciliation in American National Symposium

Beneﬁ ts John Hope Franklin Center for Reconciliation. jhfcenter.org

Women Build

Beneﬁ ts Green Country Habitat for Humanity. greencountryhabitat.org/womenbuild

Angelo Prassa Memorial Golf Tournament

Beneﬁ ts Bishop Kelley High School. bishopkelley.org

DIVAS 4 HOPE: DIVAS Rock the Ages

Beneﬁ ts HOPE (Health Outreach Prevention Education). divas4hope.org

Walk to End Alzheimer’s

Beneﬁ ts Alzheimer’s Association Oklahoma Chapter. alz.org/oklahoma

Woofstock

Beneﬁ ts Oklahoma Alliance for Animals. animalallianceok.org

Jubilee Fair for a Fresh Start

Beneﬁ ts Jubilee Tattoo Removal. jubileetattooremoval.square.site

Oklahoma DAV Golf Classic

Beneﬁ ts Oklahoma Disabled American Veterans. facebook.com/oklahomadav

Bunco for a Cause

Beneﬁ ts the Mission Center and Bailey Education Foundation. baileyeducationfoundation.com

Blackout Banquet

Beneﬁ ts NewView Oklahoma. nvoklahoma.org

Cooking for a Cause

Beneﬁ ts Iron Gate. irongatetulsa.org

Wild Turkey

Beneﬁ ts River Parks Authority and Turkey Mountain. riverparks.org

Center Experience

Beneﬁ ts The Center for Individuals with Physical Challenges. tulsacenter.org

The Magic Continues!

Beneﬁts Rotary Club of Tulsa Foundation. tulsarotary.com

Uncorking the Cure for MS

Beneﬁ ts National Multiple Sclerosis Society Oklahoma. nationalmssociety.org

Wine and Roses

Beneﬁ ts Tulsa Garden Center. tulsagardencenter.org

Cow Thieves and Outlaws Reunion

Beneﬁ ts Woolaroc Museum and Wildlife Preserve. woolaroc.org

Laps for Little Ones

Beneﬁ ts Little Light House. littlelighthouse.org

Out of the Darkness Walk

Beneﬁ ts American Foundation for Suicide Prevention. afspwalks.donordrive.com/tulsa

Race for the Cure

Beneﬁ ts Susan G. Komen Foundation in Tulsa. komenoklahoma.org

St. Jude Walk

Beneﬁ ts St. Jude Children’s Research Hospital. stjude.org

VERSES

Beneﬁ ts Ruth G. Hardman Adult Literacy Service. tulsalibrary.org/verses

www.TraversMahanApparel.com

University School at UTulsa

Located on the University of Tulsa campus, University School offers an intellectually challenging and emotionally supportive learning environment for students 3 years old through 8th grade. Small class sizes allow highly credentialed, experienced faculty to deliver personalized instruction that nurtures each student’s growth.

Experience what makes University School exceptional! Join us for an Open House Tour on September 10 or October 3. Private tours are also available by appointment. Schedule your visit at uschool.utulsa.edu or (918) 631-5062.

Exhibition will be on display through Dec. 31, 2025

William Acheff • William Alther

Tony Angell

Bill Anton

Clyde Aspevig

Thomas Blackshear II

Tom Browning Scott Burdick

George Carlson

Tim Cherry

Len Chmiel

Scott L. Christensen

Glenn Dean

Jane DeDecker

Josh Elliott

Charles Fritz

Nancy Guzik

Logan Maxwell Hagege

Quang Ho

Tony Hochstetler

Steve Kestrel

Bob Kuhn (posthumously)

T. Allen Lawson

Walter T. Matia

Sherrie McGraw

Dean Mitchell

Paul Moore

James Morgan

John Moyers

Ralph Oberg

Peregrine O’Gormley

Dan Ostermiller

Andrew Peters

Grant Redden • Roseta Santiago

Tim Shinabarger

Mian Situ

Matt Smith

Tucker Smith

Daniel Sprick

Sonya Terpening

Ezra Tucker

Skip Whitcomb

Dan Ostermiller, Empty Saddle, bronze, 14 x 5 x 19 in.

William Acheff, Tranquility, oil, 26 x 12 in.

Josh Elliott, Shadows Chasing Light, oil, 18 x 54 in.

Glenn Dean, Desert Passage, oil on canvas, 24 x 24 in.

Tony Angell, Plovers Aloft, bronze on marble & basalt base, 17 x 7.5 x 8.5 in.

IN CONVERSATION with

Cat Cox

The proof of this baker’s unrivaled expertise can be seen not only in Tulsa’s first James Beard Award, but in the wraparound lines in front of her bakery every Saturday morning. We checked in with the Tulsa boomerang about what life has been like since the June award ceremony in Chicago.

by Lauren Rogers

Weeks after bringing home Tulsa’s ﬁrst James Beard Award for Outstanding Pastry Chef or Baker, Cat Cox says the whole experience still feels like it was “just a dream.” Country Bird Bakery, 1644 E. Third St. Unit B, closed for one week in July so staff could recharge from their post-award popularity. Now they are back and busier than ever, spending nearly all week in the bakery prepping, processing and baking their world-class sourdough goods sold every Saturday and occasional Thursdays.

Cox took some time to chat with us about her journey while actively working on dough for an upcoming Saturday service.

What do you do when you’re not around food, and where do you go to treat yourself in a non-food capacity? I go to hot yoga. I have a membership at SALT in Utica Square, and that has really saved my life. I started doing that as a self-care thing when I was ﬁrst opening the bakery, because it was so stressful. The unknown of, “Is this going to work out?” Like, the build-out takes time, and it costs money, and you know, you’re not operating yet, so you’re not generating income. So I was really stressed out, and I apparently clench my jaw when I sleep at night when I’m stressed, and it causes a lot of tension in my shoulders.

Anyway, I discovered hot yoga, and so I am a regular there now and it’s part of my, just, I have to do this to function. I also am a regular with a local woman who has a private studio and I get deep tissue massages from her. Her name’s Cynthia Pankey, and she knows how to work on bakers’ bodies. So, a lot of the stuff that I do outside of food is just to keep my body and mind in a place where I can keep making bread.

I also like to run. I’ll take my dog and roller skate on the river trail. So, anything in nature, like Turkey Mountain. Or I like to get away, if I can; anywhere to go hiking or be outside.

What kind of dog do you have? She’s a rescue dog. I adopted her from the pound. She’s probably like a Boxer, maybe Shepherd, maybe Lab. Just 60 pounds of pure love and joy.

It’s been a few weeks since you brought home the Beard. How has the energy been since you all got back into the kitchen? The energy has been incredible. I mean, obviously, we’ve been going, going, going. So we’ve kind of reached a new level of tired. You know that, like, “slap happy”? Like, when you get beyond the point of tired ... we were a little bit there. We had just been going, going, going, but we knew there was a break in sight. So, we were just kind of giving it our all and powering through. But yeah, it’s been super high energy.

Can you tell me about the team at Country Bird? I have a really small team of very dedicated people who really care about sourcing quality ingredients, supporting local farmers and local creatives. Six of us (are) full

time, and we have one part time dishwasher support person.

The people who work the front, the register and the counter are bakers, so we kind of work both back and front of house. I like that because, as a person who’s worked in many restaurants, I always liked it when I got an opportunity to engage with guests and have a little bit of reciprocity with the people who are eating the food I created. I get to engage them and hear how they shared the bread with their family. It feels really nice to have that relationship with the community. So, the front of house is also back of house, and that’s kind of cool.

We just have such a creative team that stays really inspired and feeds off of each other’s ideas and energy, and everybody has their own specialties and niche things they’re interested in. So it feels like we have a really well-rounded team. Everybody brings their own unique talent to the group.

So, you’re a boomerang Tulsan, having left for college and then spending time in New York City and Marfa, Texas. What are your thoughts on how Tulsa has changed since your ﬁ rst stint here growing up? I’m really excited about all of the changes since I grew up here. When I graduated from high school, from Booker T., it didn’t really feel like there was a lot of reason for me to stick around. I was excited to explore other ways of living. I think I’ve been back for about 10 years or so now. So, when I was coming back to visit as an adult, maybe like, 15 years or so ago, (I remember) thinking like, “Wow, this is a lot different than

when I left.” Like, there were these arts organizations and there was a restaurant culture kind of brewing that seemed interesting, and I got to experience Tulsa through a different lens.

So, I’m excited. It feels like in the last 10 years, it just continues to get better and better. I think there is a creative energy that is being fueled by the community interest and support, because people are excited about the food and culture and creativity that is happening. And, you know, being embraced by the community kind of spurs that step forward and keeps the momentum going. It’s really cool to be a part of that creative energy,

I read that you spent time working in the paper-making space. What does that entail, and has the artistry of that infl uenced your approach to baking? Yeah. My undergrad is in fiber textiles, and so paper, as a material, is made out of — well, many different materials — but there are plant materials like cotton, hemp, flax and abaca, and they are fibrous. Paper-making kind of fell into that category of my studies, and it is a technique that really resonated with me.

Basically, you have a vat full of water and pulp, which is the ﬁber, and you dip a mold or a screen into the vat to pull out the pulp and let the water drain through, so that you have this sheet of paper once it dries. That’s kind of a generalized description. There are a lot more steps to it than that. But when you have this wet sheet of paper — handling it, lifting it, moving it around — it feels a lot like when you’re working with pie dough or croissant; any sort of dough that’s rolled out into a ﬂat kind of substrate and you’re trying to manipulate it.

Cat Cox accepts the award for Outstanding Pastry Chef or Baker at the 2025 James Beard Restaurant and Chef Awards on June 16 in Chicago.

With those processes, I mean, it’s the same when you’re mixing bread dough; you’re mixing water and flour together. The flour is ground up wheat berries, another plant-based material. The science is different behind how the molecules bond together. But in theory — there are a lot of similarities. So yeah, definitely, one informs the other, and vice versa.

When you returned to Tulsa, you spent some time working as a garden educator for Global Gardens. Can you tell me a little about what that was like? And, did this inspire your focus on locally-sourced ingredients? I feel like the biggest thing that really inspired me through Global Gardens, with where I currently am, is the teaching aspect ...

I teach workshops here at the bakery. I started teaching them when I was at Living Kitchen. I taught them out of the Mother Road Market space, and then later on, I taught them out of FarmBar. And I did teach them out of the kitchen at the Meat and Cheese Show as well, after the ﬁre shut down FarmBar a couple years ago. I had been doing that while I was working at (Living Kitchen), and it was kind of a little side hustle — a way to explore my own sourdough practice, because I feel like I learned so much by teaching others.

Global Gardens is such a cool program that really encourages kids to like, not just teach them “why”

or “how” something, but to guide them through the questioning process. The program was actually driven by the students, which is really cool. It was a really unbelievable opportunity to learn how to guide a group through a learning experience in a way that was super unique and kind of hard to even describe. That was a really special time. I would say for (local) sourcing, the inspiration for that was really seeing Lisa (Becklund) do it daily, when I worked for her at Living Kitchen and at FarmBar. And seeing her relationships with those farmers and how she selected produce and how she created her menus was really, really a big part of what I do now.

Outside of ingredients, do you guys work with any other local businesses?

We worked with Flash Flood (Print Studios) for our local merch. They unfortunately recently closed, so we’re working on developing some new partnerships. We have worked with Dan Lynh Pham, who is a local artist. She’s designed some postcards for us, and we’re working on a new kind of T-shirt/ sweatshirt concept. We (also) work with Molly Thrasher, who does a lot of our photography, and then also Evan and Val Wei-Haas ; Evan’s done the website, and Val has also done photography for us as well.

We’ve also had (local artist) Paddy Ryan who painted the initial signage on our windows ... We’ve done collaborations with our friends at Addis Ceramics, Coracle Coffee Roasters, one of our

friends who has a booth at (Tulsa Farmers Market), who does slab woodwork. He donated the little counter that we have in the window, and some of the extra boards and things for display — Woody River Hardwoods is what it’s called. So, yeah, we love working with our friends.

(There was) a local artist who indigo-dyed our tote bags last year. Natasha Ball of House Sparrow Fine Nesting hand-dyed them and then Flash Flood printed them. They were my favorite, so special. Indigo is a plant-based natural dye and is simply beautiful.

What, if anything, do you think the Tulsa food scene is missing? I’m excited about sending our knives to Broadtail Knife Co. When I went to Nashville on a work trip a few years ago, we took a team trip to visit a knife shop, and it was so inspiring. And so, stuff like that — there’s a need for that. And I am excited that it’s here, and I can’t wait to check it out. (Read more about Broadtail Knife Co. on p. 15.)

Tulsa is missing an Ethiopian restaurant. I would love some injera.

You have mentioned that your focus for now is on maintaining the quality of your pastries, but do you see expansion on the horizon? We’re working on some ideas. But it all takes time, and I don’t want to say anything for sure without it being for sure. tp

Cat Cox, Abby Burton, Caitlin Woods, Kyndal Sutton, Courtney Schwamb and Rachael Wilson

MARK YOUR CALENDARS FOR THE BEST TASTING WEEK OF THE YEAR: SEPTEMBER 5-14!

RESTAURANT WEEK

SEPTEMBER 5 - 14

Plans are underway for TulsaPeople’s 19th annual Restaurant Week benefitting the Food for Kids programs of the Food Bank of Eastern Oklahoma.

Celebrate Tulsa’s best restaurants from September 5-14 during Tulsa’s 19th annual Restaurant Week benefitting the Food Bank of Oklahoma’s Food for Kids programs. Some of Tulsa’s best will participate in Restaurant Week 2025 by offering special prix fixe menus, special menu items or cocktails which will all include an automatic 3% donation to the Food Bank! Plus all donations will be generously matched up to $25,000 by the George Kaiser Family Foundation.

PRESENTING SPONSORS

BENEFITTING

Participating restaurants include*:

Doubletree Warren Place • Jimmy’s Chophouse • Malfi • Mr. Kim’s • Queenie’s Rise Soufflé • Roka • Sisserou’s • The Pump Bar • The Tavern • Yokozuna Downtown

ATTENTION TULSA

RESTAURANTS: For information about participating in Restaurant Week, contact: Ambika Krishnan at 918.936.4535 | akrishnan@okfoodbank.org

PRESENTING SPONSORS:

SPONSORSED BY:

BENEFITTING:

7 longtime Tulsa restaurants continue to thrive thanks to dishes perfected over decades and customers who feel like family, all while representing the best of Tulsa to locals and visitors alike.

STORY BY NATALIE MIKLES PHOTOS BY MICHELLE POLLARD

Weber’s double cheeseburger, homemade onion rings and root beer

You can tell a lot about a city by its oldest restaurants — the ones still plating up the same dishes your grandparents ordered, still run by the same families, still calling regulars by name. In Tulsa, we’re lucky to have several of these gems: restaurants that have stood the test of time, not by chasing trends, but by staying true to who they are.

These are the places where the neon signs still glow, the pies are still made by hand and the recipes haven’t changed in decades. Some of them started as tiny counters or alleyway stands. Others have always been neighborhood staples. But all of them o er something that feels harder to ﬁnd these days: consistency, community and a deep-rooted sense of pride.

In this special September food issue, we’re shining a light on some of Tulsa’s longest-running restaurants. From chili and coneys to catﬁsh platters and cream pies, these restaurants serve more than just a meal; they tell the story of Tulsa through food.

Whether you’re a lifelong Tulsan or just passing through, these restaurants are worth a stop. And not just because they’ve been around a long time — but because they’ve done it with heart.

SINCE 1933

WEBER’S

In 1933, Oscar “Weber” Bilby opened Weber’s Superior Root Beer near 38th Street and Peoria Avenue. People drove for miles for his homemade root beer and ground Angus beef hamburgers. Bilby was proud of his root beer and hamburger stand and hoped it would forever stay in the Bilby family.

What would he think today, knowing the business does indeed remain in the hands of his family? Today his great-great granddaughter, Michelle Merrell, and her husband Bryan Merrell are at the helm. She practically grew up at Weber’s learning from her parents, Rick and Jennifer Bilby, who owned Weber’s for 45 years before handing it over to their daughter.

Merrell earned her degree in early childhood development, but says she always thought she would end up at Weber’s. The consistency of the family and the product is one reason Merrell believes Weber’s has lasted as long as it has.

“We’ve always been a small mom-and-pop family business. We know a lot of the customers by name,” Merrell says.

And — something she hears from customers nearly every day — the hamburgers and root beers from 25, 50 and even 90 years ago taste the same as they do today. It’s a refrain she often hears from people who grew up in Tulsa and are back for a visit, or from grandparents bringing their grandchildren for their ﬁrst time.

While Weber’s old-fashioned root beer is made in-house with 14 secret ingredients, it’s actually the hamburgers that have made history. Many food historians believe Oscar Bilby invented the hamburger at a cookout at his farm in 1891. Bilby, an Angus cattle rancher, ground some of his beef and shaped it into patties to feed the 100 people expected for his cookout. His wife, Fanny Mae, made sourdough buns to sandwich the patties — and the rest is history. In 1995, Gov. Frank Keating proclaimed Oscar Bilby the inventor of the hamburger and Tulsa its birthplace.

From 1933-1987

Weber’s Superior Root Beer was located at the other end of the parking lot from where it sits now, 3817

Peoria

Owners Michelle and Bryan Merrell with son, Bryan Merrell Jr., and daughter, Remi Merrell

SINCE

1908

IKE’S CHILI

One year after Oklahoma became a state, Ike’s Chili opened its doors in downtown Tulsa — and it’s been part of the city’s story ever since. Now, 117 years later, this no-frills chili house remains a beloved favorite and a must-stop for Route 66 travelers looking for a taste of Tulsa history.

The restaurant’s origins trace back to 1907, when Ike Johnson moved from Texas to Tulsa and began working part-time in a small restaurant tucked in an alley off Second Street between Main and Boston. Just one year later he purchased the business and moved it into the Reeder Hotel at Second and Boston, ofﬁcially marking the start of what would become one of Tulsa’s most iconic eateries. Today, you’ll ﬁnd Ike’s at 1503 E. 11th St. where it continues to welcome longtime regulars and curious newcomers alike.

“Ike’s is about memories passed down from one generation to the next,” says owner Len Wade. “I have been told by many city ofﬁcials that Ike’s is a cornerstone to the community. As long as Ike’s is in the community, the community will be just ﬁne.”

The menu has stayed remarkably consistent over the years. The made-from-scratch chili is still served three ways — straight, with beans or over spaghetti — just like it was in 1913, when a bowl cost 15 cents. Like all other things, the price has increased, but the recipe hasn’t changed.

Wade, who married into the family that founded Ike’s, is proud to keep the legacy alive. Under his care, Ike’s remains true to its roots while continuing to evolve. Over time, the menu has grown to include burgers, hot dogs and more. On occasion the black-bottom pie — a Tulsa favorite — appears on the menu. Most everything is still made fresh and from scratch — including the hand-cut fries, which are especially popular when smothered in chili and cheese.

But make no mistake: it’s the chili that keeps people coming back. It’s a simple, straightforward bowl — no beans unless you ask — but it’s a ﬂavor you can’t quite recreate at home. Maybe it’s the freshly ground meat, the tomato puree or the perfectly balanced spice blend. Whatever the secret is, they’re not sharing, so we’ll just have to keep going back.

Ike’s Chili owner Len Wade outside the restaurant, which is open 10 a.m.-2 p.m., MondaySaturday.

Kelamis Cafe opened in 1918 and later changed its name to Savoy in 1954. Tommy Kelamis wanted a sign for his restaurant and went to a sign shop to order a Kelamis Cafe sign. But when he arrived, the shop offered him a discount on a sign — which read Savoy — that was ordered and later canceled. “Tom decided that people will come for the food, not the name,” says Operations Manager DeLane Errthum. “And that is how we became Savoy in 1954.”

SINCE 1918

SAVOY

Tucked into a cozy spot at 61st Street and Sheridan Road, Savoy has been dishing out scratch-made comfort food since Nick Kelamis founded it in 1918. What originally started as Kelamis Cafe was the Greek immigrant’s dream; today it is a fourth-generation operation and the go-to spot for cinnamon rolls in Tulsa.

Operations Manager DeLane Errthum says the secret to their staying power comes down to quality and community.

“We’ve been able to stay around so long because we have incredibly committed guests, and our staff is dedicated and never takes shortcuts,” she says.

Savoy, 6033 S. Sheridan Road, has built its reputation on consistency. Whether it’s biscuits and gravy, omelets or the legendary cinnamon rolls, everything is made from scratch, with more than 100 items prepared in-house daily. On a busy day, they might bake as many as 300 cinnamon rolls. Ownership has always stayed in the Kelamis family. Nick founded Savoy in 1918, passing the torch to his son Tommy Kelamis and Tommy’s wife, Maxine. After Tommy’s death, Maxine ran the restaurant with her son, Bill Kelamis , for many years. Bill’s son, Evan Kelamis , who started as a bus boy when he was 13 years old, acquired the business in 2012.

“Evan still works at the Savoy, and his father, Bill, still helps come up with new product ideas, like our homemade jams,” Errthum says.

The staff longevity is just as remarkable. Errthum, who has worked at Savoy for 14 years, says they have two employees who have been with the restaurant for 20 years, and many others who have been there for years.

As for changes? Just a few thoughtful ones. They’ve replaced margarine for real butter and now make their own jams to avoid using prepackaged jellies with high-fructose corn syrup. But the spirit of the place remains unchanged — a spot where friends meet over hashbrowns and mugs of hot coffee.

And then there are those cinnamon rolls. Big, gooey and indulgent, they’ve become a must on lists of Tulsa’s best foods.

DeLane Errthum, Bill Kelamis and Evan Kelamis with a tray of Savoy’s famous cinnamon rolls. Savoy is open 6 a.m.2 p.m., daily.

Joe Bear is a longtime employee of downtown's Coney Island Hot Weiners, which is open 10:30 a.m.-7 p.m., Monday-Friday.

SINCE 1926

CONEY ISLAND HOT WEINERS

Coney Island Hot Weiners, 107 N. Boulder Ave., is one of those places that feels like it’s always been there. Opened in 1926 by Greek immigrant Christ Economou, the little downtown coney shop hasn’t changed much in nearly a century. And that’s exactly why people keep coming back.

“We’ve grown up with Tulsa,” says Chris Economou, the third-generation owner who has worked at the shop on and off for 60 years.

Christ’s son, Jimmy Economou, took over the business and ran it for decades, making sure the chili was just right. When he died at age 93 in 2024, the family — and longtime employees like Joe Bear who has worked at the restaurant since the 1970s — kept things going with the same attention to detail, the same simple menu and the same sense of tradition.

Inside, the space is old-school in the best way. You’ll still see people sitting elbow-to-elbow at the little desks, eating coneys loaded with mustard, onions, chili and cheese. For many longtime Tulsans, it’s more than lunch. It’s a memory.

The menu is short, but no one minds. The coneys are the star: small hot dogs in steamed buns topped with the shop’s signature beef chili. You also can order fries, Frito pies, a Frito burrito or tamales. The chili recipe hasn’t changed, and neither has the rhythm of the place. It’s quick, friendly and familiar.

In a downtown that’s seen so much come and go, Coney Island Hot Weiners is a rare constant. It’s not just one of Tulsa’s oldest restaurants; it’s part of what makes downtown Tulsa special.

SINCE 1929

NELSON’S

In its heyday in the late ’70s through the 1980s, Nelson’s Buffeteria would see 600 people come through at lunch. Downtown workers lined up for the best chicken fried steak, drip beef sandwiches and fried chicken.

Nelson Rogers Sr. knew how to feed a crowd — and keep them coming back. He designed the original Nelson’s for speed, with a buffet line that moved like a well-oiled machine. When the chicken fried steak tray ran low, a server would call out, “Hello, chicken fry!” and the line cooks would hustle with a fresh batch.

Today that same spirit and homestyle Oklahoma food lives on at Nelson’s, now located at 4401 S. Memorial Drive. Originally opened in 1929, the restaurant is still run by the Rogers family. Nelson’s grandson, Steven Rogers , is now at the helm.

So how does a restaurant last nearly 100 years? It starts with the food. Consistent, from-scratch cooking like this is a rarity. Buttery mashed potatoes, ﬂuffy rolls, tender pan-fried steaks and chocolate pies with real whipped cream — all made with love and care by cooks who have worked there for decades.

That’s the second secret: the people. At Nelson’s, employees stick around. One head cook, Smitty, worked there for 55 years. Another, Charlie, stayed for 60. Under Steven’s leadership, many staff members today have been there for 20, 30, even 40 years. Starting at age 16, employees Stacey and Fred have worked for Nelson’s for 51 years.

“Somebody who’s been doing it a long time cares,” Rogers says. “Myself, my brother Nelson Rogers III, my sister Jody Rogers , my mom, my daughters — we care. Everyone who works here cares. It’s hard on a restaurant to make everybody happy, but we try.”

Steven’s 87-year-old mother, Suzanne Rogers, still works in the restaurant most days and makes the pies — banana cream, chocolate cream, coconut cream and lemon meringue (Fridays only for that one). They’re nostalgic, sure, but so good they could rival anything at a top pastry shop.

Nelson’s still offers that same friendly, laid-back vibe. Regulars know the staff by name, and newcomers are charmed by the old-school buffet line. If you go on a Friday, you’ll catch the Roundup Boys playing Texas swing music, just as they have every Friday for the past 35 years.

Nelson’s serves breakfast and lunch from 7 a.m.-2 p.m., Monday-Friday.

“My grandfather would be so proud,” Rogers says. “It’s been an interesting, cool ride. We’ll do whatever it takes to make 100 years.”

From left, Mistie Davis, Becky Archer, Suzanne Rogers, Paisley Smith, Steven Rogers, Nelson Rogers III, Jody Rogers and Savanna Rogers

Head cook Stacy Moore

Chicken fried steak

WHITE RIVER FISH MARKET

When O.T. Fallis opened White River Fish Market in 1932, he knew Tulsa — despite being landlocked — needed a reliable source for fresh seafood. Ninety-three years later, White River is still delivering on that promise to its generations of loyal customers.

Today, White River is still known as one of the best bargains in town — though nothing about the food feels like a compromise. Generous platters of fried cod and shrimp, rich gumbo, ﬂuffy hushpuppies and classic sides like pinto beans and coleslaw make dining here feel like a feast.

White River now operates two locations: the original at 1708 N. Sheridan Road, which has remained in the same spot since the 1960s, and a second at 1105 E. Kenosha St. in Broken Arrow. The menu at both is extensive — so much so that ﬁrst-time visitors may want to study it before arriving. Diners start by choosing a cooking style (fried, grilled or broiled), then pick their seafood: scallops, soft shell crab, rainbow trout, orange roughy, lobster tail, catﬁsh, oysters, Alaskan cod — the list goes on.

The side dishes are nearly as beloved as the seafood. White River’s Oklahoma-style pinto beans are a staple, along with gumbo, beans and rice,

crispy onion rings and slightly spiced rice. Regulars know exactly what they’re coming in for.

And don’t overlook dessert. Favorites like buttermilk pie, sweet potato pie, red velvet cake and five-layer carrot cake offer a sweet finish to the meal — if you can find the room.

When food writers Jane and Michael Stern of Roadfood visited White River years ago, they were skeptical. In their review, Michael wrote if someone had asked him “What would you eat in Oklahoma?” he would likely have told them to eat a steak or a hamburger. But after digging into a plate of fried catﬁsh and hushpuppies, he changed his tune, saying: “If you go to Tulsa, you have to get to White River.”

Longtime employees Sergio Gomez and Hazel Turner have worked at White River for 32 years and 44 years, respectively. The restaurant’s two locations are open 10:30 a.m.8 p.m., Monday-Saturday.

Grilled salmon and hushpuppies

SINCE 1950

EL RANCHO GRANDE

You can’t drive down Route 66 in Tulsa without spotting El Rancho Grande. Its neon sign, featuring a lasso-twirling ﬁgure above glowing letters, has been lighting the way to Tex-Mex since the 1950s, drawing in generations of hungry travelers and loyal locals. For many, it’s more than a restaurant — it’s a Tulsa tradition.

Ruby Rodriguez ﬁrst opened El Rancho Grande in 1950, moving to its current location at 1629 E. 11th St. just three years later. Since then it has become a ﬁ xture on the Mother Road, known as much for its vibrant sign as its comforting, old-school Tex-Mex. “We’re the OG on 66,” General Manager Jay Park says.

The menu is classic and familiar in the best way: enchiladas smothered in chili con carne, crispy tacos, tamales and cheesy tostadas. Regulars often have a favorite combination plate and rarely stray from it. And for first-time visitors, the sheer variety of plates and the sight of sizzling dishes fl ying out of the kitchen is a good first impression. One of the most popular orders comes with two cheese enchiladas, a cheese taco topped with queso and a scoop of rice and beans — the kind of meal that arrives piping hot on a heavy plate.

El Rancho Grande isn’t ﬂashy inside, and that’s part of the charm. This is a place where families have been coming for decades, where birthdays and graduations are celebrated and where your server might already know your order before you sit down.

Today, more than 70 years since it opened, El Rancho Grande continues to serve up generous plates of nostalgia — and some of the best enchiladas in town. tp

El Rancho Grande is open 11 a.m.-8 p.m., MondayWednesday; 11 a.m.-9 p.m., Thursday-Saturday.

General Manager Jay Park with Manager Maria Ortega, who has worked at El Rancho Grande for nearly 24 years, in the upstairs cantina.

LOCALS SUPPORTING LOCALS

How Tulsa’s interconnected ecosystem of farmers and food producers are working in harmony with restaurants and retailers to elevate local products and one another.

STORY BY JUDY ALLEN PHOTOS BY MICHELLE POLLARD

Local foods are having a moment, and we are here for it. Oklahoma is chock-full of farms, ranches and artisanal factories, all supplying our state with homegrown and homemade products. Several factors drive this growing interest in local foods: consumers want to know where their food comes from, farmers markets and farm-to-table initiatives are becoming more widespread, and money spent on local foods tends to circulate within our community, supporting local economies and creating jobs. Many locally made products come straight from the farm or ranch to your neighborhood restaurant table, co ee shop or bakery. Here are just a few of the relationships bettering our food community.

SLATE SOURDOUGH

Slate Sourdough, 11 Reconciliation Way, opened in the Arts District in July 2024, but owners Breanna and Lawrence MacAlpine’s sourdough journey began years earlier when they started the Sourdough Tulsa Initiative. Their mission? To make the art of sourdough baking accessible to everyone in Tulsa, which is accomplished by hosting sourdough baking workshops, popping up at markets and from a dedicated following of weekly sourdough subscribers. “We’re not just baking bread,” MacAlpine wrote in a social media post, “We’re building a community of sourdough lovers.”

The bakery is open from 8 a.m.-2 p.m., Thursday-Saturday (or until sold out). It offers a wide variety of baked goods, including traditional loaves and baguettes, coffee cakes and other items ﬁlled with locally sourced fruit. The starter used in Slate’s bread is 30 years old, and the team of bakers uses locally sourced and organic products, including those from Enid’s Chisholm Trail Milling.

Cinnamon roll nights are once a month during First Friday in the Tulsa Arts District. Stop in from 5-9 p.m., or before they are sold out, for a bite. “The recipe for our cinnamon rolls came from my father who was the baker at Alyeska Resort,” Lawrence says. “The feeling I get knowing that our cinny rolls are our bestseller is a feeling of familial pride and comfort knowing this recipe is living on through Slate.”

Visit Slate’s website for tips on feeding your own sourdough starter or sign up for a sourdough workshop to perfect home baking. “You can teach a man to ﬁsh,” Lawrence shares. “But not all men want to ﬁsh, and that’s why Slate exists.”

In addition to bread workshops, Slate offers an occasional Girls’ Day Out, which features a woman-owned business conducting a workshop of its own, such as Chartreuse Floral, which recently offered tips on dried ﬂoral arranging.

Slate supplies bread to Cabin Boys Brewpub, Prism Cafe, Big Grass Burgers and more, as well as Sapori, 1344 E. 15th St. Sapori features Slate’s loaves ﬁlled with garlic and cheese as a delicious starter.

DALE AND DAUGHTER

Dale and Daughter is a family “fermentary” that specializes in small-batch raw sauerkrauts, vegan kimchi, lacto- and vinegar-based pickles, fermented mustards and hot sauces, and probiotic tonics. All their products are handmade by a two-person production team — Dale Wissen and his daughter Lacey — with produce seasonally sourced from growers at the local farmers market like Hungry Duck Farm, Tria Yang Farm, Knight Creek Farm and others. Produce is then hand-cut and processed in small batches at their Owasso commercial kitchen and storefront.

Dale founded the company in 2014 with his wife, Beverly, who has many roles in the business. Lacey joined a few years later, having received a master’s in nutrition and completed culinary training at some Michelin-starred restaurants in New York and Asheville, North Carolina, as well as racking up more than 20 years of experience in the culinary industry.

When it comes to sauerkraut, people either love it or hate it. “Lots of people think they don’t like sauerkraut — the sense memory of stinky, slimy, mushy kraut from a can is a far cry from what we’re doing here,” Lacey says. “Our sauerkraut is jarred just when it’s technically fermented, so it’s still crunchy and not super sour, plus we make about 18 different ﬂavors.”

Pickling and fermenting are two classic methods of preserving surplus fruits and vegetables, making them the perfect solution for an area rich in delicious produce. Unlike canning, which seals jars in a hot water bath, essentially killing the fermentation process, the products from Dale and Daughter never undergo this treatment.

According to the Wissens, sauerkraut is immune-boosting, anti-viral, anti-bacterial, prebiotic, probiotic, high in vitamins, low in calories and a good source of electrolytes. “I love that it’s a dark horse,” Lacey says. “This unassuming, ancient food is super low-calorie, high-ﬁber, packed with nutrients, full of ﬂavor and plays well with others — meaning there are all sorts of fun ways to pair it.”

Dale and Daughter condiments are featured on menus across town, including those of Oren, Blue Moon Cafe, American Solera Brewery, Amelia’s, Cow and Cabbage, FarmBar, Big Grass Burger and Charcuteray. Dale and Daughter products are available for purchase at numerous local shops including Prairie Creek Farms’ on-site retail arm Pete’s Market, Bōn Broth Bar, Mother Road Market and the Tulsa Farmers’ Market. You also can purchase Dale and Daughter products on-site at their Owasso storefront, 702 N. Main St., on Fridays or by appointment.

Trenchers, 2602 S. Harvard Ave., features Dale and Daughter’s spicy mustard in their tuna salad and as an optional spread for any sandwich. “Zach Curren, Trenchers owner, tried it at the Tulsa Farmers’ Market and loved it,” says Tim Slavin, Trenchers general manager. “And he wanted to support Dale and Lacey.”

Lawrence and Breanna MacAlpine

Lacey, Dale and Beverly Wissen

Sapori’s garlic cheese bread featuring Slate’s loaf

Trenchers tuna salad featuring Dale and Daughter’s spicy mustard

Tulsa Farmers’ Market launches Chef Collective

If a menu with locally sourced ingredients is important to you, look to the list of chefs who participate in the Tulsa Farmers’ Market Chef Collective. These chefs purchase straight from the largest source of locally grown and raised products in the state — the Tulsa Farmers’ Market — which sets up every Saturday (and Wednesday during the busy season) in Kendall Whittier.

Launching this year at the start of the summer season, the TFM Chef Collective is a way to more directly connect local chefs with local farmers. These participating chefs are committed to prioritizing local food and supporting local producers. The Chef Collective operates in conjunction with the Wednesday Morning Market, which runs from May through August, allowing participating chefs to stock up before the weekend rush. In exchange for participating, chefs beneﬁt from free co ee at the market, exclusive promotions on social media and a market liaison to help source what the chefs need. Membership is free and is a great way for both the market and local chefs to beneﬁt from each other.

About three dozen chefs participated this past summer, including Lambrusco’z owner Nancy Bruce.

“Fresh produce is my jam, but I don’t care for gardening,” says Bruce, a longtime farmers’ market shopper. “Since the pandemic, more people have engaged in ‘shop local.’ I think we all realize how important it is now to keep local business alive. It may cost a little more, but it keeps the money in our local economy.”

To learn more, visit tulsafarmersmarket. org/tfm-chef-collective. —

JUDY ALLEN

Editor’s note: Judy Allen is a board member of Tulsa Farmers’ Market.

CHERRY AND BARK

Kristi Burris’ ice cream business, Cherry and Bark, began its journey in 2021 with a pushcart that appeared at various locations and events around town before transitioning into a permanent stand in front of Buck Atom’s Cosmic Curios on Route 66. Burris recently relocated to a brick-and-mortar location at 1732 S. Boston Ave. and continues to craft small-batch ice creams using locally sourced ingredients whenever possible.

Through local ingredient sourcing, Burris’ tiny-but-mighty ice cream shop supports 20 Oklahoma farms and businesses including Roark Acres Honey, Prairie Thyme Farms (goat cheese), Navarro Farms (strawberries), and Shelby and Ross Produce (watermelon and cantaloupe), just to name a few. Burris also uses milk from Swan Bros. Dairy in Claremore, and coffee from Hooch Coffee, a small batch coffee roaster in Boynton for affogato (ice cream drowned in espresso).

“When we are supporting local, small businesses and artists, we are also creating a more vibrant community through the reverberation of the positive economic impact,” says Burris, whose grandparents on both sides were farmers. “I think when it’s possible, we have a responsibility to support one of the most important groups of workers that exists. And, to support the ones locally who are taking measures to truly grow the right way through regenerative and sustainable practices without inﬂuences from corporate farming.”

Burris collaborated with SoBo District neighbor FarmBar to host pop-ups while her shop was under construction. FarmBar and Tina’s sponsored Cherry and Bark’s ﬁrst 100 scoops on its opening day. She has since become an established vendor at the Tulsa Farmers’ Market on Saturday mornings, shopping other vendor tables for ingredient sourcing while she’s there.

Kristi Burris

Roark Acres Honey

PRAIRIE CREEK FARMS

Prairie Creek Farms is a regenerative, 260-acre farm just west of Tulsa, raising grass-fed beef, pastured Berkshire pigs and free-ranging chickens and eggs. Established in 2016 by college buddies Jason Ketchum, Nate Beaulac and Peter Prulhiere, the farm models many practices after Joel Salatin’s Polyface Farms in Swoope, Virginia, such as using animals to prune the pasture, heal the land and rebuild the soil. Prulhiere died unexpectedly in 2019 but Ketchum and Beaulac carry on in his name in the recently opened farm store Pete’s Market on the property, 24962 W. 141st St. in Kellyville. It offers the farm’s products as well as those from other local farms and artisans; the shelves are stocked with honey, pickles, jams and loaves of bread, while the fridge and freezer sections offer milk and eggs, sausages, poultry, beef, bison and pork.

Prairie Creek Farms supplies food to hundreds of families across Oklahoma every month, and meat from the farm is on the menu in many Tulsa restaurants including Summit Club and most of the McNellie’s Group restaurants.

“I started using meat from Prairie Creek Farms at the Tavern because they are super local,” says Ben Alexander, vice president of culinary operations for McNellie’s Group. “They are a 30-minute drive from the heart of Tulsa, and they are cool dudes that I could hang with outside of work.” Alexander recently manned the pizza oven at Pete’s Market and has cooked for the farm’s Cattle Club Harvest Dinner.

The farm’s chicken is on the menu at City Hall Steakhouse, 123 E. Main St. in Jenks, one of McNellie’s Group’s newest ventures. The chicken is roasted and smothered in caviar beurre blanc and is one of the best dishes in town.

“At the end of the day, we are grass farmers,” Beaulac says about their mission. “Grass is the center of every operation we have here, and the animals are our tools. The pigs are in the woods cleaning the place up; the chickens are on the pasture eating ﬂies, fertilizing and leaving us an egg when they’re in the mood; and the cows are mowing the lawn and trampling the weeds. Every animal at the farm has a really great life and one bad day.”

PANCHO ANAYA BAKERY

Tulsa’s Pancho Anaya Bakery story began in 1912 in Michoacán, Mexico, and was brought to Tulsa in 1998 by Francisco “Pancho” Anaya, a fourth-generation baker.

Pancho Anaya specializes in pan dulce — meaning “sweet bread” — a broad term encompassing a variety of Mexican sweet pastries and breads. These are often enjoyed for breakfast or as a snack, typically paired with coffee, hot chocolate or milk. Pan dulce is a staple in Mexican culture and can be found in panaderías (bakeries) throughout Mexico, as well as in many parts of the United States, particularly in areas with large Hispanic populations.

“Pancho Anaya Bakery is not just our family business; as the ﬁfth generation, we view it as our duty to uphold the legacy of quality and tradition that has been handed down through the years,” Katia Anaya says. “We take great joy in sharing our culture and traditions through our products, such as Pan de Muerto and Rosca de Reyes.”

Locally, customers ﬂock to the bakery’s three retail locations for stuffed churros, ﬂaky huarache pastries, conchas and other pan dulce, as well as a slice of rich tres leches cake.

Pancho Anaya’s large commercial production facility is where dozens of items are baked for both retail outlets and more than 250 wholesale customers (both regional and national), including partnerships with Sysco, PFG, Ben E. Keith, Specialty Foods, Paisa Produce, Lucy’s Food and Tortillas, Central Foods and Alejandro Tortillas.

Pancho Anaya supplies many local restaurants such as District Burger, McGill’s, FarmBar, Elote and BurnCo. with telera bread, bolillo buns and brioche buns. The Tulsa area’s three Society Burger locations also use Pancho Anaya’s buttery brioche buns to build its gourmet burgers. Society’s double-patty smash burgers are all popular, but the Theta burger with its fried pickles, barbecue sauce and cheese “skirt” is worth the extra napkins. tp

Katia and Jennifer Anaya holding Pan de Muerto

Prairie Creek Farms’ Jason Ketchum, Morgan Long, Katelyn Butler and Nate Beaulac

Society’s Theta burger on a Pancho Anaya bun

City Hall Steakhouse’s chicken is sourced from Prairie Creek Farms

A LA CARTE

COCKTAIL/MOCKTAIL LIST

Looking for a happy hour reset? These local establishments have loads of delicious NA and traditional options. These are the winners of TulsaPeople’s annual A-LIST Readers’ Choice Awards.

VALKYRIE

13 E. Reconciliation Way 918-508-2285 valkyrietulsa.com

BAR SERRA

1876 Utica Square, Suite 2E 918-727-7227 barserra.com

RED DOOR GRILLE

5964 S. Yale Ave. 918-551-7652 reddoorgrille.com

SISSEROU’S

107 N. Boulder Ave., Unit C 918-576-6800 sisserousrestaurant.com

HOLÉ MOLÉ

Not a morning person? Order breakfast all day at the HWY 66 DINER at Hard Rock Hotel and Casino. The biscuit sandwiches are fan-favorites, made with either bacon or sausage, eggs and American cheese. You can’t be an Oklahoma diner without chicken fried steak, and Hwy 66 Diner does it right with tenderon-the-inside, crisp-on-the outside-steak that’s served with country-fried potatoes and creamy, peppery gravy. Pancakes are light, ﬂuffy and oh so satisfying. This is a place where you won’t leave hungry. 777 W. Cherokee St. in Catoosa • 800-760-6700 • hardrockcasinotulsa.com

MOM’S DINER is the place for breakfast comfort food the way mom makes it. A no-frills neighborhood breakfast joint, you can count on Mom’s homestyle favorites like ﬂuffy pancakes, crispy hash browns and hearty breakfast burritos. We’re also big fans of the cinnamon roll French toast — thick-cut, griddled to perfection and dripping with icing. 4101 S. Mingo Road • 918-508-2990 • facebook.com/ momsdiner41

When you’re craving a Denver omelet at 7 p.m., FREEWAY CAFE is the place. The same goes for the steak and eggs, hotcakes and strawberry-banana French toast. The breakfast menu here is huge, which matches the size of the short stacks. On the savory side, we love the Oklahoma omelet, stuffed with bacon, sausage, shredded beef and ham, green pepper, onions and cheddar cheese. For sweets, you can’t beat the homemade cinnamon roll. Four Tulsa locations • freewaycafeinc.com — NATALIE MIKLES

1529 E. 15th St. 539-867-2164

3sirensgroup.com/brands/hole-mole

Bar Serra

Hwy 66 Diner

WHAT’S COOKING?

Chili weather

At the rst drop of temperature, the rst hint of fall, we’re ready to make chili. Chopping onions, measuring the chili powder, ring up the cast iron pot — it all just feels right.

ere are all types of chili recipes and everyone has their favorite. Black bean chili, Tex-Mex chili, chicken and white bean chili, venison chili — they all have their place. It’s fun to try new recipes, and this is one we like on its own, ladled over spaghetti or sprinkled with cheese, jalapenos and all the best toppings.

— NATALIE MIKLES

RED WINE CHILI

2 tablespoons vegetable oil

2 pounds ground beef

2 cloves garlic, minced

1 1/2 cups chopped onions

1 green bell pepper, chopped

2 (16-ounce) cans kidney beans, drained

2 (14.5-ounce) cans diced tomatoes in juice

1 (15-ounce) can tomato sauce

1 bay leaf

3 tablespoons chili powder

1 tablespoon granulated sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup red wine

In a large Dutch oven, heat oil over medium heat. Add the ground beef and saute until browned, about 10 minutes. Add the garlic, onions and peppers and cook until the vegetables are soft, 8-10 minutes. Add the beans, tomatoes, tomato sauce, bay leaf, chili powder, sugar, salt and pepper. Stir well. Cover and simmer over low heat for 1.5 hours.

Add the red wine and cook another 30 minutes. Adjust seasonings for taste before serving. tp

Bo l d flavors and thoughtful presentation create memories that linger. Join us for lunch, dinner, or drinks and dine like a baron in the heart of Tulsa’s historic Blue Dome district.

WHAT’S COOKING?

FRENCH CONNECTION

Sheila Dills ’ dream of opening an authentic patisserie began more than 20 years ago on a trip to France — a vision she quietly carried for years after. On numerous trips to France she took courses at Le Cordon Bleu and took an extensive course in French pastry at Ferrandi in Paris in 2022. She then trained under French-Swiss pastry chef and chocolatier Amaury Guichon in 2023 at his academy in Las Vegas. What began as home baking blossomed into mastery: laminated croissants, silken crème patissiere, perfectly crisp pate sucree and more.

Patisserie by Sheila Anne opened at 610 W. Main St. in Jenks last year. Each morning, her pastry case brims with pain au chocolat, raspberry almond croissants, fruit tarts and pavlovas.

By afternoon, it is often empty. To meet growing demand, Dills expanded her o erings — adding soups, quiche and more —

but she knew that wasn’t enough to satisfy local Francophiles and food lovers.

Her latest concept? Opening Sheila Anne’s Cafe and Bistro, a charming space next door to the bakery with indoor table seating in an upscale French setting with a menu featuring crepes, salads, sandwiches, traditional French entrees and high tea. Guests can now linger over lunch, then pop next door for French confections like macarons, or American desserts passed down from Dills’ mother — like apple and peach pies, and carrot and Italian cream cakes. A co ee bar o ers espresso, matcha, hot tea and more.

e cafe seats 24, with plans for outdoor patio seating once temperatures cool down.

Before founding Sheila Anne’s, Dills served in the Oklahoma House of Representatives from 2018-2022. Today, she’s serving something di erent: a slice of France, right here in Jenks. — NATALIE MIKLES

WHAT THE ALE

Passion project

The University of Tulsa and Marshall Brewing Co. have teamed up for a new TU beer just in time for football season.

Tulsa Golden Lager will be available on game days throughout H.A. Chapman Stadium and at the ofﬁcial TU tailgate at Chapman Commons as well as other TU sporting events.

Tulsa Golden Lager is a bright, easy-drinking beer that pours a golden hue and features mild malt sweetness with a clean, crisp ﬁnish. It comes in a 4.8% ABV.

Marshall Brewing Co. CEO Eric Marshall majored in international business and German at TU and studied in Germany, where he experienced the cultural connection between beer and community.

“As a third-generation TU alum and long-time season ticket holder, brewing Tulsa Golden Lager is a dream come true and a passion project for me,” Marshall says. “Studying at TU is really kind of what brought me into beer-making and starting a brewery.”

When Jason Malay, senior associate athletic director for external relations, came to TU in 2017, he recognized the Marshall’s legacy in Tulsa and thought a co-brand would be ideal.

“Anytime you can do a partnership with alumni, and a well-founded brewery that has a good reputation, it makes it all the more special,” Malay says. “We’re really excited about this.”

Tulsa Golden Lager also will be available in six-packs at retailers throughout northeast Oklahoma. A portion of the proceeds from this partnership will support University Athletics, helping student-athletes and operating costs.

— TOM GILBERT

Sheila Dills’ laminated croissants use classical French techniques and imported butter from Normandy. Sheila Anne’s Cafe and Bistro is reservation-only for lunch and first-come, first-served for breakfast.

Jason Malay and Eric Marshall

Reserve your spot at Table 24 on Sept. 11 by visiting table24catering.com/lunch.

Go to p. 33 for more on Restaurant Week and its participating restaurants.

Table’s ready

Food Bank’s new catering service expands its funding opportunities.

The folks at the Food Bank of Eastern Oklahoma know food — whether it’s feeding local students on the weekends with freshly made frozen meals or winning people’s choice awards at past culinary events.

Looking to expand its revenue opportunities, President and CEO Jeff Marlow says the organization created Table 24, a catering service and event hall operated by the nonproﬁ t.

“We have the tools, we have the knowledge, we have the capacity, we have the people,” Marlow says. “We have it all.”

Marlow and Chief Culinary Ofﬁcer Jeremy Johnson developed a wide menu ideal for catered events — from galas and corporate functions to workplace lunches, private dinners and soirees. The Food Bank headquarters at 1304 N. Kenosha Ave., which ofﬁcially opened its remodeled and expanded site in 2024, also boasts an upstairs venue space that can accommodate 500 for a plated dinner.

Those looking to preview Table 24 at the Food Bank can do so on Sept. 11 as part of the 19th annual Restaurant Week. For $25 per person, choose from one of five sandwiches — short rib melt, mushroom melt, crispy chicken, catfish po’boy or grilled cauliflower — with kettle chips, soft drink and a cookie.

Restaurant Week beneﬁ ts the Food Bank’s Food for Kids programs, which served 500,000 in its summer meals program this year. The program also provides take-home backpacks of food, fresh meals and supports numerous school pantries and after-school programs.

“We have to be fueling our future and making sure that food is not a barrier,” Marlow says, addressing Oklahoma high rate of food insecurity.

The organization’s ﬁscal year, which ended June 30, saw a 26% increase in people visiting the Food Bank’s partner agencies — with many of them being new clients, Marlow adds. — ANNE BROCKMAN

Food Bank of Eastern Oklahoma President and CEO Jeff Marlow

Lifestyle

HOME HEALTH TRENDS

RAISE A GLASS

Ten years ago, Tulsans Dara Edwards and Paul Schroeder started a custom glassware etching business with a stellar launch product: a deep-carved, sand-etched map of Tulsa.

“The map design is our most popular,” Edwards says. “Tulsa has become such a popular art and music place, and people are proud to be from here.”

Today, Chizel Industrial and Artisan Craft is well known for its high-quality designs that celebrate T-Town, as well as custom designs. What started with the Tulsa map has now expanded into a collection of local landmarks, like Cain’s Ballroom and the Golden Driller, the Tulsa ﬂag and others. Each piece is thoughtfully designed and created in-house. “Tulsa is its own brand, there’s a vibe and sense of nostalgia here that people connect with,” Edwards says.

The shop has grown to produce unique glassware for companies, events and gifts. The glassware is available for purchase in Chizel’s showroom at 3310 S. Yale Ave., in many local boutiques and on thechizel.com.

“It’s bigger than just making sales,” Edwards says, adding that repeat clientele and being able to be part of someone’s special occasion — whether it’s a wedding, anniversary or landmark event — is deeply important to her and the team.

Shopping local is a crucial part of Edwards’ life. “When you’re shopping local, you’re pouring into your community and it’s more than just a transaction,” Edwards says. — MEGAN TURNER

HIGH FIVE

Program matches older Tulsans with volunteer opportunities.

BY SHARON BISHOP-BALDWIN

An old adage tells us it’s better to give than receive, but when it comes to volunteering in the community, trying to nd the best t sometimes can be a challenge.

“Volunteering brings people joy, but nding the right opportunity — it can be very tedious for people,” says Danielle Hill, the senior volunteer manager for LIFE Senior Services. LIFE’s Give 5 program educates participants about organizations that rely on volunteers and then connects them to the entities they think are their best matches.

“(With Give 5) we have a personal, up-close look at some of the best volunteer

opportunities that Tulsa provides,” Hill says. “It’s a great way to say, ‘Hey this is a really good t for me,’ or, ‘Oh, boy, that does not work for me.’”

Give 5 participants spend ve full days — one day a week for ve weeks — learning about roughly 30 volunteer-reliant organizations, Hill says. Although most are nonpro t partners of LIFE’s, a few are for-pro t entities.

Recent retiree Mohamed Khaleeli participated in the fall 2024 session of Give 5 where he and classmates learned about many organizations such as the SPCA, Catholic Charities, Tulsa Community College, Tulsa Performing Arts Center

and Meals on Wheels, where Khaleeli now volunteers one to two times a week. “Being hands-on was just amazing and I think that made all the di erence,” he says.

Morning sessions take place at LIFE’s Roma Berry Center for Seniors, 4821 S. 72nd E. Ave. Afternoon sessions are composed of eld trips to organizations whose operations are more conducive to site visits. Participants should be 55 or older, and most cohorts have eight to 15 participants.

After Khaleeli’s rst session, his wife could already tell a di erence. “She said ‘I haven’t seen you so radiant in a long time,’” he says.

Hill says the biggest advantage to a program such as Give 5 is that it’s di erent from cold-calling places that might simply seem interesting. Give 5 participants interact with an organization’s sta members, meet its volunteers and get a good description of what they would be doing.

“You get a pretty broad look at what’s going on, and that allows people to make a better decision. It allows people more of an opportunity to mull over what that experience looks like,” she says.

Hill also points out there’s a common misconception about who makes a good volunteer — it’s not only extroverts — and that Give 5 strives to present opportunities for everyone.

“We o er a good mix of opportunities for a good mix of people,” she says.

Once participants have settled on the organizations they want to help, Hill says LIFE then directly connects them with the people at those organizations. “It’s going to get you started a lot faster because we are able to help you make connections,” she adds.

Hill says it’s important for people to understand that volunteering bene ts both the volunteer and the community in that it allows people to give back, while also enriching their own lives.

“Volunteering is a two-way street,” she says. “(Your later years are) supposed to be the best time in your life. is program helps people make it the best time in their lives.”

e Give 5 program began in Spring eld, Missouri, and has branched out to several other states. It has been a part of LIFE Senior Services since 2021, with United Healthcare as its presenting sponsor.

LIFE o ers Give 5 at least four times a year, with the next cohort planned for this fall. Applications can be completed online at lifeseniorservices.org/give5 or by calling 918-664-9000. tp

Mohamed Khaleeli is a recent graduate of LIFE Senior Services’ Give 5 program, which connects older adults with local volunteering opportunities. Khaleeli now delivers for Meals on Wheels at least once a week.

A+ in thriving S

ince 1999, pre-K and kindergarten students at Jenks Public Schools’ West Elementary have learned alongside senior residents at Grace Skilled Nursing and Therapy, 711 N. Fifth St. in Jenks, in the ﬁrstof-its-kind early childhood intergenerational program in Oklahoma. Grace has now expanded the approach to its other locations across the state.

Students and residents (or “littles” and “grands,” as they’re known) both beneﬁ t from the partnership. Jenks West Principal Amanda Moore, who was once a teacher in the program, says it “offers students diverse perspectives, encouraging them to be open-minded and respectful of individuals from different backgrounds and experiences. It fosters compassion, understanding and empathy, helping children connect meaningfully with others.” Moore also says it can provide a valuable sense of connection for students who might not have grandparents in their lives.

For grands, the program gets them out of their rooms every day, encouraging more positive interactions and building those deeper connections. Mariah Bellamy, the program’s liaison between the two institutions, says it keeps the grands active and happy. “Having the children around every day really does boost everyone’s mood,” Bellamy says. “For those who never had kids or grandkids, it provides an opportunity to experience that.”

Each morning during the school year, 40-45 littles enter the building and are greeted by the grands with high ﬁves and ﬁst bumps.

“It’s a beautiful opportunity for the residents to start their day, and our kids, too,” Moore says. Activities throughout the day range from reading to exercise to dramatic play. For exercise, everyone does chair-based stretches, and the littles have a dance party.

Katy Wilson has been teaching in the program since 2016 and has witnessed the students learn empathy, improve their communication skills, and improve overall reading outcomes with the extra one-on-one reading time they get each week, depending on the number of grands available. She says, “The two groups form special relationships over the two years the littles attend school at Grace. It truly is a school experience unlike any other.”

Kids who start pre-K in the program stay through kindergarten, so they see the grands for two years. For now, Moore says Jenks West Elementary is the only district school involved in an intergenerational program like this, but the format has garnered attention from across the nation and even the globe. “I love this program so much,” Bellamy says. “I think it really keeps our residents and our students thriving.”

Find out more at jenksps.org. — MEREDITH BOE

ONE DANCER’S PERSPECTIVE

Iwas a cheerleader. I had moves. I knew routines. I could do a split jump high enough to see my legs in the mirror over the ﬁreplace. Line dancing at LIFE Senior Services’ Roma Berry Center reminds me how long ago that was.

On Monday, Wednesday and Friday mornings, about 40-50 women and a handful of men ages 55-plus — including me — come to move their bones and joints to music.

On the nametags, popular choices from a previous millennium: Nancy, Sharon, Norma, Ron, Earl. Graying hair. Dyed hair. No hair.

One hour of line dancing, 17 dances. Right? No, Monday’s dances are different from Wednesday’s; and both are different from Friday’s. So, 17 X 3 = 51 dances. Good physical and mental exercise for aging bodies and foggy synapses.

Psychologist and line dancing instructor Nelly Vanzetti shares new science from the New England Journal of Medicine with us: “Dancing improves coordination and balance; it also helps delay or prevent cognitive decline. You won’t get that from doing crossword puzzles.” She adds, “Dancing enhances neuroplasticity, the brain’s ability to form new connections — essentially keeping the brain young.”

The brain, maybe. But bodies of a certain age still deal with old ailments (arthritis, osteoporosis, tricky meniscuses) and new hardware (knees, shoulders, hips).

Line dancing today is like ballroom dancing lessons when middle school was still called junior high. “One-two-three, one-two-three, backstep.” Here —“ﬁve-six-seven-eight” — is the dancer’s cue to move. With luck, in the right direction. Repeating the dances over and over creates “muscle memory,” suggesting your body can ultimately lean into the dance without your brain counting out loud.

Music includes a mix of genres, including some oldies. But there’s also Beyonce and Shaboozey. Dance steps have names like shufﬂe, jazz box, vine left, vine right, twinkle, rock and recover, lock, the Charleston and the hitch. Not everyone does every step to perfection but if, after a tricky series of steps and turns, you’re facing the same wall as everyone else, that’s a win.

Fellow line dancer and physical therapist Terry Phenicie dances for the endorphins. And community. As her work schedule diminishes, her dance hours and joyfulness increase. She insists some of her classmates were “touched by the dance fairy at birth.”

The program began in the early 2000s and has been at Roma Berry for the past year. A $100 annual membership includes pickleball courts, yoga, ceramics, guitar lessons, puzzles/cards/mahjong in the game room plus a long list of other activities. Ibuprofen is not included. — JANE ZEMEL

Jane Zemel, center, at one of LIFE Senior Services’ recent line dancing classes

A Jenks West Elementary student high-ﬁves a resident of Grace Skilled Nursing and Therapy.

Saint Simeon’s Senior Community

Saint Simeon’s Senior Community • saintsimeons.org

Saint Simeon’s Senior Community was established in 1958 and welcomed its first residents to its campus a few short years later. Today, Saint Simeon’s provides residential care to those ages 62 and older with assisted living, assisted living memory care, memory care, long-term care, Parkinson’s care, and skilled nursing and rehab.

“What really sets Saint Simeon’s apart from other communities is our four levels of assisted living,” says Director of Marketing Kelli James. “All levels of care — assisted living through all kinds of longterm care — are under one roof with a highly skilled staff all trained in dementia care, along with our beautiful and secure location set on a wildlife refuge that boasts peacocks, turtles, deer, ring-necked pigeons and more.”

There’s no buy-in required at Saint Simeon’s, encouraging Tulsans to think about assisted living before it’s a necessity. Saint Simeon’s residents enjoy “chore-free” living with activities and a robust social calendar. Safety and security are paramount across the campus, and family members can visit without the pressure of caretaking, housekeeping and other stresses.

The community’s core values — patience, dedication, humility, respect, accountability and compassion — are evident. With the continuous support of the Episcopal Church, Saint Simeon’s has grown and evolved over the past six and a half decades to accommodate the best in senior care practices, technology-enhanced therapies, cutting-edge training and exceptional hospitality.

“We are dedicated to preserving the emotional, social and physical well-being of each resident and to advance the standards of care for seniors in an atmosphere of compassion and comfort for all — residents, staff and family members alike,” James says.

Amenities

• 50-acre campus in the Osage Hills near downtown Tulsa

• Indoor and outdoor walking paths

• Courtyards with gardens, patios, a koi pond and a gazebo

• Chapel of Saint Anna and a Common Room that welcomes all faiths and denominations

• Ice cream parlor

• Resident library with more than 2,500 volumes

• Utilities (except telephone and cable)

• Wellness Center with heated saline pool, specialized exercise equipment, personalized exercise classes and wellness programs

• Bistro with fireplace, hosting weekly happy hours

• Carla’s Corner coffee spot and cooking demonstration kitchen

• William S. Smith Therapy Gym offering physical, occupational and speech therapy

• Billiards tables

Saint Simeon’s Senior Community

3701 N. Martin Luther King Jr. Blvd. (918) 425-3583 saintsimeons.org

Family effort

Longtime market sources Mediterranean and Middle Eastern foods for Tulsans.

BY JUDY ALLEN

Many popular cookbook authors, including Jamie Oliver, Yotam Ottolenghi, Sami Tamimi and Tulsa’s widely-traveled Shannon Smith, are in uencing a new generation of home cooks with the use of global avors. eir cookbooks highlight unique ingredients such as sumac, tahini, za’atar, labneh, dried limes and freekeh — items from Mediterranean and Middle Eastern countries that are often hard to nd at your local grocery store. Luckily for Tulsans, these and many other ingredients are all available locally in one place.

In 2006 Nabil Nofal opened Jerusalem Market International Grocery after a successful run operating a Bill and Ruth’s location in Sand Springs. Nofal, a native of Palestine, opened the shop to o er products from his homeland, as well as other Mediterranean and Middle Eastern countries.

e shelves are stocked with cooking essentials — spices, tea, grains, olives, pomegranate molasses, extra virgin olive oil and tahini. Refrigerators house dozens of cheeses (including the best-priced halloumi in town), Bulgarian feta and camel milk. Freezers hold baked pita, phyllo dough and assorted desserts.

Nofal died in 2022, but his son, Nour, helps run the store now with his sister and two brothers. “We want to carry on his legacy,” Nour says while pointing out popular items. “My siblings and I all help run the shop.”

Beyond food, the market sells items like espresso and Turkish co ee sets, tabletop lanterns and seasonal products. tp

The mega-viral Dubai chocolate bar is ﬁlled with a combination of milk chocolate, pistachio cream and kataiﬁ pastry (shredded phyllo dough) and is popular worldwide. Jerusalem Market makes their own in both white and dark chocolate. $12.

JERUSALEM MARKET

6124 E. 51st Place 918-660-7102 instagram.com/jerusalem_market_tulsa 10 a.m.-7 p.m., Monday-Saturday; 11 a.m.-5 p.m., Sunday

Halloumi cheese from Cyprus is made from sheep and goat’s milk and has a squeaky texture. Its high melting point means it can be fried or grilled and still hold its shape. $6.29-$7.29.

Nour Nofal

Imported extra virgin olive oils. $11.99 and up.

Design on the menu

How thoughtful spaces enhance the dining experience.

BY ABIGAIL SINGREY

To truly bring a restaurant’s spirit to life, sometimes it’s necessary to call upon the root of its inspiration. For designer Sherri Duvall ’s latest commission — Ava June, a modern French brasserie that opened in May on Cherry Street — she drew from a trip to Paris last fall, absorbing the atmosphere of the city’s lively bistros.

Duvall, of Duvall Atelier, is the creative force behind many of Tulsa’s most distinctively stylistic restaurants, including Noche Wood red Grill, Mr. Kim’s and Bull in the Alley. She approaches all her restaurant commissions as if the design is just as much on the menu as the food.

“Once I know what genre and style (the clients) desire, I dive into that lane and try to immerse myself in creating a space that

does not look like anything else in the city. So it not only achieves the clients’ goals, but gives future customers an immersive escape,” Duvall says.

While Duvall often draws from personal experience and history, other designers start with di erent anchors. For Megan Chinowth, a principal and interior designer with GH2 Architects, she says the design process all starts with a story, feeling or location the restaurant would like to replicate and have the guest experience. For some restaurants, the story will be built around a focal point, like the bar. For others, it’s another aspect, such as the artwork found throughout the dining room of Fixins Soul Kitchen.

“It all starts with a really cool idea, but then you have to think about how it holds

up to the end user. How will they use the furniture? Will it stand up to frequent cleaning?” she says.

e designer’s role is also to help set the owner up for success, Chinowth says. Her rm has guided out-of-town restaurateurs in adapting to the local market, like sometimes swapping communal tables for two- and four-tops to better align with smaller-market preferences.

“It can be a mindset change,” she says.

Designing a restaurant is also a laborintensive process, typically taking six months for the design phase before the plans are ready for contractor bids. Many projects are remodels, with Duvall sharing that only about 30% start with a blank slate.

However, one recent addition to Tulsa’s dining scene, Maestro, a cocktail bar in downtown’s Santa Fe Square, did have a blank slate, as it opened in a new development. GH2 Architects worked with Tulsa-based interior designer Kate Wallace-Helm of Wallace-Helm Studio to bring the upscale, adult-only vibes to life. e space features custom lighting and layered, angled brick walls — an intricate design that, as Chinowth puts it, “appears e ortless.” tp

Fixins Soul Kitchen

Bull in the Alley

FAMILY FUN GIVEAWAY

WANTED : A quick brown fox

BY CONNIE CRONLEY

Those of us who took typing class oh so many years ago well remember the sentence we typed over and over: A quick brown fox jumps over the lazy dog. is sentence is called a pangram, a phrase that uses every letter of the alphabet. It was an exercise to develop our skill at touch typing.

It’s on my mind these days because I wish I had a quick brown fox. at’s because this year I will have no hollyhocks blooming beside my garden gate. I have no yellow cone owers. I have no fennel, parsley or other herbs. What I do have is bunnies. I am awash with bunnies and they keep coming by the hoards. ey eat some owers down to the ground and they relish tender young herbs as if they were personal microgreens.

I feel like I’m a character in the Australian lm “Rabbit-Proof Fence.” Well, maybe not quite, because the lm is a serious drama about Aboriginal children taken from their homes. But I’m thinking about the lm’s image of the thousandmile fence built to corral thousands of wild rabbits. at problem started in October 1859, when an English settler, omas Austin , released 24 rabbits on his Australian estate for sport. He said, “ e introduction of a few rabbits could do little harm and might provide a touch of home, in addition to a spot of hunting.” Big mistake, Mr. Austin.

e rabbits had no natural predator and multiplied like — rabbits. ey became a national pest of monumental damage. By 2023, Australia’s feral rabbit population numbered 200 million, nearly all descended

from Austin’s two-dozen bunnies. ey can be found on 70% of Australia’s landmass. Mates, I feel your pain. Midtown Tulsa where I live is teeming with rabbits. Teeming, swarming, crawling, heaving and abounding with rabbits and no natural predators in abundance. Hence my longing for a quick brown fox. Granted this allies me with the Mother Nature of red fang and claw, but the sight of my garden stubble makes me cranky.

I Googled ways to keep rabbits out of the garden and came up with suggestions of wire fencing, planting only things they dislike (forsythia, lilac, zinnias, da odils, lavender, onions, peppers, garlic), sprinkling beds with cut onions or Irish Spring soap shavings, dusting with talcum powder. I’ve ordered a bottle of Liquid Fence Deer and Rabbit Repellent, but I’m late to the game. e cherished hollyhocks are already gone.

e rabbit/garden issue is so upsetting because it’s in the midst of everything else. You know what I mean — Everything Else! All the agitation, meanness and dishonesty. In addition to cataclysmic natural disasters, it feels as if we are rocked by another Civil War, except this one is cultural and broadly geographical, not North and South division and abolitionist driven. But the divide seems as bitter.

I’m longing for a little grace. Not grace in the traditional religious meaning, not “Amazing Grace” alluding to spiritual salvation. Not grace as a graceful movement of dancers or of a poised recovery from a stumble. Not a Shakespearean plea for strength as in “Macbeth” and the line “… by the Grace of God we will perform in measure, time and place …”

Not grace as the short prayer before meals, which reminds me of a story of a preacher who asked a family’s little daughter to say grace. She said, “I don’t know what to say.” e minister said, “Just say what your mother says.” e little girl closed her eyes, clasped her hands and said, “Oh God, why did I ask these people to dinner.”

en again, maybe what I’m longing for is a little bit of all of that. What I want is respite. A period of calm. To move easily through the day without my jaw clenched, my shoulders up around my ears and not breathing.

And when it comes to rabbits, I long for charity. In the Oklahoma vernacular, “I need to get me some charity.” tp

The tastiest

way to

help

feed the

hungry. JOIN IRON GATE AND TULSAPEOPLE FOR THE 19TH ANNUAL COOKING FOR A CAUSE

Thursday, September 25, 2025

The Vista at 21 Rooftop, 21 N. Greenwood 6:30-9:00 pm

AROUND THE WORLD • BUSINESS CASUAL • INDOOR/OUTDOOR SPACE COMPLIMENTARY VALET PARKING

Cooking for a Cause is an evening of food, conversations and community. Proceeds provide support for Iron Gate, Tulsa’s largest stand-alone soup kitchen and grocery pantry. Iron Gate feeds the hungry and homeless of Tulsa every day, 365 days a year.

Cooking for a Cause will feature mystery boxes, a silent auction, gift card and wine pull and delectable cuisine from some of Tulsa’s culinary talent.

Big Dipper Creamery • Chef Damien Jacob, Iron Gate • Chef Demarcus Kelly, Southern Hills Country Club • Chef Devin Levine, BOK Center and Cox Business Convention Center • Chef Faith Walker, Curds and Whey Chefs Fifame and Yannick Alahassa, Afrikan Delights • Chefs Hye Shon and Se Yeon Kim, SoBahn 82 • Chef Jeremy Johnson, Food Bank of Eastern Oklahoma • Chef Jose Bamaca, Maples 918 Catering • Chefs Renauld and Gabie Porter, Le Roux’s • Chef Tyler Whitson, Rustic Kings Catering/Copper Dome Restaurant • Glacier Chocolate • Justin Thompson Catering • Kilwins • More chefs to come!

COMMITTEE: Chair - Kara Schatz, Sarah Alfred-Cobb, Lindsey Bristow, Rochelle Dowdell, Kimberly Grayson, Adam Gross, Rachel Gusman, Suzette Werner Jones, Mindy Morrison Taylor, Emily Underwood

HOME WITH designer Mel Bean

Volume 5, Issue 2

published by

1603 South Boulder Avenue Tulsa, Oklahoma 74119-4407

P: 918-585-9924 F: 918-585-9926

PUBLISHER Jim Langdon

PRESIDENT Juley Roffers

VP COMMUNITY RELATIONS Susie Miller

EDITOR Kendall Barrow

CONTRIBUTING EDITORS Anne Brockman Lauren Rogers Tiffany Howard

EDITORIAL & MARKETING ASSISTANT Madison Walters

CREATIVE DIRECTOR Madeline Crawford

GRAPHIC DESIGNER Allyssa Reeder

MANAGING PHOTOGRAPHER Michelle Pollard

VIDEOGRAPHER Greg Bollinger

SENIOR ACCOUNT EXECUTIVE Andrea Canada

ADVERTISING REPRESENTATIVES Melissa Givens Josh Kampf

INTERNS Harper Doss Megan Turner

CONTROLLER Mary McKisick

Iam writing this letter just as Tulsa has hit what I desperately hope is its peak summer temperature. As with every season, I anticipate its approach and then long for the next ... the promise of crisp air, Friday-night lights, falling leaves and family gathering for the holidays is just what I need to power through the nal weeks of heat.

In planning this issue, I intentionally included helpful information for hosting guests. From an inspirational wreath by one of Tulsa’s most tenured orists to items every guest room needs, you will be well prepared to welcome the changing season and its visitors.

And while the home featured on p. 72 certainly could be a work of art itself, designer Gracie Turner worked with the homeowners to ensure nothing was o limits for this young family. e result is a stunning yet cozy home that will be enjoyed for years to come.

Finally, do not miss Connie Cronley ’s pro le on late architect Donald Honn who designed the homes of Lortondale, a planned community built for — you guessed it — families.

So, whether you are hosting family or friends (your chosen family) this season, I hope this issue provides plenty of incentive to roll out the welcome mat. tp

Langdon Publishing Company sets high standards to ensure forestry is practiced in an environmentally responsible, socially beneficial and economically viable manner. This issue of Tulsa People was printed on recycled fibers containing 20 percent post-consumer waste with inks containing a soy base blend. Our printer is a certified member of the Forestry Stewardship Council and the Sustainable Forestry Initiative, and additionally, meets or exceeds all federal Resource Conservation Recovery Act standards. When you are finished with this issue, please pass it on to a friend or recycle it. We can have a better world if we choose it together.

Disregard any TulsaPeople subscription solicitation that is not directly mailed from the Langdon Publishing ofﬁce at 1603 S. Boulder Ave. Contact Langdon Publishing directly if you are interested in subscribing or renewing your TulsaPeople subscription.

What I did not expect was, as each article came in, the emerging overall theme of family that this issue contains. For example, on p. 70, take a look at one of the design world’s latest trends: bunk rooms. Whether you are looking to take sleepovers up a notch or simply accommodate family for the holidays, these rooms are sure to inspire.

Mel Bean had a unique client in the home featured on p. 68: her own family. Take a look inside the successful designer’s personal home, which she has crafted to be a true re ection of her family’s interests and lifestyle.

Kendall Barrow EDITOR

Floral are

Toni Garner has been brightening Tulsans’ days since 1983.

BY SARA PLUMMER

Toni Garner grew up around owers. Both her grandmother and aunt had ower shops in Collinsville and Haskell, respectively, and she enjoyed helping the family businesses.

“When I was 5 years old, they taught me how to tie bows. As I got older, I would help them in their shops; I learned from them,” Garner says. “I learned about hard work and other mechanics of oral design from them. at set my foundation.”

On June 1, 1983, when she was 26 years old, Garner opened Toni’s Flowers and Gifts in a small shopping center in the northeast corner of 36th Street and Harvard Avenue in Tulsa.

“I love the creativity. I love to see beautiful owers. I love the challenge of putting them together and making it look good,” she says.

And that’s exactly what Garner has been doing for 42 years.

“We went from 10 deliveries a day to 20 to 30 to 40. Now we have about 50 to 60

deliveries a day and lots of walk-ins,” she says.

Today Toni’s Flowers and Gifts has 10 full-time and seven part-time employees, and Garner is carrying on the tradition of running a family business.

“My sister came to help me and never left. She’s really good with her hands and does the more intricate work,” she says. Her nephew and great niece also help out at the shop.

And while it’s a fun, creative job, Garner says running a ower shop is also a lot of hard work — ordering and receiving the owers, processing them, taking care of them, making them up into the orders and delivering them.

“It’s a handmade, hand-delivered product. It’s a perishable item. It’s for the moment, it’s for the impact and the emotion,” she says.

And owers are used to express a range of emotions.

“It’s really the gamut of human experi-

ences — weddings, births, anniversaries, celebrations and funerals. You help families through those big events. You help them when they’ve lost someone. Sometimes owers are the last gift they’ll give to them,” she says.

Mary Quinn Cooper has been a customer of Toni’s Flowers for decades and says Garner feels like part of her family.

“I stop in all the time. My husband comes in all the time and gets owers. She did my daughter’s wedding bouquet,” Cooper says. “She’s so creative, she’s so talented. When Toni calls and says she has a delivery, I get so excited.”

After more than 40 years, Garner says she is still learning and still loves what she does.

“I just strive to be my best. I make oral arrangements all day long where I get to be creative and I love it,” she says. “If you want to start a oral business or something creative, you should do it, no matter your time of life.” tp

Toni Garner with her dog, Reba Jo. Inset, nothing sets the stage for visitors quite like a homemade wreath such as this one from Toni’s Flowers and Gifts.

Give guests the ultimate indulgence with a Matouk robe ($124) they will never want to take off.

A warm welcome

Giving your guests the luxury of a ﬁ ve-star hotel stay is as simple as including these essential elements.

BY KENDALL BARROW

Kitina Bartovick knows a thing or two about making a bedroom comfortable. As co-owner of e Dolphin Fine Linens, 2048 Utica Square, with her mother, Cristina Woods, she has made it her business for the past 28 years. Guest rooms are more than just a place to sleep, Bartovick says. “ ey’re intimate sanctuaries designed to welcome, comfort and delight. Why not dress them with the most indulgent essentials?”

Here are Bartovick’s top ve recommendations for making your houseguests feel not only comfortable, but pampered. tp

lightweight Alicia Adams alpaca

invites quiet moments of stillness. Add a SAINT

for a truly spa-like atmosphere.

A crisp Matouk guest towel ($135 per pair) and Rance hand soap ($29) offer guests an unforgettable experience.

Yves Delorme’s sumptuous linens, such as the Luciole Bed Collection boudoir pillow ($90), showcase elegant hues and vivid patterns that bring a sense of personality to the room, Bartovick says.

In the bath, surround them with plush Yves Delorme towels ($20 and up) and delicately perfumed Rance soap ($18.50).

wool throw ($475) draped nearby

candle ($65)

AT HOME WITH …

MEL BEAN

Designer shares a glimpse of her personal home.

BY LAURA DENNIS

Tulsa business owner Mel Bean has dedicated nearly two decades to building what is now an expansive and colorful portfolio of professionally curated home designs. e founder and principal designer of Mel Bean Interiors, most recognized for her design of e Pioneer Woman Lodge, has been featured in various local and national publications such as Forbes Magazine and House and Home. In 2022, her rm was nominated for HGTV’s Designer of the Year Award. Bean’s success within the industry is a direct re ection of her hard work, expertise and true passion for interior design, but she says her proudest accomplishment is her work family.

“We’ve been honored with rewards in di erent magazines and publications, I don’t have a speci c favorite,” Bean says. “But I do have the most incredible team. We’ve created a culture that really supports women and families. It’s a joyful place to work, and that is what I am most proud of.” Bean completed three years of a psychology/pre-med degree before she discovered her passion for design. “I was a little nervous to call my parents and say, ‘Hey, I’m not going to be a doctor,’” she says. With her parents’ unwavering support, she changed her major and received her bachelor’s degree in interior design at Oklahoma State University in 2004. In college she worked hard to get her foot in the door

at any Tulsa design or architecture rm that would hire her. O ering to sweep the oors or take out the trash, she nally landed an opportunity at Cisar-Holt to do just that.

“ ey gave me a chance,” she says. “I worked in their showroom, and slowly, they started giving me tests that really built my con dence and exposed me to the ins and outs of what a design business actually looks like.” She continued working at Cisar-Holt through college and completed a formal internship at SR Hughes. She then took a position with Duvall Architects, where she would stay for the rst six years of her career before opening her own rm in Tulsa.

Gutted and remodeled, the vast kitchen design is sleek, modern and saturated with bright natural light. Centered is a long island that provides plenty of space to cook and entertain.

Above, originally a bedroom, this space was converted into a library and personal home ofﬁce by adding built-in shelving and cabinetry. Its bold and eccentric design makes it Bean’s favorite room in the house.

Below, styled around her beloved Cuban canvas, the entry is snug and simple. A bold violet sofa adds variance and depth to the room’s overall neutral palette, making the space feel balanced and inviting.

In 2018, Bean took on a design project of her own, purchasing an outdated, 110-year-old craftsman in the Riverview neighborhood.

“What I loved about this home is that it preserved a lot of the historic character,” she says. “It had not been destroyed within, but it also hadn’t been updated since 1980, so it was a perfect opportunity for me to put my own imprint on it.”

Perched on a tree-lined street, the two-story bungalow boasts large verandas in the front and back and a sizeable, covered balcony on the second story. e interior is expansive but intimate with 9.5foot ceilings, warm-toned hardwood oors and detailed woodwork throughout the bedrooms and main living spaces.

Bean designed each space in her home to be “elegant and approachable.” Among many major and minor updates made, each room was modernized with decorative lighting and xtures.

“Lighting in the home is key,” she says. Various chandeliers, pendants and display lights were placed throughout the home to illuminate her extensive and meaningful art collection, such as the large canvas painting she fell in love with on a trip to Cuba; it currently hangs in her entryway. Often, these sentimental pieces become the focal point that inspires the color palette for its surrounding space.

Although she and her family spend most of their time together in the bright, open kitchen, her favorite room is the library. Brass library lights hang on moody, black-painted walls and give contrast to the wallpaper of white wispy clouds on the ceiling. e result is cozy, tasteful and cohesive to the overall home design. “ e whole home really re ects us, our personality, our way of life,” she says. “I don’t think I’ll ever feel like my home is ‘done.’ But I do feel it is complete, and it will always be evolving as I am.” tp

The more the merrier

Tulsa designers embrace the rise of bunk room design.

BY GRACE WOOD

The trend of homeowners incorporating bunk rooms into their homes is growing. ey’re a fun way to host guests in one space, are easily adaptable for kids and adults alike, and o er a creative solution to maximizing underused areas of the home. More than anything, though, bunk rooms encourage closeness and connection.

Tulsa interior designers Lindsay Gray, owner of L. Gray Interiors, and Lindy Collins, owner of L. Collins Interiors, are helping their respective clients make the most out of these spaces, just in time for the holiday season.

“I think families — especially since COVID-19 — really value spending time together and being close,” Gray says. “Friends feel the same way. When they come back from college or out of town, they

want a place where everyone can hang out together. It creates a more intimate space with the people you’re closest to.”

Having a bunk room is a way to create fun, vacation vibes at home, Collins says. “For a lot of young families, the idea of a bunk room may come from experiencing one on a trip,” she says. “Having one at home brings that same vacation feel to your weekends, and it lets you o er that same kind of hospitality to others that you enjoy when you’re away.”

Bunk rooms can help families make the most out of their space by creating versatile, multifunctional areas. Gray designed one such room that doubles as a playroom, giving the homeowners’ daughters a place to play beyond their bedrooms or the main living area — a space that’s as fun for them as it is functional.

Designer Lindsay Gray created this colorful bunk room as both a sleep space and a playroom, complete with cozy bedding, colorful accents and individual lighting for each bed.

“ e girls I designed it for were still young, not quite at the sleepover stage, but I wanted to create something they could grow into,” Gray says. “We included fun elements like cut-out windows between the bunks and lamps at every bed. As they get older, those spaces can become cozy reading corners. Right now, they’re probably using it to build forts, play hide-and-seek or put on puppet shows — and I think it’s so fun to include features that let the room evolve with them, not just stay a ‘kid’ space.”

While bunk rooms are perfect for kids’ sleepovers, thoughtful design can make them just as comfortable and inviting for adults. Incorporating full or queen-sized beds, outlets, built-in drawers and intentional lighting turn these spaces into fun retreats for single guests or entire families.

“Lamps on every bed are a must,” Gray says. “Whether it’s for night owls who want to read quietly or early risers who prefer to stay in the room until their friends wake up, each bunk needs its own light.” Considering guests’ needs is key to good design according to both designers.

“I love making sure there are thoughtful touches like wall hooks, a luggage rack and a spot to store clothes if someone’s staying more than a day or two,” Collins says. “I want it to feel cozy, so I like to include blankets, throw pillows, a good mattress topper and a quality quilt. It shouldn’t feel like you’re staying in the barracks — it should feel elevated and luxurious.” oughtful design details can transform a bunk room from practical to truly special. Both Gray and Collins emphasize the importance of creating a space that’s not only durable, but warm and visually polished.

“I love incorporating quality millwork wherever possible,” Collins says. “It makes the room feel solid and custom, especially when you add paneling and trim. I also like to use natural woods when I can; it gives spaces a lived-in, comfortable feel.”

When paneling isn’t an option, wallpaper is an easy way to infuse character and charm. “A bunk room is the perfect place to get creative — I wouldn’t be afraid to wallpaper a room to give it its own personality,” Collins says.

Color choices help tie the space together, especially when layers of cozy textures are used. “I love the idea of painted bunk beds in a bright green or a deep navy,” Gray says. “Even a beautiful

wood stain can be a great option. It helps disguise dings and scratches over time, especially in a high-use space.”

Creating a bunk room doesn’t have to mean a complete remodel or custom carpentry from scratch. Both designers encourage homeowners to think resourcefully, especially if the space may evolve with time.

“If you’re open to the hunt, you can absolutely nd un nished beds that can be painted, customized and built-in to look like they were custom made,” Collins says.

“Start with something solid and work with a good carpenter to trim it out and make it feel built-in.”

Whether they are for hosting holiday guests, creating a space for growing kids or making better use of overlooked square footage, bunk rooms are proving to be as practical as they are charming. With thoughtful touches and creativity, they can evolve alongside your family’s needs — and look great doing it.

“It’s a short-term investment for a longterm return,” Gray says. tp

Designer Lindy Collins transformed this former second-story den into a fun, multifunctional space complete with a bunk room. The calming palette of soft wood and layered blues gives this room a relaxed, coastal-inspired feel.

Built to last

A young family’s home is as functional as it is fashionable.

BY JANE ZEMEL

BY SARAH BAKER

She always wanted a red brick house. at’s what attracted the couple to the three-bedroom, two-bathroom midtown ranch with white trim and black shutters, just shy of 2,000 square feet. When plans to remodel proved impractical, the solution was a new build. e result is a four-bedroom, four-bathroom courtyard stunner, more than double the size of the original. And, after testing 40 brick colors, Ebony Iron ranked “close enough” to red.

“We are sort of dreamers,” she says, citing their fascination with the home-building show “Grand Designs.” So, the couple turned over the creative process to architect Pat Fox and interior designer Gracie Turner

eir assignment was to create a comfortable, child-friendly home for this growing family that now includes three children under 5.

PHOTOS

The home’s showstopper, everyone agrees, is the kitchen chandelier an ingenious medley of metals, shapes and heights from Ladies and Gentlemen Studio in Brooklyn.

Today, what looks like an impenetrable brick fortress from the curb is, in fact, a warm, welcoming, light-drenched, familycentric haven.

Floor-to-high-ceiling glass windows face the courtyard for a dramatic rst impression. Décor-wise, the main characters are neutral tones and textures, with cameo appearances by explosive twists of color.

Common design elements include cerused white oak cabinetry by Woodstock Cabinets, utilized in the kitchen, closets and vanities. e cerusing process slightly whitewashes natural wood for a trending, modern look and feel.

In both a practical and forward-thinking move, the couple chose to implement aspects of universal design. As such, wide hallways and tile oors cover the home’s footprint. ere are no thresholds inside or to the outdoors, making the house accessible to those of all ages and abilities.

e o cial tour starts at the back with the living room/dining room/kitchen expanse. Neutral sofas and rugs provide texture; accents of walnut, leather, copper and black brick add warmth; while artwork and accessories splash color.

e mismatching of woods and mixing of metals is intentional to avoid a matchymatchy look.

“ e kids bring color, energy and life to the home, not to mention chaos,” jokes the husband.

e visible kitchen area shows o a cooktop, sink, tons of storage and a brick backsplash that mirrors the replace. Behind all that is the scullery (the working kitchen), where appliances live and the real work gets done. Prepping. Clean-up. Hiding the mess. Here, a command center — a magnetic whiteboard — centralizes schedules, calendars, children’s art and sticky notes.

An ornate console and vivid painting grace the entryway. To one side, an area too vast and upscale to be a mudroom boasts a generous system of shelves and drawers (from e Neat Method by Tara Burdette) that conceals coats, shoes and backpacks. Across is the powder room steeped in deep greens — from tile, paint and trim to the rst of the home’s four terrazzo sinks.

e eclectic den reads both private and open. Leathers and textured fabrics o er inviting seating options. Layered, vibrant rugs are all machine washable. “Nothing too precious,” explains the husband, meaning that everything is meant to be used and enjoyed.

e primary suite creates an almost endless retreat. Sherwin Williams’ popular paint shade “Moth’s Wing” softly coats the walls in the sleeping quarters. A 1,000pound concrete tub from New Mexico commands attention in the bathroom, along with matching concrete sinks.

Above, the home’s interior designer Gracie Turner incorporated a slotted sliding door concept brought over from her time spent designing homes in Australia. From concept to reality, the white oak doors were a six-week labor of love by Bailey Custom Carpentry.

Right, the powder room is color-drenched in deep greens from the tile and paint to the

Below, an oversized cement-and-glass mosaic sphere by Tulsa artist Matt Moffett rests in the outdoor courtyard. “Space Oddity,” as he calls it, “dominated my life and mind for six months. I actually felt like Picasso with the creative freedom they allowed me.”

terrazzo sink.

e couple added a substantial wooden bench, making it easier on them to bathe the kids in mom-and-dad’s tub.

e room’s enormous galley closet leads to the laundry room, rounding out the ensuite.

A nearby workout room opens to an outdoor plunge pool, hot tub, sauna and cold plunge pool.

Lines in the exterior concrete mimic the indoor tile, keeping the look consistent.

Down the kids’ hallway, all three bathrooms feature white oak vanities with di erent color terrazzo sinks. Each room centers on a uted, wall-mounted wood panel, customized by color and artwork of each child’s favorite characters — from Pokemon to superheroes to ballerinas.

Another shared space is the minimalist playroom. No toys in here, just lots of options for activity — climbing wall, wooden jungle gym and swing.

Outside, the horseshoe design of the

home creates a courtyard e ect. e practical patio area features a fully washable outdoor couch, Hasty Bake grill and the requisite outdoor TV. Turf covers the entertainment area for no-mowing maintenance and reduces the chances of the home’s youngest residents from getting “soooo dirty,” says their dad.

e couple bought the lot behind the original two-thirds of an acre, increasing the property to one city block deep. at’s where the wife hopes she and the children will grow vegetables and raise chickens. Some day.

No detail in this home is random. When credits roll, the couple recognizes Dave Collins for the landscape design; mason Solomon Parra who laid almost every brick himself; and local artists for existing and commissioned pieces.

“All of them made the process really easy and made (the house) what it is,” she says gratefully. tp

Left, terrazzo was the ﬁrst choice for ﬂooring, but there were concerns about repair and replacement. As a compromise, terrazzo appears in custom sinks (by Concretta in Bulgaria) in the powder room and children’s bathrooms, and as an accent wall in the primary bath. Above right, the wife’s favorite spot in the house is her daughter’s pink paradise bedroom both for design and sentimental value a shadow box holds a bonnet tatted by her great-grandmother, and the lamp is a hand-me-down heirloom from her other great-grandmother. Lower right, the minimalist playroom still manages to provide ample options for indoor activity. Below, a scullery hidden behind the open kitchen features additional storage and appliances.

INDIVIDUALS

ACCENT

Paul Wheeler

THE AGENCY

Philip Shain

CASA LIGHT REALTY LLC

Charo Naifeh

CHINOWTH & COHEN

Brad Borem

Susie Genet

Kelli Smith

Natalie Richardson

Kristi Reed

Jennifer Miller-Morrow

Tonya Elison

Melissa Mansﬁeld

Taylor Bay

Kristee Barlow

Val Gaudet

Missy Hagin Pittman

Kay Sullivan

Gayle Roberts-Pisklo

Carrie DeWeese

Amy Proser

Shawn Peters

Jennifer Wykoff

Christina Gnose

Tiffany Webb

Montse Torres

Blake Montgomery

Austin Kirkpatrick

Deb Wilmoth

Cindy Rodgers

Carmen Plunk

Amos Radlinger

Jack Wallace

Monica Castillo

Casey McFarlane

Cindy Morrison

Kristi Russel

SC Clifford

Allison Kamm

Alisha Cooper

Megan Forehand

Jennifer Robertson

TOP REAL ESTATE PROFESSIONALS

e residential real estate professionals presented here in company groupings represent the top individuals whose total volume (listings plus sales) totaled at least $7 million, and top teams whose total volume totaled at least $10 million. e following pages include professional pro les and display ads purchased by Top Real Estate Professionals to inform readers of their services.

COLDWELL

BANKER SELECT

Kristin Winton

Maria Chupp

Jeanette Bagrosky

Suzanne Mobley

Michelle Jansen

Sally Mulready

Caroline Gorinsky Huesler

Kimberly Brewer

Paula McGuire

Roger McClure

Janice Koss

Ashley Wozniak

Michelle Bradshaw

John Pellow

Amy Main

Angela Cianfrone

Rick Shaw

Tammy Luczak

Carol Berry

Tammy Salerno

Susan Brooks

CONCEPT REALTY

Robert Kleven

ENGEL & VOELKERS TULSA

Taylor Zinn

Chris Zinn

EPIQUE REALTY

Robin Wilson

EXP REALTY

Lindsey Morris

Amanda Dudley

David Hallman

Jennifer Samuelson

Jennifer Blackwell

Hannah McCullough

Darryl Baskin

Brian Sanchez

Amber Dollar

Drew Lolato

KELLER WILLIAMS ADVANTAGE

Kara Folkins

Jennifer Sanders

Amy Cavallin

Carol Pankey-Davis

Andrea Pinney

Jamie Goodnight

Kathryn French

Braxton Thomas

May West

Kevin Beaty

Holly Berry

Elizabeth Beaubien

Siera Elliott

Josh Claybrook

KELLER WILLIAMS PREFERRED

Kristin Bell

Caleb Branham

Chet Wilson

Tina Bell

KELLER WILLIAMS PREMIER

Juli Sunday Edwards

Darren DeLozier

Yer Thao

THE GARRISON GROUP

Kelly Garrison

MCGRAW REALTORS

Katy Houchin

Laura Bryant

Mike Keys

Belinda L. Tucker

Micah Tjeersdma

Angela Cozort

Sherri Sanders

Sally Moseby

Laura Hawkins

John Smucker

Rachel Close

Lewanna Shaw

Jamie Calkins

Pam Case

Sue Ann Blair

Chris Noel

Anna Brooks

Diana Patterson

David Palik

Lori Lassman

Brian Dausses

Lindy Collins

Heather Caputo

Mary Kollman

Stephanie Joy

NAIL REALTY GROUP

Sarah Nail

PEMBROOK REALTY GROUP

Stephanie Ross

PRIVATE LABEL

Brandi Fugate

REALTY ONE GROUP DREAMERS

Joanna Ford

RE/MAX RESULTS

Rosetta Britton

John Broostin

Brett Friesen

Anne Gift

Kelly Kilmer

Kevin Lynch

Marie McManus

Kim Parker

Lee Ann Pierce

Jennifer Sarracino

Christina Shortsleeve

Robert Smith

Shannon Vaughn

Amy Whitmarsh

Kath Williams

James Woods

SHEFFIELD REALTY

Allison Shefﬁeld

SOLID ROCK

Heather Brewster

Katie Brown

Lisa Goins

Monty Danderson

Lori Kindle

Libby Lalli

WALTER & ASSOCIATES INC.

Peter Walter

Blake Loveless

Marlene O’Malley

Dan Martin

Barbara Winder

Holly Lehman

Franky Neal

WE CONNECT OKLAHOMA

REALTORS

Marc S. Bullock

TEAMS

CHINOWTH & COHEN

True & Co. Group

Alli Hayes Real Estate Group

Tiffany Johnson Homes

COLDWELL BANKER SELECT

The G7 Group

Rainwater Team

Laurie Jenkins Team

Maureen Kile Team

McGuire Cooley Team

The Slemp Team

Jeb Perry Team

Alicia Parker Team

The Vermillion Group

Jay Miller Team

Trish Allison Team

Beverly Jeanes Team

Pollard | Sams Team

Kevin Rhoades Team

RCL Red Door Group

Corrie Egge Team

Nico Real Estate Group

Bonnie and Chantal Gross

OK Homes & Lifestyles

Martin Bakovic Team

BK Team

Hildebrandt Home Team

Chris Swart Team

CONCEPT REALTY

Concept Realty Team

ENGEL VOLKERS

Chris Zinn Group

EXP REALTY

The Collective Group

The Magnolia Group

Burger and Co.

KELLER WILLIAMS ADVANTAGE

Amber Davis

Jennie Wolek

Jessica Scott

Kasia Olek

Max Heckenkemper

Drew Ary

Apryl Pritchett

Holly Brumble

Ricky Underhill and Angela Miller

KELLER WILLIAMS REALTY PREFERRED

The Rentz Team

Brian Frere Home Team

The Ratzlaff Team

The Cochran Team

Hometown Home and Ranch

The Ashley Group

Biersdorfer-McCoy Team

KELLER WILLIAMS REALTY PREMIER

Shields & Co.

Colt Realty Group

Dailey Properties

Red Fox Realty Group

Paramount Group

First Family Home Team

MCGRAW REALTORS

Don Burns Home Team

Laura Grunewald & Associates

Ragan Group

Woodward Group

The Bradshaw Group

Rise Home Real Estate Group

Lawrence & Roberts

Real Estate Team

REALTY ONE GROUP DREAMERS

Carrie Ballard — Ballard Home Team

RE/MAX RESULTS

Dream Home Team

Hearts to Home Team

Home Connection Team

Pierce Properties

Summit Real Estate

The Preferred Team

SOLID ROCK

Gillette Markham Group

KELLER WILLIAMS

Each office is Independently Owned and Operated.

RENTZ TEAM BRIAN FRERE HOME TEAM CHET WILSON CALEB BRANHAM

BELL

RATZLAFF TEAM HOMETOWN HOME AND RANCH

COCHRAN TEAM

CAROL PANKEY-DAVIS

ANDREA PINNEY

MAY WEST JAMIE GOODNIGHT KEVIN BEATY

KATHRYN FRENCH HOLLY BERRY

BRAXTON THOMAS

ELIZABETH BEAUBIEN

KARA FOLKINS JENNIFER SANDERS AMY CAVALLIN

CAROL PANKEY-DAVIS

ANDREA PINNEY

MAY WEST JAMIE GOODNIGHT

KEVIN BEATY

KATHRYN FRENCH

HOLLY BERRY BRAXTON THOMAS

ELIZABETH BEAUBIEN

BAYNEBROOKE GROUP

DREW ARY

APRYL PRITCHETT

RICKY UNDERHILL & ANGELA MILLER

KARA FOLKINS JENNIFER SANDERS AMY CAVALLIN

JENNIE WOLEK

AUSSIE REAL ESTATE TEAM

ROBERT SMITH SIERA ELLIOTT JOSH CLAYBROOK

BAYNEBROOKE GROUP

DREW ARY

RICKY UNDERHILL & ANGELA MILLER

AMBER DAVIS HOME TEAM

WHAT MONEY CAN BUY

2525 S. Columbia Ave., Tulsa

SOLD PRICE: $830,000 ACREAGE: 0.28 SQUARE FOOTAGE: 3,387

This Tudor-style home is located in the heart of midtown on a quiet cul-de-sac and features five bedrooms and three-and-a-half bathrooms. Suited for entertaining, the home boasts two living areas with fireplaces and a brick patio with a grill and Hasty Bake. The fifth bedroom can serve as a motherin-law suite or game room.

1212 Hazel Blvd., Tulsa

SOLD PRICE: $1,350,000 ACREAGE: 0.24 SQUARE FOOTAGE: 4,516

Located on one of Tulsa’s most picturesque streets, this fully renovated 1930s home in Sunset Terrace features three bedrooms with ensuite baths, multiple living areas and a ﬁnished basement. Additional highlights include a redesigned kitchen with Paramount quartzite, an outdoor kitchen, heated pool and hot tub, and a ﬁnished garage apartment.

2421 S. Troost Ave., Tulsa

SOLD PRICE: $749,000 ACREAGE: 0.19 SQUARE FOOTAGE: 2,571

This three-bedroom, three-bathroom home in the Terwilleger Heights neighborhood boasts many high-end updates by Upside Interiors, including Taj Mahal quartzite and marble on hard surfaces, new appliances, refinished hardwood floors, new fixtures and more. It is conveniently located near Woodward Park and Utica Square.

16131 S. 97th W. Ave., Sapulpa

SOLD PRICE: $565,000 ACREAGE: 10 SQUARE FOOTAGE: 2,981

Set on 10 wooded acres with a spring-fed pond, this craftsman-style property includes a threebedroom, two-and-a-half-bath main home, a separate one-bedroom carriage house and two storage buildings. Recent updates to the main home include new windows, gutters, doors, fresh paint and a remodeled primary bathroom. The former barn functions as a garage with a full concrete pad.

Buyer-friendly market

Tulsa’s housing market remains steady, even as inventory grows.

BY GRACE WOOD

While some cities ride the highs and lows of a volatile housing market, Tulsa’s remains reliably balanced, says Allison Jacobs , a Realtor with McGraw Realtors. With inventory on the rise and homes selling quickly, she sees signs of a market that favors prepared buyers and sellers who price smartly.

Compared to larger cities such as Las Vegas, New York or Miami, Jacobs sees Tulsa’s real estate market as steady and not likely to crash. The inventory of homes is increasing, but well-priced homes are still moving quickly. “At the beginning of the

year, homes were spending about 60 days on the market,” Jacobs says. “In the spring, it went down to about 45 days, which is a notable decrease. So even though more homes are available, they’re selling faster, which points to a shift toward a more balanced, possibly buyer-friendly market.”

Investing in quality staging makes a noticeable difference. “Vacant homes almost always take longer to sell, because it’s harder for buyers to see the potential in an empty space,” Jacobs says.

For buyers, pre-approval is a must. Jacobs recommends connecting with local lenders and getting quotes from several before making a

decision. “A local lender knows more about the current Tulsa market than any out-of-state lender — they see what homes are actually selling for and the appraisals coming in,” she says.

For sellers, pricing a home accurately from day one is “absolutely key,” Jacobs says. Additionally, decluttering, staging and masking any signs of pets can make a big impact on buyers. “The more staged your home looks rather than lived-in, the better,” she says. “And think ahead about timing — like when your yard looks its best for listing photos. Those details can make a big difference.” tp

LUXURY PROPERTY GROUP

Call any of the Luxury Property Group Realtors about one of these homes, or any property that you have an interest in. We will provide you with superior personal service with the highest integrity.

Experience timeless luxury in this one-of-akind Wenmoor estate, featuring soaring ceilings, intricate trim, and a chef’s kitchen that flows into elegant living spaces. Situated on a .66-acre lot, this home offers a private backyard oasis with a saltwater pool, fire pit, and putting green—perfect for relaxing or entertaining in style. 10910 S 69th East Avenue.

$1,999,900

MAPLE RIDGE NORTH

The historic Percy/Elliott House, Bruce Goff’s first Tulsa design, is on the market for the first time in nearly 50 years.

Nestled in Maple Ridge North, this Prairie-style gem blends architectural significance with modern updates. 312 E 19th Street. $1,145,000.

78 acres in Tulsa County. 3 ponds, some trees, flat pastures and great location. Vacant land on SE corner of 201st & Harvard Ave.

$1,700,000

TIM HAYES 918 -231-5637 thayes@mcgrawok.com

GORDON SHELTON 918- 697-2742 gshelton@mcgrawok.com

SHERRI SANDERS 918- 724-5008 ssanders@mcgrawok.com

DIANA RILEY PATTERSON 918- 629-3717 dpatterson@mcgrawok.com

GRAND LAKE

Lovely four bedroom, two bath waterfront home in Horse Creek on Grand Lake, minutes away from Shangri La or Indian Hills Marina by water, situated on 5 acres +/-, has a brand new two-slip boat dock, and over 700’ of shoreline. The home has been updated with fresh paint inside, luxury vinyl floors throughout, two living areas, two fireplaces, and new appliances. Enjoy the large covered outdoor living space and firepit outside. There is a large workspace below the main home to store whatever you need for your lake toys and a safe room. There is a large covered area to store your boat and other toys. The home comes mostly furnished and is VRBO friendly. 52990 E 260 Road, Afton. $ 775,000

MIDTOWN

Ranch style homes provided an easy floor plan to raise a family. This home has a huge lot for adding another wing or a pool! 4 bedrooms, 2 1/2 bathrooms and an open kitchen. Midtown is at your doorstep! 4523 S Lewis Ave. $485,000

THE VILLAGE

This custom designed home was built in 2001 and owned by Don East, a well known home builder in Tulsa! Features include a custom kitchen, open floor plan and a spectacular master bedroom and en-suite bathroom on the first floor. Another bedroom downstairs is used as a home office. Two additional bedrooms and bathroom are upstairs with a study. 3,200 square feet of space plus a 3 car garage.10135 S 78th E Avenue. $519,000

HAVEN HILLTOP HAVEN

400+ Acres with rolling terrain, panoramic views & 4 ponds

7894 Sq. Ft. (6612 Sq. Ft. on 1st floor)

5 Beds

7 Baths

Texas Hill Country–inspired 2023 build Custom stonework quarried from property

12” pine floors, hickory cabinetry & clerestory living area

Flexible floorplan: en-suite bedrooms, 3 laundry areas, hobby room, and office.

Whole-home audio, tankless hot water heaters, spray foam insulation, and central vacuum Dog wash station, FEMA-rated safe room & private theater (8 seats)

Luxury primary suite: heated floors & steam/aromatherapy shower

Resort-style gunite salt water pool, raised spa, LED lighting, and retractable cover.

Observatory deck with downtown Tulsa views Trophy hunting for whitetail deer & turkey

Just 15 miles from downtown Tulsa

Listed at $ 6,900,000

This custom-built, one-owner home in Skiatook features 4 bedrooms, 2.5 baths, and a 2-car garage on a scenic 10-acre This custom-built, one-owner home in Skiatook features 4 bedrooms, 2.5 baths, and a 2-car garage on a scenic 10-acre corner lot with a deep pond. Highlights include a spacious kitchen with two pantries, a copper farm sink, an corner lot with a deep pond. Highlights include a spacious kitchen with two pantries, a copper farm sink, an d granite d granite countertops, plus a large primary suite with two walk-in closets, a screened-in back porch, surround sound throughout, and a countertops, plus a large primary suite with two walk-in closets, a screened-in back porch, surround sound throughout, and a whole-house generac generator. Additional perks include a cozy living area with a gas fireplace, a large office/flex room with whole-house generac generator. Additional perks include a cozy living area with a gas fireplace, a large office/flex room with a sink, and fenced pasture land. a sink, and fenced pasture land.

Astellar list of iconic architects shaped Tulsa with stunning residences of all designs — traditional, English Tudor, French Country, Classical Revival, Renaissance and more — but only Donald Honn created an entire neighborhood and made history with his midcentury modern style.

Honn was a solid Illinoisan, born in Champagne, Illinois, in 1918 and received his architecture degree in 1941 from the University of Illinois, the nation’s rst public school of architecture. He began his career in Chicago, commuting an hour to work from his suburban home. In 1949 when he was 31, he came to Tulsa for his sister-in-law’s baby shower and fell in love with the city’s cleanliness, lack of tra c and ease of transportation. He dropped in on a local architect, accepted a job on the spot and sent his wife to pack up their belongings in Chicago.

It was the post-World War II building boom. e time and Tulsa were just right for him.

He soon met Howard C. Grubb, a progressive merchant builder with a bold idea: a tract subdivision of architect-designed, ultra-modern, contemporary homes at moderate prices. Each home would feature

TULSA MODERN

Donald Honn

BY CONNIE CRONLEY

central heating and air conditioning — rare luxuries at the time and revolutionary not only in Tulsa but nationwide.

Grubb had just the property in mind: Lortondale Estate.

In 1924, Lortondale was the country estate and farm of Maud and Eugene Lorton, owner and publisher of the Tulsa World newspaper. It was located along a two-lane road that would become Yale Avenue and 27th Street. Four brick columns marked the entrance.

In 1935 it was sold for the construction of Meadowbrook Country Club, a club for Jewish Tulsans who were not permitted membership at Tulsa’s other prominent clubs. In 1952, Grubb and business partners Dale Carter and J. W. McMichael purchased the land and the stage was set for the new Lortondale, Tulsa’s nest modern housing addition.

e plan was to build 540 homes on four 40-acre tracts. Depending on model, prices ranged from $13,500 to $16,500 (approximately $155,000 to $188,000 in today’s money).

Honn’s designs were cutting edge: extremely low-pitched roofs, clean lines, open oor plans, walls of oor-to-ceiling glass windows, kitchens with Formica counter-

tops, uorescent lighting, dishwasher and garbage disposal. Four swimming pools were planned for the addition because Lortondale was about families and community. e addition was immediately popular with young architects, college professors, engineers and other young professionals.

From 1954-1957, only 220 homes and two swimming pools were built in Lortondale, in part because the Federal Housing Administration thought that modern architecture was a fad and not a good investment, so it would not guarantee loans on modern homes. is in uenced public choice.

Honn also designed a new Meadowbrook Club clubhouse, the United States Jaycees National Headquarters, Gilcrease Middle School, Park Elementary School, Esplanade Condominiums and the Tulsa Country Club clubhouse.

He was a bespectacled man, low-key in speech and dress. “He looked like your typical, nice, middle-aged dad who lived down the street,” says James Worsham who worked with him as a young architect. “ e only time he got excited was when he told me of visiting Tulsa for the rst time. When he talked of Tulsa, his face would light up. He truly loved this town.” tp

Honn remained in Tulsa until his death in 1999. Above, one of his designs as it stands today in Lortondale.

10 A.M.-5 P.M., SATURDAY, SEPT. 13

NOON-5 P.M., SUNDAY, SEPT. 14

The 25th annual Home Remodeling Showcase, presented by the Remodelers Council of the Home Builders Association of Greater Tulsa, is the premier showcase of newly renovated homes in Tulsa.

10 A.M.-5 P.M., SATURDAY, SEPT. 13

NOON-5 P.M., SUNDAY, SEPT. 14

ADMISSION: $10

Paid at the door of any tour home. Children 12 and under free with paid adult. Ticket allows access to all homes on Showcase. Home access varies by project.

PROCEEDS FROM THE 2025 HOME REMODELING SHOWCASE BENEFIT:

PRESENTED BY:

THANK YOU TO THIS YEAR’S SPONSORS FOR MAKING THE MISSION POSSIBLE:

Eight stunning Tulsaarea properties will be open to the public for in-person tours. These properties showcase a variety of remodeling projects from the area’s ﬁnest remodelers, including everything from outdoor living spaces to kitchens and whole-home renovations.

FEATURED

1. The Buckingham Group 3316 S. Birmingham Ave.

2. Dana Build and Design LLC 5856 S. Irvington Ave.

3. Day Homes LLC 3189 E. 33rd St.

4. Hammer Stars 2625 E. 45th St.

5. Innovative Outdoor Living 11803 S. 70th E. Ave.

6. Kitchen Concepts 1102 W. 84th Place

7. Mudd Family Properties 6642 E. 60th Place

8. Ridgeline Oklahoma 2728 E. 56th Place

Age-in-grace

PROJECT: Guest bathroom and primary courtyard renovation

3316 S. BIRMINGHAM AVE.

MAJOR INTERSECTION: 31st Street and Birmingham Avenue

BEFORE

is comprehensive bathroom renovation began with the complete demolition of the existing bath and adjoining hallway to reimagine the space with both elegance and accessibility in mind. e centerpiece is a stunning, handicapped-accessible custom shower that replaced the original bathtub, equipped with an array of thoughtfully designed aging-in-place features for safety and comfort. A meticulously crafted, replica cherry antique vanity anchors the space with storage that adds both function and air. Luxury xtures include Bouvet replica hardware and Newport Brass plumbing ttings, while Rogue Valley custom doors and Emtek hardware lend timeless character. Rich walnut trim frames the room with warmth, and premium Marca Corona tile nishes the surfaces with

European sophistication. Every detail of this renovation re ects a commitment to quality craftsmanship, accessibility and enduring style — transforming a dated layout into a re ned, highly functional retreat designed to age gracefully with its homeowner.

SUPPLIERS: Woodstock Cabinet Co., Heatwave Supply, Visions Tile and Stone, Rogers Glass, Mike Loper Painting, Windor Supply

*Companies in bold are members of the Home Builders Association of Greater Tulsa

The Buckingham Group is an award-winning, full-service, design-build company providing interior and exterior remodeling, and restoration services. Founded in 1981, it is recognized as one of the pioneers and current leaders in residential design-build remodeling in the Tulsa metropolitan area. Its scope of work includes kitchens, bathrooms, home entertainment rooms, home additions, whole house remodels, historic renovations, exterior transformations, outdoor kitchens, and window and door replacement.

Ed Kaplan | 918-624-2666 | bgtulsa.com | ekaplan@bgtulsa.com

McCobb makeover

PROJECT: Kitchen, family room, dining and powder bath

5856 S. IRVINGTON AVE.

MAJOR INTERSECTION: 61st Street and Yale Avenue

e project aimed to blend the home’s mid-century modern design with amenities and features that honor “ e House of 100 Helpers” past, enhance its present and shape its future.

At the heart of the project is the kitchen, which features vintage cabinets designed by American modern designer Paul McCobb. e cabinets, which were salvaged from another home in Tulsa, were expertly restored and enhanced to give them new life. rough a collaborative process, the homeowners designed and added new cabinetry that re ects and respects the original McCobb designs.

Materials and nishes were meticulously identi ed and chosen by the homeowners to better connect spaces owing to and from the kitchen. Large-format oor tiles mimicking terrazzo complement the home’s wood tones and color palette. Patterns from original features like the petal-shaped breeze block were thoughtfully reimagined as wallpaper in the half-bath and carpeted tiles down the hallway, helping to bridge the home’s past and present.

SUPPLIERS: ProSource of Tulsa , Hahn Appliance Warehouse

*Companies in bold are members of the Home Builders Association of Greater Tulsa

PROJECT CREDITS AND ACKNOWLEDGMENTS:

Project Design, Materials and Appliance Selections : Lathen and Kian Kamas

Project Management and Construction: Dana Day/Dana Build and Design

Cabinet Restoration, Reproduction and Installation: Fransen Furniture, Eric Fransen and Justin Ruyle

Architecture, Design, History and Plan Consultant : Shane Hood

Dana Day has been exceeding homeowners’ expectations for over 20 years as a builder/remodeler/designer. HGTV chose Dana to be its local remodeler on a series that had an episode in Tulsa in 2023. Dana exempliﬁes luxurious design with practical consideration. She elevates your home with personalized features you never knew you wanted, and delivers a livable luxury you won’t want to live without. Dana takes the extra steps to ensure her clients’ projects are on time and within the budget parameters.

Wholesale Of Tulsa

Multi-phase makeover

PROJECT: Kitchen remodel and pool house addition 3189 E. 33RD ST.

MAJOR INTERSECTION: 31st Street and Harvard Avenue

is multi-segmented renovation began in 2024. e onceremodeled home needed some changes. e doorway from the formal sitting room was opened up to the living room, and the wall between the kitchen and living room was removed. e existing cabinets were painted; new countertops were installed. e kitchen island was removed and the pantry was re-worked to maximize function and storage with added appliances and a wet bar. Two bathrooms were also remodeled. e backyard was large and bare, so Day Homes added an oasis that includes a gunite pool and spa, an outdoor kitchen, and a pool house that features a workout room, a kitchenette and a full bathroom with laundry.

BEFORE

SUPPLIERS: M&M Lumber, Elite Pools and Outdoor Living, W Design, Rosser Midwest Stone, Elite Electric , Jack Wills Home and Outdoor Living, Day’s Building Materials, Palma’s Countertop and Tile, Roper Hardwood Floors

*Companies in bold are members of the Home Builders Association of Greater Tulsa

Since 1992 Day Homes LLC has been exceeding homeowners’ expectations and setting the standard for excellence in the Tulsa area with top-of-the-line craftsmanship and luxurious design. Its commitment to outstanding craftsmanship and elegant design, combined with practical solutions, ensures your vision comes to life beautifully. Leslie Day | 918-671-0691 | dayhomesllc.com | ldayway@yahoo.com

• Carpet

• Luxury Vinyl Plank and Tile

• Ceramic & Porcelain Tile

• Carpet

• Natural Stone

• Luxury Vinyl Plank and Tile

• Ceramic & Porcelain Tile

• Natural Stone

• Hardwood

• Natural Stone

• Hardwood

• Natural Stone

• Ceramic & Porcelain Tile

• Luxury Vinyl Plank and Tile

• Ceramic & Porcelain Tile

• Luxury Vinyl Plank and Tile

• Hardwood

• Natural Stone

• Hardwood

• Laminate Floors and Countertops

• Cork and Bamboo

• Hardwood

• Laminate Floors and Countertops

• Cork and Bamboo

• Installation

• Cork and Bamboo

• Installation

• Laminate Floors and Countertops

• Installation

• Cork and Bamboo

• Installation

Whether your project is Commercial or Residential, Grigsby’s has you covered no matter what type of floor you’re looking for!

4417 S. SHERIDAN | 918.627.6996 GRIGSBYS.COM • Carpet

Whether your project is Commercial or Residential, Grigsby’s has you covered no matter what type of floor you’re looking for!

4417 S. SHERIDAN | 918.627.6996 GRIGSBYS.COM

Whether your project is Commercial or Residential, Grigsby’s has you covered no matter what type of floor you’re looking for!

We offer competitive pricing, free estimates and financing with WAC.

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4417 S. SHERIDAN | 918.627.6996 GRIGSBYS.COM • Carpet

Whether your project is Commercial or Residential, Grigsby’s has you covered no matter what type of floor you’re looking for!

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Opening it up

PROJECT: First ﬂoor full remodel

2625 E. 45TH ST.

MAJOR INTERSECTION: 41st Street and Lewis Avenue

In this midtown colonial, Hammer Stars transformed a oncecompartmentalized rst oor into a bright, family-friendly space that feels modern while honoring the home’s original character. Strategic wall recon gurations opened the kitchen, entry, living and dining areas into one cohesive layout, accented by preserved wood beams and stonework on the replaces and a feature wall framing the built-in double oven. New grain-matched stained cabinetry, updated lighting, luxury vinyl ooring and base trim elevated the overall aesthetic, while a walk-in pantry and expanded primary closet with custom shelving added exceptional functionality. e primary bath now showcases a larger shower, fresh tile and re ned

BEFORE

xtures, creating a spa-like retreat. e result is a home that seamlessly blends timeless colonial charm with a fresh, open design ideal for modern family living.

SUPPLIERS: ProSource of Tulsa , Modulous Cabinet Systems, Architectural Surfaces, Lowe’s, M&M Lumber, SherwinWilliams, Ferguson Home, Floor and Decor, e Home Depot

*Companies in bold are members of the Home Builders Association of Greater Tulsa

This family-owned business established in 2014 is committed to building lifelong relationships with satisﬁed customers. Its highly motivated team is dedicated to constant communication, creative innovations and providing high-quality products to build your dream home, one project at a time. As general contractors, Hammer Stars facilitates turn-key remodels of all shapes and sizes.

Josh Zajac | 918-928-7205 | hammerstars.com | josh@hammerstars.com

Elevated design

PROJECT: Outdoor living project

11803 S. 70TH E. AVE.

MAJOR INTERSECTION: 121st Street and Sheridan Road

BEFORE

is outdoor living remodel project transformed an unused, problematic upper patio into an outdoor oasis. Heaters, a larger fan and a large TV also were added. e stucco around the replace and walls was repainted, and a focal point was created in the wall with a water feature to connect the lower deck area.

e lower deck was previously di cult for the homeowners to access due to failing wood decking and steep steps. Innovative Outdoor Living replaced the old decking with composite material, expanded the area and added iron railing, installed a new hot tub with integrated decking and built longer, gentler steps. A pergola with a cover and privacy screens was added over the hot tub.

On the other side of the patio, the team created an outdoor

kitchen with granite countertops and a pergola for shade, screened the air conditioning units, and extended the walkway using matching brick and iron handrails for easy access to the yard.

SUPPLIERS: Tulsa Irrigation, Hardscapes by Cleen, MoVan Electrical, Hardscapes Materials, Deckit, Craft Customs, Metro Appliances and More, Summit Plumbing, Angel Ornamental Iron Works, Lowe’s

*Companies in bold are members of the Home Builders Association of Greater Tulsa

Innovative Outdoor Living is passionate about transforming backyards into stunning outdoor retreats. With a background in landscape architecture, horticulture and project management, the team brings years of experience and expertise to every project. From outdoor kitchens to custom-built pavilions, Innovative Outdoor Living believes every space should be functional, beautiful and uniquely tailored to your lifestyle. An end-to-end design-build service means you’ll enjoy a seamless experience from concept to completion.

Cherlyn Reeves | 918-629-7988 | iolctulsa.com | creeves@iolctulsa.com

For the golden years

PROJECT: Kitchen remodel

1102 W. 84TH PLACE

MAJOR INTERSECTION: 81st Street and Highway 75

is beautiful home in Hyde Park was purchased by the clients as their semi-retirement home. e kitchen, located in the central part of the home, is dramatic and complements the home’s unique surroundings. e tall ceiling supports an alabaster chandelier that lights up the oversized island housing a seating area, sink, microwave and wine cabinet. Lighting in the glass accent cabinets and under the counters creates a soft ambiance to the room. Brass accessories, including a custom range hood, accentuate the dark black cabinets. e kitchen remodel created a sophisticated and inviting space to enjoy entertaining and living the good life.

BEFORE

SUPPLIERS: Kitchen Concepts, Mr. Granite Rocks, Hahn

Appliance Warehouse, Tulsa Winnelson Supply, Stoll Industries, Hubbardton Forge, Roper Hardwood Floors

*Companies in bold are members of the Home Builders Association of Greater Tulsa

Kitchen Concepts creates individually designed kitchens that make the most of your home in both beauty and function. The team — with more than 50 years of experience — feels your kitchen should reﬂect your individual taste and personality. Kitchen Concepts offers cabinet selections catering to nearly every budget and style. From the initial spark of an idea to your ﬁrst homemade meal, the design team is dedicated to exceptional design and incomparable service of the highest professional level. You are a part of the Kitchen Concepts family.

Distinctive living

PROJECT: Full house remodel

6642 E. 60TH PLACE

MAJOR INTERSECTION: 61st Street and Sheridan Road

is masterfully-restored home blends heritage character with modern updates for a truly distinctive living experience. e kitchen, once two separate rooms, now serves as an open hub anchored by a massive island of four double-booked slabs featuring a radiating pattern, waterfall edge and generous space for storage, prep and seating.

e rebuilt laundry and pantry area includes ve oversized shelving units with a custom mudroom entry. e downstairs mixer room bridges the pool and heart of the home with French sliding doors for seamless indoor-outdoor entertaining. e adjacent bath features original travertine, wet room construction, a curbless shower and cabinetry designed to serve a pool party.

e central staircase boasts a modern, illuminated glass handrail and statement chandelier while the landing was transformed

to reveal breathtaking views. e newly vaulted suite boasts an impressive view. e formerly split bath is now a wet room with skyline-facing soaker tub, walk-in shower and live-edge shelving owing into a dressing area and closet space. e balcony has been expanded with striking cantilevered ironwork.

SUPPLIERS: Robinson Glass, Factory Tile, Kirk Creations, Alvin Stone, Angel Ornamental Iron Works, Metro Appliances and More, ermal Windows, Grigsby’s Carpet and Tile

*Companies in bold are members of the Home Builders Association of Greater Tulsa

Mudd Family Properties was founded by Vernon and Shiela Mudd over 60 years ago and is now run by their sons Michael and David Mudd. They provide quality, family-owned rental property to the Tulsa market with an unrivaled commitment to customer service.

David Mudd | 918-361-8253 | muddfamilyproperties.com | muddrealty@yahoo.com

Modern meets timeless

PROJECT: Kitchen remodel and living space 2728 E. 56TH PLACE

MAJOR INTERSECTION: 61st Street between Harvard and Lewis avenues

is midtown Tulsa home was completely reimagined to create a stunning, open-concept kitchen and adjacent living space that invites connection and modern functionality. e project began with the removal of several interior walls, allowing the kitchen to ﬂow seamlessly into the dining and living areas — perfect for family gatherings and entertaining.

e kitchen features sleek black custom cabinetry paired with warm wood accents and elegant open shelving. A massive quartztopped island serves as the focal point, o ering ample seating and workspace. e striking contrast of matte black ﬁnishes and brushed brass hardware elevates the design, giving the space a sophisticated yet inviting feel.

In the living room, the same design language was continued with

complementary finishes and thoughtful lighting, ensuring a cohesive aesthetic throughout the main floor. e result is a modern, refined space that balances bold design choices with timeless functionality.

SUPPLIERS: AiroSmith, Brucke Flooring, BSI Cabinets, Chato’s Construction, Crafts Granite and Marble, Dyer Glass, Forehand Electric, G&E Masonry, Home Hardware, M&M Lumber, Philip Doyle Design, Torres Custom Painting, Tulsa Winnelson Supply, Hahn Appliance Warehouse

*Companies in bold are members of the Home Builders Association of Greater Tulsa

Ridgeline Oklahoma blends its rich experience in home construction, remodeling and renovations to expertly design, build and manage projects of all sizes — bringing your unique vision to life. With over 38 years of experience, the team is passionate about offering creative designs, quality craftsmanship, and delivering the project on time and within budget. From kitchens, bathrooms, home additions and whole home remodels, Ridgeline Oklahoma delivers timeless spaces tailored to each homeowner’s vision and lifestyle.