The bricked interior and comfy little booths make it a fantastically romantic spot at night and on the weekend. Crispy quail legs, tempura fried cauliflower, crab stuffed fried green tomato are all great ways to get your meal started. For dinner? They serve all the staples of a great meal including rib-eye, beef tenderloin and New York strip as well as duck confit, shrimp and grits, and pickle-brined pork brisket. Brunch it up with chicken and waffles served with spicy butter, alongside a mimosa, bloody mary, or more creative morning-after drinks such as St. Luke’s Cure (vodka, St. Germaine, grapefruit juice, sparkling grapefruit soda) or Antoinette’s Remedy (Solerno blood orange liqueur, St. Germaine, lemon, cranberry,champagne). Don’t overlook the Black Angus burger. A grounded blend of rib-eye, tenderloin and brisket, is expertly seasoned and comes paired with addictive fries for burger nirvana. The whiskey and cigar lounge makes SMOKE. a restaurant like none other in Tulsa.
Cherry Street is one of the most delightful parts of Tulsa, with loads of local flavor and culture. Anchoring the Cherry Street District is SMOKE. Woodfire Grill, with its take on American cuisine, its intimate dining in a building of glass and exposed brick, and hermetically-sealed cigar lounge.
However, what if you take a little piece of Cherry Street and transplant it into Owasso? You get a bit of that midtown flair, finding its place in the culture of the revitalized Main Street area of Owasso.
“Just like SMOKE. anchored Cherry Street, SMOKE. is the cornerstone of the Redbud District in Owasso,” says Erik Reynolds, who owns SMOKE. Woodfire Grill, along with his wife, Stephanie, and partners Tommy, Kari, Ken, and Brenda Coulter. “It’s our anniversary in Owasso, and the area is starting to build up.”
Owasso’s SMOKE. is part of the SEVEN6MAIN project on Main Street, which also includes MAD Eats, commercial spaces, and upscale apartments as well.
“We wanted to recreate SMOKE. when we identified Owasso as a location,” says Reynolds. “We recreated the archways and found reclaimed brick.”
It has the same aesthetic, dark wood, and exposed brick and ducts, giving the space an industrial feel. Rather than intimate, however, Owasso’s SMOKE. is airy and spacious. High ceilings and an open floor plan make it feel roomy and comfortable. The flex room in the main dining area can be closed off for private parties.
“The flex room is a great room, especially during the party season,” says Reynolds. Natural light pouring through the windows warms the space. An enormous buck mount with an impressive 12-point rack gazes over the area.
“The demographic is different here,” says Reynolds. “Cherry Street has a lot of business people, and the hotels recommend us. People come in for a steak, a drink, and a cigar. Here, we see a lot more families. I think we’re finding the sweet spot for the demographic in Owasso.”
SMOKE. takes its name from the woodfire grill and the wood smoker used to make their bacon. That woody, smoky flavor kisses all the proteins during their time over the flame.
But what makes SMOKE. unique? “Me,” says Reynolds. “I keep everything changing. I never stay with one thing. I like to keep our menu rotating and interesting. We have a new menu every six months at both restaurants.”
If you want a decadent meal and a way to feel good about it, try the butcher block. “We donate a portion of each butcher block to local charities, like the Little Lighthouse and the Pride of Owasso marching band,” says Reynolds. “The band goes to the Rose Parade [Pasadena, California] every four years, and we’re donating to help that.”
The butcher block is more than enough food for two people. It includes an 18-ounce rib-eye, a six-ounce salmon fillet, 12-ounce bone-in pork chop, andouille sausage, horseradish and cheddar croquette, and veggies. It’s served with three sauces: béarnaise, chimichurri, and demi-glace. SMOKE. serves this prodigious meal on a big board in the middle of the table. “It creates conversation and interaction,” says Reynolds.
The menu is compact but loaded with urban goodness. And Reynolds’ affection for thoughtful recipes is also seen in the appetizers.
The list of starters is intriguing, full of choices like crispy quail legs or bacon jam. There’s not a wrong choice but consider the charcuterie board. It’s an artistic arrangement of cheeses, meats, almonds, and fruit. Enjoy a bite of meat and cheese on a bread round, then nibble a bit of fruit, and go back for a different cheese. It’s elegant and beautiful and a fantastic start to your meal. Or consider the fried cauliflower. A bowl full of perfectly tender and crispy fried cauliflower, drizzled with a sweet and tart Korean-inspired sauce.
With that choice out of the way, you’re faced with an even more difficult decision. The main entrées are simple and straightforward, but with inventive variations that might not be obvious at first glance. Steaks, specialty dishes, soups, salads, and seasonal dishes, each sounds more delicious than the next.
Reynolds’ skill with steak is impressive, and you can’t go wrong with any of the selections on his menu. The sirloin is a solid choice, beautifully cooked with grill marks so perfect and pretty they make your mouth water. With a dollop of butter on top and seasonal veggies, it’s a beefy, smoky treat. The 18-ounce rib-eye is seriously hefty, exuding as much flavor and attention-grabbing presence as it’s brought to your table.
The pork chop is another can’t-go-wrong choice. For a Cajun twist, consider the shrimp and grits: tender, plump shrimp in a flavorful glaze, on a bed of creamy, buttery grits.
Fish lovers have plenty to choose from as well. Picture-perfect highlights include lemon and herb stuffed rainbow trout served with Brussels sprout hash, and salmon with a spring pea puree, wood-grilled broccoli, and chicharrón.
Most great restaurants are best represented by their side dishes, and SMOKE. doesn’t disappoint. Brussels sprouts are fried and served with bacon, feta, and a smoked tomato vinaigrette, while the bacon-braised collard greens are a terrific complement to any cut of beef. On the starch side, the fries are a fixture, while Yukon gold mashed potatoes and potato croquettes are mustn’t-miss options.
On the weekends, be sure to add brunch at SMOKE. to your plans. It’s an indulgence you won’t regret. Check out the brioche bread pudding French toast for a sweet start to your weekend, or the 8-ounce coulotte steak and eggs for a heartier start. You can grab a burger if you’re not in the mood for breakfast or a sausage scramble with cheddar and served over a biscuit and topped with sausage gravy. You can also enjoy a mimosa or a bloody mary.
Stop by for happy hour Monday through Friday from 3-6 p.m. and enjoy $4 martinis, $4 glasses of wine, and half-price apps.
SMOKE. Woodfire Grill
201 S. Main | Owasso
Monday-Thursday: 11 a.m.-9 p.m.
Friday: 11 a.m.-10 p.m.
Saturday: 10 a.m.-3 p.m., 4-10 p.m.
Sunday: 10 a.m.-3 p.m., 4-9 p.m.
1542 E. 15th St. | Tulsa
Monday-Friday: 11 a.m.-10 p.m.
Saturday: 10 a.m.-3 p.m., 4-10 p.m.
Sunday: 10 a.m.-3 p.m., 4-9 p.m.
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