Local Flavor

owers for their bright wood planters. “We wanted a Mediterranean feel,” says VanTuyl, gesturing towards the sleek teak tables and big, rattan-like chairs. “We wanted to make you think of outdoor cafe dining on the Italian coast.” Rosser adds: “We did weeks of research on Italian plants and furniture.” ey’ve already planted junipers and bright red nandinas. “We tried to nd plants that looked Mediterranean but would survive the Tulsa winter,” says VanTuyl. “It will be great to sit outside and enjoy the nice weather on days we have it.” And to get you in the mood, they will have $10 mimosa carafes at brunch.

Bar Cicchetti, OKC

Nothing pairs better with a spring or summer evening than a varied spread of small bites to share with friends. At Bar Cicchetti, you can welcome our incoming patio weather, enjoying chef Jonathon Stranger’s many options. “Cicchetti” are essentially Venice’s answer to Spanish tapas. Tucked alongside the canals, there are actually bàcari (Cicchetti bars) that have been open for hundreds of years. Traditionally, diners come and order drinks and then share a wide assortment of hot and cold small plates. My recommendation is to choose your libation and let your server suggest your dishes while you watch the sunset. Polo Grill, Tulsa

Hemmed in by half-timbered walls, paved with brick cobblestones, shaded by big oaks, and lit by gas lamps, the garden courtyard of Polo Grill looks more like a quaint London byway than a part of Utica Square. ere’s even a vintage bright red London telephone box. “ ere’s something about being away from the hustle and bustle,” says director of operations Kelsey Israel. Veteran guitarist Mark Bruner (he’s been at it since the 1970s) plays ve nights a week. Wine dinners are held outside throughout the warmer months. Polo Grill is a James Beard national semi nalist for Outstanding Wine Program, and the convivial and festive wine dinners will show you why. The Pump Bar, OKC

If you are looking for a laid-back atmosphere open seven days a week with daily menu specials and events, e Pump Bar has you covered. Enjoy karaoke on Mac Monday with rotating pasta specials; Wing Wednesdays come with a side of open mic comedy nights; and Veggie ursdays pair delicious vegetarian specials with trivia. Classic or house specialty cocktails and Tiki drinks are great for unwinding on the patio. Bar bites like chips and salsa, tots and Frito pie are great for snacking. Brunch is served every Saturday and Sunday from 11 a.m. to 4 p.m. Stonehorse Cafe, Tulsa

A sidewalk café in a bustling plaza, Stonehorse and its outdoor dining is replete with tulips, purple wisteria and throngs of Utica Square shoppers strolling by. “When you can throw in ambiance like that with great food, that’s why people come,” says general manager Matt Ellicott. “We have a solid core of regulars here; our pleasant, e ervescent servers know most of the guests, and most of the guests know one another. We like to have a sense of community.” ere are romantic tables for two and larger group tables, and just about everyone has fun. Sometimes laughter even echoes across the square. Paseo Grill, OKC

In the heart of the Paseo Arts District, the Paseo Grill serves classic American fare in a stylish atmosphere. Soups, salads and sandwiches are perfect for a quick but satisfying lunch. A wide variety of appetizers and entrées makes this an excellent spot for lingering over a casual yet sophisticated dinner. ere are avors for any palate, with American staples like meatloaf and pot pie alongside prime steaks, seafood, duck and house specialties such as vegetable moussaka. A substantial wine list, classic and house cocktails, beer and spirits o er the perfect libation to round out your meal. BRIAN SCHWARTZ (TULSA)

AMANDA JANE SIMCOE (OKC)

Photo courtesy Oakhart Barbecue

OAKHART BARBECUE

Oakhart Barbecue’s hours are from 11 a.m. to 3 p.m., but if you get there any time after 1:30, chances are you’ll nd a locked door and a big “sold out” sign. Sometimes there’s even a line at the door long before opening time.

Oakhart’s ribs and brisket are crazy good, and the word has spread. What’s their secret? Well, there are a lot of them. Oakhart’s owners, who once played in the heavy metal band e Agony Scene, are now part of the band of young barbecue enthusiasts who, inspired by famed Austin pitmaster Aaron Franklin, have rethought every step of the barbecue process. eir o set smoker, a custom-built beauty from a small family business in Texas, burns post oak in a rebox on the side, and the smoke cooks low and slow. ey use USDA Prime brisket and they start cooking it – a long, intricate, hands-on process – at 3:00 a.m. ey wrap the brisket in butcher paper (and ribs in foil) about midway through cooking. at trick keeps juices in, and perhaps that’s why their brisket and ribs are, as Anthony Bourdain said about Franklin’s, “insanely moist and delicious.”

Or maybe it’s simpler.

“We make everything from scratch,” says Brian Hodges, one of the owners along with Chris Emmons. “We put in a lot of care.” BRIAN SCHWARTZ