Taste
F O O D, D R I N K A N D O T H E R P L E A S U R E S
A Speakeasy for Our Time In the heart of downtown Tulsa, Boston Title & Abstract has an ambiance from the Prohibition era.
CHEF PAUL WILSON CREATES ELEGANT FARE AT BOSTON TITLE & ABSTRACT. PHOTOS BY JOSH NEW
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n a few short blocks of glorious, gilded spires, Boston Avenue epitomizes downtown Tulsa’s glory days as Oil Capital of the World. As the sun sets on a wintry evening, the century-old
palaces seem haunted – a place of tunnels and secrets. Just west of Boston, an alley runs north toward Fifth Street, hemmed in by tall brick cliffs. You look for a tiny door, marked only
by a signboard with a knife and goblet. Open that portal and, like Harry Potter at Platform 9¾, you pass into a magical world. Down a narrow gray staircase you go, until suddenly you enter an enormous room that – with its 18-foot-high ceiling, Art Deco chevrons and Greek meander wall motifs, all dimly glowing in the light of chandeliers – seems like a survivor from a bygone age. “Actually it was built in the 1950s,” Greg Donnini says of the building that houses Boston Title & Abstract restaurant. Donnini – tall, voluble and kindly – and his partner, chef Paul Wilson, seem to have stepped out of an epic tale like The Lord of the Rings. JANUARY 2019 | WWW.OKMAG.COM
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