Restaurant Basque
Inspired by the culinary traditions of the Basque region, dishes at Restaurant Basque are meant to be shared and enjoyed plate by plate, while taking pleasure in the light of good food and good company.
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Have you tried the crispy potatoes with aioli and pimenton? If you haven’t you’re missing out. Open 5-9pm.
It’s always a great night at Restaurant Basque. Enjoy beautiful patio dining, interesting small plates and fantastic cocktails. We hope to see you tonight! #tulsaartsdistrict #tulsafood
Ready for the weekend? We are. Open 5-10pm for service tonight.
Open until 9pm tonight!
I hope you all are as excited for first Friday as we are, See you soon Tulsa!
We still have a few open seats for dinner tonight. Give us a call 918-442-2996 or make a reservation online!
Perfect before… or after dinner, we will let you decide. Service from 5-9pm.
Open today. 5-9pm!
We still have a few spots on the patio for tonight’s service. Be sure to make a reservation online or by calling 918-442-2996. See you tonight!
Much easier to drink than it is to pronounce, Txakolina is a style of wine with low alcohol and high acidity that is completely unique to the Basque region. Ignacio Ameztoi is the fifth generation to carry on the tradition of making txakolina in the province of Getaria, and produces some of the Basque country’s most iconic wines.
@provisionsok @txakoliameztoi @dmselections
3,500 miles to Manhattan.
Rye, vermouth, cardamom, patxaran spritz. 🥃
Salt baked petrale sole:
Manzanilla olive, guindilla pepper, toasted pine nuts.
We are excited to add Monday evenings to our schedule starting tonight from 5pm-9pm. Call 918-492-2996, or check us out on OpenTable for reservations.
#tulsaartsdistrict #tulsafood
Pintxo:
is a Basque take on the Spanish word 'pincho', which itself comes from the verb 'pinchar', which is 'to pierce'. Pinchos are traditionally pierced with a cocktail stick to attach it to the piece of bread that they invariably came attached to. More modern cuisine will often leave out the stick unless necessary to hold the dish together.
Some say it’s the best trout in town. We’ll let you decide…
Wood oven roasted Brook trout:
Serrano ham, crispy garlic, sherry vinaigrette
Have you tried the brioche?
Loaf of squid ink and traditional brioche served with roasted garlic piquillo butter.
New menu items:
Sea scallops
Potato-chorizo hash, sweet corn, garlic aioli, migas
Spanish street corn
Pimenton, lime crema, Manchego, chive, bread crumb
Don’t skip on the sides.
Heirloom tomatoes: pickled onion, basil, sherry vinegar. See you tonight Tulsa!
Who needs a glass of wine with dinner tonight? Open at 5pm for service.
Rare-Roasted Yellowfin Tuna.
cucumber salad, tapenade, piquillo pepper, benne seed.
Make your reservation ASAP! Link in bio.