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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.

Dinner Menu

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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.

Fun photo shoot today for the July issue of @oklahoma_mag and our team of chefs put out an amazing spread. #tulsaartsdistrict is bustling again and we’re so happy to be part of it ❤️ ...

NOW HIRING! FOH positions are AVAILABLE at Amelia’s Wood Fired Cuisine and our new concept, Restaurant Basque, both of which are located in downtown Tulsa’s busy Arts District. Accepting applications from those experienced and new to the industry. Interested applicants, please forward resumès to: ...

☎️ 918.442.2996 or online at OpenTable (LINK IN BIO)
Restaurant Basque
114 N. Boston Ave
Tulsa, OK. 74103
Monday- Thursday 5pm- 9pm
Friday & Saturday 5pm- 10pm

Restaurant Basque, opening in May, is hiring for all positions front and back of the house. Work with an amazing team lead by Chef Andrew Donovan (recognized by Best Chefs America and featured on the Food Network for his approach to seasonal cuisine) and Amelia Eesley, owner and creator of Amelia's Wood Fired Cuisine. Opening a restaurant is an exciting adventure; lots of hard work and very rewarding. Interested? We’re holding OPEN INTERVIEWS Tuesday, April 20th, from 10am to 1pm. Show up in person at Amelia's Wood Fired Cuisine, 122 N Boston Ave, with a resume, or be prepared to fill out an application. We’re excited to speak to you! ...

For those of you who have been waiting, we are excited to present our refreshed concept Restaurant Basque (formerly Amleia's Market & Brasserie), in May. Restaurant Basque draws inspiration from the culinary traditions of the Atlantic coastal villages and provincial towns of the Basque region, while celebrating the diversity of seasonal American ingredients. Straddling France and Spain along the Bay of Biscay and the western edge of the Pyrenees, the Basque region is famous for its beaches, ancient culture, and free-spirited people. Dishes at Restaurant Basque, intended to highlight the unique flavors of individual ingredients, are meant to be shared and enjoyed plate by plate, while taking pleasure in the light of good food and good company. The Market will continue to offer Grab-and-Go meals and specialty products, and we are excited to be joined by our new pastry & baking team from @bakeshoptulsa | Details coming soon-- stay tuned! ...