Restaurant Basque

Tulsa, thank you for being part of our story. We truly appreciate all of your support and enthusiasm for our work. As we approach our last service I also wanted to thank the staff of Basque who have brought the restaurant to life for the last four years. Their commitment to fine cuisine and excellent service is humbling. Thank you Tulsa, we look forward to seeing you at Amelia’s as we begin our next chapter.

Thank you to everyone who joined us last evening for our wine dinner featuring the wines of Kermit Lynch. TC Leroy and Scott Garett you were both wonderful hosts. Our team in the kitchen lead by Chef Andrew Donovan executed everything perfectly and the food was delicious. To all of you who have supported Restaurant Basque and come to these dinners a true and genuine thanks.

The private room at Restaurant Basque accommodates up to twenty-four guests for seated dinners or cocktail style events. Whether you are hosting a private event or an intimate dinner with friends, Restaurant Basque offers top notch culinary cuisine, fabulous cocktails and wine selection. Book your event with us. Inquire by phone or through the contact page of our website basquetulsa.com. We look forward to hearing from you. Happy Holidays!!!

New Fall Cocktails and Gin & Tonics at Restaurant Basque!!! Come try the Harvest Moon-Spiced Rum, Apple Cider, Pear Liquor, Cinnamon Syrup, Lime, Allspice Dram, Bitters. Valet service available Thursday, Friday and Saturday evenings. Hope to serve you this weekend!!!

Our table is full of new fall flavors at Restaurant Basque. Never a dull moment tasting the rich, earthy flavors of Spain. Try our new Maine Lobster Bocadillo, Jamon Wrapped Figs with Blue Cheese Mousse, Kokotxas a classic Basque dish with braised halibut cheeks, Whiskey & Quince Glazed Boar Tenderloin and much more. Open for dinner at 5pm Wednesday through Saturday. We can’t wait to serve you!!!

Live purple sea urchins being cleaned in anticipation of tomorrow nights wine dinner with 32 Winds.

We have a few seats left for tomorrow night’s wine dinner with 32 Winds. Wine maker Matt Taylor will be hosting the evening and introducing 32 Winds new label Mascarin Wines. We hope you can join us for this special event. Reservations and information are available on Basquetulsa.com, or call 918-442-2996. Cheers Tulsa!!!

Meet Matt Taylor, winemaker for 32 Winds winery since 2016. Matt will be introducing 32 Winds new label Mascarin Wines alongside Mia Mascarin, Corey Bower and our very special guest, 32 Winds founder Ed Mascarin. Check out Chef Andrew Donovan’s five course tasting menu and make your reservation today!!!

We are excited to announce our final wine dinner of 2024 with 32 Winds. Ed Mascarin, his daughter Mia and wine maker Matt Taylor will be introducing their new label Mascarin wines. Chef Andrew Donovan’s five course tasting menu features a side by side comparison of the 32 Winds and Mascarin Pinot Noirs. We truly saved the best for last this year!!! Join us on Saturday November 2nd for this unforgettable evening. Cost is $150 with pairings and $100 tasting menu only ++. Menu, information and reservations are available at Basquetulsa.com.

Wine Dinner this Wednesday!!! Italian wines of the Veneto. The above photo of Amarone grapes drying on a mat is an example of Appassimento, a unique winemaking technique used in the Veneto in which the grapes are dried before fermentation. Come join us on Wednesday to explore the interesting grape varieties and winemaking techniques of the Veneto with a five course tasting menu by Chef Andrew Donovan. Menu and information on basquetulsa.com. Cost per guest is $150 with pairings, $100 food only ++

The Bison Tenderloin Carpaccio with Croatian white truffles was the star of the show at last nights wine dinner with Champagnes & Châteaux. Chef Andrew Donovan and his team produced culinary magic which a special line up of five knock out dishes. Including Seared Foie Gras with Bone Marrow Risotto Cake and Duck Fat Poached Mission Figs, Pacific Halibut Crudo with Kiwi Berries and Cherry Bomb Pepper, Veal Cheek Bourguignon over Creamed Grits from North Carolina, topped with King Trumpet Mushroom and Red Pearl Onion, Finally Fall Spiced Panna Cotta with Plums and Autumn Honey. Many thanks to Provisions Fine Beverages and Susana Partida from Champagnes & Châteaux for the delicious wines. For those who missed out we will be doing an Italian dinner next Wednesday October 9th with Dalla Terra. The menu will be out tomorrow. Thank you!!! We hope to see you there!!!!

We have a few seats left for tomorrow evening’s wine dinner featuring the wines of Champagne and Bordeaux paired with a five course tasting menu by Chef Andrew Donovan. Menu and reservations available at basquetulsa.com. $150 with pairings $100 food only ++. Call for more information 918-442-2996, we hope to see you there!!!