These are the best kept secrets of foodies, restaurants that don’t always get attention. Sometimes there is no mainstream menu.
But those who love food know that it is good to taste it. We spoke to Tulsa foodies about their favorite underrated restaurants.
If any of these five restaurants are already your favourite, consider yourself part of the crowd. These are places too good to be kept to ourselves.
Pita Place Mediterranean Grill
Pita Place doesn’t hurt the avid fan.owner fred When Parry Zakelion Been involved in the Tulsa restaurant scene for decades. However, they have found their greatest success at Pita Place, which has served fresh Mediterranean food for his 15 years.
Zakerions came to the United States from Iran. Their authentic Persian menu has a following of customers who declare their cuisine to be the best in the state. Still, many have never heard of his pita pita, nor have they tasted Fred’s lamb in tomato he sauce or eggplant stew.
Cabbage rolls filled with spicy ground beef and basmati rice are the best I’ve ever had. And many declare that nothing beats falafel. It is also recommended to try the metsa plate. We like falafel, dolme, baba ganoush, hummus, Persian salad, and anything with pita.
Pita Place also has a small market, a great place to pick up spices, dried nuts and fruits, Turkish coffee, date cookies, rice and feta cheese. Its food trucks can be found at events throughout the season. Check the location at facebook.com/pitaplacebixby. 8315 E. 111th St., Bixby
La Michoacana Plus
While waiting in line for La Michoacana Plus, a woman turned to her boyfriend and said, Same girl, same. Talk about a hidden gem. La Michoacana is an ice cream lover’s dream.
An assortment of fruit popsicles, cream-based popsicles, ice creams, and sorbets stretches from the front to the back of the store. The interior is colorful, from the walls to the food. Fruit popsicles come in a variety of shades including watermelon, mango, currant, kiwi, cucumber, pineapple, chili, chamois and tamarind.
Kids love cream-based popsicles like Oreo, strawberry, and bubblegum. Adults like avocado, blackberry yogurt, and rum raisins. Ice cream scoops are served in cups, cones, sundaes, or milkshakes. We are big fans of cappuccino, pistachio and cinnamon toast.
The shop also produces a variety of aqua fresca and the shop’s specialty, mangonada. Some people skip sweets altogether and come in for snacks such as corn in a cup, corn with hot Cheetos or nachos.
La Michoacana Plus started in California. Ruben Jimenez We’ve expanded our shop reach to include Mexico, California, and Dubai. 11360 E. 31st St.
Alpha Grill BBQ
Tulsa is home to several legendary barbecue joints. So when we say we’ve found a place worth standing next to others in the Oklahoma barbecue tradition, we’re serious.
Frank Willis III He started Alpha Grill as a food truck in 2016. As an entrepreneur, he tried multiple concepts. Food He rebranded from a truck to a macaroni and cheese-focused restaurant near East 31st Street and South Sheridan Road to a brick-and-mortar location at Alpha Grill. Located on East 66th Street and South Lewis Avenue. But one thing is consistent: Willis’ master of barbecue with homemade rubs, injections and sauces.
Willis caught the barbecue bug in 2015 when his wife bought him a smoker.
“I started smoking everything, and when I say everything, I mean I was smoking everything from the ribs to the lettuce,” Willis says.
But Willis, who loves to cook, isn’t content with traditional barbecue. He calls himself a barbecue guru rather than a pit master. His cuisine, “Barbecue with a twist,” combines barbecue with Cajun or smoked meats in a variety of dishes such as burritos and nachos. He says it’s a surprise to some customers expecting a straight menu of ribs and pulled pork. You can also get it.
That’s not to say Willis doesn’t shine with his candid barbecue. Try the Alpha, a sandwich of chopped brisket, pulled chicken, and hot links topped with Barbecue His Baked His Beans. It’s a seriously good sandwich. Non-vertical sandwiches come with pulled pork, brisket, or bologna options and are customer favorites.
Sauces are house-made and include regular, hot, sweet, and spicy bourbons, as well as Bama, which incorporates the traditional Alabama white sauce typically used for poultry. 6670 S. Lewis Ave.
There are no holes in Chengdu. Traffic buzzes at the East 66th Street and South Memorial Drive location, but many drivers no doubt don’t realize they’ve passed by some of the best and most authentic Chinese food in Tulsa.
The bright and airy restaurant overlooks the kitchen, so you can watch the chefs pan-fry the beef and steam the dumplings. Meals are sumptuously served. This is a key factor in creating such a memorable experience. For example, salt-and-pepper shrimp may look normal on a white plate, but are instead served in a small woven basket.
Chengdu specializes in traditional Sichuan cuisine, accented with garlic and chili peppers. It is used for seafood dried pot, shredded pork with garlic sauce, Manshu grilled fish, etc. The dumplings with spicy chilli oil and the beef with garlic sauce were both exceptional.
our server, Zoe, is good at offering recommendations, and adventurous people say they love frog dry pot and chicken legs in lemon sauce. , here is the best version. And, as Zoe told us, vegetarians don’t feel left out with dishes like sour shredded potatoes, bok choy in vinegar sauce, and enoki mushrooms with chili oil.
One of our favorite recommendations for Chengdu came from a Facebook post. This commenter said he duly chose this restaurant for his final meal. 6620 S. Memorial Drive
Victor Flores When Katie Hudson I met him when I was working in the food service industry. It didn’t take long before her two, now married, decided to open their own restaurant. We created dishes that made them happy and kept them connected to Flores’ Honduran roots.
Sin Fronteras means “without borders” and shows a menu that not only emphasizes Honduran cuisine, but also influences Mexican and Caribbean cuisine.
Sin Fronteras is a casual, comfortable spot. When we stopped by for lunch to check it out, we saw a platter of pupusas and knew we had to try them. We recommended the Sopa Marinara, a mix of tilapia, shrimp, and oysters served with rice, tortillas, or fried plantains.
Hudson is a gracious host and happy to help first-time guests.
Honduran cuisine navigates the menu. For us, she suggested a heaping portion of crispy fried chicken loaded with fried chicken, cabbage, pickled onions, white and red sauces and plantains. It’s the most popular item for some reason.
We also had to try the Chuleta, Hudson’s favorite on the menu. This Honduran-Style Pork He Chop with red sauce, salad and fried plantains is a wonderful dish and is big enough to take home leftovers. 5125 S. Peoria Ave.