Ava June — Restaurant in Tulsa

Ava June fuses the aesthetic of a French brasserie with the soul of New Orleans—marble-topped tables, antique portraiture, and brass fixtures softened by coastal pastels paintings and flowers. The oyster bar and open kitchen lend an old-world sensibility, while clean lines and natural light keep the space fresh and modern. It’s elegant yet easygoing, like a Parisian café that wandered south and fell in love with the Gulf in Tulsa, Oklahoma. Overall service maintained the basics – water glasses were refilled regularly, and plates were cleared in reasonable time. However, nothing about the service suggested refinement or polish. A mistaken order was handled appropriately by the front-of-house manager, which shows genuine care for the customers.

Dining

Seafood Tower

The seafood tower is where Ava June hits its stride, showcasing the best of its in-house raw bar. Each tier offers chilled, impeccably fresh selections that lean into the natural sweetness and salinity of the sea. At the top, a well-balanced tuna crudo stood out — delicate, clean, and thoughtfully seasoned and at a fantastic price point.

Warm Rosemary Focaccia

The rosemary bread stands out with excellent aeration and a beautifully grilled char. The accompanying butter strikes a balanced note between salty and sweet, while the radish adds depth and a refined touch to this elegant take on bread and butter.

Escargot

The escargot is perfectly cooked with a tender texture. Mild chorizo and herbs introduce the dish, followed by the earthy richness of the snails and delicate end notes of anise. However, the Pernod is not fully cooked out, leaving a strong, lingering bitterness that overwhelms the palate and persists when soaked into the bread.

Pork Belly Confit

The pork belly opens with a rich, fatty flavor, giving way to sweet middle notes of apple and cider, balanced by a hint of bitterness from the frisée. A solid rendition overall, though a few pieces leaned dry from over braising.

Charred Cabbage

An absolute standout and a classic Tack. Each bite begins with vibrant gochujang, softens into the delicate bitterness of butter soubise, and finishes with a gentle heat that lingers at the back of the throat. The charred cabbage adds an extra layer of depth, elevating the dish to the highest realm of excellence.

Choucroute Garnie

This take on the classic Alsatian dish features a beautifully cooked pork chop with notes of sweet honey, crispy breading, and juicy pork. The sauerkraut adds a sweet-and-sour element, while the mashed potatoes offer a familiar, comforting profile. However, 'Choucroute Garnie' implies a variety of meats, and the lone pork chop falls short of that expectation.

Braised Beef Bourguignon

A beautiful take on a French classic, with rich beef, a tangy red wine reduction, and finishing notes of onion. The creamy polenta was flawlessly executed, adding smooth texture and subtle hints of horseradish. However, one piece of meat was noticeably dry.

Hamburger A La Rossini

The burger offers a pleasant flavor profile, beginning with classic beef and melted cheese, followed by a faint truffle finish. However, there was no discernible depth or richness to suggest the use of wagyu, and the foie gras in the aioli was undetectable.

Seared Duck Breast

The duck breast was cooked to a perfect medium, though the skin lacked the desired crispness and had a tough, rubbery texture. The Rancho Gordo beans offered a bold, beautiful, smokey depth—flavorful in their own right, but too assertive to harmonize with the more refined, flavor profile of the duck.

Chocolate Pudding

The pudding opened with sour notes from the crème fraîche, transitioned into rich chocolate, and finished with sweet, nutty hints from honeycomb candy and peanut. The texture was dense and thick with a grainy chocolate filling and visible...

My boyfriend and I dined at Ava June for the first time last night - we were not disappointed! Believe me when I say, our experience with Alyssa as our server was hands down the best service I have received at a restaurant in Tulsa. We arrived for our reservation and were immediately seated by the host. The booth was cozy and intimate with our settings placed next to each other instead of across the table, which I loved. I particularly appreciated the striped cloth napkins and mismatched silverware which added a chic flair to the setting. Even the cool feel of the marble tabletop was appreciated after walking in from the Oklahoma heat. The fact that there was plenty of space on the table was a welcome change from many restaurants I have gone to here in Tulsa - oftentimes tables are far too small for the many plates, decor, menus, glasses, etc. that end up on the table. Not at Ava June! The decor both inside and outside feels organic and refined - kudos to whoever planned the branding and decor. I loved the William Morris-esque wallpaper in the restrooms, the mosaic tile at the entryway, and the tiling on the wall near the bar! The volume was a bit high at first, but as tables cleared out as it got late, it went down. Certainly not the loudest restaurant I have been to in town, which I appreciated. For those of you who get anxious about parking options, I recommend parking near Velvet Taco and just walking over across Peoria. That has never let us down!

This service and arrival of the food was timed perfectly. Culturally I think we are so used to hovering servers and restaurants that want to get you in and out as fast as possible, and that was not the case with Ava June. We spent a full two hours enjoying our meal, and the entire time I didn’t have to ask for a thing - Alyssa was always a step ahead with refilling my water and checking on how we were without seeming pushy or hovering. She was incredibly knowledgeable about the dishes and the restaurant itself, and the way she carried herself and spoke was very professional without seeming stuffy. Well done, girl!

The FOOD - goodness gracious. We started with the caviar plate, which was buttery, not too fishy, and simply divine. It came with chips, crème fraîche, shallot, and crumbled egg whites and egg yolks. The charred cabbage and cheese plate with grilled grapes were unique and incredibly flavorful. We had the onion soup, which was delicious, though I do wish it came with baguette and larger soup spoons, but otherwise could not complain. For my entree, I had steak frites, and my boyfriend had the pork chop. We shared bites and I can attest both were marvelous. The crust on his pork chop had a sweetness to it that I was not expecting - so good! Had I not been so full, we would’ve opted for the chocolate pudding to round out the meal. We plan to go back so we can try it sometime.

The food and service here reminded me of my visit to Balthazar in NYC - we agreed it felt like we had left Tulsa for this meal! The postcard that came with the ticket at the end was so charming with the photo of the grandma (I can’t remember whose!), I thought that was such a lovely touch and I loved hearing about how the restaurant got its name.

We will absolutely be back and hope to be seated with...

Wonderful stuff! Oysters and crudo from the raw bar were super fresh and well cared for. The cheese plate was creative and a refreshing change from the ‘three slices of cheese, some jams and some candied nuts’ that you can get anywhere. The Choucroute Garnie was a nice twist on the Alsatian peasant classic. Definitely my new favorite pork chop in town. The chocolate mousse was delicate and rich and the perfect portion to finish a big meal. We saw a lavender ice cream dish come out that looked beautiful as well and I’m excited to try next time. Overall the menu was a really great mix of creative modern takes on French classics that has the right balance of originality that pays homage to French bistro classics without being chained down by strict adherence to haute cuisine. The atmosphere is well tuned to feel classic and lived in without being so elegant as to feel off putting. We stuck to the cocktail list which was as good as you’d expect from the minds who brought you Hodges, Saturn Room, and Lo-fi. I’m excited to dive into the wine list which is extensive, but they have a staff that is a murderer’s row of wine knowledge and I know they’re going to be able to guide their more adventurous customers to some really fun and interesting new wine experiences. I was incredibly sad when Hodges and Lowood burned down and it’s great to see the guys have a place to really flex their culinary and beverage muscles again. Can’t wait to go back and try everything else...