Barons on 1st — Restaurant in Tulsa

Baron's on 1st Review

Intro:

Baron’s on 1st, inspired by the 1920s oil barons, combines old-time opulence with modern cuisine. Chef Justin Donaldson, with experience at James Beard and Michelin-starred establishments, offers a menu influenced by Tex-Mex, Japanese, and French cuisines. The restaurant, owned by Bret Chandler of Rib Crib, promises a lavish dining experience.

Atmosphere: The ambiance at Baron’s is reminiscent of a 1920s upscale hunting lodge with modern touches. Light-colored wooden flooring, dark walls with gold accents, and mounted animal trophies create a versatile environment. The noise level can rise as the restaurant fills, and some seats have lower visibility due to lighting.

Service: Service at Baron’s, provided by Alex and Laci, was impeccable. The staff's attention to detail, knowledge of the menu, and genuine enthusiasm elevate the dining experience. Alex, in particular, stood out with his extensive understanding of food and wine.

Food: This blind tasting was left to the discretion of Alex and Chef Donaldson.

Oysters Rockefeller: Impeccably cooked with a delightful combination of Pernod cream sauce, bacon, and breadcrumbs.

Dumplings: Featuring prawns, chicken, lemongrass, and Dashi Ponzu, they impressed with texture and flavor complexity.

Cornets: Whimsical tortilla cones with Black Bean, Chicken Tinga, Salsa Roja, and Avocado Cotija offered a lively Tex-Mex flavor profile. Spring Garden Salad: Visually stunning with a blend of tangy vinaigrette, creamy avocado, and crisp vegetables.

Velvety Celery Root Soup: A culinary masterpiece with a creamy broth and earthy tones of mushrooms.

Duck Confit: Perfectly cooked with frisée, lemon thyme, and poached pear, though it could benefit from a unifying element.

Halibut with Green Curry: A stunning fusion of flavors with nutty and salty coconut foam. Slight overcooking led to textural inconsistencies, but a second tasting was flawless.

Zucchini Pav: Vegan dish with delicate flavors of spinach and zucchini, enhanced by cashew granola and a tangy sauce.

Beef Short Rib: Tender, succulent, and braised to perfection with War Eagle Grits and root vegetables.

Desserts: Coconut Cream Pie: Mild coconut flavor with too much crust and cream. Crème Brûlée: Eggy flavor but did not set properly in the middle.

Overall: Baron’s on 1st impresses with its fusion of old-world decor and modern flair, innovative dishes, and attentive service. Despite being new, Chef Donaldson showcases his culinary prowess. I highly recommend Baron’s for a sophisticated and fun...

Friday bidness lunches were meant to get ugly. Meaning a place with a great bar should be considered when choosing your lunch spot. We chose Barons on 1st because the bar is great and I had a banging fish and chips for lunch last time there. After ordering a martini with bleu cheese olives, Jillian (not Gillian) recommended oysters. I asked if they were from the Fukushima region, she rolled with it. My kind of human, a great sense of humor or just able to put up with my obnoxious verbal diarrhea. Anyway, so we ordered the oysters and they were damn good. I highly recommend the Fukushima oysters! The presentation, the flavor, texture a glowing ten! I ordered another martin with bleu cheese olives. After harassing Michael at the bar I was still undecided and asked Jillian (not Gillian like X-Files) what she recommended, she suggested the BLT or Burger. I said lets do the burger which came with cheddar, lettuce, tomato, onion, candied bacon, fries for $20. The burger was cooked perfectly, just under medium(pic is not a good rep), and this was worth every penny. Oh, I jokingly asked for ranch for my fries and Jillian (not Gillian) said you need to get it because we make our own. I said "for reals?" She said "duh". I ordered another martini with bleu cheese olives. Gillian brought out the ranch and it is the best ranch I've ever tasted. Seriously. Barons is a great place for bidness lunches on a Friday, especially if you don't have to go back to work and can walk home or Uber. The...

I do not believe in five-star reviews—ultimately, I think most places can improve. Barons on 1st is an exception. From beginning to end, top to bottom, the experience honors the tradition of fine dining without feeling completely pretentious. I chose to celebrate my birthday there with a friend, and Hayden was our server. We were so well cared for the entire dinner, and every dish that came out was better than the last.

We started with oysters Rockefeller, which were so delicious. The oysters were perfectly cooked, and the dressing was tasty. Then we shared a chopped salad, unlike any I’ve had before. The dressing is delicious, and the presentation is one of a kind.

Then came the tomahawk!!! Michael Craddock (one of my favorite humans) rolled the steak out and dressed it tableside with butter and rosemary. The presentation was as much fun as the dish and delicious. A perfectly cooked cut of meat on the bone with asparagus and potatoes. Out of this world good.

Can we also mention the bread course? As a bread baker, the star was absolutely the tomato jam loaf. I asked for seconds to give it a look and see how to recreate it. So so so delicious.

Of course, we had to end on dessert, and the coconut cream pie delivers on every level: it's delightful, light, and flavorful.

You will spend a pretty penny on the meal, but it will be worth every single penny. It is a not-to-miss Tulsa foodie experience. Bravo to Chef Donaldson (a true...