FarmBar — Restaurant in Tulsa

Part I If this were a food review, the title would be You Must Learn to Walk Before you Run a Marathon It completely breaks my heart to write this review. I had read all about the chef and her work and her farm before coming, we were so excited to eat at FarmBar when visiting Tulsa. To begin with it's a very hip, beautiful vibe when you walk in...with an open kitchen. However, the giveaway might have been that there were a lot of empty tables, and only two staff running the kitchen, one of whom was the chef. They told us the tasting menu was available even though our reservation said it wasn't. We're super foodies/cooks from SF, so very happy to let the chef cook for us. We also asked about our daughter who is vegetarian and they reassured us that they offer a tasting menu for vegetarians too. The two lovely parts of the ENTIRE meal were the amuse bouche (fantastic) and a spinach and potato soup (excellent). Also, one dessert was a good effort with a pavlova over a creme pat... but literally everything else they served I would be ashamed to have served to friends at a casual weeknight dinner at my house. And the vegetarian dishes were simply ridiculous...none of them were thought out and there was no protein outside of three or four very tiny, dry, granular beans served in a "hash" (which we were also served in our menu). It was completely an afterthought. My daughter commented that what should have been a marinara sauce tasted like tomatoes from a can... I didn't believe her but tasted them and was so sad for the chef. Our first course was a line of three separate bites. First, the pieces made no sense together...meaning it wasn't a plate, it was disparate pieces. Each piece was awful. One piece was entirely cold, one was lukewarm and one had been recently warmed...nothing had been just cooked. And all of them were tasteless. Early in the meal I asked for some kosher salt because nothing was seasoned properly. They brought out a course kosher salt...after so much discussion in the open kitchen. EVERY chef's kitchen I've even been in has fine kosher salt. They might use a course kosher for soups or things cooked more thoroughly, but fine kosher is used for salting things where the salt must dissolve quickly. It was already an embarrassment that they didn't season things in the kitchen, but then a coarse salt for table salt?? In my life I've never asked for salt anywhere that offers a tasting menu. They made a ravioli and though the filling was fine, the ravioli was undercooked and thick and super tough...homemade pasta that is thin and delicate is so easy...this should have been an underhand pitch... We had a course with monkfish, which I normally love. The fish had been cooked and either hadn't been patted dry or allowed to drain or properly defrost because the inside was spongy and watery??? How can this happen at a restaurant that offers a tasting menu? We were served a piece of filet, that was half fat (and I love fat because it's where the flavor lies) but it was chewy because it was served with the muscle sheath still attached?? A properly butchered piece of filet and a $75 sous vide stick and you can serve the most delicate filet pieces you've ever tasted...so easy. One course had a thick sauce that had pieces of smoked bacon...but when they smoked the bacon on some of the pieces they didn't cut off the pig skin? It's thick, rubbery and in that state inedible?? How did this happen in this kitchen? These are just some of the obvious pieces. At some point I think the waiter thought I was a food critic and at the end sent over the chef who asked how our meal was...we just sat in silence, not knowing how to tell her how bad the food was...to someone who was pouring her heart into this food? (please...

My wife and I decided to give FarmBar a shot after seeing them in a couple of recent Tulsa Chamber articles. We aren't food critics, but I can speak to the experience.

In a word - "Superb!"

From the moment you walk up to the restaurant, you're greeted in waves of positive energy and good vibes. For example, when you walk up to the covered front-area seating, you're greeted by a happy planter with bright flowers that are obviously well tended. Stepping into the restaurant, the staff are all smiles, very polite, and happy that you're there.

We did the 10-course service, and were blown away by the food. Again, we're not food critics, but each course was flavor-packed and intentional.

The experience was incredible from the moment we sat down. We were explained how the menu worked, drink pairing options (alcoholic and non-alcoholic) or drink options if we wanted to do something a la carte.

The food was all memorable. Looking back at the pictures, I can remember my wife and me laughing as we had a "powedered donut" moment where one of us exhaled while trying to eat the powdered popcorn and having it fly everywhere. Baby glazed carrots were flavorful - sweet and savory. Gazpacho was refreshing (bonus points - because bacon). The peach/tomato dish was surprisingly good - well balanced between sweet and acidic. Sourdough bread was delicious and warm - perfect for the well-crafted butter spread. Spinach gnocci dish was beautiful and flavorful. The ginger-infused drink cleansed the palette beautifully. The fish was tender, and although I hate beets - I loved the puree + pesto-ish combo. The beef was savory, slightly spicy and tender - the knife they give you was more needed for the long beans than the beef. The sorbet was delicious and perfectly accented by the white chocolate. And the most surprising of all was the "milk and cereal." It was corn three different ways - each were perfect and captivated the play on milk and cereal perfectly.

Drinks: I ordered an old fashioned and my wife ordered a non-alcoholic peach/ginger smash. Honestly, I would have rather ordered her drink over mine - as the theme was, it was perfectly balanced and refreshing.

With all of the courses eaten, one might worry that you'd still be hungry. I think that's a subjective thing, so I won't speak to that. But I will speak to how the front restaurant runner (and I think part-owner) Linda addressed the food portion sizes. "We try to be mindful of food waste. Our portions are intended to cut out as much waste as possible, but we also don't want people leaving hungry. If you're still hungry, we're happy to cook something else and make sure you don't leave here feeling like you need more food."

Lastly, the pace at which the food came out was perfect. We arrived at 5p and left by 6:45p. The pace at which the food came out gave my wife and I enough time to talk - about food, life stuff, etc. And the staff were very mindful of conversation - allowing us to finish a sentence before approaching.

I don't think you could ask for a better experience overall or a restaurant that embraces food the way the FarmBar team does. Incredibly well done. My wife and I will be back for future...

Lisa Becklund never set out to transform Oklahoma’s food scene, but that’s exactly what she did. After leaving Seattle over two decades ago, she founded Living Kitchen Farm & Dairy, introducing a level of farm-to-table dining the state had never seen. With FarmBar, she brought that same ethos to Tulsa—an intimate space where local ingredients shine through expertly crafted tasting menus.

Now a 2025 James Beard Semifinalist for Most Outstanding Chef, Becklund continues to push Oklahoma’s culinary identity forward.

Atmosphere & Service

FarmBar is warm, intimate, and inviting. The open kitchen creates a personal connection between guests and chefs, while soft lighting and plush seating make for a comfortable yet elegant setting.

Service is exceptional—water glasses stay full, silverware is replaced between courses, and each dish is presented with genuine enthusiasm by Lisa and her team. The experience is immersive, welcoming, and deeply personal.

The Tasting Menu

Bacon & Potato Croquette with Apple Butter & Goat Cheese

Crispy, golden perfection. The tangy goat cheese, rich potato, and sweet apple butter create a flawless first bite.

Radish-Radicchio & Citrus Salad

A vibrant balance of sweet citrus, bitter radicchio, and sharp pickled onion, each bite fresh and bright.

Sourdough with Gochujang & Sweet Cream Butter

James Beard-nominated baker Cat Cox’s sourdough is a masterpiece—crackling crust, pillowy interior—elevated by gochujang’s gentle heat and velvety butter.

Braised Baby Collard Greens with Ricotta, Pecans & Fermented Chili Flakes

Creamy ricotta softens the earthy bitterness of collards, while honey-soaked raisins and chili flakes provide sweet-heat complexity.

Braised Beef Cappelletti in Onion Brodo

Delicate pasta absorbs a deeply umami-rich onion broth, with savory beef and cheese bursting from the center.

Chicken Roulade with Sage Jamón, Grisontaler & Beurre Blanc

Perfectly cooked Grassroots Ranch chicken wrapped in crispy jamón, layered with blue cheese and a rich beurre blanc. The herbaceous wheat berries add an unexpected pop of texture.

Butter-Seared Tenderloin with Celeriac Purée & Cherry Balsamic Glace

A melt-in-your-mouth tenderloin paired with a silky celeriac purée and a luscious cherry balsamic reduction—pure indulgence.

Fennel Ice Cream with Buckwheat Cake & Black Walnut Nocino Reduction

A bold, unexpected dessert—delicate fennel ice cream, nutty buckwheat, and a slightly bitter black walnut drizzle.

Peanut Butter & Jelly Profiterole

A playful yet refined finale, bursting with luscious peanut butter mousse and topped with a glossy whey caramel sauce.

Final Thoughts

Lisa Becklund delivers flawless execution, creativity, and soul in every dish. FarmBar is Oklahoma’s finest dining experience, proving that world-class cuisine isn’t about location—it’s about passion, vision, and mastery.

If you appreciate thoughtful, ingredient-driven cooking, FarmBar is an...