Tallgrass Prairie Table
Farm-to-table has become a generic term used by every restaurant that has any of the following on their menu- grilled asparagus, heirloom tomatoes or a fresh egg on top of a burger.
However, Tallgrass Prairie Table has a completely different and much more respectable definition for this term. They source nearly all of their ingredients not only from farms, but predominantly from small, family-owned, sustainable, organic, Oklahoma farms. They have actually partnered with some of these farms in order to mutually benefit each other and simultaneously gain input into which crops are grown, which chickens are raised and how they are raised. The farmers deliver food multiple times per week, depending on what is in season. The farmers also pick up organic waste from the restaurant and return it to their farms as food for the animals which in turn creates fertilizer. The circle of life people, it’s the circle of life.
However, Tallgrass Prairie Table has a completely different and much more respectable definition for this term. They source nearly all of their ingredients not only from farms, but predominantly from small, family-owned, sustainable, organic, Oklahoma farms. They have actually partnered with some of these farms in order to mutually benefit each other and simultaneously gain input into which crops are grown, which chickens are raised and how they are raised. The farmers deliver food multiple times per week, depending on what is in season. The farmers also pick up organic waste from the restaurant and return it to their farms as food for the animals which in turn creates fertilizer. The circle of life people, it’s the circle of life.
Ok, so regardless of your views about kindly treated chickens and real farm-to-table food, trust me and let them prove to you that it tastes better.
Grilled pork belly with sweet hot tomato jam, poblano mustard, celery seed slaw, sesame lavash, and dehydrated tomato was intricate, complex and amazing. It was the kind of dish you take real slow despite wanting to eat it like Joey “Jaws” Chestnut eats a hotdog on the 4th of July. Every bite was a stark reminder of the inevitable end. Whoever gave up the last bite would be deemed a saint, and a holy patron of food. That evening I was deemed a saint. The pork was cooked to literal perfection, with just the right amount of fat as well, and every element of this dish has been perfected.
Chèvre stuffed chicken breast with grilled peaches and saffron on risotto. The risotto was perfectly cooked. The acid and sweetness of the peaches perfectly paired with the richness of the Chèvre.
Grilled house grind B&P meatloaf, which consisted of ½ beef and ½ chorizo. It came with smoked poblano gravy (SMOKED POBLANO GRAVY!), sweet hot tomato jam, cheddar grits, and pole beans. So meatloaf with chorizo, turns out I’ve been eating meatloaf wrong my whole life. The spiciness coupled with the sweetness of the tomato jam confused and enlightened my taste buds.
For cocktails, we went with the “Porch Swing” and “Pink Buffalo”. Both were excellent.
Overall, Tallgrass is one of our favorite restaurants in downtown Tulsa and, for that matter, in the state of Oklahoma.
Tallgrass Prairie Table
Address- 313 East 2nd Street, Tulsa, OK 74120
Phone- 918-933-4499
www.tallgrasstulsa.com
Entrance
Dining room
Private dining room
Bar
Grilled pork belly with sweet hot tomato jam, poblano mustard, celery seed slaw, sesame lavash, and dehydrated tomato
Chèvre stuffed chicken breast with grilled peaches and saffron on risotto
Grilled House Grind B&P Meatloaf
Grilled House Grind B&P Meatloaf
Porch Swing
Photos by Molly Thompson
Written by Tyler Thrasher and Erik Paulson
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