FarmBar

“I made a reservation for my husband’s birthday and I am SO glad I did. This was our first time experiencing a tasting menu, and I am so happy that FarmBar were the ones to do it because they blew our expectations out of the water. Caleb and Brittany were so accommodating, and they made us feel so special while we were dining. Getting to watch Caleb work his magic was such a fun experience. Brittany was superb with the explanations of each course, and their drink making skills were top notch!! Each course was absolutely phenomenal, I know this may sound a little silly but I have honestly never had food that tasted as amazing as the meals we had last night. We will definitely be back soon!”

“I make it a point to come monthly and experience each menu, and they are all amazing, but last nights tasting menu was by far the best. The FarmBar is, without a doubt, one of the best dining experiences I’ve ever had — and that’s saying a lot. I travel frequently and have eaten at some truly remarkable places, but nothing compares to the experience here. From the moment you walk in, you’re greeted with warmth and genuine hospitality. Caleb and the entire staff are beyond amazing — friendly, attentive, and passionate about what they do. Their service alone sets the tone for an unforgettable evening. And the food… phenomenal. Every dish bursts with freshness and flavor, beautifully presented like a work of art. You can taste the care, quality, and creativity in every bite. It’s the kind of meal that lingers in your memory long after the last plate is cleared. If you’re looking for an exceptional dining experience — where impeccable service meets extraordinary food — this is the place. The FarmBar is a true treasure, and I can’t recommend it highly enough.”

“Me and my boyfriend had a reservation for FarmBar for our one year anniversary, and we were so nervous. We’re from Arkansas, where restaurants like FarmBar where you had a whole tasting course menu and wine pairings were few and far between- we had never been to one before. We are so grateful that FarmBar was our first experience for something like that. We’ll never forget it. We arrived a few minutes before our reservation, and so we were sat outside and got to start off with some drinks. I ordered their dessert Moscato and my boyfriend got the Mezcal. We started the night off right. Eventually we were led inside and were sat at the Chef’s Counter, and this was probably the coolest thing. We not only got to watch these wonderful chefs work their magic, but also got to speak to them, and that was a wonderful experience. Then there was the food. The food was out of this world. As my boyfriend described, the tastes were so new that he didn’t know how to describe them. Honestly, I wish I knew how to describe it- I am truly at a loss of words on how delicious this food is(which means you’ll need to go try for yourself, and you won’t regret it!). While they do change their menu every month, my favorites of the month of September were definitely the Chilled Eggplant Soup, the Sweet Potato Curry, and the Scallion Pancakes. The Chilled Eggplant Soup was so rich with umami, and I had never had curry like the one at FarmBar before. The blue cheese in the Scallion Pancakes was genius! I wish I could travel back in time to have that bite again. What I do miss is definitely the hospitality. My boyfriend and I had never had service like the one at FarmBar before. Not only did they upgrade our original 5 course meal to a 10 course meal free of charge, they also wrote us a handwritten anniversary card! It was the sweetest thing. We were also able to get a sneak peak at next month’s menu and let me just say- if you’re in Tulsa and you DON’T go to FarmBar, you’ll never be able to forgive yourself. The crew at FarmBar have discovered how to bring dining to a whole new level!”

“My wife and I shared an outstanding 10 course meal. This restaurant is the real deal! The people, the food, the ambience…top notch. Service is friendly and attentive. Sitting at the bar gives the opportunity to watch the chefs in action and when they have a few moments, great conversation! They are passionate about food and it really comes through in the flavors and presentation. This is the best farm to table experience we’ve had anywhere! You can taste the difference when food is locally sourced! Can’t recommend them enough!”

“TLDR; do not go here if you have a food allergy! Long version: I'm allergic to nightshades and I'm a Valentine's birthday. This means that I rarely ever spend my birthday ON my birthday because I understand navigating my allergy is difficult on one of the busiest service nights. That said, this year I wanted to try. I reached out in August (yes, August!!) to see if it was possible. Chef Caleb assured me it was and encouraged me to get a reservation once bookings were open. My husband snagged us a reservation, noting the allergy. He then followed up with a call AND an email to make sure everyone was aware of the allergy. At any of these 4 communication points, they could have simply told us it wasn't possible. However, each time they said they would happily accommodate us. Day of reservation: We remind the waitress of the allergy, noting again it's for the entire table (we've learned the hard way kissing him counts as cross-contamination to my body). The first course comes out. The waitress starts listing out the four small appetizers on the table. By the second one, we're 0 for 2 so I interrupted her and told her that both had nightshades and I don't want to chance anything else until the chef has fixed and confirmed everything is safe. I gave her my allergy card that lists nightshades so she could take it back to the kitchen/chef. After a bit, we finally get the redone course for it to only be for me. We explain again that we need it to be for the entire table. On the third attempt, they get it right, but I spent the rest of my meal asking for every single ingredient and generally being stressed with my EpiPen within reach. We should have just left. With tip, the meal came out to over $400. Since then, I've told a handful of people what happened because they knew how excited I was. They were shocked that nothing was comped and/or the chef didn't come over (he did swing by the table next to ours). I know they don't have to do either of those things, but others made me realize that it was the minimum they could do after multiple affirmations they could handle my allergy and still taking 3 times to get the first course right. I hope they can be more honest in the future and let guests with allergies know if they can manage it. I'd also make sure that the waiters are educated before service: they're the last line of defense and should have flagged the dishes as incorrect (I did this at every service job I've held). Given that Chef Caleb had just gotten back from working with a Michelin starred restaurant and the cost of the meal, I never should have had to send back the plates even once.”