The Digest

News bites from Tulsa’s food scene

Up in SMOKE.
On June 5, SMOKE. Woodfire Grill announced a second location will open in downtown Owasso’s the Redbud District in 2018. The new restaurant will feature similar aesthetics as the Cherry Street location, like brick archways and crackle glass between the bar and dining room, but will be over one-and-a-half times the size and feature new menu items. SMOKE.’s current location also has a new summer menu. 

The Pint’s Empty
The Pint on Cherry Street was recently sold to Jason Scarpa, owner of The Rooftop in Broken Arrow and two Main Street Tavern locations in Broken Arrow and Claremore. The Pint opened in 2014 and closed June 14. It will be closed for six to eight weeks before reopening as Main Street Tavern.

Brookside is Poppin’
The Pop House cools off Tulsa with their selection of couture frozen confections and, as of this month, they have new digs on Brookside. The spiffy little shack, located at 3737 S. Peoria Ave., churns out homemade popsicles—like chocolate-dipped raspberry, pineapple jalapeño, or creamy chocolate sea salt. Business hours are noon to 10 p.m. on weekdays, and until 11 p.m. on weekends. 

Bramble on
Blue Dome’s little breakfast spot, The Bramble, will add a new location at RiverWalk Crossing in Jenks. The new spot, slated for a fall 2017 opening, will offer breakfast, lunch, and dinner and seat about 80. Bramble will add more entrees and a special pancake menu to their repertoire, along with a line-up of boozy brunch cocktails and espresso service. 

Hubbub in the K-Dub
The Kendall-Whittier District is seeing one of their own mainstays expand, while also adding another restaurant to its roster. Besides recently adding a new outdoor patio, Calaveras Mexican Grill will open a new location in Brookside later this year.

Reauxs French Soul Cuisine will take over the infamous Dollhouse Gentlemen’s Club space in early 2018. Tiffanie Dartez, who runs the Stella Reauxs food truck, plans on playing up the risqué history of the space while whipping up food that is “a combination of what you’d expect from a Southern Mema or Nana, but all Frenched up.”

For more from Angela, read her article on the resurgence of RiverWalk Crossing.