3 beloved restaurants add locations at Riverwalk
Andolini's, Burn Co. and Bramble are the latest food additions to the burgeoning Riverwalk in Jenks.
Bramble Breakfast and Bar’s Monte Carlo Benedict
Riverwalk is back, as evidenced by the opening of three favorite Tulsa restaurants.
When word got out that Burn Co. was coming on board, people took notice. With its legendary long lines of fans who wait through their lunch hours for barbecue, Burn Co. could have gone anywhere. But it chose Riverwalk.
Most recently to open at the development is Bramble, a cozy farm-to-table breakfast and lunch spot that has proven its success in the Blue Dome District downtown.
More than a year ago, Johnna Hayes of Bramble Breakfast and Bar talked to a friend involved with Riverwalk. The friend told her, “Trust me. You’ve got to look at this spot.” The next day she learned that Andolini’s and Burn Co. were headed there.
“We decided if Burn Co. is going for it, we’re going for it,” Hayes says.
Hayes owns Bramble as part of the Three Sirens Restaurant Group with Sara Day and Debbie Zinke. They have plans for a third Bramble location in Broken Arrow.
Bramble is unique in both food and atmosphere for Riverwalk. The restaurant is fresh and lively with nearly everything made in-house. Bacon is hand-cut and brined, hams are smoked 24 hours and breads are baked from scratch.
Hayes says the most talked about menu item is the Monte Carlo Benedict. The dish starts with brioche spread with a seasonal jam, and is then filled with smoked cheddar, house-cured ham, two sunny-side up eggs and an orange-zest hollandaise. The brioche is deep fried to give it that crisp Monte Carlo style.
Bramble’s menu has brunch favorites like buttermilk pancakes and ham and cheese quiche, but also fun takes on classics. So instead of a traditional breakfast hash, Bramble offers a jerk-spiced hash with sweet potatoes and pork belly.
In addition to breakfast and brunch, Bramble at the Riverwalk is open until 9 p.m. on Fridays and Saturdays. Customers can’t seem to get enough of its boozy milkshakes.
Andolini’s has been on the Tulsa restaurant scene long enough that it feels like it has always been here. Pizza lovers know they can find an Andolini’s in Owasso, in Broken Arrow and on Cherry Street. Plus, there’s Andolini’s Sliced in the Blue Dome District and the brand’s STG Gelateria in Broken Arrow’s Rose District. The latest addition is Andolini’s in Jenks at Riverwalk.
Owner Mike Bausch says he has been able to attract many new customers through the Jenks location, the largest Andolini’s space yet. And the location, with its walkability and family-friendly ambiance, has been popular with longtime Andolini’s fans.
The original appeal of Riverwalk, with its proximity to the water and the ability for people to stroll and shop, eat and play, is still what makes it interesting. Since the Creek Nation purchased the property in 2012, the number of new tenants has steadily increased.
“We saw all the efforts from the Creek Nation and Onefire (a subsidiary of the Muscogee (Creek) Nation) to revitalize the area, and once we met with them, we knew they were the real deal,” Bausch says. “Since acquiring Riverwalk, they have aggressively sought to maximize the great qualities of the location and fix the issues that were problematic in the past.”
Bausch recognizes that his move spurred other restaurants to do the same. “We put the word out about how easy it was to work with Riverwalk, and I think that helped, but the property managers and everyone involved are owed the credit for acquiring great local brands to heighten the awareness of the location,” he says.
Andolini’s at Riverwalk has all the pizzas of the other locations, including customer favorites like the Marzano Pesto with pistachio pesto, mozzarella and San Marzano tomatoes and the Clemenza with meatballs, Genoa salami and house-made Italian sausage.
Pizza aficionados really love Andolini’s purple label luxury pizzas, which carry the tagline, “No substitutions, no halfs, no compromises.” On this menu you’ll find interesting combinations, like the Upper East Side with garlic-infused olive oil, brie, toasted walnuts, honey glaze and Granny Smith apples. Or, in recognition of some of Tulsa’s favorite barbecue, the Burn Co. Pulled Pork with more than a pound of pulled pork plus mozzarella and red onions.
Some Burn Co. regulars were worried their favorite barbecue wouldn’t be the same at a new location. But you won’t hear any complaints from those hovered over plates of pulled pork, burnt ends and grilled potato salad at Burn Co. at Riverwalk.
The lunch and dinner menus here are the same as the Boston location, with occasional specials and surprises that keep regulars on their toes. The ribs are the most sought after, and if you’ve ever tasted them, you understand why. Along with ribs, there are barbecue chicken drumsticks, bratwurst and brisket and an Oklahoma original: smoked bologna.
Just like the location on Boston, Burn Co. in Jenks has a meat market where customers can pick up hand-cut rib-eyes, house-made sausage, thick pork chops and whatever else is in store.
Maybe the only thing better than eating Burn Co. barbecue is eating it outside in the sunshine while listening to music coming from the Riverwalk stage. It seems there will be a lot of that happening this spring.