Wood-fired dishes are the stars at Amelia’s.
Amelia’s Rescaldo Vegetables
Amelia’s is an enchanting dining experience and a breath of fresh air to Tulsa’s food scene.
The restaurant in the Brady Arts District captures the fun of dining out with a sophisticated aesthetic, creating a warm space where diners can linger over thoughtfully prepared food and an excellent wine menu.
The attention to detail of owner Amelia Eesley and chef Kevin Snell can be seen in each bite of the menu, which focuses on wood-fired foods, fresh ingredients, handmade pastas and locally sourced produce. Aspects of the menu change daily. For instance, Bolognese might be served with fettuccine one day and with gnocchi the next.
The restaurant is in a narrow space, with banquette seating along one side, giving diners the cozy feel of a big city restaurant. Those who love an open concept can make a reservation for the chef’s counter to have a front-row seat at the Argentinian-style grill. Amelia’s also has a back dining room for private parties.
Our party of four shared plates, and there was rarely a critique among us. We sampled two starters: sweet corn fritters with roasted poblano mayo ($7) and country-style paté ($10) served on cornbread crostini. The thick-sliced paté was peppery and flavorful, and the crostini was the perfect backdrop for each bite. A smear of blackberry and ancho pepper jam rounded out the dish. The corn fritters were somewhat flat and could have been elevated with a little heat.
On a warm summer night, it was nice to see gazpacho on the menu. Amelia’s Thai-style watermelon gazpacho ($7) had a bright, fresh flavor with pickled watermelon rind, basil, mint, cilantro and heat from panang curry.
We also enjoyed the crawfish bisque ($7), which was decadent, as bisque should be, with its creaminess cut by bits of crawfish and pickled sausage.
The Rescaldo Vegetables dish was a beautifully presented salad of grilled vegetables and a
lightly grilled piece of Brie ($12) sprinkled with Kalamata olives and dressed. Crostini was served alongside to spread the Brie and scoop the vegetables. The combination of cheese, vegetables, olives and bread created a meatless charcuterie. The smoky flavor of the vegetables would make this an excellent vegetarian main dish.
We tried a few of Amelia’s staples, including a campfire rainbow trout ($25) with wood-roasted broccolini. The trout was light and was complemented nicely by a mixture of herbs, almonds, apricots and brewer’s yeast.
Another staple, the ribeye steak frites ($40) featured a perfectly cooked ribeye with just the right amount of marbling. It was served with crispy fries and a béarnaise sauce.
The most impressive dish was a wood-grilled pork chop ($20) served on a wooden board with blackberry barbecue sauce, ancho peppers and hibiscus. House-made andouille sausage topped the pork chop, and the dish was served with a bowl of sweet and spicy baked beans with queso fresco.
Amelia’s has a nice selection of wood-fired oven pizzas and flatbreads available for lunch, dinner and takeout. Choices include Italian sausage with tomato sauce and mozzarella, and a steak and arugula with roasted garlic, balsamic and rosemary.
For dessert, we couldn’t get enough of the chocolate torte ($8). Cheerios cereal was crushed to form a not-too-sweet crust for the rich chocolate ganache and ancho blackberry jam.
Wine pairings are listed for each entrée on the menu, which is helpful for wine newbies and welcomed by connoisseurs looking for the perfect drink for each dish.